Little Cay Latin Caribbean Kitchen opens today in Scottsdale

There’s new restaurant opening today at the intersection of Tatum and Shea Blvd. Little Cay Latin Caribbean Kitchen is the the first restaurant by Ben Sinion, former General Manager of The Wrigley Mansion.

The fast casual concept will transport you to Cuba, Puerto Rico, Jamaica and beyond with its classic and contemporary Caribbean and Latin dishes. A meat filled Cubano sandwich, Jerk Chicken, Mofongo( smashed plaintains, think guacamole) and vegan friendly dishes are among the authentic dishes. You can’t go the tropics without tropical cocktails or a cold beer, rum based sangria and more are available.

Little Cay Latin Caribbean Kitchen
Cubano sandwich. Photos by Debby Wolvos

It’s a laid-back concept,” said Sinon. “Guests can grab-n-go, dine in and it’s perfect food for a party.”

Stop in during opening weekend a get a FREE plantain appetizer. Choose from the Tostones, Marquitas De Platanos or Maduros.

Little Cay Latin Caribbean Kitchen is at 4912 E. Shea Blvd. #108 Scottsdale 85254. They’re open daily from 11 a.m. – 9 p.m. For more information and to see the menu check out their website.

 

Match Restaurant and Lounge serves up brunch buffet & burgers

Downtown Phoenix’s Match Restaurant and Lounge now offers two new weekly food specials. The signature restaurant inside the Found:Re Hotel is offering  burger and beer fans a pairing of the two. Every Thursday from 5 p.m. -11 p.m. enjoy a burger & draft beer for $10. What a better way to end your week than with a hot juicy burger washed down with a cold draft beer.

On Sunday’s head to Match for their new brunch buffet. Feast on a rotating menu of crab legs, prime rib and other breakfast and lunch favorites. Make your way to the omelet station then stop by the Bloody Mary bar to mix up your favorite Sunday cocktail.

Brunch is offered from 9 a.m. – 2 p.m. for $35 ++ and include 2 Bloody Mary’s or 2 Mimosa’s.

Whether your dining on Thursday or Sunday, Match offers 2 hours of complimentary valet parking.

Match Restaurant and Lounge is at 1100 N. Central Ave. Phoenix 85003. 602-875-8080

Jade Bar to host battle of the bartenders

Valley bartenders are rolling up their sleeves and getting their shakers ready as Bar Brawl returns to the Jade Bar. The bar at Sanctuary on Camelback Mountain Resort & Spa hosts this friendly competition for its fifth year. This year has bartenders from popular valley hotels and bars going head to head.

Set aside Sunday evenings from July 14th – August 25 to see what cocktails the talented bartenders will be creating. Admission is free and open to the public to cheer on their favorite bartender. Executive chef Beau MacMillian and Jade Bar manager Eddie Garcia will co-host the event with celebrity judges deciding who goes on to the seni-finals.

DJ Hybrid will provide music for the evening and food and drinks will be at happy hour prices.

During the four weeks bartenders will compete with winners going on to the semi-finals then the championship. This years bartenders include….

July 14 Michael Testa – Sanctuary on Camelback Mountain Resort & Spa

vs. Tina McDonald – La Bocca North

July 21 Chris Ortega – The Camby vs. Samantha Hickman – The Windsor

July 28 Miguel Mora – Hotel Adeline vs. Henry Whittaker – The Brickyard Downtown

Aug. 4 Robert Porter – The Phoenician vs. Colton Brock – Ladera Taverna y Cocina

Aug. 11 – Semi-finals

Aug. 18 – Semi-finals

Aug. 25 – Championship

Sanctuary on Camelback Mountain Resort & Spa is at 5700 E. McDonald Dr. Paradise Valley 85253.

 

Summer Cocktail Camp tickets on sale for cocktail mixing classes

If all classes were like the six offered at Summer Cocktail Camp I would’ve been an “A” student. For six weeks campers will learn the art of cocktail mixing from local mixologists while making cocktails from new recipes. For one Saturday in June and 5 Sunday’s in July and August from 1 – 3 p.m. classes will be held at restaurants around Phoenix.

