Another day another day celebrating a food or drink and on March 27th whiskies from around the world get their own day to shine as somebody has anointed the last Monday of March International Whiskey Day. To celebrate the two Phoenix area Twin Peaks (Phoenix & Scottsdale) are putting a unique twist on the classic cocktail Moscow Mule with their Kentucky Mule on this festive day.
Twin Peaks will be 86’ing the vodka on this day and using Maker’s Mark Bourbon whiskey in its place for their Kentucky Mule. If you can’t make it out to Twin Peaks to toast International Whiskey Day with the brown spirit you can make your own Mule with Twin Peaks recipe below. Cheers!
Ingredients below yield 1 cocktail
1.5 oz. Maker’s Mark
.5 oz. lemon juice
.5 oz. simple syrup
2 oz. ginger beer
1 lemon wheel
1 mint spring
Add Maker’s Mark to a copper mule mug. Add lemon juice and simple syrup and stir with a bar spoon. Top with ice and ginger beer. Garnish with a mint spring and lemon wedge.
Twin Peaks two Valley locations – Camelback (2135 E. Camelback Rd., Phoenix) and Scottsdale (8787 E. Frank Lloyd Wright Blvd., Scottsdale). http://www.twinpeaksrestaurant.com/
Chefs move from one restaurant to another like athletes get traded or sign with a new team. Scottsdale’s SumoMaya has announced that they have brought on a new chef to run their team in the kitchen. Roberto Madrid comes to SumoMaya from Deseo Restaurant at The Westin Kierland Resort in north Scottsdale.
One of the first tasks chef Madrid will be overseeing is the new weekend “Bottomless Brunch” the restaurant has begun serving on Saturdays and Sundays. As the popularity of leisurely brunching has become on weekends, SumoMaya’s $39 brunch includes Bottomless Margaritas, Mimosas, Bloody Mary’s and Michaelidas along with a few of rounds of foods. For those who chose not to indulge with cocktails brunch is $29.
While sipping on your cocktails guests can then choose from a family style menu for the “First Round” that includes Smoked Salmon Lox, Sweet Mexican Pastries, fresh fruit & granola and more.
On to the “Second Round” where options include….assorted sushi rolls selected by chef Madrid, SumoMaya’s popular Guacamole w/ Pomegranate or Ribeye with tostatdas, Huevos Revueltos Al Abanil with scrambled eggs or Bread Migas + Chorizo.
Diners then choose an entree from the creative menu that includes Sweet Potato Waffles with sliced bananas, Waygu Steak + Eggs with corn arepa, poached eggs and Hollandaise sauce or Market Vegetable Scramble with crispy quinoa amongst others. Popular weekday menu items such as Kimchee + Egg Fried Rice with mushroom and Korean chili aioli, Enchiladas Suiza, Pork “Al Pastor” Pad Thai will be available.
Make sure you save room for dessert(easier said than done, I know) as the unique Liquid Cheesecake Brulee or Bunelos, those delicious cinnamon donuts sweetened with condensed milk and dulce de leche are served family style.
Both early riser and those who like to sleep in on weekends can take advantage of brunch as SumoMaya serves from 9a.m. – 3p.m. on weekends.
SumoMaya is at 6560 N. Scottsdale Rd. Scottsdale 85250.
Wake up folks & shake off that holiday hangover, things are about to rock n roll on metro Phoenix’s restaurant, wine, beer & cocktail scene in 2017. One of the 1st events is the Meyers Family Cellars Wine Dinner at The Market Restaurant + Bar by Jennifer’s on Wed. January 11th.
Wine and food pairings
The 5 course family style dinner will pair white & red wines from Meyer Family Cellars with a delicious sounding menu from Jennifer’s loaded with vegetables, meats and seafood from locally sourced purveyors. Here is a peek at the menu.
Meyer Family “Fluffy Billows”- Miso marinated + red wine braised short ribs + roasted baby tri-colored carrots + cipollini onions + broccolini + crispy shallots
Meyer Family “Spitfire”- Sharp cheddar + pistachio + honey. Danish blue + pear + mache. Comte + dried fruit + caramelized pecans
Meyer Family Cellars
Like many small wineries it’s a family affair started at a young age, which is how Matt Meyer caught the wine bug. Hanging around his families winery & vineyard at Silver Oak down in Napa Valley, Matt realized he would carry on the family love for northern California and wine making.
