Month: March 2021

Cuisine Wine & Bistro taking reservations for Chefs’ Carte Blanche dinner

The dinner on the 12th has been postponed, no new date has been scheduled as of yet.

Chandler’s Cuisine Wine & Bistro has been showcasing French cuisine in the East Valley since 2016. Owned by the Buschtetz family along with Gilbert’s B Gastrobar and Copper & Logs, CWB started their monthly Chef’s Carte Blanche dinner series in December 2020 to much success. Reservations are being taken for the next dinner coming up on Monday April 12th.

“Unlimited Discretionary Power to Act”, Carte Blanche is exactly what guests will be giving the chefs to act upon. The 7-course dinner paired with wines showcases Executive Chef Fabrice Buschtetz classically trained French cooking. By his side will be son Steven, chef de cuisine at B Gastrobar and Chef Michael Maitrel- Burgard, chef de cuisine at Copper & Logs with wines paired by Killian Buschtetz, Sommelier at Cuisine Wine & Bistro.

The Chefs’ Carte Blanche menu

“Part of our fun,’” says Fabrice, “comes from making each course look both delicious and memorable on the plate. There is a real talent — I was going to say skill, but it is much more than that — in arranging each course so that it showcases the food in an especially enticing way.”

The dinner will cover land and sea with the evening starting with a trio of Amuse- Bouche followed by courses of caviar, duck, squid and lamb along with a mid-course palette cleanser of sorbet and ending with dessert.

Guests are asked to arrive no later than 5:45 with dinner beginning promptly at 6:00. Reservations are $225 plus tax & gratuity and can be made by calling 480-275-6700. To see the full menu please visit their website. Cuisine Wine & Bistro is at 4991 S. Alma School Rd. Chandler 85248.

Guy Fieri is bringing his Flavortown feast to Phoenix

Celebrity chef and host of “Diners, Drive-Ins and Dives” Guy Fieri is returning to Phoenix but not to film his popular show but to host a party at Sanctuary on Camelback Resort & Spa. The “Flavortown Feast and Fiesta” rolls into the luxury resort in Paradise Valley on Thursday April 15th.

Sanctuary’s Executive Chef Beau Macmillan and Bar Chef Christiaan Rollich will co-host the night full of fun, flavorful food and more. Watching the sunset from the resorts Paradise Views &  Lower Lawn for the fiesta at 6:30 followed by the after-party at 8:30 in The View’s Ballroom that will feature musical guests D. Vincent Williams and the Nashville All-Stars.

The 3-course dinner includes the Triple D Wedge, Johnny Garlic’s New York Strip and the Colossal Chocolate Peanut Butter Pie. Triple D Passed Bites and specialty cocktails will also be enjoyed.

Seating is limited to hang with Guy Fieri with tickets available for $500 per person. Tickets can be purchased by calling 855-245-2051. The full menu and more information can be found at the resort’s website.

Sips & Bites: News you can use from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Whiskey Wednesday’s at Belle’s Nashville Kitchen

The Scottsdale hony tonk bar offers up flights of 4 tastes of whiskey’s every Wednesday for $35-$45. Saturday 3/27 is International Whiskey Day and Belle’s is celebrating with 4 signature whiskey cocktails. Tuesday 3/30 is National Hot Chicken Day and several choices (sandwich, tenders & salad) are on their menu to celebrate with.

Jersey Mike’s donating all sales to Phoenix Children’s Hospital

All 45 sandwich shops around Phoenix will donate 100% of sales on Wednesday 3/31. The day of giving is part of Jersey Mike’s 11th annual month of giving in March and is supported by local valley owners Duane Layton, Bill Mapes and Josh Barton.

New menu items at Trapp Haus BBQ

Phil “The Grill” updated the menu at his Roosevelt Row BBQ joint to include  Chicken Fried Corn & Chicken Fried Pickles and Family Style smoked meats by the pound for dine-in or to-go. New Philly Crack Wings flavors include Jamaican Jerked, Nashville Hawt and BBQ. Wash it all down with the new vodka based Purple Rain cocktail.

