Tag Archives: Arizona

B2 Burgers and Brews re-opens with Super Bowl food specials

After a 5 week shut down to clean up after a kitchen fire B2 Burgers and Brews in Chandler has re-opened just in time for the NFL’s playoffs.

B2 Burgers and Brews will celebrate the big game on Sunday February 4th with food, drink & entertainment.

  • .75 cent Wings All Day (Boneless or Bone-in)
  • $1.00 Domestic Drafts starting at kickoff until first team scores
  • $5.00 Bloody Mary Bar
  • Happy Hour ALL-DAY-LONG 
    • $5 call | $3 well| $4 craft pints | $3 domestic pints | $2.75 domestic bottles | $3.75 import bottles
    • $5 select appetizers – Cheeseburger Sliders, Pulled Pork Sliders, Cheese Quesadilla, Boneless Wings, Buffalo Chip Basket, Fried Pickle Spears
  • B² raffle giveaways at end of each quarter (must be present to win)
  • 55 inch TV giveaway at end of game (must be present to win)
  • 10% OFF for all pre-ordered take out + $15.00 craft growler fills
B2 Burgers and Brews
Photos courtesy of B2 Burgers and Brews

For parties of 8 or more reservations can be made.

The locally owned restaurant is passionate for burgers and wings  and goal is to create the best burger. Salads, protein bowls and more are available if you’re not in the mood for a burger or wings.

B2 Burgers and Wings is at 393 W. Warner Rd. Chandler 85225 (480)917-4937. Visit there website.

 

Roastery of Cave Creek celebrates 20 years with expansion plans.

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.

Coffee Whisperer David Anderson of Roastery of Cave Creek

“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.”  

Expansion plans

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.

ROC2 is at 7003 E. Cave Creek Rd. Cave Creek 85331. Visit https://roc2.coffee/

 

 

 

 

Chef Wade’s Mac-n-Cheese truck hits the streets of Phoenix

Your New Year’s resolution to eat healthy made have hit a speed bump as Chef Wade’s Mac-n-Cheese truck is now roaming the streets of Phoenix serving every bodies favorite side dish turned entrée.

When Chef Wade realized there was no food truck focusing on Mac-n-Cheese he converted his Bistro on Wheels to serve only cheesy noodle goodness. The decision was made easier as mac-n-cheese was his best-selling selling item for years.

“I wanted to take something simple that everybody loves and really turn up on the volume on flavor profiles and interesting ingredient combinations,” says Simpson of his new concept. “At the end of the day, it’s about making our customers happy and feeding them great tasting, good quality food.”

Chef Wade’s Mac-n-Cheese & more

Chef Wade has created some unique options for his truck including Truffle Mushroom Mac-n-Cheese, the spicy Southwest Mac-n-Cheese with green chiles and smoked pork, Lobstah Mac-n-Cheese and Nawlin’s Mac-n-Cheese with Andouille sausage, shrimp and Cajun spices.

Chef Wade has All American options on the menu including a Tomato & Bacon Burger topped with you got it mac-n-cheese, a Grilled Ham & Mac-n-Cheese sandwich on Texas Toast.

If you’re trying to stick to your New Year’s resolution Chef Wade offers a healthy & vegan option, Mac-n- Trees with broccoli, cauliflower, Butternut Squash and Cashew puree.

Classic Mac-n-Cheese can be customized to every bodies taste with additional toppings that include pesto, hot dog, bacon and more. For the adventurous eater order the Special Mac-n-Cheese and don’t ask for any specific ingredients and Chef Wade will surprise you.

Chef Wade’s continues to cater events around the valley serving customizable menus.

For more information see his website or call 602-301-8672

 

 

17th annual St. Martin’s Sonoita AVA New Release Festival

One of the most anticipated times of year in the wine world is the annual release of new wines. After harvesting the grapes, fermenting the juice to wine and aging the wine,  drinkers get to see what each winery has been able to achieve for any give vintage.  It’s like giving birth to a new child and is worthy of a celebration and Saturday November 11th will be the 17th Annual St. Martin’s Sonoita AVA New Release Festival.