Matt and his wife Karen share wine making responsibilities at the Mendocino county winery. Karen got hooked on wine after working a harvest in Margret River near her childhood home of Perth, Australia. The couple met in 1999 when both were working crush at Argyle Winery in Oregon.
Matt’s mom Bonny runs the business side of the winery much like she did in the Silver Oak days. She is Bonny from the famed “Bonny’s Vineyard” bottling from Silver Oak.
Reserve your seat
This dinner starts at 6:30 and costs $70 per person. Reservations can be made by calling 602-579-5327. The Market is at 3603 E. Indian School Rd. Suite A. Phoenix 85018. http://themarketphx.com/
It’s 10 days until we can kiss 2016 good bye and welcome the excitement 2017 will bring us. Those that like to ring in the new year in style can find plenty of places around Phoenix to celebrate New Year’s Eve. Below is a list of several restaurants that are offering dinner on the big night.
Pomelo at The Orchard
Chef Javi Perez will be serving dinner from 5pm – 10pm on New Year’s Eve with limited seating for the prie fix menu. The cost is $120 per couple with 2 glasses of Veuve Cliquot champagne included. To make reservations call 602-633-2600.
Starters (one to share)
Calamari & Shrimp Fritti—Crispy calamari and shrimp served with pomodoro and buttermilk dressing.
Chef’s Board—Assortment of cured meats, artisanal cheeses with toasted baguettes.
Wedge—Half head of iceberg lettuce, bleu cheese buttermilk dressing, crispy bacon, hard-boiled egg and tomato confit. (suggested wine pairing) Saint Louis Sancerre | 2014, Loire Valley
Specialties (one per person)
New York Strip *MR—(12 oz.) angus beef grilled over Arizona Mesquite served with shrimp in a parmesan sauce, seasonal vegetables and scalloped potatoes.(suggested wine pairing) Poggio alla Guardia Super Tuscan | 2012, Tuscany, Italy
Short Ribs—Braised to perfection served with a peppercorn demi glaze sauce and served with seasonal vegetables and mashed potatoes (suggested wine pairing) Milbrandt Merlot | 2014, Columbia Valley, Washington
Salted caramel cookie—Warm salted caramel over shortbread cookie served with vanilla gelato, chocolate sauce and fresh strawberries. (suggested wine pairing) Veuve Clicquot Rose | NV, Reims, France
Pomelo at The Orchard is part of The Orchard PHX, a two acre venue located at 7100 N 12th St. in Phoenix. http://www.pomelophx.com
Sorso Wine Room
North Scottsdale’s Sorso Wine Room will offer 2 seating’s for their celebration at 6:30 & 8:30. Chef Paige Murphy will prepare a 5 course prie fixe menu with a wine or beer pairing. The cost is $100 per person and includes tax & gratuity. Additional bottles of wine are 1/2 all night. To make a reservation call 480-951-4344. The menu may include the following….
Zuzu will over 2 seatings at 5:30 for $75 per person and 8:00 for $95 per person for a 3 course dinner. Those who attend either dinner are invited to a complimentary rooftop Champagne toast at midnight. Tax, gratuity and alcohol are additional at dinner.
A few of the options for dinner include a choice of a starterhttps://www.hotelvalleyho.com/hotel/hotel-events/new-years-eve, entrée and dessert from a special menu. Delicious options include Lobster Bisque with crème fraiche and brioche croutons, Herb Roasted Wagyu Beef Striploin with roasted fingerling potatoes, and Huckleberry Crème Brulee.
EVO ends 2016 with a 4 course Italian feast starting 4pm going til 2am for $55 per person. The menu below will be the only menu served on New Year’s Eve and those in the bar can order a la carte. To RSVP call 480-265-9814.
3 seatings will be available on New Year’s Eve at Joe’s Midnight Run in central Phoenix. 5:00 & 7:30 seatings are $65 per person and the 10:00 seating is $75 per person and will include party favors and a champagne toast. Reservations can be made by phone at 480-459-4467 or by email at email@example.com
Opening Course: Choose 1
Pulpo-grilled fingerling potatoes, paprika oil, garlic and lemon
Two weeks from today many of us will be waking up with cob webs in our head while waiting for the coffee to kick in after ringing in 2017. New Year’s Day 2017 falls on a Sunday and it’s also National Bloody Mary Day. There’s no way better to cure the hangover while continuing the celebration than with the traditional hangover cocktail. Put your New Year’s resolution to get in shape or drink less on hold for another day or 2 and head to these restaurants that will be offering Bloody Mary’s with twist.
