Tag Archives: dinner

Chef Christopher Gross hosts 2018 Flavors of Phoenix

The Westin Resort & Spa will be the place to be on the evening of Thursday May 24th as 30 of Arizona’s talented chefs will be cooking for the 2018 Flavors of Phoenix. Started 27 years ago by Phoenix chef Christopher Gross this fund-raiser for the American Liver Foundation has grown to become a nationwide event in over 20 cities.chef Christopher Gross

“I had an idea for this concept over 27 years ago thinking we would raise funds for the liver community, and give guests the best food and wine experience possible–unlike any other,” says Chef Gross. “This event is now in over 20 cities helping people. I’m so proud of Flavors of Phoenix. It’s for me, the best event in the state because of the support of the restaurant community–I thank them very much.”

30 Arizona chefs

Chef Gross will be joined by a roster of 29 chefs many who you already know and several up n coming chefs showing off what they can do for the first time. A few of the chefs joining chef Gross and co-chairs Matt Carter of Zinc Bistro, Fat Ox, House Brasserie & The Mission & Westin Kierland’s own Chris Masco will be…..

Tom D’Ambrosio (Aioli Gourmet), Michael DeMaria (M Culinary), Anthony DeMuro (Different Pointe of View), Frank Desplechin (L’Auberge de Sedona), Ron Dimas (Orange Sky), David Duarte (Finestre Modern Gastronomy), Jacob Ellis (Top of the Rock), Skip Hause (Gertrude’s).

Pictured, clockwise from top right: Founding Chef, Christopher Gross (Wrigley Mansion); Chef Co-Chair, Matt Carter (Zinc Bistro, The Mission, The House Brasserie, Fat Ox); Chef Derek Biazo (Deseo); and Chef Co-Chair, Chris Masco (Westin Kierland Resort & Spa). All photos courtesy of Flavors of Phoenix

Dinner and Silent Auction

The festive evening begins at 6:00 p.m. with a cocktail reception and silent auction before the multi-course dinner. The dinner will highlight signature dishes and flavors of the host chefs and is expected to conclude about 10:30.

Tickets for the evening are $500 per person and will go directly to fund research, education & advocacy efforts of the American Liver Foundation.

For more information and to purchase tickets click here.

 

 

PNPK opens in north Scottsdale featuring Craft Sliders and Deviled Eggs

PNPK owner Kellie Pruitt took a personal tragedy and turned it into something positive when she re-opened her Grape Bistro as the new PNPK after a 2 year hiatus. The new full service restaurant and wine bar in north Scottsdale opened in late March on the southeast corner of Scottsdale Rd. and Pinnacle Peak.

Tragedy to PNPK

When a family tragedy occurred in July 2016 Kellie stepped away from running her Grape Bistro to heal. Hiking the nearby Pinnacle Peak(hence the name PNPK) on a regular basis helped her heal and realize something good should come of her situation.

“Earlier this year, I knew I either needed to close or do something new, in part to throw myself into something creative to help myself heal,” said Pruitt. “PNPK has been transformational for me, and now I hope for the Airpark restaurant scene as well.

Bruschetta flight

Flights of sliders and deviled eggs

With its close proximity to the Scottsdale Airport, Pruitt figured flights of sharable plates would be the way for her new place to take off.

The restaurant features 13 Sliders to build a flight from and  7 Devilish Eggs to choose from along with Bruschetta Flights, Charcuterie Flights and more for guest to enjoy a variety of flavors.

Deviled egg flight

Guests can mix & match sliders served on petite Brioche buns such as Crispy Hot Fried Chicken, Short Rib French Dip, Bacon Jam with Angus Beef just to name a few of the variety of proteins between the buns. Sliders can also be served on gluten-free buns or lettuce wraps.

The deviled eggs are not your traditional  eggs with specialties being the Asian Wasabi and citrus slaw, Smoked Salmon with capers & chives and White truffle oil and chives. During Happy Hours guests can enjoy three eggs for $5.

