Salut Kitchen Bar owner shows his European flair with new look

When Romain Lauro bought Salut Kitchen Bar two years ago he brought with him over 25 years of restaurant experience. For the Lyon, France native his love for food came early, at the age of 3 and easily as Lyon is the capital of the food world. Much of his life Lauro worked for his father serving ice cream at young age then taking over at his father’s fine dining restaurant Comme en Provence. He sold the restaurant after 20 years to fulfill his dream of coming to the United States.

“As a longtime restaurant owner in France, I am committed to bringing the elements of the high-quality dining experience to Salut Kitchen Bar,” said Lauro. “From adding new lights to changing the interior to a light, relaxing color scheme, I want Salut to be a place guests can enjoy an affordable, but delicious scratch made meal in a comfortable atmosphere.”

Salut Kitchen Bar
Saltimbocca di Marsala. All photos courtesy of PBS Studio 3 and Amanda Moore at Evolve Marketing.

What’s new at Salut Kitchen Bar

Salut Wine Bar is known for scratch made Mediterranean and American cuisine and been awarded “Best Wine Bar in Tempe”. Known for bruschetta, salads, sandwiches, gourmet tapas and an extensive wine list from around the world.

Most changes guest will see are to the interior and exterior of the restaurant. Wood accents, new lighting, landscaping and more will give guests an excellent wine and dining experience. Chef Trayton Hutchinson oversees the kitchen and makes sure the food is up to Lauro’s high standards.

Salut Kitchen Bar offers daily lunches for $9.99, daily happy hour from 3 -6 p.m. and weekly specials. Wednesday’s give guests the opportunity to choose a bruschetta board or Salut sampler & a bottle of wine for $25. Weekend brunch is offered from 9:30 a.m. – 2 p.m. Salut Kitchen Bar is at 1435 E. University Dr. Tempe 85281. For more information and to stay up to date on weekly specials visit their website.

 

Arizona Beer Week sees new collaboration beer at SanTan Brewing Co.

Celebrating 10th years of friendship and the craft beer scene Arizona Beer Week returns February 6th, 2020. Through the 15th SanTan Brewing Co. has scheduled a week’s worth of events for beer fans. The highlight is the Brewer’s Round Table that features a new collaborative beer from SanTan and other downtown Chandler brewers. The Wee Heavy Scottish Ale “Wee Heavy, Get In My Belly” was brewed on January 16th at nearby Flix Brewhouse.

Beer fans will be able to get a first taste of Wee Heavy at the Strong Beer Festival February 8th before getting tapped at SanTan on February 13th. Tim Caggiano of SanTan Brewing, Derek “Doc” Osborne of the soon to open Pedal Haus Brewery, Marissa Bernal of Flix Brewhouse and Jake Hredzak of The Perch Pub & Brewery all collaborated on the beer.

“We chose to create a Wee Heavy Scottish Ale for this collaboration. This style plays to a strength of our host brewer, Marisa; who has made award winning Scottish Ales at Flix Brewhouse, “said Tim Caggiano, Brewer, SanTan Brewing Company, “Collaboration brews are super fun because everyone brings their own technique and I always learn something new.”Arizona Beer Week

Arizona Beer Week Brewers Round Table dinner

Wee Heavy will be on tap at each brewer’s taprooms for Arizona Beer Week and will be featured at the annual Brewers Round Table dinner on the 13th. The four- course dinner will pair beers from the downtown Chandler brewers while guests ask questions and hear from the brewers while enjoying the menu below.

Asparagus + Goat Cheese Ravioli– Spent Grain Pasta, Charred Asparagus, Chevre, Lemon Cream, Pecanwood Bacon, Chive + Garlic Micros

Venison Mini Chimi– Venison Sirlon, Hatch Chile, Oxoaca, Cilantro Rice, Chile Con Queso, Pickled Red Onion, Avocado

Lamb Chop – Herb Crusted Smoked Lamb, Mushroom + Brie Polenta, Beernaise, Charred Leek

Wee Bit Of Bread Pudding– Wee Heavy Bread Pudding, Whiskey Fudge, Bing Cherry Compote, Vanilla Meringue, Burnt Orange

“Hanging out with other brewers is always a great time. Being able to collaborate with them is even better. Doc, Tim, and Jake all brought new knowledge for me to learn and incorporate in my future brew days,” Marisa Bernal, Head Brewer, Flix Brewhouse.

