Filtering by Tag: Desert Botanical Garden

Rubee Tuesday: Gertrude's, Cafe Monarch, Taylor's Chowder House, Southern Rail, Angry Crab Shack

January 21, 2020 / Christina Barrueta

A semi-regular feature, I publish Rubee Tuesday on Tuesdays to recap my recent drinking and dining adventures in the Phoenix area.

Thursday, January 16 - Gertrude’s: Located in the Desert Botanical Gardens, Gertrude’s is one of my favorite places to take out-of-town guests and last Thursday we were invited to a Media and Friends Cocktail Party to celebrate their seventh anniversary.

The entrance to the Desert Botanical Garden decorated in Cracking Art’s Frog Dome exhibit.

I loved seeing Arizona wine proudly displayed at the entrance. We were led through the dining room to a bountiful buffet underneath the covered patio including elote fritters, smoked salmon crostini, lamb tacos, deviled eggs, cheese and charcuterie. Live music and an outdoor bar in the courtyard set a festive mood.

Happy seven years Gertrude’s!

Cafe Monarch: Our next stop was another favorite, and one of Scottsdale’s hidden jewels. For a detailed recap of our visit, click the photo below.

Friday, January 17 - Taylor’s Chowder House: We’ve been going to Taylor’s since we moved from New England 12 years ago and it’s our go-to spot for a fried clam fix (when we’re not ordering from Woodman’s in Essex, MA and cooking at home).

On this visit, we were joined by mom and dad, New England transplants who like Taylor’s as much as we do. We started with clam chowder and homemade cheese sticks before digging into fried clams (my husband), baked Alaskan cod (mom), and for me and dad - the fried seafood platter for two with fried shrimp, scallops, clams, oysters, and cod with a choice of two sides (coleslaw and potato wedges for me, coleslaw and steak fries for dad).

Saturday, January 18 - Changing Hands Bookstore: We had a great turn-out for my most recent Arizona Wine book signing and panel discussion. Thank you to Changing Hands bookstore for hosting, and to special panel guests sommelier Scott Stephens (co-owner of Beckett’s Table and Southern Rail) and Peggy Fiandaca of LDV Winery.

Located next door, Southern Rail offers all bottles of Arizona wine at half price on Sundays and Monday nights, but, as a special, they extended the offer this past Saturday night for those who attended the book signing.

And we took full advantage - meeting friends both before and after. First, we had plans with our friends Bill and Lill of AZ Bitters Lab. Fried green tomatoes with pimento cheese, deviled eggs, and fried okra with a bottle of D.A. Ranch Willow White Seyval Blanc was a perfect start to a night celebrating Arizona wine.

Afterwards, it was back to Southern Rail for dinner. This time we were joined by our friends Teresa, Keridwen, and Keridwen’s brother Kendrick for dirty rice balls with smoked onion cream, gumbo, Chef Beckett’s signature fried chicken with buttery mashed potatoes and collard greens, and a trio of Arizona wines: Bruzzi Vineyard, a high-elevation vineyard near the Mogollon Rimin and I believe the only vineyard growing Vidal Blanc grapes, Southwest Wine Center award-winning Big Red (the students of this enology program recently won Best in Show at this wine competition), and Four Tails Vineyard Petit Verdot, which won a Double Gold at the same competition. You can learn more about these vineyards in my book, Arizona Wine: A History of Perseverance & Passion.

Friday, January 20 -Angry Crab Shack (Phoenix location): I attended a VIP Media night for a special preview tasting of the upcoming 2020 Cajun Fest.

We were welcomed with Hurricanes as we learned more about this event, now in its fifth year, celebrating all things NOLA. This is the first year it is taking place in February instead of April, and it celebrates the heart and soul of New Orleans with activities, live bands, vendors serving Cajun fare, adult beverages such as Hurricanes and Louisiana-based Abita beer, a crawfish eating contest, kids’ zone and more. Pre-sale tickets range from $8 for general admission to $45 for the Big Easy Lounge (admission, four alcohol beverages, shaded seating, unlimited water and soft drinks, and private restrooms). Get all the details at this link.

