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
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.
Don’t make any plans for the week of February 17th-24th 2019 until you’ve bought your tickets to Devour Culinary Classic. Named by the New York Times as the Best Culinary Festival in the Southwest DCC returns to the Desert Botanical Garden for its 10th anniversary.
“Our main objective is to support the development and promotion of the culinary and extended local food community and culture in Arizona, bringing deserved local and national attention to our state’s food scene,” said Thomas Barr, Executive Director of Local First Arizona. “Ten years later after this event started, we can really see the effect it has had on building Phoenix and Arizona as a culinary destination.”
Like in previous years culinary events are planned during the week leading up to the two-day event. The week kicks off on Sunday the 17th with Devour Phoenix Bartending Competition. Location and times are not yet confirmed.
On Thursday the 21st is Devour the World at the Japanese Public Garden in downtown Phoenix. From 6 p.m. – 9 p.m. guests will enjoy the international flavors of Phoenix. The line-up of local chefs is still being planned. $75
The weekend at Desert Botanical Gardens
With locals chefs such as James Porter chef/owner of Terra farm + manor, Tamara Stanger chef at Cotton & Copper will be there as will headliner Silvana Salcido Esparanza. Esparanza is owner/chef of Barrio Cafe and Barrio Cafe Gran Reserva.
“Does it get any better than strolling through the magnificent Southwest landscape, noshing on deliciously crafted small plates while sipping Arizona wines under the springtime desert sun? Not to me, or to the thousands of enthusiastic attendees who sell out Devour year after year,” said Howard Seftel, renowned and retired Arizona food critic who has attended the Devour Culinary Classic over the last decade.
The full line-up of chefs and restaurants is still being finalized for the two-day event.
One the heels of the successful opening of The Sicilian Butcher, chef Joey Maggiore and wife Cristina of The Maggiore Group have announced a 2nd location in Chandler. The new location is scheduled to open in December and will be at Primegate at Fashion Center. The Maggiore’s were impressed with modern architecture of Primegate that fits with their classic Italian and modern concept.
“In addition to the incredible location, what really drew me to PRIMEGATE over other possibilities was that the architecture and setting was unlike anything else we’d seen. I thought about how positively that would reflect our brand too,” Maggiore said. “This is a rare project where we have the chance to create a banner location that will generate buzz in the community. We will be able to provide a top-notch neighborhood experience for our customers, whether they are lunching out, dining in or taking out, all in a high-end, high exposure destination.”
The Sicilian Butcher decor
The 4,600 square foot restaurant features roll-up doors that leads to a large outdoor patio for dining and lounge area. Water features and art create a lively and energetic atmosphere for guests stopping in for a drink or staying for a meal.
A signature Build-Your-Cannoli Bar
The Sicilian Butcher in Chandler will be the first to feature a build-your-own cannoli bar in the market. The line forms behind me because cannoli is one of my favorite desserts.
Similarly the northeast Phoenix restaurant is known for its fresh made in-house pastas and charcuterie boards along with craft meatballs. The food at The Sicilian Kitchen combines a modern twist with old world traditions. Guests can expect the same when the new restaurant opens in Chandler.
The restaurant will offer to-go meals and a marketplace and will serve classic Italian wines.
The Sicilian Kitchen is the fourth concept of the family owned Maggiore Group with restaurants in Phoenix & San Diego. The others are Hash Kitchen, Tomaso’s When in Rome and the Phoenix classic Tomaso’s which opened in 1977.
The Sicilian Kitchen at Primegate will be at 3151 W. Frye Rd. Chandler 85226. For more information visit their website.
Class is back in session at Marcellino Ristorante with new themes and recipes for his monthly cooking class. Limited seating is available at the Chef’s Island where Marcellino will share his secrets to making his hand-crafted Italian cuisine.
Class participants will enjoy lunch following class that includes the main dish from the cooking demonstration along with a salad and dessert.
Classes are from 1 p.m. – 3p.m. with the first class starting in 2 weeks. Reservations can be made by calling 480-990-9500.
