A new culinary team takes over when Ghost Ranch re-opens.

When the popular south Tempe restaurant re-opens in mid-January guests will see new faces in the front and back of the house. Executive Chef David Mora, Sous Chef Tyler Moonsoo and Pastry Chef Lisa Graf are new culinary team and General Manager Ashleh Robles runs the front of the house.

Mora will run the kitchen was born in Colombia and raised in Florida where learned to love the diversity of food. He started his restaurant career in Miami before making his way to Arizona. He’s worked at Flagstaff’s Copa Cafe, Mariposa in Sedona and was sous chef at Palo Verde and chef de Cuisine at The Spotted Donkey at The Boulders in Carefree. “I’ve spent more than a decade exploring the complexity of southwest cuisine and I am thrilled to bring what I’ve learned to Ghost Ranch,” Mora said. “I know the restaurant has quickly become a staple in the Tempe community and I hope to continue serving the area authentic dishes with innovative twists.”

Sous Chef Monsoo will help Mora develop and execute the dishes of Ghost Ranch. He has over 15 years of experience in Arizona at The Boulders, Ah-So Sushi and Steak, Obon Sushi and Ramen and Wrights Kitchen at The Arizona Biltmore from Waldorf Astoria.

Pastry Chef Graf rounds out the new culinary team. A native of Colorado, Graf draws inspiration from traveling as a teenager through Europe, learning and tasting local foods. Back in the states she re-located to Santa Fe, New Mexico to launch her culinary career as a pastry chef. After earning her pâtissier certificate she ran pastry programs at James Beard Foundation recognized restaurants La Boca and the Compound. She’s also worked at Mama’s Fish House in Maui and Scottsdale’s Roka Akor and Hotel Valley Ho.

Tempe native Robles takes over as General Manager running daily operations and administration. Starting her career in the hospitality industry at 17 she’s dedicated her career to to customer satisfaction and enjoyment. Her experience in psychology, finance and event planning give her know how to continue to keep customers happy. Customers will notice her creative cocktails, menu pairings and attention to detail in the dining room. She’s worked for more than 10 years in in several roles in high-end lounge, club and bar settings around town.

Ghost Ranch is at 1006 E. Warner Rd. Suite in Tempe. For more information 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.

Start 2021 off celebrating National Bloody Mary Day

New Year’s Day lands on a Friday in 2021 so nobody is in a hurry to get back to work so continue celebrating the New Year with a Bloody Mary. U.S. Egg, Pedal Haus Brewery, Angry Crab Shack, Grimaldi’s Pizzeria and Twin Peaks are all celebrating the A.M. cocktail favorite. Signature Bloody Marys are shaking up your morning as you get ready for what 2021 has in store.

Restaurants continue open new locations around the valley.

Not only is Dog Haus opening a new location but so are Z’ Tejas, Angry Crab Shack & Thai Chili 2 Go. The popular Southwestern & Mexican cuisine restaurant is opening a new lakeside restaurant in February at Scottsdale’s Mercado de Lago on Hayden Rd. at Via de Ventura. Angry Crab Shack has already started serving seafood and its popular Seafood Boils at its 12th Arizona location in Laveen. Thai Chili 2 Go is opening its 11th quick casual restaurant in Gilbert on December 30th.

Still time to order take-out or make a reservation for NYE.

Restaurants continue to take reservations and planning for take-out food as we say good bye to 2020. This updated list has restaurants around the valley serving up your last meal of 2020.

Restaurants continue to give and give in the holiday season.

In November Dominick’s Steak House, Ocean 44 and Steak 44 raised over $64,000 for local charities. Make A-Wish Foundation Arizona, PANDA and The Phoenix Heart Ball/ American Heart Association will benefit from the money raised.

Grimaldi’s Pizzeria has raised over $110,000 in 2020 for No Kid Hungry through its fundraising initiatives. May 2021 be as generous to the local community from Phoenix restaurants.

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.

Z’Tejas launches seasonal menu

The Chandler and Phoenix locations debut a new Winter menu on Monday December 28th. Chipolte Short Ribs, Posole and Grits & Lobster are just a few of the new dishes that use traditional Mexican and Southwestern ingredients. Two new specialty drinks have also been added to keep you warm.

Holiday gifts still available from Garden Bar

Cocktail kits and grazing boxes are available for your favorite foodie or mixologist. Perfect for staying at home and enjoying the holiday’s cocktails kits from mixologist Kim Haasarud include ingredients and a how-to video.

Gabriella’s launches weekend brunch

The Scottsdale restaurant that opened earlier this year now offers brunch on Saturday’s and Sunday’s. From 9:30 a.m. – 2 p.m. guests can enjoy such dishes as a Crab & Lobster Benedict, Gabriella’s Chicken Hash and Lemon Poppyseed Pancakes with Berries. Enjoy those and more with Bottomless Mimosa’s for $18.

Barro’s Pizza raises money for St. Mary’s Food Bank

The locally owned pizza restaurants bested 2019’s donations by over $50,000. Through the 2020 Doran Barro Holiday Hunger Fight over $335,000 was raised at the families 44 locations in Phoenix and Tucson on December 1st when all sales where donated to the food bank.