Signature cocktails

Wine, cocktails and beer

Custom wine & beer flights focus on craft beers and wines from around the world. With 30 wines by the glass and 150 more selections by the bottle offering wine drinkers good value or the opportunity to splurge on that special bottle.

The creative cocktail menu pays homage to the surrounding desert and mountains with drinks that include…..

  • The Granite Summit: Bourbon mixed with fresh cherries that have been muddled with vanilla, a touch of sugar and topper of club soda
  • The Trailblazer: Gin combined with fresh strawberries, lemon, basil and a hit of club soda
  • The Gila Monster: A combination of jalapeño simple syrup, grapefruit juice, lime, tequila and sparkling wine (named because it’s got bite!)
  • Hi Jolly: Veev Acai Liqueur is the star here and mixed with fresh mint, lemon and blueberries for a “spirited” antioxidant kick.

A favorite is the signature cocktail  “Tickle Me PNPK Punch” made with sparkling wine, Arizona Prickly Pear and ginger ale. A $1 of each punch is donated to The Friends of Pinnacle Peak Park which is a group of volunteers that help maintain and care for the trail on a daily basis.

PNPK is open daily from 11 a.m. – 10 p.m. with Happy Hour from 11 a.m. – 6:30 p.m. Find it at 23335 N. Scottsdale Rd. Scottsdale 85255. 480-305-0907. http://www.pnpkaz.com/

 

 

 

Chef Michael O’Dowd & Julian Wright to open Las Palmas Cantina in Chandler

Chef Michael O’Dowd is making his way back to the valley’s restaurant scene running the kitchen of restaurateur Julian Wright’s(Pedal Haus Brewery and others) new restaurant Las Palmas Cantina in downtown Chandler. When the restaurant opens in May it will serve coastal cuisine with Yucatan inspiration that Wright found when traveling to Playa del Carmen and Tulum areas of Mexico.

Executive chef Michael O’Dowd

O’Dowd returns to the valley after most recently working in Sedona at L’Auberge de Sedona as executive chef. When in Phoenix O’Dowd scored the coveted AAA Five Diamond  and Forbes Five Star Award  while executive chef at Kai at the Sheraton Wild Horse Pass Resort.

“I’m looking forward to being a part of downtown Chandler and to bringing one of my favorite regions of the world to this community,” said Wright. “ I love that Chandler is still very independent. Everyone is still very much your neighbor.”

Las Palmas Cantina menus

O’Dowd’s menu will highlight the “sand to table” concept with seafood from local fish monger Chula Seafood along with “high country” ingredients. Fish available will include Pompano, Triggerfish, Snapper and more for ceviche and other dishes.

Las Palmas Sandia cocktail

Sweet & spice are tastes you’ll find at Las Palmas Cantina with your shared plates and lighter dishes that will include a jerk chicken Shaken Greens and Cochinta Pibil.

“I haven’t really seen anyone in Arizona exploring this type of cuisine or region,” said O’Dowd. “Being able to learn about the culture and history of the Mayans and create a way to pay homage to the past while creating new ideas, dishes and flavors is what I thrive on.”

Just in time for summer, Las Palmas Cantina’s beverage program will offer refreshing tropical specialty cocktails and Mexican inspired craft beers brewed exclusively for Las Palmas. A selection of tequilas, mezcals and agua frescas will be offered and used as ingredients in the cocktail program.

Need a job

The 5,000 square foot restaurant is currently hiring and those interested can apply in person at the restaurant at 95 W. Boston in downtown Chandler on online at their website.

 

 

New menu and location for Farm & Craft

If you’re air conditioning kicked on this week it means were creeping towards warmer temps and eating lighter & colder foods and drinks to keep cool. In the restaurant scene in means chefs are shifting their menus to lighter seasonal ingredients including  locally grown spring and summer fruits & vegetables. Scottsdale’s Farm & Craft recently added 11 new healthy dishes to their menus.

new menu
Salad

New menu and Happy Hour

Crustless Quiche with cage free eggs, cheddar, chicken sausage, braised kale and chili flake served with a petite salad is one of the two new menu items for breakfast along with Steel Cut Oats with slow cooked coconut milk, turmeric vanilla almond milk, blueberry and apple relish with chia seeds.

