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.

Good news National Cold Brew Day is Tuesday 4/20

Those liking a cold brew can get a free can at Press Coffee when you spend $5 or more on their app.

Trapp Haus BBQ pop-up at Found:RE Hotel

Phil “The Grill” Johnson takes his smoker and more around the corner this Sunday April 18th for a pop-up appearance at the downtown Phoenix hotel. From 11 a.m. – 5 p.m. hotel guests and locals are invite poolside to enjoy Phil’s smoked meats, a DJ spinning some tunes and creative cocktails from Match Market & Bar. Admission is free, reservations needed.

Kitchen United Mix giving $10 off $30 for vaccine

The Scottsdale ghost kitchen with more than 10 restaurants under one roof is offering $10 off $30 order from any or all restaurants under its roof. Use promo code “Vaccine” when ordering.

Winemaker dinners at Hyatt Regency Scottsdale Resort & Spa taking reservations.

The upscale resort with views of the McDowell Mountains released the dates for its upcoming winemaker dinner series. Paul Hobbs Winery is next Wednesday 4/21, Copper Cane Wednesday 5/19 & Miner Family Wines is Wednesday 6/23. Each dinner starts with a reception at 6:30 followed by a 4-course culinary experience of food & wine at 7:00. “Take Home” wines are available for purchase at the end of the dinner. Each person is $145++, seating is limited and reservations are required and can be made by calling 480-629-6231.

Cider Corps named 5th Best Cidery in Country

USA Today named the three year old Mesa cidery one of the best out of over 800 cideries vote on by a panel of judges. Started as a hobby during recovery from an injury suffered in Afghanistan, retired SGT. USMC Jason Duren says” it means a lot to be considered as one of the best”.

 

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.

 

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.

Duckhorn Wine Dinner at The Boulders Resort & Spa

Reservations are being taken for the March 11th dinner with the iconic Napa Valley winery. The 4-course dinner will be paired with wines only found at the winery. Dinner will be under the stars in the resort’s Organic Garden. Seats are $175 per person and reservations can be made by calling 480-595-4668.

PHX Beer Co.’s new beer supports Arizona Craft Brewers Guild

The new Hefeweizen styled beer, Rebuild the Guild Benefit Beer donates part of the sales to the struggling non-profit while supplies last. Reliant on events the ACBG has not been able to hold any due to the pandemic. Saturday March 27th both Scottsdale & Phoenix locations will donate all money from sales to the organization that support and lobbies for Arizona’s craft brewers.

Cider Corps owner receives big honor

Veteran and owner Jason Duren was named one of 29 Rising Stars in the food and beverage industry from around the country. FSR Magazine recognizes people in the industry who are making a positive change in the industry. Two of the reasons for the honor are Jason’s leadership in the cider industry and his continued support of the veteran community.

Belle’s Nashville Kitchen starts nutritious meal prep service

The new honky tonk bar in Old Town Scottsdale just launched “Belle’s on Wheels” meal prep service. Chef Samantha Roberts created a clean eating & nutritious selection of meals high in protein, low in sodium with no added chemicals. Gluten free and dairy free meals are available. Meals are made in advance with proteins costing $4-$14 per serving and sides are $3. Buying in bulk for family meals is also an option. Curbside and in- store pick -up is available with deliveries available for those within 3 miles of the restaurant. To order your meals call 480-590-3190 or visit their website.

World Famous cream puffs coming to Scottsdale

Beard Papa’s build your own cream puffs opens its newest location at Scottsdale Quarter on Saturday February 27th. The Japanese based bakery will offer free cream puffs with all purchases and a FREE SWAG bag to the first 100 customers.

 

Domaine Carneros dinner hosted by Hyatt Regency Scottsdale Resort

Champagne house Taittinger will be showing it’s Napa Valley sparkling wines off at a dinner on Thursday December 10th. Hyatt Regency Scottsdale Resort & Spa hosts Domaine Carneros for the 4-course dinner as part of the resort’s monthly Winemaker Dinner Series. The evening starts at 6:30 with an appetizer and wine reception followed by dinner at 7.

