Category: brewery

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Eat Up Drive In celebrates 4th anniversary with $4 burgers

Opened in 2021 during the pandemic, the Arcadia fast casual concept celebrates next Tuesday, April 29th. Their Wood Grilled Cheeseburgers will be $2.50 off all day.

Mollydooker wine dinner at Keeler’s Neighborhood Steakhouse

No punches will be thrown next Wednesday, April 30th for the 5-course dinner paired with Australian white & red wines. Seating is $120++ per person and seating is limited. To make reservations you can call 602-374-4784 and for more information you can visit their website.

  • 1st Course—Scallop Crudo with lemon, cilantro and olive oil paired with the 2024 Violinist Verdelho
  • 2nd Course—Slow-Roasted Pork Tenderloin with golden beet puree, green beans and plum reduction paired with Two Left Feet Shiraz, Merlot and Cabernet Sauvignon (Wine Spectator 2021 92 pts.)
  • 3rd Course—Grilled Lamb Chop served with a mini loaded baked potato and broccolini paired with Blue Eyed Boy Shiraz (Wine Spectator 2022 92 pts.)
  • 4th Course—Prime Baseball Sirloin with Yukon Gold mash and asparagus paired with Gigglepot Cabernet Sauvignon (Wine Spectator 2021 90 pts.)
  • Dessert Course—Chocolate Lava Cake

sneakybird opens its 4th location

The never ever fried chicken concept opened its 4th location in Queen Creek in The Marketplace at Hudson Station recently. The oven-grilled chicken sandwiches, tenders, flat breads and salads are available with plenty of dry rubs and sauces for dipping.

Summer Martinis now available at The Montauck

The downtown Scottsdale restaurant with an East Coast vibe has 5 new savory, floral and citrusy martinis to keep you cool.

  • Salt & Vinegar – Aviation Gin or Ketel One Vodka, Salt, Vinegar
  • Pepper-tini – Aviation or Ketel One Vodka, Pepperoncini Brine, Extra Virgin Olive Oil, Cracked Black Pepper
  • One and Only – Ketel One Botanical Peach and Orange Blossom, Lillet Blanc, White Haven Sauvignon Blanc, Lemon
  • Italian Summer – Caravella Limoncello, Ketel One Vodka, Lemon, Aperol
  • Rose Colored Glasses – Glendalough Wild Rose Gin, Elderflower, Lemon, Grapefruit

BJ’s Restaurant launches Snickers Pizookie

The restaurant has partnered with Mars to offer guests a freshly baked brown sugar cookie with chunks of Snickers bar then topped with vanilla bean ice cream, a chocolate shell topping,ar  caramel sauce and sprinkled with more Snickers. The limited time sweet treat is available for dine-in only. Find a location near you at BJ’s website.

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Final weeks at Pillsbury Wine Co. Cottonwood Tasting Room

April 13th is the last time at the popular watering hole in Central Arizona to taste the award-winning wines. Come grab some bottles, have some wines and hear stories of the good times had in Cottonwood. It’s open Wednesday – Sunday 12:00-7:00 p.m.

The fifth annual “Dollar for a Dozen” returns to Over Easy in April

The month-long fundraiser for Phoenix Children’s Hospital where guests at all 17 locations can donate $1. The restaurant will match by donating a dozen eggs to the United Food Bank for every dollar donated. Over $65,000 dollars have been raised for the cause since 2020.http://www.eatatovereasy.com/

Chateau Musar dinner at Christopher’s at Wrigley Mansion

Seats are going quickly for the Wednesday, April 15th dinner that will feature wines from Lebanon’s Bekka Valley. The reception will start at 6:00 p.m. and guests will hear about the wines and pairings guided by the expertise of Marc Hochar, wine director Jodi Bronchtein and General Manager Wesam Kawa. Seats are $550++ per person and can be reserved here.

Spring ’25 Arizona Restaurant Week dates announced

The Arizona restaurant scene get its twice annual boost with ARW from Friday, May 16th – Sunday, May 25th. The 10-day event has restaurants around the state creating prie-fixe menus for $33, $44, or $55 and includes well over 100 restaurants participating with at least 8 first time restaurants. On May 1st the website start posting restaurant’s menus for the event and will update as more restaurants join.

Pie ciders and Guinness on tap at Cider Corps.

Newly added to the downtown Mesa’s cidery’s tap program include American Apple Pie, Blueberry, Mixed Berry and Cherry Pie. Guinness has been added to create Snakebites with their cider and other craft beers are now available including beers from Flagstaff’s Dark Star Brewing and Coronado Brewing beers from CA.