The festival will be host by Sonoita Vineyards and will also celebrate the 33rd anniversary of the Sonoita AVA.

St. Martin’s Sonoita AVA Festival wineries

15 wineries from the Sonoita AVA(American Viticulture Area) in southern Arizona will gather and pour their latest creation for festival goers. A few of the wineries pouring include Callaghan Vineyards, Dos Cabezas, Village of Elgin Winery, AZ Hops & Vines and more.

The festival kicks off bright and early at 10 a.m. and concludes after the sun goes down at 5 p.m. with the blessing of the new vintage at noon.

Things to do

In addition to tasting wine Sonoita Vineyards will offer barrel tastings of yet to be released wines, discussions with wine makers, winery tours and a free souvenir to the first 100 guests.

Vendors will be on hand for guest to purchase gifts and souvenirs, activities for children will be available and food can be purchased from Luke’s Pizza and The Steak Out.

Tickets for the festival are $35 and include 15 tasting tickets and a souvenir glass. Tickets can purchased in advance at http://www.sonoitavineyards.com/

Sonoita Vineyards is at 290 Elgin -Canelo Rd. in Elgin.

 

 

Pita Jungle introduces new Fall menu

Locally owned Pita Jungle is on a mission to have its guests eat healthy and in doing so offers its Seasonal Kitchen Crafts Menu and has introduced the Fall menu recently which will be available until the Winter menu rolls out in January.

Pita Jungle Fall Menu

All of Pita Jungle’s menus are influenced from around the globe with a strong emphasis from the Mediterranean region. As part of its healthy and sustainable philosophy the menus always  include vegetarian, vegan and gluten-free  options.

The Fall menu consists of 8 new dishes with their roots coming from the  Levantine cuisine of the eastern Mediterranean. The new Fall menu dishes are……

Avocado Balila                                                                                                                        Garbanzo beans, garlic infused EVOO and cumin,  avocado, tomato, cucumber, jalapeno, green onion, red onion, fresh herbs, sumac, chili powder, blue corn chips

Flat Italian Green Bean Stew                                                                                        Local Arizona grass-fed beef, romano green beans, calrose white rice, onion, Greek yogurt

Pita Jungle

Baked Kibbeh (Lebanese Meatloaf)                                                                  All-natural ground turkey, russet potato, onion, basil, quinoa, walnut, golden raisin, beet & greens salad, red onion, tahini-beet dressing

Levantine Beluga Lentil Risotto and Kohlrabi (Mujaddara)                      Beluga lentils, organic brown rice, chopped kohlrabi root, cucumber, tomato, green onion, red onion, jalapeno, fresh mint, sumac, organic apple cider vinaigrette (mother included)

Streets of Beirut Chicken Pita                                                                      Grilled all-natural chicken breast, toum (unadulterated Lebanese aioli), parsley-red onion aleppo salad, side Greek salad, gluten-free flatbread. Also available with tofu or falafel.

Avocado Beef Asada Shawarma Lavash Pizza                                                   Local Arizona grass-fed beef, avocado, wood-fired tomato, bean mash, cheddar, mozzarella, lettuce, green onion, cilantro-avocado crema, cumin yogurt sauce, red chili hot sauce, herbs, green onion, lavash bread (gluten-free pizza crust available +2.49)

Turkey Kafta Burger

Gluten-Free Chocolate Pavé with Vanilla Ice-Cream

Pita Jungle has 19 locations in Arizona and 1 in California. To find a location near you check their website.

 

 

August is here as Liberty Market’s Burger Daze returns

Every August Gilbert’s Liberty Market serves up 31 different burgers for its annual Burger Daze promotion and this August is no different.

Liberty Market
Fried Chicken burger photo courtesy of Sarah

Planning for 31 burgers

Planning started shortly after 2016’s Burger Daze ended as executive chef David Traina started thinking of combinations for new burgers while also including a few favorites on this years list. In January chef Traina started to make the burgers for consideration to see how they went from paper to palate in an effort to finalize this years burgers. Chef Traina should know about burgers as he was Delux Burger’s first executive chef before making his way to Liberty Market.

