A Chefs' Roundtable with Mel Mecinas, Beau MacMillan, and Charleen Badman

August 30, 2016 / Christina Barrueta

I love working with the Scottsdale Convention & Visitors Bureau and my latest assignment was the most fun yet - interviewing three of Scottsdale's most talented and acclaimed chefs.

Chef MacMillan, Chef Badman, and Chef Mel Mecinas

On Thursday, August 25th, I sat down on a sunny afternoon at The Bodega in Old Town to talk about our thriving Scottsdale culinary scene with Executive Chef Beau Macmillan of Sanctuary Camelback Resort, co-owner and Chef Charleen Badman of FnB, and Executive Chef Mel Mecinas of the Four Seasons Scottsdale Resort. You can find this four-page feature in the 2017 Visitors Guide.

Needless to say, FnB spoiled us with wonderful dishes showcasing Arizona's bounty and Chef Charleen's delicious craft, all accompanied by co-owner and wine expert Pavle Milic's Los Milics Ita's Rosé wine.

Crispy chicken wings with honey-aji amarillo sauce, Crow's Dairy quark with scallions, and slaw

Heirloom greens salad with figs, grapes, peaches, ricotta and balsamic-pomegranate vinaigrette

Hayden Flour Mills grain salad with tepary beans, radishes, basil, and goat cheese.

2015 Los Milics Ita's Rosé

The Bodega and Red Goat Wine was the perfect spot for our lively discussion as we were surrounded by their well-stocked shelves of artisanal ingredients and local products and Pavle's curated wine selection. Thank you to FnB, the chefs, and the Scottsdale CVB for a fantastic afternoon!

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RUBEE TUESDAY, August 16-22: Celler de Can Roca Tour, Salty Sow, Cucina Tagliani, Biscuits Cafe, ZuZu, T. Cook's, Coup des Tartes

August 24, 2016 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

With the Roca brothers of Spain's El Celler de Can Roca - Executive Chef Joan, Pastry Chef Jordi, and Sommelier Josep

Tuesday, August 16 and Wednesday, August 18: Every August, renowned El Celler de Can Roca in Girona, Spain closes for a month to travel the world, and this time the tour stopped in Phoenix. The restaurant boasts three Michelin stars and other accolades such as 'Best Restaurant in the World', and I was thrilled to be included in the invitation-only special events. While I was unable to make the Master Class, I did attend an exclusive wine tasting with Sommelier Josep, and a spectacular nine-course dinner held at the Four Seasons.

Click on each photo below for details of these special evenings.

El Celler de Can Roca wine tasting led by Sommelier Josep Roca

Green Chromaticism at the El Celler de Can Roca dinner (photo by Debby Wolvos)

Wednesday, August 17th. I attended a media dinner for Salty Sow and it was a nice reminder that I need to get back to this casual, comfortable spot (their honey-rosemary glazed fried chicken is a past favorite). We were introduced to some of their most popular dishes such as truffled deviled eggs, crispy chicken thighs with gravy and smashed potatoes, and a comfort dish of braised beef with root vegetables and a fried egg. Check back next week for full details of our feast!

Saturday, August 20th. On their Arizona visits, we introduced my parents to a favorite casual Italian spot in our neighborhood - Cucina Tagliani - and it quickly became a favorite of theirs too. Now that they've moved here, Dad was in the mood for lasagna, so he invited us out for dinner and knew just where he wanted to go. Mom had her first-ever stromboli, and I went with one of my favorites, the spaghetti squash lasagna, subbing out marinara for Cucina Tagliani's spicy pepperoncini sauce.

Sunday, August 20th. After a busy morning getting my parents' AZ house ready for them to move in after new paint and tile, we stopped for breakfast at Biscuits Cafe. The verdict? According to dad: "This place is great!". And mom? "Let's meet here once a month." Dad had pancakes and mom a chicken sandwich, while Ernesto ordered cinnamon roll French toast and I loved my Country Benedict with biscuits, sausage, and gravy.

Monday, August 22nd. It's approaching fall in Arizona and that means Arizona Restaurant Week is just around the corner. This year it takes place September 16-25 and I joined fellow media professionals for a preview "dine-around." We started at ZuZu at Hotel Valley Ho, stopped for main courses at T. Cook's at the Royal Palms, and finished with dessert at Coup des Tartes. I'll be posting a recap next week with more photos, but for now you can check out their delicious menu options here.

ZuZu: Roasted acorn squash soup with housemade marshmallows

ZuZu: Oro King salmon, jasmine rice, bok choy, shiso, tomato-lemongrass broth

T. Cook's: Garlic roasted prawns, cannellini bean puree, picholine olive tapenade

T. Cook's: Branzino with shishito peppers, tomato jam, fingerling potatoes, Kalamata olive aioli

Coup des Tartes: Filet with Roquefort fondue and horseradish mashed potatoes

Coup des Tartes: Banana Brulee with coconut pastry cream, banana, chocolate crust

Check back next week as I visit Market Street Kitchen, Chengdu, FnB for a Chef's Roundtable, Craft 64, Pig & Pickle, brunch at Artizen at The Camby, and Bar Brawl at jade bar at the Sanctuary Resort.

Visit this link to browse past Rubee Tuesdays.

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RUBEE TUESDAY, August 9-15: Four Seasons Scottsdale Hispanic Heritage Weekend and UnderTow

August 17, 2016 / Christina Barrueta

A weekly feature, Rubee Tuesday is a brief recap of my week's adventures in dining and drinking in and around Phoenix.

Saturday, August 13th. The Four Seasons Scottsdale at Troon North celebrated Hispanic Heritage Weekend with a schedule of special events. Saturday afternoon featured Chefs Samantha and Manny demonstrating some of their regional specialities along with Azunia cocktail pairings. Click on photo below for detailed recap.

That evening in Talavera, Executive Chef Mel Mecinas was joined by his brothers Chef Honorio (Gordon Ramsay Pub and Vodoo Steak in Las Vegas) and Pastry Chef Juan (La Patisserie in Los Angeles) for a four-course Oaxacan-inspired dinner. It was the first time the three talented Mecinas brothers joined forces in the Talavera kitchen. What a spectacular meal! Click on photo below for a detailed recap:

Sunday, August 14th. A wonderful weekend ended with a Flavors of Oaxaca brunch celebrating local talent in the media, food, and beverage industries. Click on photo below for more.

Monday, August 15th. The highly anticipated UnderTow opened its doors this weekend and it didn't disappoint. On Monday night I attended a private event as a member of our local Tiki AZ group. Not only were the drinks fantastic, but the decor and its attentiont to detail is amazing. And they're not done yet! Bartender Sean told me that what we see now is only part of what they have planned, including a tiki mug launch and light and sound effects. For more information, check out my friend Josh's comprehensive writeup on ABC15.com

Check back next week as I return to the Four Seasons for special Celler de Can Roca events, a beer dinner at Salty Sow, and an Arizona Restaurant Week Dine-Around preview.

To browse past Rubee Tuesday recaps, click this link.

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RUBEE TUESDAY, August 2-8: Marigold Maison, La Hacienda, El Chorro, Spotted Donkey, Crab & Mermaid, Craft 64

August 09, 2016 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Photo by Food & Lifestyles at Crab & Mermaid

Tuesday, August 2. I have a new favorite Indian restaurant and it's called Marigold Maison. I love this cozy spot showcasing delicious dishes at the hands of Chef Sunil and his regional specialties. Look for a detailed recap and more photos next week to learn more about this Paradise Valley gem and some exciting plans they have in store.

Crispy seared tofu

Gol Guppa (stuffed wheat puffs)

Chicken tikka

Wednesday, August 3rd. Reseaching margaritas for an upcoming writing assignment brings me, of course, to La Hacienda at the Fairmont Scottsdale Princess, which has one of the largest tequila selections in Scottsdale, along with an acclaimed Mexican menu. Click on the picture below for a link to a photo and video recap of our delicious evening.

The El Pina Diablo with serrano pepper and pineapple (photo by Food & Lifestyles)

Thursday, August 4. Time for whisky! We visited El Chorro for an Edrington portfolio seminar led by Brian MacGregor. Our tasting included Highland Park and Macallan, including the elusive Rare Cask. Look for a fall feature on The Macallan and my interview with Master Whisky Maker Bob Dalgarno.

Whisky tasting

El Chorro's famous sticky buns

Roasted pork tenderloin with ‎bourbon‬-chile glaze, sweet potatoes, ‪kale and apple chutney

Friday, August 5th. Breakfast: I picked up a complimentary media box of Chompie's new bagel flavors: Spinach and spinach everything, banana-chocolate chip, whole wheat everything, pretzel, and their breakfast bar - great additions to their 35+ varieties. It's no surprise I think they're the best bagels in Arizona. And they're not just for breakfast - check out my chicken salad bagel sandwich on Instagram.

