Central Phoenix’s Taco Guild restaurant takes the new year pretty seriously as they’ve introduced new cocktails and food. The new cocktails were crafted by new mixologist Kyla Dahl who comes to Taco Guild after spending the last few years crafting cocktails at Scottsdale’s Liberty Station Smokehouse. It was there she learned to make creative cocktails and make a name for herself in the Phoenix cocktail community.
Dahl has shaken things up with 7 new cocktails that pair well with Taco Guild’s Mexican food. All the new cocktails are priced at $12 each. Most of the new drinks use tequila or mezcal with a few of the drinks listed below.
Locally owned Farm & Craft introduced eight new dishes for those looking for a healthy holiday season. The new dishes can be found throughout the menu from starters to entrees.
Because what you put in your body is important the whole menu now includes 100% grass-fed beef. The health focused restaurant also added 25% more organic products and 4 more vegetarian dishes that can be made vegan.
The new menu now lists all Farm & Craft’s local and responsibly sourced vendors. The new dishes are available at the Scottsdale restaurant and will soon be introduced at the Phoenix restaurant.
New menu of healthy dishes
The 8 new dishes are listed here.
Cashew Chicken Salad: shaved chicken breast, togarashi maple cashews, romaine, red pepper, fresh spiral zucchini, with a sesame lime vinaigrette
Super Green Salad: spinach, zucchini, edamame, snap peas, green apple and cucumber in an organic tandoori cider vinaigrette and finished with toasted pumpkin seeds
Burrata & Grilled Vegetables: grilled seasonal vegetables with garlic bread and fresh burrata finished with tomato basil vinaigrette. Great for sharing!
Vegan Banh Mi: house made pineapple BBQ tofu, pickled cucumber, shredded romaine, jalapeno and a chili Dijon dressing on toasted ciabatta. Also available with BBQ chicken.
Probiotic Bowl: warm garbanzos with olive and tomato, quinoa tabbouleh, red beet power kraut, shaved pickled cucumber, romaine hearts and cucumber herb yogurt sauce
Chicken Fried Rice: organic farro, shaved chicken, pineapple, jalapeño, egg and toasted cashews, mixed with fresh veggies and a tamari glaze
Roasted Half Chicken: half of a roasted chicken served with seasonal vegetables & lemon herb chicken jus
Build-Your-Own Veggie Tacos: seasonal vegetables, smashed avocado, pico de gallo & tomatillo salsa served with three warm corn tortillas. Can add shaved chicken or shaved steak.
In addition to the new dishes there have been changes to existing dishes.
The nachos made with quinoa flax chips are now vegetarian and can be prepared vegan.
There is no more turkey being served to help reduce sodium heavy dishes.
The popular Farro Mac & Cheese is back!
Gluten free pasta made from corn and rice is now available.
Soon a new kids breakfast menu will be introduced along with a new seasonal menu with seasonal ingredients.
Scottsdale’s The House Brasserie changed ownership recently with the new owners looking to continue serving great food and service. Opened in 2012 by chef Matt Carter, Brian Raab and Terri Ellisnor it became one of old town favorite restaurants. It got its name because it’s housed in the second oldest house in Scottsdale.
New owner Joseph Ieraci, an ASU graduate, has the restaurant industry in his blood as a 2nd generation restaurateur. Ieraci returned to the valley from his native southern California in search of a restaurant but not just any restaurant. “My wife, Julie, and I absolutely fell in love with The House Brasserie because we could tell it had been hand-built and run with a lot of love.” Ieraci was attracted to the unique location of the house which is surrounded by patios, tall trees and a cozy inside dining room.
Head Chef Brandon Jedd stays with Ieraci continuing to serve global inspired dishes using gourmet ingredients and French cooking techniques. Jedd has been overseeing kitchen operations at The House for several years after starting as a line cook.
“As hard as it was for us to say goodbye to The House, we’re so excited it’s in great hands with Joseph Ieraci and chef Brandon Jedd,” says Brian Raab. “With the success of The Mission in Downtown Scottsdale as well as at Kirkland Commons, plus Fat Ox, it just made sense to have a single owner-operator who can give this amazing restaurant the attention it deserves.”
Ieraci will bring back the seasonal weekend brunch but for now is serving dinner Tuesday – Sunday from 5-10 p.m.
The House Brasserie is at 6936 E. Main St. Scottsdale 85251. For more information visit their website.
