Beef filet, mushroom risotto and Merlot all exhibit a smooth, melt-in-your-mouth quality and harmonize well together
Shrimp Scampi Skewers and Paco & Lola Albariño
Albariño’s crisp minerality echoes the fresh ocean flavors of the shrimp, and the green apple and floral notes of the wine are a wonderful complement to the spicy chimichurri sauce
Petite Lamb Chops and Cline Cashmere Red Blend
Oak-aged red wines almost always pair well with grilled meats, and the lamb has flavor compounds that pair particularly well with the chocolate notes and hints of black pepper in this Syrah-Grenache-Mouvèdre blend
Seared Ahi Tuna and A to Z Wineworks Pinot Noir
The bit of spice in this perfectly smooth Pinot Noir soothes the piquant notes of the mustard sauce served with the tuna dish
New Bedford Scallops and Cakebread Sauvignon Blanc
The fruity minerality of this refreshing Sauvignon Blanc accentuates the buttery richness of the scallops, and its citrus qualities echo the dish’s Meyer lemon-honey glaze
Filet Mignon Skewers and B.R. Cohn Silver Cabernet
Powerful foods need a powerful wine, and the full, rich flavors of this Sonoma Cabernet pair well with the robust flavors of seared beef, creamy gorgonzola and smoky bacon
Lobster Tempura and Silverado Chardonnay
The richness and sweetness of the lobster echo the rich flavors of crème brûlée and citrus found in this medium-bodied Chardonnay
“Guests could pick a pairing with a blindfold on and still would not go wrong with the seven wine selections on our Small Plates, Big Pours menu,” says Russell Skall, Fleming’s Executive Chef. “Larger groups can experiment by ordering several of the Small Plates to see who comes up with the favorite pairing of the evening,” he adds.
There are four Fleming’s in Phoenix at Scottsdale at Lincoln Road, North Scottsdale at DC Ranch, Peoria and Chandler. For more information or to find your nearest Fleming’s location, please visit www.FlemingsSteakhouse.com. Follow Maeve Pesquera and Chef Russell Skall on Twitter @WineMaeven and @RussellOnSteak.
Tucked up in the desert amongst golf courses and the growth of north Scottsdale is the 431 room Zona Hotel and Suites. To coincide with a renovation that started in the summer of 2011, they also have re-branded the restaurant that is on property calling it, Graze Desert Grille. Emphasizing the cuisine of the Southwest, Executive Chef Kevin Myers uses the ingredients sourced from local farmers and suppliers and using all natural ingredients. Food and Beverage director Brian Blanke will compliment the food by featuring Arizona wines, spirits and beers along with other selections. I recently had the opportunity to taste several items from the new menu to debut April 5th, 2012.
The evening started with select cocktails of our choice including Flagstaff’s High Spirits Distillery gin for Martinis.
If your a fan of corned beef hash you won’t be disappointed by the Corned Beef & Green Chile Hash that comes topped with an Sunny Side Up egg. tasty and with a hint of spice this is a good way to start your day.
I enjoyed the Duck & Brie Quesadilla that includes duck confit, caramelized apples and Brie cheese and drizzled with Balsamic vinegar. A nice combination of sweet, creamy and savory make this a unique take on the classic appetizer.
Locally grown vegetables are the stars of 2 of the salads I tasted, The Rocket Salad uses Arugula that is tossed with dried apricot, aged Manchego cheese, pistachios and oregano dressing. The Beet Salad is complimented with Purple Haze goat cheese, baby lettuce and a hazelnut vinaigrette. Both salads are flavorful and make for a great light lunch or as a start to your dinner.
Pressed Pulled Pork Sandwich uses in house seasoned and smoked pork that comes served on a locally baked Ciabatta rolled and is topped with Arugula, sweet and sour onions and a Guajillo pepper aioli. This was one of my favorites of the evening and comes served with thick cut, crispy French fries.
Two of the entrees were tasted on this evening and I recommend both of them. If you’re in the mood for fish the pan seared Grouper should serve you well. The white, flaky fish is served over a bed of spaghetti squash, it is drizzled with smoked tomato butter and comes with braised greens that offer a nice contrast to the other ingredients. If red meat is part of your plan the Whiskey Braised Shortribs is not to be missed. Placed atop a pile of white cheddar and chive mashed potatoes, it comes with spinach from local farmers markets, an oven roasted tomato and its own juices pour over it. Tender and flavorful the meat is very good.
All courses were paired with the wines from Arizona Stronghold Vineyards with the exception of the pork sandwich which was paired with Lake Havasu City’s Mudshark Brewery’s Scorpion Amber Ale. The wines all tasted very good and were paired well with the food. National Sales Manager Paula Woosley joined us to talk about the wines and the success Arizona Stronghold and the Arizona wine industry is enjoying.