According to Traina ” I’m really excited about this years burgers and we start with a favorite from last year, the  Coffee burger the Beehive cheese is an awesome addition to that one. Our End of Daze burger is going to be worth the wait.”

Gift card challenge

Owner Joe Johnson knows how to motivate his customers to come by Liberty Market on a daily basis to try each days special burger. Save those receipts as Joe is giving away a $50 Liberty Market gift card to those that come in and eat 10 burgers during the month. If you can stomach all 31 burgers you’ll have earned a $250 gift card. Those that accomplish either one of these challenges will have until the end of the first week of September to provide the receipts for verification and get their Liberty Market gift card.

Monte Cristo burger photo courtesy of Sarah

Burger Daze daily line up

Most of the burgers are made from local, natural ground chuck beef while others are made from buffalo meat and a vegan black bean pattie. Below is the list of all 31 burgers , one for each day of the month.

 #1 Tuesday – Coffee Burger: beef patty, Beehive Barely Buzzed Cheese, candied bacon, and onion whipped cream on a hawaiian bun.

 #2 Wednesday – Monte Cristo Burger: beef patty, swiss cheese, shaved ham, strawberry jam and powdered sugar, served open face on griddled bread pudding.

 #3 Thursday – Spanish Burger: beef patty, manchego cheese, chimichurri aioli and sliced Spanish chorizo on panella bun.

 #4 Friday – Ultimate Buffalo Burger: buffalo patty, pickled carrots and celery, St. Pete’s blue cheese, Frank’s Red Hot buffalo sauce on kaiser bun.

 #5 Saturday: Chilaquiles Burger: beef patty, chilaquiles,  sunny side up egg, tomatillo salsa, cotija cheese on a jalapeno ciabatta bun.

 #6 Sunday: Liberty Joe Burger: beef patty, housemade sloppy joe and cheddar cheese on hawaiian bun. 

 #7 Monday: Gordita Burger: beef patty, pico de gallo, lettuce, pepper jack cheese on housemade fried gorditas. Served with tortilla chips.

 #8 Tuesday: California Burger: beef patty, fresh guacamole, lettuce, tomato, and monterey jack cheese on a croissant.

 #9 Wednesday: Shrimp Po’ Boy Burger: two 4 oz patties, fried shrimp, coleslaw, and housemade remoulade on a baguette.

 #10 Thursday: The Thai Ramen Burger: beef patty, ramen noodles, thai basil, cilantro, seasoned pork and red chili peanut sauce on a panella bun.

 #11 Friday – Onion Ring Burger: beef patty, fried onion ring, smoked cheddar, sauteed red onion, potato chips and BBQ sauce on kaiser bun. 

 #12 Saturday – Short Rib Burger: beef patty, braised short ribs, fresh mozzarella and shaved parmesan on ciabatta bun.

 #13 Sunday – Croque Madame Burger: beef patty, shaved ham, swiss, fresh tomato, sunnyside up egg, smothered with bechamel, served open faced on challah toast.

#14 Monday – The Elvis Burger: beef patty, cheddar cheese, chopped bacon, peanut butter, and pickles on a housemade waffle bun.

 #15 Tuesday – The Boursin Burger: beef patty, herbed Boursin Cheese, caramelized onions and fresh arugula on a hawaiian bun.

 #16 Wednesday – The Black Bean Butternut Burger (Vegan): black bean & butternut squash patty, avocado, heirloom tomatoes, and baby greens on a kaiser bun.

 #17 Thursday – The Greek Burger: beef patty, feta cheese, nicoise olives, oven dried tomatoes, and tzatziki sauce on a potato bun.

 #18 Friday – The Poached Pear Burger: white wine poached pear, cambozola, bacon and spring mix on hawaiian bun.