Catalyst Crafted Ales rolls out new food menu

Tempe’s Catalyst Crafted Ales has been brewing beers for almost a year and now is releasing a new menu full of new dishes. Some may find the wings, tacos, burgers and more may have a familiar taste as executive Chef Anthony Apolinar has added this new project to his responsibilities at Keeler Hospitality Group. At KHG for over 6 years working in the group’s north Scottsdale restaurants Liberty Station Tavern (DC Ranch & Terravita) and Keeler’s Steakhouse in Carefree Apoloinar knows how to cook in busy environment while mentoring and managing back of the house team members with the goal of guests enjoying their experiences.

KHG got involved last year when CEO & Founder Matt Keeler also took on the role Director of Operations at Catalyst.

“The menu will have a southwestern flare meets traditional brewpub fare vibe. Everything on the menu will pair perfectly with one or more Catalyst beers. Our staff will be ready to make pairing recommendations. I hope everyone will stop by and try the new menu,” said Chef Apolinar.

The now full-service restaurant will also have weekend brunch with French Toast, chilaquiles, breakfast burritos and more.

1 year anniversary at Catalyst Crafted Ales

February 1st marks the first anniversary of Catalyst Crafted Ales and a festive day and night is planned. Guests will enjoy live music, games, food and the release of a new beer, Luppolo Blanc Grape IPA.

“I’m excited to celebrate one year of success in Tempe and look forward to many more to come. The beer community has been extremely supportive of our innovative brewing style, I can’t wait to start pairing our beers with the new food menu,” Will Walthereson, head brewer, Catalyst Crafted Ales. For more information and to view the new menu visit their website. 

Bell Bank, O.H.S.O Brewery & Mark Tarbell partner to raise money

Valley beer drinkers will want to grab two new beers created by local brewer O.H.S.O Brewery as part of a partnership between Bell Bank and Chef & Restaurateur Mark Tarbell. $2 of every pint sold of “Slice and Dice Rice” Lager and “Yes, Chef” Amber Lager will be donated to C-CAP by Bell Bank & O.H.S.O and Tarbell’s picture will be featured on the limited production cans. C-CAP helps Phoenix area culinary students and teachers with programs and resources for students looking to get a higher education in the culinary arts and enter the restaurant industry.

“O.H.S.O., Bell Bank and Tarbell’s, have come together to give back to a great cause. C-CAP is an amazing organization that helps young high school students all over the country pursue their dreams through culinary programs. It’s when businesses come together in support of such causes that real magic and change can happen. What an honor to be a part of it all,” said Bell Bank Champion Mark Tarbell.

The beers pair well with many dishes found at O.H.S.O and Tarbell offered a few pairings. Rice Lager – Hamachi Crudo, Fresh Made Potato Chips and Caviar, Phở Amber Lager – Boars Head Bratwurst, West TX Babyback Ribs, West TX Pulled Pork, Jamaican Jerk Chicken. The beers will be available through the holiday season or until supplies run out and a check presentation to C-CAP will be held in early 2025.

“This collaboration is definitely one of the most festive ways we like to pay it forward and help a really deserving cause in each city every year,” said Kyle Kennedy, Bell Bank’s Phoenix president and Arizona banking director. “We thank Mark Tarbell for his support, and we hope everyone will come out to O.H.S.O and Tarbell’s this season to support this incredible organization which helps give students a great opportunity to thrive in the culinary arts.”

 

Harry Potter inspired pizza and beer collaboration at Spinato’s

Spinato’s Pizzeria & Family Kitchen is ending 2024 with the last of its collaboration with Steve Larson a.k.a The Wizard of Za with its Rose Au Gratin Pizza available at all locations until December 31st. The Harry Potter inspired pizza was co-created with Jaime Spinato the restaurant’s director of community outreach and brand manager. Like its other collaborations, a local brewer is chosen to create a special beer for the occasion and Phoenix’s Roses By The Stairs brewery created a Belgian style witbier, The Witty Wizard.

Jaime, who embodies the spirit of a true Ravenclaw says “We had a lot of fun creating this pizza, and I’m grateful for Steve’s guidance as we experimented with different ingredients,”. “The rosemary-dressed potatoes lend a savory elegance to the pizza and the delicate borage blossom flowers add a visual and culinary flourish. We added a sprinkle of edible blue glitter to give the dish a magical, almost otherworldly charm.”

The pizza features an Alfredo base with layered sliced potatoes dressed in olive oil and rosemary, garlic, caramelized onions, ricotta cheese, mozzarella, edible borage flower blossoms and it is topped with a sprinkle of edible blue glitter. The Witty Wizard offers hints of lemon, grapefruit, and thyme. The witbier captures a touch of magical whimsy with its enchanting blend of flavors. The zesty lemon and grapefruit bring a burst of sunshine, while the aromatic thyme adds a hint of herbal charm.

