OEB Breakfast Co. to open first U.S. location in Scottsdale

Italian-Canadian chef Mauro Martina is bringing his eclectic breakfast concept to north Scottsdale in November. When OEB Breakfast Co. opens it will give the classic breakfast staples an upscale twist from the north. At almost 3,000 square feet, the open kitchen restaurant seats over 100 people in the dining room and on the patio.

“Breakfast means so much more to me than just the first meal of the day,” said Martina, owner and founder of OEB. “It’s about elevating the whole breakfast experience. That’s what OEB is all about.”

Light blue and yellow painted walls give a clean look to the restaurant and guests will notice wood beams throughout with the focal point being the Terrazo bar.

The classically trained Martina learned his skills in Europe before moving to Canada in 1992. At the age of 21 he was already an executive chef and has worked in Michelin Star restaurants since then. He opened the first OEB in 2009 and sources much of his ingredients from local farmers. “We care about where the food comes from and what happens to it before it hits the table,” said Martina.

Photos courtesy of Liz Lastra at Evolve Marketing

The menu at OEB Breakfast Co.

Martina’s eclectic menu will take guests on a culinary journey and will include Holy Crab Eggs Benny, Nutella French Toast and Hog & Scallop Poutine. The restaurant will serve hand-crafted cocktails, craft beer and Frizzante on tap from the full service bar. Martina’s philosophy is to raise the bar during the breakfast experience through its cuisine.

“There are not too many places out there that have truffles on the menu or sturgeon caviar and duck and scallops,” said Martina. “Some think fine dining but I think people can have all of that for breakfast.”

The restaurant is currently looking to hire 50 people for all positions. Those interested can send a resume to chaunceylane@eatoeb.com

OEB Breakfast Co. is at 17757 N. Scottsdale Rd. (Scottsdale & Chauncey Lane) 85255. For updates about the opening and more information visit their website.

 

Castle Hot Springs re-opens with Harvest, serving crop driven cuisine

Arizona’s first luxury resort, Castle Hot Springs has re-opened for its first full season. Originally opened in 1896, the 210 acre property will be opened from October til late June offering guests the opportunity to detach from the digital world while rejuvenating and healing in the resorts 120 degrees thermal hot springs. Hiking, horseback riding, foraging and star gazing are a few of the many activities guests can enjoy at the iconic resort and its surrounding desert and mountains.

Harvest, Castle Hot Springs signature restaurant

Castle Hot Springs is home to Harvest, the signature restaurant and farm offering crop driven cuisine. Executive chef Christopher Brugman’s menu rotates daily based on what’s available at the resorts one acre farm. The farm and greenhouse are overseen by resident agronomist Ian Berger. He oversees over 150 fruits and vegetables native to the desert along with the properties groves that are home to 36 types of citrus trees. Included in the farm are over 35 varieties of heirloom tomatoes.

Working together Brugman and Berger choose ripe fruit and vegetables for each days menu. What they don’t grow they  get from local vendors to fill in the gaps. Harvest also adheres to zero waste and sustainable guidelines. Guests can participate in daily foraging and learn about “flavor farming” that covers the sweet and savory tastes through a foods color. Dishes such as Coconut Carrot Bisque and Tandoori Octopus Grilled over Juniper Wood have been on the menu. The culinary team also has an in-house pickling program and creates concoctions such as Brugman’s Onion Ash.

Food & Beverage Manager and Sommelier Thomas Burris has created a beverage program to complement Brugman’s cuisine. Signature cocktails such as the Trade Secret and Lady & The Tramp also use ingredients sourced from the property. Trade Secret is made with rosemary infused vodka, Elderflower and pink grapefruit. The savory Lady & The Tramp combine Pecorino Romano infused vodka, lemon juice, simple syrup and fresh basil leaves. Castle Springs Lithium Lager is made exclusively for Harvest and uses natural elements of the resorts hot springs.

The resort is at 5050 E. Castle Hot Springs Rd. Castle Hot Springs AZ. 85342. For more information and to make a reservation head to their website.

Salty Sow treats you to Buy One, Get One dinners on Halloween

Those with Halloween on the brain are trying to decide what to get dressed up as or what candy to give out to neighborhood kids. Foodies are more concerned with “where are we having dinner?”. Lucky for us Salty Sow is treating us to a Buy One, Get One Free dinner on Thursday October 31st.

No trick is needed for this treat that goes from 4 – 10 p.m. and includes the whole menu. This isn’t the first time Salty Sow has run it’s annual “Dinner On Us” promotion and its become very popular.

