FIRST ARIZONA LOCATION OF CAN’T STOP SMOKIN’ BAR-B-Q SCHEDULED TO OPEN IN CHANDLER MAY 3! Restaurant to introduce healthy dining options, wooden nickel program to benefit community

 
Prior to last week, the focus was on the 5,200-square-foot interior of the new Can’t Stop Smokin’ Bar-B-Q restaurant at 7250 W. Chandler Boulevard in Chandler, which has involved multiple truckloads of logs, all hand cut on site.  According to General Manager Nick Jaquez, this construction represents the casual, mountain feel the restaurant is incorporating, as it is now finalizing the exterior and preparing to introduce the first Arizona location of Can’t Stop Smokin’ to the East Valley May 3. 
“We look forward to introducing Can’t Stop Smokin’ and our Mountain-style barbeque, which has been crafted over the past 15 years,” said Jaquez.  “In addition to offering a new, healthy dining option for the neighborhood, we also provide business delivery and catering.  Those who live or work in the area will appreciate our carry-out options, such as our family-size dinners that include smoked barbeque chicken or a rack of ribs, with side dishes and whole pies or cobblers.”
The focus will be the restaurant’s signature, 20-foot-long hotline counter that will showcase a variety of healthy, high-quality, smoked barbeque meats, including beef, pork, chicken and turkey, all prepared fresh daily with homemade, preservative-free seasonings, and then smoked on-site for between three and 13 hours.  Each is served deli-style with a choice of Classic or Southwest Spicy barbeque sauce.  Also available: a salad bar (offering “power greens”); beef and turkey jerky; numerous side dishes beyond the standard coleslaw, baked beans and corn-on-the-cob; and desserts like homemade, pies, cookies and cobblers.
As it prepares to open, Can’t Stop Smokin’ is posting regular construction updates on its website (www.CantStopSmokin.com), and on Facebook (CantStopSmokinBBQChandler), and is finalizing the hiring of outgoing, energetic people to serve the restaurant, which will seat up to 140 guests.
“In our other restaurants, it is our team members and the service that really sets us apart,” said Conrad Studor, director of franchise development for Can’t Stop Smokin’.  “We also support the communities in which we do business, and are proud to introduce our wooden nickel program, which each month, based on specific customer input, will benefit four local community and charitable organizations.”
In New Mexico, Can’t Stop Smokin’ was recently named “Best BBQ” by Ruidoso News and “Client of the Year” by New Mexico State University in Alamogordo, N.M.  In Chandler, the new restaurant will be open seven days per week, from 10 a.m. to 10 p.m.  For more information or to learn about franchise opportunities call 888-99 SMOKIN (76654) or visit www.CantStopSmokin.com.

MOTHER’S DAY AT PHOENIX CITY GRILLE OFFERS MOUTH-WATERING WEEKEND SPECIALS PLUS SUNDAY BRUNCH, ALL IN A COMFORTABLE SETTING

If you are looking for somewhere unique to have dinner or brunch this Mother’s Day weekend, where the restaurant ambience, entrées and service leave you already wanting to return, then you are looking for Phoenix City Grille! 
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.  
In addition to its regular menu and weekend brunch, Phoenix City Grille this year will offer the following Mother’s Day specials, created by Executive Chef Rory Hewitt.  Each will be offered all weekend long (Friday, Saturday and Sunday) after 4 p.m.:
          Starters:  Prosciutto-Wrapped Shrimp with a Raspberry White Balsamic Glaze, served with a Melon Salad with Cotija Croutons;
          Featured Entrée:  Grilled Beef Tenderloin with a Scallop and Jumbo Sea of Cortez Shrimp, served in a Smoked Tomato-Lobster Bisque with Roasted Fingerling Potatoes;
          Catch of the Day:  Pan-Seared Alaskan Halibut with a Candied Ginger-Champagne Buerre Blanc, Griddled Red Quinoa Cakes and a Shaved Fennel-Strawberry Salad.
            “Mother’s Day is always special at Phoenix City Grille,” says owner Sheldon Knapp.  “My wife, Nina, and I enjoy greeting new and familiar families every year, and recognizing each mother with a carnation.  Our customers appreciate the restaurant’s comfortable ambience and variety of private and semi-private areas to gather, plus our patio makes the day 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.