Lunch: Another stop on my margarita tour was the Spotted Donkey at El Pedregal at the Boulders. Scott made us the signature margarita, the El Pedegral, with the Spotted Donkey's exclusive Herradura double-barrel reposado tequila. Photos by Food & Lifestyles:

Spotted Donkey also boasts barrel-aged cocktails and an all-day menu 11:30 am to 9 pm.

Exclusive to Spotted Donkey

Ocho Sabroso with tequila, aperol, AZ Bitters Lab bitters

Cantina Shooters (stuffed jalapenos with cilantro buttermilk)

Barbacoa chimichanga with green and red chili

Saturday, August 6: More margaritas were in store and no list would be complete without Richie Moe's Riptide at Crab & Mermaid - a refreshing frozen margarita made with pomegranate, blackberry puree, and charred lime, rimmed with black salt. It's a perfect sipper for washing down Chef Carter's fresh seafood. Photos by Food & Lifestyles:

Riptide Margarita and the Lobster Roll

Rhonni Moffitt, Richie Moe, and me

And I was joined by wonderful friends! Jenelle Bonifield of Food & Lifestyles was shooting the photos, and, happily, I ran into one of my best friends, Rhonni Moffitt, former editor and owner of AZ Wine Lifestyle magazine, who just happened to be having lunch at the bar.

The rest of the afternoon was spent at three of Scottsdale's wine tasting rooms for an upcoming Scottsdale Visitor Guide article.

At Salvatore Vineyards With Rhonni Moffitt

LDV Wine Gallery

Aridus Wine Company Tasting Room

Dinner: Our friend Matt Butson (bartender at the Last Drop) met us to end a great day at one of my favorite Old Town spots, Craft 64, for excellent pizza and R&D for a new Campari cocktail called the Right on Ruby! Co-owner James Swann invited me to sample and choose local gins and bitters for my libation namesake, with the winning choices being Commerce gin and AZ Bitters Lab Sunshine Bitters. Be sure to order a Right on Ruby and tell us what you think!

Check back next week as I spend a staycation at the Four Seasons Resort Scottsdale celebrating Spanish Heritage weekend with a special Chef Mecinas Brothers dinner, and take a journey on a clipper ship at the new tiki bar Under Tow.

Visit this link to browse past Rubee Tuesdays.

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tags / La Hacienda, Marigold Maison, El Chorro, Craft 64, Spotted Donkey, Old Town, LDV, Aridus, Salvatore, Paradise Valley, Carefree

La Hacienda at the Fairmont Scottsdale Princess Resort

August 09, 2016 / Christina Barrueta

Margaritas: Prickly Pear, El Pina Diablo, and Cadillac El Dorado

As a food and cocktail writer, my assignments are more fun than most, including a recent visit to La Hacienda at the Fairmont Scottsdale Princess for a fall margarita feature. Follow along on an evening of fun with fantastic service, expert cocktails, and delicious food with videos and photos:

Ray describing our margarita samplers:

Resident "Tequila Goddess" and expert Katie greeted us with The "Snake Bite" tequila sampler with sangrita, and later a mezcal flight.

And ask Ray for his cocktail suggestions too! When he heard I liked mezcal and my husband liked sotol, he delivered us a Mezcal Mule and a Sotol Paloma.

Snakebite Flight: El Diablito mezcal, sotol, El Jimador añejo

Mezcal flght

Sotol Paloma

Mezcal Mule

We started with a perfect tableside guacamole made by Zayra and then a wonderful Mexican feast followed, with La Hacienda kindly plating us samples of some of their signature dishes

Stuffed squash blossom and lobster taco

Beet salad with peaches strawberries, and ceviche with coconut and aji amarillo

Signature trio

Tinga mole enchilada with plantains

Carnitas Hacienda

Filet a la parilla

Spoiled with desserts: Cinnamon churros with dipping sauces in chocolate cups, tres leches coconut cake, and chocolate Godiva cake with rompope (Mexican eggnog liqueur).

The grand finale was La Hacienda's famous flaming coffee drink. Ray chose a Cafe 1921 with 1921 tequila cream and Cafe Acapulco with Frangelico, Bailey's, and Grand Marnier.

Thank to you the fabulous team at La Hacienda! Mom and dad move to Arizona tomorrow, and I know where we will be taking them to celebrate.

La Hacienda is located in the beautiful Fairmont Scottsdale Princess at 7575 E Princess Dr, Scottsdale, AZ 85255.

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Chiwas Chino Dinner at Bitter and Twisted Cocktail Lounge

August 03, 2016 / Christina Barrueta

On July 31st, Bitter and Twisted hosted a pop-up dinner featuring an ambitious East meets Mexican menu and the minute I saw the menu Chef Bob Tam was working on, I booked my reservation. A collaboration with Armando Hernandez and his wife Nadia Holguin of Valley favorite Tacos Chiwas, Bitter and Twisted presented a fantastic dinner creatively melding Chef Bob Tam's Asian roots with Tacos Chiwas' Mexican specialties.

Bitter and Twisted was closed for this private event and everyone was as excited as I was. It was no surprise that this event sold out early.

Of course, since Bitter and Twisted has also garnered numerous awards for their cocktails, the specials for the evening didn't disappoint. Our table favorite seemed to be the creamy Passion Fruit Bartida, and I also especially loved the smoky Oaxacan the Line.

Oaxacan the Line (mezcal, sugar, bitters)

Passion Fruit Bartida (tequila, passionfruit, condensed milk)

Used to Love Her But I Had Tequila (tequila, lime, passionfruit, Campari, bitters)

Frozen Strawberry Margarita

What a wonderful one-of-kind array of creatively fused dishes! Tacos Chiwas showcased their specialities and family recipes such as sopa de chacales and pipian rojo, and Chef Bob incorporated his signature creative, labor-intensive components such as chicharrones de tripa and tripe fond for the menudo dumplings. And did I mention this fabulous feast of 13 courses only $58.88 a person?

Greeted with snacks: Shrimp crackers with green chile guacamole and Valentina hot sauce — Greeted with snacks: Shrimp crackers with green chile guacamole and Valentina hot sauce

Sopa de Chacales

Tempura fish taco with wasabi slaw and tobiko

Jasmine rice with pipian rojo with pumpkin seeds and carne seca

Xinjiang lamb gordita with pineapple crema

Smoked chicken tinga bao

Menudo jiaozi with salsa roja

Carnitas potsticker with avocado salsa

Sichuan tongue wontons with Flamin' Hot Cheetos

Betelnut pork belly eggrolls with rajas and asadero

Fried rice casserole with carne asada

Milk tea flan with graham cracker cookie

Passion fruit paleta with Taijin

Bitter and Twisted is located at 1 W Jefferson St, Phoenix, AZ 85003 and is closed on Sunday and Monday.

Tacos Chiwas is located at 1923 E McDowell Rd, Phoenix, AZ 85006 and closed on Mondays.

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RUBEE TUESDAY, July 26-August 1: Citizen Public House, Wasted Grain, Deseo at the Westin Kierland, Craft 64, The Mission, Eddie's House, and Bitter and Twisted

August 02, 2016 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

The Original Chopped Salad at Citizen Public House

Wednesday, July 27. As part of an assignment for an upcoming Scottsdale Visitors Bureau article, I visited Citizen Public House, sampling craft cocktails and some of their signature dishes. Look for that in the printed issue of the fall Vistor Guide. Special thanks to General Manager Steve Faulkner who chose some delicious dishes including grilled octopus with spicy watermelon gazpacho, fennel, and chorizo; hummus and tzatziki plate with house pickles; scallops with roasted corn grits, wilted snow pea greens and cola gastrique; and of course the Original Chopped Salad. Craft cocktails were a Stiggins Fancy Colada (Plantation pineapple rum, Hamilton rum, pineapple syrup, lemon, lime, cream), a Manhattan (Elijah Craig small batch bourbon, sweet vermouth, maple syrup, tobacco bitters), and the Clover Club (Nolet's gin, raspberry simple syrup, lemon, aquafaba, pickled raspberries).

Our next stop in Old Town was to help judge a bartending competition at Wasted Grain between two of my favorite people, acclaimed cocktail master Richie Moe and his talented girlfriend Tara Thorpe. Congratulations to Richie for his winning Smoked Maple Manhattan, which is now on the cocktail menu at Wasted Grain. For a detailed recap, follow this link.