Kasai Japanese Steakhouse donating to Arizona Children’s Association.

Through Christmas Eve a $1 from each teppan meal will be donated to Arizona’s oldest and largest foster care organization. Also every Tuesday and Wednesday in December the Scottsdale restaurant has been hosting foster family’s for dinner.

 

 

Copper Mule Kitchen & Bar opens in north Scottsdale

Regional cuisine is served up at a restaurant that recently opened in north Scottsdale. Copper Mule Kitchen & Bar is owned R Squared Restaurant Concepts’ Christi & James Rice and James’s brother and sister in-law John & Erin Rucker. Their New American menu is full of dishes from states that the 4 have previously lived of New York, Texas, Mississippi, New Mexico & Arizona.

“Through the places we have lived before Scottsdale, we’ve grabbed flavors from our life experiences,” says co-owner Christi Rice. “Our menu and our specialty cocktails express all the culinary adventures we’ve had and what we’ve learned about food in other areas of the country. We also have fun infusing spirits into our culinary creations.”

All photos courtesy of Christi Rice

Copper Mule Kitchen & Bar serves lunch and dinner daily with happy hour in between from 3-6 p.m. Guests can expect dishes such as the Cay Shrimp Salad, Lemon Dill Grilled Salmon, Midwest Angus Beef Burger and AZ Ale Fish & Chips along with pitas, sandwiches salads and more. $2 off all appetizers during happy hour includes favorites Montauk Fried Olives, Delta Deviled Eggs and chicken wings.

With a name like Copper Mule it comes as no surprise the cocktail menu offers 9 mule cocktails. Irish and Kentucky Mule’s join signature cocktails from around the country including The Georgia Peach, The Tipsy Texan and more.

The family friendly, reasonably priced restaurant has a dog friendly patio. The Copper Mule Kitchen & bar is at 23335 N. Scottsdale Rd. Scottsdale 85255. For more information and to see the menu check pout their website.

Chef Samantha Sanz joins Ghost Ranch for Guest Chef Series dinner

Tempe’s Ghost Ranch restaurant is launching a monthly Guest Chef Series starting Wednesday November 13th. Each month a local chef will join chefs Rene Andrade and Roberto Centeno for a specially created menu. Launching the dinner series will be Chef Samantha Sanz of Talavera Restaurant at The Four Seasons Scottsdale.

The five-course dinner will be inspired by where the three chefs hail from…..Nogales. Flavors of their hometown will be on display for this special dinner. Each course is paired with a beverage.

First Course – Cured Salmon, Green chiltepin aguachile tostada, radish salad and pickled avocado mousse. Paired with: Mohua Sauvignon Blanc

Second Course – Mesquite charred local squash and sweet potato, grapes, mint, crow’s dairy feta, peanut mole, tamarind and chiltepin candy crunch. Paired with: Tamarind piloncillo old fashioned

Third Course – Steamed red chile taquitos, duck confit potatoes, pickled farmer’s market veggies and burnt salsa. Paired with: Pacifico Michelada

Fourth Course – Grilled nopal, adobo flank steak, fresh ranchero cheese, charred pineapple pico de gallo, crispy beans, fried scallions, tomatillo and avocado salsa. Paired With: Nogales Sangria

Fifth Course – Dulce de leche coyota. Paired with: Spiced Horchata

Space is limited and tickets are $75 per person. Tickets to join Chef Samantha Sanz can be purchased here.

Ghost Ranch is at 1006 E. Warner Rd. in Tempe.

 

Check out the new lunch menu at Ghost Ranch in Tempe

One of the “Best New Restaurants” in 2018 was Ghost Ranch which recently introduced a new lunch menu. The south Tempe restaurant opened in August and it’s not un-common for a restaurant to make changes to their menu. Seasonal availability of ingredients is one of the biggest reasons restaurant mix it up on a regular basis.

With then popularity of the local restaurant scene to keep people coming back you need to offer new and exciting dishes on a regular basis. New restaurants open daily around the Phoenix area and people can easily be distracted with the latest and greatest restaurant.

New lunch menu

The new lunch menu offers a variety of delicious meals for everybody and includes….

Torta—Chile Colorado braised pork, avocado, tomato, cabbage slaw, aioli, Noble Telera Bread and served with choice of Rancho Papas or side salad.

Tacos—Choice of protein (pork, steak or chicken), homemade tortillas, cabbage slaw, pico de gallo, red and green salsas. Served with rice and beans.

EnchiladasChoice of pork, chicken or veggie with red or green sauce. Served with rice and beans.

Rice Bowl—Choice of pork, chicken or veggies, rice, beans, guacamole, pico de gallo and cotija.

Soup and Salad—Cup of Pumpkin Soup and ½ salad.

Ghost Ranch also mixed it up with their Happy Hour menu. Everyday from 3 – 6p.m. guests can enjoy selected $3 appetizers, $5 selected wines by the glass, cocktails and well drinks or $1 off beer.

