Tag Archives: cooking

Goodyear chefs compete in the James Beard Blended Burger battle

Despite National Hamburger month ending in May, two west valley chefs are just getting started as they compete in the James Beard Blended Burger battle. Goodyear restaurants Eagle’s Nest and Toscana’s Restaurant are rolling up their sleeves representing two of the three Arizona restaurants in the competition. They will be trying to create the winning burger using 2 types of mushrooms as ingredients.

Hail Mary burger

Chef Mary Ahern of Eagle’s Nest see’s her Hail Mary burger as the eventual winner. This 17 ingredient burger blends Portobello and button mushrooms, roasted garlic, thyme and shallots ground with the brisket and jalapeños, garlic and bacon mixed with ground beef.

The burger is then topped with bacon jam, lettuce, house made pickles, red onion, devil dog sauce and slices of American and Havarti cheese all between a Brioche bun. That sounds like more than a mouthful and  like a winner to me.

Toscana’s burger

Eagle’s Nest’s neighbor in the Pebble Creek community Toscana’s Restaurant is building a blended burger of their own.

It will be pan seared with 80/20 ground beef, house smoked mesquite button mushrooms, grilled tomatoes, caramelized onions, shaved lettuce, fresh watercress, apple-wood bacon, aged smoked cheddar cheese, house-made cowboy candy and mayo.

All served between a King’s Hawaiian bun, hope it can handle everything

Another delicious sounding burger and I’m very curious about the cowboy candy.

James Beard Blended Burger battle voting

Online voting ends July 31st with the top 5 winners from around the country competing in the final showdown of the James Beard Blended Burger challenge in New York city in January. To cast your vote you may vote here.

Girl Scout Cookie Dessert Challenge is on until Feb. 28th

Have you had your share of Girl Scout cookies in the last month, I know those kids are everywhere hawking their boxes of Thin Mints, Samoas, Savannah Smiles and other irresistible varieties, I like the Toffee-tastics myself. I know their hard to resist both the cute kids selling them & the cookies themself but if you’ve resisted, now may be the time for a sweet surrender as the there is only a 9 days left in the Girl Scout Cookie Dessert Challenge.

Through Feb. 28th many Phoenix area & Flagstaff restaurants are participating in the 4th annual Girl Scout Cookie Dessert Challenge by creating a dessert with cookies as an ingredient. Portions of the sales of the desserts will go to the Girl Scouts around the Phoenix  & Flagstaff community.

Chefs creating these delicious desserts are hoping to inspire the home chefs to buy an extra box or 2 of Girls Scout cookies before March 5th and create their own dessert. If you are up for the challenge or visit a participating restaurant and order the dessert, snap a picture of your dessert or you & your family eating it and post on social media with #dessertchallenge tag.

If you don’t know any Girl Scouts or have been under a rock and can’t find them selling their cookies around town visit http://www.girlscoutsaz.org/  or download the Cookie Finder app.

Participating in this years challenge are…..

347 Grill at the UltraStar Multi-tainment Center at Ak-Chin CircDessert Designer: Frank Abeyta

Assigned Cookie: Samoas

Dessert: UltraStar Samoa Brownie Parfait

Cost: $3.95 Details: 16000 N. Maricopa Road, Maricopa www.ultrastarakchin.com

 Char Kitchen + Bar

Dessert Designer: Peter and Pal Micakaj

Assigned Cookie: Thin Mints

Dessert: Chocolate Mousse with Thin Mint Crumble

Cost: $8  6107 N. Scottsdale Road, Scottsdale www.charkitchen.com

Chompie’s – All Valleywide Locations

Dessert Designer: Neal “The Chomper” Borenstein

Assigned Cookie: Thin Mints

Dessert: The Mint Cheesecake

Cost: $5.99 To find a Chompie’s near you  www.chompies.com

Churn

Dessert Designer: Jada Shiya

Assigned Cookie: Savannah Smiles

Dessert: Savannah Smile ice cream

Cost: $3.50/per regular scoop 5223 N. Central Ave., Phoenix; 602.279.8024; www.churnaz.com

