Since their not body slamming their opponents in the wrestling ring anymore, twin sisters Brie and Nikki Bella are stomping grapes at their Napa Valley winery, Belle Radici. They launched the winery with partner Ryan Hill in 2017 and is Italian for “beautiful roots”. Belle Radici wines along with wines from Hill’s Hill Family Estate Winery will be poured on Sunday September 15th at Hearth ’61.
The dinner is part of the Mountain Shadows Resort’s Sunday Supper Club with food prepared by Chef Charles Wiley. Chef Wiley will be joined in the kitchen by Elements at Sanctuary executive chef Beau MacMillan. The pair worked together at Element’s when Wiley was executive chef and mentored MacMillan.
They’re collaborating on a four-course menu that includes Black Garlic Braised Beef Cheek and Honey Crisp Apple and Daikon Radish Salad.
The monthly Sunday Supper Club pairs wines or spirits with Chef Wiley’s modern cuisine. Upcoming dinners include Rombauer Vineyards on October 20th and Champagne Henriot on December 8th.
Dinner starts at 6 p.m. and each seat is 474 plus tax and gratuity. Reservations are required and can be made by calling 480-624-5400.
Building an award winning wine program is no small task and Jim Gallen is no stranger to building them. Gallen, Food and Beverage Manager at Mountain Shadows Resort, built the Wine Spectator magazine’s 2019 “Award of Excellence” wine list for Hearth ’61. Criteria used to judge restaurants for the award include wine pricing, wine director experience, cuisine type & menu pricing and overall wine selection.
Gallen has over 25 years of experience wine buying having been the wine buyer for Phoenix’s Tarbell’s Restaurant and others. It’s the restaurants first honor by Wine Spectator for its diverse list of over 180 wines from around the world.
It’s important for Gallen to build a wine program that compliments Executive Chef Charles Wiley’s cuisine and culinary events.
Hearth ’61 was one of over 3,800 restaurants around the world to be awarded the honor by Wine Spectator. Gallen will grow the wine program to earn the magazine’s “Best of Award of Excellence” and its highest honor “Grand Award”. The restaurant was one of several Arizona restaurants to earn honors from the magazine including Tarbell’s Tavern and Cafe Monarch.
It’s hard to believe we’re closer to the end of our busy season here in Phoenix than the beginning. In the next month spring training fans and winter visitors will head home to wait out the hot Arizona spring and summer. Restaurants will cut back their hours of operation and food festivals will go on hiatus for a few months. Don’t worry foodies we still have 10 days in May of Arizona Restaurant Week to look forward to. Save the date of Friday May 17th – Sunday May 26th and make your reservations soon.
Arizona Restaurant Week is when many local restaurants entice new and returning customers with unique 3 course prix-fixe tasting menus for $33 or $44. It’s a great reason to visit a new restaurant or favorite one.
“Arizona Restaurant Week has become one of the most popular dining events in the state,” says Arizona Restaurant Association president and CEO, Steve Chucri. “We are proud to have a hand in sharing our state’s culinary chops with residents and visitors alike, and give our local restaurants a platform to showcase their amazing talents through a fun and creative outlet.”
Many Phoenix restaurants participate as well as restaurants from around the state including Tucson and Flagstaff. Restaurants are being added daily to the list as are their menus being submitted. Here is a short list of a restaurants participating.
Mother Bunch Brewing Co.
The Keg Steakhouse + Bar
The Melting Pot
Four Peaks Brewing Company
Thirsty Lion Gastropub
The Canal Club
Buck & Rider
If you’re a long-range planner save the date of September 20th – 29th 2019 as Fall Arizona Restaurant Week has been announced.
Looking for a unique experience during the holiday’s and into 2019 then head to Mountain Shadows Resort. Whether you prefer to sip champagne or look in to space the Paradise Valley resort offers both in the month of December.
The “Cocktails Under the Cosmos” will give star-gazers the chance to look through a telescope for Sagittarius, December’s astrological sign. An expert astronomer will guide you through the galaxy on Tuesday. December 11th from the resorts Camelback Overlook rooftop deck. Enjoy themed cocktails or sparkling wine and passed hors d’oeuvres as you search the night’s sky. The resort is perfect for stargazing as Paradise Valley has low light pollution and a scenic back round.
Tuesday January 8th 2019 ring in the new year with a viewing of Capricorn and Tuesday February 11th is the search for Aquarius. All astrological signs are welcome.
December’s viewing is from 6:30 – 8:30 p.m. January & February’s viewing is from 6 p.m. – 8 p.m.
