Month: May 2020

The Dash Inn re-opens in Scottsdale after 27 years

If you attended ASU from 1967 – 1994 you probably spent some of your parent’s money on beer and food at The Dash Inn. Closed in 1994 by the fourth set of owners the popular dive bar was an institution at Apache & Rural Rd. has re-opened as part of Brat Haus in Scottsdale. The Dash Inn Tribute Room’s owner Dave Andrea is also the owner of Brat Haus and was one of the last owners at the original location. I visited the new location with a very excited ASU alum on the 2nd night it was opened and many local alumni have been strolling down memory lane as the stopped by to remember their college years. Rumor has it when it was billed to a credit card it read “the library”.

“The Dash Inn was a hip joint, and you could see that just by walking in,” said former employee Tom Cole. “Management never gave long-haired waiters a hard time when they applied for work, which gave the personnel and restaurant a look that attracted the counter-culture while its traditional Mexican feel attracted everyone else.”

Andrea uses one of the dining rooms at Brat Haus for The Dash Inn as guests prefer the outdoor beer garden. Guests will find nostalgia and 500 MTV music videos on a rear projection TV and a limited menu of Mexican food. The menu includes the popular secret recipe margarita and cheese crisp with all menu items costing $8 or less.

“Luckily, I had kept all of the old recipes and plenty of pictures to help replicate the details of design, smallware and furniture,” Andrea said. “The Dash played an important role in thousands of people’s happy memories of a simpler time and college life in the ‘70s and ‘80s. It’s been so much fun listening to all their stories as we bring it back.”

The Dash Inn Tribute Room is located at 3622 N. Scottsdale Road 85251. Hours are Wednesday through Friday from 4 p.m. to close and Saturday through Sunday from 11 a.m. to close. For more information and updates check out their Facebook page.

Chef Derek Upton goes from drumming to cooking with cannabis

When I caught up with chef Derek Upton for lunch recently I was surprised our paths hadn’t crossed before with our mutual interest in food, cannabis and the local restaurant community. Spending over an hour speaking with him about everything from food, cannabis & CBD, music and cell phones I realized we will be hearing more from him in the future.

Growing up in Fresno, Derek took to drumming at an early age at church. He didn’t think it would take him around the world playing for national acts, into the recording studio or playing his last gig at the American Music Awards. When life on the road began to take its toll he went to pursue a second act as a chef. Growing up in an Italian Portuguese family helping to cook meals at home he knew what he wanted to be back in the kitchen.

He wound up in Phoenix after touring with Scoti Slate and returned after attending The Institute of Technology in Clovis in 2012 and 2013 where he studied culinary arts and the business side of the restaurant industry. Derek made a name for himself in Phoenix working at Evo, Cafe Monarch, Original Gravity, The Windsor, Beckett’s Table and most recently The Breadfruit. He’s been the private chef to celebrities David Spade, Henry Rollins, Michael Rapaport and Cardinals wide receiver Larry Fitzgerald.

chef Derek Upton
Lamb dish from “Cooked with Cannbis”

Derek Upton cooks with cannabis

Educating himself on the benefits of cannabis and CBD became personal. It’s changed his life and ignited his passion for it as he once weighed over 500 lbs. He’s dropped over 150 lbs. since his journey started and wants to lose 150 more. As cannabis becomes legalized around the country Derek found that cooking with cannabis is what he wanted to do.  Cannabis is more than the psychoactive THC that many associate with the plant and he’s looking to redefine the stereotype. Educating others of its health benefits in cooking and telling his story is how he’s going about it.

Using Instagram and other social media platforms, Derek parlayed his use of cannabis in cooking and being hired for private cannabis dinner parties to opportunities on TV. His recent appearance on Netflix’s “Cooked with Cannabis” was the start of another chapter in his life. Unlike most chefs who aspire of owning their own restaurant Derek wants to continue to cooking for others in a private setting and producing cooking shows and videos. Although cooking with cannabis is his specialty he does cook without it as well. Our lunch fell between conference calls where he’s discussing media and ambassador opportunities for the next phase of his career.

