Fleming’s Prime Steakhouse & Wine Bar Celebrates Spring with Filet & Lobster Combination

Seasonal Favorite Available Now through April 7 for $37.95

Fleming’s Prime Steakhouse & Wine Bar is at it again and welcomes spring with the return of its iconic Filet & Lobster combination. Now through April 7 at all Fleming’s locations, guests can enjoy a tender Filet Mignon and a sweet North Atlantic Lobster Tail, plus a starter course and a side, all for only $37.95. (plus tax + gratuity).

Guests will start the experience with their choice of the Wedge Salad with crisp iceberg lettuce with grape tomatoes, red onions and crumbled blue cheese or French Onion Soup baked with gruyere and parmesan cheeses. The generous filet mignon—Fleming’s leanest cut—and broiled lobster tail with drawn butter are accompanied by sautéed Spaghetti Squash with lime butter.

The Filet & Lobster option is not on the regular menu and is only available upon request.

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

If not in the Phoenix area go to find a location near you and make reservations, please visit

2010 Stolpman Estate Grown Syrah

Founded in 1990 by Tom & Stolpman, Stolpman has in the past sold the majority of grapes to the likes of Ojai Vineyards & Sine Qua Non that is until 1997 when they started to bottle their own Syrah, Sangovese and Sauvignon Blanc. When Winemaker Sashi Moorman came on board in 2001 he worked to increase the quality of grapes grown and began experimenting with grapes like Grenache, Viognier and Chardonnay in the Ballard Canyon vineyards. Currently there are 152 acres under vine with the majority of them going into Stolpman wines.

The 2010 Syrah comes from grapes that were grown in a very tough year in the Santa Ynez Valley with a cool spring and summer and a late heat wave in September just before harvest.The result is one of Stolpman’s more accessible Syrahs they’ve produced over the years that is drinkable now or can get better in the next 10 years. With a splash of Viognier added this Cote-Rotie style wine produced 5,000 cases in 2010.

This deep colored wine offers a nice balance of fruit and tannins. Ripe red fruit along with nuances of chocolate, spice and oak give this wine a large mouth feel with a lingering finish on the tongue.This wine would pair well with roasted meats and vegetables along with grilled, smoky BBQ. This delicious wine retails for about $30. www.stolpmanvineyards.com

2010 Chehalem 3 Vineyard Pinot Noir

Chehalem 10Founded in 1993 with the 1st vines planted the vines for the Ridgecrest vineyard back in 1982 Chehalem under the guidance of Harry Peterson-Nedry and his daughter & winemaker Wynne was recently named to 1 of 20 “Oregon Wineries to Know” in a recent issue of The Wine Spectator. In addition to sourcing grapes from Ridgecrest vineyard, Chehalem uses grapes from their Coral Creek and Stoller vineyards for vineyard designate bottling’s along with their 3 Vineyard Pinot Noir.

The 2010 3 vineyard is Burgundian in style with well-balanced toasted oak, bright red fruit along with cinnamon & spice. Using sustainable practices from start to finish Chehalem and all of the growers experience several weather extremes in the ’10 growing season including an Indian summer which led to a late harvest for Pinot Noir. Despite the challenges of the vintage, the 5,288 cases produced earned 90 points in the Dec. 15, 2012 issue of The Wine Spectator w/ single vineyard bottling’s scoring higher. Retailing for about $30 this Pinot would pair well with salmon, duck and fowl and easy eating beef. www.chehalemwines.com/

NEW DESMOND’S STEAKHOUSE TO OPEN IN MIDTOWN MANHATTAN 247-Seat Restaurant to Boast City’s Largest Open-to View Dry Aging Room

The latest entry in the high stakes arena of New York steakhouses is Desmond’s Steakhouse, opening Monday, Feb. 25 as a contemporary interpretation of the classic genre, melding stylish décor and service with culinary substance. Located in Manhattan’s energetic Midtown West on Seventh Avenue at 38th Street, Desmond’s is less beef-centric and offers more diverse dining experiences than typically associated with steakhouses. Certainly, the imposing 8,000 square foot, 247-seat restaurant showcases USDA prime beef (five different cuts in six sizes), its 50-day matured-to-perfection process finished in the city’s largest open-to-view dry aging room. Desmond’s, however, also presents a large array of non-bovine related offerings, including: succulent selections from the glistening raw bar that will rival the dry aging room as visual food porn; a collection signature dishes such as skillet seared sea scallops, truffled mashed potatoes, asparagus; and steaks of a piscatorial persuasion, including grilled yellow fin tuna, complemented – as are their beef counterparts – by an array of house made sauces.

