Scottsdale Culinary News – Spring 2009
Delight in the Flavors of the Season With Scottsdale’s Summer Menus
Estate House celebrates the simple summer season with Arizona’s local fruits as Executive Chef Gio Osso grills up Arizona peaches with seared foie gras and strawberry balsamic barbeque pork belly. Accompanying the flavors of the ripe fruits is Brachetto, a sparkling summer wine with hints of strawberry from the Piemonte region in Northwestern Italy. These specialty items are available daily and will run through the summer months.
The Boulders Resort & Golden Door Spa heats up summer grilling with their new Southwestern eats at the Palo Verde Restaurant. Guests will feast on grilled offerings such as salmon with sun dried tomato and ancho chili sauce or tuna steak with lime mango cilantro salsa. And to finish off the regionally inspired feast, diners can order prickly pear and pepita crème brulee or margarita and chili poached pears. The seasonal menu runs thru the end of September.
After a day out on the town, unwind with a hearty meal and cool drink overlooking Camelback Mountain at J&G Steakhouse at The Phoenician. The eatery’s daily Burger & Brew special serves up the American classic with all the fixings and is complemented with the restaurant’s homemade French fries and choice of cold beer. Imbibers can create the perfect pairing with J&G Steakhouse’s selection from breweries across the world including Belgium Ale’s, German Bock’s and Colorado IPA’s.
Hermosa Inn Creates a Dining Adventure With Impromptu Menus
Every Tuesday night, a group of up to 12 guests can enjoy a six-course dinner prepared especially to their taste at LON’s at the Hermosa Inn. Chef Michael Rusconimeets with guests at 6:30 p.m. to discuss their preferences and cravings for that evening and then creates an extensive menu for the group using seasonal ingredients from LON’s on-site organic garden. And to make the experience a true adventure, Chef Michael Rusconi serves the first course by 7 p.m. – within 30 minutes of the group’s arrival! Each of the evening’s six specialties is presented by the Chef in person and is enhanced by a sommelier-selected wine pairing. Cost is $120 per person.
Culinary Festivals Set to Make Their Second Showing This Fall
Taking place Sept. 19-26, Arizona Restaurant Week will offer patrons the chance to experience the state’s finest fare for seven days at a variety of high-quality restaurants. Sam Fox, a Scottsdale-based restaurateur known for his creative establishments in Arizona, Colorado, Texas and Kansas, is the catalyst behind this event where an estimated 100 restaurants, including many of Scottsdale’s finest, will offer a three-course menu for $29 per person or $58 per couple.
A month later, Crave Arizona (formerly Eats3) will invite visitors to “Taste the Desert.” The culinary festival, which focuses on independent restaurants in the Scottsdale area, will be held Oct. 22-24 in downtown and is presented by Savor Scottsdale and Food & Wine magazine. This year’s event will include in-gallery private dinners, the National Mix-It-Up Competition and kick-off party at the SouthBridge district, signature BBQ & Bubbles event, and Arizona Grand Tasting with more than 50 of the state’s top signature restaurants.
Tapino Kitchen Takes Locavore Show on the Road
Chef and Owner of Tapino Kitchen & Wine Bar James Porter hosts a regular Locavore Dinner Series at his restaurant featuring a five-course dinner paired with wines with every bite and sip coming from an Arizona farmer, rancher, gardener, food producer or winemaker. This month, he took the show on the road with his first LocavoreAZ Dinner. Porter is selecting Arizona farms to host diners to wine and hors d’oeuvres as guests meet the farmers and tour the facilities to gain a better understanding of where the food is coming from. The evening continues with an outdoor picnic complete with white linens, china and a four-course dinner by Porter paired with Arizona wines. The inaugural dinner featured native tepary bean hummus with rustic grilled flat bread and Queen Creek Olive Oil; Seacat Gardens green salad with Italian heirloom tomatoes, glazed turnips, Superstition Farm farmer’s cheese, roasted maya’s farm beets and herb garden vinaigrette; and spit-roasted meat shop suckling pig and charbroiled double check ranch beef with Maya’s braised fennel, rosemary carrots, campfire One Mill creek potatoes and creamed spinach. Upcoming dinners are on May 16 at Ash Creek Ranch in Dewey, Ariz.; June 20 at Dos Cabezas Winery in Sonoita, Ariz.; and Sept. 12 at Apple Annie’s Orchard in Wilcox, Ariz. Dinner is $125 per person.
Travelers Cook With Their Favorite Culinary Pros in Scottsdale
Downtown Scottsdale’s Eddie’s House offers monthly, themed Lunch and Learns with Chef Eddie Matney that celebrate Arizona products and produce with a Matney twist. Next month’s Slim Down for Summer class will take place on May 7 and spotlight a heart and hip-healthy menu with Melon-Berry Martini Soup, Grilled Chermoula Sea Bass with Garlic Broccolini, and Schnepf Farm Peach Napoleon. Classes are $40 per session or $100 for a series of three and the price includes the meal.
A favorite of in-the-know locals for more than 20 years, Malee’s on Main teaches guests how to cook Thai food like a seasoned professional. On May 25 the downtown restaurant will teach guests the tricks to creating masterful dishes such Chili Reduction Sauce, Tom Ka Gai, Crispy Basil Chicken and Coco Chili Fish. The casual, wine-filled classes end with a luncheon where attendees can sample the fruits of their labor. Cost is $60 per person.
The Royal Palms Resort and Spa’s Sous Chef Bruce Patterson ignites palettes and minds with his Chef’s Luncheon programs at T. Cook’s. Reservations are required for the six front-row seats as Chef Patterson prepares a four-course lunch, sharing cooking tips and playful banter as he creates the dishes. The menu varies with seasonal availability, and the cost is $50 per person with an additional $20 for wine pairings.
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