 #19 Saturday – The Louie Burger: beef patty, crab salad, chopped bacon, avocado, red leaf lettuce, and Russian dressing on a pretzel bun.

 #20 Sunday – The BBQ Pork Burger: beef patty, house made BBQ pulled pork with creamy coleslaw on seeded kaiser.

 #21 Monday – The Brie and Mushroom Burger: beef patty, brie cheese, truffled mushrooms, watercress, and oven dried tomato aioli on an onion brioche bun.

 #22 Tuesday – The Fried Chicken Burger: beef patty, fried chicken, bacon, jack cheese, ranch and jalapeno chips on a hawaiian bun.

 #23 Wednesday – The Korean Beef Burger: beef patty, korean style short ribs, kimchi, radishes and sesame seeds on a hand cut bun.

 #24 Thursday – The Serious Grilled Cheese Burger: beef patty, fontina, jack and cambozola , shaved cornichons on a panella bun.

 #25 Friday – The Fresh Grind Burger: house ground brisket, ribeye, and short rib patty, fontina cheese, tempura fried oyster mushroom, and demi glace, served open face on a polenta cake. 

 #26 Saturday – The Savory Dossant Burger: beef patty, gruyere cheese, crispy bacon, and roasted garlic aioli, on an Onion Dossant

 #27 Sunday – The Elote Burger: beef patty, fire roasted corn, mexican spice blend, lime aioli,pepper jack, cotija, Fresno peppers, and cilantro on jalapeno ciabatta bun.

 #28 Monday – The Curry Masala Burger: beef patty, grilled halloumi cheese,curried onions and tomatoes, and masala aioli, on a brioche bun.

 #29 Tuesday – The Basil Pesto Burger: beef patty, basil pesto, fresh mozzarella, fried zucchini and arugula on ciabatta bun.

 #30 Wednesday – The Chile Relleno Burger: beef patty, cheese stuffed relleno, shredded lettuce, green enchilada sauce and cotija cheese, on a panella bun.

 #31 Thursday – THE END OF DAZE BURGER: house ground beef patty, hatch chile cheese, foie gras, duck bacon, truffle aioli, and parmesan tuile on toasted brioche.

 

 

 

 

FREE Barbecue sandwiches at Joe’s Real BBQ in exchange for food donations

To give is to receive they say and Joe’s Real BBQ in Gilbert is hoping to give away 5,000 FREE pulled pork or chicken sandwiches hoping to receive cans of food (hopefully fruit) or boxed cereal donations for the Open Arms Care Center.

It’s all part of Joe’s 17 year tradition of its annual Free Barbecue Day next Wed. May 3rd as owners Joe Johnson and Tim & Tad Peelen give back to the community and their loyal customers. The trio has given away over 77,000 meals since over the years as part of their Customer Appreciation Days which happen several times a year.

Joe’s Real BBQ rules for the day.

As you can imagine giving away 5,000 sandwiches is no small task so a few simple rules apply. Meals will be served from 11 a.m. – 3:00 p.m. and 4:00 p.m. – 7:30 p.m.

  • Only one meal per person
  • Must be present to receive free meal
  • No take out
  • No other menu items will be offered

Free BBQ Day menu

Those attending this popular event will be served a delicious meal of

  • Choice of a pulled pork or chicken breast sandwich
  • Fresh homemade coleslaw, BBQ Pit Beans, and a drink.
  • There will be children’s sized sandwiches available for the little ones

Open Arms Care Center food drive

Food donations are not required to get a free meal  but they are encouraged as an opportunity to help the Open Arms Care Center which helps those in need. Open Arms is a Gilbert based non-profit and all volunteer center and neighbor of Joe’s Real BBQ that provides food and clothing to the homeless and less fortunate. For more information about Open Arms go to http://www.openarmscc.com/

The nationally acclaimed Joe’s Real BBQ is at 301 N. Gilbert Rd. Gilbert AZ. 85234 and has a location in Terminal 4 (before security) at Sky Harbor Airport. For more information check out http://www.joesrealbbq.com/