Our final stop heading home was Orange Sky for prickly pear martini research (the best kind!) for an assignment. A bonus was enjoying the beautiful sunset view with live music by Stan Sykes.

Thursday, July 28. Twelve of us were invited for a media dinner to meet E xecutive Chef Derek Biazo of Deseo at the Westin Kierland for an introduction to his new menu items. What a fantastic dinner! Look for a recap and more pictures by Jenelle Bonifield of Food & Lifestyles in an upcoming feature.

Ceviche trio with nitro popcorn at Deseo

Friday, July 29. We spent the afternoon in downtown Scottsdale, hitting some places on assignment and some old favorites. Look for details and more photos in a future post on the places we visited:

I've been wanting to get back to Craft 64, and this visit just solidified what a gem this place is. Their focus is on artisan pizzas, salads, and sandwiches (including a fabulous BLT with mozzarella on house-baked foccacia), sourcing local, and an expansive beverage menu with cocktails, 36 AZ brews, and a 100+ wine list.

Next we visited Old Town's newest AZ wine tasting room, Carlson Creek Vineyard, and had a chance to chat with owner Robert Carlson - always a pleasure! Learn more about their recent grand opening here.

Our friend George Altatriste is the talented chef at The Mission and he's always enticing me with photos and descriptions of his nightly specials, like this amazing filet with chimichurri mashed potatoes, roasted romesco cauliflower, trumpet mushrooms, and a mezcal-manzano pepper glaze.

I'm a native New Englander so when I received the Eddie's House email newsletter mentioning a fried Ipswich clam special for the weekend, that was a must. I've been a longtime fan (see my Happy Hour 2012 article in AZ Wine Lifestyle here), and it was great to be back. We not only ordered the fried clam roll, but the clam chowder was so good, we had two! We also had a chance to talk to Chef Eddie and explore more of the dinner menu, including the best Yankee pot roast in town. Look for a detailed recap on Eddie's House, and the other downtown spots we visited, next week.

Sunday, July 31. Bitter and Twisted hosted a "Chiwas Chino" collaboration dinner with Tacos Chiwas. Click on the photo below for a full recap.

Monday, August 8. I wound up a great week recording Into the Soup at my house with host Heidi Lee and some of my favorite people in the industry such as Phoenix Bites, Joanie Simon, Food & Lifestyles and Debby Wolvos Photography. Food and cocktails were involved, of course. I made Fog Cutters and served Hawaiian Plate Lunch with teriyaki chicken, mac, and rice and Phoenix Bites' husband's delicious kalua pork. Jenelle contributed Arizona wine and Joanie brought a wonderful cheese plate and a decadent chocolate-chile dessert. Thanks ladies, and thank you Heidi Lee for having me on the show! Listen in at noon on Saturday on KWSS 93.9.

Check back next week with my plans for Marigold Maison, La Hacienda, El Chorro, The Spotted Donkey, Crab & Mermaid and three more Scottsdale wine tasting rooms - LDV Wine Gallery, Aridus, and Salvatore.

To browse past Rubee Tuesdays, click this link.

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Market Street Kitchen

August 02, 2016 / Christina Barrueta

I've been a fan of Market Street Kitchen (I chose to spotlight it in a 2014 issue of AZ Wine Lifestyle), but a revisit to this North Scottsdale gem has been long overdue. Well, now I have an even bigger excuse to get here more regularly. A neighborhood favorite, it's also destination-worthy, with a new combination of Garrit Gutherie mixing up superlative craft cocktails and Chef Michael Hunn working his magic in the kitchen.

We started with an exploration of MSK's "Happiest Hour" specials, offered daily from 3 to 7 pm.

The classic Deviled Eggs were elevated with a creamy filling enlived with the tangy heat of Tabasco aioli and served on grilled green onions. "One of our top sellers," Chef Hunn told us, and it's easy to see why.

Another signature dish and Happy Hour favorite is the Green Chili Pork Stew. Order this and you'll be served a cast-iron crock filled with tender chunks of braised pork shoulder nestled in a flavorful sauce of green chiles, garlic and onions, topped with a blanket of melted Monterey Jack cheese and a roasted serrano pepper, and flanked by warm flour tortillas.

Happy Hour specials also include $14 combos of a sandwich, a side, and a glass of wine or a beer, like the Wood-Fired Roast Beef Dip stacked high with prime rib cooked on Market Street Kitchen's wood-fired rotisserie, sliced to order, and layered with horseradish cream, white cheddar cheese, pickled onions and arugula.

With the craft libations Garrit is stirring and shaking, you'd be remiss not to pair your food with one of these wonderful cocktails, such as the refreshing, expertly-balanced Spaghetti Western with Altos Reposado tequila, mezcal, Aperol, orgeat, and lime garnished with fresh mint. The Falernum, Damn Near Killed 'Em combines Falernum, Hamilton 151 rum, Pamplemousse grapefruit liqueur, lime and bitters and was decorated with dried citrus wheels and an amarena cherry. One of Chef's favorite cocktails, it's now one of mine too and a perfect example of Garrit's cocktail craft with his use of Falernum, a spiced rum syrup, citrus accents, and the amber richness of Hamilton's Demerara Overproof.

And if you're looking for the The Best Daiquiri You’ve Ever Had, look no further than MSK. What made me agree with this ambitious moniker was Garrit's use of Stiggins' Fancy Plantation Pineapple rum (a personal favorite) and wood-roasted pineapple syrup with Maraschino liqueur and lime juice.

A special showcase to experience Garrit's skill is MSK's Secret Book Club Cocktail Menu. Those in the know will find creative cocktails inspired by a rotating selection of classic novels. Previous books included Catcher in the Rye, featuring rye-based cocktails. Currently, ask for a copy of Treasure Island from the bookshelf behind the bar and open it to find the secret tiki menu.

Our group of four headed to the tropics with The Hispaniola, an addictive and complex tiki drink mixing Azuñia reposado tequila with demerara rum, Ancho Reyes ancho chile liqueur, and apple brandy, sweetened with orgeat almond and maple syrups, and brightened wtih pineapple, lime, and passionfruit. Just as delightful and easy-sipping was the Dead Man's Chest shaking up Evan Williams single barrel bourbon, falernum, Montenegro amaro, lemon, pineapple and Angostura bitters - a bourbon-based tiki celebrating all the hallmarks of this tropical elixir.

Garrit has perfected a Mai Tai Fizz with his Pieces of Eight made with Demerara rum, Gosling's Black Seal rum, lime, lemon, chai syrup, and blackstrap bitters, and it's now at the top of my list of best tiki drinks in Arizona. If you have a chance to try this brilliantly transformed classic, you won't be disappointed.

Chef Michael Hunn, born in Hawaii, makes sure that guests can dine on perfect tiki food pairings.

Although the Slider of the Day can range from crispy battered cod to a recent Caprese with shaved prosciutto, on our visit Chef Hunn displayed his Hawaiian roots. I can't think of a better partner with tiki cocktails than his fabulous char siu pork tenderloin enhanced with rotisserie-roasted pineapple and crunchy slaw.

He also brought a taste of the islands to our table with teriyaki-glazed Piggy Wings and the Market Crudo daily special of Salmon Lomi Lomi and Tuna Poke.

The Piggy Wings are fast becoming another signature dish - slow-cooked, fall-off-the-bone pork shank gilded with a sweet-salty teriyaki glaze. For a take on the traditional Hawaiian dish lomi-lomi, Chef Hunn started with sockeye salmon which he cured into velvety slices and topped with a salad of heirloom cherry tomatoes, watermelon radish, and cucumber. His poke was likewise another home run- perfect bites of fresh big eye tuna tossed with diced mango, leeks, serranos for a gentle chile kick and a shiso leaf wrap. "The cocktails are phenomenal, so we have to make sure the food is right there too," said Chef Hunn. Mission accomplished.

Chef Hunn also emphasized his deft skill with seafood in the Market Fish daily special. On our visit, we were treated to a gorgeous crispy-skinned filet of opakapaka (Hawaiian pink snapper) napped in a fragrant ginger and vanilla bean beurre blanc and accompanied by a sweet potato, sugar snap pea, and Portuguese chouriço hash.

For turf to go with surf, this visit also coincided with Whole Beast Wednesdays. Happily for us, that meant a suckling pig special from their wood-fired rotisserie, a mound of tender, juicy pork crowned with crunchy cracklings and paired with roasted patty-pan squash and green chile mac.

For dessert, we indulged in Patti's Rum Cake with crème anglaise and cajeta, and a creamy Cheesecake of the Day with raspberries and bittersweet chocolate.