There’s a lot of BBQ joints in and around Phoenix with more on the way. It’s one of my favorite foods so it’s always good to see what’s what and who’s who in the BBQ world. More times than not the people are just as good as the food they serve, this is one pit masters journey into the world of BBQ and smoked meats.
I visited Naked BBQ to taste the meats and get the lowdown from Oren Hartman at his Scottsdale location. His affordable smoked meats and friendly service & atmosphere have Oren thinking about expanding his “Eat Naked” philosophy. Not one for the competition circuit he prefers to spend his time at the restaurants or any number of catering events he does with his staff and customers.
He has many friends in the BBQ community in Arizona and from his travels and many come through for a taste.
Growing up in New York there wasn’t much BBQ but college in Madison WI. and living in Chicago helped open his eyes to smoked meats.
Corporate America had Oren travel the country most weeks and not a fan of steakhouse dinners he would visit BBQ pits in the south and mid-west. When a buyout of the company allowed Oren to retire early he knew BBQ was his next career.
After much research and development Oren opened Naked BBQ 4 years ago at Bell Rd. & 23rd Ave. in north Phoenix and a Scottsdale location last year.
Naked BBQ is named as one of the 100 restaurants by Arizona Republic food editor Dominic Armato in his recent article “The Ultimate Guide to Phoenix Restaurants”.
The meats at Naked BBQ
The aromas of the oak and pecan wood capture you right when you walk in the door as you make your way up to the counter and menu board. No surprises here brisket, pulled pork, ribs, sausage, smoked chicken and few sides are all you need. Smoked in a meat carousel for up to 16 hours meats are usually pulled sooner if they tasted the way they should.
Naked is the way your meats arrive with 4 sauces available if you choose to. My first tray arrives with strips of brisket that are moist and have a thin layer of fat and are well smoked. My St. Louis style pork ribs tender and cling to the bone just my bite to help fall off. A side of warm mixed beans have chunks of meat scraps and a tinge of heat. Not a big fan of potato salad only a bite or two and I’ll save the calories for the meats.
Tray two brought 2 kinds of smoked sausage, pulled pork, mac n cheese and creamy & Carolina style cole slaws. The pile of pulled pork was juicy and flavorful.
Sausage is low on my BBQ priority list so it was good to taste the sausage situation. A lingering spiced sausage and a herbed savory link set the bar for me as I’ll have to start to save room for the links. All three sides were emptied as who can’t resist mac & cheese and I’m always craving a good home cole slaw(s).
Friday and Saturday night specials Oren smokes up Prime Rib then Brontosaurus (beef) ribs respectively.
Sauce it up
If you prefer to dress you meats with sauce there are 4 styles to choose from. Sweet, spicy, a North Carolina vinegar and a rarely seen South Carolina mustard sauce will give you a look at regionally diverse sauces.
If you want more heat ask for the hot pepper paste to stir into your sauces. If you dare taste the paste naked with the meat. A few local beers are on tap to help tamper down the heat.
Scouting for other locations to open Naked BBQ, collaborations with other pitmasters & friends and playing around with a retail line of sauces and rubs Oren’s second career tastes better than his first.
Starting today all 3 Thirsty Lion Gastropubs around Phoenix will start offering brunch items on the menu. From 10:00 a.m – 2 p.m. guests can choose from 15 scratch made entrees that would satisfy any appetite.
In addition four new Bloody Mary’s have been added to the menu including Classic, Sriracha, Wasabi and Bacon. Four new Mimosa’s have also been added including Classic, Passion fruit, Blood Orange and Raspberry.
A few of the new brunch menu highlights include….
Spicy Chicken & Waffles– Marinated in jalapeño buttermilk batter, crispy-fried with Belgian waffle, maple pepper bacon and maple syrup. 13.95
Whiskey French Toast – Dipped in cinnamon, whiskey & Irish cream egg batter, coated with crunchy flakes and grilled with whipped cream and whiskey syrup. 11.95 Maple syrup available for those under 21.
Adobo Pork Benedict– Jalapeño cornbread, red chili pork, guajillo sauce, poached eggs and chipotle hollandaise with roasted Yukon potatoes. 12.95
The three Valley locations are 2000 E. Rio Salado Parkway, Suite 1041 in Tempe, 7014 E. Camelback Road, Suite 1423 in Scottsdale and 2212 E. Williams Field Road in Gilbert. To see the full brunch menu go to http://www.thirstyliongastropub.com/
This is the second part of my journey on the island of Kauai where I did a couple of adventures. This post is about two adventures on the waters in and around the island.