Orin Swift wines paired at Match Market & Bar dinner

No foolin’ around on Thursday April 1st when the downtown Phoenix restaurant inside the Found:RE Hotel pairs 5-courses with red & white wines. $99++ gets you a seat at the table that starts at 7 p.m. Seats can be reserved here and for more information click here.

LDV Winery re-opens tasting room on April Fool’s Day, seriously

No joke here when owners Peggy Fiadaca and Curt Dunham re-open their downtown Scottsdale tasting room after almost a year. Covid-19 and structural issues had them closed longer than expected but they’re glad to be back open seeing friends and pouring their award-winning wines.

 

 

Pork on a Fork opening new location in Chandler in May

Popular BBQ joint Pork on a Fork is coming to the East Valley this spring as they get ready to open on Alma School Rd in Chandler. Owners Justin Erickson and Wes Hansen started the started selling their smoked meats and sandwiches at farmer’s markets around Phoenix before opening their original location in north Phoenix’s Deer Valley neighborhood in 2010. After the first location, they opened inside Gila River and Talking Stick Arenas and expanded into catering and a food truck.

The pair gained fame when invited on “Guy Fieri’s Celebrity Food Show” and the host started using their meats during cooking demonstrations. They’ve since found themselves on USA Today’s 10 Best list and on The Cooking Channel’s “Big Bad BBQ Crawl”.

“We’re really excited to continue the expansion of our brand and move into the East Valley,” says Erickson. “This is an entirely new market for us and a big opportunity for us to grow. We can’t wait to welcome this new demographic of BBQ lovers.”

The Chandler location will serve the same slow-cooked smoked meats available in Deer Valley including brisket and pork by the pound. Sandwiches, bowls and burritos along with new items such as Cowboy Nachos, Brisket Chili and smoked turkey and bologna will be on the menu. Dine-in and drive-thru will be available with drive-thru offering more personalized service than traditional fast food drive-thru.

People looking to join the Pork on a Fork team in Chandler can submit an application online at https://www.porkonafork.com/join-our-team. For more information visit their website.

 

Chino Bandido moving after 31 years at its original location

The eclectic Phoenix restaurant that serves Chinese, Mexican and Jamaican fusion is moving to a new location in north Phoenix. Chino Bandido has been featured on the Food Network’s “Diners, Drive-Ins and Dives” is planning an early summer move from its original 19th Ave. location not far to 310 W. Bell Rd.

Owners Eve and Frank Collins opened in 1990 and had a cult like following shortly after opening. “After 31 years, I knew it was time for a change. Frank would have been so happy to see our brand-new location, and I am honored to make this dream a reality,” said Co-Owner Eve Collins. Frank passed away in 2013 and was a staple at the restaurant helping to make the “hole in the wall” restaurant a success.

The new location will 6,000 square feet with almost half of the space dedicated to the kitchen. A new patio for up to 30 people, new tables and chairs will give it a new feel. The industrial “vibe” will be the same and Pancho the 7,500 lb. black granite bear has already made the move to the new location.

It’s business as usual at the original location until early June when Eve hopes to move. The menu will stay the same at the new location as will the hours of operation 11 a.m. – 9 p.m. daily. “Chino Bandido has been my labor of love for over half my life. Our customers’ extreme loyalty got us through the pandemic, and I could not be more excited for the next chapter in our history,” said Collins. For more information and to stay up to date visit their website.

 

Sips & Bites: News you can use from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Vietnamese style coffee available at Pair Cup Works

Good news for coffee lovers, Pair Coffee & Tea inside Cider Corps is offering Vietnamese style coffee through April. The dark and concentrated coffee is typically served hot, Pair’s version can be served iced and vegan. The drink is based on a Vietnamese coffee but uses Pair’s own espresso, condensed coconut milk and oat milk instead of the traditional blend of robusta and chickory. $5.50 gets you a cup that can be made with dairy or vegan milks.

