The 2nd annual Barrel & Board moves to SoHo63 this Thurs. Feb. 23rd

If you like to sip on barrel aged whiskey & beer while eating cheesy treats then this Thursday’s Barrel & Board tasting event is for you. One of the Scottsdale League of the Arts fundraising events moves to downtown Chandler’s SoHo63 for the 2nd annual tasting.

Barrel & Board photos courtesy of Landon Evans & HDE Agency

The 3 hour event pairs local craft brewers & distillers and their barrel aged libations with cheesy & tasty bites from local restaurants including The Perch, Aioli Gourmet Burgers and more. You can cast your vote for best cheese pairing while listening to local acoustic guitarist Tom Kumagai perform live.

Tickets purchased online are $50 & at the door are $60 while supplies last and include unlimited cheese samples & tasty bites, 4 oz. beer samples, 1 oz. whiskey samples and commemorative tasting mug.

Barrel & Board will be held at SoHo63, 63 East Boston Street, Chandler, AZ.  For tickets and more information, visit http://www.scottsdalefest.org/

Here is a partial list a brewers, distilleries & restaurants participating.

12 West Brewing

Arizona Brewery Tours

AZ Distilling

Brat Haus

Campari

Chicago Distilling

Dragoon Brewing Co

Elizabeth’s Moments of Joy

Four Peaks Brewing Company

Glenfiddich

Grand Canyon Brewing Company

Hamilton Distilling

Helio Basin Brewing Company

Hudson Whiskey

Huss Brewing Company

Modern Tortilla

Mother Road Brewing Company

O.H.S.O. Distillery + Brewery

Russell’s Reserve

SanTan Brewing Company

Two Brothers Artisan Brewing

Uncle Bear’s Brewery

Wisconsin Cheese Market

Wren House Brewing Company

Yancy’s Fancy Cheese

 

Girl Scout Cookie Dessert Challenge is on until Feb. 28th

Have you had your share of Girl Scout cookies in the last month, I know those kids are everywhere hawking their boxes of Thin Mints, Samoas, Savannah Smiles and other irresistible varieties, I like the Toffee-tastics myself. I know their hard to resist both the cute kids selling them & the cookies themself but if you’ve resisted, now may be the time for a sweet surrender as the there is only a 9 days left in the Girl Scout Cookie Dessert Challenge.

Through Feb. 28th many Phoenix area & Flagstaff restaurants are participating in the 4th annual Girl Scout Cookie Dessert Challenge by creating a dessert with cookies as an ingredient. Portions of the sales of the desserts will go to the Girl Scouts around the Phoenix  & Flagstaff community.

Chefs creating these delicious desserts are hoping to inspire the home chefs to buy an extra box or 2 of Girls Scout cookies before March 5th and create their own dessert. If you are up for the challenge or visit a participating restaurant and order the dessert, snap a picture of your dessert or you & your family eating it and post on social media with #dessertchallenge tag.

If you don’t know any Girl Scouts or have been under a rock and can’t find them selling their cookies around town visit http://www.girlscoutsaz.org/  or download the Cookie Finder app.

Participating in this years challenge are…..

347 Grill at the UltraStar Multi-tainment Center at Ak-Chin CircDessert Designer: Frank Abeyta

Assigned Cookie: Samoas

Dessert: UltraStar Samoa Brownie Parfait

Cost: $3.95 Details: 16000 N. Maricopa Road, Maricopa www.ultrastarakchin.com

 Char Kitchen + Bar

Dessert Designer: Peter and Pal Micakaj

Assigned Cookie: Thin Mints

Dessert: Chocolate Mousse with Thin Mint Crumble

Cost: $8  6107 N. Scottsdale Road, Scottsdale www.charkitchen.com

Chompie’s – All Valleywide Locations

Dessert Designer: Neal “The Chomper” Borenstein

Assigned Cookie: Thin Mints

Dessert: The Mint Cheesecake

Cost: $5.99 To find a Chompie’s near you  www.chompies.com

Churn

Dessert Designer: Jada Shiya

Assigned Cookie: Savannah Smiles

Dessert: Savannah Smile ice cream

Cost: $3.50/per regular scoop 5223 N. Central Ave., Phoenix; 602.279.8024; www.churnaz.com

