Category: smoked meats

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.

Oktoberfest at Pedal Haus Brewery October 2nd

Hard to believe its October and that means beer, brats and polka music in downtown Chandler. Saturdays celebration will include award-winning locally brewed beer and locally made brats from Von Hanson’s Meats along with pork schnitzel. Live music, a sausage eating contest and a stein hoisting contest are all part of the festivities. The Tempe location will be hosting its festival Saturday the 9th.

Wild Arizona dinner with Chef Brett Vibber hosted at Pillsbury Wine Company

Good news, two of my podcast guests are collaborating during the Willcox Wine Festival Weekend that’s coming up on October 16th & 17th. Sam Pillsbury’s award-winning winery is hosting a 6-course Wild Cuisine Dinner prepared by Chef Vibber. The $65 per person dinner starts at 5 p.m. and includes a glass of Rose 20. Bottles of wine are available for purchase and camping overnight is only $15. To see the full menu and purchase you tickets click on this link.

Smokin’ hot new menu items at Trapp Haus BBQ

Pitmaster Phil “The Grill” Johnson is adding to his menu starting today with Chicken Fried Nachos ($9.99) and more later this month. With Thanksgiving fast approaching (Yay!!) the downtown Phoenix restaurant debuts on October 18th a 1/2 lb. Cajun Fried Turkey Breast ($12.99) and a Turkey Monte Christo (13.99). Check out my interview with Phil here.

Press Coffee opening new downtown Phoenix location

The coffee roaster is opening its 9th location next Friday, October 8th at Van Buren and 2nd Street. During the opening weekend the community minded business will sell $1 drip coffees with 100% of its profits going to Pawsitive Friendships. The local non-profit provides animal assisted therapy for children with special needs. The downtown location will be open 7 days a week until 4 p.m.

Cooler weather means the return of farmers markets

The High Street Farmers Market returns this Sunday, October 3rd and goes through the Spring. Get locally sourced and made food, art and more from 10 a.m. – 1 :30 p.m. The Old Town Scottsdale Farmers Market returns Saturday October 2nd from 8 a.m. – 1 p.m.

Don’t forget to check out my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.

Mesquite Fresh Street Mex opening 8th location in Northwest Phoenix

The locally owned Mr. Mesquite has announced it’s now going by Mesquite Fresh Street Mex and will open its 8th location at the end of August. The grand opening is scheduled for August 28th at 10:30 a.m. at 1730 W. Happy Valley Rd. Phoenix.

“We are thrilled to expand the Mesquite brand in Arizona with our eighth location,” said Ahmad Alatrash, co-founder of Mesquite Fresh Street Mex. “Northwest Phoenix is a thriving area with strong businesses, services and a great community around it. We look forward to connecting with residents and sharing our authentic meets modern Mexican concept with the neighborhood.”

The 1,930 square foot fast casual restaurant will serve meats grilled over mesquite wood for a unique and smoky flavor. Tacos, killer burritos, protein bowls and quesadillas make up the menu. Family meals will also be available and tacos start at $2.19 each. All ingredients are of the highest quality and a prepared every day.  Grand opening celebrations will include giveaways and the first 200 people will win a free taco for week for six months.

The restaurant is looking to hire 30 people for the new location joining over 150 other employees throughout Arizona. “We are seeking ambitious and driven individuals ready to join a collaborative team,” said Naser. “We pride ourselves in a family-driven environment and place a large emphasis in creating a supportive and fun atmosphere for our staff.”  For more information about job openings and the grand opening visit their website.

Renata’s Hearth to open at the Arizona Biltmore this week

A couple of weeks after re-opening with a new look, the Arizona Biltmore Resort debuts its new restaurant, Renata’s Hearth on Tuesday. The Central & South American inspired restaurant will tempt you palate with its smoky aromas of chiles, meats and more. The restaurant joins the newly opened outdoor Inspire Bar.

Chef Jose Figueroa Ortega’s menu pays homage to his Hispanic heritage with its meat and seafood dishes. Ortega’s taste for southwest flavors started at a young age while cooking at home with his family. He built on what he learned at home by attending the Arizona Culinary Institute to hone his skills before working at Cafe Monarch & Tarbell’s. His photo worthy dishes include Grilled Branzino, Renata’s Pozole Blanco and Mole Negro Rubbed Smoke Wagyu Brisket.