Domaine Carneros was created in the 1980s to create sparkling wine in California’s Napa Valley using the same methods used in making champagne in France. Chardonnay and Pinot Noir grapes are grown on the property used to make the award-winning bubbly. During the dinner you’ll hear about their newest project, being the first champagne house to plant vineyards in the United Kingdom. The vineyards were planted in 2015 in Kent South-east England and planted to Pinot Noir, Chardonnay & Pinot Meunier. No tasting of these sparkling wines, as the first release is set for 2024.

After the dinner wines will be available for purchase for guests to take home at a discount. The dinner is $99++ per person with limited seating and reservations being required. To reserve your seat call 480-629-6231.

 

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.

Mediterra Bakehouse seasonal breads available at farmers markets

Handmade breads made with grains grown on their farm in Coolidge are available in 4 seasonal varieties through December. Pumpkin Boule, Fig & Anise, Chocolate Cherry Levain & Christmas Stollen can be found 4 days a week around phoenix at local farmers markets.

Romeo’s Euro Cafe hosts 3rd Tuesday dinner

The popular downtown Gilbert restaurant offers a 3 course dinner with 3 wine pairings for its monthly dinner. Dinner starts at 6:30 p.m. and is $39++ per person. Reservations can be made by calling 480-962-4224 or email

Grgich Hills wine dinner at Tommy V’s Urban Kitchen

The famed Napa Valley winery will have its wines featured with at 5-course dinner in downtown Scottsdale. The Thursday November 19th dinner will be have socially distanced tables of no more than 8 people. $90 ++ per person, to view the menu and make a reservation head to http://tommyvscottsdale.com/ .

Tropical Smoothie Cafe 1st to use edible straws

All 9 Phoenix area locations are serving their seasonal Cranberry Truffle and Cranberry Crisp smoothies with a strawberry flavored edible straw. Each SORBOS individually packed straw stays firm for 40 minutes and is biodegradable.

Winning burger & shake now available at Aioli Gourmet Burgers

The contest had lots of recipes entered but only one could win each category. The FRC burger from Francis Campos of BASIS Phoenix H.S. and The Boo Shake by Kaitlynn and Mackenzie from Adobe Mountain H.S. are now available at the burger shops in Litchfield Park and 2 in Phoenix. 10% of all burgers sold are being donated to Alice Cooper’s Solid Rock Teen Centers

Robert Sinskey Vineyards and Huss Brewing dinners coming to Quiessence

February is quick upon and social calendars are filling up. Quiessence at The Farm is hosting two special dinners’ pairings its seasonally grown vegetables, herbs and edible flowers with food friendly wine and beer. Chef’s Dustin Christofolo’s Tasting Menus pairs with wines from Robert Sinskey Vineyards followed a week later with beer from Huss Brewing Co. Robert Sinskey Vineyards

Robert Sinskey Vineyards dinner

Thursday January 30th at 6:00 p.m. the Napa Valley winery food driven wines will compliment Chef’s menu with much coming from the farms own Seed to Soil Garden. The five course meal is $95 per person plus tax & 20% gratuity.

First Course paired with 2016 Abraxas

Cauliflower Soup- Poached Scallops, Braised Greens, Currants

Second Course enjoyed with 2016 Vin Gris

Arizona Aged Beef Carpaccio -Bread Spoon, Parmesan Aioli, Pickled Shallots, Tempura Herbs

Third Course pairs 2014 Pinot Noir

Tortelli di Zucca- Rabbit Confit, Crushed Hazelnuts, Borage Flowers

Fourth Course paired with POV

Guinea Hen Roulade- Wrapped In Tessa, Crimson Lentils, Wild Mushrooms,  Grilled Daikon Radish, Red Pepper Jam, Fried Sage

Fifth Course paired with Pinot Gris Late Harvest  

“The Farm At South Mountain” Preserved Apple Pie- Vanilla Ice Cream, Lavender Honey Drizzle

Huss Brewing Co. beer pairing dinner

Huss Brewing’s Brewmaster Jeff Huss will join guests for this dinner on Thursday February 6th at 6:00 p.m. Starting on the patio with a beer cocktail and passed appetizers. The Arizona Beer Week celebration moves to the solarium for dinner. Limited seating is available for $85 per person plus tax & 20% gratuity.