And we couldn't leave without a cocktail finale, and another winner: The Black Spot melding 151 Hamilton Demerara rum, BroVo Boomerang herbal-cherry liqueur, chai syrup, and lemon finished with Bittercube Jamaican bitters.

"We're growing," said Chef Hunn, "and we're only going to get better and better." I can't wait.

Join Market Street Kitchen on Thursday, August 4th, as they kick-off Tiki Thursdays with special guest bartender Travis Nass (click here for more information and what your Hawaiian garb will get you). "You can't be in a bad mood when you're drinking a tiki drink, " Garrit tells us. "Regardless of whatever else is going on, you drink a tiki drink, your day is that much better." Wise words.

Market Street Kitchen is located at Market Street at DC Ranch, 20825 N Pima Rd, Scottsdale, AZ 85255, and is open 7 days a week. Phone: (480) 278-7044

Bar Manager Garrit Gutherie, Chef Michael Hunn, and Manager Matt Keeler.

I received a complimentary media invitation.

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tags / Market Street Kitchen, tiki, cocktails

RUBEE TUESDAY, JULY 19-25: Market Street Kitchen, Barrio Cafe Gran Reserva, Crudo and Dillon's KC BBQ

July 26, 2016 / Christina Barrueta

A recently-launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Market Street Kitchen: Piggy Wings, lomi lomi, and big eye poke

Wednesday, July 20th. I've been a long-time fan of Market Street Kitchen (I chose to spotlight it in a 2014 issue of AZ Wine Lifestyle), but it had been a while since I've visited this North Scottsdale gem. Well, now I have an even bigger excuse to get here more regularly: Garrit's fantastic cocktails and Secret Treasure Island Tiki Menu, and Chef Hunn's dishes, especially those drawing on his Hawaiian roots such as teriyaki "piggy wings", sockeye salmon lomi lomi, and big eye tuna poke with mango and shiso leaves. Follow this link for a detailed recap.

Thursday, July 21st. It was with great anticipation that Phoenix fans awaited James Beard Award-nominated chef Silvana Salicido Esparza's new restaurant - Barrio Gran Cafe Reserva. I had made reservations the first day they were accepted, but then had to cancel, so I was really looking forward to a wonderful dinner catching up with our friend Kathy. I loved everything about it, including its intimate size (I think it seats about 25 people) and the beautiful art.

Thanks to Miranda, we had great service and suggestions, and I love the 100% Mexican wine list and cocktails using bacanora and sotol.

Fenix

Cocktail list

Lowrider and Sonora

The wonderful food really speaks to Chef's philosophy and the tasting menu is different than anything she has done at her previous restaurants. It captures the true spirit of Mexico in a sophisticated yet unassuming way. You can see a lot of heart and dreams went into this little jewel.

Kathy and I chose the tasting menu, while my husband opted for a la carte items of tableside guacamole and mole du jour.

Miranda made our gucamole

Pollo con mole

Tasting menu: Pepino (cucumber with lime and chile de arbol)

2: Queso menonita with fried Hoja santa and salsa de aceite de cacahuate

3: Scallop aguachile, avocado, orange, jicama, salsa verde cruda

4: Pork belly chicharron taco with tomatillo milpero, melted quesao asadero, chile de arbol salsa

5: halibut with xocontole and white wine-guayaba reduction

Pineapple-mezcal intermezzo

7: Lamb with huitlacoche and truffle

Oaxacan chocolate mousse with Ancho Reyes, mezcal berres, crema chantilly

Saturday, July 25. After celebrating the 6th anniversary of Phoenix Bites (congratulations Taryn!) we stopped on the way home at Crudo. I've been a fan since their original location (I wrote this in 2010 after a visit with current food critic Dom of the AZ Republic), and since then it's gone on to win awards and accolades for both food and cocktails. Another amazing dinner with our friends Margo and Norman just made us realize how overdue we were for a visit. They also have one of the best deals in town as dinner can be coursed with your own choices from the menu: 3 for $35, 4 for $45, 5 for $55. The four of us feasted on three courses each and some of our dishes at another perfect night at Crudo included:

Yellowtail crudo with bottarga

Octopus with pickled garlic

Semolina gnocchi with lamb neck

Brisket with fingerlings and radicchio

Sunday, July 24. Doing errrands in our NW Valley neighborhood, we stopped at a favorite BBQ spot for a quick supper at Dillon's KC BBQ: Award-winning onion rings, smoked chicken taquitos, and the brisket platter with a side of BBQ beans and coleslaw

Check back next week as my plans include visits to Citizen Public House, a bar competition at Wasted Grain, Deseo at the Westin Kierland, Craft 64, The Mission, Eddie's House, and Bitter and Twisted.

To browse past Rubee Tuesday recaps, click this link.

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tags / Market Street Kitchen, tiki, Crudo

SumoMaya

July 25, 2016 / Christina Barrueta

Stepping into Scottsdale's SumoMaya sets the tone for the distinctive menu. Its bold and colorful decor fits its vibrant Mexican-Asian cuisine in a bright and airy space with 30-foot ceilings and an open kitchen, all anchored by a carved tree in the center of the room. Executive Chef Roberto Madrid (formerly of Deseo) is well-known for his creative dishes which draw on his Mexican roots, 30 years of experience from time spent in New York to Morocco, and culinary tours through Latin and South America.

At SumoMaya, Chef Madrid and his talented team skillfully weave the ingredients and nuances of these varied cultures into creative, innovative dishes. Although SumoMaya opened in June of 2014, this was my first visit and, as a huge fan of Chef Madrid, I couldn't wait for the SumoMaya experience.

Early on a Thursday evening, the large space was full with a lively, happy crowd. I asked our friendly waiter Zack if it was always this busy. "No," he laughed, "this is actually a little slow for us." A good sign for what was to come. The comprehensive menu is divided into Guacamole (five variations), Sopas, Ceviche, Vegetables, Sushi, Tortillas y Mas, From the Wok, and Wood Burning Grill. So many mouth-watering combinations enticed me, how to decide? Fortunately, we wouldn't have to. As I received a media invitation, gregarious and welcoming General Manager Jason would take charge and send out some of the restaurant's most popular dishes and his personal favorites, along with an introduction to their specialty cocktails.

We sipped on a refreshing Patron margarita, elevated with Combier orange liqueur and housemade limonada made with yuzu, as we snacked on a house specialty - creamy guacamole enlivened with dried fruit and crunchy pops of tart pomegranate.

Next was one of my favorite dishes of the night and a prime example of Chef Madrid's brilliant Peruvian touches. Sumo Tiradito. Tiradito is the Peruvian version of sashimi or crudo. At SumoMaya, silky slices of hamachi are draped in a tangy passion fruit sauce and embellished with dulce de leche, lemon sorbet, and warm choclo (Peruvian corn). It's a brilliant combination, with the sweetness of the dulce de leche combining with the piquant sauce and bright sorbet to perfectly accent the pristine seafood.

We were told another crowd-pleaser is the Spicy Peach cocktail made with peach limonada, Combier peach liqueur, and a gentle kick of chile de arbol-infused tequila, garnished with Thai basil. If you love well-balanced sweet + heat in your cocktails, as I do, this one's for you.

Ecuadorian ceviche plated a wood-roasted tomato salsa spiked with chile and citrus crowned with shrimp poached in a seasoned court bouillon for an extra boost of flavor and avocado to add creaminess.

Coconut ahi tuna tartare was as picturesque as it was delicious - a half coconut on a bed of ice filled with cubes of big eye tuna tossed in a creamy Vietnamese coconut dressing with Mexican limes and jalapeno, and decorated with orchids and crispy plantains. (Tip: After your shell is empty, ask the kitchen to chop up the coconut meat for round two).

With such an interesting menu, you'll find lots of signatures at SumoMaya, and the Sumo-Rita, the house margarita, is another. It's easy to see why when you try this frozen blood orange margarita made with tequila, lime, blood orange liqueur and puree, and topped with Grand Marnier foam. And, as Jason advised, it makes a perfect "palate-cleanser" between courses. I like how he thinks!

The Billionaire Roll is a splurge but worth it. Imagine a decadent roll stuffed with sweet snow crab meat, asparagus and a touch of soy aioli. Then drizzle it with truffle butter and finish with thin slices of melt-in-your-mouth A5 Wagyu beef. The finishing touch? It's topped with a tangle of green onion and a shower of gold flakes.

The Skinny Margarita seemed more like a luxurious margarita, combining Azuñia silver tequila, Veev açaí spirit, limonada and plump blueberries.