Saturday, September 22
Cost: $35/per person
Menu: Chef’s fresh pasta and sauce featuring Italian Brocoli di Rape and Salsiccia (sausage)
Saturday, October 20
Cost: $40+/per person
Menu: Ravioli filled with fresh spinach and creamy ricotta cheese
Saturday, November 17
Cost: $40/per person
Menu: Pollo Saporito — humanely raised chicken breast sautéed with pine nuts, sun-dried tomatoes, mushrooms and tomato
Saturday, December 15
Cost: $35/per person
Menu: “Christmas Eve in Italy” featuring Scialatielli alle Vongolle — handcrafted pasta sautéed with Manila clams, olive oil, garlic, white wine and red pepper flakes.
Trapp Haus BBQ owner Phil Johnson celebrates his 6th month anniversary with a party tonight and is offering new specials. Johnson who is also the pitmaster throws a party tonight as the popular First Friday Artwalk happens. Guests celebrate with an all-you-can-eat whole hog roast for $10/adults & $5 for kids. The party with live music starts at 5 p.m. and goes until 10 or when there is no more hog to eat.
Johnson will be taking his recipes on the road later this month when he heads to Kansas City to compete in the American Royal World Series of Barbecue. From there he heads to Milwaukee show what he knows about BBQ with a cooking demonstration and class at the Journal Sentinel Wine & Food Experience.
New specials and offerings are now available until further notice.
Slab Saturday’s– Every Saturday $25 St. Louis Ribs all day long.
Free local Delivery– On-line orders in the downtown Phoenix area from 11 a.m. – 3 p.m. Tuesday Friday.
Weekday Sammitch Specials-$2.00 off any Sammaitch Tuesday – Friday from 11 a.m. – 2 p.m.
Beats, Beer & Q- On Fridays
Trapp Haus BBQ is at 511 E. Roosevelt Phoenix 85004. 602-466-5462. For more information check their website.
Over 60 Arizona restaurants and their chefs return November 3rd & 4th for the 4th annual AZ Central Wine & Food Experience. The 2018 experience moves up the road to Monterra at Westworld and includes celebrity chefs Marcus Samuelsson and Aaron Sanchez.
The Martha Stewart Experience returns
AZWFE welcomes back The Martha Stewart Experience with a Celebrating with Martha theme for guests to get creative just in time for the holidays. You’ll be able to check out Martha’s newest line of kitchen gear and utensils from Macy’s and QVC.
New to this years event is the The Grateful House where guests can make their own salsa and wine charms. Their will be Master Demo lead by a Grateful Influencer to 40 people on a first come first serve basis.
Join Marcus Samuelsson and Aaron Sanchez
On Saturday award-winning chef Marcus Samuelesson will join the festivities along with local chefs. Sunday welcomes chef and Food Network judge Aaron Sanchez who will mix and mingle with guest and more local chefs.
Chefs from across the valley including Juan Zamora of Chula Seafood, Jennifer Russo of The Market by Jennifer Restaurant and Bar and MATCH Restaurant and Lounge chef Alex Stratta will prepare tastes of food.
Grand Tasting. $65 limited time offer in advance. Sample delicious bites from Arizona’s most coveted dining establishments. Meet chefs, taste their creations; see cooking demonstrations. Plus enjoy fine wine, craft beer and distinctive spirits sampling. GT entry at 1pm Sat. and Sun.
VIP Grand Tasting. $120 in advance. For guests who seek all the benefits of the Grand Tasting, they’ll also enjoy private tastings from wineries and distillers, early entry, a VIP Lounge and VIP restrooms. VIP Entry at noon.
Chef’s Package Experience with Marcus Samulesson & Aarón Sánchez. $180 in advance. Enjoy all the benefits of the VIP Grand Tasting, PLUS private meet and greet and book-signing with Marcus Samuelsson Nov. 3 & Aarón Sánchez Nov. 4 [Advance purchase recommended. Tickets subject to sellout.] Chef’s Package begins at 11:30am. Subscribers are eligible for $15 off tickets, available only through azcentral.com/insider.
