Category: restaurant community

Sip & Shop returns with celebrity chef dinners at Hotel Valley Ho

Scottsdale’s Hotel Valley Ho brings back its popular Sip & Shop Summer Market Series in June, July & August and adding three celebrity chef dinners in conjunction with each event. The indoor market will be in Sands from 10 a.m. – 2 p.m. on Saturday June 17th, July 15th and August 19th and will feature local chefs and artisan purveyors. Guests will be given a wristband for six tastes of beer, spirits or wine and a 20% off voucher for a meal at Zuzu within 30 days. Live music from J Forte will entertain guests at the free event and guests will be able to purchase food from local chefs and sweets from the hotel’s pastry Chef Maria Arenas.

Sip & Shop celebrity dinners

The celebrity chef dinners will be a collaboration between the hotel’s Executive Chef Russell LaCasce for a 3 course meal paired with wines. The chef’s will also be in action at the market where they will be doing cooking demonstrations.

June 17th– Chef Lindsey Autry comes to Scottsdal to join Chef LaCasce. The three time James Beard Award nominee and finalist on Bravo’s Top Chef has two restaurants in Florida, The Regional in West Palm Beach and Honeybelle at PGA National Resort. The meet & greet reception starts at 6 p.m. and is $199 per person. See Lindsey at the demo station that morning in the market.

July 14th– Celebrity chef, author, philanthropist and host of Food Network’s “Restaurant: Impossible”, Robert Irvine joins Chef LaCasce Friday night for dinner and then on Saturday at the market at the demo station. Mingle with the chefs at starting at 6 p.m. for $299 per person.

August 18th– Local celebrity chefs Rene “Chito’ Andrade and Beau MacMillan mix it up at Friday night’s dinner and then on Saturday at the market. Meet the chefs for dinner starting at 6 p.m. for $199.

You can reserve your seats for the dinners at the hotel’s website and get your free tickets for Sip & Shop Summer Market at Eventbrite.

Hear Chef LaCasce’s story on Episode 26 of Pulling Corks and Forks: The Podcast.

 

“Baseball for Babbo” fundraiser honors restaurant’s founder

Locally owned Babbo Italian Eatery lost its founder Ken Pollack to pancreatic cancer in late 2022 and will honor him with a fundraiser on Thursday, June 15th. 100% of the “Baseball for Babbo” sales at the 8 locations will be donated to the Seena Magowitz Foundation and donations will be matched by Ken’s family and Roger Magowitz. Babbo means “daddy” in Italian and Ken was a leading figure to his staff and family along with being an avid baseball fan.

“‘If you give you will get, and if you get you should give,’ was my Dad’s quote. This event is the perfect way for us to honor his legacy and live by his motto,” said Marketing Director of Babbo Italian Eatery Taylor Schultz. Guests can honor Ken and help raise money whether they dine-in or take-out on the 15th.

The Seena Magowitz Foundation was founded by Roger Magowitz named after his mother who lost her battle with pancreatic cancer in 2001. Pancreatic cancer is the 3rd leading cause of cancer deaths with a five year survival rate. The foundation is the voice of the disease and helps bring awareness and how to reduce the risk of getting it.

“The foundation accepts the challenge in pursuit of an eventual cure,” said Magowitz. “We thank Babbo Italian Eatery for their desire and commitment to raise funds for pancreatic cancer research, done by the brightest, most innovative minds in medical science.” Donations can be made directly to the foundation or through Babbo’s donation page.

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.

Afternoon Tea for Mother’s Day at STK Steakhouse

Still looking for a restaurant to take mom on Sunday? The cool Scottsdale restaurant hosts a traditional tea starting with a glass of  champagne ($89 & $99) or prosecco ($69) followed by a selection of hot tea and tower of petite sandwiches, scones and desserts. Tea infused cocktails are offered for $21 each.

Over Easy celebrates National Mimosa Day

The breakfast cocktails are $2 off flights next Tuesday, May 16th at all 11 Arizona locations. Guests can choose 4 flavors including orange, peach, guava, mango, strawberry or raspberry during breakfast or lunch.