Inland waters of Wailua river
I woke up early in Kapp’a as I had a 8 a.m. call to go kayaking up the Wailua River then hike to the secret falls. My day started at Java Kai for coffee, a breakfast burrito and catching up on the internet. I heard about Java Kai on a Youtube video and it sounded worth my visit. A good crowd followed me in at 6 a.m. as it was one of the earlier places to open around town.
I made my way to Ali’i Kayaks just of Kuhio Highway near where the Wailua River meets the Pacific. I met up with our local guides Kai & Blake and the other 11 kayakers going up river. After a brief kayaking lesson we headed up river two to a kayak avoiding a speed boat with a wakeboarder in tow and other kayak groups. As we made our way up the river Kai & Blake pointed out interesting bits of information of the area and history.
We learned that as we passed several spots on the river many Hollywood films were made there including Outbreak and the opening scene of Raiders of the Lost Ark where Indy is running to the plane being chased by natives. Cool to learn about on of my favorite movies.
As we made our way up river over a mile we found our landing spot to pull off and start our hike to Uluwahi Falls (Secret Falls) which is only accessible by foot. We learned about native birds, flowers and plants along the way as we walked through a sometimes muddy trail. Crossing creeks as we passed other hikers making their way to and from the trail that was about 1.5 miles from our kayaks. Shortly before we reached the falls we came across a smaller waterfall called King Eoutu’s Bathtub, the king who kept Kauai’s independence from King Kamehameha’s Hawaii.
Arriving at the falls we spent about 45 minutes cooling of in the watering hole and taking pictures. We made our way back down the trail to our kayaks where we casually made our way down river to our meeting point. After loading up the kayaks on trailers we made our way across the river to the office where we met and went our separate ways. The $65 cost seemed pretty reasonable for our 5 hour adventure.
Off to Port Allen
After I left Ali’i Kayaks feeling sore in the upper body I drove about 45 minutes to the southside of the island to Port Allen where I was getting ready for my next days adventure. Not much going on in Port Allen I drove a few miles back to Po’ipu which is a resort community with condos and hotels.
I found the famous Puka Dog for dinner, a sausage in fully enclosed bun with a variety of fruit salsa and hot sauces injected for a spicy sweet flavor. After dinner and checking out Po’ipu I went back to Port Allen for the night but not before stopping in for a couple of local beers at Kauai Island Brewery and Grill.
Kauai Island was filled with local fishermen and those that work on the nearby Army base and is considered the World’s Westernmost Brewery. A couple of beers and chatting with locals and catching up on the day’s college football games I called it a night for my early wake up for my next day’s adventure.
Heading to the Napali Coast
6:00 a.m came pretty quickly and loud with the rooster waking up the town as we met at Holo Holo Charters at 6:30 for our day trip. After meeting Captain Drew and his crew we launched for a 7 hour trip out across the channel towards the Forbidden Island of Niihau and snorkeling off nearby Lehua Crater. Snorkeling in beautiful blue waters with fish and a lone seal made the snorkeling cool to see. Not cool was the choppy surf making it a little challenging. After an hour of snorkeling we pulled up anchor and circled the crater to see the full view of the now bird sanctuary.
The choppy waters made for an exciting and wet return across the channel as we head toward the 16 mile Napli Coast. If there is a roller coaster on water this would be it. Hold on everybody! The 4 person crew was good at keeping us informed on the trip pointing out local birds, fish and the occasional dolphins.
We made it to the Napali Coast after an hour which is full of steep cliffs up 4,000 feet high. The lush green comes from all the rain this side of the island gets. Isolated beaches and caves are seen and many are only accessible from the water. Certain areas can be hiked to from Waimea Canyon.
We got a close up look cruising our catamaran close enough you could touch the rocks and get wet from a small waterfall dropping to the sea. A long day but well worth seeing the beauty of the sea and rugged coastline.
We sped back to port in calmer waters after an amazing adventure at sea and said our good byes. I look forward to seeing the rugged mountains from my visit to Waimea Canyon in coming days. Stay tuned.
***Breakfast, lunch, beer and wine(beer & wine after snorkeling) were provided and all snorkel equipment was supplied for the trip.***
I made my way for my first visit to the Hawaiian islands and chose The Garden Island of Kauai. Follow my escapades as I hope to include more travel posts to Pulling Corks and Forks.
Kauai Day 1
I tend to travel solo and on a budget so I found a great direct flight from Phoenix to Lihue for under $500. Lihue is a quiet town that’s used like the other towns on Kauai as people pass through to get around the island. The island isn’t very big so you can drive it in a couple of hours.
