Filtering by Tag: Chef Dushyant Singh

Weft & Warp with Chef Dushyant Singh: A Taste of AZ Podcast

April 15, 2023 / Christina Barrueta

I always have a fun time joining the A Taste of AZ team as a guest host, especially when the chef is one of my favorites! Join in as Luke Irvin and I sit down at Weft & Warp with Dushyant Singh, Executive Chef of Andaz Resort. We also get to enjoy a few of Beverage Director Sergio Campos’ amazing cocktails. You can listen in to the podcast on Apple Podcasts.

And if you enjoy our stories about Arizona’s food and beverage scene, you can nominate A Taste of AZ for best podcast at THIS LINK on PHOENIX magazine’s Best of the Valley.

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categories / A Taste of AZ Podcast
tags / Andaz Resort, Chef Dushyant Singh, Arizona Resort, Scottsdale, Scottsdale Resort, Podcast

Artizen's Summer Menu at The Camby

July 23, 2018 / Christina Barrueta

Each season introduces a wonderful debut of dishes at one of my favorite restaurants - Artizen at The Camby Hotel. As I've previously spotlighted here and here, I'm a huge fan of Executive Chef Dushyant Singh and his globally-inspired dishes. A collaboration with his talented Chef de Cuisine Michael Winneker, the current menu is divided into Snack (small plates), Soil (vegetable dishes), Artizen Entrees, and Butcher's Block (steaks and chops), and I've had the delicious pleasure over two visits - once with the lovely ladies of Know Tribe, and more recently a hosted chef's tasting - to explore the new additions.

But while you're here, there's another new menu you need to pay attention to - Lead Bartender Justin Arellano's excellent cocktails. Justin brings to Phoenix the knowledge and experience taken from his time spent in New York City working with some of the cocktail greats, such as Sasha Petraske, founder of renowned Milk & Honey. You'll learn more about Justin in my upcoming cocktail article in the September issue of Phoenix Home and Garden, and can cheer him on when he competes in Bar Brawl at the Sanctuary Resort on July 29.

To celebrate Negroni Week, Justin created an outstanding limited-edition variation called the Nopal Negroni, made with Campari, hibiscus-infused-gin, Antica Carpano vermouth, prickly pear reduction, and a pinch of salt to heighten flavor, and garnished with dried hibiscus and orange zest.

On his list, you'll find classic and creative drinks such as those I have most recently tried - the Corpse Reviver #2, Painkiller, Bin & Gitters, and Dry Heat. If I had to pick a favorite, it might be the Skinny Dip, a finely-tuned union of mezcal, lime juice, and Punt e Mes accented with maple and pineapple.

Cocktail Menu

Skinny Dip

His cocktails are the perfect precursor before diving into your meal, and with Executive Chef Singh and Chef de Cuisine Winneker in the kitchen, I predict you'll be as impressed as I am. Here is a photo recap of some of the fabulous dishes you can expect to enjoy.

SNACK

A light and bright starter perfect for our hot summer months was a Crab Salad stacking sweet and delicate Dungeness crab tossed with lemon, tarragon, and chives and colorfully complemented with pepperonata, sorrel, and mint oil.

Might I suggest a surf and turf combo? The Yellowtail Crudo delivered melt-in-your-mouth slices glistening with chile oil and a tangy yuzu vinaigrette with pickled Fresno chili, ginger, yuzu gelee, garlic chips, and ice lettuce, a leafy lemony succulent, while tender Crispy Baby Back Ribs were glazed in an umami-rich BBQ sauce of French Banyuls vinegar and Chinese Hoisin sauce.

Parisian Gnocchi are made with a pâte à choux base (the dough used for eclairs and profiteroles) versus Italian potato gnocchi. This means that they are light and airy and were absolutely fantastic paired with crispy sweetbreads, corn velouté enhanced with smoked butter, and bedecked with thinly-sliced green grapes and micro cilantro.