National Burger Month features at Kona Grill

The month of May and “America’s Favorite Grill” celebrates one of our favorite comfort foods with 3 burger features. A $7.99 lunch and take-out burger, Kona Sliders for $6 at happy hour and a Chophouse Burger are available throughout the month.

The much anticipated Course Restaurant is now open

Personal chef Cory Oppold’s new restaurant is open and taking reservations near Scottsdale Rd. & Shea Blvd. The highly acclaimed chef and Food Network’s “Chopped” winner serves a 5 course tasting menu Tuesday and Wednesday’s for $135 and 10-course menu Thursday-Saturday for $190. Wines paired by sommelier Nick Padua are additional an additional charge. May 28th Oppold will debut his Sunday brunch, Morning Would. His take on brunch favorites will be served in 6-courses from 10 a.m.- 2:30 p.m. for $75.

Spitz Mediterranean opens its first location Arizona

Desert Ridge Marketplace is where you can find healthy and modern Mediterranean street food found around Europe. Wraps, gyros, rice salads & bowls, falafel, hummus and more from this California based concept. Started almost 15 years ago when a couple of college friends who studied and traveled in Europe wanted to bring this type of food home to the U.S. Serving sangria, beer & wine Spitz is participating in DRM’s Sips & Stroll program allowing guests to take their drinks outside the restaurant. The fast casual restaurant is located on the east end near the AMC Theaters.

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

Fat Freddy’s Catering donating $30,000 to local non-profit

The family owned and operated Fat Freddy’s Catering has been serving up delicious catered meals around the valley for 30 years and to celebrate the milestone they will donate $30,000 worth of food to local non-profit(s).

“We are proud to be celebrating our 30th anniversary in business and we wanted to show our appreciation to the community that has supported us all these years,” said Fred Renstrom, owner and founder of Fat Freddy’s Catering. “We believe that it’s important to give back to those in need, especially during these challenging times.”

To be considered, local non-profits can submit a simple nomination form explaining why they should be considered. Winners will be selected on May 31st and multiple non-profits may be selected to share the $30,000. Once distributed winners can use the food for anything they want including supporting staff morale, fundraising events or give to those in need.

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.

Dolce Vita dishes up weekly Italian region specials

Fabrizio Cali the owner of Mesa’s Dolce Vita never thought he’d own the restaurant he’d been hired by the owners to help find a buyer for. What started as a gelato shop in an unassuming strip mall at Brown & Higley Rds. has become an Italian market and “trattoria” selling imported Italian meats, chesses and serving authentic dishes. Don’t worry the award-winning gelato is shop is still there.  He considers Dolce Vita a “trattoria” as in Italy their not as fancy as a full service restaurant with servers doing more than serve including building sandwiches and slicing meats behind the refrigerates cases filled with Italian delicacies. Service is laid back not hovering and checking on guests every few minutes as there is no rush for guests to leave just linger and enjoy as quickly or slowly as you like. Prepping ingredients and hot meals are prepared in the kitchen with his chefs who have worked for him for several years.

Born in Palermo, Cali grew up mostly Milan and became an online video game producer before becoming a consultant and restaurant owner. He has roots all over Italy with his maternal grandmother from Modena in Italy’s Emilia Romagna region of northeast Italy and his father from the southern region of Calabria. It is for this reason that he’s showcasing all 20 regions of Italy with a weekly special. “I am happy to show the Valley a sliver of my Italian culture,” said Cali. “There is so much more to Italian cuisine than what we typically see, and I want everyone to be able to try something they haven’t had before.”

Also on the menu is pizza and dishes from his native Sicily including Aracine & Caponata, the cooked eggplant salad. By authentic Cali means no chicken parmigiana, no Alfredo or carbonara Americans have come to love. Why? Those dishes aren’t authentic Italian dishes he says in the way we expect them here.