 Compass Arizona Grill at the Hyatt Regency Phoenix

Dessert Designer: David Duarte

Assigned Cookie: Tagalongs

Dessert: Tagalong Crunch Bar

Cost: $8 122 N. 2nd Street, Phoenix; 480-440-3166; www.compassarizona.com

Coup des Tartes

Dessert Designer: Ron Pacioni

Assigned Cookie: Thin Mints

Dessert: Decadent Thin Mint Chocolate Tarte

Cost: $9 1725 E. Osborn Road, Phoenix; 602-212-1082; www.nicetartes.com

Drexyl Modern American

Dessert Designer: Scott Paget

Assigned Cookie: Tagalongs

Dessert: Tagalong Cookie Dark Chocolate Sphere

Cost: $11 8877 N. Scottsdale Road, Scottsdale; 480-840-1861; www.drexlyusa.com

 Flower Child – All Locations

Dessert Designer: Peder Bondhus

Assigned Cookie: Toffee-tastic

Dessert: Toffee-tastic Chocolate Pudding

Cost: $5 To find a Flower Child near you  www.iamaflowerchild.com

Fresko Mediterranean Kitchen

Dessert Designer: Janna Harris

Assigned Cookie: Savannah Smiles

Dessert: Melopita (Greek Honey Cake)

Cost: $4.50 5033 E. Elliot Road, Phoenix (Ahwatukee); 480-940-3669; www.freskokitchen.com

 Jalapeño Inferno – All Locations

Dessert Designer: Terry Craig

Assigned Cookie: Trefoils

Dessert: Girl Scout Banana Cream Pie

Cost: $5 20825 N. Pima Road, Scottsdale; 480.513.8332; www.jalapenoinferno.com

Lumberyard Brewing Company (Flagstaff)

Dessert Designer: Richard Kimball

Assigned Cookie: Trefoils

Dessert: Strawberry Shortcake Parfait

Cost: $4.95 5 S. San Francisco Street, Flagstaff; 928-779-2739; www.lumberyardbrewingcompany.com

Olive + Ivy

Dessert Designer: Kelli Sappington

Assigned Cookie: Trefoil

Dessert: Trefoil Cherry Cheesecake Gelato

Cost: $3.25 per scoop 7135 E. Camelback Road, Scottsdale; 480-751-2200; www.foxrc.com

Proof Canteen at the Four Seasons Scottsdale Resort Troon North

Dessert Designer: Calena Srutowski

Assigned Cookie: Do-si-dos

Dessert: Triple Decker Do-si-do Delight

Cost: $10 10600 E. Crescent Moon Drive, Scottsdale; 480-513-5085; www.proofcanteen.com

 Rhythm & Wine

Dessert Designer: Terry Craig

Assigned Cookie: Trefoils

Dessert: Girl Scout Banana Cream Pie

Cost: $5 7605 E. Pinnacle Peak Road, Scottsdale; 480-478-6999; www.rhythmandwine.com

Rusconi’s American Kitchen

Dessert Designer: Dave Rico

Assigned Cookie: Samoas

Dessert: Chocolate Chunk Samoa Pecan Pie

Cost: $8 10637 N. Tatum Blvd., Phoenix; 480-483-0009; www.rusconiskitchen.com

 Silver Pine Restaurant at the Little America Hotel (Flagstaff)

Dessert Designer: Vanessa Ronspies

Assigned Cookie: Samoas

Dessert: Samoa Tiramisu

Cost: $8 Inside the Little America Hotel at 2515 E. Butler Avenue in Flagstaff; 928-779-7900; www.littleamerica.com

 Sorso Wine Room

Dessert Designer: Paige Murphy

Assigned Cookie: Thin Mints

Dessert: #MintHappens Chocolate Mint Cheesecake Mousse

Cost: $7 15323 N. Scottsdale Road, Scottsdale; 480-951-4344; www.sorsowineroom.com

