Chef Tandy Peterson has new Spring seasonal menu at Mowry & Cotton

Guests dining for dinner and brunch at Mowry & Cotton will notice new dishes to choose from the next time they dine at the restaurant. Chef de Cuisine Tandy Peterson has added Spring vegetables and proteins to the menu at the award-wining restaurant.

At the modern American restaurant inside The Phoenician Resort, Peterson has chosen lighter and fresh fare for Spring dining. New dishes on the dinner menu include Corn & Chorizo dip with chicharrones, chilis & Oaxaca cheese. Popular American comfort food favorite Chicken Pot Pie is packed with potatoes, sage veloute and Spring vegetables. A fresh tuna steak and Blistering Shishito Peppers are also featured on the new menu.

New brunch menu items feature Crispy Chicken Sandwich and Belgian Waffles with lemon curd, berries and Chantilly cream.

Mowry & Cotton at The Phoenician 6000 E Camelback Rd, Scottsdale, AZ 85251. To make reservations to dine with Chef Tandy Peterson call 480.423.2530

Save the date: Arizona Restaurant Week is 2 months away

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.

save the date
Oysters at Buck & Rider

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.

Prado

Elements

Hearth 61

Mother Bunch Brewing Co.

Roaring Fork

The Keg Steakhouse + Bar

The Melting Pot

Four Peaks Brewing Company

Dorian

Thirsty Lion Gastropub

The Canal Club

Buck & Rider

Save the date
Dessert at Dorian

If you’re a long-range planner save the date of September 20th – 29th 2019 as Fall Arizona Restaurant Week has been announced.

To keep up to date of restaurants and their menus visit http://arizonarestaurantweek.com/

The Scottsdale Resort at McCormick Ranch launches Five C’s Supper Series

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.

Brick chicken with Oyster Mushrooms. All photos by Debby Wolvos

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.

The Blueberry Maude Mule

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
Braised Short Ribs

The Scottsdale Resort at McCormick Ranch is at 7700 E. McCormick Parkway, Scottsdale 85258.

Stargazing & champagne at Mountain Shadows Resort

Looking for a unique experience during the holiday’s and into 2019 then head to Mountain Shadows Resort. Whether you prefer to sip champagne or look in to space the Paradise Valley resort offers both in the month of December.

Astrological Stargazing

The “Cocktails Under the Cosmos” will give star-gazers the chance to look through a telescope for Sagittarius, December’s astrological sign. An expert astronomer will guide you through the galaxy on Tuesday. December 11th from the resorts Camelback Overlook rooftop deck.  Enjoy themed cocktails or sparkling wine and passed hors d’oeuvres as you search the night’s sky. The resort is perfect for stargazing as Paradise Valley has low light pollution and a scenic back round.

Tuesday January 8th 2019 ring in the new year with a viewing of Capricorn and Tuesday February 11th is the search for Aquarius. All astrological signs are welcome.

December’s viewing is from 6:30 – 8:30 p.m. January & February’s viewing is from 6 p.m. – 8 p.m.

The cost is $45 per person and includes 2 cocktails or glasses of wine and hors’ d’ouvres. You may purchase tickets at https://www.mountainshadows.com/resort/events/cocktails-cosmos

Battle Champagne

December’s Sunday Supper Club at Hearth ’61  is paired with champagne and sparkling wine. The December 16th dinner offers guests four courses with Tattinger Champagne from France and California’s Domaine Carneros.

Executive chef Charles Wiley and his culinary team will prepare warm duck confit, an organic beet salad with proscuitto, prime ribeye with maitake mushrooms and pear ricotta souffle cake with a huckleberry sauce. Dinner comes served in full view of the exhibition kitchen in their comfortable dining room.

The dinner starts at 6 p.m. and is $94 ++ per person. Which do you prefer and who will win the battle? Find out by reserving your seat by calling 480-624-5400.

Mountain Shadows is 5445 E. Lincoln Dr. Paradise Valley 85253.

 

Mountain Shadows offers Wine, Spirits & Beer seminars

Your never to old to learn about wine, beer and spirits and the staff at Mountain Shadows resort and Hearth ’61 teaches us about all three. The Paradise Valley resort is offering an every other week seminar about wine, spirits and beer called Spirited Sipping Seminars. The 30-45 minute seminar is taught by resort Food & Beverage director Jim Gallen and bartender Travis. Guests will taste each of the three beverages discussed and be able to ask questions.