Weekly specials at Dolce Vita

March 14-19: Valdostana- Thin, pan-seared veal cutlets, prosciutto, and fontina cheese fried in a butter sauce

21-26: Bagna Cauda- A warm garlic anchovy dip served in a fondue-style warming bowl with bread and mixed vegetables   

28-April 2: Trofie al Pesto- Trofie pasta (an elongated curly pasta shape) with Genovese pesto            

April 4-9: Pizzoccheri- Buckwheat flour pasta, butter, potatoes, cubes of Fontina cheese and savoy cabbage

 11-16: Risi e Bisi- Venetian rice and peas with prosciutto  

18-23: Canederli- Bread dumplings with speck (cured, lightly smoked ham)

25-30: Frico- A thin layer of baked, grated cheese with potato served as a snack, garnish or appetizer

May 2-7: Tagliatelle Ragu Bolognese- A beef and sofrito tomato sauce tossed with Tagliatelle pasta, a traditional long and flat pasta shape made with eggs   

9-14: Pici all’Aglione- A pasta dish tossed with chili peppers and tomato-garlic sauce

16-21: Arrosticini- Grilled lamb skewers                                      

May 30-June 4: Saltimbocca-Thin veal cutlets topped with prosciutto and sage

June 6-11: Vincisgrassi- Similar to lasagna, it is hand-rolled pasta with ragu meat sauce

13-18: Cavatelli con Broccoli- Small pasta shells tossed with garlic and broccoli

20-25: Pasta alla Norcina- Creamy pasta with sausage, cream and white wine       

June 27-July 2: Frittata di Spaghetti- Spaghetti baked into an egg frittata

July 4-9: Cutturiddi- A light lamb stew           

11-16: Orecchiette Cime di Rapa- Orecchiette pasta with olive oil, garlic, chiles, anchovies and turnip greens

18-23: Pipi Chini- Peppers stuffed with breadcrumbs, anchovies, garlic and capers

25-30: Pasta alla Norma- Pasta with sauteed eggplant tossed with tomato sauce and ricotta salata     

August 1-6: Fregola con Gamberi- A creamy pearl pasta cooked with shellfish stock and topped with prawns

Dolce Vita is at 5251 East Brown Rd. #104. The shop is open from noon to 9 p.m. Tuesday through Thursday, noon to 10 p.m. Friday and Saturday, and noon to 8 p.m. on Sundays. The restaurant hours are noon to 2 p.m. and 4-8 p.m. Tuesday through Thursday, noon to 8 p.m. Friday and Saturday, and noon to 7 p.m. on Sundays. For more information see 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.

Sips & Bites: News from the Phoenix restaurant community

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

The TLC eXperience is down on the farm for its Spring Fling

Saturday, April 8th brings the return of the supper club’s visit to San Tan Valley’s Rhiba Farm for a multi-coursed meal sourced from the farm. Social Hour begins at 5:30 with a farm tour to follow at 6:00 then dinner at 6:30. Seats are $175 per person and can be reserved at their website.

Get”baked” wings from ATL Wings at Mint Dispensary & Cafe next weekend

Get the munchies and satisfy them at the same time with the two day collaboration next Friday and Saturday, March 24th & 25th. The specialty wings will be tossed in 100mg infused sauce and are $20 for 8 wings. Mint Dispensary and Café is at 5210 S. Priest Dr., Guadalupe 85283.

The Spring 2023 Arizona Restaurant Week is set for…..

Friday May 18th – Sunday May 29th. The 10 day twice a year event has become “The Most Edible Time of Year” showcasing the Arizona culinary scene. The Arizona Restaurant Association has been bringing ARW to foodies for over 15 years and the list of participating restaurants has grown to well over 100. Restaurants create special 3 – course menus for $33, $44 or $55 just for ARW. With the list of restaurants growing and menus in development a full list will be revealed on May 1st at http://arizonarestaurantweek.com/.

STK Steakhouse expands with rooftop dining

The downtown Scottsdale restaurant along the canal now offers dining with a view of the scenic canal and neighborhood. The rooftop is open Thursday- Sunday starting at 4 p.m. and weekend brunch from 10 a.m. – 2 p.m. With a full bar and fireplaces the new dining area is great for happy hour, dinner and is available for private functions.

Cold Beers & Cheeseburgers opens in Maricopa

The 14th location of the Scottsdale based restaurant has just opened its doors south of Phoenix. The largest of all the locations, Maricopa has indoor and outdoor dining that features 50 flat screen TVs, a 50 foot bar and a menu full of burgers, sandwiches, salads and tot-chos. The new location is at 20350 N. John Wayne Parkway in Sonoran Creek Marketplace. Locations in Buckeye’s Verrado and in metro Tucson in Oro valley are planned for later in 2023.