He does a lot behind the scenes connecting cannabis related businesses to one another to help move the cause forward. He’s currently filming his own TV show “Stay Hungry” and is on Instagram and Facebook at Chef Derek Upton.

 

Reel Pizza Pies offers “Pies & Vibes” and more in Surprise

Kaleb Copenhaver, owner of the new Reel Pizza Pies had two passions growing up, pizza and music. So what do you do, you open a pizza restaurant with a great playlist. That’s what the 22 year old Copenhaver did with his new restaurant that opened May 20th in the Marley Park shopping center in Surprise.

“Reel Pizza Pies is a cool place to go with great music and great pizza,” says Copenhaver of his 1,200-square-foot, 15-seat restaurant that serves slices, whole pies as well as sandwiches and subs via counter-service style. “We set ourselves apart by using the best and freshest ingredients in an energetic and fun environment,” he adds.

Copenhaver started working in pizza restaurants at the age of 16 and has traveled the country tasting great pizza before opening Reel Pizza Pies. He uses 00 organic flour, fresh mozzarella and organic Bianco tomatoes in his New York style thin crust and thick Sicilian style pizzas and makes fresh bread and dough with a traditional approach. Pizza is baked in an Electric Deck Oven he calls the “pizza master”. He also makes subs, salads and desserts and meatballs using his grandmother’s recipe.

Starting at 11 a.m. Friday May 22nd the first 50 customers will receive a free cheese pizza with the purchase of a beverage. Saturday June 20th will be the official grand opening with a pizza tasting, games, prizes and more.

The restaurant is at 13953 W. Waddell Road, Suite 103 Surprise 85379. Delivery is available within specific boundaries. Hours are Sunday through Thursday 11:00 a.m. to 9:00 p.m. and Friday and Saturday 11:00 a.m. to 10:00 p.m.; closed Tuesdays. For more information and a complete menu, visit their website.

Lumberjack’s Taco Shack on Food Network’s Supermarket Stakeout

Four year old Lumberjack’s Taco Shack has taken to the streets and heading to your TV. Owner Cash Murphy rolled out of his taco shack in Tempe into a food truck in recent weeks and tonight he’s featured on the Food Network’s “Supermarket Stakeout”.

There will be a viewing party for tonight’s episode at Club Red in Mesa with Lumberjack’s Taco Shack food truck. Dinner starts at 5 p.m. running until 11:30 with the episode airing at 10. Large screens inside Club Red are set up and the bar is open with social distancing. Get your tacos while you can because Murphy heads to Sturgeon Bay Wisconsin for the summer before returning to Arizona in October.

During the recent pandemic Murphy loaded up his food truck with an ice cream PA on it announcing his arrival in the neighborhoods selling his tacos. He has several Facebook pages and Youtube channels featuring his cooking. On his Cooking with Cash channel and page he teaches people how to cook at home on a limited budget, PANdemic- Recipes for Quarantine. The videos have been very popular and he hopes tonight’s appearance will continue to spread the word of his award-winning tacos.

To taste the tacos and view Supermarket Stakeout tonight visit Club Red at 1360 W. University Dr. Mesa 85201.

 

SanTan Spirits releases Butcher Jones Straight Rye Whiskey

Chandler’s SanTan Spirits has released its newest spirit, the award-winning Butcher Jones Straight Arizona Rye Whiskey Cask Strength. The whiskey has been honored with a GOLD MEDAL at the 2020 San Francisco World Spirits Competition and a DOUBLE GOLD at the 2019 New York World Wine & Spirits Competition.

“Butcher Jones is unique to American Rye Whiskeys because of its high barley grain bill. This helps to balance out the spirit profile as it barrel ages in the harsh Arizona climate,” said Anthony Canecchia, founder + brewmaster, SanTan Spirits and SanTan Brewing Company.

The whiskey is distilled with North American Rye, 2- row barley and a hint of corn. Distilled in artisan made pot stills Butcher Jones is then aged for at least 2 years in American oak barrels. Flavors of cola, baking spices and maple caramel were noticed during sampling throughout the maturing process.

