Category: chef

Les Dames d’Escoffier teaches you to cook like a “Dame”

The Phoenix chapter of Les Dames d’Escoffier International is launching a monthly virtual cooking series during the next four months. The virtual chef led session’s start this Wednesday, May 24th with Chef Candy Lesher teaching you how to make “Enchiladas Verde Con Nopales”. Chef Lesher and Chef Tamara Stanger will teach each 50-60 session in alternating weeks and will be available for questions at the end. Recipes will be sent out five days in advance so participants can prepare ingredients and cook alongside. The chapter’s president in training Dame Debbie Elder will moderate each session.

The cost is $35 per class or $100 for all four classes and participants are encouraged to “share the screen” with friends and family. You can register for classes at their Eventbrite page.

Les Dames d’Escoffier session schedule

Enchiladas Verde Con Nopales- Chef Candy Lesher – Wednesday, May 24th 6:30 p.m.

A unique offering of garden-fresh enchiladas, this version is draped in a vibrant roasted chili and tomatillo sauce enriched with toasted pepitas. Stuffed with a savory medley of vegetables and cheese, the surprise ingredient tucked within is nopales from the prickly pear cactus! This delicious ingredient elevates enchiladas beyond the norm on every level — flavor, texture and nutrition too! Easy to assemble, they can be baking in less than an hour with their unique combination of readily available ingredients.

Pie Crust 101 Chef Tamara Stanger – Wednesday, June 21st 6:30 p.m.

As the name implies, this class will cover all things scratch-made pie crust including the history of pie crust, Chef Stanger’s favorite pie crust recipe and rolling crust (every novice baker’s dreaded moment), as well as different variations suitable for specific dietary needs and a range of flavor profiles. Chef Stanger will also discuss when blind baking pie crust is necessary, how to do it and the basic information for a variety of pie fillings.

Vegetarian Tortilla Soup Chef Candy Lesher – Wednesday, July 12th 6:30 p.m.

Tasty, rich and hearty, this soup is a breeze to create and will become every home cook’s satisfying go-to option for healthier Southwest cravings. Participants will learn how to make an inexpensive vegetarian-based broth that puts store-bought boxed versions to shame — and then discover the steps to extract the most impact from every ingredient for new levels of vibrant flavor. For ease and speed, directions will utilize an Instant Pot/pressure cooker; stovetop instructions will also be provided.

Southern Pies with a Southwest Desert Twist Chef Tamara Stanger – Wednesday, August 23rd 6:30 p.m.

In the world of desserts, Southern pie reigns supreme. Using the pie crust basics from her previous class session on June 21, Chef Stanger will show participants how to utilize indigenous Southwest desert ingredients to recreate classic Southern pies such as shoofly, vinegar and chess pies. This one-of-a-kind class is not to be missed!

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

Mochilero Kitchen to open new location in north Scottsdale

The world was in a state of a pandemic lock down in April 2020 when sister and brother Meliza Miranda and Jorge Cota opened their Mochilero Kitchen in Peoria. The duo and the world came through a tough few years and now they’re preparing to open a second location in Scottsdale. Once opened at Frank Lloyd Wright & Thompson Peak Pkwy the restaurant will be serving authentic Mexican cuisine inspired by Cota’s 2019 research trip to Mexico where he visited 23 out of 32 states.

“It was tough start, but we went day by day and in the end we persevered and learned a lot during those three years,” said Miranda. “Never did I think we would be opening our second location this soon but the response has been tremendous and we are so excited to show Scottsdale diners what our vibrant and authentic Mexican cuisine is all about.”

During his trip Cota, who’s worked as a chef at The Phoenican, Ritz Carlton and JW Marriott met with families & chefs and ate in restaurants, markets and homes of families tasting foods & dishes that he would use in his restaurant. “We went with the mission to get inspired so we could take the most popular and traditional dishes you find in those coastal towns and bring them home,” said Cota. “Here we’re able to put our own twist on the dishes and really create something special.”

On the menu at Mochilero Kitchen

In the kitchen at Mochilero Kitchen Cota will be making scratch made signatures dishes like Classic Mole, a dish his grandmother who was from southern Mexico would make. Other popular dishes are his version of tacos including a vegetarian mushroom taco. The popular Mariscos, raw seafood cooked in lime juice should also get rave reviews in Scottsdale. Miranda spent 10 years as a State Manager for Constellation Brands is excited to feature more than 30 types of tequila and mescals along with wine & spirits in Scottsdale.