And a Cajun feast was the ideal introduction! We indulged in oysters, lobster crostini, catfish po’boy, and their signature seafood boil (we had crawfish, shrimp, sausage, and corn on the cob). Seafood boils served in bags can be ordered with your choice of seafood such as crab, lobster and mussels, extras including potatoes and sausage, and sauces (I like the Trifecta, heat level #2 and a side of #3).

Check back for my next Rubee Tuesday, with visits to Chauncey Social, Josephine, Toca Madera, Vecina and a sneak peek at Nobu Scottsdale.

For my last Rubee Tuesday recapping visits that include Mezcal Carreño, Nook Kitchen, Taj Mahal, Oscar's Pier 83, Pigtails, Hula's Modern Tiki, Set Jet, Maple & Ash, click the photo below.

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categories / Rubee Tuesday
tags / Gertrude's, Desert Botanical Garden

Cafe Monarch

January 17, 2020 / Christina Barrueta

Last night, we stopped in at a favorite - Cafe Monarch in Old Town Scottsdale - after a media party at Getrude’s at the Desert Botanical Garden.

Although this restaurant offers a prix-fixe menu, at the bar dishes can be ordered a la carte. As we were perusing the menu, trying to decide on an appetizer to pair with a cocktail, owner Christian Lewkowicz solved our dilemma by choosing some dishes himself. And every one was a winner! This is the best meal we’ve enjoyed at Cafe Monarch yet. The menu changes every three weeks, so you’ll want to come in for these new dishes - silky hamachi crudo with agua chile and cucumber-cilantro sorbet, velvety trout with creamy parsnip puree, and a juicy filet draped in Perigord truffle sauce accompanied by shrimp en croute.

And although they are well-known for their award-winning wine list, if you are a Negroni fan (as I am), be sure to ask Dan for his off-menu Squeaky Wheel Negroni made with mezcal, Campari, St. George NOLA Coffee Liqueur, and amaretto. It was a perfect ending to another wonderful night at Cafe Monarch.

Cafe Monarch is located at 6939 E 1st Ave, Scottsdale, and serves dinner seven days a week.

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tags / Gertrude's, Desert Botanical Garden

RUBEE TUESDAY: May 24-30: Gertrude's, Christopher's, Rock Springs Cafe, Mariposa in Sedona, Proof, Market Street Kitchen, Different Pointe of View

May 30, 2017 / Christina Barrueta

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

Wednesday, May 23. My aunt and uncle from New Hampshire were visiting Arizona for the first time and we had a fun week of exploring Arizona, including a visit to the Desert Botanical Garden.

Temperatures at 105+ were a little too warm for me, my husband, and my dad, so we relaxed at Gertrude's, the on-site restaurant, where we enjoyed snacks and cocktails.

Local Dos Cabezas rosé

Hummus with quark and mustard oil

I also spent some time in the Garden Shop.

That night I joined photographer Jenelle Bonifield and Janet Gordon of The Gordon Group who introduced me to one of her clients, Kazzit, a brilliant new winery resource. We met at Christopher's and Crush Lounge, where I interviewed co-founder Babak Motamedi and Master Sommelier Laura Williamson. After learning about this application, I'm excited to share this indispensable tool for travelers and wine lovers. Look for an upcoming interview and feature in June.

Babak Motamedi, Chef Christopher Gross, Laura Williamson, MS

As described on the website: "Kazzit was founded by long time friends Babak Motamedi, a wine-lover and entrepreneur, and Peter Kasperski, the proprietor of Scottsdale’s Kazimierz World Wine Bar and owner of one of the largest collections of fine wine in the United States. Recognizing the need for a comprehensive source of information for all things wine, Kazzit was created to bridge the information gap between wine producers and consumers. Still in its first year of operation, Kazzit is helping select vineyards and wineries tell their stories to an international audience of consumers". You can find out more at http://kazzit.com

We chatted over cocktails and charcuterie as we learned the Kazzit story. My husband and I also stayed for dinner at Christopher's to take advantage of Restaurant Week with a three-course meal at the chef's counter, starting with foie gras torchon paired with a glass of Domaine Bru-Bache Jurancon.

On Thursday, May 25th, we began our Sedona road trip with breakfast at Rock Springs Cafe. They're known for their pies but my stack of dinner-plate-size pancakes was so good, I was too full to order a piece. Next time!

