Category Archives: Foodie

The Vig McDowell Mountain to open June 5th

After months of searching for the right location and construction Genuine Concepts is ready to open its new location of The Vig in north Scottsdale. With the McDowell Mountains serving as a backdrop the restaurant is set to open June 5th and will be the 5th location of the successful modern tavern and the 2nd in Scottsdale.

At the intersection of Bell Rd. and Thompson Peak Parkway is where excited residents and visitors will be headed to enjoy the lunch, dinner and brunch in this spacious restaurant of over 13,000 square feet indoors and out.

Frank Lloyd Wright inspired design

The natural desert setting and straight lined designed building was inspired by architect Frank Lloyd Wright.

Tucker Woodbury, a partner in Genuine Concepts says “I had the pleasure of once again collaborating on the design of the property with Artie Vigil and his team atAV3 Design. We both love the simplicity of Frank Lloyd Wright’s Taliesin West’s iconic structure and the Usonian style of architecture it represents, which was the inspiration of the design. With a lot of help and collaboration with our development team” YAM Properties, Alexander Building Company, K&IArchitects, the City of Scottsdale and our Genuine Concepts team, we were able to bring our vision to fruition. The end result is an astonishing property and we can’t wait to show it off! “

The Vig McDowell Mountain location

The Vig McDowell Mountain’s location will satisfy all whether your coming of one of the trails of the nearby Sonoran Mountain Preserve, any of the annual events that take place such as the Barrett-Jackson Car Auction or Waste Management Golf Open Tournament. Also an idea spot for residents and visitors to come out to mix and mingle and enjoy the newest member of the community.

Community involvement

Genuine Concepts is a locally owned restaurant group and is committed to to the communities in which there restaurants are located and north Scottsdale will benefit from their new neighbors. The Vig McDowell Mountain will be making an ongoing contribution to the Sonoran Mountain Preserve with sales from its “Bitty Cocktail”. Named after the Bitty Cycling Club, 50 cents from each rum & Coke style drink will be donated to help keep the trails of the McDowell Mountain Preserve safe and maintained for its users.

VMM is located at 10199 E. Bell Road, Scottsdale, AZ 85260. Hours of operation are Monday-Thursday 11am-11pm, Friday 11am-1am, Saturday 10am-1am & Sunday 10am-11pm

 

 

 

Zuzu introduces new dinner menu from Chef Russell Lacasce

When I wrote about new executive chef Russell Lacasce taking over the kitchen at the Hotel Valley Ho’s flagship restaurant Zuzu back in Dec. I wondered what direction he would take the restaurant. I now know as Lacasce has introduced his first dinner menu since arriving at the Zuzu in January. A few restaurant bloggers and myself had the opportunity to taste several of the new menu items and speak to Lacasce and other members of his culinary team.

Zuzu Lobster Rolls

“I wanted the new menu to be very approachable, while offering dishes with complex combinations of flavors and textures that diners might not expect,” said LaCasce. “Everything is fresh and seasonal, with a strong focus on showcasing our amazing local farmers and purveyors.” Several of the Zuzu’s previous American comfort food staples are still available in the lounge.

Chef Russell Lacasce new menu items

The new menu includes dishes that perfect for sharing and include….

Hawaiian Ahi Tuna Tartare with spicy chicharones, Avocado mousse, Heirloom tomatoes, with a local Feta and shallot buttermilk dressing. This small plate tasted fresh with a hint of spice and a nice touch from the crispy chicharone.

Chef Russell Lacasce Hawaiian Ahi Tartare

The Burrata has a creamy and smooth texture and the addition of pickled strawberries & toasted pistachios give it flavors you’d be hard pressed to find on other plates of Burrata around town.

The Hokkaido Scallops comes three to a serving separated by one of the more unique ingredients I’ve found recently, fried Meyer lemon wedges. Both are served over a bed of toasted cous cous & pine nuts and drizzled with a shellfish butter. The scallops practically melt in your mouth and citrus flavor and crunch from the Panko crusted fried lemon may have made me a scallop convert. This dish is not to be missed by scallop enthusiasts.

The entrée we tasted was the item on the whole menu that raised my eye brow when I read it…..Baker’s Bacon Chop. A 20 lb. back bacon loin that is house carved, cured, smoked and honey lacquered prior to being plated. Served with green harissa, burnt orange, fresh herbs, pickled chiles and pork rinds. All I can say is WOW! A loin of crispy back bacon will give a whole new meaning to bacon. It’s also great for those who prefer gluten-free dinners.

What’s next at Zuzu

At the same time the dinner menu debuted in early May, Lacasce introduced a lounge menu and new dessert menu from pastry chef Audrey Enriquez. In coming weeks he will be rolling out new breakfast, lunch and brunch menus for diners to sink their teeth into. If his first menu is any indication of what’s to come in June we should be pick a day now, circle on the calendar and plan to check out Zuzu.