On the lunch and dinner menus you’ll find Vegan Ceviche prepared with Golden beets, radish, cherry tomato, avocado, lime, tomato chili sauce, cilantro, served with flax tortilla chips.

Flatbread

An Asian inspired Chilled Raw Pad Thai Spiral with zucchini and carrot, bean sprouts, shredded brussels, raw almond, chili almond butter and tamarind honey and  Seared Cauliflower Steak with smoked paprika coconut butter served with harissa aioli and cucumber yogurt are just a few new dishes.

The Happy Hour menu has been updated as well.

Farm & Craft Uptown

Phoenix fans of Farm & Craft will be glad to know by the end of April the new location will be open on 7th St. at The Colony. The new location will seat more people with a larger patio and bar than Scottsdale and will create their own signature cocktails and menu items.

The Scottsdale location is at 4302 N. Scottsdale Rd. and the Uptown location is 5538 N. 7th St. For more info go to www.ilovefarmandcraft.com/

 

 

 

Broadway Burger & Beer special at Miracle Mile Deli

If you follow me on Instagram @SandyWass quite often you’ll see  burger pics I’ve eaten. It should come as no surprise that when I heard Miracle Mile Deli was doing a week-long burger & beer special I wanted to know more and spread the word. The Broadway Burger & Beer Special is the family owned deli’s way of saying “Welcome to Spring” and the outdoor grilling season.

From April 16th – 22nd you can score a Broadway Burger and a cold refreshing pint of craft beer for only $13.

The Broadway Burger comes with aged cheddar, crispy bacon, Green Leaf lettuce, tomato, red onion and Miracle Mile dressing. A side of French Fries or side item of your choice and kosher dill pickle come with your burger.

Miracle Mile Deli is at 4433 N. 16th St. Phoenix 85016

 

 

 

Rancho Pinot celebrates 25 years with throwback dinner series

Most of us don’t know what we’re doing 6 days from now let alone 6 months from now but in this case advanced planning is needed. Scottsdale’s Rancho Pinot celebrates its 25th anniversary later this year and is celebrating with 4 Throwback dinners as owner Chrysa Robertson invites her mentors and those she’s mentored to help re-create meals from the past.Rancho Pinot

The dinners will take place over 4 weeks in November.

Rancho Pinot has been serving customers farm to table meals using locally sourced and seasonal ingredients long before it was cool and Robertson helped start the first Phoenix chapter of Slow Food International.

What does she attribute to surviving 25 years with the ups and downs of owning a restaurant?

“My tightknit family taught me to appreciate and love food early on,” said Robertson. “I’ve always believed that in addition to food, it’s about hospitality. I could never do what I do without the support and talent of all the people – my family – who work with me. When guests come to Rancho Pinot, they’re coming to my home. I want my guests to feel good, taken care of and to have a civilized dining experience.”

Rancho Pinot Throwback dinners

Chrysa honed her kitchen skills in California before returning to Arizona to open Rancho Pinot in 1993. The dinners pay homage to those who inspired her and whom she’s inspired including FnB chef/owner Charleen Badman and Sacha Levine who’s opening her own restaurant.

The wine will be flowing as Rancho Pinot strolls down memory lane with theses weekly dinners.

Thursday, November 1, 2018 Girls Night

A dinner featuring several of Chef Robertson’s counterparts at Rancho over the years, including Charleen Badman of FnB in Scottsdale, Sacha Levine formerly of Ocotillo Restaurant, Michelle Mango of Mango Cakes, Shannon Plowman of La Vie in Pinetop and Wendy Lair, a personal chef in Northern California.

Thursday, November 8, 2018 Wine Night

A nod to Master Sommeliers, Wine Night features two Rancho Pinot alums, MS Bobby Stuckey and MS Christopher Tanghe, as they work the floor, pouring special bottles paired with an equally extravagant menu.