Correction: Richard was promoted to Executive Sous Chef of the resort, not Hearth ’61.
In less than a year at Mountain Shadows Resort, Banquet Chef Richard Garcia has been promoted to Executive Sous Chef at the Paradise Valley resort’s signature restaurant Hearth ’61. Garcia will be working under the guidance of Executive Chef Charles Wiley. This isn’t the first time the duo have worked together as they helped re-open Hotel Valley Ho in 2005.
New Mexico born Garcia spent time in Santa Fe where he found his love for food and cooking from local chefs. In 1998 he worked at Mark Miller’s Coyote Cafe learning how to cook southwestern cuisine before attending Scottsdale Culinary Institute. After earning an Associate Degree in Culinary Arts he returned to Santa Fe to work at the El Dorado Hotel.
Garcia returned to Scottsdale’s Avalon in his first sous chef position before heading to Trader Vic’s as sous chef. He joined Hotel Valley Ho’s Zuzu as their first chef de cuisine before being promoted to executive sous chef.
He was re-united with Wiley in late 2017 when he accepted a position at Mountain Shadows as banquet chef.
Wiley is thrilled to have him at Hearth ’61 as he brings his innovative cooking style using simple ingredients to the menu.
Our love affair with Italian food will never end and it’s a good thing that the valley is getting another Italian restaurant when it opens September 21st. Parma Italian Roots will open this fall in north Scottsdale under the direction of executive chef Chris Gentile.
Gentile from southern California has created a menu of West Coast influenced Italian cuisine which uses high-quality seafood, flavorful herbs and fresh vegetables. He then adds his coastal California influences to each dish.
“I can’t wait to call Scottsdale home,” Gentile says. “The city has already been amazingly welcoming, and I’ve loved getting to know the local food and beverage scene and everyone who makes it so special.”
Want to work at Parma Italian Roots?
Those looking to work at Parma Italian Roots can attend a job fair to apply and interview for one of 40 positions available. Front of the house and back of the house positions are available. Potential employees can attend a job fair Tues. 8/21-Fri. 8/25 from 10.am. – 2p.m. at the restaurant at 20831 N. Scottsdale Rd. Suite 117 Scottsdale. For more information check out http://www.parmaitalianaz.com/
If you can’t make the job fair you can send a resume & cover letter to firstname.lastname@example.org
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One of the most highly anticipated restaurant openings of 2018 is happening as August ends when Aaron Chamblerin’s Ghost Ranch opens on the 27th. It’s been a busy year for Chamberlin having opened Taco Chelo in downtown Phoenix and Ghost Ranch’s neighbor Tempe Public Market. He also sold his central Phoenix restaurant St. Francis to focus on opening Ghost Ranch.
Eat at Ghost Ranch
The modern Southwestern restaurant located is on the same corner as TPM at the northeast corner of Rural & Warner. The restaurant will serve lunch and dinner on weekdays and brunch and dinner on weekends.
The menu will focus on cuisine from northern Mexico, Arizona, Texas and New Mexico combining the culinary talents of Chamberlin and chefs Rene Andrade & Roberto Centeno. Both chefs come to Chamberlin Hospitality from other Phoenix area restaurants and will offer dishes from their upbringing in Nogales.
“One of my favorite things in the world is the smell of roasting chiles, and it was that smell that made me want to open up a restaurant that embodied the bold flavors of the Southwest,” said Chamberlin. “Rene and Roberto have such a deep understanding of the history, culture and flavors of the region — they are the perfect talents to help make my dream a reality.”
The menu includes red and green chile smothered enchiladas, cowboy steaks, seasonal vegetables from local farmers and grilled trout from the wood smoking grill. Seasonal soups and salads will be on the menu as well.
A beer and wine list has been carefully created as are signature cocktails made with regional ingredients and spirits.
Follow my Instagram @SandyWass as I will be headed to preview Ghost Ranch next week and will be posting from there.