Grace Farms in Chandler will be the site of a “Taste of The Blue Zones” pop-up dinner on April 28th. The dinner will pair a creative worldly four-course menu from Farmboy with wines from Sonoita’s Rune Wines. Farmboy chef Dennis Bagnasco will use ingredients that are sourced locally as will be the wood used to cook over.
Blue zone’s are identified as parts of the world where certain lifestyle elements create an excellent quality of life. The blues zones have been identified by author Dan Buettner’s National Geographic articles and books. Lifestyle elements in the blue zones include diet and positive outlook on life.
Rune Wines owner and winemaker James Callahan will be pouring his wines with each course.
The menu is as follows….
Reception (Nicoya, Costa Rica) — Black Bean Dip with corn tortillas, papaya salsa and plantains paired with Rune 201 Viogner, craft beer and specialty cocktail
1st Course (Okinawa, Japan) — Purple Sweet Potato with tofu, snap peas, sesame and sweet and spicy soycomplemented by Rune 2016 Roussanne
Intermezzo (Icaria, Greece) — Ikarian Longevity Stew with black-eyed peas, veggies and heirloom tomatoes
2nd Course (Sandinia, Italy) — Whole Smoked Lamb with artichoke and garlic white wine sauce served with Rune 2016 Grenache
3rd Course (Loma Linda, California) — Cherry Nut Bark with dried cherries, pecans and dark chocolate paired with Rune 2016 Wild Syrah
The dinner is $119 per person plus tax and starts at 5:30 p.m. You may purchase tickets to the dinner here.
It’s hard to believe we’re closer to the end of our busy season here in Phoenix than the beginning. In the next month spring training fans and winter visitors will head home to wait out the hot Arizona spring and summer. Restaurants will cut back their hours of operation and food festivals will go on hiatus for a few months. Don’t worry foodies we still have 10 days in May of Arizona Restaurant Week to look forward to. Save the date of Friday May 17th – Sunday May 26th and make your reservations soon.
Arizona Restaurant Week is when many local restaurants entice new and returning customers with unique 3 course prix-fixe tasting menus for $33 or $44. It’s a great reason to visit a new restaurant or favorite one.
“Arizona Restaurant Week has become one of the most popular dining events in the state,” says Arizona Restaurant Association president and CEO, Steve Chucri. “We are proud to have a hand in sharing our state’s culinary chops with residents and visitors alike, and give our local restaurants a platform to showcase their amazing talents through a fun and creative outlet.”
Many Phoenix restaurants participate as well as restaurants from around the state including Tucson and Flagstaff. Restaurants are being added daily to the list as are their menus being submitted. Here is a short list of a restaurants participating.
Mother Bunch Brewing Co.
The Keg Steakhouse + Bar
The Melting Pot
Four Peaks Brewing Company
Thirsty Lion Gastropub
The Canal Club
Buck & Rider
If you’re a long-range planner save the date of September 20th – 29th 2019 as Fall Arizona Restaurant Week has been announced.
Celebrity chefs, food, wine and sunshine what could be better. Not much for five days in April when the 3rd annual Nirvana Food & Wine Festival returns to Sanctuary on Camelback Mountain Resort & Spa. The popular culinary event celebrates food, wine and cocktails with tastings, events, parties and dinners.
Making their return this year will be celebrity chefs Robert Irvine and Todd English along with Jose Garces. They will join local chefs Christopher Gross, Matt Carter, Scott Contant and host Beau MacMillan.
Two exiting new events have been added to this years calendar Wood, Wine & Wagyu and Nirvana After Party at Fat Ox. Below are all the details of all the events scheduled.
Wood, Wine & Wagyu
Hosted by Chef Beau MacMillan, David Rose and Jason Asher; presented by Woodford Reserve and ZD Wines
Wednesday, April 24, 7-10 p.m.; Paradise Views Patio & Lower Lawn; $225 plus tax per person
Nirvana 2019 will kick off with an intimate, sit-down, family-style dinner featuring Wagyu beef from Snake River Farms cooked over a wood fire by local and national chefs. The dinner also includes craft cocktails made with Woodford Reserve bourbon, specialty wines, a Davidoff cigar reception, and live entertainment.