 Compass Arizona Grill at the Hyatt Regency Phoenix

Dessert Designer: David Duarte

Assigned Cookie: Tagalongs

Dessert: Tagalong Crunch Bar

Cost: $8 122 N. 2nd Street, Phoenix; 480-440-3166; www.compassarizona.com

Coup des Tartes

Dessert Designer: Ron Pacioni

Assigned Cookie: Thin Mints

Dessert: Decadent Thin Mint Chocolate Tarte

Cost: $9 1725 E. Osborn Road, Phoenix; 602-212-1082; www.nicetartes.com

Drexyl Modern American

Dessert Designer: Scott Paget

Assigned Cookie: Tagalongs

Dessert: Tagalong Cookie Dark Chocolate Sphere

Cost: $11 8877 N. Scottsdale Road, Scottsdale; 480-840-1861; www.drexlyusa.com

 Flower Child – All Locations

Dessert Designer: Peder Bondhus

Assigned Cookie: Toffee-tastic

Dessert: Toffee-tastic Chocolate Pudding

Cost: $5 To find a Flower Child near you  www.iamaflowerchild.com

Fresko Mediterranean Kitchen

Dessert Designer: Janna Harris

Assigned Cookie: Savannah Smiles

Dessert: Melopita (Greek Honey Cake)

Cost: $4.50 5033 E. Elliot Road, Phoenix (Ahwatukee); 480-940-3669; www.freskokitchen.com

 Jalapeño Inferno – All Locations

Dessert Designer: Terry Craig

Assigned Cookie: Trefoils

Dessert: Girl Scout Banana Cream Pie

Cost: $5 20825 N. Pima Road, Scottsdale; 480.513.8332; www.jalapenoinferno.com

Lumberyard Brewing Company (Flagstaff)

Dessert Designer: Richard Kimball

Assigned Cookie: Trefoils

Dessert: Strawberry Shortcake Parfait

Cost: $4.95 5 S. San Francisco Street, Flagstaff; 928-779-2739; www.lumberyardbrewingcompany.com

Olive + Ivy

Dessert Designer: Kelli Sappington

Assigned Cookie: Trefoil

Dessert: Trefoil Cherry Cheesecake Gelato

Cost: $3.25 per scoop 7135 E. Camelback Road, Scottsdale; 480-751-2200; www.foxrc.com

Proof Canteen at the Four Seasons Scottsdale Resort Troon North

Dessert Designer: Calena Srutowski

Assigned Cookie: Do-si-dos

Dessert: Triple Decker Do-si-do Delight

Cost: $10 10600 E. Crescent Moon Drive, Scottsdale; 480-513-5085; www.proofcanteen.com

 Rhythm & Wine

Dessert Designer: Terry Craig

Assigned Cookie: Trefoils

Dessert: Girl Scout Banana Cream Pie

Cost: $5 7605 E. Pinnacle Peak Road, Scottsdale; 480-478-6999; www.rhythmandwine.com

Rusconi’s American Kitchen

Dessert Designer: Dave Rico

Assigned Cookie: Samoas

Dessert: Chocolate Chunk Samoa Pecan Pie

Cost: $8 10637 N. Tatum Blvd., Phoenix; 480-483-0009; www.rusconiskitchen.com

 Silver Pine Restaurant at the Little America Hotel (Flagstaff)

Dessert Designer: Vanessa Ronspies

Assigned Cookie: Samoas

Dessert: Samoa Tiramisu

Cost: $8 Inside the Little America Hotel at 2515 E. Butler Avenue in Flagstaff; 928-779-7900; www.littleamerica.com

 Sorso Wine Room

Dessert Designer: Paige Murphy

Assigned Cookie: Thin Mints

Dessert: #MintHappens Chocolate Mint Cheesecake Mousse

Cost: $7 15323 N. Scottsdale Road, Scottsdale; 480-951-4344; www.sorsowineroom.com

 The Crepe Club

Dessert Designer: Omar Tarabichi

Assigned Cookie: Tagalongs

Dessert: Tag-a-Crepe-Along

Cost: $7.95 2502 E. Camelback Road, Phoenix; 602-956-0087; www.thecrepeclub.com

 The Henry

Dessert Designer: Lucia Alferez

Assigned Cookie: Samoas

Dessert: Samoa Doughnut with Toasted Coconut Cream Filling

Cost: $3 per doughnut 4455 E. Camelback Road, Phoenix; 602-429-8020; www.foxrc.com

 The MARKET by Jennifer’s Restaurant + Bar

Dessert Designer: Jennifer Russo

Assigned Cookie: Trefoils

Dessert: Twixted Trefoil Bar

Cost: $10 3603 E. Indian School Road, Phoenix; 602-626-5050; www.themarketphx.com

The Thumb

Dessert Designer: Susan Kolman

Assigned Cookie: Thin Mints

Dessert: Minty Oh!

Cost: $4.25 9393 E. Bell Road, Scottsdale; 480-513-8186; www.thethumb.com

Twisted Grove

Dessert Designer: Christopher Collins

Assigned Cookie: Tagalongs

Dessert: T.A.G. (Tagalongs Are Great) Ice Cream Cookie Sandwich

Cost: $5 8220 N. Hayden Rd. Scottsdale; 480-699-0811; www.twistedgrove.com

 

 

PHX Vegan Food Festival returns to the Phoenix Art Museum

The 2nd annual PHX Vegan Food Festival will be returning to the Phoenix Art Museum next Saturday Feb. 25th with a larger space to accommodate more food vendors, food trucks, live entertainment and an upgraded VIP Experience. This family friendly event will be held outside from 11 a.m. – 5p.m.