Our next course brought a best-seller, the Miso Sea Bass, a velvety miso-marinated filet of bass draped in an umami-rich caramel sauce and topped with a thatch of pickled onions and cilantro.

SumoMaya not only knows its way around seafood, but chicken too. Crispy chicken mole arrived as battered nuggets of juicy chicken enrobed in a complex mole sauce imported from Veracruz, garnished with sweet plantains and toasted sesame seeds, and served with a mound of fluffy steamed rice.

As I was posting cocktail pictures on social media, two knowledgeable food-industry friends, Melissa and Susie, urged me to try the Green Magic Mojito. I do what I'm told, and it was a creamy, delicious blend of coconut rum, coconut puree, "green magic" horchata, Nigori sake, and mint and a perfect finale cocktail. They know what they're talking about!

How to end such a feast? With an award-winning indulgence, SumoMaya's Tres Leches, winner of a 2016 Foodist Award for Best Dessert. Be sure to save room for this toasted marshallow-covered, "three milk"-soaked slice of buttery pound cake plated on a pool of horchata and strewn with chocolate rice krispies.

SumoMaya is located at 6560 N. Scottsdale Road, Scottsdale and serves lunch and dinner, with brunch on the weekends. Take advantage of their Social Hour/Happy Hour daily from 2 pm to 6 pm and Late Night 9 to 11 pm (10 pm to 2 am on Fridays and Saturdays). 480-397-9520

General Manager Jason Pohlman

Ask for Zack on your next visit!

I received a complimentary media invitation

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categories / Media Invite
tags / SumoMaya, Tres leches, Margaritas, mole, tiradito

RUBEE TUESDAY, July 12-18: Tanzy, SumoMaya, Blue Hound, Bitter and Twisted, VomFASS, The Camby

July 19, 2016 / Christina Barrueta

A recently-launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

SumoMaya's Billionaire Roll with wagyu, snowcrab, asparagus, truffle aioli, and gold flake

Wednesday, July 13. I haven't been to Tanzy in a while, and we had a great reminder of how good it is when we took a Tanzygram Teach class, saw a movie at iPic, and returned for dinner. Click on the photo below for a detailed recap.

Thursday, July 14. What took me so long to get to SumoMaya? It's a beautiful restaurant with fantastic food (I especially love Chef Roberto Madrid's Peruvian accents) and excellent cocktails. For details and photos on our first visit, click on the picture below.

Sumo tiradito with hamachi, passionfruit sauce, lemon sorbet, dulce de leche and choclo

Saturday, July 16. Noah Momyer is the new head bartender at Blue Hound by way of Seattle and he's mixing and shaking things up with his creative libation list. Look for a recap and photos to post next week on some of his stellar cocktails, along with a sampling of Chef Sean Currid's recent menu additions.

On Top of Mont Blanc: Bulldog gin, walnut liqueur, blackberry liqueur, and lemon bitters

Fried green tomatoes with spicy remoulade and jumbo lump crab

And since we were right across the street, we popped in to Bitter and Twisted for a Negroni nightcap and a bonus - Ross let me know that I could still get a HighSpirited cupcake! This week's special was theOld Fashioned cupcake with cherry vanilla velvet cake stuffed with Four Roses bourbon pastry cream and frosted with bourbon and orange buttercream.

Monday, July 18. I attended a media event at VomFASS in Scottsdale and felt like a kid in a candy store! It was full of treats to drink, eat, and cook with, including vinegars, oils, condiments, pastas, liqueurs, wine and spirits (be sure to check out their cask-aged selection). Click this link for a detailed recap and more photos.

Monday, July 18. I was also invited to a special Chef's Roll competition at The Camby Hotel. Chef Dushyant Singh of The Camby and Chef Jeremy McMillan of Bourbon Steak pulled out all the stops.

Che Dushyant Singh

Chef Jeremy McMillan

We started with Bee's Knees at a welcome reception before taking our seats to watch the chefs in action. Both a People's Choice and judges' scores were tallied. Congratulations to Chef Dushyant for the win! He will be traveling to San Diego for the Rock'n Chef Final. More information can be found at this link.

Check back for next week's Rubee Tuesday as I visit Market Street Kitchen, Barrio Cafe Gran Reserva, Crudo, and Dillon's KC BBQ.

Click this link for last week's recap. http://www.writeonrubee.com/diningout/2016/rubee-tuesday-july-5

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categories / Rubee Tuesday
tags / Tanzy, SumoMaya, Blue Hound, VOM FASS, The Camby

VomFASS Scottsdale

July 19, 2016 / Christina Barrueta

One of the perks of being a food writer is attending media events where you're introduced to a new favorite and realize you needed your misconception corrected. VomFASS is such a place. I erroneously thought it was an olive oil and vinegar boutique but it is more, so much more.

VomFASS has its roots in Europe, with the flagship VomFASS store opening its doors in 1994 in Regensburg, Germany. "Vom fass" means "from the cask," in reference to the original importers' and owners' concept of selling spirits from casks. The first stores arrived in the US in 2006 and now there are nearly 30 stateside and more than 300 worldwide. VomFASS Scottsdale owners Melisa and Louis Conti welcomed Arizona patrons with a grand opening in the spring of 2015, and last night I had a chance to see the vast array of their selection.

You'll most likely immediately notice the display of casks filled with a multitude of spirits such as armagnac, brandy, rum, whiskey, gin, sherry, and grappa.

Spirits can be purchased in a variety of sizes and labeled in reusable glass bottles that make the perfect gift.

Absinthe fans will be happy at VomFASS too.

Absinthe fountain

Absinthe Libertine 72 and 58

Rows of liqueurs range from floral Wild Rose, to tart Sour Cherry, to Latte Macchiato Cream.

Eric Husti of Quench Fine Wines was also on hand to guide us through wine tastings.

Owner Melisa Conti treated us to cocktails using VomFASS products, such as a mojito made with Calamansi Balsam.

If you love to cook, it will be hard to resist the shelves lined with pastas, condiments, seasonings, oils and vinegars such as hard-to-find ingredients like nut and seed oils.

It wasn't all about sipping beverages. We also grazed on a variety of dishes made with VomFass ingredients.

Mango Salmon Bites with VomFASS chili oil and Mango Balsam

Blueberry-corn salsa with VomFASS basil olive oil, blueberry balsamic, and jalapeno oil

Roast pork with VomFASS lemon olive oil, Virginia BBQ seasoning, and date vinegar

Orange Mascarpone Wafers with VomFASS orange olive oil

If you're a food lover, beverage aficionado, or looking for thoughtful gifts, it's time to get to VomFASS. I'll be back to stock my pantry and home bar, perhaps next Thursday.

Learn more about VomFASS as they host a Spanish cooking class with Sur La Table this Friday, the 22nd. Visit this link for details.

VomFASS Scottsdale is located at 7135 E Camelback Rd #145, Scottsdale, AZ 85251. Phone: (480) 699-1099

I attended a complimentary media event.

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tags / VomFASS, vom fass, Scottsdale

Tanzy Scottsdale and Tanzygram Teach

July 17, 2016 / Christina Barrueta

A Negroni and the Parma Board (all Instagram  photos were taken with my Samsung Galaxy S7 Edge phone) — A Negroni and the Parma Board *(all Instagram photos were taken with my Samsung Galaxy S7 Edge phone)*

Every other Wednesday, Tanzy at Scottsdale Quarter hosts "Tanzygram Teach" led by social media expert Robert Dube, and I was invited to attend the July 13th class. I'm always looking for Instagram photo tips so I didn't hesitate to say yes.

Our group met in a private dining room, where Robert introduced himself and explained how the class was set up. Smaller tapas-sized items would be brought out first to photograph, and then we would be served full dishes to share with our fellow students. Our fun and informative class covered guidelines and tips for Instagram including lighting, camera angles, and editing apps (Robert recommends snapseed). "When you see the picture, you should be able to taste the food," said Robert, "and my goal is to help you get there."

Our tantalizing array of photo subjects included orecchiette pasta with turkey sausage, meatballs with pomodoro and whipped ricotta, Italian shrimp and grits, cheese and charcuterie, branzino with Israeli couscous, spinach, and roasted tomatoes, and scallops with brussels sprouts and pancetta.

Shrimp with mushrooms, pork belly and polenta

Parma Board: prosciutto, salami, coppa, buffalo mozzarella, gorgonzola dolce

Branzino with Israeli couscous and fennel puree

Scallop with brussels sprouts and pancetta

What a great idea! It's a lot of fun, and if you have't been Tanzy, it's also a delicious introduction to their menu. We all learned new tips and met friendly like-minded food fans. The next Tanzygram Teach will be held on July 27th. For more information, visit this link.