Signature cocktails will include the Burnt Paloma and White Sangria and the Los Muertos and Smoked Pineapple. Two signature carts will roam the restaurant including a fresh guacamole & Spanish tapas cart and the Mezcal Mavens will have their craft cocktail cart. Inspire Bar pays tribute to Frank Lloyd Wright whose influences are found throughout the resort that dates back to 1929.

Moroccan lanterns strung from trees along with tiles and aged leather will set the mood. “We believe that Renata’s Hearth will be unlike any other restaurant that exists in the current Arizona culinary scene,” said Cornelius Cover, general manager at Renata’s Hearth. “The alchemy of authentic flavors and the essence of smoke mesh in a sophisticated atmosphere perfect for nights out and special occasions.”

For more information and to make a reservation visit their website.

 

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.

Whiskey Wednesday’s at Belle’s Nashville Kitchen

The Scottsdale hony tonk bar offers up flights of 4 tastes of whiskey’s every Wednesday for $35-$45. Saturday 3/27 is International Whiskey Day and Belle’s is celebrating with 4 signature whiskey cocktails. Tuesday 3/30 is National Hot Chicken Day and several choices (sandwich, tenders & salad) are on their menu to celebrate with.

Jersey Mike’s donating all sales to Phoenix Children’s Hospital

All 45 sandwich shops around Phoenix will donate 100% of sales on Wednesday 3/31. The day of giving is part of Jersey Mike’s 11th annual month of giving in March and is supported by local valley owners Duane Layton, Bill Mapes and Josh Barton.

New menu items at Trapp Haus BBQ

Phil “The Grill” updated the menu at his Roosevelt Row BBQ joint to include  Chicken Fried Corn & Chicken Fried Pickles and Family Style smoked meats by the pound for dine-in or to-go. New Philly Crack Wings flavors include Jamaican Jerked, Nashville Hawt and BBQ. Wash it all down with the new vodka based Purple Rain cocktail.

Orin Swift wines paired at Match Market & Bar dinner

No foolin’ around on Thursday April 1st when the downtown Phoenix restaurant inside the Found:RE Hotel pairs 5-courses with red & white wines. $99++ gets you a seat at the table that starts at 7 p.m. Seats can be reserved here and for more information click here.

LDV Winery re-opens tasting room on April Fool’s Day, seriously

No joke here when owners Peggy Fiadaca and Curt Dunham re-open their downtown Scottsdale tasting room after almost a year. Covid-19 and structural issues had them closed longer than expected but they’re glad to be back open seeing friends and pouring their award-winning wines.

 

 

Pork on a Fork opening new location in Chandler in May

Popular BBQ joint Pork on a Fork is coming to the East Valley this spring as they get ready to open on Alma School Rd in Chandler. Owners Justin Erickson and Wes Hansen started the started selling their smoked meats and sandwiches at farmer’s markets around Phoenix before opening their original location in north Phoenix’s Deer Valley neighborhood in 2010. After the first location, they opened inside Gila River and Talking Stick Arenas and expanded into catering and a food truck.

The pair gained fame when invited on “Guy Fieri’s Celebrity Food Show” and the host started using their meats during cooking demonstrations. They’ve since found themselves on USA Today’s 10 Best list and on The Cooking Channel’s “Big Bad BBQ Crawl”.

“We’re really excited to continue the expansion of our brand and move into the East Valley,” says Erickson. “This is an entirely new market for us and a big opportunity for us to grow. We can’t wait to welcome this new demographic of BBQ lovers.”

The Chandler location will serve the same slow-cooked smoked meats available in Deer Valley including brisket and pork by the pound. Sandwiches, bowls and burritos along with new items such as Cowboy Nachos, Brisket Chili and smoked turkey and bologna will be on the menu. Dine-in and drive-thru will be available with drive-thru offering more personalized service than traditional fast food drive-thru.

People looking to join the Pork on a Fork team in Chandler can submit an application online at https://www.porkonafork.com/join-our-team. For more information visit their website.

 

Social distancing “parking lot picnic” at Liberty Station Terravita

We’re all going a little stir crazy by now with all this social distancing and staying home unless necessary. The Terravita location of Liberty Station American Tavern & Smokehouse is hosting a “parking lot picnic” Saturday, April 25th for those looking to get out for a bit. From 3 – 6 p.m. call in & pick up your order, park the car, roll down the windows or lower the tailgate and enjoy your delicious meal.

Popular local musician Jaty Edwards will be playing live music while you enjoy your dinner and social distancing. The restaurant is open daily from 12 – 7 p.m. for pick up & delivery and offers 50% off all alcohol with any takeout order.