Farm fresh signature entrees are included on Halloween night and include.

  • HAND CUT FILET MIGNON 8oz filet*, served with demi-glace caramelized shallot butter, crispy chile onions, and Yukon Gold mashed potatoes
  • GOAT CHEESE RAVIOLI handmade pasta stuffed with goat cheese and smoked date, and beurre blanc
  • SLOW COOKED BEEF SHOULDER served with Yukon gold mashed potatoes, glazed root vegetables, and fried egg
  • CRISP CHICKEN THIGHS all-natural chicken, with fried smashed potatoes, and neck bone gravy
  • BLACKENED RIBEYE TACOS served with romaine Caesar, chimichurri, pickled red onion, avocado, cotija, and BBQ beans

  Salty Sow is at 4801 E. Cactus Rd. Phoenix 85032. For more information and to view the full menu checkout their website.

 

Arizona Good Food Expo continues to promote locally sourced foods

Arizona Farmer + Chef Connection is now the Arizona Good Food Expo and returns for its 10th year promoting Arizona sourced foods. This years event will be Monday August 26th at the Pointe Hilton Tapatio Cliffs Resort. The event brings Arizona farmers and food & beverage producers together under one roof to meet face to face with buyers. The event from 11 a.m. – 3 p.m. is followed by a reception at the resorts signature restaurant, A Different Pointe of View.

“Changing the name to Arizona Good Food Expo better reflects the mission behind the event, to showcase Arizona’s best local food and build lasting relationships between food producers and wholesale buyers, but is more inclusive of the state’s broad range of food buyers who aren’t necessarily chefs,” says Emily Bell, Good Food Programs Manager at Local First Arizona Foundation.

Speakers at Arizona Good Food Expo

Over 75 vendors will provide samples and information for local restaurants, resorts and retail buyers. James Beard award-winner and “vegetable whisperer” Charleen Badman owner and chef of FnB will deliver the keynote speech. Other speakers include chefs Tamara Stanger of Tempe’s Cotton & Copper, Stephen Jones of the larder + delta and Shanti Ride, owner of Whipstone Farm.

“The Arizona Good Food Expo is the ideal setting to ensure the freshest Arizona-grown foods are being served on your plate – whether you shop at the grocery store, are eating at the school cafeteria, or dining out,” says Kimber Lanning, Founder of Local First Arizona Foundation, “The Expo makes it easier for our great chefs and food buyers to source local ingredients and be leaders in Arizona’s food scene. Sourcing Arizona’s homegrown foods is essential to build a healthier Arizona, and the relationships made at the Expo will leverage our agricultural bounty for the benefit of all.”

Tickets for the event are $25 for all day access and $99 for vendor packages. Vendor packages include 2 all day passes, reserved parking, table space and a listing in post event follow up. The deadline to purchase Vendor Packages is August 22nd. Information and purchasing tickets can be found at their website. The Pointe at Tapatio Cliffs Resort is at 11111 N. 7th St. Phoenix 85020.

 

Customers and staff help Liberty Market create 31 unique burgers

When you wake up tomorrow it will be August 1st or as Gilbert’s Liberty Market calls it “Burger Days”. For 31 days in August the restaurant serves a unique burger for their annual celebration of the American comfort food. For this years event executive chef David Traina created the list of burgers with input from loyal customers and staff.

Customers ordering a burger on a given day may find other than locally raised beef between the buns. Bison, elk and a veggie burger will be served and all will have unique flavor profiles and toppings. All burgers are a 1/2 pound and many will have an international spin.

Miso Sticky burger. All photos courtesy of Sarah Roberson

Customers save your receipts

Save your receipts from each burger visit as you will be rewarded with gift cards. A $50 Liberty Market gift card will be given to customers who eat 10 different burgers. If you stop by for all 31 burgers a $250 gift card is yours. Customers will have until the end of the first week of September to redeem their gift cards.

Here is the list of 31 burgers.

1- Short Rib – AZ raised beef patty, blue cheese sauce, roasted onion and arugula on onion bun.

2- Carne Asada – AZ raised beef patty, drunken beans, grilled green onions, cotija cheese, and guacamole on onion bun.

3- Buffalo Blue Cheese Fry* – bison patty, curly fries, buffalo cheese sauce, blue cheese, and chives on a pretzel bun.

4- French Onion – AZ raised beef patty, sherry caramelized onions, Gruyere cheese, fresh garlic aioli, and au jus, on a Ciabatta bun.