After such a tasty glimpse of Tanzy's Italian cuisine, we were looking forward to our dinner later that evening. Tanzy is located at iPic Theater, so our plans after class included a movie. We watched Central Intelligence in our Premium Plus recliners with complimentary popcorn and sipped on cocktails (Negronis for me, martinis for my husand) from Tanzy's bar before returning for our dinner reservation.

We ordered some of our favorites from the class such as the gulf shrimp and grits with maitake mushrooms, confit pork belly, rich veal pan jus and creamy polenta, tender pork meatballs crowned with whipped ricotta, and the wonderful orecchiette with housemade turkey sausage, Swiss chard, thyme and fennel pollen. We rounded out our meal with new-to-us dishes such as cast iron crispy polenta topped with sweet tomato jam, mascarpone, and peppery arugula, the soup of the day, a velvety carrot bisque, a and a juicy grilled 10-oz filet mignon. Too full for dessert - next time!

Crispy polenta with tomato jam, mascarpone, and arugula

Creamy carrot bisque

Caesar salad

Pork meatballs with ground pork, prosciutto and mortadella with pomodoro sauce and whipped ricotta

Orecchiette with housemade turkey sausage, wilted Swiss chard, thyme and fennel pollen

Shrimp with maitake mushrooms, confit pork belly, polenta, and veal pan jus

Grilled filetwith haricot vert, roasted fingerling potatoes, and red wine sauce

Dinner was such a feast, we've already made plans to return to bring mom and dad for a movie and dinner. We also had friendly and knowledgeable service from Josh and Jacob. Tanzygram Teach with dinner and a show - a perfect visit!

Tanzy Scottsdale is located at 15257 N Scottsdale Rd, Scottsdale, AZ 85254. Phone 480-483-3255.

I received a complimentary media invitation.

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categories / Media Invite
tags / Tanzy, Scottsdale, iPic

RUBEE TUESDAY, July 5-11: Proof, Arrowhead Grill, Sel, 5th and Wine, Citizen Public House, DeSoto Central Market

July 12, 2016 / Christina Barrueta

A recently-launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Squash blossom stuffed with mesquite-smoked lobster on roasted corn puree at Sel in Scottsdale

Tuesday, July 5. Proof at the Four Seasons Scottsdale Resort held a contest inviting Facebook fans to suggest a burger with creative toppings for a BYOB or Build Your Own Burger. The winning submission would be featured for a week in July. I was so excited to find out that my Spanish-inspired burger won, and also that it would be featured for the whole month! On Tuesday, we were invited for dinner to launch the burger and I even joined the chefs in the kitchen. Click the photo below for details of the delicious burger Chef Joey Cavaretta created. Thank you Chefs!

Chorizo burger with smoked paprika mayo, Manchego cheese, romesco, and arugula

Wednesday, July 6. My favorite neighborhood steakhouse, Arrowhead Grill in Glendale, had a Buy One, Get One special on their signature Delmonico. It's my favorite cut so I didn't hesitate when my husband suggested dinner out. And bonus! We timed it right for Wine Down Wednesday where they offer special bottles at 50% per off. Justin Vineyards Isosceles was a perfect pairing.

We also shared sides of baked stuffed potatoes and creamed spinach, and finished with the addictive butter cake. And a shout-out to Ronnie Buchanan for the great service.

Thursday, July 7. On assignment for the Scottsdale Visitors Bureau, we spent an evening at downtown Scottsdale's weekly Artwalk. What a fun event. It was my first time (what took me so long?), but not my last. The theme was International Artwalk and in addition to beautiful galleries like Casa des Artistas owned by one of my husband's high school friends, I admired Vietnamese artists at the Calvin Charles Gallery, and enjoyed entertainment such as Japanese Taiko Drummers and live Caribbean music and Japanese lanterns.

Fushicho Daiko

Casa de Artistas

Cocktail and restaurant stops included a new gem I had never been to before: Sel. Located right in the middle of the artwalk (it was a former gallery), it's a wonderful find that has only been open three months. Chef Branden Levine welcomes guests to a fine dining experience with a four-course, prix fixe dinner menu. You can also order a la carte, as we did when we stopped in for excellent cocktails and fabulous appetizers before our stroll. Look for a future in-depth feature when we return for dinner.

Yellow tomato gazpacho with avocado-lime gelée, peach granité, tarragon oil drizzle.

Sel

Cerise Fumée with Vida mezcal, Ancho Reyes chile liqueur, black cherry puree, lime juice and smoked sea salt.

Josh at the bar made a great Manhattan

Mesquite-smoked lobster stuffed squash blossom

We strolled on to more galleries and our next two stops: Offering 35+ wines by the glass and live music, 5th and Wine was a perfect oasis to cool down and take a break between the galleries. Bonus was live music on gallery nights.

Later, we ended our evening with cocktails at the bar of Citizen Public House. We also couldn't resist ordering another round of appetizers. Thanks to Elijah for the great recommendations and cocktails.

5th and Wine

Live music with Alan DeQuina

Instant Gratification at Citizen Public House

Crabcakes, yellowfin ceviche, and Bernie's mac 'n cheese

Sunday, July 10. We weren't out, but since it was National Piña Colada Day, we had to whip some up at home.

Monday, July 11. Uber announced the launch of its UberEats Phoenix program at DeSoto Central Market. Check out the current UberEats delivery area, which will be expanding in the near future. Invitees at the private event were treated to cocktails from Bitter and Twisted, an array of delicious food by The Larder + The Delta, Tacos Chiwas, The Vig, The Clever Koi, and, for dessert, High Spirited Cupcakes. Yes, you can now have dishes from Phoenix' best restaurants like these delivered right to your door. Aside from enjoying Lauren Klein's wonderful High Spirited Cupcakes at Bitter and Twisted, UberEats is now exclusively the only other way to get these delicious boozy cupcakes.

Uber Community Manager Gabe Williams

Chef Bob Tam of Bitter and Twisted

Lauren Klein and Heather of High Spirited Cupcakes

Tim Lafever of Bitter and Twisted

Chefs Stephen Johnson and Bernie Kantak

B & T cocktails

The L.I.T. Up

Larder's buffalo cauliflower

The Gladly's Original Chopped

Clever Koi's pork belly bun

Tacos Chiwas

Tequila and Old Fashioned cupcakes

Check back next week when my plans include visits to Tanzy, SumoMaya, Blue Hound Kitchen, VOM FASS, and a special Chef's Roll event at The Camby.

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categories / Rubee Tuesday
tags / Scottsdale, Sel, ArtWalk, Arrowhead Grill, DeSoto Central Market, Proof, 5th and Wine, Citizen Public House

Four Seasons Scottsdale Summer Specials

July 08, 2016 / Christina Barrueta

It's no secret that the Four Seasons Scottsdale at Troon North is one of my favorite resorts, and a favorite staycation spot. This summer is jam-packed with special summer menus and offers. Onyx Bar and Lounge is featuring Chef Samantha Sanz's global mashup menus with suggested wine and cocktail pairings available from 5:00 to 9:30 pm Sunday through Thursday. The schedule is Sunday - Thailand; Monday - New Orleans; Tuesday -Mexico; Wednesday - Italy; Thursday - France.

I'm planning to visit often enough to try all the menus, such as taking a journey to NOLA with an oyster po' boy and a Sazerac, or pad thai with the Thai'd Up (markut lime-infused pisco spiked with green coconut curry). And dinner comes with a spectacular view on the Onyx terrace.

Also available in Onyx is Executive Chef Mel Mecina's submission for the James Beard Blended Burger Project focusing on incorporating mushrooms as a healthier alternative. His delicious burger features a mushroom medley including cremini, maiatake, and white beech mushrooms with ground brisket, stuffed with smoked gouda, topped with caramelized red wine onions, truffle aioli, and arugula, and served with porcini-dusted fries. Fantastic!

Proof Canteen is also joining in the fun with summer specials.

Specials include Throwback Thursdays, Pie Fridays and Sunday Night Oyster Specials. There's also a social media promotion. Tag @ProofCanteen on Facebook or Instagram while enjoying a meal at Proof and receive a free appetizer up to $15 with the purchase of an entree on your next visit.

I won a Build Your Own Burger contest and my Spanish Burger special will be featured for the whole month of July. Click on the photo below for details!

Bacon Happy Hour pairs their addictive candied bacon with cocktails, beer, or wine.

Follow ProofCanteen on Instagram to learn the secret password, enjoy ice cream treats for 50% off until August 31st, and visit on Friday nights for Chef Dell's Summertime Smokehouse with mouthwatering specials like this smoked pork belly.