1st Course Paired with Scottsdale Blonde

Wild Shrimp And Carrot Risotto- Roasted Carrots, Tomato Vinaigrette, Parsnip Chips, Chervil

2nd Course paired with Koffee Kolsch

Smoked Diver Sea Scallops Dusted With Espresso- Sunchoke Puree, Fingerling Potato Chips, Tempura Button Mushrooms, Koffee Kolsch Gastrique

3rd Course paired with Papago Desert Sage

Two Wash Ranch Chicken Fried Cornish Hen- Herb Aioli, Sous Vide Turnips, Preserved Farm Buddha Hand Citrus, Kale

4th Course paired With Copper State IPA

Artisanal Cheese Board- Nuts And Savory Jams Served With Grilled Noble Bread And Lavosh Crackers

Seats are limited for both dinners and can be reserved by calling (602)276-0601 or going to the Open Table links for the Sinskey dinner and for the dinner with Jeff Huss. Quiessence at The Farm is at 6106 S. 32nd St. Phoenix 85042.

 

Bevan Cellars winemaker to host dinner at Keeler’s Steakhouse

Things tend to slow down a bit in California wine country during the winter. The “down time” gives winemakers the opportunity to leave the vineyard and visit customers throughout the country. Bevan Cellars winemaker and co-founder Russell Bevan will be leaving St. Helena as he heads to Keeler’s Neighborhood Steakhouse for a January 9th dinner.

The 5- course dinner will have Chef Anthony Apolinar’s creative menu complimented by the wines of Bevan Cellars. During dinner Russell will share his story about how the winery got started, growing up in wine country and the wines themselves.

The pairing is as follows.

1st Course: Steelhead Crudo with arugula salad, cucumber and Meyer lemon oil paired with Dry Stack Vineyard Sauvignon Blanc, Sonoma County

2nd Course: Pan-Seared Monkfish with sautéed spinach, blistered tomatoes and balsamic reduction served with Ritchie Vineyard Chardonnay, Russian River Valley

3rd Course: Grilled Duroc Pork Chop with sweet potato puree and pinot noir reduction complemented by Petaluma Gap Pinot Noir, Sonoma Coast

4th Course: Prime Petit Filet with adobo marinade, garlic mashed potatoes, Brussel chips and demi-glace paired with Tench Vineyard Cabernet Sauvignon, Oakville

5th Course: “Berries and Cream” served with Ontogeny Red Wine, Napa Valley

The dinner starts at 6:30 and is $125 per person plus tax & gratuity. Seats are limited, to reserve your seat call 602-374-4784 or visit http://keelerssteakhouse.com/

Keeler’s Neighborhood Steakhouse is at 7212 E. Ho Hum Rd. Carefree AZ.

 

Hyatt Regency Scottsdale announces 2020 Winemaker Series Dinners

With five weeks left in 2019 restaurants and resorts are looking beyond the holiday season as they plan for 2020. The Hyatt Regency Scottsdale Resort & Spa has announced their monthly Winemaker Dinner Series schedule of featured wineries for the first six months of 2020. The six wineries featured are from premiere California growing regions of Napa Valley, Russian River Valley and Paso Robles.

The popular dinners take place on the 3rd or 4th Thursday of every month beginning at 6:30 p.m. Dinner starts with hors d’oeuvres at a wine reception before the featured wines are paired with a four course dinner.

January 23rd Grgich Hills Winery

Grgich Hills Estate is a winery located in Rutherford, California in the heart of the Napa Valley. The winery changed its name (from Grgich Hills Cellar) in 2006 when it first began producing only “estate grown” wines made from grapes grown exclusively in vineyards owned by the winery.

February 27th Alpha Omega Collective

Alpha Omega, a family-owned boutique winery, features Bordeaux-inspired releases. It began its journey in 2006 being recognized as one of the great wine estates in the world. Founded by Robin and Michelle Baggett, Alpha Omega handcrafts wines from historic vineyards throughout Napa Valley.

March 19th Copper Cane by Joe Wagner

Owned and operated by Joseph Wagner in Napa Valley, Copper Cane Wines & Provisions houses a collection of brands that are crafted to offer a touch of luxury for everyday indulgence.