The Rose Au Gratin is $11.75 for a personal pizza and $29.75 for a large. A 16 oz. can of The Witty Wizard is $8 and is only available at the restaurant. Local artist Aaron Thomason created the harry Potter like design for the can. For more information visit the pizzeria’s website.

 

O.H.S.O Brewery opens first West Valley location in Surprise

The popular O.H.S.O. Brewery has opened its first restaurant and brewery in West Valley with the opening of their Surprise location. The new location is in response to customers’ demand for a location closer to their West Valley homes. The opening also marks the first location from Kind Upper Room Ventures LLC.

The new LLC a three-way partnership between Kind Hospitality, Upper Room Hospitality and its owners Derek and Gloria Boettchner and B.A.D. Ventures and owner Brian Duertte. Derek Boettchner was Kind Hospitality’s V.P. of Operations before starting Upper Room and Duertte is the executive V. P. of Accounting for Kind Hospitality.

“With our Valley’s population growing and the city of Surprise’s population increasing rapidly, we are beyond excited to open this facility for all residents in the West Valley,” said Derek Boettcher, owner and Operator of Kind Upper Room Ventures LLC. “We are thankful for the support of the community and look forward to serving the longtime loyal guests of O.H.S.O as well as new guests and families in the area. We are also thankful to Brian Roerich, and Jon Lane for their trust in us representing their brand to the residents of the west Valley, as well as their support during our training and opening of the restaurant.”

What to expect at the new O.H.S.O Brewery

Like the other locations around the valley O.H.S.O Surprise offers an elevated menu of bar cuisine, a variety of craft beers along with seasonal and specialty beers on tap and brunch on Saturday’s and Sunday’s. The layout of the restaurant will be the same 2,000 square foot dog-friendly misted patio that is popular with guests and 4,500 square feet inside that can accommodate up to 350 guests.

O.H.S.O Surprise is at 13434 N. Prasada Pkwy. and is open Monday – Thursday from 11 a.m. – 10 p.m., Friday from 11 a.m. – Midnight, Saturday from 9 a.m. – midnight and Sunday from 9 a.m. – 10 p.m. For more information visit there website.

Catalyst Crafted Ales names restaurant CEO as Dir. of Operations

Tempe based brewery, Catalyst Crafted Ales has named a new Front of the House Director of Operations and he’s a familiar face to the local restaurant scene. Matt Keeler (pictured in black t-shirt and shorts), CEO and Co-Owner of Keeler Hospitality Group (KHG) operators of Scottsdale’s Liberty Station American Tavern & Smokehouse (DC Ranch and Terravita), Poppy’s Office (Terravita) and Carefree’s Keeler’s Neighborhood Steakhouse, accepted the position to help grow the brand and to jump start a lifelong dream of owning a brewery with his family.

“It is our mission at KHG to exceed our guests’ expectations in an ever-changing and evolving environment,” said Keeler. “With that in mind, we are thrilled to introduce our guests to Catalyst Crafted Ales and more importantly to help instill the brewer’s passion behind the beer to all of our bartenders and sales team to create more exposure for the brand.”

Who’s else is new at Catalyst Crafted Ales

The brewery founded in 2023 needed someone with experience of opening, operating and establishing restaurants and Keeler was the right fit. As Front of the House Director of Operations, Keeler quickly went to work hiring Will Walthereson as head brewer; Alex Baldwin, assistant brewer; Eric Flottmann, vice president of operations; Grant Williamson, director of marketing; and Nick Sofranac, director of sales. He also brought in former KHG employee John Weber as general manager. Keeler knew Weber professionally and knew he was the perfect fit for the position. All were hired based on their experience and their similar vision for the Catalyst Crafted Ales brand.
In less than a CCA has already made a name for itself in Arizona with their locally made beers. Phoenix Magazine’s recent Reder’s Choice Awards named the brewer’s Exchange Variation as the “Best West Coast IPA,” its Good Company as the “Best Hazy Pale Ale” and its Envy as the “Best Wood Barrel-Aged Brew.”
Their Mobility Scooter American Barleywine received a Gold in the Specialty category and its Envy Imperial Milk Stout received a Bronze in the Oak Aged category from the Arizona Craft Beer Awards.
“The beer is phenomenal and the space and facility are top-notch. Most of all, the passion behind everything they do at Catalyst is what really attracted me to this opportunity,” he adds. “The beers are some of the best I have had in a very long time, plus the impressive number of brews they have developed in just the past six months and the accolades they have already received made the decision very easy for us.”
The beers are available at all KHG’s Arizona restaurants as distribution around Arizona continues. The brewery is at 1845 E. Broadway in Tempe and other taprooms are in the works. For more information visit their website.

