Fork & Dagger Hospitality, the company that owns Pedal Haus Brewery has announced they’ve hired valley chef Jared Porter as Director of Culinary Operations. Porter oversees all food operations at the Tempe and Chandler brewpubs and at a new Phoenix location opening in 2021. His responsibilities include menu development, sourcing of ingredients and management of the culinary team.
“As a longtime Valley resident with deep ties to the culinary community, it is an incredibly exciting opportunity to join Julian Wright and the Fork & Dagger Hospitality team as they continue to grow their influence on Arizona’s food and beverage landscape,” Porter said. “I am looking forward to being a part of the already award-winning team at Pedal Haus Brewery as well as all future concepts within the hospitality group.”
The culinary resume of Jared Porter
Jared Porter started his culinary career over 20 years ago attending the Art Institute of Phoenix on a full scholarship. After graduating he worked at high profile restaurants Vincent’s on Camelback, Michael’s at The Citadel and Fiamma at The James Hotel. He’s successfully helped open La Grande Orange Grocery, Olive & Ivy and his own Clever Koi in 2013. Most recently he’s been executive chef at Buck & Rider.
“We are honored to have Jared bring his extensive culinary expertise to our hospitality group to further enhance our restaurants’ menus and culinary experience,” said Fork & Dagger founder and CEO Julian Wright. “His depth of knowledge has already proved invaluable and we are thrilled to have him join our team as we continue to bring more great restaurants to the Valley.”
The award-winning brewery is popular with beer enthusiasts since opening their Tempe location in 2015. Under Brew Master Derek Osborne they’ve won a gold medal at The Great American Beer Festival and named Best Brewery in the United States at the 2019 Copa Cerveza de Americas. Over 32 gold medals and awards have been earned by the brewery for their beers.
Tempe’s award-winning Pedal Haus Brewery is getting ready to tap the first beer at its new location in downtown Chandler later this month. It’s the 2nd location of the brewery that started making craft beer on Mill Ave. in downtown Tempe in 2015. Beers will be brewed in Tempe and will be delivered daily to the Chandler location.
“We love the community in downtown Chandler and felt this was a great fit,” said Wright. “Chandler has been very welcoming, and we are excited for our first expansion beyond our Tempe location.” says owner Julian Wright.
Once opened guests can expect signature dishes such as smoked wings and smoked salmon found at the Tempe location. A limited released Salted Nut Brown Ale will be tapped at opening with all proceeds donated to the Chandler Compadres. The Chandler based charity donates time, money & resources to Chandler and east valley families and children in need.
Brewmaster Derek Osborne will oversee both locations line-ups of rotating beers that has won over 32 awards and medals.
A grand opening is scheduled for March 7th with half of food and beverage sales between 2-6 p.m. going to the Compadres. Customers will be given a raffle ticket for every $10 spent dining in for a Pedal Haus bike on Sunday.
Pedal Haus Brewery is at 95 W. Boston St. Chandler
Chef Michael O’Dowd is making his way back to the valley’s restaurant scene running the kitchen of restaurateur Julian Wright’s(Pedal Haus Brewery and others) new restaurant Las Palmas Cantina in downtown Chandler. When the restaurant opens in May it will serve coastal cuisine with Yucatan inspiration that Wright found when traveling to Playa del Carmen and Tulum areas of Mexico.
O’Dowd returns to the valley after most recently working in Sedona at L’Auberge de Sedona as executive chef. When in Phoenix O’Dowd scored the coveted AAA Five Diamond and Forbes Five Star Award while executive chef at Kai at the Sheraton Wild Horse Pass Resort.
“I’m looking forward to being a part of downtown Chandler and to bringing one of my favorite regions of the world to this community,” said Wright. “ I love that Chandler is still very independent. Everyone is still very much your neighbor.”
Las Palmas Cantina menus
O’Dowd’s menu will highlight the “sand to table” concept with seafood from local fish monger Chula Seafood along with “high country” ingredients. Fish available will include Pompano, Triggerfish, Snapper and more for ceviche and other dishes.
Sweet & spice are tastes you’ll find at Las Palmas Cantina with your shared plates and lighter dishes that will include a jerk chicken Shaken Greens and Cochinta Pibil.
“I haven’t really seen anyone in Arizona exploring this type of cuisine or region,” said O’Dowd. “Being able to learn about the culture and history of the Mayans and create a way to pay homage to the past while creating new ideas, dishes and flavors is what I thrive on.”
Just in time for summer, Las Palmas Cantina’s beverage program will offer refreshing tropical specialty cocktails and Mexican inspired craft beers brewed exclusively for Las Palmas. A selection of tequilas, mezcals and agua frescas will be offered and used as ingredients in the cocktail program.
Need a job
The 5,000 square foot restaurant is currently hiring and those interested can apply in person at the restaurant at 95 W. Boston in downtown Chandler on online at their website.