Tag Archives: restaurant

Binkley’s in Cave Creek to host Dukes Family wine dinner on Wed. Oct 30th

Binkley’s Restaurant in Cave Creek will be hosting a 6 course dinner paired with the wines of Dukes Family Vineyards, a Pinot Noir producer in Oregon on Wednesday, October 30th. The seasonally planned menu and wine pairing cost is $116 plus tax and gratuity per person and will include meat and seafood representative of the Fall season prepared by James Beard nominee Kevin Binkley including Elk, Sturgeon and duck breast. The dinner begins at 6:30 p.m. and reservations are needed and can be made at binkleysrestaurant.com or 602-437-1072. Binkley’s Restaurant is at 6290 E. Cave Creek Rd. in Cave Creek. Below is the menu and wine pairing.

House Cured Ham

Arugula, butternut squash jam, quince, confit cippolini onion, sumac lavosh

2011 Blushing Kate Rose

Smoked Sturgeon

Sunchoke salad, bacon, frisee, horseradish crème fraiche

2007 Nipple Hill Pinot Noir

Seared Duck Breast

Cottage cheese pancake, spiced pecans, pomegranate, red sorrel, foie gras coulis

2008 Alyssa Pinot Noir

Truffle & Porcini Pierogi

Shaved truffles, charred baby leeks, parmesan

2006 Thomas Pinot Noir

Braised Elk Shank

Blackberries, sweet potato, rapini

2005 Alyssa Pinot Noir

Epoisses Pot au Crème

Black pepper bread stick, apple, watercress

2009 Nipple Hill Pinot Noir

Liberty Market celebrates 5th anniversary by launching LM2.0

Liberty Market 2.0
Liberty Market 2.0
With their 5 year anniversary less than a week away, Liberty Market’s partner Joe Johnson has spent the past year getting feed back from customers and staff(known as “brigademembers”) wanting to know how to make their experience better. What he came up with was LM2.0, which started implementation on October 2nd.

Joe’s goal is to ” make a great place even better” and in order to do that you’ll see less signage, better flow through the dining room, new upholstered booths and new menus. On those new menus you’ll see more entrees, more healthy options and shareable plates. In keeping with Liberty’s local philosophy there will be even more locally sourced ingredients and the walls will include art from local artists.

On Monday October 14th Joe and brigademembers will celebrate the anniversary and showing off LM2.0 with $5 Tower burgers and $5 Liberty Ale’s from 11 a.m. – 9 p.m. They will also feature special desserts along with drawing for gift cards.

Liberty Market is at 301 N. Gilbert Rd. Gilbert AZ 85234 (480)892-1900 www.libertymarket.com

Photo: Arizona Restaurant Week preview.

Arizona Restaurant Week www.ArizonaRestaurantWeek.com returns Saturday September 21st – Sunday the 29th, 2013 and I recently was invited to preview some new restaurants along with some long time favorites and a few dishes of what they’ll be serving that week. If a picture is worth a 1,000 words then the following pictures are worth……

Pig & Pickle 2922 N. Hayden Rd. (at Thomas Rd.) Scottsdale, 85251 (480)990-1407 www.pigandpickle.com
Sapporo 14334 N. Scottsdale Rd. Scottsdale, 85254 (480)607-1114 www.sapporoscottsdale.com
Virtu 3701 N. Marshall Way Scottsdale, 85251 (480)946-3477 www.virtuscottsdale.com
Roaring Fork 4800 N. Scottsdale Rd. Scottsdale, 85251 (480)947-0795 www.RoaringFork.com

Virtu's Roasted Beet salad
Virtu’s Roasted Beet salad

Sapporo's Blue Jumbo Crab Cake w/ Grilled Corn & Cucumber Salsa
Sapporo’s Blue Jumbo Crab Cake w/ Grilled Corn & Cucumber Salsa

Virtu Starter Kit- Cocchi Vermouth di Torino, Plymouth Gin, Grapefruit Bitters, Bitter Lemon Soda
Virtu Starter Kit- Cocchi Vermouth di Torino, Plymouth Gin, Grapefruit Bitters, Bitter Lemon Soda

