Most of us ice cream lovers get to experience its delicious taste for a few quick minutes a few times a month or however often we give in to the craving for the cold, sweet treat. With so many flavors and styles of ice cream we need more time to experience our love affair and for only 3 months starting Dec. 1st the Art of Ice Cream Experience is coming to Scottsdale.
This interactive pop-up exhibit will be housed in a 2 story building near Craftsman Court and 3rd Ave in old town Scottsdale and will offer visitors theme filled rooms such as the Push-Up Pop Room, the Banana Split Room and the Sundae Room. Visitors can schedule 60 minutes to explore the different rooms to learn about, take photos and most importantly taste samples of ice cream that will tempt all 5 senses.
The Art of Ice Cream Experience is good for all ages especially millennials as the exhibits are social media friendly and photos and selfies are encouraged to remember ones tasty experience.
Ice cream lovers can scoop up their tickets now as a limited number of tickets will be available each day during the 3 month engagement. The Art of Ice Cream Experience will be open daily from 10 a.m. – 8 p.m. Group tickets are available and the pop-up can be used for corporate or holiday parties.
No beating around the cactus, its June and summer has hit the Phoenix area pretty quickly. As much as we lament the hot summer months a few good things make life easier for us locals. As we stick around and sweat it out there is less traffic on the road, no waiting for a table at our favorite restaurants and restaurants doing what it takes to get our butts in their seats. Rusconi’s American Kitchen is wooing us with a Summer Dinner menu that offers 3 courses & glass of red or white wine for only $44.00 per guest.
This Summer 2017 Feature Menu is available through August in addition to their daily dinner menu. The Summer dinner menu is as follows…..
When I wrote about new executive chef Russell Lacasce taking over the kitchen at the Hotel Valley Ho’s flagship restaurant Zuzu back in Dec. I wondered what direction he would take the restaurant. I now know as Lacasce has introduced his first dinner menu since arriving at the Zuzu in January. A few restaurant bloggers and myself had the opportunity to taste several of the new menu items and speak to Lacasce and other members of his culinary team.
“I wanted the new menu to be very approachable, while offering dishes with complex combinations of flavors and textures that diners might not expect,” said LaCasce. “Everything is fresh and seasonal, with a strong focus on showcasing our amazing local farmers and purveyors.” Several of the Zuzu’s previous American comfort food staples are still available in the lounge.
Chef Russell Lacasce new menu items
The new menu includes dishes that perfect for sharing and include….
Hawaiian Ahi Tuna Tartare with spicy chicharones, Avocado mousse, Heirloom tomatoes, with a local Feta and shallot buttermilk dressing. This small plate tasted fresh with a hint of spice and a nice touch from the crispy chicharone.
The Burrata has a creamy and smooth texture and the addition of pickled strawberries & toasted pistachios give it flavors you’d be hard pressed to find on other plates of Burrata around town.
The Hokkaido Scallops comes three to a serving separated by one of the more unique ingredients I’ve found recently, fried Meyer lemon wedges. Both are served over a bed of toasted cous cous & pine nuts and drizzled with a shellfish butter. The scallops practically melt in your mouth and citrus flavor and crunch from the Panko crusted fried lemon may have made me a scallop convert. This dish is not to be missed by scallop enthusiasts.
The entrée we tasted was the item on the whole menu that raised my eye brow when I read it…..Baker’s Bacon Chop. A 20 lb. back bacon loin that is house carved, cured, smoked and honey lacquered prior to being plated. Served with green harissa, burnt orange, fresh herbs, pickled chiles and pork rinds. All I can say is WOW! A loin of crispy back bacon will give a whole new meaning to bacon. It’s also great for those who prefer gluten-free dinners.
What’s next at Zuzu
At the same time the dinner menu debuted in early May, Lacasce introduced a lounge menu and new dessert menu from pastry chef Audrey Enriquez. In coming weeks he will be rolling out new breakfast, lunch and brunch menus for diners to sink their teeth into. If his first menu is any indication of what’s to come in June we should be pick a day now, circle on the calendar and plan to check out Zuzu.
Ice cream fans in north Scottsdale will soon find out what all the excitement is about in central Phoenix, Arcadia and downtown Scottsdale when Creamistry opens its 4th location at the Scottsdale Quarter on Friday, May 26th.
Just in time for the Memorial Day weekend, Creamistry combines science & dessert as they use liquid nitrogen to flash freeze 70 plus flavors and toppings to create ice cream.
Creamistry week long specials
To introduce the neighbors to the concept, Creamistry will be offering 5 days of delicious specials starting on Tuesday the 30th. The daily specials are as follows….
Tuesday–Thursday, May 30-31 and June 1: Buy one ice cream, get one ice cream of equal or lesser value free.
Friday, June 2: A percentage of the proceeds earned will be donated to MASK (Mother’s awareness on school-age kids)
Saturday, June 3: Free small ice cream from Noon-2 p.m
Having it made is half the fun
The Creamistry experience starts when you choose your size or type of dessert(waffle bowl, shakes and more). Then pick your ice cream base(organic, gluten-free, non-dairy, vegan or premium) then your favorite flavor from almost 40 options ( birthday cake, sea salt or blood orange sorbet just to name a few) and to top it off pick your toppings (candy, fruit, nuts and more). Everything is then mixed with liquid nitrogen for a smoky & cool looking freezing process.