SOIL

I think more people should be talking about the superlative vegetable dishes on the menu at Artizen, which can be ordered as sides or as a course. They are guaranteed to please vegetarians and entice carnivores, and I could easily have a glass of wine and not stray from this section of the menu. Depending on what is in season, you may find options such as cauliflower with date jam and curried shallots or baby carrots with cherry-cardamom chutney, and perhaps these four delicious plates:

Crispy Brussels Sprouts drizzled with Caesar dressing and adorned with chives, Pecorino Romano cheese and brown butter breadcrumbs
Asparagus blanched, grilled and tossed in a pistachio vinaigrette, nestled in a creamy black garlic aioli, and dressed up with charred shiitake mushrooms, pumpernickel croutons, cured egg yolk, and celery leaves
Crispy Potatoes tricked out with nuggets of bacon, fermented Fresno chiles, Taleggio cheese sauce, and a dusting of blue cheese powder
Velvety Potato Puree with creme fraiche and an oozy center of melted Comté cheese.

Happily for me, my favorite from last season has stayed, and that is the Sunchokes. Also called Jerusalem artichokes, they're a nutty root vegetable which at Artizen are confited and seared, draped in a beurre blanc spiked with Amaretto, and showered with Marcona almonds.

ARTIZEN ENTREES AND BUTCHERS BLOCK

I highly recommend following chef's suggestion for sharing the Lamb Bucatini as a pasta course. Lamb necks are smoked before being braised to tender richness and combined with a smoky charred tomato sauce studded with sultanas. Bucatini, a fat tubular spaghetti, is tossed with this savory sugo, and finished with finely grated cheese and garlic flowers.

A steak for my husband and fish for me is our usual restaurant MO and at Artizen, we were extra happy, feasting on a juicy, perfect medium-rare 8-oz New York Strip with the optional decadence of foie gras butter, and a beautiful filet of Poached Snapper with fennel pollen, tomatoes, and patty pan squash in an aromatic Thai basil and coconut broth. Surprisingly, as chef explained, no butter or oil was used in this light but extremely flavorful dish.

I must also give a shout-out to our gracious server on both visits, Jeff Menzer. Be sure to let him guide you with wine pairings and suggestions!

Longtime pastry chef Julie Emiliano has been baking indulgences at this hotel since its days as the Ritz-Carlton and through its transformation to The Camby. If you've planned well and left room for dessert, try her Goat Cheese Cheesecake with its tangy creaminess topped with a tropical fruit glaze and paired with fresh berries and pistachio cream.

Artizen at The Camby never disappoints and I think my husband summed it up best when I asked him what he thought of our latest visit - "There should be a line out the door." I agree.

Artizen Crafted American Kitchen and Bar is located at The Camby Resort and serves breakfast, lunch and dinner, and brunch on the weekend. You can also join them for Happy Hour Monday through Friday. For more information or to make reservations, call (602) 522-6655 or visit artizenaz.com.

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tags / Chef Dushyant Singh, The Camby, hotel restaurant, Phoenix

Tipsy Tea at The Camby

November 06, 2017 / Christina Barrueta

"Surprises around every corner" and "double-takes” are hallmarks of The Camby, so it's no surprise that their new Tipsy Tea Party is uniquely delightful. This boutique hotel brings a modern flair to this usually sedate pastime with a combination of boozy tea-infused cocktails and elevated finger food by Chef Dushyant Singh, one of the Valley's shining stars. I was recently invited to spend an afternoon at the elegant Bee's Knees Lounge at The Camby, where Tipsy Tea is offered every Friday and Saturday.

The cost of $40 per person includes a champagne cocktail or one teapot (containing two to three drinks) and one of every dish from the prix-fixe menu of savory and sweet bites. Guests can choose from cold teapots, hot teapots, tea-infused champagne cocktails, and bottles of champagne for a separate cost.

If you're lucky and Nicole Ellington is working, she'll deftly guide you in choices, such as the smart suggestion to order a cold teapot with the savory dishes, and add a hot to pair with the desserts.

We started with cocktails using Moët Ice Impérial champagne. I loved my C.C.T., which combined Campari, jasmine tea simple syrup, and lemon with champagne, while my husband was just as happy with his Double-O-Seven with vodka, orchid oolong simple syrup and angostura bitters.