April 16th ZD

Founded in 1969, ZD Wines is owned and operated by the deLeuze family. Over three generations of the family showcase their passion for wine as ZD has gained the recognition of being one of Napa Valley’s favorite wineries, offering unrivaled world-class wines. The winery is located in Rutherford, a premium Cabernet Sauvignon growing region in the heart of the Napa Valley.

May 21st Silverado Vineyards

In 1981, Ron and Diane Miller established Silverado Vineyards in the heart of the Stags Leap District. They had purchased the vineyard several years earlier from Harry See who identified and propagated a special field selection of Cabernet, which UC Davis has designated as a “Heritage” clone, one of only three Cabernets in California to be given this distinction.

June 25th JUSTIN Winery

World-class wines from the heart of California. JUSTIN specializes in Bordeaux-style varieties, combined with traditional winemaking practices.

July 23rd La Crema Winery

Located in the Russian River Valley and established in 1979, the winery specializes in Pinot Noir and Chardonnay from cool-climate vineyards throughout California. La Crema Winery is part of Sonoma-based Jackson Family Estates, owned by Laura Jackson-Giron and her sister Jennifer Jackson.

Seats are limited for each epicurean experience and cost $115++ with reservations being made by calling the Hyatt Regency at 444-1234 x 8650. “Take Home” wines can be purchased after the dinner at a discount with repeat guests receive a 10% off the next dinner.

 

Brie and Nikki Bella pair their wines at Hearth ’61 cuisine

Since their not body slamming their opponents in the wrestling ring anymore, twin sisters Brie and Nikki Bella are stomping grapes at their Napa Valley winery, Belle Radici. They launched the winery with partner Ryan Hill in 2017 and is Italian for “beautiful roots”. Belle Radici wines along with wines from Hill’s Hill Family Estate Winery will be poured on Sunday September 15th at Hearth ’61.

The dinner is part of the Mountain Shadows Resort’s Sunday Supper Club with food prepared by Chef Charles Wiley. Chef Wiley will be joined in the kitchen by Elements at Sanctuary executive chef Beau MacMillan. The pair worked together at Element’s when Wiley was executive chef and mentored MacMillan.

They’re collaborating on a four-course menu that includes Black Garlic Braised Beef Cheek and Honey Crisp Apple and Daikon Radish Salad.

The monthly Sunday Supper Club pairs wines or spirits with Chef Wiley’s modern cuisine. Upcoming dinners include Rombauer Vineyards on October 20th and Champagne Henriot on December 8th.

Dinner starts at 6 p.m. and each seat is 474 plus tax and gratuity. Reservations are required and can be made by calling 480-624-5400.

Mountain Shadows Resort is at 5445 E. Lincoln Dr. Paradise Valley 85253.

Wine Spectator “Award of Excellence” achieved at Hearth ’61

Building an award winning wine program is no small task and Jim Gallen is no stranger to building them. Gallen, Food and Beverage Manager at Mountain Shadows Resort, built the Wine Spectator magazine’s 2019 “Award of Excellence” wine list for Hearth ’61. Criteria used to judge restaurants for the award include wine pricing, wine director experience, cuisine type & menu pricing and overall wine selection.

Wine Spectator
F & B Manager Jim Gallen. Photo credit Skyler Scott.

Gallen has over 25 years of experience wine buying having been the wine buyer for Phoenix’s Tarbell’s Restaurant and others. It’s the restaurants first honor by Wine Spectator for its diverse list of over 180 wines from around the world.

It’s important for Gallen to build a wine program that compliments Executive Chef Charles Wiley’s cuisine and culinary events.

Hearth ’61 was one of over 3,800 restaurants around the world to be awarded the honor by Wine Spectator. Gallen will grow the wine program to earn the magazine’s “Best of Award of Excellence” and its highest honor “Grand Award”. The restaurant was one of several Arizona restaurants to earn honors from the magazine including Tarbell’s Tavern and Cafe Monarch.

Hearth ’61 at Mountain Shadows Resort is at 5445 E. Lincoln Dr. Paradise Valley 85253.