Landed about 3 p.m. island time and was starving after an 6 plus hour flight so I made my way to Kauai Beer Company for fish tacos and a cold Lihue Lager. Good food and the place was filed with locals for a lazy Thursday afternoon. After a quick bite I had time to kill before I could check in to my hotel so I went exploring in rented car. Just a couple of miles from town is Kilua Falls and spectacular view from above. A selfie and few other pictures and I continued to drive to get the lay of the land so my next day would be easier.
I decided to chill out at my hotel after exploring as I was still 3 hours ahead and getting sleepy. Not very fancy places to stay nearby so I wound up at a budget friendly hotel my first night. No bells and whistles, decent wi-fi and coffee in the morning. Good night and I’ll see you tomorrow.
Kauai Day 2
Still on Arizona time I woke up before the roosters who by the way rule the island, they’re in neighborhoods, beaches and on the mountain roads. No need to set the alarm as you’ll start to hear them about 4 a.m.
Walked Lihue waiting for a place to open for breakfast at 6:30, made it to Roland’s Mix Plate for Da Big Loco. Moco Loco is local breakfast bowl of beef patty with eggs your way and gravy over rice. Roland’s serves with crispy pork belly on top. Much needed fuel for the day exploring the island with left over rice and mushroom gravy.
I left the hotel about 7:45 and made my way up towards Oloekao Falls and up the mountain road through neighborhoods to see what was a top the mountain. I pulled into the Scared Forest home to Rudraksha trees a.ka. Blue Marble Tree and shrine of Ganesha. Holy in the Hindu world. Continued my way up the mountain til the roads got a bit rough for my rental car.
Down at the bottom of the mountain I made plans to go kayaking and hiking the next day before I proceeded up the Kuhio Highway through the small towns including Kappa’a where I post this adventure. Stopping along the way to check out the surf I take pictures before I get to Kiluea National Monument and the lighthouse and continued past Jurassic Kahili Ranch where several scenes in Jurassic Park were filmed. Open fields, trees and mountains, if you’ve seen the films you should recognize the area.
I continued up the windy road through the hills pulling off at several Scenic Lookouts to view and photograph the mountains and the sea.
The road ends in Hanalei a small village situated between mountains and the Hanalei Bay. I had lunch at L & L BBQ, a Hawaiian chain serving good Hawaiian BBQ. Plenty of food trucks and other food offerings are available on the strip of less than a mile long. After lunch I went to JoJo’s Shaved Ice as shaved ice is big in Hawaii and I was told about JoJo’s from a friend in Phoenix. Hanalei is slightly touristy but nothing compared to the bigger islands and worth the drive and a visit.
I was told of the Okolehao hiking trail(about 1.5 miles) outside of town by a couple of locals and I went to check it out as it would lead up the mountain with a beautiful views. After hiking a 100 or so yards I realized with a muddy trail and no water I wasn’t ready so I put the hike on hold til I came back prepared. The highway used to continued on to Ha’ena until earlier this year for about 6 miles but is now closed from landslides and flooding in April.
I took a leisurely ride back the way I came and pulled off a Kapa’a and hung out for the night. This is where you’ll find most of the activity on the island along with neighboring Wailua. Hotel, resorts, beaches, shopping and restaurants in this 3 mile stretch that hugs the beach at times. I visited some of the resorts to check them out and most were filled with families vacationing. Kapa’a and Wailua also has a good mix of local transplants and natives here for the surf and laid back lifestyle.
So as you can see a busy first couple of days getting my way about the island. Days ahead will have activities I’ve scheduled so check back to see if I survived them. Follow me on Instagram @SandyWass for up to date food finds and scenery from each day.
Arizona’s largest Arizona wine only event grows even larger this year as the Arizona Wine Growers Association’s Grand Wine Festival spills on to 6th Street from the Heritage Square festival. This, the 9th year of showcasing Arizona wines takes place on Saturday & Sunday January 27th and 28th and grows by 15,000 square feet when 6th Street is closed off this year.
Arizona wines poured
Over 30 Arizona wineries will travel to downtown Phoenix from Elgin, Sonoita and the southern part of our state along with wineries up I-17 in Jerome, Page Springs and the Verde Valley. Dos Cabezas, LDV Winery and Burning Tree Cellars are just a few of the wineries pouring their wines at the 2 day festival while.
Winners of the AZ Central Arizona Wine Competition will be announced at the Grand Wine Gala on Friday evening which is already sold out.