We then headed to Jerome to show our visitors this unique historic mining town founded in 1876. Located on Cleopatra Hill, its winding roads offers beautiful views of Arizona.

We spent a couple hours in Jerome wine tasting at the Echo Canyon Winery tasting room with my friend Cody, aka The Wine Monk, visiting galleries and shops such as Rickeldoris Candy & Popcorn Company, and ending with a stop at the Grand Jerome Hotel. I came home with wine purchases from Echo Canyon and Caduceus Cellars.

Next was the beautiful drive to Sedona with stops at photo op viewing sites. Once there, the men relaxed with beers at Oak Street Brewery & Grill while I spent the afternoon shopping with my mom and aunt at Tlaquepaque Arts and Crafts Village.

Courthouse Butte

Tlaquepaque

To end our family day, I had planned dinner and sunset at one of my favorite Sedona restaurants - Mariposa Latin Grill - and it couldn't have been more perfect.

We were seated on the covered patio and greeted with complimentary appetizers from gracious chef and owner Lisa Dahl - flaky corn and queso empanadas with pineapple criolla, addictive Aguacate Frito (fried avocado) with pimentón aioli, and smoky grilled housemade chorizo (a must-order!) We rounded out our delicious feast with dishes such as grilled rack of lamb accompanied by a roasted yellow pepper coulis and cilantro-mint pesto, a juicy veal chop with zesty house chimichurri, decadent mashed potatoes scented with lemon and draped with lobster in a buttery garlic sauce, and sweet finales of key lime pie and chocolate and pistachio gelato.

As sunset approached, the restaurant and patio quickly filled with people gathered to celebrate the stunning view (video below). It was a glorious ending to a beautiful day in Arizona. I'll be back at the end of the month to join Mariposa as they celebrate two years with a festive party. You can register to join in on the festivities here.

On Friday, May 26th, at Proof at the Four Seasons Resort Scottsdale, I met friends Rich and Shayleen of Campari America. Shayleen, Regional Manager, was visiting from her home state of Texas, so this was a special treat. I sipped on a Boulevardier (bourbon, Campari, and sweet vermouth) as Chef Del Morris treated us to his fabulous smoked prime rib special.

We ended the night at Market Street Kitchen for, as usual, excellent cocktails by Garrit Guthrie and Chef Hunn's winning menu, including fried green tomatoes with shrimp remoulade, burrata with heirloom tomatoes, pasta alla vodka with lobster, and a fantastic special of fresh littleneck clams tossed with sauteed leeks and nduja.

On Saturday, May 27th, we celebrated my aunt's and uncle's (17th) and my parents' (53rd) anniversaries at one of Arizona's gems - Different Pointe of View. Sommelier Ian spoiled us with a round of bubbly and Chef Anthony sent out fabulous oysters and scallops that had mom and dad exclaiming they were the best they ever had. This special occasion also happened to fall on Arizona Restaurant Week. DPOV is one of the best deals in town where the special three-course prix-fixe includes full-size dishes from the regular menu with choices in red.

Seared scallop on polenta cake topped with herb-artichoke tapenade

A memorable dinner and gorgeous sunset, what a grand finale to the weekend! (video below):

For last week's Rubee Tuesday recap of visits to Desert Mountain Club for the Arizona Foothills Magazine Best of Valley Party, Cafe ZuZu at Hotel Valley Ho, Arrowhead Grill, and The Mix Up Bar and T. Cook's at Royal Palms Resort, see photos at this link

To browse past Rubee Tuesday recaps, visit this link.

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categories / Rubee Tuesday
tags / Rubee Tuesday, Sedona, Gertrude's, Desert Botanical Garden, Rock Springs Cafe, Sedona Road Trip, Mariposa, Market Street Kitchen, Different Pointe of View, Proof, Four Seasons, Jerome AZ, Christopher's, Kazzit