Tickets for the dinner are required and are $65 per person +tax. Gratuity is included and tickets can be purchased here. SanTan Brewing Co. will have other events during Arizona Beer Week and a full list is available on at https://santanbrewing.com/events. SanTan Brewing Co. is at 8 San Marcos Pl. Chandler 85225.

 

 

KMLE Country Chili, Bourbon & Beer Festival brings the heat

A bowl of spicy chili, a shot of bourbon and a cold beer to wash it down sounds pretty good. Enjoy all three at the 3rd annual KMLE Country Chili, Bourbon & Beer Festival when it returns to downtown Chandler on Saturday February 29th. The festival at Dr. A.J. Chandler Park invites home cooks to the chili cook-off to see how they stack up against local restaurants.

A dozen top shelf bourbons, cocktails and craft beer will be featured along with a day’s worth of live music. Southbound, Western Fusion Band & Jim Bachman and the Day Drinkers are a few bands filling their air with country music. Life size lawn games and cornbread, chili dog and Frito pie eating contests will keep the day fun and festive.KMLE Country Chili, Bourbon & Beer Festival

“The event is a great combination of favor and flair,” said Landon Evans creative director of HDE Agency, the event’s producer. “From mild to unbearably hot chili offerings and over a dozen of top shelf bourbons you’re likely not to try – we welcome all to indulge, experience and engage with the variety of bourbons, beers and bands.”

A portion of the proceeds from the KMLE Country Chili, Bourbon & Beer Festival will be donated to the Greater Cause Foundation. The non-profit gives back to communities greater causes including a children’s welfare, anti-bullying, hunger, animal abuse and more.

Tickets for the festival that starts at 12 noon are available at the festival’s website. Dr A.J. Chandler Park is at 178 E. Commonwealth Ave. Chandler.

 

Top Chef John Tesar coming to 2020 Nirvana Food & Wine Festival

Update: Rescheduled to October. Purchased tickets good then, details to come.

Sanctuary on Camelback Mountain Resort & Spa has announced the dates and schedule of events for the fourth annual Nirvana Food & Wine Festival. April 16th -19th Chef and Nirvana host Beau MacMillan welcomes celebrity chef’s Robert Irvine, Scott Contant and Bravo Network’s “Top Chef” winner John Tesar. Celebrities including Rob Riggle and The Bella Twins and other chefs will be hosting and having fun with guests along with chefs and mixologists from around Arizona.

“This event is one that is so near and dear to my heart,” said MacMillan. “Having the opportunity to celebrate outstanding culinary talent, mixology, music and more alongside some of my closest friends and fellow foodies is a true privilege. Nirvana really offers something for everyone and that’s a big part of what makes the festival such a special experience.”

The annual festival celebrates food, wine, music and spirits in a most luxurious resort in the valley and has become a very popular festival in only three years.

Top Chef

Tickets for the five headlining events are available with additional events and after parties still may be added to the weekend’s festivities.

Thursday, April 16- Wood, Wine & Wagyu presented by Far Niente 

The 2020 festival kicks off with this ever-popular event, featuring superstar culinary talent from across North America preparing Snake River Farms American Wagyu cooked over open-wood flames while celebrity mixologists craft whisky-based cocktails utilizing Woodford Reserve. Guests will then be invited to take their places at the table for an intimate, family style dinner with wines hand selected by Far Niente. Country music superstars D. Vincent Williams, Dillon Dixon and Joe Diffy will provide musical accompaniment. Tickets start at $350.