There will also be chef demos and presentations from industry experts including Chef Jason Wyrick of The Vegan Taste, Kristin Lajeunesse, Blogger and Author of Will Travel for Vegan Food, and Author, Wellness Coach and Vegan Chef, Tess Challis. A kids activity area will be available hosted by Free Arts of Arizona.

In attendance will be local vegan and vegan friendly restaurants, food trucks and vendors including 24 Carrots, Café Lalibela, The Coronado, Juice Core, Local Lunchbox, Mi Vegana Madre, Pomegranate Café, Urban Beans, Simon’s Hot Dogs, and Southern Fried Vegan. Guest will be able to enjoy samples of food as well as speak with the vendors about their vegan friendly products and services.

Davisson Entertainment is the organizer of the PHX Vegan Food Festival and according to Daniel Davisson, founder “We were blown away by the reception we received from the first PHX Vegan Food Festival, proving that the Valley has been hungry for this type of event. We learned a lot from the inaugural event, so the second annual festival promises to be even bigger and better, creating more excitement and awareness for the vegan community,”

General admission tickets are $25 and include access to the entertainment, vendors & food samples and the VIP admission is $50 and has early entry an hour earlier, 2 beverage tickets, reserved seating for demos and complimentary parking for the first 150 guests. Kids 12 and under are free.
For more information & to purchase your tickets for PHX Vegan Food Festival go to http://www.phxveganfest.com/
The Phoenix Art Museum campus is at 100 E. McDowell Rd., Phoenix, Ariz. 85004

 

Chef Charles Wiley to open Hearth ’61 at new Mountain Shadows resort

A lot has been going on the last few years at the corner of 56th St & Lincoln Dr. in Paradise Valley as the old Mountain Shadows resort makes way for the new & modern Mountain Shadows resort. Phoenix area foodies have been anxiously awaiting what popular chef Charles Wiley will be doing with the resorts signature restaurant. We now know he will be opening Hearth ’61 in early March.

The seasonal ingredient driven restaurants name Hearth ’61 pays tribute to 1961, the year Paradise Valley was incorporated and a “Hearth” being a centerpiece of the resort and the Paradise Valley community.

Duncan carrots

Chef Wiley will be using his friendships he’s built over the years at Sanctuary on Camelback Mountain and at Hotel Valley Ho’s Zuzu with farmers and other local purveyors to fuel his menu that will marry rich flavors with traditional cooking styles and techniques on the evolving menu. The restaurant will be open daily for breakfast, lunch and dinner. A few of the dishes from the menu are…..

Niman Ranch Dry Aged Tomahawk- A 40-oz. bone in rib-eye, dry aged 28 days, roasted garlic, rosemary truffle butter

George’s Bank Sea Scallops – sauce romesco, buttered mushrooms, ancient barley, charred spring onion, fennel pollen

Charred Eggplant & Hayden Mills Ancient Grains – red quinoa, white sonora & farro berries, shiitake mushrooms, asparagus, roasted peppers, ricotta salata

Ginger Roasted Carrots – tahini yogurt, chervil

Floor to ceiling windows to view the surrounding Camelback & Mummy Mountains and desert, a sunken living room lounge, open kitchen and above ground wine cellar surrounded by glass are just a few of the design and decor features that honor a time from the past along with modern ambience.

The 5’s courtesy of Hearth ’61

“It is truly an honor to be a part of this iconic project, the rebirth of Mountain Shadows,” said Wiley. “We will rely on all the relationships we’ve cultivated over the years with local farmers and artisans to craft a rustic yet vibrant cuisine. The culinary team we’ve assembled is nothing less than extraordinary, and we’re excited to present menus featuring a perfect balance of innovation and tradition”.

The inventive menu of chef Wiley’s at Hearth ’61 will be complimented by an ingredient driven cocktail program that features 2 original cocktails, The 5 C’s referring to Arizona’s cotton, copper, cattle , citrus and climate industries which will feature locally distilled Commerce Gin, grapefruit & lemon juice and muddled basil leafs. The Forty-Rod which uses High West whiskey, corn milk, lime juice, ginger – cayenne syrup and garnished with a corn husk is inspired by the strong whiskey drinks of the old west.

 

 

 

Wine & Chocolate are a delicious couple on the Scottsdale Wine Trail this Valentine’s Day weekend

If you crave chocolate and wine the way I do and have some time this Valentine’s Day weekend then head down to the Scottsdale Wine Trail in downtown Scottsdale for wine & chocolate pairings at the 5 tasting rooms that make up the wine trail.