The diversity of the menu is complemented by that of the experiences Desmond’s Steakhouse affords diners. From a quick bite at the 70 foot-plus marble-topped bar, anchored by the raw bar, or a casual meal in one of the bar area’s high backed leather-clad booths to a business one at the dining room’s spaced-for-private-conversation tables or a romantic dinner at one of its cozy banquettes. There are also sexy crescent-shaped booths for gatherings of up to six and a semi-private dining room.

Being on Fashion Avenue (the local moniker for Seventh), Desmond’s takes a more modish approach to traditional New York steakhouse ambiance. A dramatic Deco glamorous staircase sweeps up from the street level entrance on 38th Street where the predictable burnished wood paneling is enlivened with distinctive architectural elements including glass brick and field stone walls, antiqued red brick coffered ceilings and beige brick framed dark wood floors. Decorative accents such as white subway tile, regal cream crown molding and richly textured wall paper accents are bathed in the glow of the theatrical lighting from statement-making fixtures throughout.
It is an unabashedly swank setting in which a cocktail program showcasing pre-Prohibition concoctions, such as the Gold Rush and Mamie Taylor seems fitting. While the wine room visible behind the bar is testimony to Desmond’s commitment to the appreciation of the viticulture arts.
Desmond’s Steakhouse is at 513 Seventh Avenue, with its entrance on 38th Street. It is open daily for lunch and dinner. For reservations and more information, call (212) 391-6900 or visit www.desmondsnewyork.com

Culver’s Hosts “Day of Giving!” Benefitting the Phoenix Children’s Hospital


Phx childrens hospitalCulver’s is hosting its 2nd annual “Day of Giving” event on Tuesday, March 5, 2013 for the Phoenix Children’s Hospital.

Culver’s is partnering with Phoenix Children’s Hospital and is inviting the public to stop by one of their 14 Valley locations to donate!

Tuesday, March 5, 2013

Visit one of the 14 Culver’s restaurant locations and help support Phoenix Children’s Hospital and its world-class care. Simply enjoy your favorite burger, sandwich, dinner or your favorite fresh frozen custard and Culver’s will donate 10% of its proceeds to Phoenix Children’s Hospital!

All 14 Culver’s locations Valley wide!

10% of the proceeds will be donated to the Phoenix Children’s Hospital to help support Phoenix Children’s Hospital in its care for children and their families. www.culvers.com