Friday, April 17- Flutes & Coops

Experience the ultimate Champagne campaign and fried chicken feast headlined by DJ Miss Mixx, Fosterson and 17 of the Valley’s best chefs preparing their best fried chicken recipes. This indoor/outdoor event will feature full bars and cocktails shaken by some of the Valley’s best mixologists with one chef being crowned king of Flutes & Coops by popular vote. Tickets start at $150.

Saturday, April 18- Tequila & Tortillas

Grab the salt and limes! Held at the iconic Hotel Valley Ho, this year’s Dia de los Muertos-themed Tequila & Tortillas event will feature nearly 20 locally and nationally recognized chefs cooking up the best of the best in southwestern fare. Since no fiesta is complete without tequila, several of the Valley’s top cocktailers will be on-site mixing up delicious tequila-based cocktails.

This year’s event also features a team “taco takedown” competition, tequila luges and a stunning art presentation by the renowned Gennaro Garcia. Tickets start at $125.

Saturday, April 18- Best of the West

The biggest event of the weekend, Best of the West will be hosted by Scott Conant and Tony Abou-Ganim and will offer 20 live-action stations showcasing cuisine from the most talented chefs of the Valley and greater Arizona. Set to the backdrop of the stunning Camelback Mountain, this not-to-miss event will also offer live musical performances from Double D and the Nashville Allstars to close out the night. Tickets start at $175

Sunday, April 19- Rosé Parté  

The star-studded rosé-all-day trend continues with Rosé Parté, co-hosted by Robert Irvine and the Bella Twins. Guests will have the opportunity to mix and mingle with some of the Valley’s top culinary talent as well as taste two-dozen different rosé wines. This brunch-style party will also include craft cocktails, ice carvings, a raw bar and beats by DJ Miss Mixx. Giving new meaning to the term “Sunday Funday,” this is a not-to-miss closing experience. Tickets start at $150.

Robert Sinskey Vineyards and Huss Brewing dinners coming to Quiessence

February is quick upon and social calendars are filling up. Quiessence at The Farm is hosting two special dinners’ pairings its seasonally grown vegetables, herbs and edible flowers with food friendly wine and beer. Chef’s Dustin Christofolo’s Tasting Menus pairs with wines from Robert Sinskey Vineyards followed a week later with beer from Huss Brewing Co. Robert Sinskey Vineyards

Robert Sinskey Vineyards dinner

Thursday January 30th at 6:00 p.m. the Napa Valley winery food driven wines will compliment Chef’s menu with much coming from the farms own Seed to Soil Garden. The five course meal is $95 per person plus tax & 20% gratuity.

First Course paired with 2016 Abraxas

Cauliflower Soup- Poached Scallops, Braised Greens, Currants

Second Course enjoyed with 2016 Vin Gris

Arizona Aged Beef Carpaccio -Bread Spoon, Parmesan Aioli, Pickled Shallots, Tempura Herbs

Third Course pairs 2014 Pinot Noir

Tortelli di Zucca- Rabbit Confit, Crushed Hazelnuts, Borage Flowers

Fourth Course paired with POV

Guinea Hen Roulade- Wrapped In Tessa, Crimson Lentils, Wild Mushrooms,  Grilled Daikon Radish, Red Pepper Jam, Fried Sage

Fifth Course paired with Pinot Gris Late Harvest  

“The Farm At South Mountain” Preserved Apple Pie- Vanilla Ice Cream, Lavender Honey Drizzle

Huss Brewing Co. beer pairing dinner

Huss Brewing’s Brewmaster Jeff Huss will join guests for this dinner on Thursday February 6th at 6:00 p.m. Starting on the patio with a beer cocktail and passed appetizers. The Arizona Beer Week celebration moves to the solarium for dinner. Limited seating is available for $85 per person plus tax & 20% gratuity.