Zuzu is in the Hotel Valley Ho at 6850 E. Main St. Scottsdale 85251 (480)376-2600 http://www.hotelvalleyho.com/ZuZu

 

 

 

 

 

 

 

 

 

FATHER’S DAY SPECIALS AT PHOENIX CITY GRILLE HELP TO CREATE WEEKEND TO REMEMBER

Set in the Madison neighborhood of Central Phoenix at 16th Street and Bethany Home Road, Phoenix City Grille is consistently recognized for its delicious menu combinations, unique daily specials and personalized, attentive service, and Father’s Day is no exception.  In addition to its regular and weekend brunch menus, Phoenix City Grille this year will offer the following Father’s Day specials, using a combination of fresh and local ingredients created by Executive Chef Rory Hewitt:
          Starters:  Toasts with roasted red pepper-fresno chile relish, brie cheese and balsamic reduction.
          Featured Entrée:  Grilled Rib-eye steak with a roasted green chile butter.  Served with a fingerling potato and green-bean salad, with smoked bacon and blue cheese crumbles.
          Catch of the Day:  Corn-meal-crusted catfish with a Shreiner’s Andouille sausage and wild rice pilaf, and a shrimp and red chile veloute.
            “As a father, I enjoy hosting our customers and their families on this special day,” says owner Sheldon Knapp.  “We hope our ambience, specials and service make Father’s Day gatherings even better!”
Every day of the week Phoenix City Grille offers a full menu of American Contemporary cuisine, plus daily lunch and dinner specials, and on the weekends, brunch.  The restaurant is open Monday through Saturday from 11 a.m. to 10 p.m., and on Sundays from 10 a.m. to 9 p.m. 
For more information or to make reservations, which are highly recommended, call (602) 266-3001 or visit www.PhoenixCityGrill.com.

EASTER BRUNCH AT PHOENIX CITY GRILLE ENSURES COMFORTABLE, MEMORABLE EXPERIENCE

Set in the Madison neighborhood of Central Phoenix at 16th Street and Bethany Home Road, Phoenix City Grille is consistently recognized for its delicious menu items and personalized service.  In fact that is part of what makes it the perfect place for diners looking for a comfortable and memorable place to enjoy Easter Sunday brunch!
This year, Phoenix City Grille will once again serve its “Southwest Meets Comfort Food brunch” on Easter Sunday from 10 a.m. to 3 p.m.  Southwestern menu items include the restaurant’s signature griddle corn cakes with jack cheese and chicken, bacon or ham; beef Machaca tostadas with scrambled eggs; stacked green chile chicken enchiladas with fried eggs; four different types of eggs Benedict (grilled ham, pork tenderloin, crab cakes and carne asada), bread pudding French toast, quiche, and braised beef short ribs, served with a panko-breaded egg.
            “We offer a variety of menu items, as well as a casual, comfortable setting for families who want to enjoy this special day together” says owner Sheldon Knapp.  “Reservations are now being accepted for our private, semi-private or outdoor seating areas, and with our staff focused on providing great food and service, customers can be assured of a memorable gathering!”
Every day of the week Phoenix City Grille offers a full menu of American Contemporary cuisine, plus daily lunch and dinner specials. 
Phoenix City Grille is open Monday through Saturday from 11 a.m. to 10 p.m., and on Sundays from 10 a.m. to 9 p.m.  For more information or to make reservations call (602) 266-3001 or visit www.PhoenixCityGrill.com.

Celebrity Chef Stephanie Izard Partners with Local Chefs To Host Unique Dining Experience in Scottsdale

This looks like a fun event!

WHAT: Celebrity Chef Stephanie Izard is coming to Scottsdale to host an event with Chef Beau MacMillan (elements) and Chef Randy Zweiban (Province, Chicago & Phoenix). Guests will have the opportunity to enjoy a multi-course dinner featuring recipes from Izard’s newly launched cookbook – Girl in the Kitchen (available October 5, 2011, Chronicle). Izard will also draw inspiration for the evening’s dishes from Arizona’s local and seasonal produce making this a truly tailored and unique experience for guests.

WHY: This stop in Scottsdale is part of the nationwide “Goat Tour,” which will bring Chef Stephanie Izard into cities across the country to celebrate the release of her new cookbook Girl in the Kitchen as well as raise money for Share Our Strength. As Izard makes her way across the U.S., she will team up with fellow James Beard nominees, Food & Wine Best New Chefs and celebrity chef friends to bring the events to life.

For more information on Izard’s “Goat Tour”, visit goat-tour.com.

Share Our Strength is a national non-profit aimed at ending childhood hunger in America by 2015. Izard has been involved with Share Our Strength for many years, participating in their chef focused Chicago event, Taste of the Nation. For more information on Share Our Strength, visit strength.org.

WHO: Selected as one of the Best New Chefs in 2011 by Food & Wine, Stephanie Izard is the chef/partner of the Chicago restaurant Girl & the Goat. A 2011 James Beard ‘Best New Restaurant’ nominee, Girl & the Goat has been praised by high-profile publications such as Saveur, New York Times, Food & Wine, Better Homes and Gardens and others. Izard is the first and only woman to win Bravo’s Top Chef (Season 4/2008) and is the only winner of the original version of the show to take the title of “Fan Favorite.” She is also a graduate of the Scottsdale Culinary Institute.

In addition to the local culinary talents of Chefs MacMillan and Zweiban, are national cocktail designer Kim Haasarud, a.k.a. the Liquid Chef, who will be joined by local cocktail maestro Travis Nass of Rancho Pinot, and wine and spirits aficionado, Dave Johnson. Diners will also get a chance to experience Mulch Coffee, the java bar for The Accidental Yard and coffee kings Brian Clemens and Jason Calhoon.

WHEN: Sunday, October 16, 6:30pm

WHERE: The Accidental Yard
3811 North Brown Avenue
Scottsdale, AZ 85251

TICKETS: Tickets will be available online at gout-tour.com starting September 27 at 10am. Tickets are $150 per person and include dinner, open bar and wine tastings, meet and greet with the chefs and a signed copy of “Girl in the Kitchen”.

INTERVIEWS: Stephanie Izard is available for photo opportunities and can discuss her new cookbook “Girl in the Kitchen” and her dedication to Share Our Strength in an in-studio interview.

CONTACT: Sharon J. Krieger, Ride Marketing + PR
480.720.3459
sharon@ridemarketingpr.com