I wanted to sample a variety of teapots, so we sipped on the potent Green Tea Daiquiri with green tea-infused rum, lime, and demerara simple syrup, and the light and refreshing Verbena Dream with lime vodka, lime juice, orgeat syrup and verbena mint iced tea as we enjoyed a wonderul selection of savory bites: Crab sliders with mango and avocado, truffle deviled eggs with a hidden layer of potato chip dust, fried cherry green tomatoes dusted with BBQ seasoning and served with preserved lemon aioli, bruschetta layered with herbed ricotta, green apple, and Jamón Ibérico, aji amarillo tater tots garnished with caviar, and an addictive sweet and tangy marinated cucumber, radish, and carrot salad.

Green Tea Daiquiri

Tater tots with caviar

Fried green cherry tomatoes

Truffled deviled eggs

Jamón Ibérico bruschetta

Crab sliders

To enjoy with dessert, we took Nicole's suggestion of a hot pot of Spiced Pear Toddy made with bourbon, lemon juice, demerara simple syrup, spiced pear liqueur, and Earl Grey tea.

Desserts are cleverly served in a sugar cookie tin. Here, Nicole describes our sweet treats:

I can't wait to return with local and out-of-town friends and family. And it's not just for the ladies! My husand enjoyed this as much as I did, declaring his cocktail one of the best champagne cocktails he's had and that Chef Singh's food was absolutely delicious.

Tipsy Tea Party takes place every Friday and Saturday from 2:00 to 5:00 p.m. in The Bees Knees Lounge at The Camby Hotel at 2401 E Camelback Rd, Phoenix, AZ 85016. Reservations can be made on ArtizenAZ.com, calling 602-522-6655, or emailing tipsyteaparty@thecamby.com

I received a media invitation and my experience was complimentary.

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tags / Phoenix, Chef Dushyant Singh, The Camby, Tipsy Tea, Afternoon Tea

Brunch at Artizen at The Camby and National Bow Tie Day

August 31, 2016 / Christina Barrueta

Director of Culinary Experiences Dushyant Singh

On Sunday, August 28th, one of my favorite Phoenix hotels, The Camby, celebrated National Bow Tie Day in grand style with the launch of their Weekend Brunch at Artizen, Crafted American Kitchen & Bar. A display of Ferraris from The Ferrari Club of America welcomed guests as they arrived.

The brunch crowd were greeted with Tia Maria Bow Tie cocktails, a creamy blend of Tia Maria, dark rum, vanilla, and creme de cacao.

I joined my friendly group of food-lovers, the lovely ladies of Where Should We Eat and Phoenix Bites, as we settled in to enjoy brunch while being entertained by guitarist Jim Gregory (photo via AZ Foothills magazine here). Chef Dushyant's signature brunch menu included decadent lobster amd mushroom omelettes with truffle butter.

A round of mimosas and peach-basil Bellinis were the perfect accompaniment to other winners on the new menu, such as the smoked salmon tower with lemon cream cheese layered on crunchy bagel chips, crispy blueberry-bacon waffles with bourbon maple syrup, poached eggs with asparagus and a fresh salad of local greens, and fish tacos with chipotle mayo and lime slaw.

And since it was National Bow Tie Day, The Camby invited all to "tie one on." At noon, New York and Scottsdale-based artist Aleksandr Berki unveiled five bow ties in an upscale fashion show. Personally designed by chosen artists, each creation captured one of Arizona’s “Five C’s” and were made available for purchase at TheCamby.com: Arizona-based Skye Lucking (climate), Dale TerBush (copper) and Jillian Gifford (cattle) as well as New York-based artists Ben Copperwheat (citrus) and Michel Muylle (cotton).

Climate (Skye Lucking)

Cattle (Jillian Gifford)

Citrus (Ben Copperwheat)

Cotton (Michel Muylle)

My husband and I were especially thrilled to meet Dale TerBush, a Scottsdale-based artist whose work we have admired and collected for years.

As always, The Camby does everything in style. Weekend Brunch at Artizen is now offered every Sunday. Reservations can be made by calling 602-522-6655.

I was hosted by The Camby and my experience was complimentary.

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tags / The Camby, Artizen, Phoenix, Brunch, Chef Dushyant Singh

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