Most of us have a sweet tooth whether we have an everyday craving for chocolate, pastries or ice cream we need to satisfy the craving before it gets out of control. Local sweet shops are helping us give in to these cravings with limited time sweet treats and a new permanent menu item. So what’s new……
Le Macaron new Ice Cream Macaron
One of my favorite desserts is an ice cream sandwich as it satisfies my ice cream and cookie craving, so I’m glad to report that Le Macaron has created an Ice Cream Macaron as new menu option. These bite sized treats come in 5 flavors including Vanilla, Strawberry, Mango, Coffee and Green Tea for $3.75 each. Le Macaron is in the Scottsdale Quarter. http://lemacaron-us.com/scottsdale-quarter/
Sprinkle’s Cupcakes sweet treats
Through May 31st Sprinkle’s Cupcakes in Scottsdale is offering it’s Cookie Cupcake which came from a recipe in Candace Nelson’s cookbook. Made with chocolate chips & chocolate chip cookie crumble its tossed with yellow cake batter. Then it’s topped with brown sugar frosting before being rolled in more chocolate chip cookie crumbles. Yum!
Sprinkle’s is also offering a Rolling Stone topped cupcake through May 18th. The bands tongue & lips logo rocks the top of the cupcake. Sprinkles is celebrating the Rolling Stones exhibit at Chicago’s Navy Pier and offering these cupcakes nationwide.
A new line cookie flavors are also available including Snickerdoodle, Double Chocolate Chip and Peanut Butter Pretzel Chip. You can pick up your cupcakes or cookies from 9 a.m. – 9 p.m. Mon. – Sat. and Sun. from 10 a.m. – 8 p.m. To place an order call 480-970-4321 or visit 4501 N. Scottsdale Rd (NE corner of Scottsdale Rd. & Camelback) http://www.sprinkles.com/
Just in time for Mother’s Day and the summer Scottsdale’s own Grimaldi’s Pizzeria is bringing its customers their first ever seasonal menu. The summer inspired menu is available until July 31st and features new salads, pizzas, beverages and desserts.
Berries on Summer menu
“One of the best parts of summer is the fresh berries,” said Cory Lattuca, executive chef of Grimaldi’s Pizzeria. “These tangy, yet sweet, dishes are a great addition to our seasonal menu.”
Berries will be included on such menu items including Strawberry Spinach Salad with Feta cheese, red onions, toasted almonds, strawberries tossed in a strawberry vinaigrette. Strawberry Cheesecake and Blueberry Cobbler Cheesecake are on the dessert menu and come garnished with the fresh fruit in addition to the sweet flavored swirl. Fresh strawberries and blueberries are also the key ingredient in the Summertime Sangria for a cold and refreshing thirst quencher during out hot summer months.
Out of the oven
You’ve made your way to Grimaldi’s for the pizza and the new Barbecue Chicken Pizza is the summer special. Made with Sweet Baby Ray’s Barbacue sauce, smoky bacon, chicken, red onions and topped with fresh cilantro. New beverages include seasonal lemonades and Frizzante (bubbly) Frescos.
Those looking for a family friendly Easter celebration in Phoenix’s west valley have few choices when it comes to celebrating with the classic resort style brunch. Good news as the historic AAA Four-Diamond Wigwam Resort in Litchfield Park is celebrating on both Saturday and Sunday April 15th & 16th.
Easter bunny breakfast at The Wigwam
Kids get ready as the Easter Bunny will be hopping in to the resort’s Aztec Ballroom on Saturday morning for a special breakfast from 8 a.m. – 11a.m. The scrumptious menu includes French Toast, mini waffles, an omelette station along with Applewood smoked bacon, Wigwam potatoes, fresh fruit and an assortment of danishes. Breakfast with the Easter Bunny is $25 for adults and $15 for kids 3-12 years old.
After breakfast head out to the resorts lawn for the Easter Eggstravaganza for Egg Roll Races, Easter Bunny Hopping Trail, egg dyeing and animals from the nearby Wildlife World Zoo. The Easter Bunny will be available for photos and other activities are planned. The Eggstravaganza is free and open to the public and runs from 9 a.m. – 12 p.m.
Sunday Easter Brunch
Those looking for a traditional Easter Brunch buffet should head to the Wigwam Ballroom from 9 a.m. – 2 p.m. on Sunday where they can choose maple peppercorn glazed ham, carved pepper crusted sirloin and seared salmon. An omelette station along with pancakes and penne pasta with basil pesto and goat cheese will also be available. Reservations are required and the cost is $48 for adults, $20 for kids 3 – 12 years old and free for kids under 2 years old.
A four course brunch will be available in Litchfield’s Restaurant that will feature an appetizer course with your choice of field greens, antipasti or fresh berries. Guests can choose from Caprese Benedict, smoked salmon flatbread, shrimp & grits or Huevos Rancheros for an entrée. A dessert station with a selection of truffles, fruit tarts. macrons and other desserts will be available to end your meal. Reservations for Sunday Brunch can be made by calling (623)935-3811. For more information go to http://www.wigwamarizona.com/