7677 East Princess Boulevard
Scottsdale, Arizona 85255
Fleming’s Prime Steakhouse & Wine Bar is hosting two Silver Oak Wine Dinners with special guest, artist Thomas Arvid. The first dinner will take place on Wednesday February 22 at the Scottsdale Road and Lincoln location; the second dinner will be held on Thursday, February 23 at the North Scottsdale/DC Ranch location. Both dinners will begin at 6:30pm. Arvid will unveil three new paintings at the dinner, which features wines from Silver Oak Vineyards. His work will be available for purchase and guests may also bring their other Arvid pieces to be signed by the artist that evening. Brooke Michaels, the regional Silver Oak representative will also will be at the event to speak about the wines.
The meal will begin with Mini Ceviche Tostadas with Avocado, Citrus and Fennel paired with Twomey Sauvignon Blanc, Napa Valley, 2010. The second course features Two Lamb Chop Lollipops with Creamy Goat Cheese Polenta and Oven Roasted Tomatoes in a Red Wine Demi-Glace accompanied by Twomey Pinot Noir, Santa Barbara, 2008. The main course will be a delicious Prosciutto Wrapped Filet Mignon with Truffled Bordelaise Sauce and Roasted Red Pepper Mashed Potatoes. This is perfectly paired with Silver Oak Cabernet, Napa Valley, 2006 and Silver Oak Cabernet, Alexander Valley, 2007. The meal finishes on a sweet note with a decadent Chocolate Mousse Cake.
The Silver Oak Wine Dinner with Thomas Arvid is $125 per person, excluding tax and gratuity. Reservations are required and may be made by calling the Scottsdale/Lincoln location at 480.596.8265 or the North Scottsdale/DC Ranch location at 480.538.8000.
Scottsdale, AZ (September 26, 2011) – The small but almighty cupcakes unite once again on Sunday, October 30, 2011, for the second annual Cupcake Love-In at the Hotel Valley Ho as local bakers and restaurants join together to support Central Arizona Shelter Services (CASS). The “Love-In” is growing. After 2010’s successfully sold out inaugural event, this year is slated to feature upwards of 40 or more participating bakers, a few hundred more attendees and the addition of a special VIP hour before the main event. Most importantly, this year’s larger numbers translate to more dollars for CASS with 100% of all ticket sales along with all raffle ticket sales donated directly to the charity. For over 25 years as the largest provider of shelter and supportive services for homeless individuals in Arizona, CASS provides shelter to more than 1,000 people each night including many veterans and families.
This year’s Cupcake Love-In is bringing back the popular Kids Corner decorating station, the infamous cupcake eating contest for the young-at-heart grown ups, a host of raffle prizes, photo booth and the cupcake competition judged by a panel of celebrity bloggers and beloved local foodies. Giving the day that extra cherry on top are returning emcees, ABC 15’s Andi Barness and Thomas Smith (aka: The Culinary Comedian). A few new components to this year’s Love-In are the special VIP hour taking place just before the main event and a Kids Costume Contest in celebration of Halloween weekend.
The event will take place from 11am – 2pm on Sunday, October 30 with the VIP hour from 10am – 11am. Tickets to the Cupcake Love-In are $20 for adults, $50 for VIP entry and $5 for children ages 10 and under. Tickets are available online only at Cupcakelovein.stayclassy.org. For more information about the event, visit CupcakeLoveIn.com and to learn more about Central Arizona Shelter Services please visit cassaz.org.
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
Chef Leonard Jay’s dream of opening a British style Gastropub is coming to life in real life and on reality television. In an old house, office and sandwich shop Chef Jay’s team has transformed it into a large full service pub that will serve 3 meals a day and stay open very late after everybody else closes. Chef Jay is a 2 time winner of Food Network Challenges and has built his reputation with several restaurants and concepts in the Phoenix and Denver area. After searching valley wide for several years, Chef knew this old town Scottsdale location was perfect when he saw it and told the realtor to “take your sign down, let’s work out a deal”. British pub favorites of Bangers and Mash along with pizza from a dining room oven, will be available along with many other yet unpublished menu items. A billiard room, a hanging herb garden patio and other rooms will be available for small to medium size private parties and a large patio will be ready just in time for our bragging weather. In an effort to keep cost down and leave a smaller foot print, Chef Jay is using some scrap wood for wall panels and scraps of the scraps for other design purposes. Part of Chefs plan is to be sustainable and not let anything go unused when possible. Much of the furniture consisting of sofa, armchairs and coffee tables will be available on the restaurants website.
Mixologist Travis Nass is running the beverage program and will be building a value oriented, worldly wine list along with a drinks list he’s built in the years he’s been in the Scottsdale area restaurant and bar industry.
If opening a restaurant is not hard enough, how about having it all filmed for a reality show to present to networks about opening a restaurant with a 30 day countdown. The team has set Sept. 29th as the 30th day and is preparing a soft opening that day, with a grand opening planned for mid October. Located across from Southbridge, Private Rack is located at 7119 E. 6th Ave. in Scottsdale 85251. www.privaterackscottsdale.com