Head Brewer to teach Brewing and Sensory class

No better time than the summer to stay inside sipping cold beer and learning how to make beer. That’s what will be happening at Hundred Mile Brewing Company in Tempe this summer at their Brewing and Sensory Class. Head Brewer Paul Alva will teach the class three times starting this Sunday, June 25th and Sunday, July 16th and August 27th. The class will be a fun and interactive way to learn the step by step process of brewing beer. And yes, you will be sampling beer during the class.

Alva learned to make beer at the World Beer Academy studying at the Seibel Institute and Doemens Academy in Germany.

During the class the Alva will teach about the textures, tastes and aromas of different varieties of hops and malts. Throughout this sensory experience different styles of beers will be tasted to identify the unique characteristics of each beer. He will share tips and information to guide beer lovers, home brewers and new beer drinkers looking to make their own beer, increase their beer knowledge and curiosity. The Head Brewer will also be sampling his own hand-crafted beers.

Each session is from 1 – 3 p.m. and $35 per session and includes six beer samples and light appetizers. To register for the class visit their website.

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.

Northern Arizona brewery tees it up for high school athletes

Golfers from near and far will be heading to northern Arizona for Grand Canyon Brewing + Distillery’s annual Putts & Pints Charity Golf Tournament scheduled for Saturday, August 26th. Money raised from the 2023 tournament will benefit the Williams High School Athletic Department and will again take place at Elephant Rocks Golf Course.

“This event is special to me, it’s a great day to get out and enjoy a fun day of golf while raising money to support a fantastic local group who are doing great things for the youth in our community. I hope everyone who loves craft beer and golf will sign up to join us on August 26th,” says John Peasley, Founder of the northern Arizona brewery and distillery.

The tournament is a 4 person scramble and there will be a 50/50 raffle and prizes for tournament participants. Sign in begins at 7 a.m. on the 26th with the shotgun start at 8. Registration is open and is $125 per person or $450 per foursome before July 16th, after the 16th its $500 per foursome. Sponsorship opportunities are available and you can email Liz for more information. For registration and more information see their website.

Hear the brewery’s Alex Phillips on the Pulling Corks and Forks: The Podcast Episode 15.

Sips & Bites: News from the Phoenix restaurant community

Events & news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Arizona Restaurant Week is here

The popular 10 day event kicked off last night and runs through Sunday, May 28th. Over 100 Arizona restaurants are offering a special 3-course menu for $33, $44 or $55 per person. Sponsored by the Arizona Restaurant Association, representatives recommended that you make reservations so you don’t miss out. A full list of participating restaurants and their menus are at their website.

Miner Family Wine dinner at Keeler’s Neighborhood Steakhouse

The Carefree restaurant pairs 4 courses and dessert from Chef Anthony Apolinar with wines from the Napa Valley winery on Wednesday, May 24th. Starting at 6 p.m. guests will dine on scallops, sea bass, chicken & filet at the dinner with limited seating. A representative from the winery will be on hand to speak about the winery, wine and explain the pairings. Seats are $120++and seats can be reserved by calling the restaurant at 602-374-4784.

National Wine Day at LDV Winery

The “fruit of the vine” is celebrated next Thursday, May 25th and the Scottsdale tasting room is celebrating. From 3-6 p.m. enjoy a glass of Arizona grown & made Viognier, Rosé or Grenache for only $5.

Memorial Day at Phoenix area restaurants

Monday, May 29th we celebrate the brave men & women of our armed services.

Scottsdale’s Roaring Fork again offers their “Dinner on Us” promotion. Buy one entree and get a second free starting at 4 p.m.

All 4 Chompie’s locations give active & retired members of the military 20% off their entree or retail purchases with military ID.

Pedal Haus Brewery in Tempe, Phoenix and Chandler salute active and retired members of the military with ID with 15% off food, drink & merchandise. They’re also serving up a special Brat & Tots deal. The beer soaked brat is topped with whiskey BBQ sauce, bacon, chopped onions and shredded cheddar in a sweet toll bun. A select Pedal Haus beer comes with it to wash it down all for $14.

Summer hours start at Santé

The north Scottsdale restaurant is now closed for lunch, opening at 4 p.m. Tuesday -Friday. Saturday’s they’re open from 9 a.m. – 3 p.m. for brunch and 4 -10 p.m. for dinner. On Sunday’s they’re open for the same hours for brunch then closed for dinner. They are closed all day on Monday’s.

Larger catering orders and private parties for lunch will be fulfilled and you can email them at bobbym@lovesante.com for information.

Check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.