December’s Sunday Supper Club at Hearth ’61 is paired with champagne and sparkling wine. The December 16th dinner offers guests four courses with Tattinger Champagne from France and California’s Domaine Carneros.
Executive chef Charles Wiley and his culinary team will prepare warm duck confit, an organic beet salad with proscuitto, prime ribeye with maitake mushrooms and pear ricotta souffle cake with a huckleberry sauce. Dinner comes served in full view of the exhibition kitchen in their comfortable dining room.
The dinner starts at 6 p.m. and is $94 ++ per person. Which do you prefer and who will win the battle? Find out by reserving your seat by calling 480-624-5400.
Mountain Shadows is 5445 E. Lincoln Dr. Paradise Valley 85253.
Your never to old to learn about wine, beer and spirits and the staff at Mountain Shadows resort and Hearth ’61 teaches us about all three. The Paradise Valley resort is offering an every other week seminar about wine, spirits and beer called Spirited Sipping Seminars. The 30-45 minute seminar is taught by resort Food & Beverage director Jim Gallen and bartender Travis. Guests will taste each of the three beverages discussed and be able to ask questions.
As the wine, spirits and beer world continue evolve learning the history, making of and trends of cocktails, wine and beer becomes more interesting. During the cocktail seminars you will learn how to make cocktails and receive the recipes.
Wine, Beer & Spirits seminar schedule
Saturday afternoon classes start at 3 p.m. and are $30 per class. The following classes are scheduled through December.
Oct. 20- Brews & (Taste) Buds. USA vs Europe.
Nov. 3- Craft of the Cocktail Gin: The Misunderstood Spirit
Nov. 17- Weekend Wine Sessions Wine for Thanksgiving
Dec. 1- Craft of the Cocktail Holiday Cocktails
Dec. 15- Brews & (Taste) Buds- Ales vs Lagers: Finding your style
Dec. 29- Weekend Wine Sessions A Bit of Bubbly USA vs France
Arizona Restaurant Week makes its return September 21st-30th and it would be a full-time job to list all participating restaurants. I’ve decided to post about 2 restaurants that are of interest Artizen, American Crafted Kitchen & Bar at The Camby Hotel and Hearth ’61 at Mountain Shadows Resort.
Artizen, Crafted American Kitchen & Bar offers 4 courses for $44++ where guests will choose 1 dish from each course. Executive Chef Dushyant Singh’s menu offers gluten-free and vegetarian dishes on each course and is inspired by unique Arizona flavors.
Griddled Halloumi gf/vegetarian
Grilled Shishitos, Black Garlic, Cilantro Pesto, Mint
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.
A lot has been going on the last few years at the corner of 56th St & Lincoln Dr. in Paradise Valley as the old Mountain Shadows resort makes way for the new & modern Mountain Shadows resort. Phoenix area foodies have been anxiously awaiting what popular chef Charles Wiley will be doing with the resorts signature restaurant. We now know he will be opening Hearth ’61 in early March.
The seasonal ingredient driven restaurants name Hearth ’61 pays tribute to 1961, the year Paradise Valley was incorporated and a “Hearth” being a centerpiece of the resort and the Paradise Valley community.
Chef Wiley will be using his friendships he’s built over the years at Sanctuary on Camelback Mountain and at Hotel Valley Ho’s Zuzu with farmers and other local purveyors to fuel his menu that will marry rich flavors with traditional cooking styles and techniques on the evolving menu. The restaurant will be open daily for breakfast, lunch and dinner. A few of the dishes from the menu are…..
Floor to ceiling windows to view the surrounding Camelback & Mummy Mountains and desert, a sunken living room lounge, open kitchen and above ground wine cellar surrounded by glass are just a few of the design and decor features that honor a time from the past along with modern ambience.
“It is truly an honor to be a part of this iconic project, the rebirth of Mountain Shadows,” said Wiley. “We will rely on all the relationships we’ve cultivated over the years with local farmers and artisans to craft a rustic yet vibrant cuisine. The culinary team we’ve assembled is nothing less than extraordinary, and we’re excited to present menus featuring a perfect balance of innovation and tradition”.
The inventive menu of chef Wiley’s at Hearth ’61 will be complimented by an ingredient driven cocktail program that features 2 original cocktails, The 5 C’s referring to Arizona’s cotton, copper, cattle , citrus and climate industries which will feature locally distilled Commerce Gin, grapefruit & lemon juice and muddled basil leafs. The Forty-Rod which uses High West whiskey, corn milk, lime juice, ginger – cayenne syrup and garnished with a corn husk is inspired by the strong whiskey drinks of the old west.