Category Archives: restaurant

Holiday Cheers Fleming’s Introduces Two Cocktails to Celebrate the Season

Haute Holiday & Merry Mint Spice cocktails

December is a time to commemorate the past year with friends and family while looking forward to what’s to come. Maeve Pesquera, Director of Wine at Fleming’s Prime Steakhouse & Wine Bar, has created two holiday cocktails just for these memorable occasions. The Merry Mint Spice ($11.95) with Gentleman Jack and POM Juice is warming comfort with a hint of sweetness. The Haute Holiday($10.95) with Mionetto Prosecco and Quady Elysium is pure celebratory sparkle. Both are available at Fleming’s from December 1 – 31.

Scottsdale: 6333 N. Scottsdale Rd. / 480-596-8265
DC Ranch-North Scottsdale: 20753 N. Pima Rd. / 480-538-8000
Chandler: 905 N. 54th St. / 480-940-1900
Peoria: 9712 W. Northern Ave. / 623-772-9463

Please visit FlemingsSteakhouse.com for more details about your closest restaurant.

CHOMPIE’S COOKING UP TRADITIONAL CHANUKAH DINNER FOR DINE IN OR TO GO

Traditional Chanukah dinner prepared from scratch available after 4 pm during all 8 nights of Chanukah.

Chompie’s Chicken w/ Matzoball soup

Chanukah — the eight-day Festival of Lights in which Jewish people celebrate the triumph of light over darkness, begins on December 8th and runs through December 16th of 2012. Chompie’s, Arizona’s New York Deli is once again providing the traditional Chanukah dinner for diners to eat in or take out.

The made from scratch Chanukah meal includes:

• Tender Sliced Beef Brisket with Gravy, or Savory Roasted Chicken, or Apricot Glazed Chicken

• Famous Matzo Ball Soup

• Potato Latkes with Applesauce

• String Beans Amandine

• Fresh-Baked Dinner Rolls

• Homemade Holiday Cookies

The Chanukah meal is only $15.95 per person.

Traditional Chanukah foods such as Crispy Potato Latke’s, Brisket of Beef, Matzo Ball Soup, Chanukah Cookies and more are also available for purchase by the pound, pint or piece.

Pre-order full course Chanukah to-go meal packages serving 12-15 people for $169.95 with 24-hour notice by contacting the Chompie’s nearest you.

Chompie’s Chanukah menus are available at www.chompies.com.

Chompie’s is also selling Chompie’s gift cards good for the purchase of food for dine in or take out or in-store merchandise at Chompie’s. Anyone who purchases $50 in Chompie’s gift cards will receive an additional $10 Chompie’s gift card for free. Gift cards are available to purchase at all four Chompie’s Phoenix area restaurants and on www.chompies.com.

P.F. CHANG’S LAUNCHES NEW DESSERTS, SEASONAL COCKTAILS & GIFT CARD PROMOTION

P.F. Chang’s has expanded their dessert menu with new Sweet Treats including: Salted Caramel Chocolate Cake, Blueberry Cheesecake, Tiramisu, Chocolate Peanut Butter Crunch, Chocolate Torte (gluten-free) and the seasonal favorite, Pumpkin Cranberry Cake. Each item is $2.95, or guests can enjoy a combination of any three for $7.95.

Salted Caramel Chocolate Cake topped with Salted Caramel

Complementing dessert, P.F. Chang’s introduced three seasonal cocktails on November 19. The Holiday Sangria ($8) offers a twist on the traditional, the Spiced Whiskey Punch ($10) is a classic cocktail with modern flair and the seasonal Sam Adam’s Winter Lager ($4.50) is brewed with savory spices.

A holiday gift card promotion also launched on November 19, rewarding buyers with a $20 bonus card for every $100 purchased in gift cards, whether in-restaurant or online.

“We’re very excited about this upcoming holiday season,” said Larry Ryback, Chief Operating Officer of P.F. Chang’s. “From new desserts and seasonal cocktails to our gift card offer, we hope to give our guests even more reason to visit P.F. Chang’s this year.”

For more information, please visit www.pfchangs.com

Holiday Wine Tasting Party with Tom’s Thumb Fresh Market

Find Gift Ideas and New Favorites at The Thumb

Is it possible to relax and do your holiday shopping? Chuck Hesson of Tom’s Thumb Fresh Market thinks so. All you need is glass of good wine and noshes. Hesson, the Cellar Master for Tom’s Thumb, is hosting a Wine Tasting Party on Thursday, November 29 from 5:30 – 7:30 pm to prove his point. He’ll share five wines from the gas-station-turned-corner-market. Guests will also enjoy appetizers from the award-winning Bistro and snacks from some of the market’s artisan products.