Deer Valley
1825 W. Deer Valley Dr
Phoenix, AZ 85027
PH 623-580-4567

Cave Creek
20835 N Cave Creek Rd
Phoenix, AZ 85024
PH 602-788-1616

825 E. Camelback Rd
Phoenix, AZ 85014
PH 602-595-7876

Metro Center
10225 N 28th Drive
Phoenix, AZ 85051
PH 602-861-2000

Paradise Valley Mall
4506 E Cactus Rd
Phoenix, AZ 85032
PH 602-889-5057

3155 W Ray Rd
Chandler, AZ 85226
PH 480-268-7249

8271 W Ludlow Dr
Peoria, AZ 85381
PH 623-242-8826

16145 West Bell Rd
Surprise, AZ 85374
PH 623-218-6575

1025 N Avondale Blvd
Avondale, AZ 85323
PH 623-792-8649

Casa Grande:
2453 E Florence Blvd
Casa Grande, AZ 85194
PH 520-426-4225

8668 E Shea Blvd
Scottsdale, AZ 85260
PH 480-636-8480

5127 N 99th Ave
Gendale, AZ 85305
PH 623-328-9282

1841 S Greenfield Rd
Mesa, AZ 85206
PH 480-892-2430

1909 S. Country Club Dr
Mesa, AZ 85210
PH 480-733-5330

2012 Champ to Defend Title as Fastest Wiener in the West at 18th Annual Wienerschnitzel Wiener Nationals

Start your doggie as it will be no ordinary walk in the park! More than 50 of Arizona’s fastest dachshunds will converge on Feb. 23 to race in the 18th Annual Wiener Nationals – Arizona Regionals race! After winning the regionals, Phoenix dog, Oscar went on to earn the 2012 championship title competing against the victors from nine other regional races held throughout the year. Now he must guard his title as the “Winning Wiener” in 2013. Can he do it again or will another AZ dog claim the top spot?

Returning Champ Oscar “My Wiener” of Phoenix will go “nose to nose” in a race to the finish line on Saturday, Feb. 23 in Tucson, Ariz. for the 18th Annual Wienerschnitzel Wiener Nationals – Arizona Regionals. Oscar will once again be competing against Arizona’s fastest dachshunds for a chance to defend his title as Arizona’s “Top Dog.” More than 50 dogs will race but only one will go from “wiener to winner,” taking home $250 and a trip to the Holiday Bowl in San Diego for the 2013 Finals!

Saturday, February 23
Check-in: 8:30 a.m.
Prelims: 9 a.m.
Final race: 1 p.m. – During halftime at the UA vs. WSU men’s basketball game

The University of Arizona – Jimenez Field
N. Campbell Avenue & Enke Drive (Access the field off Enke Drive)
Parking: 6th Street garage is free before 9 a.m., $5 after 9 a.m.


· Pick up an entry form at any Tucson Wienerschnitzel location, register on race day at Jimenez Field (8 a.m.), or register online at: www.wwnraces.com

· Registration is free. Hurry – space is limited


· Admission to Jimenez Field is free for the races.


· Dogs in costume and racing jackets

· Wienerschnitzel Hot Dog Mascot “The Delicious One”

· Community interacting with the dogs, enjoying a fun day at the races

Arizona Wine Industry Elects New Leadership

New committee members look to grow Arizona’s wine industry

The Arizona Wine Growers Association elected its new officers at its quarterly membership meeting held Feb. 5, 2013, in Willcox, Arizona at Aridus Wine Company. Incorporated in 1983, the Arizona Wine Growers Association serves grape growers and winemakers in Arizona, allying its members for representation, promotion and education. The association strives to advance with integrity the sustainable growth and production of authentic Arizona-grown wines.

The newly elected leadership for the association’s Executive Committee is:

President: Peggy Fiandaca, Lawrence Dunham Vineyards
Willcox Regional Vice President: James Callahan, Aridus Wine Company
Sonoita Regional Vice President: Kent Callaghan, Callaghan Vineyards
Verde Valley Regional Vice President: Barbara Predmore, Alcantara Vineyards
Urban Vice President: Cory Whalin, SuVino Winery
Treasurer: Robert Carlson III, Carlson Creek Vineyards
Secretary: Casey Rooney, City of Cottonwood Economic Development

  (As pictured from left to right: Casey Rooney, Barbara Predmore, Robert Carlson III, James Callahan, Peggy Fiandaca, and Kent Callaghan. Cory Whalin not pictured.)
(As pictured from left to right: Casey Rooney, Barbara Predmore, Robert Carlson III,
James Callahan, Peggy Fiandaca, and Kent Callaghan. Cory Whalin not pictured.)

“I am humbled to be elected by the membership to a second term as President and very excited to work with this talented group of wine industry professionals as we continue to move the Arizona wine industry forward,” said Peggy Fiandaca, President and owner of Lawrence Dunham Vineyards. “The growth of the statewide wine industry has been tremendous, and Arizona wines are sought after and continue to impress wine critics.”

Outgoing executive committee members – Fran Lightly (Sonoita Vineyards), Rob Hammelman (Sand-Reckoner Vineyards), and John McLoughlin (Bitter Creek Winery) were also recognized for their dedicated service to the organization over the past two years. The quarterly membership meeting was hosted by Scott and Joan Dahmer of Aridus Wine Company, Arizona’s newest custom crush facility.