1st Course Paired with Scottsdale Blonde

Wild Shrimp And Carrot Risotto- Roasted Carrots, Tomato Vinaigrette, Parsnip Chips, Chervil

2nd Course paired with Koffee Kolsch

Smoked Diver Sea Scallops Dusted With Espresso- Sunchoke Puree, Fingerling Potato Chips, Tempura Button Mushrooms, Koffee Kolsch Gastrique

3rd Course paired with Papago Desert Sage

Two Wash Ranch Chicken Fried Cornish Hen- Herb Aioli, Sous Vide Turnips, Preserved Farm Buddha Hand Citrus, Kale

4th Course paired With Copper State IPA

Artisanal Cheese Board- Nuts And Savory Jams Served With Grilled Noble Bread And Lavosh Crackers

Seats are limited for both dinners and can be reserved by calling (602)276-0601 or going to the Open Table links for the Sinskey dinner and for the dinner with Jeff Huss. Quiessence at The Farm is at 6106 S. 32nd St. Phoenix 85042.

 

Nobu Scottsdale opens Monday and is taking reservations

The new luxury wing at Scottsdale Fashion Square is buzzing with excitement as world renowned chef Nobu Matsuhisa opens Nobu Scottsdale on Monday January 27, 2020. The sushi and Japanese cuisine restaurant has begun taking reservations for this highly anticipated opening. His first restaurant opened in New York City in 1994 with partners Robert DeNiro and Meir Teper, the trio now have restaurants on 6 continents.

“Scottsdale is a very special city, and a location we have been looking forward to opening for a very long time,” said Chef Matsuhisa. “Scottsdale is a truly unique destination for a special kind of luxury and Fashion Square is at the center of it all,” he said.

Chef Nobu made a name for himself in the 1990’s when he put his take on classic Japanese cuisine and sushi using new flavors and cooking techniques. He’s built a loyal following at over 40 restaurants and hotels around the world.

Nobu Scottsdale will have classic dishes such as Yellow Tail Sashimi and Black Cod with miso along with dishes only found in Scottsdale. Local ingredients will play a big role on the menu and cocktail program. The cocktail program continues to evolve as mixoligists from around the world continue to curate it.

“Each location has a unique menu that is influenced by global trends as well as the local scene,” says Nobu. “We look forward to bringing guests the signature dishes they have come to love, along with new dishes exclusive to Nobu Scottsdale.”

Nobu Scottsdale is taking reservations for dinner and can be made by calling 480-581-0055 or by visiting their website.

 

French fries and live music return to the FRIED Festival

Update: Postponed, no date set yet!

Hard to believe January is almost over and we’re looking to Saturday April 18th for the FRIED: A French Fry and Music Festival. We are, so circle the date on your calendar when over 20 local vendors serve up gourmet French fries and local indie bands return to Margaret T. Hance Park.

Expect to be in French fry heaven as popular Phoenix area restaurants and food trucks top our favorite fried food with everything from carne asada to lobster and kimchee. You can try the creatively topped gourmet French fries for only $2-$3 with larger sharing sizes available. Line-ups for bands and vendors are being finalized with announcements made on the festival’s social media. Lawn games, a marketplace and non- French fry foods will be available at the festival that starts at 12 noon. Gracie’s Tax Bar will be on hand serving libations.

This popular festival is from PHX Fest the same calorie loving folks who bring us the Phoenix Pizza Festival and Downtown Donut Festival. Part of the proceeds goes to Phoenix Inc., a community group promoting downtown Phoenix as a world class city.

Phoenix Spokes People will valet your bike if your ride down and Lyft discount codes will be available. Tickets are on sale and can only be purchased on-line for $10 at https://www.friedfestival.com/. Margaret T. Hance Park is at 1202 N. 3rd St. Phoenix 85004.

Plant based GuacStar Kitchen to open first location in Tempe

One of the biggest trends in 2019 was plant based foods and soon the first plant based restaurant in Arizona will open in Tempe. When GuacStar Kitchen and Cantina opens near ASU at University & Rural Roads it will be a one of a kind eating, drinking and entertaining restaurant.