To place an order call 480-595-9930 or visit their website. Liberty Station American Tavern and Smokehouse ­- Terravita is at 34522 N. Scottsdale Rd., #180, Scottsdale 85266.

Surprise to host inaugural Rib Fest Showdown in April

Update: Postponed, no new date set.

As culinary events and food festivals get postponed or cancelled due to the coronavirus a new festival is moving forward as planned. The first ever Rib Fest Showdown debuts April 25th & 26th 2020 in Surprise at Mark Coronado Park. The Throwdown pits Kansas City vs. Texas pitmasters to see who makes the best smokes meats. With the aroma of burning wood in the air festival goers will taste ribs and other smoked meats.

The city of Surprise was chosen as co-host of the event as it’s the Spring Training home of both Major League Baseball’s Kansas City Royals & Texas Rangers.

“We are thrilled to partner with the City of Surprise to launch this exciting event,” said Landon Evans owner of HDE Agency. “Supporting the economic growth and working together to build a cornerstone event for the city that will come to be recognized as an annual program is both rewarding and awesome.”

LDE Agency is also producing the KNIX BBQ & Beer Festival on March 28th in Chandler and is taking every per-caution to make sure both festivals are safe, clean and happen as planned.

The family friendly festival also features a ‘Battle of the Bands” with local and national performers, a kid’s zone, food eating contests and more.

The Rib Fest Showdown goes from 12 – 10 p.m. on Saturday and 10 a.m. – 5 p.m. on Sunday. Tickets are on sale with 2 for $16, 4 for $30 or 6 for $40. Walk -up tickets the day of will be $10  each. VIP tickets and a Stay & Play overnight packages are available. A portion of the proceeds from the Rib Fest Throwdown will be donated to Mighty Change of Heart, a local non-profit that provides support for foster children.

The largest BBQ event west of Texas moves to Tumbleweed Park

Update: Postponed, no new date set!

When the 11th annual KNIX BBQ & Beer Festival opens the gates at 12 noon on Saturday March 28th it will be at new location. The BBQ event has moved to the larger Tumbleweed Park in Chandler with 50,000 people expected to attend.

The festival is attracting pit-masters from around Arizona and the country for what’s been awarded “outstanding event of the year”. Over 12 cocktails and beers will be showcased to wash down your spicy, sweet & tangy smoked meats and more. Local BBQ joints include Bobby Q’s, Can’t Stop Smokin’ BBQ, Farm Boy Foods and Tom’s BBQ.BBQ event

Lee Brice and Craig Morgan will co-headline the event presented by iHeart Media and 102.5 KNIX. Country music fans will enjoy non-stop music from multiple stages throughout the 10 hour event. Country superstars Locash and Caylee Hammack will perform along with local talent Jim Bachman & the Day Drinkers, Blaine Long, Drew Cooper and Jacob Morris. Festival goers can enjoy the “For the Love of BBQ” Lounge, VIP tent, Kid Kick Back Zone or other areas.

“This is an incredible musical line-up,” said Landon Evans, owner of HDE Agency. “We are thrilled to partner with iHeart and KNIX to be able to bring this star-studded festival to Chandler for one of our largest events of the year.”

Tickets are on sale now and range in price from $15 for General Admission up to $150 for VIP. To purchase tickets or get more information for the largest BBQ event west of Texas head to their website. Tumbleweed Park is 745 E. Germann Rd. in Chandler.

Farmboy American Fare fights childhood hunger with Red Tractor Lunchbox program

Full service caterer Farmboy American Fare has begun a boxed lunch service for perfect group picnics, sales meetings and more. “The Red Tractor Lunchbox” program offers lunch for groups of 10 or more and a portion of all boxes sold will benefit childhood hunger programs. 25 cents from each box sold will be donated to the Association of Arizona Food Banks (AAFB). When ordering online customers can choose to donate more.

“Growing up on the farm, you didn’t think twice about helping someone in need. It’s just what you did to be a good neighbor,” said Zach Gibbs, owner of Farmboy American Fare. “The Red Tractor Lunchbox” giving campaign is our way of carrying on that tradition. I can’t think of a better way to do that than by feeding people, which is what we love to do.”