The tasting starts with a sparkling wine, perfect to pop open on New Year’s Eve, and features two white wines and two red wines. Cost is $15 for those who pay in advance or $20 at the door. Guests can arrive at anytime from 5:30 – 7:30 pm. Reservations can be made by calling the market at 480-513-8186.

And if guests like what they taste, everything is for sale to take home that night. Holiday shopping completed!

Thursday, November 29
5:30 – 7:30 pm
$15 paid reservation
$20 at the door

Tom’s Thumb Fresh Market
9393 E. Bell Rd. • Scottsdale 85260
480-513-8186

www.TomsThumbFreshMarket.com

Where to eat on Grand Cayman Island

Whether you’re heading down to scuba dive, check on your money or warm up from the winter blues Grand Cayman Island has its variety of dining for everybody. Considered by many to be the culinary capital of the Caribbean (say that a few times after a few Pina Coladas), Grand Cayman is a rather small island in the western Caribbean Sea with several influences native to island or imported. The majority of the dining scene is on the western side of the island near George Town, but throughout the island you’ll find several other restaurants (in some cases barely that) frequented by locals which is the best way to taste the flavor of the island and the region. This is exactly what we did on a recent visit.

Surrounded by turquoise blue water, you’d be correct if you guessed that a lot of seafood is being served along with “jerk” food. “Jerk” is a mildly spicy seasoning found throughout parts of the Caribbean including Jamaica and Grand Cayman. The use of cloves gives it a distinctive flavor than most other spicy seasoning and it’s most commonly found on chicken and pork.

After getting some recommendations from hotel employees and checking local guide books we made our way to Rankins Jerk on Shamrock Rd. on the border of Bodden Town and Lower Valley. No big menu at this walk up restaurant just a few daily specials and couple of staples that include Jerk chicken($8), Jerk pork ($10) both w/ red beans and rice and small salad which were very tasty as was the Mahi Mahi filet and the chicken soup. We knew it would be good as we walked in to the minimal looking dining room to await our food, which was packed with locals eating lunch. So quiet you could hear a pin drop. It was also one of the few places I saw goat on the menu but decided to pass.

If you’re craving kangaroo or crocodile Make your way to the Gun Bay area of the Eastern Districts to Tukka www.tukka.ky where Chef Ron who hails from the Queensland area of Australia will introduce you to Australian food with a Caribbean flare at his beach side restaurant. With an extensive menu we were there for his Walkabout Wednesday tasting menu which included 3 courses for $40 C.I plus gratuity. Crocodile and Conch Fritter, Breaded Brie and a Lobster & Shrimp Spring Rolls were the 1st course followed by a choice of pan seared Barramundi, Grilled Mahi Mahi and Prawn Skewer, Mixed Grill Brochette consisting of lobster, shrimp, chicken and lamb cutlet or Angus beef filet and Kangaroo sausage. All the food presented tasted great and the presentation was the best we’d seen on the island. The Date & Walnut pudding w/ Butterscotch sauce was my choice for dessert delicious and had me wanting to lick my bowl. This was by far the fanciest restaurant of our visit.

Walkabout Wednesday appetizer sampler at Tukka
Tuuka’s Date & Walnut Pudding with ice cream and Butterscotch sauce.

If you make it to the North Side be sure to visit Over the Edge Restaurant www.over-theedge.com over looking Old Man Bay. With a variety of sandwiches, salads and main courses served in a nautical setting this was the restaurant we kept saying we had to get to and finally did for our next to last lunch. With a nice variety of fish that included Snapper, Wahoo, Mahi Mahi, Codfish and Lobster just to name I few. I went with the Fish & Fries (fish n chips). This was not your battered and fried fish that I was expecting but a seasoned and breaded then pan-fried filets which was a pleasant surprise. It was also the only place I noticed turtle steaks on the menu for those that crave it. Also be sure to ask for the jar of pickled peppers if you want to add a spicy kick to your meal.

If you find yourself hungry in George Town or along Seven Mile Beach and want to avoid the touristy places you can watch the waves rolling in at The Royal Palms Beach Club www.royalpalmscayman.com Part beach club, part patio restaurant this was slightly more mainstream with burgers, pizzas, salads and sandwiches. I went with the Mahi Mahi sandwich ($10.50 C.I.) with the Jerk mayo which was very good.

We also ate a couple of good meals where we stayed at the Morritt’s Grand Resort on the northeast corner of the island at Colliers Point. At David’s Restaurant the seafood risotto and coconut shrimp salad were winners.