Partners James Carlin, Tom Cerino, Randy Feldman, Suzanne Davis and Julie LaRussa look to re-define plant based restaurants with an upbeat and hip concept found in N.Y.C and L.A. “GuacStar’s goal is very simple – to show the masses that you don’t have to sacrifice your taste buds or your wallets by eating plant-based cuisine,” said Carlin, GuacStar co-owner. “Our mission is to make healthy food sexy and to create an exciting, unpretentious plant-based dining destination where the overall experience counts just as much as the food.”

Executive Chef Vincent Contreras has created plant based versions of classic Mexican cooking. The full-service restaurant will also have a beer, wine and cocktail program.

GuacStar Kitchen and Cantina will have a contemporary decor with soft lighting, raw materials and a warm, inviting atmosphere. The restaurant will be open for lunch, dinner, weekend brunch and late night dining.

GuacStar Kitchen and Cantina will be at the Cornerstone Mall at 930 E. University Dr. Tempe 85281.

The Arizona Native Edible Experience is coming to Scottsdale

Arizona’s Native American tribes will be showcasing foods and culture at the Arizona Native Edible Experience. The cocktail style tasting on Saturday February 8th will be at Scottsdale’s Museum of the West from 6-8 p.m. The annual event is hosted by the Arizona American Indian Tourism Association (AAITA)and will feature native art and a silent auction in addition to food tastings.

“This event gives us an opportunity to showcase the dynamic Native communities and multitude of tribes thriving here in Scottsdale today and also allows us to educate the residents and visitors of Scottsdale about these tribes and their important role in the City’s rich heritage,” said Geri Hongeva, President of the AAITA. “We are proud to represent such a vibrant group of peoples and share their stories that have shaped the past.

Arizona Native edible experience
Photos by Haile Sutton
Native chef tasting stations will offer traditional foods as well as modern tastes and cocktails. Featured chefs and guests include San Carlos Apache forager & Ancestral Food Archivist Twila Cassadore, Brian Yazzie aka “Yazzie the Chef”, Renetto – Mario Etsitty and Andrew Humeyumptewa.
The Experience is part of Scottsdale’s Western Week and the Arizona American Indian Festival 2020 being held over the weekend. Tickets for the Arizona Native Edible Experience are $25 and can be purchased at http://www.arizonanativeexperience.com. The Museum of the West is at 3830 N. Marshall Way, Scottsdale 85251.

RKDA Kitchen hosting Malabar Spiced Liqeur Cocktail Dinner

Arcadia Lite’s RKDA Kitchen is hosting a dinner inspired by the spice route of India. Malabar Spiced Liqeur will be paired with a 5 course menu designed by Bob Tam. Wednesday, January 29th guests will a meal full of flavors as the exotic Malabar pairs with fish, duck and more.

Opening act
Yuzu Mint Raita & Crisp Papadums
amuse bouche
Crimson & Clover- Malabar, rum, lime, tamarind.

act 1
Tuna Tataki
heirloom tomato salsa
Sundown Aperitif – sparkling wine, Malabar, apple spiced, peychaud’s bitters, lemon, apple.

act 2
Tikka Marsala Moules Frites
pei mussels, butter, garlic, marsala, wine, tomato, ginger, basil, cilantro, yogurt, lemon, fries.

Coconut Conundrum- gin, Malabar, coconut, lime, curry, sugar.

Headliner
Smoked Malabar Duck
orange kecap glaze, many roots puree, braised greens.
Promisa De La Tierra- tequila, Malabar, lemon, egg white, beet, cinnamon, mint.

encore
White Chocolate Malabar Creme Brulee
seasonal fruit.
Wonderland- cacao nib washed Malabar, vodka, peche de vigne liqueur, almond milk.

RKDA Kitchen open quietly last year at the busy intersection of 40th St. and Indian School Rd. Featuring sandwiches, salads, creative signature cocktails from Trish Renehan Vodrazka and a sushi menu, RKDA Kitchen brings out your inner rock star with its music and decor.

The family style dinner starts at 6 p.m. and tickets are $71 pp and include tax & gratuity. Limited seats are available and can be reserved at https://rkdamalabardinner.bpt.me/. RKDA Kitchen is at 3950 E. Indian School Rd. Phoenix 85018.