Hatch Chiles are here and AZ Food Crafters is preparing meals with them

With the arrival of Fall and people on the go AZ Food Crafters offers prepared meals that are fresh and delicious. With the availability of Hatch Chiles the Chandler based food kitchen is offering Green Chile Pork Stew with other meals coming soon. The seasonal pork stew is made with pork shoulder, onions, green Hatch Chiles and homemade green chile sauce. A 16 oz. container is $7.

Other meals soon to be available include…..

New Mexico Red Chile Pork aka Pork Adovada — Slow cooked pork shoulder in New Mexico red chile mixed with seasonings and love. $16 for a 24-ounce container

Red Chile Beef Hand Pies — Red chile-braised grass fed beef in a savory homemade crust. Frozen three-pack, $12

Roasted Butternut Squash Mac and Cheese — Available beginning Friday, September 13, this dish features squash cheese sauce, roasted squash and sage. $10 for a 20-ounce

Shepherds’ Pie Entree – Gluten-free beef, onion, carrot, celery, butternut squash, and sage in butter sauce, topped with mashed gold potatoes. $14 for a 24-ounce container

Chicken Pot Pie – Enjoy chicken pot pie in a variety of ways! The hand pies offer a hand-held version of this comfort food favorite (frozen three-pack, $12) or enjoy a single serving pie-tin with homemade crust topping for $8.

Prepared meals are available until the end of October in limited quantities at their Chandler store or at farmers markets below.

Roadrunner Park Farmers’ Market 3502 E. Cactus Rd., Phoenix. Saturday’s from 7:00 a.m.-11:00 a.m. through September; 9:00 a.m.-1:00 p.m. beginning October.

Gilbert Farmers’ Market 222 N. Ash St., Gilbert. Saturday’s from 7:00 a.m.-11a.m. through September; 8:00 a.m.-noon beginning October.

Ahwatukee Farmers’ Market 4700 E. Warner Rd., Phoenix.  Sunday’s from 8:00 a.m.-11:00 a.m. through September; 9:00 a.m.-1:00 p.m. beginning October.

AZ Food Crafters 961 W. Ray Rd., #1, Chandler 85225. You can pre-order by calling 480-264-2532. Pick up hours are Tuesday-Friday 8:00 a.m.-6:00 p.m. and Saturday 8:00 a.m.-3:00p.m.

 

 

Limited seating for the return of Taste of Quiessence

The award-winning farm to table restaurant Quiessence at The Farm is bringing back its popular Taste of Quiessence dinner experience. As with previous years there is limited seating for the dinners created by chef Dustin Christofolo. The twelve dinners will feature dishes prepared with ingredients from The Soil & Seed Garden at The Farm along with ingredients from local vendors.

12 diners per evening will enjoy the special dinners offered on Tuesdays, Wednesdays and Thursdays June 4th – 27th. The three course dinners will change weekly based on ingredients available in the farm. An amuse bosche may be prepared from chef Christofolo. Possible dishes may be…..

limited seating
Cucumber soup. All photos courtesy of Quiessence at The Farm

Chilled Armenian Cucumber Soup with Soil & Seed Garden Tomatoes, Cucumber Ribbons, Grilled Melon Relish, Crème Fraiche, Frito Misto Pineapple Mint.

Hand crafted Potato Gnocchi with Zucchini, Oven Dried Tomatoes, Parisian Carrots, Leeks, Mint.

As one of the more popular Phoenix restaurants and because of the limited seating guests wanting the Taste of Quiessence dinner must call 602-276-0601 and mention the dinner. The three course dinner is $45 per person plus tax and tip. The in-house sommelier will pair your dinner with wine for an additional $20.

Shortly after the conclusion of the Taste of Quiessence the restaurant will close for 5 weeks in July & August for research and development.

Quiessence at The Farm is at 6106 S. 32nd St. Phoenix 85042.

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.

Chef Sacha Levine brings her cooking and philosophy to Singh Meadows Cafe

You probably tasted dishes Sacha Levine has prepared at restaurants FnB, Rancho Pinot Grille and Ocotillo and never knew it. Sacha is one of the most respected chefs in the Phoenix restaurant community that many have never heard of, until recently.

