Traditional Passover dinner available at Chompie’s delicatessens

With the Jewish holiday Passover less than a month away Chompie’s Deli’s are getting ready to serve the traditional holiday dinner from April 10th – 18th.  The dine-in menu will be available the first 2 nights of April 10th & 11th with take away meals available for all 8 nights.

What is Passover?

The 8 night festival of Passover celebrates the Israelites release from slavery in ancient Egypt. “Coming together for the Passover meal is an important tradition for us at Chompie’s,” says Chompie’s founder Lovey Borenstein. “This is our 29th year providing this special dinner and each year, and we’re so happy to be able to offer it to our friends and family.”

Passover dinner

Dinner for adults is $32.95 and $14.95  for children and the menu is as follows.

  • Choice of Housemade Chopped Liver OR Gefilte Fish with Beet Horseradish
  • Choice of Chicken Soup with Matzo Ball OR Sweet and Sour Cabbage
  • Entrée Choice of:
    • Half roasted chicken with savory Passover Stuffing
    • Braised Brisket of Beef with Gravy
    • Steelhead Salmon Filet
    • Roasted Turkey Breast with Passover Stuffing and Gravy
  • Potato Latke with Applesauce OR Roasted Potatoes
  • String Beans OR Old World Tzimmis
  • Assortment of Holiday Cakes

Dinner will be served from 5 p.m. til closing and a “To Go” menu will be available for those that want to celebrate the holiday at home with the traditional dinner. Reservations are strongly recommended and dinner will be served at all 5 Chompie’s Phoenix area locations.

Scottsdale:          9301 E. Shea Blvd., Scottsdale 85260. 480-860-0475

Tempe:                 1160  E. University, Tempe 85281.  480-557-0700

Phoenix:              4550-324 E. Cactus Rd., Phoenix 85032. 602-710-2910

Chandler:            3481 W. Frye Rd., Chandler 85226. 480-398-3008

Glendale:            7700 W. Arrowhead Towne Center #1145. 623-344-3104

For more information go to http://www.chompies.com/

 

 

 

 

 

Ocean Poke Company to open with week long specials

It seems like Poke, the Hawaiian raw fish salad, is the biggest food craze of 2017 much like the FroYo was a few years back. It seems like every other week there is a new Poke restaurant or location opening around Phoenix and the week of March 27th is no different. Ocean Poke Company opens along the popular restaurant row of Indian School Road in Phoenix.

The fast casual Ocean Poke Company offers fresh “poke bowls” with vegetables, grains, noodles, fruits, sauces and proteins which are healthful and energizing. During the week-long celebration many daily specials will be available.

“Our options are a little different—we wanted to feature both signature bowl ideas for poke fans who want to make it easy—and customizable options with more variations for those who really want to create their ultimate bowl,” said Ocean Poke Co. Co-Founder Chad Ahrendt.

The 7 signature bowls are offered with 2 protein scoops for $10 and 3 protein scoops for $12 and include

  • OPC: White Rice, Tuna, Salmon, Cucumber, Carrots, Watermelon Radish, Wasabi, Green Onion, OPC Sauce
  • Cali: White Rice, Imitation Crab, Cucumber, Avocado, Green Onion, Pickled Ginger, Wasabi, Sesame Seeds, Spicy Mayo
  • Kim Chi: Tofu Noodles, Albacore, Shrimp, Kimchi, Daikon Sprouts, Pickled Red Onion, Green Onion, Masago, Sesame Seeds, OPC Sauce
  • Heat Check: White Rice, Spicy Tuna, Cucumber, Jalapeno, Wasabi, Green Onion, Daikon Sprouts, Chile Flakes, OPC Spicy Sauce
  • Go Hawaiian: Mixed Greens, Cucumber, Edamame, Green Onion, Sesame Seeds, OPC Sauce
  • Citrus: Tofu Rice Noodles, Albacore, Scallop, Mango Relish, Edamame, Watermelon Radish, Coconut Flake, Citrus-Ponzu Sauce
  • Go Green:Quinoa, Mixed Greens, Cucumber, Watermelon Radish, Carrot, Green Onion, Avocado, Daikon Sprouts, Edamame, Pickled Red Onion, OPC Sauce

Ocean Poke Co. is the brainchild of 4 successful entrepreneurs & Phoenix natives Chad Ahrendt, Chris Mercato, Charles Richardson and Brian Delia who bring many years of combined experience to the company.  “We have managed many businesses in the natural health industry, and I know this will help impact Ocean Poke Co. for the positive,” said Richardson.