Master of Taste Dinner 1
Hosted by legendary winemaker Tuck Beckstoffer and Top Chef Alum Bruce Kalman
Wednesday, April 24; 7-10 p.m.; Villa Mariposa; $350 plus tax per person; limited availability
The Master of Taste dinners are intimate culinary gatherings that pair top regional and local chefs with a notable winemaker. The first of four such evenings puts the spotlight on Napa’s Tuck Beckstoffer Wines with pioneering winemaker Tuck himself playing host. The dinner experience will be elevated by Sanctuary’s stunning valley views, seen through the dramatic glass walls of Villa Mariposa, one of Sanctuary’s ultra-exclusive private homes.
Bourbon Street Blues
Hosted by Food Network’s Marc Murphy and Dead Rabbit’s Jillian Vose
Thursday, April 25, 7-9 p.m.; Infinity Pool and Lawn; $135 plus tax per person
This grand New Orleans-style celebration returns for a second year, with guests encouraged to don Mardi Gras-inspired attire while mingling and noshing on an extraordinary spread of food and drinks. Live music will set the beat for guests to dance while the Valley’s top mixologists set the party vibe with inspired cocktail creations.
Master of Taste Dinner 2
Phenom winemaker Jesse Katz pairs up with Chef Dustin Valette
Thursday, April 25; 7-10 p.m.; Villa Mariposa; $350 plus tax per person; limited availability
Nirvana’s second winemaking evening features rising star Jesse Katz, innovative founder of Aperture Cellars from Alexander Valley, California, which focuses on Bordeaux varietals and demonstrates an expression of art both inside the bottle and out, and the highest-rating varietal from California, Devil Proof Vineyards.
Flutes & Coops
Hosted by Todd English and D Vincent Williams and the Nashville All-Stars; presented by Veuve Cliquot
Friday, April 26, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); The Views Ballroom, Paradise Views Patio and Lower Lawn; $225 plus tax VIP/ $150 plus tax GA per person
Fried chicken gets fancy during this Champagne-focused soiree, featuring Veuve Clicquot and some of the country’s biggest culinary talent. Festival-goers can book VIP admission to enjoy 45 minutes of personal time with their favorite participating chefs and mixologists including Bar Brawl’s Season 2 champion Kiefer Gilbert.
Master of Taste Dinner 3
Hosted by winemakers Dan Kosta and Rich Aurilia with Chef François de Melogue
Friday, April 26, 7-10 p.m.; Villa Mariposa; $500 plus tax per person; limited availability
Nirvana’s third Master of Taste Dinner brings together legendary winemaker Dan Kosta of AldenAlli (Sonoma, California) with former San Francisco Giants shortstop Rich Aurilia, now a partner in Red Stitch Wine Group (Napa Valley, California).
Nirvana After Party at Fat Ox
Chef host Matt Carter welcomes celebrity mixologist Jillian Vose, Jason Asher and Micah Olsen with top chef Bruce Kalman
Friday, April 26, 10:30 p.m.-12:30 a.m.; Fat Ox, 6316 N. Scottsdale Rd., Scottsdale; $125 plus tax per person
Nirvana’s first-ever late-night event will be an exclusive, roped-off, live-DJ affair at one of Scottsdale’s sexiest restaurants. Fat Ox chef Matt Carter and mixologist Jillian Vose, formerly of Sanctuary’s own jade bar and now owner of New York City’s hottest cocktail bar, The Dead Rabbit, will headline the see-and-be-seen party. Guests will rub shoulders with the best of Nirvana’s celebrity chefs and local mixologists, including Jason Asher, owner of Counter Intuitive and Undertow and former GQ Bombay Sapphire’s “most inspired bartender”.
Celebrity Golf Tournament
Hosted by The Golf Channel’s Matt Ginella
Saturday, April 27, 8 a.m. registration and 9 a.m. tee; Mountain Shadows; $$400 per player
Neighboring Mountain Shadows’ Short Course will play host to Nirvana’s hugely popular celebrity golf tournament, hosted by Matt Ginella of The Golf Channel’s Morning Drive. Famous faces from the worlds of sports, food and drink will pair up with foursomes for a day on the greens geared towards fun, including delectable small bites, a luncheon buffet and beverages.