 The Crepe Club

Dessert Designer: Omar Tarabichi

Assigned Cookie: Tagalongs

Dessert: Tag-a-Crepe-Along

Cost: $7.95 2502 E. Camelback Road, Phoenix; 602-956-0087; www.thecrepeclub.com

 The Henry

Dessert Designer: Lucia Alferez

Assigned Cookie: Samoas

Dessert: Samoa Doughnut with Toasted Coconut Cream Filling

Cost: $3 per doughnut 4455 E. Camelback Road, Phoenix; 602-429-8020; www.foxrc.com

 The MARKET by Jennifer’s Restaurant + Bar

Dessert Designer: Jennifer Russo

Assigned Cookie: Trefoils

Dessert: Twixted Trefoil Bar

Cost: $10 3603 E. Indian School Road, Phoenix; 602-626-5050; www.themarketphx.com

The Thumb

Dessert Designer: Susan Kolman

Assigned Cookie: Thin Mints

Dessert: Minty Oh!

Cost: $4.25 9393 E. Bell Road, Scottsdale; 480-513-8186; www.thethumb.com

Twisted Grove

Dessert Designer: Christopher Collins

Assigned Cookie: Tagalongs

Dessert: T.A.G. (Tagalongs Are Great) Ice Cream Cookie Sandwich

Cost: $5 8220 N. Hayden Rd. Scottsdale; 480-699-0811; www.twistedgrove.com

 

 

Michael Rusconi of Rusconi’s American Kitchen to teach how to make 3 of his signature dishes at luncheon.

Calling all home chefs, if you’re looking for new recipe ideas and cooking techniques chef/ owner Michael Rusconi of Rusconi’s American Kitchen is teaching a cooking class & luncheon this Saturday Jan. 28th. The theme for the 3-course meal & lunch is “A Sonoran Winter Harvest Lunch” and will feature 3 of Rusconi’s signature dishes and instructions as how to prepare and cook them.

Guests will learn to use the unique ingredients that chef Rusconi uses to give his dishes his signature flair. After learning to make the dishes guests will dine on the creations of a menu of Butternut Squash Soup, Pan roasted chicken with green chile mac & cheese, agave glazed carrots and Cranberry & White Chocolate Crème Brûlée;

The class will start at 10am and go lunch will conclude at 1:00pm. The cost is $65 per person and includes, cooking instruction, recipes and 3 course lunch. Wine can be paired with lunch for an additional $12. Space is limited, to save your seat call 480-483-0009.

Rusconi’s American Kitchen is at 10637 N. Tatum Blvd. Phoenix 85028. http://rusconiskitchen.com/

Leave the Thanksgiving cooking to someone else with “To Go” meals

If you’re like me and prefer to leave the cooking to others and show up with a few bottles of wine on Thanksgiving Day but it’s your turn to host dinner and you prefer to spend time with your guests or watching the football games on TV rather than in the kitchen. This is where Miracle Mile Deli, Luci’s Healthy Marketplace and Luci’s at The Orchard can help you out with preparing Thanksgiving meals to-go.

With less planning than if you were cooking dinner yourself you could have a great meal and still have time to enjoy the holiday festivities.

miracle mile deli’s “everything but the Bird”

If you still like the tradition of cooking the turkey with the family recipe but don’t want to do all the side dishes the Miracle Mile Deli has the plan for you. Over 18 side dishes and dessert along with deli standards are available for pick up on Wed. the 23rd if ordered no later than 2pm on Tues. the 22nd. Below is the list of sides available to order.

