When the puck drops Saturday night at the Arizona Coyotes home opener fans will have a new beer to sip on at Gila River Arena. The team has partnered with Grand Canyon Brewing Company for Kachina Throwback Ale. The lighter styled beer is available in 12 oz. 6-pack cans at Albersons, Safeway and Total Wine for the upcoming hockey season. Restaurants serving it on tap include Brass Tap, the Ice Den and Angry Crab locations and at the brewery’s taphouse and restaurant in Williams.
“We are very excited to partner with Grand Canyon Brewing Company to introduce Kachina Throwback Ale to our fans this season,” said Coyotes President and CEO, Ahron Cohen. “Kachina Throwback Ale tastes great and we’re confident that our fans will love this beer as much as they love our Kachina jerseys.”
The beer is inspired by the team’s classic jersey of the late 90’s and early 2000’s. A portion of the proceeds goes to the Arizona Coyotes Foundation, the team’s non-profit benefiting first responders, veterans and children’s charities.
Grand Canyon Brewing Company is the craft beer partner of the Arizona Coyotes with the team choosing them for their brand’s reputation and perfect for hockey fans.
“Here at Grand Canyon Brewing Company, we have been over the moon about our partnership with the Arizona Coyotes since it began in the 2018-2019 season,” said Alexander Phillips, Director of Sales and Marketing at Grand Canyon Brewing Company. “Their organization embodies many of the same principles as our own, with a focus on community involvement, education and the appreciation of our beautiful copper state.”
Mid-week on the cape finds laid back days at the beach and exploring what goes on around Harwich Port. Waking to foggy and humid mornings for coffee and my morning walk lead to sunny and warm days.
Tuesday was a beach day and lingering around town before heading to dinner in Dennis Port at The Oyster Company. A family favorite for dinner we shared quite a bit of oysters, Portuguese and Bangkok mussels and more for appetizers. Still needing to get my fill of lobster I went with the Lazy Man Roasted Lobster. The stuffed lobster with crab meat stuffing satisfied my craving for the local delicacy.
Fun and adventure around Harwich Port
Wednesday had us checking out a few attractions within a few miles from the house. Stopping at Cape Cod Lavender Farm was new to me and had me enjoying the aromas of one of my favorite scents. From there we needed to keep my 10 year old niece happy going to the go-kart track and bumper boats. The adults acted like kids as we all had fun trying to beat each other around the track and getting soaked on the bumper boats. A fun afternoon of playing like a kid.
Dinner had us going to the highly rated Buca’s Tuscan Roadhouse in Harwich Port. Plenty of shared appetizers including polenta, charcuterie, proscuitto wrapped artichokes and Aracini had me practically full before our entrees arrived. A grilled romaine salad before my Buca’s Bolognese arrived had me packing up it after only a few bites. It made for a great breakfast the next couple of mornings with the wild boar ragu spread on crispy bread leftovers for my homemade breakfast bruschetta. A breezy sunset made for a great after dinner walk on the beach and through town during its weekly festival with live music and more.
Kayaking the marsh
Thursday brought out our adventuresome side with a 3 hour guided kayak tour through the Nauset Marsh. After meeting up with Matt of Cape Marsh Kayaking we made our way with the outgoing tide towards Nauset Beach. Paddling through the marsh Matt pointed out native birds looking for fish. Did you know there is no such specie as a “sea gull” as it’s a general term for the gulls found in and around the water.
Arriving at the beach 70 minutes after of paddling we had time to explore the beach and watch the seals bathing in the sun and poking their head out of the water to greet us. Before heading back Matt taught us about the different kind of clams, scallops and horseshoe crabs found in the area. Horseshoe crabs are related to spiders more than they are crabs. Paddling back to the boat launch made for quite the workout as we were paddling into the outgoing tide.
Working up quite the appetite after kayaking we headed up Route 6 to Arnold’s Restaurant in Eastham. Packed with families getting their fill of fried seafood for lunch, my Wedge Salad with lobster meat was well earned. Hanging by the pool for a little while it was time to freshen up for dinner at Mooncusser’s Tavern.
Mooncusser’s is a inn and tavern built in the 1700s for retailer Jordan Marsh and his family. Mooncusser’s were land pirates who destroyed lighthouses and set fires on the beach so ships would run a ground to be robbed of their cargo.