Below is the schedule of daily specials.

March 27 & 28: 50% off your bowl

March 29 & 30: Buy one bowl, get one free (equal or lesser value)

March 31: A percentage of proceeds will benefit Phoenix Children’s Hospital

April 1: Free Cali Bowl or $8 off any other bowl, 11 am – 1 pm

Ocean Poke Company is at 3619 E. Indian School Rd. Phoenix 85018 and hours are 11:00 a.m. to 9:00 p.m. (Sun-Thursday) and 11:00 a.m. to 10:00 p.m. on Friday and Saturdays. http://www.oceanpokeco.com/

 

Lunch & Learn at Marcellino Ristorante

If you’ve ever wanted to learn what makes classic Italian cuisine so good now’s your chance as Chef Marcellino Verzino of his namesake restaurant, Marcellino Ristorante is hosting 2 Lunch & Learns  in coming weeks sharing his secrets and recipes.

Pasta & Pesto

Saturday March 18th is when 16 lucky guests will pull up a seat at the chef’s island and will watch and learn as chef Marcellino creates his homemade pasta and delicious pesto.

Gnocchi & Tomato Sauce

Come back on Saturday April 22nd and learn how he makes his Gnocchi and light tomato sauce as you watch chef gracefully make his way around the exhibition kitchen preparing his delicious potato dumplings.

Only 16 seats are available for each of the classes that will start at 1pm and conclude about 3pm. Attendees will dine on salad,  pasta and dessert after his cooking demonstration. Cost for each of the exclusive Lunch & Learns are $35++.

Reserve your seat by calling the restaurant at 480-990-9500.

Marcellino Ristorante is at 7114 E. Stetson Dr. Scottsdale 85251. http://marcellinoristorante.com/

 

 

 

Updated: Nice weather to sip and savor for Social Hour on the patio at Beckett’s Table

Update: Beckett’s Table continues to serve  Social Hour but no longer serves it on the patio. It is only in the bar or at the community table.

The calendar may say it’s still winter but our Phoenix temperatures feel like spring has sprung and there is now better way to celebrate our beautiful weather than patio dining at Beckett’s Table. Come join chef and owner Justin Beckett on the patio for Social Hour daily from 5-6:30 and enjoy Happy Hour pricing on selected eats and drinks through the spring.

Beckett’s Table ‘s signature cocktail The Palmaire. Photo courtesy of Serendipit Consulting

Enjoy your time on the covered wrap around patio sipping on a glass of wine or a signature cocktail including The Palmaire which is made with Pomegranate liquor and juice, orange vodka, house made honey, syrup, lemonade and mint. In between sips, taste bites of the creative cuisine of chef Beckett who sources much of his fresh ingredients from within 30 miles of the restaurant.

Beckett’s Table is at 3717 E. Indian School Rd. Phoenix 85018. http://beckettstable.com/

 

Burger Battle returns to see who makes the Best Burger in the Valley

The Scottsdale League of the Arts annual Burger Battle returns this Thursday March 9th with more burgers, beers and fun to its new location at the Scottsdale Waterfront at 7 p.m.

The Burger Battle is one of the non-profits more popular events which helps raise money for artists, art programs and art education through several fund-raising events throughout the year.

This years Burger Battle will be emcee’d by local sports writer and sports  talk show host Dan Bickley. Burgers will be served from local restaurants such as Hand Cut Burgers, Aioli Gourmet Burgers and Arizona Wilderness Brewing Company.

In between tasting burgers, side dishes and desserts attendees will be able to play lawn games and dance to the sounds of The Groove Merchants.

After tasting burgers patrons will be able to cast their vote for the People’s Choice Award for Best Burger while 5 judges will be selecting the Judge’s Choice Award. 2 winners will then compete in the World Food Championships in November.

Tickets for the competition are $65 when purchased in advance or $75 at the door. VIP tickets are available for $85 and include early entry at 6 p.m., a VIP gift and access to a private lounge. This is a 21 and over event. Tickets can be purchased at http://scottsdalefest.org/

 

 

The 2nd annual Barrel & Board moves to SoHo63 this Thurs. Feb. 23rd

If you like to sip on barrel aged whiskey & beer while eating cheesy treats then this Thursday’s Barrel & Board tasting event is for you. One of the Scottsdale League of the Arts fundraising events moves to downtown Chandler’s SoHo63 for the 2nd annual tasting.

