The Phoenician’s Mowry & Cotton restaurant is again hosting their signature BBQ, Bourbon & Beer Feast on Saturday October 27th. Chef de Cuisine Tandy Peterson cooks BBQ favorites smoked spare ribs and whole roasted pig paired with local beers and bourbon. Resort guests and locals are invited to this all-you-can-eat feast.
Guests will be able to sample beers from Four Peaks Brewing Co., Huss Brewing and Phoenix Ale House. Sip on bourbon from Buffalo Trace, Jim Beam and Woodford Reserve.
The 21 & over event offers guests the chance to mix & mingle as they sample food and drink on the patio and at stations inside the restaurant.
Seating is limited and tickets are $70 plus tax & gratuity and include unlimited food and 6 drink samples. The event goes from 1 p.m. – 3:30 p.m. and reservations can be made by calling 480-423-2530 or by email. For more information visit their website.
Plenty of Mexican food can be found around Phoenix but not many fine dining Mexican food options. One of the best is La Hacienda by Richard Sandoval at The Fairmont Scottsdale Princess which offers a new look and menu. One of the things that has not changed is the history and heritage of the restaurant.
According to General Manager Jack Miller, “The leadership at the Fairmont Scottsdale Princess is committed to making sure the heritage and history of this local dining landmark is honored while bringing the design and menu forward. We are determined to make sure La Hacienda continues to be the top ranked Mexican restaurant in Arizona for another generation.”
Authentic dishes at La Hacienda
Influencing the menu comes when chef Richard Sandoval and chef Forest Hamrick visit their families and new restaurants in Mexico. Popular dishes including Lobster Tacos, Filet a la Parilla and table side guacamole returned when La Hacienda re-opened in late September. New dishes include Short Rib Barbacoa and Pescado Zarandeado, a barbecued Sea Bass with charred aioli, heirloom tomato and avocado.
Make sure you try the trio of Sweet Corn Tamales, the sweet spicy mole is “lick the plate” worthy.
Another new attraction are the 21 new specialty cocktails that have been introduced. All use less than four ingredients to highlight a specific flavor. “Smoked Cocktails” highlight the new cocktail menu that use Mezcal to give it the smoky flavor. La Hacienda features over 150 tequilas and a growing selection of Mezcal all picked by Tequila Goddess Katie Schnurr.
A new look and expansion
The exciting new menu is compliments the new look of La Hacienda created by Judith Testani. Testani is a local designer with her own firm, Testani Design. Testani says “The goal for the re-design of La Hacienda was to align the interior of the restaurant with the sophisticated palette of the chef and menu.”
An expanded lounge and bar allows guests to gather and offer communal dining at high top tables. Tequila bottles are on the new display shelf across from the agave wall crafted by a local artist.
Large light fixtures drop from the ceiling are new as is furniture and accessories from Mexico. Guests will notice light-colored stucco walls, detailed blacked steel and renovated restrooms.
Guest can dine at La Hacienda daily at 5 p.m. until 9 p.m. Sun. – Thurs. and 10 p.m. on Fri. & Sat. To view the menu and more information view their website.
Arizona Restaurant Week makes its return September 21st-30th and it would be a full-time job to list all participating restaurants. I’ve decided to post about 2 restaurants that are of interest Artizen, American Crafted Kitchen & Bar at The Camby Hotel and Hearth ’61 at Mountain Shadows Resort.
Artizen, Crafted American Kitchen & Bar offers 4 courses for $44++ where guests will choose 1 dish from each course. Executive Chef Dushyant Singh’s menu offers gluten-free and vegetarian dishes on each course and is inspired by unique Arizona flavors.
Griddled Halloumi gf/vegetarian
Grilled Shishitos, Black Garlic, Cilantro Pesto, Mint
Correction: Richard was promoted to Executive Sous Chef of the resort, not Hearth ’61.
In less than a year at Mountain Shadows Resort, Banquet Chef Richard Garcia has been promoted to Executive Sous Chef at the Paradise Valley resort’s signature restaurant Hearth ’61. Garcia will be working under the guidance of Executive Chef Charles Wiley. This isn’t the first time the duo have worked together as they helped re-open Hotel Valley Ho in 2005.
New Mexico born Garcia spent time in Santa Fe where he found his love for food and cooking from local chefs. In 1998 he worked at Mark Miller’s Coyote Cafe learning how to cook southwestern cuisine before attending Scottsdale Culinary Institute. After earning an Associate Degree in Culinary Arts he returned to Santa Fe to work at the El Dorado Hotel.
Garcia returned to Scottsdale’s Avalon in his first sous chef position before heading to Trader Vic’s as sous chef. He joined Hotel Valley Ho’s Zuzu as their first chef de cuisine before being promoted to executive sous chef.
He was re-united with Wiley in late 2017 when he accepted a position at Mountain Shadows as banquet chef.
Wiley is thrilled to have him at Hearth ’61 as he brings his innovative cooking style using simple ingredients to the menu.
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