“These are the most authentic and savory dishes you will find from the different various regions of Mexico,” said Miranda. “When you combine our cuisine with the atmosphere, I think we have created something that has a very traditional warm feeling and is family friendly and timeless all at the same time.”

The restaurant will have acoustic entertainment on some weekends and will be open 7 days a week at 11 a.m. Dinner service will start at 3 p.m.

Cota and Miranda are hiring new employees for the Scottsdale location and interested applicants can head to their website to fill out an application. Mochilero Kitchen will be at 14850 N. Frank Lloyd Wright Blvd. in the Scottsdale Horizon Shopping Center.

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

 

Prix Fixe Weekend Brunch menu now at Francine Restaurant

Chef Owner Laurent Halasz and Executive Chef Connor Harmon have designed a new Prix Fixe Weekend Brunch menu at their Scottsdale Fashion Square restaurant. The upscale bistro serving French cuisine with a Mediterranean twist opens every Saturday and Sunday at 10 a.m. with the new menu offered at $46 per person. The regular brunch and lunch menus are also available during the weekend.

Halasz and Harmon designed the menu to emphasize the flavors of the Spring and Summer season like one would find dining in the south of France. The Prix Fixe Brunch menu includes bottomless coffee, tea or 1 Bloody Mary, mimosa or glass of sparkling wine. The two course menu offers over 10 dishes to choose from. Start with flat bread, Pea Soup en Croute or Hummus before your entree. Entrees include Omelet Francine, Quiche Lorraine, Croque Madam & Moulon Frites. The Shaved Prime Rib Sandwich is an additional $5 and the Faroe Island Salmon and Copper State Reserve Prime Steak Frites is an additional $10.

Reservations are not required but encouraged for the Prix Fixe Brunch and can be made by calling 480-690-6180 or by visiting their website.

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

 

FnB host’s Blue Watermelon Project night of food & wine fundraiser

Spring has sprung and it’s time for the new season of the Blue Watermelon Project’s of community food activists. This season’s journey begins with a fundraising event Saturday, April 15th at FnB Scottsdale from 6-9 p.m. The local non-profits staff and volunteers continue its mission expand, encourage and engage students in healthy eating.

The group of chefs, restaurateurs, farmers and community food advocates work together to teach healthy relationships with food.

FnB tickets packages

Several tickets and sponsorship packages are available for the FnB dinner.

General Admissions $250 each

Each table will be decorated with ingredients that makeup Arizona’s seasonal table and with mission-led stories accessible via QR codes. This dining experience will be one to remember!

Community Table $250 each

Blue Watermelon Project believes that enjoying a meal can bring strangers together. This table is seated “community” style. The table will be decorated with talking prompts so that guests are encouraged to share food memories, discuss the Chef’s menu, and learn more about their dinner party seated around the table. Decorated with ingredients that makeup Arizona’s seasonal table and with mission-led stories accessible via QR codes, this dining experience will be one to remember! The community table will seat 12 people max.

Seeds – $1,000 

Seeds are investors with aligned interests and a whole lot of enthusiasm for the mission of Blue Watermelon Project. Seeds are looking for a little rain and sunshine to spark their journey.

Sponsorship includes invitation to join a Chef in the Garden school event Recognition on social media and event collateral two reserved seats at the April 15th fundraising event.

Sprouts – $2,500-$5,000 

Sprouts are investors that are rooted in the mission of Blue Watermelon Project and are looking to grow their “true leaves” in an aspect of event or program expansion. Sponsorship includes invitation to join a Chef in the Garden school event, logo placement and recognition on social media and event collateral featured partnership story on BWP website, as well as up to four reserved seats at the April 15th fundraising event.

Story-inspired V.I.P Tables $5,000 each

Story-inspired V.I.P. tables will seat up to 10 people each and will be in one of two rooms within FnB’s more private dining areas. These tables will enjoy a special presentation from a BWP Chef, volunteer, or student that is either directly contributing to BWP’s mission or has directly benefited from BWP’s work in schools.