My nephew and I shared an appetizer of PEI Mussel Dijonaise followed by my duck infused Gorgonzola & Bacon Burger. The first burger I’ve had on the cape in several years was delicious topped with the melted blue cheese, Crimini mushrooms, Cabernet caramelized onions, garlic aioli and smoked bacon. Saving room for dessert we made our way back to Schoolhouse Ice Cream for the homemade sweet treat.
Heading home from Harwich Port
Friday has us packing and getting ready to head out for the 5 hour drive down I-95 to NJ for the weekend before I head back to Scottsdale. Another great week on the cape full of fun, adventure and eating.
To see more of my visit Follow me on Instagram @SandyWass
If you’ve followed this blog for a few years you would’ve seen a post or two from my visits to Cape Cod. Well I’m back for another visit by way of Boston for the week to escape the Arizona heat. After my first 3 days I have enough to tell you about from my morning in Boston to the days on The Cape.
Breakfast in Boston
I flew into Boston early Saturday morning and was greeted by my friend who re-located from Phoenix to the Boston area 20 years ago. It was pretty early so we decided to head into the city to wake up and made our way to the newly built Seaport District along Boston Harbor. On the south-side of downtown Boston the Seaport District is full of high rise office and apartment buildings, restaurants and attractions. The big attraction for us was the Harbor Walk that led us towards Boston’s North End for breakfast.
The North End is Boston’s “Little Italy” neighborhood full of narrow streets lined with Italian markets and restaurants. We made our to Theo’s Cozy Corner for breakfast on Salem St. The small cash only breakfast joint serves up traditional breakfast fare at good prices. Eggs, pancakes, etc and good portions Theo’s was full of neighborhood regulars and a few of us outsiders looking to start our day. My friend and I both went with corned beef hash with 3 eggs, home fries and toast. A good choice leaving us both satisfied.
No trip to the North End is complete without a stop at Mike’s Pastry for cannoli for a my mid-morning snack. We also stopped into a traditional Italian market for sliced prosciutto and other meats and fresh bread.
After a walk back along the harbor to the car we headed to the south bay so I could continue down to the Cape.
Saturday and Sunday on the Cape
For years my family has been spending a few weeks every August in Harwichport which is on the south side on Nantucket Bay on a part of the cape that is considered Mid-Cape. A cute town we venture to restaurants to get our fill of fresh seafood. Whether it’s $1 oysters for happy hour at The Port or trying to find the “Best” lobster roll we have our favorites and are always on the lookout for new restaurants to try.
By the time I arrived in mid-afternoon Saturday I was ready to get my fresh seafood feast going. My nephew, brother-in-law and I went across the street to The Port for the $1 oysters from Chatham and Wellfleet. The week before I hear they polished off 90 oysters during one sitting but that wasn’t going to happen on this day as the restaurant was shorthanded with shuckers and we weren’t the only ones there for happy hour. 48 oysters were good enough to satisfy us on this day.
Most days on the cape are lazy with a later start than had I been home in Arizona. Sunday morning started out foggy(the weather, not me) but by late morning the sun was out we’re off to Bank St. beach for a little sand and sun. After a few hours on the beach it was back to relax and decide where to do dinner. We decided it was time to get lobster rolls so we made our way to the Sesuit Harbor Cafe in Dennis. Sesuit on the north side of the cape about a 15 minute drive from Harwichport. Like other “seafood shacks” on the Cape and in New England, Sesuit Harbor Cafe offers fried, broiled or raw seafood. Place your order, find a table outside and wait for the servers bring your food. It’s fast casual before fast casual became a restaurant trend.
Lobster rolls for most of us were served with fries and cole slaw, my nephew went with half a broiled lobster. All were happy as we sat among the sea gulls, marina plotting our next move. We saved room for desert and made our way for homemade ice cream at Schoolhouse Ice Cream in Harwichport.
Sunday or Monday its all the same
When you’re on vacation all the days run together and you realize the work week has begun when the weekenders head back. Not us as Monday has us sleeping in, getting coffee and starting the day. After coffee and my morning walk I made my way to Brew’s Coffee Bar & Beer Garden for breakfast. Disappointing as they stopped serving many of the breakfast sandwiches I remember from 2017. Only 4 choices to choose from that we’re pre-made and warmed up. My egg and bacon burrito was good but not really worth the $9 I paid for it.