Tickets can be purchased online at https://summercocktailcamp.com/ and are sold on first come, first serve basis. Last years camp sold out in only a few days. Phoenix Magazine editor Craig Outhier will be camp counselor for each weeks class along with a revolving list of mixologists. Each class is $38 and 2019’s Summer Cocktail Camp will be at…

  • June 29th (Sat)- The Gladly
  • July 7th- Social Hall
  • July14th- Mowry & Cotton
  • July 28th- Clever Koi (Gilbert)
  • August 4th- The Phoenician Tavern
  • August 11th- Chico Malo

 

James Beard Foundation’s “Taste America” stops in Phoenix

Phoenix is on the map of the James Beard Foundation hot off the recent win by FnB’s Charleen Badman’s for “Best Chef: Southwest”. It’s also on the map for the foundations “Taste America” tour scheduled for September 19th- 21st. Phoenix is one of 20 cities chosen to host the event.

Tickets went on sale this week for the three day event for the cross country culinary experience.

Photos courtesy of Rose Moser Ally PR

Taste America events

The weekend kicks off on Thursday September 19th with the “Raising the Bar” walk around reception at Seventh and Union. Guests will meet rising star chefs and mixologists while sipping on cocktails and tasting culinary creations. Kyla Dahl of Pigtails Cocktail Bar, Henry Whittaker of Century Grand and Matt Steward of Undertow are a few of the mixologists pouring cocktails.

Dom Ruggiero of Hush Public House, Juan Zamora of Chula Seafood and Tamara Stanger of Cotton & Copper along with others will show off their culinary talents.

Friday night is the “Gala Benefit Dinner” at The Royal Palms Resort & Spa. The cocktail and tasting reception starts at 7 p.m. with tastes created by local chefs Stephen Jones of The Larder & Delta, Cat Bunnag of Glai Baan and others. Guests will then be treated to a three- course dinner menu created by visiting chef Tiffany Derry of Plano’s Roots Chicken Shack, local all-star Danielle Leoni of The Breadfruit & Rum Bar and host chef Alexander Robinson.

A dessert reception with Danielle O’Day of Sweet Dee’s Bakeshop and Hollie Layman-Sanders of The Royal Palms ends the night.

A silent and live auction will be held during the evening. A portion of the proceeds from dinner and auctions will go to the foundations scholarship programs.

The weekend concludes with the James Beard Foundation’s Women’s Leadership Program, Owning It. The workshop will bring together 60 women who are in the idea or growth phase of a food related business. A few women will pitch local investors for funding for their project and all will learn how to advance in the culinary industry.

Be sure to Like the Facebook page and on Instagram and Twitter.

Bulleit Bourbon hosts Kentucky Derby party at Turf Paradise

Many weeks and months go into preparation for the two and half-minute Kentucky Derby. Not just the horses and trainers in Louisville at Churchill Downs but at bars and restaurants celebrating around the country.

On May 4th the place to be is Phoenix’s Turf Paradise racetrack to get into the derby day spirit. No better place to show off your head wear and sip on a Mint Julep other than the All New Bulleit Bourbon Derby Dayclub. Tickets will be sold out by the time the races start at this all day party.

Photo courtesy of Dorian and LDH Consulting

The air-cooled track-side tent opens at 10:30 a.m. with live racing starting at 11:30 where you can cheer and bet on your favorite horses. The Kentucky Derby will be shown live later in the afternoon.

Tickets for General Admission for the Dayclub are $30 in advance with reserved seating $60 per ticket. Inside you’ll have access to track side betting, a cash bar for Mint Juleps, beer, wine and cocktails, a DJ and “65 inch TVs to watch the race. The Fried & Frizzy food truck will be outside the tent serving up fried chicken and champagne.

Kentucky Derby
Photo courtesy of Rose-Moser-Allyn Public Relations

Prefer to sit in the first few rows to see all the action than pony up $1,000 for a first row table with a bottle complimentary bottle of Dom Perignon, $750 for second row table with a bottle of Veuve Cliquot or $500 for third row table with a bottle of Moet Chandon Champagne.

Other Phoenix area bars and restaurants will be celebrating the fastest 2 minutes in sports. Reserve your seat at Mowry & Cotton, Dorian and Arcadia Tavern to watch all the fun.

Follow me on Instagram @SandyWass, Twitter @SandyWasserman and Facebook https://www.facebook.com/pullingcorksandforks/

Taphouse Kitchen Phoenix now offers weekend brunch

The new location of Taphouse Kitchen at Shea & 32nd St. has started serving weekend brunch. The brunch menu offers classic breakfast favorites and cocktails. Taphouse Kitchen favorites including Fish Fry Everyday Baby !!, their Signature Burger and more are available at brunch. Brunch is available on Saturday from 11 a.m. – 3 p.m. and Sunday from 9 a.m. – 3 p.m.