5- Philly Cheese Steak – AZ raised beef patty, Cheese Whizz, roasted peppers, provolone cheese and onions on Ciabatta bun.

6- Torta Style – AZ raised beef patty, topped with adobo braised pork, beans, jalapeño salsa, crema, cotija cheese, avocado, and cabbage slaw, on a bollio bun.

7- The Issac – AZ raised beef patty, pesto aioli, fried fresh mozzarella, bacon, and tomato on an Italian rosemary bun.

8- Chicken Katsu – AZ raised beef patty, fried chicken, jalapeño aioli slaw, and Katsu sauce on a sesame bun.

9- Cajun Shrimp – AZ raised beef patty, roasted red bell peppers and onions, and Tabasco aioli on a Ciabatta bun.

10- Breakfast Nduja – AZ raised beef patty, sunny side up egg, grain mustard, Seahive cheese, and arugula on ciabatta round.

11- Anti-Pasto – AZ raised beef patty, fried mozzarella, salami, marinated artichoke, roasted red peppers, pesto, and arugula on a Kalamata olive bun.

12- Korean BBQ – AZ raised beef patty, Korean bbq sauce, cabbage nauc cham slaw, sesame seeds, rice wine cucumbers, on a brioche bun.

13- Whiskey Onion – AZ raised beef patty, BBQ sauce, bacon, cheddar cheese, and whiskey onions on fried cheddar cheese as the bun.

14- Hatch-Frito – AZ raised beef patty, brisket patty, pepper jack cheese, chipotle bbq aioli, and Fritos on a chili cheese bun.

15- Bourbon BLT – AZ raised beef patty, bourbon brown sugar bacon, oven dried tomato aioli, and butter lettuce on onion bun.

customers
Buffalo Blue Cheese burger

16- Piggly Wiggly* – AZ raised beef patty, hatch cheddar, pulled pork, sliced ham, fried onion straws, yellow BBQ sauce, and chicharrones on an onion bun.

17- Crab Salad – AZ raised beef patty, marinated crab salad, cambozola cheese, Tabasco aioli, and butter lettuce on a brioche bun with 9 grain topping.

18- Burrata Burger – AZ raised beef patty, truffle dressed arugula, bacon, tomato, and black pepper aioli on Italian olive oil bun.

19- Miso Sticky* – AZ raised beef patty, miso and maple glazed pork belly, pickled cucumber and carrots, red onion, thin jalapeño slices, butter lettuce, sesame seeds, and gochujang aioli, on a bollio bun.

20- Pepper Jack Sausage – AZ raised beef patty, Beehive Barely Buzzed cheese, roasted onions, cajun aioli on a ciabatta roll.

21- Ma’s Meatloaf – AZ raised beef patty bacon meatloaf, arugula, roasted garlic onion and horseradish aioli on a brioche bun.

22- Cuban Mojo –  house blend patty (orange, lime zest, garlic cumin oregano, cilantro, Fresno chiles) Manchego cheese, grilled yellow onions and Anaheim chiles, avocado, and tequila-lime aioli, on an onion bun.

23- Cheesy Tot* – AZ raised beef patty, onion dip ranch, tater tots, hatch chile cheese curds on an onion bun.

24- Crispy Carmen – AZ raised beef patty, chilaquiles, sunny side up egg, tomatillo salsa, cotija cheese, on a ciabatta bun.

25- Mac Daddy* – AZ raised beef patty, jalapeño bacon mac and cheese, BBQ short rib, grilled red onion, cheddar cheese, and sriracha aioli on a jalapeño Ciabatta bun.

26- Pastrami Style – AZ raised beef patty, sauerkraut, and 1000 Island dressing on marble rye.

27-Veggie – house made red bean and rice patty, Cajun tofu, and cashew butter on rustic bun.

28- Far East – AZ raised beef patty, topped with greens, wontons, hoisin aioli, tamarind-ginger glaze on seeded Kaiser roll.

29- Green Goddess – AZ raised beef patty, Green Goddess dressing, fried zucchini, roasted portobello mushrooms, lemon ricotta, and arugula on a rustic bun.

30- Lobster-Prosciutto* –  AZ raised beef patty, brie, Boston lettuce, classic aioli on a french bun.

31- Elk Burger – AZ raised beef patty, speck, peppadews, Gruyere cheese, spring mix, and whole grain mustard sauce on a garlic bun. 