Levine runs the kitchen at Singh Meadows Cafe in Tempe where her locally sourced dishes available Friday, Saturday & Sunday’s from 8 a.m. – 2 p.m.

“I have been a huge proponent of local, seasonal, and vegetable-driven food for the bulk of my career,” said Levine. “Preservation has always been a staple for me. We keep the larder stocked with pickles, sauces, and ferments that are sold in the market as well as used in the kitchen.”

Dishes from Sacha Levine

Working alongside Levine in the kitchen is Carlos Carbajal and Kevin Dragos helping to prepare breakfast and lunch. The menu offers a variety of delicious meal attractive to vegetarians, vegans and those looking for gluten-free options.

When I was there one Saturday morning recently it was hard for me pass up the Smoked Brisket Breakfast sandwich.

All dishes are under $12 and include Kimchi Fried Rice with pork belly, Indian Breakfast Tacos and Huevos Rancheros. Taste of the Meadows offers ricotta, honeycomb, fresh fruit, dates, pistachios and grilled Noble Bread.

On my next visit I’m going to have to try the Jerk Turkey Tacos.

“Cooking at Singh Meadows is a sort of coming home for me,” added Levine. “Working at the farm as a young cook helped to define me in the kitchen today. I am close to the source of what I get most excited about in the kitchen – beautiful, local produce.”

In addition to the fresh flavor of Levine’s menu, Singh Meadows offers fresh pressed and squeezed juices and a coffee bar. Fresh produce from Singh Farms is available as is locally sourced foods.

Singh Meadows is at 1490 E. Weber Dr. Tempe 85281. http://www.facebook.com/SinghMeadows

 

 

Pita Jungle launches Seasonal Crafts Menu June 19th

People want options for their diet and next weeks launch of their Seasonal Crafts Menu, Pita Jungle gives customers options. With 7 new dishes, 7 protein options and 3 sides guests will have plenty of options to mix and match with.

4 new drinks will also be available on their cocktail menu along with a new Vegan and Gluten-Free menu.

Veggie-Quinoa Stir Fry with Kimchi. All photos courtesy of Pita Jungle.

Seasonal Crafts Menu

Whether your diet allows you to eat all on the menu or you prefer Vegan or Gluten Free dishes all diets are accommodated.

  • Avocado Hummus Tostada: baked corn tortilla, avocado hummus, Tuscan kale and cabbage slaw, avocado, pickled onions, garlic, pico de gallo, jungle damage green sriracha and cumin-yogurt sauce
  • Barley & Beluga Lentil Fetoosh Bowl: toasted barley, beluga lentils, Tuscan kale, roma tomatoes, Persian cucumbers, red bell pepper, radish, red and green onions, garlic, fresh jalapeno, fresh mint, roasted pumpkin seeds, dried cranberries, pomegranate vinaigrette and pita chips
  • Veggie-Quinoa Stir Fry with Kimchi:  red quinoa, broccoli, carrots , mushrooms, baby spinach, red onions,  minced garlic and ginger, cage free egg, jungle damage green sriracha and kimchi
  • Crouching Kale & Hidden Berry Bowl: Tuscan kale, blueberry, pomegranate seeds, carrots, fresh jalapeno, white and red cabbage, red bell peppers, garlic, ginger, fresh mint, toasted almonds and Thai-tahini dressing
  • Avocado & Garbanzo Southwest Bowl: avocado, chickpeas, red quinoa, roma tomatoes, Persian cucumbers, celery, roasted jalapenos, organic blue corn chips, pickled onions, fresh mint and parsley, minced garlic, pumpkin seeds, cumin and herb-honey-apple-cider vinaigrette
  • Brownie Ice Cream Sandwich: gluten-free brownie, vanilla ice cream, strawberry and blueberry
  • Super Perfect Yogurt Delight: barley, pomegranate seeds, pistachio, blueberry, local AZ honey, Greek yogurt, cinnamon and rose-water

    Avocado Hummus Tostada

Sides and Protein Add-Ons

Add a protein or experience one of these new side dishes to satisfy your appetite.

