Tag: Fox Restaurant Concepts

Zach Hunter joins Pedal Haus Brewery as Culinary Director

Pedal Haus Brewery recently announced the hiring of Michelin starred Chef Zach Hunter as its new Culinary Director. Hunter is no stranger to the Phoenix restaurant scene as he attended Arizona Culinary Institute before working at restaurants in Spain, NYC and Austin. The Illinois native came to Pedal Haus from Fox Restaurant Concepts and had previously worked at Wildfish in Scottsdale.

One of Hunter’s first tasks was to update the brunch menu at the downtown Phoenix location with the Chandler and Tempe locations to see the updated menu in the next couple of months. He will also focus on updating the menus frequently, beer pairing dinners, using more seasonal & locally sourced ingredients and spend more time 1 on 1 & mentoring the other chefs at Pedal Haus. Guests will find new dishes such as PB&J Sticky Buns, Smoked Short Rib Hash, Fried Chicken & Belgian Liege Waffles and more on the new brunch menu.

“Zach is an incredible chef and brings an impressive amount of experience and expertise with him. We’re excited to have him join the Pedal Haus family,” said Julian Wright, founder and CEO of Pedal Haus Brewery. “We look forward to elevating our food menu to match our expertly crafted beers and offering something unexpected to our guests.”

The career of Zach Hunter

After graduating ACI, Zach worked at Mugaritz in Spain and Atera in New York City where both were awarded two Michelin stars. From there he headed back out west to Austin where he was part of the research and development teams at Chef Tyson Cole’s acclaimed Uchi and Uchiko restaurants, before working at the namesake restaurant of James Beard award winner Paul Qui. At Qui, he was an important part of creating the multi-course menu in the restaurant’s tasting room.

He then went to Ausin’s Brewer’s Table as executive chef and learned about pairing beer and food. He was named Rising Star Chef of the Year by CultureMap Austin and the restaurant was named Restaurant of the Year by Austin Monthly Magazine.

“I’m thrilled to join the Pedal Haus family and work closely with our amazing teams to evolve and elevate our culinary program,” said Hunter. “I’m so excited to dive in head-first with my passion for hospitality and cuisine that seamlessly connects food and beer!”

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Laura’s Gourmet Granola celebrates 15 years with continued growth

You’ve probably had Laura’s Gourmet Granola if you’ve been to OverEasy, Scramble or Fox Restaurant Concepts locations. They’re just a few local restaurants who serve the popular healthy mix of nuts, oats, fruits and other ingredients. As the company celebrates its 15th anniversary it expands to accommodate the growing demand. The new west Phoenix location is triple the size of its original production facility.

“Our sole focus always has been to make unparalleled, classic granola using only all natural ingredients and prove that healthy and delicious can coexist in every artisan crafted, gluten-free bite,” says Laura Briscoe, founder and executive chef of Laura’s Gourmet Granola.

The growth is not only due to local restaurants using her granola but consumers supporting it in Arizona markets including AJ’s, Tempe Public Market, Whole Foods and others. Until recently Laura’s Gourmet Granola was only found in Arizona specialty retailers, now it’s available in Texas, Chicago and Wisconsin. In 2012 Laura’s started working with hotels, restaurants and healthcare organizations around the country.

Started in 2004 with the classic Vanilla Almond Crunch, there now six flavors including AppleLicious Crunch and the newest, Sinful Cinnamon Crunch. The seasonal Pumpkin Pecan is available through the end of the year. “We are committed to creating granola flavors that will delight the palate without compromising one’s health or sending one to the dictionary to understand our ingredients. We have done this for 15 years with seven flavors and look forward to more.” says Briscoe.

The granola is low in sugar, has healthy fats and proteins with nut free, vegan, dairy free and gluten free options.

To find Laura’s Gourmet Granola near you visit her website.

 

The Henry has arrived

Several times a year I’m an invited by a restaurant to dine on their dime and give my thoughts, this is one of those occasions.

Located in an unsuspecting office building just east of 44th St. on Camelback Road, The Henry is Fox Restaurant Concepts www.foxrc.com 15th concept and has a bit of something for everybody. A coffee bar that offers pastries opens everyday at 6:30 a.m., lunch Mon.- Fri. starting at 11 a.m. dinner that follows and breakfast on Sat. & Sun. starting at 8 a.m. Not to mention a full bar, lounge and soon to be opened patio with a fireplace.
The Henry Kitchen On my dinner visit my dinner guest and I found an attentive and well trained staff, a very open decor and floor plan and a varied menu that offers varied appetizers, salads, sandwiches and entrees that should suffice all appetites, big or small.
The Henry Brie As we sipped on our drinks we ordered the Prairie Breeze Cheddar Popovers served with smoked ham butter and herbed butter along Brie Toast topped with roasted pear, pomegranate seeds and hazelnut as appetizers and I would order the Brie Toast all day as I’m not a huge fan of popovers.

Wild Mushroom Tortelli
Wild Mushroom Tortelli
With 9 entrees on the menu my eyes immediately drawn to the Wild Mushroom Tortelli with brussel sprouts, butternut squash and parmesan and my guest went with the Heirloom Quinoa Tacos topped with smashed avocado, smoked corn, black beans and queso fresco. Both entrees are vegetarian options. Each entree was enjoyable, full of flavors and just enough portion size to leave room for Croissant Bread Pudding for dessert which itself could be a small meal.
Croissant Bread Pudding
Croissant Bread Pudding
On what they considered a slow Monday night it looks as if The Henry will be a staple in the neighborhood for years to come.

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