The Four Seasons Scottsdale at Troon North is located at 10600 E Crescent Moon Dr, Scottsdale, AZ 85262.
Phone:(480) 515-5700.

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Visit Proof at the Four Seasons in July for My Spanish Burger Winner!

July 06, 2016 / Christina Barrueta

To celebrate National Burger Month in May, the Four Seasons Scottsdale at Troon North held a BYOB contest: Build Your Own Burger. The Facebook contest announced "From toppings to bun-style, tell us how you would construct the perfect burger. Comment below, and your dream creation could be featured for a week at Proof!" There were so many creative submissions, such as Emett E's andouille burger with asiago and caramelized onion remoulade or Tony P's caprese burger with tomato, mozzarella, and balsamic, so I was thrilled to learn my burger submission was the winner.

On Tuesday, we were invited to Proof for the burger launch, which will be offered for the entire month of July from 11:30 am to 5:30 pm.

Even more exciting was joining Chefs Joey Cavaretta and Del Morris in the Proof kitchen and getting to taste what they had created. I was handed a chef's jacket with my name (thank you Chef Mel!) and then it was time to cook. One tip I learned from Chef Joey? I've been under-seasoning my burgers. Note to self: Salt more generously.

With Chefs Joey Cavaretta and Dell Morris of Proof at the Four Seasons Scottsdale

And how is the burger? Wow! I can't imagine you'd find a more juicy, flavorful burger. The Proof team's creation features a beef burger mixed with chorizo and its tangy, smoky chile heat, layered with creamy pimentón mayo, melted Manchego cheese, romesco (a traditional Catalan sauce made with pureed tomatoes, peppers, garlic and nuts), and fresh arugula. The toasted brioche bun is the perfect texture - soft enough to press around the generous fillings, but sturdy enough to capture all the delicious juices without falling apart. Served with hand-cut skin-on fries dusted with paprika, it's the perfect combination.

While Ernesto opted for the burger and beer duo, I ordered a Just Beet It (beet, rosemary, and ginger-infused gin with elderflower, lemon, and pineapple) and finished with a well-crafted Sazerac. It's not just the burger that is delicious at Proof. We started with the addictive pretzel knots and spicy cheddar dipping sauce, and the king crab special with four special accompaniments: a Tito's vodka cocktail sauce, Tabasco aioli, housemade jalapeño salsa verde, and shooters of chile de árbol hot sauce.

And save room for dessert since Proof has a bake shop and a soda fountain with grown-up milkshakes and ice cream. Our knowledgeable waiter's suggestion of the Big Island with decadent coconut-rum ice cream topped with pineapple, toasted macadami nuts, whipped cream, and Hawaiian sea salt was a winner, and my husband polished off his "C is for Cookies" milkshake with cookies and cream ice cream, crushed Oreos and chocolate chip cookies. Bonus: For Proof's Ice Cream Days of Summer special, all ice cream treats are 50% off through August 31st.

While I was there, I learned about the other special summer promotions at Proof, including Bacon Happy Hour, Sunday Night Oysters, Pie Fridays, Summertime Smokehouse, Secret Password specials, and more. Click here for my write-up on the details, along with Chef Mel's entry into the James Beard Blended Burger Project.

If you get to Proof this month and try the Spanish burger, tag me on Twitter or Instagram - I'd love to know what you thought!

Chef Joey Cavaretta of Proof and Executive Chef Mel Mecinas of the Four Seasons

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categories / Dining Out
tags / Persian Room, Proof, Four Sesaons Scottsdale, Mel Mecinas, Joey Cavaretta, Dell Morris, burger

RUBEE TUESDAY, June 28-July 4: Montelucia, Bitter and Twisted Cocktail Parlour, Drexyl, Christopher's, Durant's

July 05, 2016 / Christina Barrueta

A recently-launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Chef Bob Tam's Momo Ramen Burger at Bitter and Twisted

Tuesday, June 28. I attended a Modern Luxury Scottsdale Magazine event to celebrate their Best of the City 2016 issue at the Omni Resort at the Montelucia, a beautiful venue and one of our favorite resorts. We were greeted with cocktails and guests feasted on delicious food from the team of Executive Chef Michael Cairns and Executive Sous Chef Marcos Seville, such as roasted New York strip loin with creamy cauliflower puree and crab cakes with mangio aioli. Afterwards, we joined writer friend Teresa Traverse and Jacob and Natalie, Homeboys Hot Sauce Best of the City winners, for a cocktail at Prado. Thanks for the excellent margarita Victor!

Wednesday, June 29. It's always a treat to get together with Melissa Larsen, editor of Arizona Foothills Magazine. Not only was I looking forward to a double date with her and her husband, but it would be their first visit to one of my top favorites - Bitter and Twisted. We made it for the last days of the June-only Daring Dining Menu, and Chef Bob Tam sent out a few surprises he's been working on. Wow!! Every time I come here I'm reminded of what a creative genius he is (homemade bagaoong - yes!). And, as always, so happy they still had a couple of High Spirited Cupcakes left.

"Grits & Eggs" with Chinese sausage, garlic chives, bean sprouts, soy, Homeboy's Hot Sauce, sesame shallot oil, homemade bagoong — "Grits & Eggs" with Chinese sausage, garlic chives, bean sprouts, soy, Homeboy's Hot Sauce, sesame shallot oil, homemade bagoong

Chamomile Negroni

Cocaine Cowboy

June's Daring Dining menu

Century egg salad with ginger, scallion, tobiko, grilled Noble bread

Lamb Dan Dan noodles with Homeboy’s hot sauce, Sichuan spice, cucumber, sprouts, wood ear, cilantro

Okonomiyaki with Yum Yum Noodles, pork belly, jalapeño mayo, wasabi slaw

Momo ramen burger

Gin Soaked Summer" with Plymouth Gin velvet cake, blueberries, limoncello French buttercream

Thursday, July 30. I couldn't be more thrilled for my wonderful friend Kristy, co-founder of Where Should We Eat, as I celebrated her baby shower with friends and family at Drexyl. Congratulations to Kristy, Mike, and Baby W!

Cookies by @pricelesscookies on Instagram

Blacked mahi-mahi with pineapple slaw

Gelato sampler

Friday, July 1. If you're active in the beverage industry, you've probably met my gregarious and sweet friend Kelli, who is currently the Disaronno Brand Ambassador West. That meant that as we caught up over Kir Violettes, I received beverage gifts (and education!) during our lunch at Christopher's - another favorite that I need to get to more often. Thank you Kelli!

Cipresseto Rosato

Smoked salmon amuse

Saturday, June 3. We joined our dear friends and most frequent dining partners, Bill and Lill of AZ Bitters Lab, at one of our favorite steakhouses - Phoenix' iconic Durant's (though I'm overdue to write a feature, here's a past Happy Hour article I wrote for AZ Wine Lifestyle). A special bonus was having Mari Howe join us for a cocktail before she moves to Hawaii next week (and an order of her beautiful handmade jewelry).

Of course, we made sure to bring our Free Dessert for Life chips!

Check back next week when I visit Proof at the Four Seasons for my Spanish burger launch, Arrowhead Grill, explore the Scottsdale Artwalk with visits to Sel, 5th and Wine, Citizen Public House, and head to DeSoto Market for a special event.

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categories / Rubee Tuesday
tags / Bitter and Twisted, Durant's, Christopher's, Prado, Omni Montelucia

Executive Chef Dushyant Singh's New Summer Menu at The Camby

July 05, 2016 / Christina Barrueta

All photos by Jenelle Bonifield of Food & Lifestyles

From my first sampling of Executive Chef Dushyant Singh's flavorful dishes at a media event, to a dinner at Artizen with friends and a tasting menu, I've been impressed at every turn. And I'm not the only one. Earlier this year, Chef Singh of The Camby was nominated in the Arizona Culinary Hall of Fame as Best Upcoming Chef.

Growing up in New Delhi, India, it was just after high school that Chef Singh decided to go into hospitality management. Through that avenue, he discovered his calling in the culinary world and, as he notes, "I've continued on this path and never looked back." At 19 he moved to the United States with his family, and found himself working at the Hyatt Regency in Lexington, Kentucky. “It was a little bit of a culture shock," he admits. "Here I am this guy from India, and all of a sudden I’m in Kentucky. It was there, though, that I really learned ingredients. I would go into the walk-in, ask my chef what the ingredients were, and write my notes. It was really helpful for me.” His journey continued with attending the Culinary Institute of America in New York, and later his first stint in Arizona at the Hyatt Gainey Ranch in Scottsdale. In the years since then, he's garnered experience and recognition working at Paris Las Vegas, the Waldorf Astoria Collection in California, and most recently as Executive Chef of The Westin Chicago River North, along with time spent at The Wigwam in Phoenix and the Sheraton Wild Horse Pass in Chandler. "Every time I moved out of Arizona, I always found my way back," Chef Singh notes. "I love it here. I don't see myself leaving anytime soon."