Pig & Pickle
Pig & Pickle

Pig & Pickle's Braised Duck leg on Kool wild rice & quinoa
Pig & Pickle’s Braised Duck leg on Kool wild rice & quinoa

Sapporo's Cougar Roll
Sapporo’s Cougar Roll

Grilled Flat Iron Steak with Truffle Parmigiano Reggiano Polenta
Grilled Flat Iron Steak with Truffle Parmigiano Reggiano Polenta

The Roaring Fork's White Chocolate Oreo Pie & Heath Bar Bark
The Roaring Fork’s White Chocolate Oreo Pie & Heath Bar Bark

Fleming’s offers a Surf & Turf deal for you in September

Filet Mignon & Crab Meat stuffed prawns
Filet Mignon & Crab Meat stuffed prawns

As the calendar flips to September this weekend, Fleming’s Prime Steakhouse & Wine Bar is prepared with a 2 course prix fixe menu of Filet Mignon and Crab Meat stuffed shrimp. Those customers that make a reservation online to dine at any of the 4 Phoenix area locations will pay only $32.95 for this great deal.

1st course includes your choice of French Onion soup or New Wedge salad followed by a broiled Filet Mignon prepared to your request along with sweet freshwater prawns stuffed with lump crab meat and topped with a spiced crumbed crust. A side dish of mashed potatoes is also included. This online offer runs from September 3rd – September 30th.

There are four Fleming’s in Phoenix in Chandler, Scottsdale, North Scottsdale and Peoria:

o Scottsdale: 6333 N. Scottsdale Rd. / 480-596-8265
o DC Ranch-North Scottsdale: 20753 N. Pima Rd. / 480-538-8000
o Chandler: 905 N. 54th St. / 480-940-1900
o Peoria: 9712 W. Northern Ave. / 623-772-9463

To find a location near you and make reservations, please visit Fleming’s website www.flemingssteakhouse.com

My 1st Korean BBQ experience at Koryo Korean BBQ in Glendale

In all my years of eating I’ve never had Korean BBQ until recently. Being a fan of BBQ I ventured outside of my comfort zone and met up with some friends for my 1st Korean BBQ experience. Under new ownership, Koryo koryosushiandbbq.com offers a wide variety of food. Mostly meats and vegetables there are some fish selections on the menu so fear not vegetarians.

Japchae is a clear noodle dish that is sautéed with vegetables and beef and topped with sesame seeds. Eaten with chop sticks this light dish seemed to disappear pretty quickly, not before I was able to get a couple of plate full before our main course of BBQ’d meats.

Table side grilling of meats include pork belly and marinated Rib-eye and short ribs which were all very good and flavorful. A couple of traditional Korean dishes were served as well.
Short ribs, rib eye and pork belly on the grill
Short ribs, ribeye and pork belly on the grill
All meals are served with an array of side dishes including cabbage and cucumber Kimchi using various seasonings.
side dishes
side dishes
Bibimbap is Korean for “mixed rice” and came served in hot bowl with rice on the bottom cooking and topped with beef, peppers , mushrooms, bean sprouts and other veggies along with a fried egg laid on the top. Mix it up and add some spicy sauce and watch the egg yolk cook and you’ve a satisfying and filling bowl of food. Spicy and good flavors of the mixed ingredients I would put this up with any kind of bowl from any other cuisine.

Many other items on the menu include sushi, tempura and goyza.

I’m glad I had the opportunity to taste Korean and would recommend Koryo to the 1st timer or an experience Korean BBQ enthusiast as this restaurant is clean and very accommodating in addition to the good food served.

Koryo is at 10040 N. 43rd Ave. Suite 1K Glendale AZ 85302 (623)234-8530 and has hours of 11 a.m. – 10 p.m. Mon. – Fri. 12 noon – 10 p.m. on Sat. & 12 noon – 9 p.m. on Sun.

Fired Up Grill celebrating it’s 4th anniversary this Saturday June 1st.

Owner and chef Joe Busone is all fired up, that’s because his popular Chandler restaurant Fired Up Grill www.firedupgrill.com is celebrating its 4 year anniversary this Sat. June 1st. That’s a big victory in this day and age as many restaurants struggle to stay open after a year in the Phoenix area.