P.F. CHANG’S PROVIDES TAX DAY RELIEF BY REWARDING ALL CUSTOMERS WITH 15 PERCENT SAVINGS ON APRIL 17

      In celebration of the end of tax season and the extension of Tax Day to April 17, P.F. Chang’s will reward guests nationwide with a 15 percent discount on April 17. The special one-day deal encourages P.F. Chang’s diners across the country to celebrate the end of tax season with extra savings.
     “We recognize the pressure of filing taxes and want to help our guests relax on a stressful day,” said Lane Cardwell, President of the P.F. Chang’s concept. “Our Tax Relief discount is meant to show our appreciation for their business.”
     The Tax Relief promotion includes all guests of P.F. Chang’s China Bistro and applies to every dine in and take-out order. On April 17 only, all food orders will be discounted 15 percent. The discount is not valid with alcoholic beverages or Happy Hour food and beverage items.
*The Tax Relief discount will be applied automatically to all applicable checks. Offer not valid on Large Party take-out or delivery and not valid with any other offers, discounts or gift card purchases.

Truffles in the Arizona desert? Help them become a reality.

   Dutchman’s Holdings, LLC has established Dutchman’s Truffiere to be the first French Perigord (tuber malenosporum) truffle orchard in Arizona. Their planting of at
least 10 acres of host seedlings will begin after land acquisition has
been finalized. With the confirmation of initial soils data, Italian white
summer Alba truffles will also be planted commercially for the first
time in North American soil.“This will allow us to bring a very rare and desirable food item to market, not just locally, but nationwide. Fresh black winter truffles are
very difficult to get here in the US. Fresh white summer truffles from
Italy are impossible to obtain because they spoil too quickly.
Eventually we’ll even produce our own truffle salt for our sister
company, go lb. salt”, stated Liz Eckburg, owner and co-founder of
Dutchman’s Truffiere. “When growing truffles, you need to follow the
vines. So we are finalizing site selection for planting in one of the
three key wine growing regions in Arizona.”
“Dutchman’s Truffiere represents a very unique venture. Not only
because of its notable crop, but also because we are utilizing
Indiegogo to secure the remaining funds necessary to establish and
successfully maintain the truffiere for the first 10 years of operation.

   This is necessary because there can be no expectation of any
saleable crop during the first decade as we work to establish the first
legacy truffle orchard in the Southwest”, stated Aaron Eckburg, cofounder.
“This is the largest crowd funded project to date and every
backer will be acknowledged as a founder of the truffiere. We see the
crowd funding platform as a great way to generate public interest for
the project and to introduce a new and emerging crop into Arizona’s
agriculture program. Most importantly, it will help preserve a unique
crop that is becoming increasingly more rare around the world.”

   Dutchman’s Truffiere is the first and only truffiere for growing French
Perigord truffles in Arizona and the greater desert Southwest. If the
white truffle part of the venture is successful they will be the first
commercial truffiere to cultivate white Alba truffles. As such, they are
pleased to announce the start of this project as a unique addition to
the Arizona agriculture and viticulture communities and economies.
Individuals interested in learning more about Dutchman’s Truffiere can
visit www.dutchmanstruffiere.com. Persons who would like to know
more about the Dutchman’s Truffiere Indiegogo crowd funding project
can visit http://t.co/6gCeXH4

BLUEWATER GRILL TO OFFER EASTER LUNCH AND BRUNCH

This Easter, Bluewater Grill Seafood Restaurant will offer both its regular lunch menu plus an Easter Brunch menu on Sunday featuring a variety of seafood-inspired breakfast favorites created by Executive Chef Andrew Capek. Menu items include the Bluewater Benedict, which features crab cakes served over a toasted English muffin topped with poached eggs and citrus hollandaise sauce; the Bagel and Lox, with smoked lox of Nova Scotia salmon served on a cream cheese bagel with red onion tomato, fried capers and hard-boiled eggs, or the Roasted Oysters with bacon and quail eggs. Additional items include a yogurt and seasonal berry parfait; bay shrimp ceviche, or a build-your-own omelet, plus eggs any style with bacon and sausage. Prices range from $6.50 to $14.95.
In the bar area, the restaurant will offer Mimosas and Champagne by the glass or bottle, as well as its signature Build-Your-Own Blue Ice® Bloody Mary Bar, which gives customers the chance to create their own customized version of the famous all-day cocktail using Blue Ice® vodka and their choice of 25 hot sauces from around the world.
Brunch is offered at Bluewater Grill on Sundays from 10 a.m. to 2 p.m. and advance reservations are recommended.
Bluewater Grill is located at 1720 E. Camelback Road, on the site of the former Fish Market restaurant in central Phoenix. For more information call (602) 277-FISH (3474).