Rosé Parté at Wrigley Mansion
Wrigley Mansion’s Chefs Christopher Gross and Jamie Hormel welcome celebrity chef Robert Irvine, Lindsay Autry, mixologist Libby Lingua, the Bella Twins and musical guests The Potash Twins
Saturday, April 27, 10:30 a.m.-1 p.m.; Wrigley Mansion, 2501 E. Telawa Trail, Phoenix; $150 plus tax per person
The rosé-all-day trend continues with Rosé Parté, returning to Nirvana by popular demand, this time to Phoenix’s storied and elegant iconic mansion, Wrigley Mansion. Also returning to the Nirvana scene are The Bella Twins, Nikki and Brie Bella of WWE fame, stars of E! Network’s Total Bellas, and the inspiration behind Belle Radici wines. Guests will enjoy fabulous pairings of rosé and fine food while exploring the historic environs.
Best of the West
Hosted by Chef Scott Conant and celebrity mixologist Tony Abou-Ganim
Saturday, April 27, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); elements, Praying Monk, jade bar, Sunset Garden, Paradise Views Patio and Lower Lawn; $250 plus tax VIP/$175 plus tax GA per person
The West’s most beloved Arizona chefs will gather for an evening send-off, celebrating Nirvana 2019 with a spectacular walk-around tasting event and an incredible variety of wines. VIP attendees gain early access and extra time with the chefs.
Master of Taste Dinner 4
Hosted by Tim Martin of Tusk Wines
Saturday, April 27, 7-10 p.m.; Villa Mariposa; $500 plus tax per person; limited availability
Nirvana’s final Master of Taste Dinner spotlights winemaker Tim Martin, founder of Napa’s luxury wine brands Tusk Estates, Immortal Estate and Belle Radici. Tim joins Arizona legends Chuck Wiley, Mark Tarbell, Vincent Guerithault, and Alex Stratta for this amazing night of food, wine and special music guests.
Tequila & Tortillas
Hosted by Iron Chef Jose Garces and renowned artist Genero Garcia
Sunday, April 28, 11 a.m.-2 p.m.; elements, Praying Monk, jade bar, Sunset Garden, Paradise Views Patio and Lower Lawn; $150 plus tax per person
¡Salud! Tequila is the star of Nirvana’s farewell brunch featuring Southwestern specialties and the best of the blue agave plant. Live music makes it a fiesta to remember as Nirvana bids adios to its 2019 showcase.
One of the “Best New Restaurants” in 2018 was Ghost Ranch which recently introduced a new lunch menu. The south Tempe restaurant opened in August and it’s not un-common for a restaurant to make changes to their menu. Seasonal availability of ingredients is one of the biggest reasons restaurant mix it up on a regular basis.
With then popularity of the local restaurant scene to keep people coming back you need to offer new and exciting dishes on a regular basis. New restaurants open daily around the Phoenix area and people can easily be distracted with the latest and greatest restaurant.
New lunch menu
The new lunch menu offers a variety of delicious meals for everybody and includes….
Torta—Chile Colorado braised pork, avocado, tomato, cabbage slaw, aioli, Noble Telera Bread and served with choice of Rancho Papas or side salad.
Tacos—Choice of protein (pork, steak or chicken), homemade tortillas, cabbage slaw, pico de gallo, red and green salsas. Served with rice and beans.
Enchiladas—Choice of pork, chicken or veggie with red or green sauce. Served with rice and beans.
Rice Bowl—Choice of pork, chicken or veggies, rice, beans, guacamole, pico de gallo and cotija.
Soup and Salad—Cup of Pumpkin Soup and ½ salad.
Ghost Ranch also mixed it up with their Happy Hour menu. Everyday from 3 – 6p.m. guests can enjoy selected $3 appetizers, $5 selected wines by the glass, cocktails and well drinks or $1 off beer.
2019 marks the 100th anniversary of The Grand Canyon becoming part of The National Park Service. February is the month in which Arizona became a state and The Scottsdale Resort at McCormick Ranch is celebrating both with a new Five C’s Dinner Series.