Other good choices we visited was the Wreck Bar and Grill at Rum Point www.rumpointclub.com for eating at picnic tables and under the palm trees after a visit to Sting Ray City. On one visit I went with the Traditional Style Jerk Pork ($11 C.I.) which was a generous portion
of pork along with red beans and rice, corn on the cob and coleslaw. For my final meal of our trip we returned I had the Jerk Chicken Wrap off the special board which was very flavorful. Definitely the most kicked back place of our visit with its hammocks and clear blue water to stare into.

A few other places were recommended to us that we could not get to were Chester’s Fish Fry in Bodden Town, South Coast Bar & Grill on the water by Frank Sound and Vivine’s Kitchen in Gun Bay that looked like someones home and identified by a sign hanging on a street side mailbox. All of these were in the Eastern Districts part of the island.

The Cayman Islands have their own currency (C.I.), some places quote both C.I. & U.S. dollar prices & U.S. prices are 20% higher due to the exchange rate and any change given from U.S. dollars is given in C.I.

So whatever your reason for visiting Grand Cayman Island be rest assured you won’t go hungry and if you take these recommendations and others from the locals you should be leaving very satisfied and a few pounds heavier.

Chompie’s CELEBRATES NATIONAL SANDWICH DAY WITH DOUBLE REWARDS POINTS

National Sandwich Day is Saturday, November 3rd and Chompie’s, Arizona’s New York Deli is celebrating by offering double Chompie’s Rewards Points on that day.

Try their most famous sandwich, the Jewish Sliders as featured on the Travel Channel’s popular show Man v. Food. Or try another favorite such as our Colossal Rueben or one of our Famous Mile High Sandwiches like the Hot Pastrami or Roasted Turkey Breast.

As a Chompie’s Rewards member, every visit to Chompie’s earns points for the dollars spent. For every 75 points you accumulate, you’ll get a $5 off your next visit. For a limited time, get 50 FREE bonus points just for signing up! There’s no pesky plastic card. Your phone number is your account number.

Joining Chompie’s Rewards is free and easy. Text “Join” to (480) 420-6088 or join online at http://www.chompies.com/rewards.php.

FLEMING’S PRIME STEAKHOUSE & WINE BAR INVITES GUESTS TO BE “WINEMAKER FOR A NIGHT”

Fleming’s to Partner with Napa Valley’s Award-Winning
Raymond Vineyards for A Unique Wine Blending Event

Fleming’s Prime Steakhouse & Wine Bar will celebrate the centuries-old art of wine blending with a unique event to be held at all 64 restaurant locations during the month of October. “Winemaker for a Night” will offer Fleming’s guests an opportunity to create their own personally blended wines using premium varietals from Raymond Vineyards, the award-winning winery in Rutherford, Napa Valley.

The event includes wine blending instruction and activities as well as generous food selections from Fleming’s Small Plates and Bar la Carte Menus served throughout the evening. “Winemaker for a Night” will take place on three different dates in Phoenix:

Tuesday, October 16

· Fleming’s North Scottsdale (DC Ranch) / 20753 N. Pima Rd., 480-538-8000

Friday, October 19

· Fleming’s Scottsdale / 6333 N. Scottsdale Rd., 480-596-8265
· Fleming’s Chandler / 905 N. 54th St., 480-940-1900

Friday, October 26

· Fleming’s Peoria / 9712 W. Northern Ave., 623-772-9463

Reservations are available by phone only. The dinner is priced at $65 per guest (plus tax and gratuity).

“Winemaker for a Night” will be a relaxed and entertaining event with no special wine knowledge required and a lively program of activities including:

An exclusive video introduction to blending from Jean-Charles Boisset, Proprietor of Boisset Family Estates, the dynamic wine world visionary behind the transformation of Raymond Vineyards, and Stephanie Putnam, Raymond’s Winemaker.

A rare tasting of barrel samples of three single varietals by Raymond Vineyards: Sonoma County Cabernet Sauvignon 2011, California Cabernet Sauvignon 2011 and Napa Valley Merlot 2011.

A hands-on blending session using Raymond Vineyards varietals, with personal coaching from the Wine Manager at each Fleming’s location.

Wine blends have never been more popular and for good reason – it allows wine makers to create layers of flavors and aromas that make the sum greater than its parts. “Blending is the most important and creative action that any winemaker engages in, and for me it’s the most exciting part of the winemaking process,” said Maeve Pesquera, Fleming’s Director of Wine. “Our “Winemaker for a Night” event will allow our guests to experience first hand the choices and outcomes that a winemaker encounters when blending a wine from different grape varietals and vineyard sources.”