Bloomers – $7,500 – $10,000 

Bloomers are invested sponsors that contribute to event or program related line-items that expand or deepen programs in individual or geographic-specific communities. Sponsorship includes invitation to join a Chef in the Garden school event, logo placement and recognition on social media and event collateral, featured partnership story on BWP website, recognition with media partnerships including TV, radio, and/or podcast interviews, and up to six reserved seats at the April 15th fundraising event.

Tickets are available on their EventBrite page.

Sips & Bites: News from the Phoenix restaurant community

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

Valentine’s Day under the stars with TLC eXperience

If you haven’t made you plans for next Tuesday, February 14th seats are still available for the 6:30 p.m. cocktail reception followed by 3 course dinner. The Orchard at Agritopia hosts the locally sourced menu curated by Chef Tom and his culinary team. Seats are by reservation only and are $180 per person or $360 per couple. To view the menu and reserve you seats visit their website.

It’s a Schmoozetacular weekend in Scottsdale

The downtown Scottsdale coffee shop/cafe celebrates golf & football all weekend long.  Get 15% off all Bloody Mary’s and cocktail flights Fri, Sat & Sun. when you use promo code CHEERS15. Enjoy Schmooze after dark Friday & Saturday nights from 4 -10 p.m. and there is a Super Bowl Watch Party with light bites and cocktails on Sunday from 4-9 p.m.

New “Level Up” menu at Los Sombreros

Guests visiting the Mesa, Scottsdale and Phoenix Mexican restaurants can now experience new dishes to the menu. Enjoy The Molcajete features lobster, shrimp, chorizo and snow crab in a spicy broth. Beer battered Lobster Tacos, Wagyu Asada and Lamb Adobo also make up the new dishes.

Dirty Dough opens north Phoenix location

The Tempe cookie maker who mantra is “it’s what’s on the inside that counts,” has opened its newest location in The District at Desert Ridge Marketplace. One of a kind cookies with unique flavor profiles updates its cookie menu every Friday. Current favorites are Monster Mash, Candy Bar and Kitchen Sink cookies are available.

February specials at Serrano’s Mexican Restaurants

All 4 locations are serving up a margarita, entree and dessert specials all month long.

Rio Margarita: A house favorite since 2011, this handmade margarita is made with Hornitos Tequila, Hiram Walker Orange Curacao, lime juice and Agave triple sec. $9.99

Al Pastor Chicken Platter: Al pastor grilled chicken paired with fajita veggies, fried potatoes and a stuffed Anaheim pepper and served with a side of guacamole, roasted chipotle salsa and house-made tortillas. Choice of a cup of chicken tortilla soup or house salad to start.  $19.99

Strawberry Shortcake: Layered with vanilla sponge cake, strawberry puree and strawberry cheese cake, and topped with whipped cream and graham cracker crumble. $7.99

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

Sips & Bites: News from the Phoenix restaurant community

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

“Med Meets Mexico” seasonal menu now at Pita Jungle

All 23 locations in Arizona now offer new 10 dishes on their Seasonal Crafts Kitchen Menu. Dishes using the flavors of the Southwest and their Mediterranean inspired menu will be available through April. Highlights of the new menu include Lemon Chicken Rice Soup, Mediterranean Ceviche, Labdeh Dip Mezze Veggies & Dip and a Wood Fired Gluten Free Enchilada. 

Orin Swift Wine Dinner at Palo Verde Restaurant

The signature restaurant at The Boulders Resort & Spa hosts a gourmet four-course dinner paired with wines on Friday, February 3rd with the reception starting at 6:00 p.m. Enhancing the experience will be the scenic views of the golf course’s 6th hole and duck pond. Seats are $175 per person and reservations can be made by calling 480-595-4621.

Cider Corps hosts dinner to raise money for traumatic brain injuries

The downtown Mesa cidery will pair its award-winning ciders with dishes from valley chefs Friday, February 3rd. Guests attending the Speakers Dinner for Traumatic Brain Injury Solutions will hear updates from researchers at Cohen Veterans Bioscience. The 21 and over dinner starts at 6 P.m. and is %200 per person. Two other fundraising events are scheduled for the 22 Jumps event with more information and to RSVP click here.