Lunch had me craving fried oysters so I drove down the road to the Original Seafood Restaurant in Dennisport. The place has been around since the 1950s and had the old school drive-in feel. Seafood, burgers, hot dogs and more, my fried oyster craving was fulfilled.
After a lazy afternoon walking off my lunch and visiting with family it was time to think about dinner. My nephew and I were on our own and debated which pizza place to go to. The debate was George’s or Ember Pizza and Wings. Ember won out since we’ve never been so we decided to try their coal fired charred pizza. Getting their early before the dinner rush we ordered boneless Buffalo wings which were chicken tenders tossed in Buffalo sauce. Not my idea of wings and going forward I will always order bone-in wings.
Since my nephew doesn’t eat anything green most vegetables were out so we went with the Meat Lovers Pizza. Topped with bacon, sausage, pepperoni and meatballs the thin crust pizza was good and service was good too. Time for a walk and a relaxing Sunday night before we start another day on the Cape.
Check back for more eating adventures and exploring for the next few days. For more images of my trip follow me on Instagram @SandyWass
One of my favorite summer treats is a root beer float and there’s no better way to cool off during a Phoenix summer than with a scoop of vanilla ice cream floating in a glass of cold root beer. With National Root Beer Float Day on Tuesday August 6th, Angry Crab Shack will donate $1 from each float sold to Phoenix Children’s Hospital.
The locally owned restaurant with 8 locations has donated over $100,000 to PCH since 2017 and expects to exceed their goal for 2019.
Visit any of these Angry Crab Shack locations for this summertime favorite and make your purchase count. For more information visit their website.
Popular seafood restaurant Ocean Prime re-opened last week after plumbing repairs and a new look to its dining room. The north Phoenix restaurant located at High Street also added more seating to accommodate the areas growth and restaurants popularity. To thank their patient customers the restaurant is offering 1/2 off oysters during happy hour.
Every Monday until September 16th from 5:00 – 7:00 p.m. guests can enjoy a half dozen of the days featured oysters with frozen granita for $13. Pair your oysters with a glass of Schramsberg Blanc de Blancs for $8.50 a glass or $42. 50 a bottle. Enjoy Schramsberg Rose for $10.50 a glass or $52.50 a bottle.
Other Ocean Prime specials include wild and fresh caught Alaskan Halibut($48) paired with Cakebread Chardonnay. The white, flaky fish is in season and is prepared with seasonal ingredients including celery root puree, spring peas, asparagus, fava beans and buttered lobster claw. The fish is finished with a lemon pesto vinaigrette. “The mix of spring vegetables complements the fish well, and the citrus-forward vinaigrette with the lobster elevates the entire dish,” says Ocean Prime Regional Chef Ian Rough.
Beverage Director Andrea Hoover chose the family owned Cakebread Chardonnay for its citrus and orange-blossom flavor profile. “Chardonnay is weighty on the tongue, yet well-balanced with acidity, complementing the dynamic nature of this dish,” says Hoover. The chardonnay is available by the bottle.
From July 31st – August 10th guests can purchase Ocean Prime gift cards online of $100 or more and receive 20% off when using promo code Prime19.
Ocean Prime is at 5455 E. High Street, Phoenix 85054.
Chances are you probably don’t get many opportunities to shuck oysters living in the desert. Modern Oysterbar Chophouse will show you oyster shucking along with a 5-course oyster dinner.
The week of August 4th – 10th the popular Scottsdale restaurant is celebrating National Oyster Day (Aug. 5th) with a prie-fixe menu for 2. The $80 per couple dinner will include oysters on the 1/2 shell topped with caviar to Oysters Rockefeller.
As I type Ocean 44 Chief Executive Chef Marc Lupino is on his way back to Scottsdale after a quick fishing trip to Alaska. Lupino left Wednesday for Cordova to fish the Copper River for King Salmon before the fishing season opens for commercial fishing.
This unique opportunity has Lupino and a small group of people fishing Thursday into Friday before returning to Scottsdale. Once he returns he will prepare the fish for guests Friday evening. It doesn’t get much fresher than that, especially for a restaurant so far from the Copper River.
Once in the kitchen the fish will be braised in spring water, butter and lemon. Can’t make it in tonight, the fish will be on the menu in coming weeks as more fish are caught.