As Director of Culinary Experiences, Chef Singh is responsible for overseeing and creating menus for all dining aspects of The Camby Hotel, including Artizen Crafted American Kitchen & Bar, serving breakfast lunch, and dinner, The Bee's Knees cocktail lounge, the Poolside Bar, in-room dining, and banquet operations. At Artizen, the menu features shared plates designed to encourage guests to explore his unique cuisine, which draws on his Indian roots while deftly integrating locally-sourced ingredients and global accents. In June, summer menus debuted at all of The Camby's restaurants, including Artizen's newest dishes:

A clever take on the popular cheese and fruit plate, Chef Singh's delicious version pairs cheese with a colorful salad of saba-roasted strawberries, sweet marinated tomatoes, and bright orange segments tied together with hazelnut butter, fresh mint and basil, and a drizzle of truffle honey. On the current menu, guests will enjoy this vibrant medley with creamy burrata cheese and toasted ciabatta.

Under Small Plates, ahi crudo delivers silky slices of tuna gilded with crunchy watermelon radish disks and nods to the Southwest with grilled jalapenos, lime segments, nutty pepita oil, and a brushed swathe of aioli spiked with Cholula hot sauce.

Steak tartare is likewise creatively transformed. Set atop roasted bone marrow, Chef Singh's tartare eschews the traditional egg yolk component. "We're using the fat of the bone marrow as the emulsifier, " he explained, "and like to have people just dig in." This beefy flavor intensity is accentuated with the tangy zing of whole grain and purple mustards and a palate-cleansing celery and parsley salad brightened with pickled cholla cactus flower buds.

Asia meets the Southwest in a grilled asparagus salad whose simple description belies its complex flavor. Tender asparagus is blanched, grilled, and glazed with Chef Singh's innovative green chile teriyaki sauce, sprinkled with sesame seeds, and cossetted by a preserved lemon aioli embellished with the herbal kick of chimichurri.

A new addition to the Large Plates, the achiote-seasoned steelhead trout is fantastic. Inspired by the Yucatán dish of slow-cooked pork wrapped in banana leaves called cochinita pibil, at Artizen it receives Chef's flair with a beautiful steelhead trout filet. The fish is seasoned with a fragrant achiote rub of spices and ground annatto seed which lends its distinctive earthiness and golden-orange hue. Baking in banana leaves captures moistness and flavor, and accompaniments of chayote squash and sweet potato relish with the zesty pop of preserved lemon creates a harmonious balance of tastes on the tongue.

After Chef shared the inspirations for his wonderful dishes, I had a chance to chat and learn a little bit more.

What attracted you to a culinary career? Two things actually. I found that I was good at it and was getting success early on. It also gave me freedom to be who I am, allowed me to express myself, so to speak.

Do you have a mentor? I have two. One of my chefs I worked with at Wigwam was Kurt Zuger and he was my mentor when it came to how you manage a kitchen. I learned a lot from him. For the cooking part of it, it has to be William Bradley who was at the Vu [formerly at Hyatt Gainey Ranch]. He’s now at Addison [San Diego]. I had an opportunity to work with him and he’s just amazing.

How would you describe your cooking style? I pull a lot from ethnic cuisines. I draw a lot from my own culture too, a lot of spices, to get that aroma in my cooking.

How would you describe your food philosophy? Ninety percent is done by Mother Nature, so source the best ingredients you can. The 10% is what we do as chefs - what can I do to enhance that tomato, that strawberry, that piece of fish.

Any favorites on this new menu? The asparagus. It's very simple, but very flavorful. Those flavors speak to me with the umami from the soy and the tanginess of the preserved lemon at the end. I think it’s a perfect way to start, or a perfect side dish. I’ll eat it any time.

The Camby, Arizona's only Autograph Collection Hotel, is located at 2401 East Camelback Road, Phoenix, AZ 85016. To learn more, visit http://www.writeonrubee.com/arizona/meet-the-camby

Check back next week for an interview and feature on Libby Longlott and her new cocktails at Artizen.

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tags / Chef Dushyant Singh, The Camby, Artizen

TEXAZ Grill

June 30, 2016 / Christina Barrueta

My husband was born and raised in Texas, so it's no surprise that TEXAZ Grill is one of his favorite restaurants. Although I'm from New England, it's one of mine too. A few weeks ago as we drove by, after pointing out how busy my schedule is, Ernesto jokingly asked, "can you put me on your calendar for dinner at TEXAS Grill?" Serendipitously, a week later we received a gift certificate in the mail. How timely!

TEXAZ Grill has been welcoming guests since 1985 with a kitschy setting of colorful Texas memorabilia.

We were seated in a cozy booth and greeted by our friendly waitress Helena. After looking over the drink list which includes Texas spirits and a special Summer Drink menu, I ordered the Gulf Coast with Railean rum (San Leon, Texas), orange and pineapple juice, and a Galliano float and, later, the house sangria with Spanish brandy, red wine, and muddled fruit.

I love the fried okra here - creamy nuggets of okra in a crunchy Creole-spiced shell with a remoulade dipping sauce ($4.50). Another favorite appetizer is the beer-battered jumbo Gulf Shrimp which can be ordered for $3 apiece.

All entrees are served with buttermilk biscuits and rolls, a choice of salad (I like mine with the house mustard vinaigrette) or coleslaw, and a side of mashed potatoes with gravy or TEXAZ fries.

The star of the show here at TEXAZ is the chicken fried steak. What started as a Monday lunch special was so popular, it became the signature menu item. It's easy to see why. TEXAZ's version has all the hallmarks of a perfect chicken fried steak. Order this for dinner, and your plate will be draped by two golden pieces of tenderized top round steak in a seasoned buttermilk and flour batter, smothered in a blanket of peppery milk gravy, and served with skin-on mashed potatoes ($15). Tip: If this portion looks a little daunting, order the Little Tex for $12.25, which comes with one piece instead of two.

TEXAZ's other specialties include chicken-fried chicken, pork chops, fried catfish and steaks with USDA choice aged beef. The juicy prime rib smoked over pecan wood can be ordered as a 28-oz Mulligan cut, or the 23-oz regular cut ($23) as below.

All the desserts are made from family recipes. While bread pudding and pecan pie enticed us from the menu, my husband can never say no to the warm peach cobbler à lamode. On this visit, we also tried calas, and I would order this traditional New Orleans rice dessert again. Think rice pudding transformed into cakey cinnamon and nutmeg-scented dumplings, deep-fried, and sprinkled with powdered sugar.

TEXAZ also offers special Early Evening and Happy Hour menus, and be sure to check the website for nightly specials such as Friday's beer-battered cod.

TEXAZ serves lunch, dinner and Sunday brunch and is open seven days a week, 11 am to 10 pm. It is located at 6003 N 16th St, Phoenix, AZ 85016, phone (602) 248-7827. Don't miss next Wednesday, July 6, when they celebrate National Fried Chicken Day.

I received a complimentary media gift certificate.

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tags / chicken fried steak, fried okra, peach cobbler, TEXAZ Grill

RUBEE TUESDAY, June 21-27: L'Auberge de Sedona and TEXAZ Grill

June 28, 2016 / Christina Barrueta

A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Monday, June 21. After a night at the Sedona Rouge to attend Mariposa's celebratory first year anniversary wine dinner, we headed home, but not without a stop at one of my favorite Sedona destinations, L'Auberge de Sedona with its idyllic creekside setting. Check back next week for a detailed recap under the Travel section.

Friday, June 24. Dinner plans included the best favorite chicken fried steak in town - at TEXAZ Grill, a beloved Phoenix institution for over 30 years. Click the photo below for details and more pictures.

Since we didn't dine out as often this week, I had a chance to do some home cooking, including quesadillas with Sonoran tortillas from Anita's in Tucson, local Arizona Homeboy's Verde, and homemade chili verde with Hatch chiles and tomatillos from my garden.

Check back next week when my plans include the Omni Scottsdale Resort at Montelucia, Bitter and Twisted Cocktail Parlour, Drexyl, Christopher's and Durant's.

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categories / Rubee Tuesday
tags / Sedona, L'auberge de Sedona, TEXAZ Grill, Pastrami, omelette, chicken fried steak, fried okra, peach cobbler