Scottsdale Blog - Things to do in Scottsdale, Arizona » Talavera

New Menus Add Spice to Sizzling Dining Scene

Josh Kenzer — Wed, 22 Jul 2009 21:15:42 +0000

The pop-culture fueled Geisha A Go Go in downtown Scottsdale added an eight-seat sushi bar, dishing out specialty Americanized “rock and roll” style sushi creations. There’s the Gaijin, a sinfully good combination of spicy tuna and crab mix, avocado, and cream cheese, wrapped in seaweed, rice and a spring-roll, which is then – wait for it – deep fried. The Pokemon melds Fritos, breaded salmon, spicy crab mix and avocado.

Talavera at the Four Seasons Resort Scottsdale at Troon North recently debuted a new menu focusing on fresh, seasonal dishes including starters like the Caramelized Onion Tart with prosciutto and melon and Goat Cheese Salad with baby beats, Asian pear and arugula. For those who can’t decide on just one item, Talavera now offers the Chef’s Two-Course Tasting menu where guests pay $34 (or $45 with wine pairings) to sample a selection of chef-recommended dishes like the Chicken Fried Quail with heirloom tomatoes and haricot vart. The menu rotates every week.

Michael Mina’s BOURBON STEAK at the Fairmont Scottsdale created a new Bar Burgers menu offered exclusively at the restaurant’s bar and lounge. The interactive menu is easy on the wallet and allows you to create burgers just the way they like them by choosing the burger type, up to six toppings, and accompaniments like the famous duck-fat fries and onion rings. The five signature burgers range from $14 to $18 and are the all-beef, heritage turkey, falafel, lamburger, and salmon steak burger. And what is a burger without a frosty shake to comfort the soul? Try a signature adult milkshake like Bourbon Praline, the Grasshopper and Rum Raisin.

New Menus, Culinary Programs Add Spice to Scottsdale’s Dining Scene

Josh Kenzer — Thu, 02 Jul 2009 19:41:11 +0000

Sushi Roku at the W Scottsdale Hotel & Residences is offering a new program, Wine o’ Sake. Every Sunday thru Thursday, guests pay $12 for their choice of a flight of wine or sake and a special dish including some of the restaurant’s most infamous like the Hanabi Tuna, Miso Popcorn Shrimp or Filet Wrapped Asparagus. Sushi Roku also is adding a dose of goodwill to the food experience with the Dining Out with Benefits program. Running now thru the end of August, the restaurant will take 20 percent off your total bill and donate the proceeds to a select charity each month.

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