Taphouse Kitchen
Photo courtesy of Taphouse Kitchen

Here are a few highlights from the brunch menu.

  • Eggs Benedict. Sourdough, smoked turkey, poached eggs, guacamole, smoked tomato, hollandaise sauce
  • Croque Monsieur. Sourdough, ham, gruyère, béchamel sauce
  • French Toast. Challah bread, cinnamon, vanilla bean crème brûlée, fresh berries
  • Pastrami Hash. Shaved pastrami, TapHouse taters, two sunny side up eggs, whole grain mustard hollandaise
  • Grilled Cheese. Sourdough, mushrooms, fontina, applewood smoked bacon, avocado, fried egg
  • Biscuits and Gravy. Cheddar biscuits, jalapeño sausage gravy, two eggs any style
  • Simple Breakfast. Two eggs any style, TapHouse taters, toast, choice of bacon or sausage

Brunch Cocktails

  • Mimosa. Blood Orange, Grapefruit, Orange Mango
  • Sangria. Seasonal red or white
  • THK Bloody Mary with local Paddington vodka
  • Strawberry-Peach Bellini
  • Basil Grapefruit Gimlet
  • Cucumber Press

Pizza at Taphouse Kitchen

The Phoenix location also serves “forno” style thin crust pizza. The handcrafted pizzas come with traditional pizza toppings including Meatball, Pepperoni and a White Pizza.

Taphouse Kitchen Phoenix is at 3131 E. Shea Blvd. 85028 and in Scottsdale at 6137 N. Scottsdale Rd #108 85250. For more information go to their website.

Celebrate St. Patrick’s day now at Thirsty Lion Gastropub

No reason to wait til March 17th to celebrate the luck of the Irish as Thirsty Lion Gastropub’s have already started. Their St. Patrick’s Day Season Specials is available until the 17th and includes 9 edible options with a modern twist.

Bacon Cheddar Potato Cakes

Irish favorites include Traditional Scotch Eggs, Irish Shepherd’s Pie, Corned Beef Mac & Cheese and Oven Roasted Lamb Shank.

Raise your glass of Irish whiskey, beer and craft cocktails with your meal.

$2 of every Flight of Irish Whiskey, Irish Mule and Irish Old Fashioned will be donated to St. Baldrick’s Foundation. The foundation helps to fight childhood cancer.

celebrate
Corned Beef Reuben Sandwich

Rotating taps of Guinness Irish Stout and an Arizona Black & Tan, SanTan’s Devil’s Ale and Guinness are being poured.

Celebrate at the 3 Thirsty Lion Gastropub’s in the Phoenix area at Scottsdale Fashion Square, Tempe Marketplace and SanTan Village.

Little Rituals opens and it’s not your traditional hotel bar

When Little Rituals opened last week in downtown Phoenix it raised the bar for other hotel bars. Located on the 4th floor of the Courtyard by Marriott/Residence Inn the cocktail bar is the mastermind of mixologists Aaron Defeo and Ross Simon. DeFeo is no stranger to hotel bars as he was property mixologist at Tucson’s Casino del Sol Resort. Simon is the owner of downtown’s Bitter & Twisted Cocktail Parlour.

Little rituals owners Aaron DeFeo & Ross Simon. All photos courtesy of Little Rituals

The bar joins Broken Shaker ( Miami, L.A., Chicago & NYC) and Death Co. (NYC & Denver)  to offer guests and locals a unique hotel bar experience. Open daily from 4 p.m. – 2 a.m. guests can expect 30 custom cocktails along with beer, wine and gourmet bites from consulting chef Bob Tam. Interesting touches at the independently owned bar include hand stamped ice, espresso martinis on tap and a pairing menu.

Preparation and education is key

What you don’t see is as important as what you see and sip on. DeFeo and Simon have created a culture of extensive staff training and drink preparation. Cocktails are made with house-made foams, infusions, garnishes, syrups and more. The menu focuses on the use of aromatic vermouth’s and sherry’s.

The cocktails are in 6 categories with 5 cocktails each.