Liberty Market is at 230 N. Gilbert Rd. Gilbert.

Vegan restaurant Casa Terra creates new summer menu

After opening earlier this year Arizona’s only upscale vegan restaurant Casa Terra has revamped the menu in time for summer. Owner and chef Jason Wyrick draws inspiration for the menu for his plant forward cuisine from Mexico and the Mediterranean.

According to Wyrick, “As the temperature rises, our eating habits greatly change. With the summer menu, I wanted to focus not only seasonal ingredients but lighter, incredibly tasty food that would appeal to dining out in the summer in the Valley.”

Vegan pizzas and more

The new menu offers something for everybody including pizzas, small plates, soups, salads and entrees. Thin crust 12 inch pizza’s are made in a wood fired oven and can be made with gluten free dough. New dishes to the summer menu include…..

Pizza

-Margherita: marinara, heirloom tomatoes, mozzarella, basil and Aleppo chilis 
-Arizona Sunset: mole amarillo, queso fresco, smoked mushroom, epazote, cilantro, pine nuts
-Sausage and Sage: garlic cheese sauce, sausage, fennel, and crispy sage
-Pesto and Market Veg: preserved lemon pistachio pesto, ricotta, mojo roasted market veggies

Small plates

-Crispy Artichoke Tacos: gluten-free tempura artichokes, harissa, mojo aioli, cabbage, pickled saffron cauliflower & onions ($12)
-Garnachas & Smoked Pulled Porq: sweet potato masa cakes, ancho fig and mezcal salsa, queso fresco, pepitas, smoked porq, pickled onions ($13)
-Trumpet Mushroom ‘Calamari’: gluten-free tempura trumpet mushrooms, chipotle mojo aioli, grilled lemon ($13)
-Cheese Plate: ricotta, mozzeralla, queso fresco, seasonal preserves, harissa, olives, warm flatbread ($16)

House made soups, salads and entrees

-Summer Gazpacho: heirloom tomato and watermelon, ricotta, watermelon pico, and pine nuts ($8)
-Madelyn’s Salad: twisted infusion greens, watermelon, avocado, ricotta, bac’n olive oil, fig balsamic, toasted pine nuts, pepitas ($12)
-Enchiladas Mole: roasted squash & sweet potato, smoked mushrooms, huitlachoche, mole poblano, crema, queso fresco, and pico de gallo ($19)

Dessert and cocktails

Save room for dessert including Cheesecake ($12), a Churro Swirl with Ice Cream of the Moment ($10), or Seasonal Sorbet ($7).

Casa Terra now serves beer, wine and liquor with its vegan menu in mind. A few of the signature cocktails include….

-’84 El Camino: mezcal, grapefruit liqueur, lime
-Paper Cactus: reposado tequila, aperol, averna, lemon
-Seasonal Spiked Sorbet: seasonal fruit, festive garnish, mezcal or spirit of choice.

Casa Terra is at 6835 N. 58th Dr. Glendale 85301.

Limited seating for the return of Taste of Quiessence

The award-winning farm to table restaurant Quiessence at The Farm is bringing back its popular Taste of Quiessence dinner experience. As with previous years there is limited seating for the dinners created by chef Dustin Christofolo. The twelve dinners will feature dishes prepared with ingredients from The Soil & Seed Garden at The Farm along with ingredients from local vendors.

12 diners per evening will enjoy the special dinners offered on Tuesdays, Wednesdays and Thursdays June 4th – 27th. The three course dinners will change weekly based on ingredients available in the farm. An amuse bosche may be prepared from chef Christofolo. Possible dishes may be…..

limited seating
Cucumber soup. All photos courtesy of Quiessence at The Farm

Chilled Armenian Cucumber Soup with Soil & Seed Garden Tomatoes, Cucumber Ribbons, Grilled Melon Relish, Crème Fraiche, Frito Misto Pineapple Mint.

Hand crafted Potato Gnocchi with Zucchini, Oven Dried Tomatoes, Parisian Carrots, Leeks, Mint.

As one of the more popular Phoenix restaurants and because of the limited seating guests wanting the Taste of Quiessence dinner must call 602-276-0601 and mention the dinner. The three course dinner is $45 per person plus tax and tip. The in-house sommelier will pair your dinner with wine for an additional $20.

Shortly after the conclusion of the Taste of Quiessence the restaurant will close for 5 weeks in July & August for research and development.

Quiessence at The Farm is at 6106 S. 32nd St. Phoenix 85042.