In addition to tasting wine at the festival, attendees will have live music to enjoy as well as food trucks and other local vendors to visit with.
“We already have a record number of both wineries in attendance and wines being poured at this year’s festival, but now having the extra space will allow for record-breaking attendance numbers as well,” said Brian Predmore, president of the Arizona Wine Growers Association.
The festival will start both days at 11 a.m. and run until 7 p.m. on Saturday and until 5 p.m. on Sunday. Tickets are $15 for 6 tasting samples or $20 for 10 samples can be purchased at their website.
The Roastery of Cave Creek (ROC2) has roasted a lot of coffee for Arizona restaurants, resorts and their customers in there 20 years of business. Celebrating their 20th anniversary in late 2017 owners David & Alison Anderson entered 2018 expanding the roastery by 40% of their estate grown and organic coffee.
As Arizona’s premier coffee roaster that supplies local restaurants Rancho Pinot Grill, Tarbell’s, Richardson’s and Lon’s at The Hermosa Inn with their one of their 20 proprietary blends David reflects on the last 20 years.
“It’s a milestone to be at 20 years and among the leading Arizona coffee producers,” said Anderson. “We’re honored to be working with some of the best chefs and establishments in the ever-expanding Arizona culinary scene, and we have some exciting plans ahead as we continue to grow.”
The Anderson’s are all in with their well-rounded business that also consults with cafes & restaurants to help with their coffee programs, menu design and more.
In November Roastery of Cave Creek acquired one of only 5 Kirsch & Mauser 25-kilo UG Retro coffer roaster in the country. The German-made roaster will allow them to roast up to 40% more coffee as they expand their footprint around Arizona.
When David and his staff aren’t in Cave Creek roasting there coffee or getting it to their customers their traveling to countries around the world to source their beans with direct relationships with plantation owners.
“I take great pride in the product we’re putting out there,” said Anderson. “My trips to origin over the last 10+ years inspired me to send my entire staff to see first-hand the people, processes and procedures to take coffee from seed to cup. It gives our team a greater level of appreciation for coffee and a real passion for their work.”
“The Box” at the Roastery of Cave Creek
With only Whole Foods selling their beans to the public, ROC2 keeps a steel cabinet outside the roastery stocked with bags of coffee beans where people can stop by “The Box”, pick up a bag and leave money in the slot on the honor system. Staring at you from above the “The Box” is a “Karma” sign if you’re thinking of pulling a fast one.
Locals love it and people travel from all over the valley up to Cave Creek to get their beans and bring out of towners by.
Housed in a former Arby’s restaurant just east of downtown Scottsdale J’s Kaiyo Sushi and Bar opened without fanfare as most restaurants do nowadays especially when you consider who’s creating the menu and making sure it’s executed the way it should be.
J’s Kaiyo owner Peji Malihi brought in chef Jason McGrath and sushi chef Todd Register to serve not only sushi but sharable dishes with a Mediterranean and Eastern influenced dishes. Think Moroccan spiced lamb and crab stuffed and fire charred avocado rolled in exotic Asian spices and seeds.
J’s Kaiyo Sushi
All three are committed to the freshest ingredients including seafood for the sushi bar. So much so that the sushi bar is closed on Sunday’s because they can’t get their daily delivery of fresh seafood. Chef Register knows his sushi too as he comes to J’s Kaiyo from Roka Akor and RA Sushi and plans to use all fresh fish daily to maximize freshness and flavor.
“The focus is always on keeping the dishes fresh, clean, and simple,” McGrath says. “The only thing you’ll find in our freezers is our mochi ice cream.” As Malihi likes to say, “the roll speaks for itself,” there is no need for heavy sauces, creams, or batters to give their sushi mouthwatering flavor. “It’s all about sharing creative, quality food with the community,” McGrath says.
Family friendly and Izakaya
J’s Kaiyo is a family friendly restaurant named after Malihi’s son and McGraths nephew Jayden that includes a kid’s menu. McGrath practically grew up in the kitchen as his father Robert is an award-winning chef known for his work at The Roaring Fork and other local establishments and food festivals.
Adults will love the Japanese sake menu at J’s Kaiyo along with a full complement of craft cocktails, wines and beers. Communal drinking and sharing of sake known as “Izakaya” in Japan is encouraged as sake has a unique flavor profiles.
J’s Kaiyo Sushi and Bar is open Monday Friday for lunch & dinner starting at 11:30 a.m. and Saturday’s for dinner.
The restaurant is at 4412 N. Miller Rd.Scottsdale 85251 480-427-2526. For more info visit their website.