On Feb. 21, March 28, April 25, May 30 and June 20 the resorts signature restaurant, Kitchen West will prepare unique 3-course menu. Each dinner will celebrate each of the five C’s that Arizona is known for Copper, Cattle, Citrus, Cotton and Climate. The family style dinners are inspired by Arizona’s roots and southwestern cuisine prepared by Executive Chef Rick Dupere.
Western style cooking techniques including searing in cast iron skillet over a wood fire will give meats bold and hearty flavors. Guests will dine on citrus salads, butcher boards followed by entrees that include rib-eyes, sea bass, roasts and more. Seasonal and locally sourced ingredients will be used if available. Here are the complete menu’s for all five dinners.
Each dinner is $85 per person plus a 20% gratuity and taxes. Each dinner will start with a cocktail reception at 6:00 p.m. with appetizers and Arizona wines. Dinner will follow at 6:30 and will be paired wine or a cocktail.
With limited seating reservations are required and can be made by calling Angelica at 480-596-7525.
The Scottsdale Resort at McCormick Ranch is at 7700 E. McCormick Parkway, Scottsdale 85258.
You probably tasted dishes Sacha Levine has prepared at restaurants FnB, Rancho Pinot Grille and Ocotillo and never knew it. Sacha is one of the most respected chefs in the Phoenix restaurant community that many have never heard of, until recently.
Levine runs the kitchen at Singh Meadows Cafe in Tempe where her locally sourced dishes available Friday, Saturday & Sunday’s from 8 a.m. – 2 p.m.
“I have been a huge proponent of local, seasonal, and vegetable-driven food for the bulk of my career,” said Levine. “Preservation has always been a staple for me. We keep the larder stocked with pickles, sauces, and ferments that are sold in the market as well as used in the kitchen.”
Dishes from Sacha Levine
Working alongside Levine in the kitchen is Carlos Carbajal and Kevin Dragos helping to prepare breakfast and lunch. The menu offers a variety of delicious meal attractive to vegetarians, vegans and those looking for gluten-free options.
When I was there one Saturday morning recently it was hard for me pass up the Smoked Brisket Breakfast sandwich.
All dishes are under $12 and include Kimchi Fried Rice with pork belly, Indian Breakfast Tacos and Huevos Rancheros. Taste of the Meadows offers ricotta, honeycomb, fresh fruit, dates, pistachios and grilled Noble Bread.
On my next visit I’m going to have to try the Jerk Turkey Tacos.
“Cooking at Singh Meadows is a sort of coming home for me,” added Levine. “Working at the farm as a young cook helped to define me in the kitchen today. I am close to the source of what I get most excited about in the kitchen – beautiful, local produce.”
In addition to the fresh flavor of Levine’s menu, Singh Meadows offers fresh pressed and squeezed juices and a coffee bar. Fresh produce from Singh Farms is available as is locally sourced foods.
Central Phoenix’s Taco Guild restaurant takes the new year pretty seriously as they’ve introduced new cocktails and food. The new cocktails were crafted by new mixologist Kyla Dahl who comes to Taco Guild after spending the last few years crafting cocktails at Scottsdale’s Liberty Station Smokehouse. It was there she learned to make creative cocktails and make a name for herself in the Phoenix cocktail community.
Dahl has shaken things up with 7 new cocktails that pair well with Taco Guild’s Mexican food. All the new cocktails are priced at $12 each. Most of the new drinks use tequila or mezcal with a few of the drinks listed below.
As Phoenix restaurants fill up with New Year’s Eve reservations diners decide where to dine for a final meal of 2018. Mora Italian offers a 4 course prie fixe menu starting at 4 p.m. The Italian influenced menu offers guests a wide range of flavors from Chef Scott Conant and his culinary team. This will be the only dining option at Mora on NYE.
The modern Italian menu is as follows….
First (choice of)
Radicchio & Endives- blood orange, pignoli, black olives
Flagstaff’s Tinderbox Kitchen wants the last meal of 2018 to be a memorable one. Chef Mike Schmitz three-course meal and dessert gives revelers much to think about choosing from course to course. The seasonally focused prix-fixe menu offers 4 dishes to choose from on courses 1 and 2 and six protein focused entrees.
A favorite dish is the pate Schmitz learned to make when working with Chef Jessica from Big Grove. “From start to finish it’s a beautiful dish both in its complete form and in the process,” which Chef describes as a two day process, breaking down the whole duck and using it across the menu and marinating the liver for the pate. He says it’s a joy to make and consume.