Winemaker & owner Curt Dunham & Peggy Fiadaca pouring at LDV Wine Gallery

Walk the wine trail Sat. & Sun. from 12 noon – 5pm for only $5 per tasting at each of the tasting rooms where guests can pair samples of Arizona wines with chocolates. This casual, no pressure tasting is great for 1st dates as well as long time lovers who want a unique and fun way to celebrate Cupid’s favorite day.

No matter what path you take along the wine trail here are the 5 tasting rooms pairing wine & chocolate this Valentine’s Day weekend.

Salvatore Vineyards Tasting Room  7064 E. 5th Avenue

Su Vino Winery 7035 E. Main Street

Aridus Wine Company 7173 E. Main Street

Carlson Creek Tasting Room 4142 N. Marshall Way

LDV Wine Gallery 6951 E. 1st Street

For a map of the Scottsdale Wine Trail and more information check out. http://www.scottsdalewinetrail.com/

SumoMaya announces a new chef & Bottomeless Brunch on weekends

Chefs move from one restaurant to another like athletes get traded or sign with a new team. Scottsdale’s SumoMaya has announced that they have brought on a new chef to run their team in the kitchen. Roberto Madrid comes to SumoMaya from Deseo Restaurant at The Westin Kierland Resort in north Scottsdale.

Photo courtesy of Debbie Wolvos

One of the first tasks chef Madrid will be overseeing is the new weekend “Bottomless Brunch” the restaurant has begun serving on Saturdays and Sundays. As the popularity of leisurely brunching has become on weekends, SumoMaya’s $39 brunch includes Bottomless Margaritas, Mimosas, Bloody Mary’s and Michaelidas along with a few of rounds of foods. For those who chose not to indulge with cocktails brunch is $29.

While sipping on your cocktails guests can then choose from a family style menu for the “First Round” that includes Smoked Salmon Lox, Sweet Mexican Pastries, fresh fruit & granola and more.

Photo courtesy of Debbie Wolvos

On to the “Second Round” where options include….assorted sushi rolls selected by chef Madrid, SumoMaya’s popular Guacamole w/ Pomegranate or Ribeye with tostatdas, Huevos Revueltos Al Abanil with scrambled eggs or Bread Migas + Chorizo.

Diners then choose an entree from the creative menu that includes Sweet Potato Waffles with sliced bananas, Waygu Steak + Eggs with corn arepa, poached eggs and Hollandaise sauce or Market Vegetable Scramble with crispy quinoa amongst others. Popular weekday menu items such as Kimchee + Egg Fried Rice with mushroom and Korean chili aioli, Enchiladas Suiza, Pork “Al Pastor” Pad Thai will be available.

Make sure you save room for dessert(easier said than done, I know) as the unique Liquid Cheesecake Brulee or Bunelos, those delicious cinnamon donuts sweetened with condensed milk and dulce de leche are served family style.

Both early riser and those who like to sleep in on weekends can take advantage of brunch as SumoMaya serves from 9a.m. – 3p.m. on weekends.

SumoMaya is at 6560 N. Scottsdale Rd. Scottsdale 85250.

 

 

Chompie’s celebrates National Bagel Day with #BagelLove giveaway Feb. 9th

Mark your calendar for next Thursday February 9th as it’s a day to celebrate at Chompie’s Delicatessen. They will celebrate National Bagel Day and their 38th anniversary with a little #BagelLove as all 5 Phoenix area Chompie’s will be giving away a FREE bagel w/ cream cheese with any Take-A-Way purchase…. that can include buying just a cup of coffee.

With over 30 bagel & bialys varieties and 13 handmade cream cheese flavors to spread on your bagel, guests will have a hard time deciding which combination to choose. The daily made bagels go quick and when there all gone so is the giveaway. A one bagel per person rule applies.

The New York style bagels made by Chompie’s are lightly crisp on the outside with a chewy & soft inside making for a favorite boiled and baked treat that helped put Chompie’s on the map back in 1979 when they opened their 1st location at 32nd St. & Greenway Rd. in north Phoenix. Now with 5 full service restaurants, deli counters, catering and a bagel factory the Borenstein family sure know how to share the #BagelLove.

To get your #BagelLove on Feb. 9th head to your favorite Chompie’s location. http://www.chompies.com/ 

Scottsdale:          9301 E. Shea Blvd., Scottsdale 85260     480-860-0475

Tempe:                1160 E. University, Tempe 85281              480-557-0700

Phoenix:              4550 E. Cactus Rd. 85032                            602-710-2910

Chandler:            3481 W. Frye Rd., Chandler 85226          480-398-3008

Glendale:            7700 W. Arrowhead Towne Center          623-344-3104