To celebrate Joe is offering up $4.00 draft beers, $4.00 glasses of house wine and $4.00 appetizers all day long. At 6 p.m. valley singer Kristy Dee will be providing entertainment for the evening. Fired Up will also be highlighting its New American cuisine and favorite menu items of some of their regular customers.

“This past year has been really great,” says owner and Chef Joe Busone. “We plan to continue doing what we do best, and that is create great food, and provide guests with a fun place to unwind and an enjoyable atmosphere.”

Fired Up Grill’s menu is seasonal and creative and includes the Seared Asian Salmon, Chicken Souvlaki and a Jalapeno-Ginger Chicken Salad. Joe offers Happy Hour everyday from 3 p.m. – 6 p.m. and has live entertainment on weekends.

Reservations are suggested, but not required. Please call 480-940-4040 for more details. Fired Up Grill is located just east of Interstate-10 in the upscale Shoppes of Casa Paloma 7131 W. Ray Rd. (56th St. & Ray) Suite 45, Chandler, AZ 85226.

My Sneak Peek of Arizona Restaurant Week Dine – Around

Celebrating Arizona’s more than 8,500 restaurants and their 260,000 employees while making Arizona a top culinary destination.

With the always popular Arizona Restaurant Week www.ArizonaRestaurantWeek.com starting in just 10 days May 18th- 27th, the Arizona Restaurant Association invited myself and a few other lucky media people to take tour, and taste, of 4 of Scottsdale’s newest restaurants participating in Spring 2013 celebration. Here is a sample of what you can expect.

Top to bottom : cappuccino dei Funghi, Insalata manago & Caprese
Top to bottom : cappuccino dei Funghi, Insalata manago & Caprese

We met at Taggia at The Firesky Resort & Spa to taste a sampling of the 3 choices they will be offering for their 1st course.
The Cappuccino dei Fungi was a personal favorite as I love all things mushrooms, this mushroom soup uses Portobello and porcini along with some truffle spuma.
The Caprese was a soft burrata, yellow heirloom tomato slice and pink peppercorns.
Insalata Manago is roasted red peppers wrapped in thinly sliced mango tossed with pickled red onions and arugula.
All were prepared by executive Chef Massimo De Francesca and his staff. To read more about Taggia see my post about Massimo’s coastal Italian cuisine http://pullingcorksandforks.com/?p=840

Peter Rabbit cocktail
Peter Rabbit cocktail

On to our next stop at Searsucker we were provided with transportation by Uber www.uber.com the newest way to catch a ride with their app on your cell phone for on-demand car service with professional drivers.
Greeted at Searsucker with a Peter Rabbit cocktail we enjoyed a sampling of Farm Bird lollipops with snake bite hot sauce for those of us who enjoy a little heat with their chicken.
The squid “sweet heat” is Searsucker’s unique take on calamari with sweet and spicy a taste.

After a quick ride in one of Uber’s Escalades we arrived at Ben & Jack’s Steakhouse for our main course of Sirloin steak or salmon filet. My filet was perfectly cooked to medium rare and was served with mashed potatoes and steamed broccoli. There is nothing wrong with a good steak from Peter Luger’s alums Ben & Jack and their first foray outside of NYC. www.benandjackssteakhouse.com

Ben & Jack's Steahouse's Sirloin steak w/ mashed potatoes and steamed broccoli
Ben & Jack’s Steakhouse’s Sirloin steak w/ mashed potatoes and steamed broccoli

Almost full, we all saved room for dessert and we were off to Davati Enocteca for executive chef Peter DeRuvo’s Millie Foglie which is berry sauce and whip cream in between a puff pastry and a drizzle of creme anglaise. A perfect way to end the evening as the dessert was not to heavy and cured my daily sweet tooth. www.davantiscottsdale
Davanti Enoteca's Millie Foglie
Davanti Enoteca’s Millie Foglie

Based on what I tasted and saw this should be another record-setting week for the twice annual culinary celebration and reservations are highly recommended if you plan to check out your favorite restaurant or get to a new restaurant you’ve been wanting to try.