As the wine, spirits and beer world continue evolve learning the history, making of and trends of cocktails, wine and beer becomes more interesting. During the cocktail seminars you will learn how to make cocktails and receive the recipes.

Spirits
Photo courtesy of Mountain Shadows

Wine, Beer & Spirits seminar schedule

Saturday afternoon classes start at 3 p.m. and are $30 per class. The following classes are scheduled through December.

Oct. 20- Brews & (Taste) Buds. USA vs Europe.

Nov. 3- Craft of the Cocktail Gin: The Misunderstood Spirit

Nov. 17- Weekend Wine Sessions Wine for Thanksgiving

Dec. 1- Craft of the Cocktail Holiday Cocktails

Dec. 15- Brews & (Taste) Buds- Ales vs Lagers: Finding your style

Dec. 29- Weekend Wine Sessions A Bit of Bubbly USA vs France

La Hacienda by Richard Sandoval emerges with a new look and menu

Plenty of Mexican food can be found around Phoenix but not many fine dining Mexican food options. One of the best is La Hacienda by Richard Sandoval at The Fairmont Scottsdale Princess which offers a new look and menu. One of the things that has not changed is the history and heritage of the restaurant.

According to General Manager Jack Miller, “The leadership at the Fairmont Scottsdale Princess is committed to making sure the heritage and history of this local dining landmark is honored while bringing the design and menu forward. We are determined to make sure La Hacienda continues to be the top ranked Mexican restaurant in Arizona for another generation.”

The new Short Rib Barbacoa. All photos courtesy of The Fairmont Scottsdale Princess

Authentic dishes at La Hacienda

Influencing the menu comes when chef Richard Sandoval and chef Forest Hamrick visit their families and new restaurants in Mexico. Popular dishes including Lobster Tacos, Filet a la Parilla and table side guacamole returned when La Hacienda re-opened in late September. New dishes include Short Rib Barbacoa and Pescado Zarandeado, a barbecued Sea Bass with charred aioli, heirloom tomato and avocado.

Make sure you try the trio of Sweet Corn Tamales, the sweet spicy mole is “lick the plate” worthy.

Another new attraction are the 21 new specialty cocktails that have been introduced. All use less than four ingredients to highlight a specific flavor. “Smoked Cocktails” highlight the new cocktail menu that use Mezcal to give it the smoky flavor. La Hacienda features over 150 tequilas and a growing selection of Mezcal all picked by Tequila Goddess Katie Schnurr.

Black Currant Margarita

A new look and expansion

The exciting new menu is compliments the new look of La Hacienda created by Judith Testani. Testani is a local designer with her own firm, Testani Design. Testani says “The goal for the re-design of La Hacienda was to align the interior of the restaurant with the sophisticated palette of the chef and menu.”

The Bar at La Hacienda

An expanded lounge and bar allows guests to gather and offer communal dining at high top tables. Tequila bottles are on the new display shelf across from the agave wall crafted by a local artist.

Large light fixtures drop from the ceiling are new as is furniture and accessories from Mexico. Guests will notice light-colored stucco walls, detailed blacked steel and renovated restrooms.

Guest can dine at La Hacienda daily at 5 p.m. until 9 p.m. Sun. – Thurs. and 10 p.m. on Fri. & Sat. To view the menu and more information view their website.

 

Arizona Restaurant Week at Artizen and Hearth ’61

Arizona Restaurant Week makes its return September 21st-30th and it would be a full-time job to list all participating restaurants. I’ve decided to post about 2 restaurants that are of interest Artizen, American Crafted Kitchen & Bar at The Camby Hotel and Hearth ’61 at Mountain Shadows Resort.

Artizen

Artizen, Crafted American Kitchen & Bar offers 4 courses for $44++ where guests will choose 1 dish from each course. Executive Chef Dushyant Singh’s menu offers gluten-free and vegetarian dishes on each course and is inspired by unique Arizona flavors.