Sides:

  • Lebanese Potato Salad (contains eggs)
  • Gingered Roasted Sweet Potatoes
  • Barley & Beluga Lentils

Protein Add-Ons:

  • Wood-Fired Norwegian Salmon
  • Grilled Marinated All-Natural Chicken Breast
  • Mediterranean Meatballs (grass-fed beef)
  • Taco Style Ground Beef (grass-fed)
  • Organic Baked Marinated Tofu
  • Cage-Free Skillet or Boiled Egg
  • Baked Falafel

To find a Pita Jungle location near go to http://www.pitajungle.com/

Summer menu now available at Nico Heirloom Kitchen

Restaurants around the valley are shifting gears to lighter and seasonal focused menus with the arrival of summer. Gilbert’s Nico Heirloom Kitchen recently shifted into their summer menu with the addition of 6 dishes from owner and chef Gio Osso.

Heirloom Grain Salad

Summer menu

With an emphasis on locally sourced ingredients including fruits and vegetables these are then new menu items.

  • Stone Fruit Panzanella – Peach, apricot, cherry, arugula, chevre, day old bread and vanilla balsamic.
  • Heirloom Grain Salad – Farro, quinoa, blueberry, apply, almonds with white balsamic.
  • Salmon Croquette with capers and Calabrian chile aioli.
  • Diver Scallops with sweet corn nage, crispy prosciutto, balsamic marinated mushrooms.
  • Flat Iron Steak – Cocoa-lavender rub, summer squash hash, charred spring onion and blueberry demi.
  • Fruite de Mare – Chef’s fresh catch, tomato and white wine.

    Stone Fruit Panzanella

Summer Dining Experiences

Nico will host a series of “Summer Dining Experiences” with the first scheduled for this Thursday June 14th. The “Gin & Bear It” dinner will pair a 4- course dinner with gin cocktails. The dinner will start at 6:30 and cost $45 ++ per person.

For more information or to make a reservation visit http://www.nicoaz.com/

Nico Heirloom Kitchen is at 366 N. Gilbert Rd. Gilbert 85234 (480)584-4760.

New menu and location for Farm & Craft

If you’re air conditioning kicked on this week it means were creeping towards warmer temps and eating lighter & colder foods and drinks to keep cool. In the restaurant scene in means chefs are shifting their menus to lighter seasonal ingredients including  locally grown spring and summer fruits & vegetables. Scottsdale’s Farm & Craft recently added 11 new healthy dishes to their menus.

new menu
Salad

New menu and Happy Hour

Crustless Quiche with cage free eggs, cheddar, chicken sausage, braised kale and chili flake served with a petite salad is one of the two new menu items for breakfast along with Steel Cut Oats with slow cooked coconut milk, turmeric vanilla almond milk, blueberry and apple relish with chia seeds.

On the lunch and dinner menus you’ll find Vegan Ceviche prepared with Golden beets, radish, cherry tomato, avocado, lime, tomato chili sauce, cilantro, served with flax tortilla chips.

Flatbread

An Asian inspired Chilled Raw Pad Thai Spiral with zucchini and carrot, bean sprouts, shredded brussels, raw almond, chili almond butter and tamarind honey and  Seared Cauliflower Steak with smoked paprika coconut butter served with harissa aioli and cucumber yogurt are just a few new dishes.

The Happy Hour menu has been updated as well.

Farm & Craft Uptown

Phoenix fans of Farm & Craft will be glad to know by the end of April the new location will be open on 7th St. at The Colony. The new location will seat more people with a larger patio and bar than Scottsdale and will create their own signature cocktails and menu items.

The Scottsdale location is at 4302 N. Scottsdale Rd. and the Uptown location is 5538 N. 7th St. For more info go to www.ilovefarmandcraft.com/

 

 

 

Seasonal Ice Cream Pies at Creamistry

With cool weather and football in full swing we put the bathing suits away and break out the long sleeve shirts and sweaters as we focus our attention to the Fall and holiday season. Foods are seasonal too and for a limited time Creamistry, where ice cream meets science, is introducing Ice Cream Pies with a seasonal twist at their 4 locations in Scottsdale and Phoenix.

The Earl Grey tea Ice Cream Pie is infused with Earl Grey tea, topped with whipped cream and chocolate curls then sprinkled with dark cocoa powder.