Arizona has over 60 licensed and bonded wineries – up from nine in 2004 — and more are being developed. Most of Arizona’s vineyards can be found in northern Arizona’s Verde Valley, in Sonoita and Elgin in southern Arizona and in the greater Willcox region in southeastern Arizona. Arizona wines have been highly regarded by Robert Parker and the Wine Spectator. Arizona wines have been served at the White House on many occasions and at many James Beard House dinners. For more information about the Arizona Wine Growers Association and upcoming events, visit www.ArizonaWine.org.

Phoenix franchisee hopes Shark’s like sushi too

Fast-casual and customer creativity is a concept that Phoenix foodies have come to embrace, and the build-your-own sushi roll bar franchise is about to see how much Shark’s really like sushi on Friday’s episode of ABC’s hit reality show, Shark Tank. The pitch will be fed to the sharks on Friday, February 15 at 9 p.m. EST.

Shane & Sherri Sender
Shane & Sherri Sender

While the franchise was created by two Austin-based brothers and co-founders Yuen and Peter Yung, the concept has been very successful for Valley couple, Shane and Sherri Sender, who opened the Phoenix location at 1515 N. 7th Ave. on February 2, 2012. The fast-casual couple also owns and operates 11 Subway franchises in the Phoenix/Scottsdale area.

Very much like Subway, when customers visit How Do You Roll?, they can create their own sushi by choosing proteins like raw tuna to grilled chicken and a variety of fruits and vegetables. The restaurant also boasts vegan and gluten-free foods to satisfy diverse dietary needs. Don’t worry, if you would rather not make your own roll, they have a pre-made roll menu to order from.

While the owners are not at liberty to say what the outcome is on Friday’s episode, they will still be celebrating the store success.

For more information on How Do You Roll? please visit http://www.howdoyouroll.com.

2008 Alvear Pedro Ximenez (PX) de Anada sherry.

Alvear Pedro Ximenez de Anada

This delicious dessert wine from Spain is what one would expect from a winery that dates back to 1729. Located in the southern town of Montilla in Andalusia region, the Alevar family uses grapes from their vineyards as well as purchase grapes for their sherries.

This 100% Pedro Ximenez is sweet yet balanced and with nice lingering flavors of raisins, chocolate and maple. Food pairings include pastries & sweet meats after a meal. Also over ice and with soda it makes for a cooling drink. Only 300 cases of this wine comes in to the U.S.

Blue Bell Starts 2013 with Mint Cookies ‘n Cream Newest creation a refreshing mash up of two popular flavors

Blue Bell-Mint Cookies n Cream-150

Blue Bell Ice Cream rings in the New Year with the release of a refreshing new flavor, Mint Cookies ‘n Cream Ice Cream – a smooth mint ice cream combined with mint crème-filled chocolate cookies and semi-sweet chocolate chips.

“Mint Cookies ‘n Cream is a combination of two of our top-selling flavors,” said Paul Kruse, Blue Bell CEO and president. “If your two favorite flavors are Cookies ‘n Cream and Mint Chocolate Chip, then this is surely a big thing to happen to ice cream. We’ve combined a smooth mint ice cream with the same crunchy chocolate cookies that are in our Cookies ‘n Cream, except these are filled with a mint crème.”

Blue Bell promises several more new and exciting ice cream flavors as well as frozen snack items will be released this year. “Each year we spend months creating and sampling possible new flavors,” Kruse said. “Last year we introduced Red Velvet Cake Ice Cream and it became an instant hit. This year we’ve got a great flavor line-up of your tried and true favorites and a few new creations you’ll love too.”

The Texas-based ice cream manufacturer encourages Blue Bell fans to join its online Country Club at www.bluebell.com. Members of the fan club receive e-mails announcing new flavors before they are available in stores.

Mint Cookies ‘n Cream Ice Cream in available in grocer’s freezer through March. Find more information about Blue Bell and current flavors at bluebell.com