New seasonal dishes at Over Easy launch January 30th

The locally owned and nationally recognized breakfast spot adds two new dishes to its menu on Monday. The scratch made Cinnamon Apple Corncakes ($14) and JohnJay Burrito Bowl ($17) are available for dine-in, take-out or delivery. $1 of every Burrito Bowl will be donated #LOVEPUP Foundation. Also new will be the Spicy Mango Margarita ($8) but only available for dine-in. The new dishes and drink are available at all 11 Phoenix area locations.

Nominations are open for Foodist Awards until February 5th

Its award season and time to nominate your favorite Food & Beverage, Experience, Restaurant and People in the Arizona Restaurant Association’s annual recognition of those in the food and beverage community. The online nominations include 20 categories and 8 new categories for the 2023 awards. Winner will be announced in alive ceremony on Monday April 24th at 5:30 p.m. at The Van Buren in Phoenix.

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

Semifinalists for 2023 Restaurant & Chef Awards announced

This morning The James Beard Foundation announced the Semifinalists for its 2023 Restaurant and Chef Awards. Arizona is again well represented throughout several categories. Nominees will be announced Wednesday, March 29th and winners announced Monday, June 5th 2023 in Chicago. You can see the list of all 2023 semifinalists here.

The 2023 Arizona semifinalists are……

Outstanding Chef

Silvana Salcido Esparza, Barrio Café, Phoenix

Outstanding Restaurant

Proper Meats + Provisions, Flagstaff

Emerging Chef

Christian Lowe, Shift Kitchen & Bar, Flagstaff

Outstanding Bakery

JL Patisserie, Phoenix and Scottsdale

Outstanding Pastry Chef or Baker

Crystal Kass, Valentine, Phoenix

Outstanding Wine and Other Beverages Program

Glai Baan, Phoenix

Best Chef: Southwest (AZ, NM, NV, OK)

Rene Andrade and Roberto Centeno, Bacanora, Phoenix

Jaren Bates and Brett Vibber, The Table at Junipine, Sedona

Nephi Craig, Café Gozhóó, Whiteriver

Wendy Garcia, Tumerico, Tucson

Fernando Hernández, Testal, Phoenix

Yotaka and Alex Martin, Lom Wong, Phoenix

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

Yulissa Acosta named Chef de Cuisine at Hearth ’61

Rising through the ranks can be the most satisfying and rewarding ways to earn a promotion. That’s how Yulissa Acosta earned her new title as Chef de Cuisine at Mountain Shadows Resort’s signature restaurant Hearth ’61. Acosta was part of the opening team at restaurant as a cook when it opened in 2017. Always looking to improve her culinary skills and with her culinary knowledge she was promoted to Sous Chef in 2018.

“We are delighted to have Chef Yulissa Acosta take the reins of our beloved Hearth ‘61 restaurant in her new role,” said Vice President & General Manager Andrew Chippindall. “With her unique culinary flare and working alongside Executive Chef Charles Wiley and Executive Sous Chef Alfred Muro, Chef Acosta will be the perfect person to continue elevating our cuisine by highlighting the best local ingredients.”

The Nogales Mexico born and Phoenix raised Acosta realized her passion for cooking in high school and was awarded a scholarship to Scottsdale’s Classic Cooking Academy upon graduation. From there she worked at Bink’s Midtown and Mirabel Golf Club before joining Hearth ’61.

Part of her new role is menu development and she will use her roots and love of Mexican-American & Southwestern cuisines and incorporate classic French cooking skills to the menu. She recently debuted Duroc Farm’s Pork Chop with Jacob bean ragu and black pepper glaze as well as the Two Wash Ranch Chicken Roulade with barley risotto, romanesco, and natural jus to the menu. She will also continue to follow the culinary standards set by Chefs Wiley and Muro.

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

Sips & Bites: News from the Phoenix restaurant community

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

High praise for Christopher’s at Wrigley Mansion from Gayot Guide

Christopher Gross is no stranger to racking up accolades over the years for his cooking and restaurant’s experience. He can now add being named one of the “Best Restaurant’s in the U.S.” and “Most Memorable Meals of 2022” from Gayot- Guide to the Good Life to his resume. Sophie Gayot gave Christopher’s at Wrigley Mansion an 18/20 score for his French/ Contemporary cuisine.