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.

The Giant Sonoran available until March 31st.

Just in time for baseball season, Old Town Scottsdale’s Cien Agaves steps up to the plate with a foot long Sonoran dog. The bacon wrapped all beef hot dog is topped with refried beans, pico de gallo, Mexican crema, avocado salsa and queso fresco. It is served with roasted chiles on the side.

Vino Stache & Tracy Dempsey Originals host Wine & Dessert Social

The Arizona winery along Dempsey’s ODV wines pair wines and desserts next Saturday, March 18th from 1:30 – 3p.m. Meet with Vino Stache Winery’s owner Brooke Lowry as you make your personalized wine charm for your glass. The social takes place at Tracey’s shop in Tempe with tickets in limited supply going for $30 each. Email tracy@tracydempseyoriginals.com to reserve your seat.

March specials at Serrano’s Mexican Restaurants

All 4 locations celebrate the start of Spring and more with three food and drink specials.

March Madness: This refreshing cocktail combines Midori liquor and sweet and sour with a splash of seltzer. We garnish it with a cherry and lime wedge. $9.99

Drunken Barbacoa Flautas: Barbacoa flautas served in our tomatillo sauce. Topped with shredded lettuce, queso fresco, cilantro and crema. Served with one side. $17.99

Luck of the Irish: Layers of chocolate cake with mint simple syrup and colorful vanilla pudding are topped with mint sandwich cookies, whipped cream, cookie crumble and a chocolate gold coin for good luck. $7.99

Spinato’s Pizzeria introduces a new Spring menu

The locally owned pizzeria with locations in Tempe, Phoenix, Scottsdale and Ahwatukee has its new seasonal menu available through early May. The “Honey Hot Pie” pizza is topped with salami, Mike’s Hot Honey, feta cheese, light sauce and crushed red pepper flakes. 6 new cocktails are on the menu including a Rum Negroni, Mojito Italiano and Limonata. The bar menu also includes new wines from Italy and Arizona along with new locally made beers and spirits.

Chesapeake Bay Seafood closes to focus on catering

It’s never fun writing about the closing of a restaurant especially one I featured a few months ago. Unfortunately James and Yolanda Brown had to consolidate its operations to catering closing their ghost kitchen in the Tempe Food Court and the brick and mortar location in Phoenix. Yolanda’s recent health concerns and staffing issues had James spreading himself to thin tending to the restaurants and Yolanda’s needs. He’s in the process of updating the website to accommodate their loyal following with a new catering menu.

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.

Bounty of the Sea menu now at STK Steakhouse

The new seafood menu is available until April 6th with 8 new dishes for dinner. Start with a Seafood Tower, Tuna Tartar or Jalapeno Pickled Shrimp Cocktail before moving on to Fish & Chips, Maine Lobster Linguine and more.

Send some Noodz for National Noodle Month from Ling’s Wok Shop

Throughout the month of March the north Scottsdale Asian fusion restaurant is having some fun with Noodz. Not in the naughty way, customers can send Noodz to friends & family and save some money for themselves. Just submit their email address and they will get an email for BOGO noodle dish. For sending them some Noodz you’ll get a certificate for $5 off your next visit.

Save your Spring Training game tickets for food & drink deals.

Local restaurants are playing ball to save you a few bucks when you visit Phoenix area restaurants before or after the game on the same day of the game. Visit Myke’s Pizza, Streets of New York, Koibito Poke, OverEasy, Joque Concepts (Diego Pops, The Montauk, The Hot Chick) and Salt & Lime Mexican Grill. Visit each restaurants website to see each deal, promotion ending dates and any restrictions that do apply.

Desert Ridge Marketplace adds restaurants to Sip & Stroll list

Arizona law now allows you to sip on your favorite adult beverage as you stroll the north Phoenix retail center. Shoppers 21 and over can purchase to-go drinks from Islands, Yard House, Artichoke Bassile’s Pizza, Copper Blues Live, Dave & Buster’s, Sid’s Garage and Whining Pig Beer and Wine Bar.