“At SanTan Spirits, our whiskey is curated over a period of 2-4 years to achieve the flavor profile we are looking for. Our method of E’Levage involves rotating our barrels to different climates during their aging process. We have an amazing advantage here in Arizona with the dry climate and heat, it allows each batch to breath deep into the wood,” continued Canecchia.

SanTan Spirits is the distilling side of SanTan Brewing Co. Limited bottles of Butcher Jones can be tasted and purchased at Spirit House 8 S. San Marcos Pl. Suite 106 Chandler, AZ 85225. For more information or to schedule a tour at the distillery visit their website.

Statewide support expected for new 10 day culinary event

As restaurants begin to re-open for dine in service while continuing to offer take out a new culinary event “Arizona Restaurant Weeks: Dine in or Take Out” has emerged. The statewide 10 day event is produced by the Arizona Restaurant Association and is Arizona Restaurant Week with the new take out option. Restaurants will offer special prix- fixe menus from June 19th – 28th and September 18th – 27th. Participating restaurants will adhere to CDC guidelines including social distancing whether customers dine in or take out.

“We are so grateful for the support of our local dining community in the weeks that followed restaurant closures in March,” says Arizona Restaurant Association president and CEO Steve Chucri. “The quick creation of Arizona Takeout Weeks and Arizona Restaurant Strong efforts could not have been possible without them. As Arizona Restaurant Weeks returns in a modified format to include dine-in, take out and liquor to-go options, we are hopeful that our wonderful community of food enthusiasts will continue to show their support in any way they feel comfortable.”

Like Arizona Restaurant Week, fine dining and casual restaurants will offer a unique 3 course menus for $33 or $44 plus wine during the 10 days. Restaurant goers tend to find new restaurants to check out or visit favorites for the dishes they aren’t used to having.

Short list of restaurants participating

New restaurants statewide have signed up to participate as have returning restaurants. New restaurants include The Dressing Room, Sel, Josephine, The House Brasserie, The Tuck Shop Kitchen & Bar and Stonegrill.

A few of the returning restaurants….

The Canal Club
Chelsea’s Kitchen
Christo’s Ristorante
The Covenant
El Chorro
Elements at Sanctuary Camelback Mountain Resort
Litchfield’s
Los Sombreros (Phoenix and Scottsdale)
Marcellino Ristorante
Match Restaurant & Lounge
The Market by Jennifer’s Restaurant and Bar
Ocotillo Restaurant
Pasta Brioni
PHX Beer Co.
Prado
Preston’s Steakhouse

To see a full list of participants and menus as they become available check out the website.

 

 

Dine-in is back on the menu at Phoenix area restaurants

Restaurants can now re-open for dine-in service as of May 11th according to Gov. Doug Ducey. Many restaurants are opening for guests to dine-in while others will wait it out a bit longer while they continue to offer takeout. Many are having staff where masks and adhering to new sanitizing guidelines.

These Phoenix area restaurants are opening their dining rooms and may require reservations to space out diners. Check back as this post will be updated as more restaurants open their dining rooms for service.

Chandler- Downtown Ocotillo

The Living Room, Rock Lobster, CHoP Steakhouse, Press Coffee, Cherish, Humble Pie. Downtown Ocotillo is at 2475 W. Queen Creek Road 85248.

Chandler- Chase’s Diner 2040 N. Alma School Rd. 85224.

Scottsdale- North

The Spotted Donkey at El Pedergal 34631 North Tom Darlington Drive, Carefree 85377. Liberty Station Tavern 34522 N. Scottsdale Rd. Keeler’s Neighborhood Steakhouse 7212 E. Ho Hum Rd., Carefreee

Dominick’s Steakhouse 15169 N Scottsdale Rd. Scottsdale 85254. The Americano 17797 N Scottsdale Rd 85255.