Graze Desert Grille at Zona Hotel and Suites in Scottsdale

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.

Graze Desert Grille
7677 East Princess Boulevard
Scottsdale, Arizona 85255
480.585.1000

http://grazedesertgrille.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.

Fleming’s Prime Steakhouse & Wine Bar Offers Spring Break Celebration: Filet Mignon and North Atlantic Lobster Tail Dinner for $34.95

Fleming’s Prime Steakhouse & Wine Bar is pleased to celebrate Spring Break with a fantastic “break” for its guests: the iconic combination of a tender Filet Mignon and a sweet North Atlantic Lobster Tail, plus a starter course and a side, all for only $34.95* for a limited time.
“Spring break is a time for celebration, when family and friends gather to take a well deserved respite from routine,” said Russell Skall, Fleming’s Executive Chef. “We’re welcoming the warmer weather with a classic favorite that can be paired with one of our seasonal cocktails or the perfect wine from our extensive wine collection.”
Now through April 7 at all Fleming’s locations, guests can start the Spring Break Celebration with their choice of the Wedge Salad with crisp iceberg lettuce with grape tomatoes, red onions and crumbled blue cheese or French Onion Soup baked with gruyere and parmesan cheeses. The generous filet mignon—Fleming’s leanest meat—and broiled lobster tail with drawn butter are accompanied by a choice of French Green Beans with shiitake mushrooms and porcini essence or Fleming’s Mashed Potatoes topped with blue cheese, parmesan-peppercorn or roasted garlic.
The Spring Break Celebration is not on the regular menu and is available only upon request. There are four Fleming’s in Phoenix in Scottsdale (at Lincoln Road), North Scottsdale (at DC Ranch), Chandler and Peoria. For details about your nearest location or to make reservations, please visit www.flemingssteakhouse.com.

PHOENIX CITY GRILLE TO OFFER ANNUAL IRISH FARE PLUS A GUINNESS DRINK SPECIAL!

St. Patrick’s Day is this Saturday and at Phoenix City Grille, that means customers will have the chance once again to enjoy the restaurant’s annually prepared and anticipated entrée: slow-roasted corned-beef brisket, served with a Chipotle-Dijon glaze, scalloped cabbage and rosemary roasted potatoes, prepared by Executive Chef Rory Hewitt. Plus, on Saturday, diners who wear green will receive $2 off a Guinness stout to accompany their meal!
“We have developed quite a following for this annual entrée’,” said Sheldon Knapp, owner of Phoenix City Grille, “so this year, we are preparing for our regular customers as well as the new customers who hear about what we have planned!”
Since 1997, Phoenix City Grille has served as a highly recognized dining destination in Central Phoenix, recognized for its high quality menu items and service. The restaurant offers a full menu of American Contemporary cuisine, plus daily lunch and dinner specials. On weekends, Phoenix City Grille offers a brunch in addition to its regular menu.
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.

Celebrate AZ Beer Week at BoomBozz Pizza & Taphouse!


Here a list of what’s going at BoomBozz Pizza during Arizona Beer Week in Gilbert. Starting Monday, Feb. 20, they will pair two pints of a featured local craft beer with a large, award-winning, Famous Creations pizza for $20!
MONDAY, FEB. 20:
Mudshark Brewing Company (Amber) paired with the International Gourmet Pizza Winner (named after the founder’s daughter) D’Sienna
TUESDAY, FEB. 21:
Grand Canyon (Pilsner) paired with the American Pizza Championship Winner Tuscan Chicken
WEDNESDAY, FEB. 22:
Oak Creek Brewing Company (Nut Brown) paired with the International Gourmet Pizza Winner Portobello Bello
THURSDAY, FEB. 23:
San Tan Brewing (Devil’s Ale) paired with the International Pizza of the Year Winner Fire Roasted Fajita
FRIDAY, FEB. 24:
Sonoran Brewing (IPA) paired with the International Pizza of the Year Winner Pollotate’, also recognized by Food Network Magazine as one of “America’s Best Pizzas!”
At 5:30 p.m. each day a representative from each brewing company will also be onsite with additional beer samples and promotional items!
For more details regarding the unique menu items and ingredients at BoomBozz Pizza visit http://www.boombozztaphouse.com/Menu/GilbertGilbertTownSquare/tabid/201/Default.aspx.