The Caramel Apple Pie Ice Cream Pie tastes like its been home-baked and is made fresh when you order it. The flaky pie crust is filled with apple ice cream, cinnamon apple compote then finished sweet caramel and topped with a crispy streusel topping. Hard to go wrong with these delicious ingredients.

To get these Ice Cream Pies in the Phoenix area these are the locations you can find them at.

Phoenix                                                                                                                             4325 E. Indian School Rd.  (Arcadia)                                                                           100 E. Camelback Rd (Uptown Plaza)

Scottsdale                                                                                                                                  7135 E. Camelback Rd. (Scottsdale Waterfront)                                                15345 N. Scottsdale Rd. (Scottsdale Quarter)

For other locations around the country visit their website

Alex Stratta takes over the kitchen at MATCH: Restaurant & Cocktails

It was less than a year ago that I reported that James Beard Award winning chef Alex Stratta took over culinary operations at The Herb Box , well that short-lived stint has come to an end. Chef Stratta has taken his culinary talents to MATCH:Restaurant & Cocktails in The Found:Re Hotel in Phoenix.

New menu debut

The first change will take place in September when chef Stratta will debut a new menu for the wood-fired and local focused restaurant. “We are testing new recipes and seeking the perfect balance of flavor and relatable dishes that suit the tastes of our local residents and out-of-town guests,” said Stratta. “The wood fired oven and grill will continue to take center stage as we evolve our menu.”

He and his team will continue to focus on simple, seasonal and locally sourced ingredients that will be presented in an artful style to coincide with the hotels art inspired decor and design.

The Alex Stratta culinary history

The globe-trotting chef has collected awards for his Las Vegas restaurants Stratta & ALEX and his first stint in Phoenix at Mary Elaine’s at The Phoenician Resort. He’s also worked for famed chefs Alain Ducasse in Monaco at Louis XV in The Hotel de Paris and Daniel Boulud in New York at Le Cirque. He’s also made the finals on Top Chef Masters, Italian Iron Chef and Iron Chef America. In addition to his James Beard “Best Southwest Chef” award he’s been named a Food & Wine Best New Chef, several AAA Five Diamond awards and a two star rating from the Michelin Guide for ALEX.

MATCH is at 1100 N. Central Ave. in downtown Phoenix https://www.matchphx.com/

 

LDV Wine Gallery offers Tuesday night Supper Club

Tuesday is often considered one of the slowest, least productive days of the week, 2 days from the previous weekend and 3 days til the next still climbing the hump to get over the hump that is Wednesday. LDV Wine Gallery is helping to break up the monotony with its monthly Supper Club, the first Tuesday of the month.

Photos courtesy of LDV Wine Gallery

Hosted by LDV owner Peggy Fiadaca and owner & winemaker Kurt Dunham the wine inspired menu will transport you to the vineyards via your palate and imagination.

Unless it falls on a holiday the dinners are scheduled for May 2, June 6, July 11, August 1, September 12, October 3, November 7 and December 5. With previous dinners having sold out and seating for 20 people reservations are required for these 3 course dinners paired with 3 LDV wines.

The casual atmosphere will allow guests to learn the recipes for the dinner, get a chance to socialize with other guests and understand the vineyard to table journey.

Below is a sample menu from a previous dinner and will change on a monthly basis as seasonal ingredients become available.

Starters

Beef Barley Soup with Crusty Noble Bread

2013 Syrah

 

Thai Spicy Noodles with Shrimp

2013 Sky Island Viognier

 

Entrées

Mesquite Grilled Rack of Lamb Provence with Rosemary Potatoes and

Mixed Squash Matchsticks

2012 Petite Sirah

 

Mesquite Grilled Marinated Beef Tri Tip with Southwestern Corn Relish and Roasted Brussel Sprouts with Bacon and Balsamic Vinegar Glaze

2013 Sky Island Petite Sirah

 

Desserts

Flourless Chocolate Torte with Raspberries

2012 “The Signature” Petite Sirah

 

Decadent Espresso Cheesecake

2013 Grenache

 

To make a reservation for the Supper Club you can call 602-320-1485 or 480-664-4822 or email info@LDVWinery.com

LDV Wine Gallery is at 6951 E. 1st St. Scottsdale 85251 http://www.ldvwinegallery.com/