  • Daily Rituals (Boilermakers, Siroco Spritz and a precisely-chilled, grapefruit-finished Session Martini)
  • Delicious Rituals (exciting flavor combinations such as the honey, citrus and curry-spiced Daiqurry)
  • Cooling Rituals (heat-busting combos such as the frothy Amalfi Frappe or the cucumber-y Touch of Evil)
  • Stirred & Silky Rituals (elegant twists on classics such as the sherry-spiked Cask of Amontillado)
  • Indulgent Rituals (complex flavors such as the Cartographer with overproof rum, cardamom and creole bitters)
  • Shared Rituals (ever-changing selection of punches, pitchers and the aforementioned Bubbles & Fries)

Apertivo hour is from 4-6 p.m. daily and offers discounted prices on a rotating list of cocktails, beer, wine and bites.

The bar bites menu offers 10 dishes including Beet Carpacio, Millionaire’s Bacon Board and Carbonara Lo Mein from the Hong Kong born chef Tam. Make sure you save room for the High Spirited Desserts.

The hotel is at 132 S. Central Ave. Phoenix 85004. 602-603-2050. Visit the website and their Facebook page for more information.

Tinderbox Kitchen creates a desirable New Year’s Eve pairing menu

Flagstaff’s Tinderbox Kitchen wants the last meal of 2018 to be a memorable one. Chef Mike Schmitz three-course meal and dessert gives revelers much to think about choosing from course to course. The seasonally focused prix-fixe menu offers 4 dishes to choose from on courses 1 and 2 and six protein focused entrees.

A favorite dish is the pate Schmitz learned to make when working with Chef Jessica from Big Grove. “From start to finish it’s a beautiful dish both in its complete form and in the process,” which Chef describes as a two day process, breaking down the whole duck and using it across the menu and marinating the liver for the pate. He says it’s a joy to make and consume.

The menu is vegan friendly with Schmitz recommends the Fig & Brie Bruschetta and the Mushroom and Black Truffle Risotto. He considers the risotto the “dark horse” of the menu.

NYE menu at Tinderbox Kitchen

Each dish offers a suggested pairing of an optional glass of wine or classic cocktail. The menu is as follows.

COURSE ONE
Lobster Bisque
tomato, saffron, sherry
French 75 or 2015 Pouilly Fuissé

Butternut Squash Soup
apple, maple, sage, nutmeg
Old Fashioned or 2015 Pinot Noir

Pear and Pomegranate Salad
baby greens, brie, candied pecans
Regina George or 2015 Cinsaut

Beet and Citrus Salad
baby greens, fennel, goat cheese, pistachio
Turmeric Tonic or 2015 Grenache Blanc

COURSE TWO
Fig and Brie Bruschetta
hazelnuts, vanilla bean, orange
Spiced Grapefruit Negroni or Sparkling Rosé

Duck Liver Paté
port geleé, red onion marmalade, grilled bread
Ruby Manhattan or 2016 Malbec

Sea Scallops
parsnip puree, baby carrot, brussels’ sprouts
Turmeric Tonic or 2017 Riesling

Blue Point Oysters in Shell
shallot, cracked pepper, red wine vinegar
Hummingbird or Sparkling Brut

COURSE THREE
 Roasted Duck Breast
orzo, butternut squash, pomegranate, elderberry molasses, pecan
San Francisco Street or 2015 Red Blend

Lobster Tail
angel hair pasta, sun-dried tomato cream, lemon, parsley
White Negroni or Pouilly Fuissé

Filet Mignon
roasted garlic mashers, blistered green beans, mushroom demi-glace
Black Manhattan or 2014 Syrah

Mushroom and Black Truffle Risotto
parmesan, garlic, thyme, poached egg
The Old Man & The Sea or 2015 Pinot Noir

Rack of Lamb
smashed yukon potatoes, broccolini, red wine demi-glace
Barrel Aged Vieux Carre or 2015 Merlot

Grilled Swordfish
roasted garlic mashers, braised rainbow chard, tomato saffron broth, crispy leek
Vesper Martini or 2014 Chardonnay

DESSERT COURSE
Double Chocolate Brownie Cheesecake
oreo cookie crust, raspberries, chocolate sauce
Don Ciccio or 2014 Dessert Wine

White Chocolate Mousse
caramel apple compote, pomegranate
White Russian or 2010 White Riesling

The dinner is $85 per person ++ and wine and cocktail pairings are additional.

To make your reservation call 928-226-8400 or go to their website.

Tinderbox Kitchen is at 3 S. san francisco St. Flagstaff AZ. 86001