Scottsdale Blog - Things to do in Scottsdale, Arizona » Lon’s

Experience Scottsdale Like a Pro

Whitney Willis — Thu, 17 Dec 2009 16:36:31 +0000

If you like to travel and you’re looking for more than the mundane when it comes to your stay, look no further than the Sonoran Desert. Scottsdale resorts are hiring experts for specialized programs that work hard to ensure a unique experience. The coupling of their wisdom and the beauty of the Sonoran Desert are sure to please.

If you’re interested in learning more about the famous rocks at the Boulders Resort & Golden Door Spa, the Walk the Rock adventure is perfect for you. The 60-minute experience takes you on a guided walk with guide Rico Riley through the prehistoric Sonoran Desert and provides fascinating background on the area’s topography, flora, fauna, and the 12-million-year-old boulders that provide the resort’s namesake.

Continue your exploration at the Hotel Valley Ho with an Architectural Walking Tour. This twice-weekly tour is led by Ace Bailey of Ultimate Art & Cultural Tours and explores the classic design elements of the hotel while sharing the history and legends associated with its famous Hollywood guests.

Once a month, the Artist in Residence Dinner Series at Hermosa Inn allows you to mingle with accomplished local artists over an intimate dinner at signature restaurant LON’s. The series celebrates Hermosa Inn’s creative origins as the original home of cowboy and artist Lon Megargee. The one-on-one experience is followed by a tantalizing three-course meal of artful American cuisine.

Turn your attention to the desert sky and experience a spectacular stargazing program led by Astronomer Richard Allen. Locate Jupiter, Saturn, the Orion Nebula, Mars and other stellar sights by using state-of-the-art telescopes and star charts as you listen to Allen’s awe-inspiring stories about the night sky. Experience these at the Four Seasons Resort Scottsdale at Troon North, The Boulders Resort and Camelback Inn, A JW Marriott Resort and Spa.

Scottsdale Culinary News – Spring 2009

Josh Kenzer — Mon, 20 Apr 2009 23:53:16 +0000

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.

Festive Season Menus, Cocktails Provide Holiday Cheer

Josh Kenzer — Tue, 21 Oct 2008 18:43:57 +0000

Seasonal food and drinks full of cheer are synonymous with the holiday season as everyone rushes between holiday parties and tries their hardest to not indulge in the office treats. Well save those extra calories for a holiday getaway to Scottsdale where you can relax and de-stress during the busy holidays and celebrate with a variety of tantalizing dishes and cocktails.

Lon’s at The Hermosa is offering the perfect alternative to a home-cooked meal during the holidays. Leave the work to the resort’s culinary team and bring your family to enjoy a scrumptious Christmas Eve and Christmas Day dinner featuring lobster bisque, roasted turkey, pecan wood-grilled lamb loin and caramel pecan pie. Ring in the New Year with selections of warm goat cheese and organic spinach salad, open shrimp ravioli, pan roasted pork and tequila lime tart dessert. And don’t forget to save room for a festive cocktail like the home-made Egg Nog Martini, Espresso Pumpkin Pie Martini and Spiced Apple Carmeltini. For more information, visit www.lons.com.

Hanukkah may only be eight nights, but Chef Eddie Matney of Eddie’s House in downtown Scottsdale celebrates Jewish cuisine all season by mixing modern flavors with traditional treats. Through the holidays, Matney will offer daily specials such as barbeque cantaloupe brisket, potato pancakes with poblano applesauce, or coconut-pistachio macaroons. Matney’s Jewish specials delight with modern, Mediterranean flavors woven into traditional dishes. Think matzah ball soup with cinnamon broth. It’s comfort food with a kick. For more information, visit www.eddieshouseaz.com.

And the perfect way to end any meal is of course with a fabulous dessert so Executive Chef Justin Beckett at CANAL at SouthBridge is offering a variety of tantalizing seasonal desserts to do just that. Indulge in the Linzer Lingonberry Tart with banana curd or savor the Chocolate Pumpkin Charlotte with Pepitas brittle. And you’re sure to love the Southern Pecan Cashew Pie with Cider semi freddo, Black Currant Croissant Pudding with Treakle toffee anglaise, and Egg Nog Cheesecake with Gingersnap crumb crust and cranberry coulis. For more information, visit www.canalaz.com

Check out top Valley Chefs AND support the arts

Kelly Tope — Mon, 15 Sep 2008 14:03:52 +0000

Scottsdale Center for the Performing Arts will present Dine Out with the Chefs: A Celebration of the Culinary Arts on October 5, 2008, from 4 p.m. – 6:30 p.m. Created by author Pamela Swartz, the mouth-watering event celebrates the Valley’s exciting dining scene and is a must for anyone who loves food. Now in its third year, it has become one of the most prestigious epicurean events in Arizona, attracting the top chefs in the Valley.
Dine Out guests will have the opportunity to meet the chefs from 19 of the Valley’s finest restaurants and to sample their culinary creations, from delicious soups, salads and appetizers to some of their signature dishes and most decadent desserts

Dine Out with the Chefs will feature author Pamela Swartz signing her brand new edition of Dine Out Phoenix: Where to Eat from Chic to Unique as well as a wine tasting, premium vodka and tequila tasting, premium beer tasting courtesy of Hensley, live music by Rakata and a cash bar.