Sphinx Date Co. partners with Rhiba Farms for produce

Old Town Scottsdale’s Sphinx Date Co. is your pick-up spot for fresh non-GMO and pesticide free produce from the San Tan Valley farm. Customers can order a box of produce by the close of business every Monday for pick-up Wednesday – Saturday, no weekly commitment or subscription necessary. Each box feeds about 4 people and is $36 each. To order head to the farm’s website and more info can be found at Sphinx’s website.

DT Mesa Farmer’s Market moves to a new location.

The popular Saturday morning market has moved to the Mesa Arts Center at 1 E. Main St. It goes from 8 a.m. – 12 p.m. and a list of vendors can be found here.

Jax Vineyards featured at Keeler’s Neighborhood Steakhouse

The Carefree restaurant will be hosting a five -course wine dinner on Wednesday March 24th. Chef Anthony Apolinar will pair his specially created dishes with wine from Napa & Sonoma Valley. Jax Vineyards CEO and President Dan Parrott will be on hand to speak about the wines, winery and more. Seating is limited and is $95++ per person and reservations can be made by calling 602-374-4784.

Good news as Crumbl Cookies opens newest location in Mesa today

Gourmet cookies are now available starting today at 1911 E. Brown in the Mesa Groves neighborhood. Today only get each customer get 1 free cookie at the new location.

 

Wow Bao ghost kitchen now available from Fired Pie

Chicago’s Wow Bao steamed dumplings, pan-seared pot stickers and bao sandwiches are now available from a ghost kitchen inside Fired Pie. The popularity of ghost and virtual kitchens continue to grow with numerous local restaurants taking on new concepts without opening new restaurants. Currently Fired Pie’s Scottsdale Fashion Square and Northsight locations are preparing Wow Bao’s dishes with plans to expand to other locations in the next 30 – 90 days.

“Our customers have been turning to online ordering, takeout and third-party delivery during the pandemic, so we felt this was the perfect time to launch our ghost kitchen,” said Fired Pie Co-Owner, Doug Doyle. “At Fired Pie, we offer our guests the highest quality ingredients possible and Wow Bao’s menu aligned with our mission to continue to do that.”

Wow Bao sources high quality, sustainable raised proteins that are GMO, antibiotic and steroid free. In addition to bao, dumplings and pot stickers the menu includes Asian Street food favorites Teriyaki, Spicy Kung Pao and Orange Chicken bowls. Family Bundles and catering are available with Family Bundles feeding 4-5 people and Party Bundles feeding 8-12 people.

“We are excited to align ourselves with a concept that has seen explosive new growth in the past year,” said Fired Pie Co-Owner, Fred Morgan. “As the ghost restaurant trend continues to grow, we expect to continue to add virtual concepts to our local storefronts.”

Wow Bao is only available through 3rd party delivery partners DoorDash, UberEats, Postamates and Grubhub. Catering is available through EZCater’s website. For more information or to place an order visit their website.

Christopher’s at the Wrigley Mansion is opening soon

One of the most anticipated restaurant openings of the last couple of years is happening as James Beard award- winning chef Christopher Gross is getting ready to open Christopher’s at the Wrigley Mansion. The opening will be next Tuesday March 23rd with reservations being taken for dinner service.

The restaurant is next to the mansion and offer guests 180- degree views of the valley from it’s hilltop setting. Floor to ceiling glass windows and a retractable roof will give guests a feeling of dining outside as weather permits. The intimate setting allows for only 26 seats in the 1,500 square foot restaurant and is part of the Wrigley Mansion’s new look that re-opened last November. Christopher’s at the Wrigley Mansion was designed by architect Wendell Burnett and features a custom build wood fired oven as the late artist Yves Klein works adorn the restaurant along with Soleri Bells from Arcosanti.

Dining at Christopher’s at the Wrigley Mansion

The finest seasonal ingredients are sourced for Gross’s eight-course tasting menu that will showcase his passion for food and gastronomy.

“Gastronomy has led me around the world learning, creating, exploring, experiencing, and embracing my love of food, wine, and hospitality,” says Chef Christopher Gross, Executive Chef and Director of Christopher’s at the Wrigley Mansion.