First Course-
Griddled Halloumi gf/vegetarian
Grilled Shishitos, Black Garlic, Cilantro Pesto, Mint

Crispy Pork Cheeks gf
Popcorn Grits, Pickled Beets, Wood Sorrel

Pickled Rock Shrimp Tartine
Baby Peppers, Shallots, Tarragon, EVOO, Grilled Ciabatta

Second Course
Shaved Brussels Sprout salad gf/vegetarian

Sun Dried Apple, Shaft’s Blue, AZ Pomegranate, Ginger Serrano Vinaigrette

Third Course
Pan Seared Corvina
Glazed Turnips, Pea sprouts, Garlic Dashi, Beech Mushrooms

Braised Hudson Valley Duck
Duck Terrine, Crispy Leg, Charred Broccolini, Dried Blueberries, Hazelnuts, Smoked Duck Cream

Vegetable Sheppard’s Pie gf/vegetarian
Eggplant, Fava beans, Corn, Mirepoix, Thyme, Tomato Gravy, Whipped Potatoes

Fourth Course
Caramelized Banana Budino gf/vegetarian
Dulce de Leche, Peanut Meringue, Chocolate Twigs

Chocolate Panna Cotta vegetarian
Berry Compote, Vanilla Bean Gelato, Salt Shortbread Cookie

Artizen is inside The Camby Hotel at 2401 E. Camelback Rd. Phoenix 85016 and reservations can be made by going to their website.

Hearth ’61

Hearth ’61 Roasted Beet Salad. Photos courtesy of Jack Busch at J Public Relations.

Guests at Hearth ’61 will enjoy 3 courses for $44++ from Chef Charles Wiley using the highest quality ingredients.

To Begin (choice of)
Roasted Beet Salad | celeriac | arugula | candied pecans | brown butter vinaigrette

Wood Roasted Hawaiian Prawns and Polenta | smoked cheddar | andouille sausage |mushroom broth | scallions

Berkshire Pork Croquette | watercress & fennel salad | arizona dates | farro | glazed carrots

Entrées (choice of)
Pan-Roasted Ora King Salmon* | mushroom gremolata | melted leeks | parsley salad

Sweet Corn Agnolotti | smoked red onion | charred kale | walnuts | basil beurre blanc

Niman Ranch Prime Tenderloin of Beef* | red wine demi-glace | horseradish cream |smoked sweet potato mash

Dessert (choice of)
Warm Flourless Chocolate Cake | java chip bavarian cream | raspberry gastrique

Chocolate Peanut Butter Crunch Bar | banana brulee | salted caramel ice cream

Peach & Sun-Dried Cranberry Bread Pudding | cinnamon ice cream | blackberry coulis

Reservations can be made by calling 855-485-1417 or by going to their website. Mountain Shadows Resort and Hearth ’61 is at 5445 Lincoln Dr. Paradise Valley 85253.

J & G Steakhouse re-opens with a refreshing new look and menus.

The Phoenician’s award-winning J & G Steakhouse re-opened this week with a refreshing new look and menu. The 3 month re-model is inspired by the desert landscape and coincides with the re-model of the resorts lobby, spa, lounge and pool.

The restaurant has an all new interior that include wall to ceiling windows offering guests a beautiful south-facing view. Neutral earth tone colors are visible in the main dining room and lounge along with new stylish decor. Shiny metals, new mid-century modern booths and chandeliers were added to offer guests  new look and ambiance.

J & G Wagyu Tomahawk Ribeye. All photos courtesy of J & G Steakhouse at The Phoenician

The new interior was designed by Parker Torres Designs who also designed the resorts luxurious recent re-model.

The outdoor dining patio includes new fire pits, seating for more guests and ceiling fans for year round outdoor dining.

New seasonal menu at in the steakhouse

Serving dinner daily from 5 p.m. – 10 p.m. guests will enjoy an exciting new seasonal menu from Executive Chef Jacques Qualin. The new menu offers a 30 ounce Wagyu Tomahawk Ribeye, Roasted Red Snapper with baby leeks & mushroom vinaigrette and an impressive Alaskan King Crab Legs entrée. Additional new menu items include Roasted Porcini & Chestnut Risotto, Grilled Beef Tenderloin and Rack of Lamb.

steakhouse
Roasted Porcini & Chestnut Risotto

Head mixologist Robert Porter has created a new handcrafted cocktail menu including the jalapeno spiced Fiery Mandarin and a classic with a Mexican twist, the Mezcal Negroni. J & G Steakhouse was awarded the prestigious “Best of Excellence Award” for 2018 from Wine Spectator magazine for its worldly wine list.

Fiery Mandarin

J&G Steakhouse at The Phoenician is at 6000 E. Camelback Rd. in Scottsdale. For reservations call 480-214-8000 or visit https://www.jgsteakhousescottsdale.com/