Ghost Ranch is at 1006 E. Warner Rd. Tempe 85284.

The Scottsdale Resort at McCormick Ranch launches Five C’s Supper Series

2019 marks the 100th anniversary of The Grand Canyon becoming part of The National Park Service. February is the month in which Arizona became a state and The Scottsdale Resort at McCormick Ranch is celebrating both with a new Five C’s Dinner Series.

Brick chicken with Oyster Mushrooms. All photos by Debby Wolvos

On Feb. 21, March 28, April 25, May 30 and June 20 the resorts signature restaurant, Kitchen West will prepare unique 3-course menu. Each dinner will celebrate each of the five C’s that Arizona is known for Copper, Cattle, Citrus, Cotton and Climate. The family style dinners are inspired by Arizona’s roots and southwestern cuisine prepared by Executive Chef Rick Dupere.

Western style cooking techniques including searing in cast iron skillet over a wood fire will give meats bold and hearty flavors. Guests will dine on citrus salads, butcher boards followed by entrees that include rib-eyes, sea bass, roasts and more. Seasonal and locally sourced ingredients will be used if available. Here are the  complete menu’s for all five dinners.

The Blueberry Maude Mule

Each dinner is $85 per person plus a 20% gratuity and taxes. Each dinner will start with a cocktail reception at 6:00 p.m. with appetizers and Arizona wines. Dinner will follow at 6:30 and will be paired wine or a cocktail.

With limited seating reservations are required and can be made by calling Angelica at 480-596-7525.

The Scottsdale Resort at McCormick Ranch
Braised Short Ribs

The Scottsdale Resort at McCormick Ranch is at 7700 E. McCormick Parkway, Scottsdale 85258.

Hearth ’61 promotes Richard Garcia to executive sous chef

Hearth ’61 executive sous chef Richard Garcia

Correction: Richard was promoted to Executive Sous Chef of the resort, not Hearth ’61.

In less than a year at Mountain Shadows Resort, Banquet Chef Richard Garcia has been promoted to Executive Sous Chef at the Paradise Valley resort’s signature restaurant Hearth ’61. Garcia will be working under the guidance of Executive Chef Charles Wiley. This isn’t the first time the duo have worked together as they helped re-open Hotel Valley Ho in 2005.

New Mexico born Garcia spent time in Santa Fe where he found his love for food and cooking from local chefs. In 1998 he worked at Mark Miller’s Coyote Cafe learning how to cook southwestern cuisine before attending Scottsdale Culinary Institute. After earning an Associate Degree in Culinary Arts he returned to Santa Fe to work at the El Dorado Hotel.

Garcia returned to Scottsdale’s Avalon in his first sous chef position before heading to Trader Vic’s as sous chef. He joined Hotel Valley Ho’s Zuzu as their first chef de cuisine before being promoted to executive sous chef.

He was re-united with Wiley in late 2017 when he accepted a position at Mountain Shadows as banquet chef.

Wiley is thrilled to have him at Hearth ’61 as he brings his innovative cooking style using simple ingredients to the menu.

executive sous chef
Hearth ’61 Ahi Tartare. All photos courtesy of J Public Relations

 

Much anticipated Ghost Ranch to open August 27th

One of the most highly anticipated restaurant openings of 2018 is happening as August ends when Aaron Chamblerin’s Ghost Ranch opens on the 27th. It’s been a busy year for Chamberlin having opened Taco Chelo in downtown Phoenix and Ghost Ranch’s neighbor Tempe Public Market. He also sold his central Phoenix restaurant St. Francis to focus on opening Ghost Ranch.

All photos courtesy of Ghost Ranch

Eat at Ghost Ranch

The modern Southwestern restaurant located is on the same corner as TPM at the northeast corner of Rural & Warner. The restaurant will serve lunch and dinner on weekdays and brunch and dinner on weekends.

The menu will focus on cuisine from northern Mexico, Arizona, Texas and New Mexico combining the culinary talents of Chamberlin and chefs Rene Andrade  & Roberto Centeno. Both chefs come to Chamberlin Hospitality from other Phoenix area restaurants and will offer dishes from their upbringing in Nogales.

Ghost Ranch
Chile Relleno

“One of my favorite things in the world is the smell of roasting chiles, and it was that smell that made me want to open up a restaurant that embodied the bold flavors of the Southwest,” said Chamberlin. “Rene and Roberto have such a deep understanding of the history, culture and flavors of the region — they are the perfect talents to help make my dream a reality.”

The menu includes red and green chile smothered enchiladas, cowboy steaks, seasonal vegetables from local farmers and grilled trout from the wood smoking grill. Seasonal soups and salads will be on the menu as well.

A beer and wine list has been carefully created as are signature cocktails made with regional ingredients and spirits.

Follow my Instagram @SandyWass as I will be headed to preview Ghost Ranch next week and will be posting from there.

Ghost Ranch is in the Landis Crossing shopping center at 1006 E. Warner Rd Tempe 85254. http://GhostRanchAZ.com.