“As we focus on providing an extraordinary experience for our guests, we consider all options. A tasting menu is exciting; an experience filled with wonder and anticipation. But we are also aware that sometimes we want to enjoy a simpler yet distinctive meal. In addition to our tasting menu, we will soon offer Christopher’s Classics on Sundays and Mondays, and a lighter tasting menu as our Bistro Lunch, Tuesdays through Saturdays.”

Dinner is served Tuesday- Saturday from 5-10 p.m. with for $250 per person. Wine pairings are an additional $230. For more information visit their website.

 

Sips & Bites: News you can use from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

3rd Tuesday wine dinner at Romeo’s Euro Cafe

Every 3rd Tuesday the downtown Gilbert restaurant hosts its monthly wine pairing dinner and March’s dinner is Tuesday the 16th pairing wines from Washington and California with owner Romeo Taus’s specially created 3-course pairing menu. Dinner is $39 per person and starts at 6:30 if you’re dining in, if taking out pick-up is between 6 -7. Call 480-962-4224 to reserve your seat or place your order.

Irish Soda Bread from Mediterra Bakehouse now available

From Saturday March 13th – 20th the local bakehouse has its famous bread available. Just in time for St. Patrick’s Day the bread is made with whole wheat flour, buttermilk, sea salt, golden raisins & caraway seeds. The loaf sells for $5.99 and can be found at all AJ’s Fine Foods locations, Whole Foods, Uptown Farmer’s Market, Old Town Scottsdale Farmer’s Market and other retailers.

It’s National Pi Day at Fired Pie

On Sunday 3.14 all 20 locations will be selling any 1 topping pizza for $3.14 from 11 a.m. – 4 p.m with the purchase of a beverage. The deal is available in store or if ordering online use promo code PIDAY. 1 per person and no 3rd party deliveries available.

New seasonal menu at Z’ Tejas launches Monday

There’s more than a change in the weather in the near future as restaurants change menus to use seasonal ingredients. The Southwestern cuisine restaurant’s locations in Chandler and Phoenix introduce theirs on Monday March 15th. Diablo Eggs, Stuffed Artichoke Chicken, Goat Cheese Fritters and Lemon Bar Cheesecake are just a few of the highlights that can be had until May 24th.

Happy St. Patrick’s Day around Phoenix

If you’re feeling a little bit Irish next Wednesday the 17th, you’re not alone. Celebrate with Irish beer, corned beef & cabbage or a dram of whiskey and more at SanTan Brewing Co., Match Market & Bar, Phoenix City Grille, Chompie’s, Pedal House Brewery, Thirsty Lion Gastropub, Trapp Haus BBQ STK Steakhouse, and Kona Grill. Slainte!!

Good Things Coming edibles from Chef Aaron Chamberlin

Chef Aaron Chamberlin is no stranger to taking quality ingredients and turning them into delicious tasting foods. Having owned several well received restaurants over the years he’s now turning his attention to doing the same in the cannabis industry as CEO of Good Things Coming. The new brand makes edible cannabis foods with locally sourced and fresh ingredients.

“If you’re going to eat a brownie or have a piece of candy, that splurge should taste amazing, it shouldn’t just be a delivery vehicle for cannabis,” said Chef Aaron Chamberlin, CEO of Good Things Coming. “Whether you’re a foodie or not, there’s no reason an edible can’t be an epicurean experience.”

Chamberlin uses unique ingredients to the cannabis industry including Yuzu, Citrus, Lavender Lemon and Mango Chile. His recipes try to include as many organic and all-natural ingredients combining nutrition and taste. He went into the cannabis industry because of its upward growth potential and to challenge his creativity as a chef. The THC used is a lab tested distillate of the plant from Arizona’s Copperstate Farms 40-acre indoor grow house.

Current products from include Lavender Lemon Drops and Fruit Jellies in Mango Chile, Yuzu Citrus, Pomegranate and Very Cherry. His French Chocolate Brownie Bites are made with French Valrhona chocolate and a touch of sea salt. Products are good for medical and recreational cannabis users and offer both a high and low dose THC options. Good Things Coming products can be found at dispensaries throughout Arizona.

For more information about the product line and to see which dispensaries carry their foods visit the website.