Scottsdale- Downtown/ Mid

Tommy V’s Urban Kitchen 7303 E Indian School Rd. 85251. Merkins Vineyards 7133 E. Stetson Dr. 85251. Pomo Pizzeria 8977 N Scottsdale Rd, Scottsdale 85253

Ocean 44 4748 N Goldwater Blvd, Scottsdale 85251. Zuzu at Hotel Valley Ho 6850 East Main Street 85251. Paul Martin’s American Grill 6186 North Scottsdale Road 85253.

Glendale

Urban Margarita 6685 W. Beardsley Rd. 85308

Phoenix- Arcadia/ Biltmore

Steak 44 5101 N 44th St. 85018

Phoenix metro

The Stockyards Restaurant 5009 E Washington St. 85034.

Phoenix- North

Original Breakfast House (May 28th) 13623 N 32nd St. 85032, Ocean Prime (5/19) 5455 E. High St. 85054

Phoenix- Central/ Uptown

Joe’s Diner 4515 N. 7th Ave. Phoenix

Phoenix- Downtown

Pomo Pizzeria 705 N. 1st Street

Multiple locations

Angry Crab Shack, Koibito Poke, Fired Pie, U.S. Egg, Barro’s Pizza, Chompie’s

Twin Peaks Restaurants, Wildflower (Deer Valley & Gilbert only for now.)

Farm fresh produce available from Castle Hot Springs

The historic Castle Hot Springs is closed until September 3rd 2020 but has plenty of farm fresh produce grown on site. What do they do with it, they box it up and sell it with all proceeds going to St. Vincent de Paul. Resident Agronomist Ian Beger grows over 150 seasonal vegetables, fruits and herbs on their one acre farm.

Subscription boxes start at $25/week for the “Just Greens” (1lb. of lettuce greens and one 8oz clamshell of Micro-Greens) package. For $75/week the “Farmers Pick” includes Just Greens + farmers pick of the best root vegetables, culinary herbs, tomatoes, fruit, specialty vegetables and edible flowers. The “Executive” option is $250/ week and consists of includes greens, vegetables, herbs, tomatoes, fruit, edible flowers, coffee beans, preserves, seeds for your garden, recipes for produce, and a bunch of farm-fresh flowers.

Christopher Brugman and Ian Beger

Subscribers will be contacted the week of for payment and can pick up their boxes every Friday at 6926 E. Main Street, Scottsdale, Arizona 85251 or at the resort.

For more information or to order your box head to their website.

Arizona’s four nominees for the 2020 James Beard Awards.

Excitement in Arizona’s restaurant industry was high this week despite current events as The James Beard Foundation announced this week the finalists for the 2020 James Beard Awards. When semifinalists were announced earlier in the year and before the coronavirus epidemic Arizona had 10 in the running to be finalists. When the winners are announced on September 25th, 4 nominees will be representing Arizona.

After FnB’s Charleen Badman won the 2019 Best Chef: Southwest it should come as no surprise to many that 3 others have the chance to bring home the award this year.

The 2020 nominees are….

Silvana Salcido Esparza of Barrio Cafe (Phoenix) for Best Chef: Southwest.

Chrysa Robertson of Rancho Pinot Grille (Scottsdale) for Best Chef: Southwest.

Jeff Smedstad of Elote Cafe (Sedona) for Best Chef: Southwest.

Pizzeria Bianco (Phoenix) for Outstanding Restaurant.

Good luck to all.

Winners will be announced via the foundations Twitter feed.

 

Phoenix area restaurants have Mother’s Day meals for takeout

Mother’s Day is coming up this Sunday, May 10th and Phoenix area restaurants are preparing for takeout meals. Prie-fixe meals, family style meals and a la carte options are be available but hurry up as time is running out to place your order.

Phoenix area restaurants celebrating mom

Tommy V’s Urban Kitchen is offering a 3-course, prie-fixe meals are available for $35 per person. Add a bottle or 2 of pre-selected wines for $15-$30 a bottle. Pre-order by calling 480-427-2264 for pick up Sunday between 2 – 7 p.m. 7303 E Indian School Rd, Scottsdale, AZ 85251.