Thursday, November 15, 2018 Southern California Days

Mentor and inspiration, Nancy Silverton – currently Mozza and Chi Spaca in LA – formerly of Campanile and La Brea Bakery, joins friend Suzanne Tracht of Jar Restaurant in LA, to remember Chef Robertson’s time working in Los Angeles in 1990 with a fun and collaborative menu.

Thursday, November 29, 2018 Northern California Days
Celebrating Chef Robertson’s Napa Valley experience with Terra Restaurant’s Chef Hiro Sone and former sous chef, Jim Neal, this evening brings the famed flavors of Napa Valley to the Sonoran Desert for a can’t-miss culinary dinner event.

Starting in October you can RSVP by calling Rancho Pinot at 480-367-8030 or email to ranchopinot@hotmail.com

Rancho Pinot is at 6208 N. Scottsdale Rd. Scottsdale 85250. For more information see their website.

Paul Hobbs Crossbarn wines poured at Mowry & Cotton dinner

The Phoenician’s newest restaurant Mowry & Cotton pairs California wines from acclaimed winemaker Paul Hobbs Crossbarn Winery this Friday March 23rd.

The dinner comes on the heels of Mowry & Cotton’s first “Meet at Mowry” social dining series. The community dining styled dinner will feature a reception and 3-course dinner paired with 5 wines from Napa &  Sonoma counties. Director of Winemaking Greg Urmini is the evening’s special invitee and will make his way to each table to speak about the wines and winery.

Mowry & Cotton menu with Paul Hobbs wines

The dinner will feature locally sourced vegetables, fresh game and a variety of seasonal ingredients paired with wines that will compliment the meal. The reception is called for 6:30 p.m. with dinner to start at 7.

TABLE                                                                                                                                           “GAME” BOARD

bruleed foie, confit rabbit, quail egg country paté, fennel mostarda, cherry compote, miso mustard, house pickles, crispy flatbread

FIRST                                                                                                                    CHARRED VEGETABLE SALAD

artichoke, cauliflower, Brussels sprouts,

pickled chick peas, herbs, smoked tomato vinaigrette

SEAFOOD DIP

uni, crab, charred pomelo, thai basil, cracked wheat sourdough

MAIN                                                                                                                      SMOKED LAMB SHOULDER

spring vegetable kraut, pea yogurt, salsa matcha, naan

HALF GRILLED PHEASANT

cipollini onion, broccolini, almond, citrus, cherry

GRILLED ASPARAGUS

rye crispies, hazelnut, lemon, smoked cherry

ROASTED SPRING ONION

almond, fermented rhubarb honey, mulato chile yogurt

DESSERT                                                                                                                                    BLACKBERRY GOAT CHEESE SUNBURST CAKE

whipped white pepper brulee

WINES                                                                                                                                         SAUVIGNON BLANC Sonoma County, 2015

CHARDONNAY Sonoma Coast, 2016

PINOT NOIR Sonoma Coast, 2014

CABERNET SAUVIGNON Napa Valley, 2014

CABERNET FRANC Moon Mountain District, Sonoma County, 2014

Save Your Seat

With limited seating reservations are needed and can be made by calling 480-423-2530 or email 00103RestaurantReservations@luxurycollection.com The cost for the evening is $60 per person plus including tax & tip.

Mowry & Cotton at The Phoenician is at 6000 E. Camelback Rd. Scottsdale 85251.

Upscale Toca Madera coming to Scottsdale Fashion Square

With all the development going on around downtown Scottsdale you may have missed that Scottsdale Fashion Square was doing a major renovation on the north side off the Camelview parking lot. The new luxury wing will include upscale restaurants with Los Angeles based Toca Madera being one and Ocean 44 the other.

This will be the third location for Toca Madera with a restaurant in Dubai and the flagship West Hollywood restaurant serving traditional Mexican cuisine with a modern approach.

Adobo Steak

“Making something already exceptional even better is driving the luxury renovation at Scottsdale Fashion Square, and that means creating opulent settings for shoppers to unwind and refresh,” said Michael Guerin, Senior Vice President of Leasing, Macerich.

“The addition of market-exclusive culinary concepts like Toca Madera, along with some of the world’s most respected retail brands, reinforces the property’s reputation as the market’s dominant luxury destination.” 