The menu is vegan friendly with Schmitz recommends the Fig & Brie Bruschetta and the Mushroom and Black Truffle Risotto. He considers the risotto the “dark horse” of the menu.
NYE menu at Tinderbox Kitchen
Each dish offers a suggested pairing of an optional glass of wine or classic cocktail. The menu is as follows.
COURSE ONE Lobster Bisque
tomato, saffron, sherry French 75 or 2015 Pouilly Fuissé
Butternut Squash Soup
apple, maple, sage, nutmeg Old Fashioned or 2015 Pinot Noir
Pear and Pomegranate Salad
baby greens, brie, candied pecans Regina George or 2015 Cinsaut
Beet and Citrus Salad
baby greens, fennel, goat cheese, pistachio Turmeric Tonic or 2015 Grenache Blanc
COURSE TWO Fig and Brie Bruschetta
hazelnuts, vanilla bean, orange Spiced Grapefruit Negroni or Sparkling Rosé
Duck Liver Paté
port geleé, red onion marmalade, grilled bread Ruby Manhattan or 2016 Malbec
Arizona restaurants don’t lack for diversity with many ethnic and specialty foods and restaurants available. With fine dining restaurants dwindling Casa Terra will bring vegan fine dining to the forefront when it opens in January 2019. Well known vegan chef and author Jason Wyrick opens Arizona’s first vegan fine dining restaurant in downtown Glendale.
Wyrick’s menu will be plant-based regionally focused Mexican and Mediterranean fare with a fusion twist. His food preparation will include classic and modern cooking techniques offering flavorful meals appealing to all.
According to Wyrick, “I’ve done a lot in my career as a chef, and the one thing that truly inspires me is exploring vegan cuisine and sharing it with people. For the past decade, I’ve had countless requests to open a restaurant. I’ve realized for a while that despite being one of the largest cities in the country with a burgeoning food scene, Phoenix doesn’t have a plant forward fine dining restaurant, and we need one. Casa Terra had to be the next step in my culinary journey.”
The menu at Casa Terra
Wyrick will serve only dinner with his seasonal menu of small plates, wood fired pizzas and sharable entrees. Because of the wide variety of choices Casa Terra offers Wyrick encourages exploring a variety of dishes. The exhibition kitchen will offer guests a glimpse of the food preparation. A few of the dishes include….
· Charred Padrón Peppers: Calabrian chile caramel, candied ginger, sesame seeds, and Aleppo chiles. · Jicama Crudo: escabeche, avocado puree, orange segments, garlic chips, lemon zest, sea salt, and basil-chile oil. · Tapas Tacos: handmade tortillas, pibil mushrooms, shredded smoked seitan, and almond and chile de arbol salsa.
Thin crust wood fired pizza
· Margherita: marinara, mozzarella, local olive oil, local basil and cracked pepper. · Salted Agave and Local Apple: fleur de sel, Aleppo chile, salted ricotta, pomegranate seeds, and herbs. · Carnitas with Mojo Pepita Sauce: almond queso fresco ricotta, tequila shallots, and chile threads.
· Smoked Mushroom Cazuela: trumpet and oyster mushrooms in a cazuela, arroz, split peas, apples, garlic chips, cippolini pico and mole amarillo. · Saffron Chorizo Risotto: Nicoise olives, stewed peppers, asparagus, gold leaf, yerba buena. · Housemade Gnocchi: sweet potato, Merguez sausage, and preserved lemon pesto.
· Coconut Flan with Mezcal-Apricot Preserves: citrus zest, mole negro and candied pine nuts. · House Churros: piloncillo cajeta, spicy pecans, and bourbon-vanilla ice cream. · Mexican Chocolate Torte: espresso ganache, gold leaf, spiked cream and raspberry coulis.
Fun and creative cocktails will be offered as will a thoughtfully prepared wine list for pairing with your meal.
Casa Terra will be open Sun. – Thurs. from 4-9 p.m. and Fri. & Sat. from 4-11 p.m. and will be at 6835 N. 58th Dr. Glendale 85301. (623)680-7468. For more visit their website.