Each meal comes individually boxed and customers can choose from salads, sandwiches, wraps and BBQ. A Blue Ribbon Prime Rib Sandwich, Harvest Bounty Plate, Southern Fried Chicken are a few options. Executive chef Mike Scoplitte brings over 30 years of experience to Farmboy American Fare. In addition to catering Farmboy also schedules pop-up dinners offering fun culinary experiences.

One in four children in Arizona don’t get consistent meals they need to grow and thrive. “Children who are focused on their growling tummies can’t focus on learning,” said Angie Rodgers, president and CEO of AAFB. “Through special grants and donations like the “Red Tractor Lunchbox” giving campaign, we work to support our community in making sure kids get the nutrition they need through programs such as the Summer Food Service Program, School Meals and Alternative Breakfast Models.”

Once prepared the lunch boxes will be delivered to your door or office and may arrive via tractor.

To place an order visit their website.

 

BBQ, smoked meats and a pitmasters journey at Naked BBQ

There’s a lot of BBQ joints in and around Phoenix with more on the way. It’s one of my favorite foods so it’s always good to see what’s what and who’s who in the BBQ world. More times than not the people are just as good as the food they serve, this is one pit masters journey into the world of BBQ and smoked meats.

I visited Naked BBQ to taste the meats and get the lowdown from Oren Hartman  at his Scottsdale location. His affordable smoked meats and friendly service & atmosphere have Oren thinking about expanding his “Eat Naked” philosophy. Not one for the competition circuit he prefers to spend his time at the restaurants or any number of catering events he does with his staff and customers.

He has many friends in the BBQ community in Arizona and from his travels and many come through for a taste.

Naked BBQ

Growing up in New York there wasn’t much BBQ but college in Madison WI. and living in Chicago helped open his eyes to smoked meats.

Corporate America had Oren travel the country most weeks and not a fan of steakhouse dinners he would visit BBQ pits in the south and mid-west. When a buyout of the company allowed Oren to retire early he knew BBQ was his next career.

After much research and development Oren opened Naked BBQ 4 years ago at Bell Rd. & 23rd  Ave. in north Phoenix and a Scottsdale location last year.

Brisket, ribs and pork shoulder in the smoker

Naked BBQ is named as one of the 100 restaurants by Arizona Republic food editor Dominic Armato in his recent article “The Ultimate Guide to Phoenix Restaurants”.

The meats at Naked BBQ

The aromas of the oak and pecan wood capture you right when you walk in the door as you make your way up to the counter and menu board. No surprises here brisket, pulled pork, ribs, sausage, smoked chicken and few sides are all you need. Smoked in a meat carousel for up to 16 hours meats are usually pulled sooner if they tasted the way they should.

Naked is the way your meats arrive with 4 sauces available if you choose to. My first tray arrives with strips of brisket that are moist and have a thin layer of fat and are well smoked. My St. Louis style pork ribs tender and cling to the bone just my bite to help fall off. A side of warm mixed beans have chunks of meat scraps and a tinge of heat. Not a big fan of potato salad only a bite or two and I’ll save the calories for the meats.

Tray two brought 2 kinds of smoked sausage, pulled pork, mac n cheese and creamy & Carolina style cole slaws. The pile of pulled pork was juicy and flavorful.

Naked BBQ
Tray 2

Sausage is low on my BBQ priority list so it was good to taste the sausage situation. A lingering spiced sausage and a herbed savory link set the bar for me as I’ll have to start to save room for the links. All three sides were emptied as who can’t resist mac & cheese and I’m always craving a good home cole slaw(s).

Friday and Saturday night specials Oren smokes up Prime Rib then Brontosaurus (beef) ribs respectively.

Sauce it up

If you prefer to dress you meats with sauce there are 4 styles to choose from. Sweet, spicy, a North Carolina vinegar and a rarely seen South Carolina mustard sauce will give you a look at regionally diverse sauces.

If you want more heat ask for the hot pepper paste to stir into your sauces. If you dare taste the paste naked with the meat. A few local beers are on tap to help tamper down the heat.

Scouting for other locations to open Naked BBQ, collaborations with other pitmasters & friends and playing around with a retail line of sauces and rubs Oren’s second career tastes better than his first.

The 2 locations of Naked BBQ are..

2340 W. Bell Rd Phoenix 85023 Lunch only Mon. – Fri. 11 a.m. – 4 p.m. or til the meats gone. Fri. & Sat.  11a.m. 8 a.m.

10240 N. 90th St. Suite 105. Scottsdale 85258. Sun – Thurs 11 a.m. – 8 p.m. and Sat. & Sun. til 9 p.m.