Celebrating the Copper River King Salmon
This annual event as the fishing season opens has restaurants anticipating the arrival of this rich and flavorful fish. Restaurants in Seattle celebrate it’s arrival as Alaska Airlines delivers thousands of pounds of the fish Friday morning.
The airline’s “Salmon Thirty Salmon” even displays a 129 foot image of the wild caught salmon.
2019 is expected to be better than 2018 for the salmon harvest.
Ocean 44 is at 4748 N. Goldwater Blvd. Scottsdale 85251.
Today owners Frank Schneider and Cat & Randy Frankel open their new Scottsdale restaurant Modern Oysterbar Chophouse. Combined they have almost a centuries worth of experience on the Phoenix culinary scene including Steak 44, Mary Elaine’s and Mastro’s Ocean Club.
The new 6,000 square foot locally owned restaurant takes over the space vacated by Sonata’s at Scottsdale Rd. and Gold Dust Ave. The modern look offers dark interiors, high top tables in the bar and plush seating for almost 300 people. A private dining room and outside patio can accommodate 30 people in each. The large oyster bar will be the center of attention and seats 12.
“This is not your average steakhouse,” said Cat. “Every detail is being considered to make this a true culinary experience.”
On the menu at Modern Oysterbar Chophouse
Executive Chef Mike Bouwens brings his steakhouse experience at Fleming’s and The Capital Grille to Modern Oysterbar Chophouse. That experience will come in handy with 7 cuts of prime meats on the menu. Plenty of seafood including hot and cold seafood towers from the oyster bar along with grilled fish and Modern’s take on Bouillabaisse are on the menu.
Pastry Chef Samantha Frankel background includes Kierland Common’s Zinc Bistro and will show off her dessert and cheese charcuterie skills.
Dylan Frankel will be handling the beverage program at Modern that will include 4 wines, 2 specialty cocktails and beer on tap. Dylan honed his bar skills at Cold Beers and Cheeseburgers and Zinc Bistro.
“We are showcasing the best in meats, raw seafood and in house desserts. The cocktail component is equally as impressive,” said Randy.
The bar opens daily at 4 p.m. and dinner service begins at 5.
Modern Oysterbar Chophouse is at 10050 N. Scottsdale Rd. #127 Scottsdale 85253. To see the full menu and make a reservation head to their website.
The family behind Steak 44 and Dominick’s Steakhouse are putting the final touches on their newest restaurant, Ocean 44. The restaurant will open the first week of December. Guests familiar with the Mastro family restaurants will enjoy another first class dining experience. The restaurant is on Goldwater Boulevard just across from Scottsdale Fashion Square where Harkins Camelview Theater used to stand.“We are so excited to be opening Ocean 44 this fall and bringing our world-class seafood experience to the Valley,” said Jeff Mastro, founder and partner of Prime Steak Concepts. “Ocean 44 will keep the tradition of intimacy and the upscale vibe of our Steak 44, while giving our guests an exciting coastal feel.”
The Ocean 44 menu
Chef Siegfried Hohaus will oversee the kitchen and created a unique menu with Chief Executive Chef Mark Lupino. The menus seafood is of the highest grade and from sustainable sources coming from around the world. Since Chef Hohaus helped open Mastro’s Ocean Club they felt he would be a good fit at Ocean 44. The Mastro’s sold the Ocean Club in 2007.
An abundant a la carte menu will include great steaks along with non-traditional seafood dishes. Dishes include Heirloom Tomato Crab Stack, Smoked Salmon Hash Brown Pizza, Lobster Bake, wood roasted shellfish and Colossal Shrimp Cocktail.
“This is different than anything we have done in the past, the atmosphere is second to none, featuring a blend of dining settings ranging from dramatic to intimate. At the core of the Ocean 44 experience is our chef sourced, highest graded sustainable fresh seafood from around from the world, enhanced with unique and interesting appetizers and side dishes that go beyond the traditional seafood menu,” said Mastro.
The Testani Design Troupe designed the 12,000 square foot restaurant. Guests will be able to view the culinary team in action through the glass expo kitchen with nearby seating. The restaurant will offer several dining areas whether you prefer the main dining floor, two dining bars or private dining rooms.
The Mastro’s have a reputation for serving the highest quality food with luxury personal service in an upscale atmosphere.
Ocean 44 will serve only dinner and the menu and more information can be found here.