Grimaldi’s Pizzeria. Locally owned Grimaldi’s Pizzeria recently launched a cocktail menu that has a Bloody Mary made with their secret pizza sauce. The Grimaldi’s Bloody Mary is made with Grimaldi’s famous pizza sauce and is combined with New Amsterdam Vodka, Demitri BM mix and is served ice and topped with a medley of pizza toppings. To find a Grimaldi’s near you visit www.grimaldispizzeria.com.
Vintage 95 The Miss. Mary is Vintage 95 Wine Lounge’s nod to the classic morning drink. Created with house made Bloody Mary mix that includes horseradish, Worcestershire, Sriracha and tomato juice to give the drink a nice spicy kick. Mix in Svedka vodka and garnished with Beeler’s bacon, olives and a lime wedge makes this drink a standout. $5.00 For information visit www.vintage95.com.
Twin Peaks If you like a drink that will put a bit of hair on your chest, Twin Peaks has the Bloody Mary for you. Absolut Peppar Vodka mixes with tomato juice for a spicy concoction that’s garnished with celery, an olive, and of course, bacon. www.twinpeaksrestaurant.com.
Thirsty Lion The Gastropub offers two Bloody Mary’s on their menu. Try the Sriracha Bloody Mary Vodka made with sriracha sauce, tomato juice and Demitri’s spices. If you want something even spicier try the Wasabi Bloody Mary made with wasabi, tomato juice and Demitri’s spices! For Thirsty Lion locations visit www.thirstyliongastropub.com.
TEXAZ Grill is known for its Chicken Fried Steak having sold almost 1 million in the restaurants 31 years and with Thanksgiving almost here owner Steve Freidkin thought it would be a good idea to combine the two giving his signature meal a Texas twist. From Nov. 20-23 diners can order Chicken Fried Turkey for lunch and supper.
At lunch ($10) diners can order the seasoned and lightly breaded turkey cutlets that is fried to a golden, tender and crisp perfection. Top it with a savory, slow cooked brown gravy and serve it with a side of mashed potatoes and homemade cranberry sauce and you’ll start your Thanksgiving holiday off early with a unique meal to the traditional. At supper ($15) your Chicken Fried Turkey comes with fresh bread & butter and a side salad.
With a day or 2 to come out of your turkey coma you’ll be ready for your traditional Thanksgiving feast with friends and family.
Chicken Fried Turkey will be available 10am-10pm on Sun. Nov. 20th and from 11am-10pm on Mon., Tues. & Wed. TEXAZ Grill will be closed on Thanksgiving Day.
TEXAZ Grill is at 6003. N. 16th St. Phoenix 85016 (602)248-7827 http://www.texazgrill.com
When mornings start getting cooler and weekends being dedicated to football we know the seasons have changed and Fall is upon us. With this seasonal change we also see the change on restaurant menus and cocktail list using seasonal ingredients and flavors. Central Phoenix’s Windsor has created 4 new cocktails with shorter days and longer nights in mind.
windsor cocktail’s no. 36, 40,77 & 83
With no pumpkin spice in sight, Upward Project’s Beverage Director Brent Karlicek has created 4 new numbered, not named, cocktails that uses artisan spirits with the bold flavors of Autumn.
No. 36 is a Manhattan with Karlicek’s personal touch combining Bourbon, red Vermouth, spiced honey, Lustau Sherry & garnished with a spiced honey lollipop.
No.40 uses Dominacan & Demerara rum, this inspired cocktail from a 120 year old recipe blends strawberry syrup, a bold Cocchi Barolo Chinato red wine, Sombra Mezcal, fresh lime juice and a strawberry garnish is “just plain dreamy” as an Italian styled dessert wine.
No.77 is a savory blend of Bourbon, Cutty Sark Scotch, Fernet Branca, lime juice, ginger syrup, Redd’s Ginger Brew and a candied ginger garnish. It’s 27 secret ingredients offer complexity and character.
No.83 uses infused spirits such as Chamomile infused Bourbon, gin, lime juice, house made Mango syrup, Reed’s Ginger Brew and Luxardo Amaro with a mint sprig garnish for a layered cocktail that can also refresh your taste buds.
These new cocktails are now available at Windsor 5223 N. Central Ave Phoenix, 85012 (602)279-1111 http://www.windsoraz.com