Gayot says “During my soirée at the 32-seat restaurant, my head spun at each of the modern French cuisine dishes presented to the table. There is no show, no eccentricity, just perfectly calibrated and balanced execution.”

Bubbles wine tasting at GenuWine Arizona

Just in time to toast the New Year the downtown Phoenix wine bar hosts a tasting on Thursday, December 29th from 6- 8 p.m. 4 sparkling wines will be tasted for $10 with 20% off any bottles purchased that evening. Tickets are available here.

New Year’s Eve and Day at Ghost Ranch

The Tempe restaurant is offering its NYE Chef Series Menu on a first come, first serve basis until it sells out. The four course dinner offers chicken, seafood & Wagyu NY Strip before dessert. New Year’s Day enjoy specials on Bloody Maria’s, Birria Tacos & Burritos.

B & B Cocktail Lounge now serving weekend brunch

You can now check out weekend brunch from 9:30 a.m. – 2 p.m. at the new lounge that opened earlier this year in Old Town Scottsdale. Bacon Steak & Eggs, B & B Breakfast Fries are included on the gourmet menu. You can even “Build Your Own” Avocado Toast with 25 toppings to choose from. For the sweet side there is Bourbon Coffee Cake, Sweets Board with fruit, bacon and sweet garnish.

Of course brunchy cocktails are served including Breakfast Bee, a bourbon-infused milky play on Honey Nut Cheerios, a Mimosa Flight with 9 juice options and Lemon Basil Squeeze with Haku Vodka, Chandon Rosé, lemon juice and more.

Hundred Mile Brewing releasing its first beers

The newly opened Tempe brewery started releasing its own beers the past couple of weeks. New beers include Natural Blonde Ale, Pinetop Pilsner, Infinite Coyote a West Coast IPA, Crowd Surfer a Mexican style lager and Desert Neon hazy IPA.

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

Ring in 2023 at these local restaurants

As we approach New Year’s Eve plans are being made about how to ring in 2023. These local restaurants are planning specially prepared dinners and as you can imagine reservations are necessary. Click on the restaurants link for more information and to make a reservation.

FRANCINE Restaurant– Enjoy a French inspired menu with a Mediterranean twist for a five course meal with seating’s between 7 – 9 p.m. A DJ and champagne toast at midnight is included all for $225 per person. Go online or call 480-690-6180.

Phoenix City Grille– Dinner starts at 3 p.m. with specials and the regular menu.

Hearth ’61–  A four-course dinner with first seating at 6:30 p.m $159, $199 for a 9:30 reservation. Reservations can be made by calling 480-624-5458.

Zuzu– Join the party with noshing stations, drinks and more for $150, reserve a VIP table for two for $500 or rent out the Rosie Room for up to 16 people for $4,000. The evening starts at 8 p.m. and a DJ starts entertaining at 9. Call 480-421-7997 for reservations.

Keeler’s Neighborhood Steakhouse– The Fourth Annual New Year’s Eve Gala starts at 6 p.m. with dinner buffet, live music & more for $135+ per person. Phone reservations only by calling 602-374-4784.

Thirsty Lion Gastropub– All 4 Phoenix area location ring in 2023 special a la carte food and cocktails ranging from $8.95-$39.95.

Match Market & Bar– Dinner is served from 6 p.m.- 11 then join the “Come On Barbie Let’s Go Party New Year’s Eve Party” in the Found:RE Hotel. Barbie’s Food Truck will be there with food for purchase from 11 p.m. – 2 a.m. Reservations for dinner in Match can be made by calling 602-875-8080 and for Barbie’s Party click on the link above.

STK Steakhouse– An a la carte menu featuring Japanese Wagyu, caviar, Australian Wagyu and more is available starting on Friday, December 30th. On NYE enjoy a champagne toast at midnight, live DJ and weekend brunch on Saturday and Sunday morning.

Rusconi’s American Kitchen– Starting a 5 p.m. enjoy a three course prix-fixe menu from Executive Chef Michael Rusconi. Dinner is $90++ per person and reservations can be made online or by calling 480-403-0009.

Roaring Fork– A special Steak & Lobster dinner starts at 4 p.m. along with seasonal menus items available on only on NYE. Steak & Lobster is $68 and prices vary on other menu items. Call 480-947-0795 to make a reservation or go online.

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

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