OpenTable names Phoenix area restaurants as Most Romantic

Steak 44 in Phoenix and Scottsdale’s Ocean 44 and Dominick’s Steakhouse made the annual Top 100 list for 2022. More than 12 million reviews submitted by diners nationwide included a total of 9 restaurants in Arizona. Up to five stars can be given in categories including food, service, ambiance and value.

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

SugarJam The Southern Kitchen celebrates a busy 2 years

Two years in the restaurant business might as well be a lifetime therefore it worth celebrating. That’s what’s been going on lately at north Scottsdale’s popular brunch spot SugarJam The Southern Kitchen. Owner Dana Dumas started baking her SugarJam cookies over 20 years ago for friends and family and business has grown by leaps and bounds in the last 2 years.

With no formal training cooking herself she learned from her Le Cordon Bleu trained great aunt Mable and her grandmother Thelma how to make baked goods and the family’s southern food recipes. Dana herself grew up in New York City and the suburbs of New Jersey (like yours truly) before moving to Scottsdale after the events of September 11th 2001. A career in business for Macy’s and Toy’s R Us taught her how businesses were run and how to use marketing to her advantage.

“It is an honor to bring authentic southern cuisine to the Valley and to be able to create a unique brunch experience that brings everyone together,” said Dumas. “I am truly grateful for the outpour of love and support from my customers over the past two years, and since the beginning of SugarJam. We are excited for another year at SugarJam The Southern Kitchen and all that’s in store.”

The early years at SugarJam

Dana started SugarJam Cookies in 2011 baking her signature jam filled sugar cookies at home and selling them at farmer’s markets and street fairs. With demand growing she needed more kitchen space for baking and the catering requests she was getting. She found a spot down the road from the current location in the Scottsdale Airpark. The bakery and small cafe featured a small breakfast & lunch menu and her baked goods. Things we going well until March of 2020 when the Covid pandemic brought dining out to a halt. The business started doing family meals and before she knew there were cars lined up for a few hours on Friday nights and Saturday mornings for people to pick up their meals.

As restaurants began to open up in the Spring, Dana knew once again she would need more room to accommodate the growing popularity of her cooking and baking. It turns out as she and her husband started looking at other locations nearby, one of her regular customers was a property manager of a strip mall a mile up the road with a vacancy. After the owners would fly in to meet with her and taste her Southern cooking, a deal was struck and SugarJam The Southern Kitchen opened on January 29th 2021.

SugarJam cookies

She hasn’t gone without some struggles like that of the rest of the restaurant industry. Staffing and supply chain issues had Dana treading cautiously but now has a staff of 32 “family” members serving breakfast and lunch Wednesday through Sunday. Several have been with her the last two years. She tried dinner service, although successful it wasn’t successful when it came to a work life balance as a wife and mother of 2 teenage boys and dinner was short lived. When not in school or driving them to high school sports her sons and husband may be found lending mom a helping hand at the restaurant. Her dad played a role in helping design the restaurant and is her “Mr. Fix It” when needed.

In the summer of 2022 she opened The Market at SugarJam, a gift shop featuring finds from local and national businesses.

I know you’re asking what’s on the menu? How about scratch made Creole Shrimp N’ Grits, French Toast & Buttermilk Fried Chicken Tenders with a delicious house made rum maple syrup, Salmon Croquettes, Catfish and Southern style grits along with pies, beignets and lots more. With a full bar guests can enjoy craft cocktails and flights of Mimosas.

What’s next?

In the coming weeks Dana will do some re-arranging moving The Market and cases filled with baked goods to an adjoining space she’s used for extra seating capacity. The freed up space will have more seating and a better flow enhancing the guest experience.

Having picked up several corporate and private catering opportunities she’s staffing up and training the kitchen staff in order to bring back catering in the coming weeks to grow the business. Don’t expect to see other locations of SugarJam as it’s not in the cards for her. The time away from the Airpark location would have her spending less time in the kitchen and with her customers. She also feels that it’s a destination restaurant with many guests flying in to Scottsdale Airport and making the restaurant their first stop.

SugarJam The Southern Kitchen is at 15111 N. Hayden Rd. Scottsdale 85260. Hours are Wednesday – Sunday from 9 a.m. – 3 p.m. with the kitchen closing at 2:30. To view the menu and for more information visit 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.