Toca Madera eats

The menu emphasizes organic and locally sourced ingredients for bold flavors and plenty of options for diners including plenty of gluten-free and vegan dishes.

On the menu currently at the West Hollywood restaurant are Ensenada style fish tacos, A La Roca with American Wagyu beef, Enchiladas de Mole, Chipolte Dusted Tofu Tostadas and the popular Churro Ice Cream Sandwich.

Spill out cafe seating will be available for people to enjoy a bite to eat while sipping on a tequila or mescal, a farm to glass cocktail that uses fresh ingredients or a glass of wine from around the world.

Scottsdale is a market we’ve always wanted to be in,” said Tosh Berman, CEO and Co-founder of The Madera Group. “With Scottsdale Fashion Square’s exciting luxury expansion happening, we knew this was going to be the perfect location for us. We look forward to introducing Toca Madera to the community and showcasing what will be the ultimate in luxury dining.”

Check back for updates or visit their website.

Two chefs are better than one at The Market Restaurant +Bar

We’ve seen a lot of chefs combine forces as one way to share the higher costs of running a restaurant(s) these days. The latest duo to design a strategy is local chefs Jennifer Russo of The Market Restaurant + Bar at Jennifer’s and chef David Duarte. The duo started this week with a culinary commencement dinner featuring both chefs preparing dinner for their “space share” concept.

Sharing space at The Market Restaurant + Bar

The “space share” strategy will allow the two chef’s to work independently while sharing the same equipment, dining room etc.  Jennifer will continue to serve brunch, lunch and dinner her customers have been coming back for.

The Market Restaurant + Bar will be open Sat. and Sun. from 9a.m.-3p.m. for brunch, Wed. Thurs. & Fri. from 11 a.m.- 10p.m.  and the 1st & 3rd Sat. for dinner from 5p.m. – 10p.m.

Chef Duarte’s new concept

Chef David Duarte’s “Finestre Modern Gastronomy” will serve dinner at The Market on Sun, Mon,Tues. and the 2nd & 4th Sat. from 5 p.m. – 10 p.m.

Finestre Modern Gastronomy will serve a 5, 7, or 9 course seasonal menu that can be paired with or without wine. Prices will range from $60- $225 per person based number of courses and wine pairing.

“It’s truly my honor to share the space at The Market with David. He’s a culinary genius and will offer a stellar menu that is sure to wow guests,” said Russo.

The Market Restaurant + Bar is at 3603 E. Indian School Rd. #Ste. A Phoenix 85018. For more information and to make a reservation call 602-626-5050 or at http://themarketphx.com/

Chompie’s offers baseball fans buy one, get one free burgers and hot dogs

Burgers and hot dogs go hand in hand with baseball and Chompie’s is celebrating the arrival of the 2018 Cactus League with Buy one Get one FREE burgers and hot dogs. The month-long promotion kicks off Monday February 19th – March 30th.

Whether you’re going to a game or just looking for a bite to eat this deal is for everybody, no ticket necessary.

Buy one Get one FREE

Chompie’s line-up offers 6 USDA Choice Angus Beef 1/2 lb. burgers and 2 Hebrew National hot dogs to choose from or you can pinch hit with a limited time menu with 4 new burgers and 2 new hot dogs.

Score with the Classic Borenstein burger ($11.99), Original Grilled Patty Melt ($12.99) or the Chicago Dog ($7.99) off the menu or get relieved with the new Philly Steak burger ($13.99), Country Fried Steak burger ($13.99) or Reuben Dog ($8.99) you’ll walk off a winner.

All burgers are served with fries and cole slaw and on a Sesame Brioche bun. A gluten free bun can be substituted for $1.49.

Playing by the rules

This home run of a deal is for dine-in customers who buy 2 drinks and 1 hot dog or burger and get another burger or hot dog FREE. You can mix n match from any of the burgers or hot dogs.

This offer is not available on March 17th (St. Patrick’s Day) and is available at all 5 Chompie’s location. To find a Chompie’s near you go to chompies.com