The participating chefs and restaurants include:

Executive Chef Jon-Paul Hutchins, L’Academie and L’Ecole (at Scottsdale Culinary Institute)
Executive Chef Eric Howson & Chef Salvador Prado, Alto ristorante e bar (at Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch)
Chef/Owner Carolyn Ellis, Arcadia Farms
Executive Chef Justin Beckett, Canal
Pastry Chef Tracy Dempsey, Confection
Chef Payton Curry, Digestif
Executive Chef Gio Osso, Estate House
Executive Chef Matt Taylor, Foodbar
Executive Chef Michael Rusconi, Lon’s (at the Hermosa Inn)
Executive Chef Bernie Kantak, Mexican Standoff
Chef/Owner Erasmo “Razz” Kamnitzer, Razz’s Restaurant
Executive Chef Nobuo Fukuda, Shell Shock
Head Baker Jeffrey Yankellow, Simply Bread
Chef Juan Solorio, SWB, a southwest bistro (at Hyatt Regency Scottsdale Resort and Spa at Gainey Ranch)
Executive Chef Lee Hillson, T. Cook’s (at the Royal Palms Resort & Spa)
Executive Chef Mel Mecinas, Talavera (at the Four Seasons Resort Scottsdale at Troon North)
Chef de Cuisine Robert Sanchez, Windows on the Green (at The Phoenician)
Executive Chef Matt Carter, Zinc Bistro

A Sensory Journey

JoAnne Zeterberg — Sun, 01 Apr 2007 22:00:36 +0000

Let’s shake things up. This month I have a question for you: Have you ever “heard” the Sonoran Desert? Or maybe “smelled” or “tasted” it? If you’re like the rest of us, you probably rely most on your sense of sight when you’re hiking – enjoying the scenic vistas, watching for desert animals and admiring the colorful cactus blooms. But to really experience the desert, you need to involve all your senses. So, this month, I invite you along on a sensory journey through the magnificent Sonoran Desert.

Hearing: The Sonoran Desert is home to thousands of species of mammals, birds, amphibians and insects, each of which has its own sonic niche in nature’s symphony. Pull up a patch of desert, put your patience in gear and sit for a spell. Once you’re quiet, the music will begin. Listen for the energetic chuk! chuk! chuk! of cactus wrens, the rhythmicrat-a-tat-tat of Gila Woodpeckers and the soft rustle of rabbits and lizards as they scurry through the underbrush. If you’re out on the trail at dusk, you might even hear the most celebrated song of the West – the howling of coyotes as they embark on their evening excursions.

Touch: This one is a little trickier because there are a lot of things in the desert that you shouldn’t touch, starting with any type of cactus (watch those needles!) and including animals and insects. But there’s still plenty to explore. Compare the jagged edges of rocks along a desert trail to the smoothness of those you’ll find on the banks of the Salt and Verde rivers. Notice how the earth changes from dry and hard-packed on the trail to loose and sandy in desert washes. Gently explore the textures of leaves and branches and see how they vary from plant to plant. Just remember these simple safety guidelines – don’t pick up anything you can’t identify and never put your hands anywhere that you can’t see (snakes and other desert critters often take refuge under rocks, in holes, etc.).

Smell: One of nature’s most intoxicating perfumes can be found in the Sonoran Desert after a rain. This delightfully fresh fragrance is emitted by creosote bushes when their leaves get wet. If the timing isn’t right to catch rain in the desert, you can still enjoy this signature scent. Just locate a creosote bush (see the photo above) and pour a little fresh water over the leaves. Then, lean in and take a nice deep sniff!

Taste: The desert is a veritable supermarket of foods. For example, cactus fruits, such as those from saguaros and prickly pears, are edible and also can be used to make jelly and candy. The pads of the prickly pear (also called nopales) can often be found in Southwestern salads and other dishes.

Now, before you get all excited and start chewing on the nearest cactus, I need to tell you that it is illegal to harvest desert plants in designated preserves (not to mention dangerous, as many desert plants are toxic and most are well fortified with protective spines and stickers). If you’d like to try some of our desert delicacies, visit the award-winning Lon’s restaurant at the Hermosa Inn and try the Pecan Roasted Pork Chop with Prickly Pear Braised Red Cabbage or the Grilled Vegetable and Mushroom Tamales, which incorporate tepary beans. At Ahnala restaurant at the Radisson Fort McDowell Resort & Casino, you’ll find Squash Blossom Beignets, as well as a variety of mesquite-grilled dishes.

So, next time you’re out in the desert, take a good long look around and admire the view. Then, close your eyes for a few minutes and let your other senses join in the fun!