Barrel & Board photos courtesy of Landon Evans & HDE Agency

The 3 hour event pairs local craft brewers & distillers and their barrel aged libations with cheesy & tasty bites from local restaurants including The Perch, Aioli Gourmet Burgers and more. You can cast your vote for best cheese pairing while listening to local acoustic guitarist Tom Kumagai perform live.

Tickets purchased online are $50 & at the door are $60 while supplies last and include unlimited cheese samples & tasty bites, 4 oz. beer samples, 1 oz. whiskey samples and commemorative tasting mug.

Barrel & Board will be held at SoHo63, 63 East Boston Street, Chandler, AZ.  For tickets and more information, visit http://www.scottsdalefest.org/

Here is a partial list a brewers, distilleries & restaurants participating.

12 West Brewing

Arizona Brewery Tours

AZ Distilling

Brat Haus

Campari

Chicago Distilling

Dragoon Brewing Co

Elizabeth’s Moments of Joy

Four Peaks Brewing Company

Glenfiddich

Grand Canyon Brewing Company

Hamilton Distilling

Helio Basin Brewing Company

Hudson Whiskey

Huss Brewing Company

Modern Tortilla

Mother Road Brewing Company

O.H.S.O. Distillery + Brewery

Russell’s Reserve

SanTan Brewing Company

Two Brothers Artisan Brewing

Uncle Bear’s Brewery

Wisconsin Cheese Market

Wren House Brewing Company

Yancy’s Fancy Cheese

 

Chef Charles Wiley to open Hearth ’61 at new Mountain Shadows resort

A lot has been going on the last few years at the corner of 56th St & Lincoln Dr. in Paradise Valley as the old Mountain Shadows resort makes way for the new & modern Mountain Shadows resort. Phoenix area foodies have been anxiously awaiting what popular chef Charles Wiley will be doing with the resorts signature restaurant. We now know he will be opening Hearth ’61 in early March.

The seasonal ingredient driven restaurants name Hearth ’61 pays tribute to 1961, the year Paradise Valley was incorporated and a “Hearth” being a centerpiece of the resort and the Paradise Valley community.

Duncan carrots

Chef Wiley will be using his friendships he’s built over the years at Sanctuary on Camelback Mountain and at Hotel Valley Ho’s Zuzu with farmers and other local purveyors to fuel his menu that will marry rich flavors with traditional cooking styles and techniques on the evolving menu. The restaurant will be open daily for breakfast, lunch and dinner. A few of the dishes from the menu are…..

Niman Ranch Dry Aged Tomahawk- A 40-oz. bone in rib-eye, dry aged 28 days, roasted garlic, rosemary truffle butter

George’s Bank Sea Scallops – sauce romesco, buttered mushrooms, ancient barley, charred spring onion, fennel pollen

Charred Eggplant & Hayden Mills Ancient Grains – red quinoa, white sonora & farro berries, shiitake mushrooms, asparagus, roasted peppers, ricotta salata

Ginger Roasted Carrots – tahini yogurt, chervil

Floor to ceiling windows to view the surrounding Camelback & Mummy Mountains and desert, a sunken living room lounge, open kitchen and above ground wine cellar surrounded by glass are just a few of the design and decor features that honor a time from the past along with modern ambience.

The 5’s courtesy of Hearth ’61

“It is truly an honor to be a part of this iconic project, the rebirth of Mountain Shadows,” said Wiley. “We will rely on all the relationships we’ve cultivated over the years with local farmers and artisans to craft a rustic yet vibrant cuisine. The culinary team we’ve assembled is nothing less than extraordinary, and we’re excited to present menus featuring a perfect balance of innovation and tradition”.

The inventive menu of chef Wiley’s at Hearth ’61 will be complimented by an ingredient driven cocktail program that features 2 original cocktails, The 5 C’s referring to Arizona’s cotton, copper, cattle , citrus and climate industries which will feature locally distilled Commerce Gin, grapefruit & lemon juice and muddled basil leafs. The Forty-Rod which uses High West whiskey, corn milk, lime juice, ginger – cayenne syrup and garnished with a corn husk is inspired by the strong whiskey drinks of the old west.