Famed chef Jean-Georges Vongerichten recently rolled through Scottsdale to take part in the James Beard Foundation’s Celebrity Chef Tour. Beforehand, we sat down with this French-born culinary superstar inside his J&G Steakhouse atop The Phoenician resort to talk about James Beard, his favorite foods and the restaurant with the finest Valley views. (Hint: It has Jean-Georges initials in it.)

Aside from the James Beard event, what brings you to Scottsdale?

To check in [at J&G Steakhouse], make sure everything is up to par, as well as make a few changes to the menu. Now that we have been open for a year, it’s a good time to evaluate the menu. Everyone has their favorite items at certain restaurants; they will go to this restaurant for this and that restaurant for that, we all do it. So you have to be very careful about taking someone’s favorite off the menu.

So what’s your favorite menu item?

Personally, I really enjoy the tuna tartare. And of course the meats are all top quality. But I think it’s the condiments and sides that set us apart. We put a lot of thought into them.

How long have you been involved with the James Beard Foundation?

For a long time now. I was first invited to cook at the James Beard House in 1986 or 87. That was before I had opened my own restaurant, and was still cooking at the (now defunct) Lafayette Restaurant at the Hotel Drake.

What was that first experience like? I hear the James Beard House kitchen is very small.

Well, it’s a brownstone in the middle of Manhattan, and it hasn’t changed much at all since James Beard lived there. It’s like cooking in a museum and yes there’s not a lot of room, so it can be very challenging. But it’s a fantastic way to get your name out there, especially for chefs from outside of New York.

Growing up in western France, when did you become aware of James Beard and his influence on American cuisine?

I first learned about James Beard in Boston, which was my first stop in the U.S. But it wasn’t until I moved to New York that I really learned about his influence here. Today, the Foundation has really become a big deal in the food industry. The awards are like the Oscars for us.

So what’s next your next project?

As part of my relationship with Starwood Hotels & Resorts, I will be opening Kauai Grill at a new resort in Hawaii. We’ll serve lots of local fish and vegetables. We call it vacation food. And then I’ll open a second J&G, called J&G Grill, inside a new ski resort in Deer Valley.

Speaking of J&G, what inspired you to take over the former Mary Elaine’s space at The Phoenician?

It’s really a beautiful space. Mary Elaine’s was great for its time, but it was time for a change. I’m very pleased with the way it turned out. But it’s really about the view. It’s the best view in town, no?

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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            A new venture by local culinary master Aaron May, chef and owner of Sol y Sombra, is a contemporary Italian osteria that will offer all-day dining seven days a week. Autostrada, set to open in November 2008, will serve updated simple Italian fare in a family friendly, sleek and casual setting. The restaurant will feature a full bar with refreshing Italian cocktails in addition to a chosen wine list of Italian varietals. Guests will enjoy antipasti, panini, primi secondi and contorni including fried baby artichokes with mint pesto and lemon, broccoli rabe with toasted garlic and pine nuts, and more. For more information, visit www.eatatautostrada.com. 

            The Mission will focus on Latin flavor and is the vision of partners Terry Ellisor and Chef Matt Carter of Zinc Bistro in Scottsdale along with Brian Raab of the Merc Bar in Phoenix. Dishes will include guacamole prepared tableside and Carter’s longtime “secret passion” recipe – slow roasted pork. The interior look of the restaurant, created by local designer Charlie Morrow, will include palm wood floors, a marble bar, faux rainwater walls, ornate chandeliers and a wall of salt blocks. 

            A new high-end, high-energy restaurant, J&G Steakhouse will open at The Phoenician in December 2008 and feature premium cuts of meat and fish. The restaurant is a member of Jean-Georges’ Culinary Concepts team and is the first of his restaurants in Arizona. It will incorporate an individually designed dinner menu with a distinctive selection of appetizers and side dishes as well as sauces and condiments from around the world. Design elements will incorporate stunning city views into its elegant, soft modern look and utilize wood and stone material throughout the space. Jean-Georges Vongericthen, a world-renowned chef and businessman, has established nearly 20 restaurants in United States and around the world. For more information, visit www.jgsteakhousescottsdale.com.

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