Quart of Homemade Mashed Potatoes (serves 3 to 4) – $9.49

Quart of Homemade Gravy (serves 3 to 4) – $9.49

Quart of Homemade Stuffing (serves 3 to 4) – $7.49

Pound of Cranberry Sauce (serves 3 to 4) – $4.79

Quart of Potato Salad (serves 3 to 4) – $9.49

Quart of Cole Slaw (serves 3 to 4) – $9.49

Quart of Pasta Salad (serves 3 to 4) – $9.49

One Dozen of Kaiser OR Onion Rolls – $10.20

Big Loaf of Rye Bread (24 slices) – $8.99

Regular Loaf of Rye Bread (12 slices) – $4.79

Pound of Hot Pastrami (serves 3 to 4) – $15.98

Pound of Corned Beef (serves 3 to 4) – $12.98

Pound of Hot Brisket of Beef (serves 3 to 4) – $12.98

Order of 3 Potato Pancakes (with applesauce and sour cream) – $7

Pint of Horseradish – $6.99

Pound of Dill Pickles (approximately 10 spears) $3.79

Quart of Homemade Soup (serves 2) – $9.49

Whole Pie (Pumpkin, Pecan, Apple, Cherry, Lemon Meringue, Coconut Meringue, Boston Cream, Blueberry) – $14

To place your order call 602-776-0992 or http://miraclemiledeli.com/  Pick up your order at 4433 N. 16th St. Phoenix

Luci’s healthy Marketplace & Luci’s at The orchard Full meals or a la carte

Luci’s Healthy Marketplace and Luci’s at The Orchard is giving several “to go” options for Thanksgiving whether you want them to prepare the whole meal, just sides dishes or if you just want them to prepare dessert. All you have to do is re-heat what you pick up. Place your order anytime with any cancellations needed by Nov.18th or you won’t get a refund.

Complete Meal $169.99 (Feeds 6-8)

12-14 Lbs. Pre-Cooked Premium, All-Natural, Locally-Roasted Turkey

1 Quart Turkey Gravy

1 Pint of Fresh Cranberry Sauce w/ Local Honey (Gluten Free, Vegetarian)

1 Dozen Dinner Rolls (Vegetarian)

1 Pumpkin Pie (Vegetarian)

Side Item 1 – 3 Lbs. Cornbread Stuffing

Side Item 2 – 3 Lbs. Seasonal Vegetables (Gluten Free, Vegan)

Side Item 3 – 4 Lbs. Yukon Gold Herb Mashed Potatoes (Gluten Free)

Substitute one of the three Side Items for our Seasonal Fall Salad (Butternut Squash, Roasted Pumpkin Seeds, Pecans, Dried Cranberries, Roasted Corn and Field Greens served with Citrus Vinaigrette)

A’la Carte Items

Corn Bread Stuffing – $8.99 per Pound

Seasonal Vegetables – $9.99 per Pound

Yukon Gold Herb Mashed Potatoes – $8.99 per Pound

Turkey Gravy – $7.99 per Quart

Fresh Cranberry Sauce w/ Local Honey – $7.99 per Quart

Seasonal Fall Salad (Feeds 6-8 People) – $49.99

Just “The Bird”

$7.49 per Pound (approx. 12-14 Lbs.)

A’la Carte Desserts

Pumpkin Pie – $12.99

Pecan Pie – $14.99

To place an order from Luci’s Healthy Marketplace call 602-773-1339 or http://www.lucishealthymarketplace.com/ pick up is at 1609 E. Bethany Home Rd. Phoenix 85014

For Luci’s at The Orchard orders call 602-633-2442 or http://lucisorchard.com/ with pick up at 7100 N. 12th St. Bldg #2 Phoenix 85020

 

Sign up for Fleming’s Steakhouse’s Grilling Seminar – Holiday Poultry

If it’s your turn to host Thanksgiving dinner next month and your stress level goes up everyday closer to turkey day you’re in luck as one of Fleming’s www.FlemingsSteakhouse.com most popular grilling classes is back just in time. The session on Holiday Poultry will look at different ways to prepare birds on the grill. From funny to wow – Fleming’s Chef Partner Jeff Fearing will show guests how to grill turkey, cook beer can chicken, and barbecue duck plus offer tips to make sure your bird is juicy and delicious. As always, guests get to eat the demo while Fleming’s wine manager offer recommendations on wines for your holiday gatherings.

The 90-minute sessions run from 1 – 2:30 pm and cost only $25. Seating is limited, so reservations are required. Contact Fleming’s Peoria at 623-772-9463.

Fleming’s Grilling Seminar – Holiday Poultry
Saturday, November 17

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

1 – 2:30 pm
$25