The Roaring Fork gives mom the choice to choose from signature items with entrees, sides & dessert for up to 4 people. A la carte items are available too. Meals are $65- $75 and can be picked up Sunday from 11 a.m. – 5 p.m. To order head to their website or call 480-947-0795. 4800 N Scottsdale Road
Scottsdale, AZ 85251.

Fired Pie is giving discounts at all 21 of their Phoenix area locations.  $5 off orders of $20 or more and $10 off $40 orders. Only available with online ordering and not available on 3rd party deliveries.

Hearth ’61 at Mountain Shadows Resort in Paradise Valley has created a special Mother’s Day menu from executive chef Chuck Wiley. A stuffed Roasted Chicken comes with salad, sides and dessert for $39 per person. Add a bottle of Veuve Cliquot Yellow Label for $45 or a bottle of Prosecco & a bouquet of flowers for $55. Orders are being taken until Thurs. May 7th at 4 p.m. and can be made by emailing or calling the restaurant at 480-624-5431. Pick up between 11a. m. – 4 p.m. 5445 E. Lincoln Dr., Paradise Valley 85253.

PHX Beer Co. celebrates mom on Sat & Sun. with $20 crowlers filled with Bloody Mary’s, Margaritas and Mimosa kits with oj & champagne. $10 of will be donated to Homeward Bound.

VooDoo Daddy’s Steam Kitchen has a “Beignets & Bubbly” family style meal that feeds 4. Orders can be place by calling 480-659-6145 or by heading to their website. Not available with 3rd party deliveries. 1325 W. Elliot Rd., Suite 106, in Tempe.

Chase’s Dinner is giving mom half off her entree all day long from its full menu. Pick up or have it delivered by Postmates and GrubHub. Call your order in at 480-855-3663. 2040 N. Alma School Rd. Chandler 85224.

Padre Murphy’s in Glendale has 3 course family meals of Chicken Marsala ($84.99) or Grilled Salmon ($99.99). Each can be had a la carte too along with beers and cocktails available for purchase. 24 hour notice is required and orders can be called in at (602) 547-9406. 4338 W Bell Rd Glendale 85308.

Downtown Chandler restaurants offering takeout

Crown Plaza San Marcos Resort in the heart of downtown Chandler has a 5 course family meal with main dishes, quiche and more. $125 plus tax and you can add a Mimosa drink pack for $15. Orders need to be placed by May 6th by calling 480-812-0900. One San Marcos Place, Chandler 85225.

Mingle & Graze offers a Mother’s Day Mingle Box charcuterie board, chocolates and more for $50 for four or dinner for 4 at $90. Orders are being taken until May 7th by calling 480-726-2264 or on their website. Pick up Sunday between 11 a.m. – 1 p.m. 48 S San Marcos Pl. Chandler 85225.

SanTan Brewery has Prime Rib, Honey Glazed Ham and more by the pound on its special Mother’s Day menu. Call 480-917-8700 or head to their website to place an order. Pick up or delivery is on Sunday. 8 S. San Marcos Pl. Chandler 85225.

Serranos Mexican Restaurant will satisfy mom’s sweet tooth with churro donuts topped with cinnamon and powdered sugar. 2 for $3.99 or 6 for $12. order on line or by calling 480-899-3318. 141 S. Arizona Ave. Chandler 85225.

The Hidden House offers  a al carte brunch with bagels $14, Mixed Berry French toast $14 and more from 11 a.m. – 3 p.m. wanting more a celebratory dinner several family meals are available from 3 – 8 p.m. The Filet Family Pack ($150), Duck Breast Family Pack ($90), Chicken Breast Family Pack ($70) or a combination Family Pack ($115). Each family meal comes with two sides and a dessert. Call 480-275-5525 or order online. 159 W. Commonwealth Ave. Chandler 85225.

Peixoto Coffee has boxed pastry for her morning coffee. Call ahead of time for curbside pick-up at 480-275-2843. 11 West Boston Street, Suite 6 Chandler 85225.