Gertrude's at the Desert Botanical Garden

December 08, 2015 / Christina Barrueta

“Where should I take out-of-town visitors?” is a question I am often asked, and the Desert Botanical Garden is a frequent answer. Celebrating the beautiful Sonoran desert, it’s the perfect location to admire the natural beauty unique to Arizona. Encompassing 140 acres in Papago Park, the DBG showcases more than 50,000 plants, including those native to Arizona along with plants from around the world adapted to desert conditions. Frequent cultural events such as art exhibits and concerts appeal to both visitors and locals alike. What makes this an even more enticing destination is its on-site restaurant, Gertrude’s, helmed by acclaimed Chef Matt Taylor (link to a previous feature I wrote for AZ Wine Lifestyle). Gertrude's bright and airy dining room and picturesque patio is the perfect setting for Chef Taylor's regionally-influenced and locally-sourced menu, along with a beverage program featuring Arizona vineyards, breweries, and distilleries and creative cocktails at the hands of General Manager Michelle Jacob. "We do our best, from the food to the drink, to bring in as much local as possible," Michelle tells me. "We're not so much as farm to table, or desert to table, but just Arizona to table. It’s very much an Arizona experience."

Gertrude's, named after Gertrude Webster, an environmentalist and founder of the Desert Botanical Garden (1939), serves lunch, dinner, and weekend brunch. The menu changes seasonally and the cocktails are a collaborative effort. "Every time Matt creates a menu, we sit together and taste the food and come up with what drinks best complement and host those items." Michelle says. "He has a theme in his head, where he wants to go with the food to suit the atmosphere, and what flavor profiles he's working on. We're in a setting, a tourist attraction, where we have a wonderful opportunity to take care of people from every walk of life, every culture, and every nation, so we try and create something that appeals to everyone from every aspect."

This thoughtfulness is exemplified in the jewel-toned Hummingbird, a refreshing blend of Cruzan Rum, Hum Botanical Liquor, fresh lemon juice, and hibiscus nectar. "This cocktail has hibiscus, which is very prevalent here in Arizona," Michelle notes.

This was expertly paired with Chef Matt's juicy Niman Ranch ham steak with dirty rice and rich redeye gravy. Chef Matt, well-known for his skill with Southern-influenced fare, explained his inspiration: "We made dirty rice for family meal one day and had some leftover Canadian bacon from brunch. I was like, man, I love ham steak with redeye gravy. This is a little different because it’s a darker one. In Texas you’ll see more of the light gravy and in Georgia and Louisiana more of the dark. Here I make it with coffee, root beer, pork stock and hot sauce. The dirty rice is cooked with Benton’s bacon for a nice smokiness, fried chicken livers, onions, peppers, celery, lots of garlic, Creole spice, and ham hock broth." That explains the layers of flavor in this delicious dish, and the finishing touch is a zippy foil of acidity brought by batons of pickled watermelon. "We pickle the watermelon with blood orange juice and it cuts the richness of the ham. It’s very representative of the South and it’s fun to pair with that cocktail. It’s one of the more simple dishes but it’s right up my alley."

The Hummingbird is also a wonderful partner to accompany one of my favorite entrées at Gertrude's: Tender, rosy, cider-cured duck breast with truffle and steel-cut oats. Michelle explains, "My bar manager Scott Case came up with the Hummingbird. I tasked him to create something that would specifically play against the flavor profile of this dish. It's served with steel-cut oats with truffle and broccoli, which are all very earthy. I wanted something bright to complement the duck."

"This is probably my favorite dish," says Chef Matt. "I love broccoli, it’s my favorite vegetable, and I love broccoli with truffles. Instead of doing rice, we wanted to try savory oats and cook it like risotto, but not as creamy. I like apples with duck, so we cured it with cider, and the sauce is a maple-sherry gastrique. I think the flavors of apple, maple, duck, and truffle really go well together." I certainly agree.

Chef Matt has a way with seafood, and tells me, "Every day we try to run a market fish, be it sashimi or crudo style, or cooked. Lately we’ve been doing a carpaccio with our albacore tuna flown in from Hawaii." To create the rectangles of silky, translucent slices, the tuna is layered between parchment paper and gently flattened with a rolling pin. "The sauce is made from smoked Fresno peppers, so we have a little bit of smoke and a little bit of spice. It's served with a salad of frozen grapes for texture and temperature contrast and a chiffonade of arugula and red oak lettuce. Then we add chicharrónes [crispy fried pork rinds]. I love fish with meat, like surf and turf. Think of it as tempura on your sushi roll."

Michelle explains her pairing of a barrel-aged Manhattan with coffee-infused whiskey served on the rocks. "I think it plays really well against the subtle flavor of the raw fish with the pepper and spice. I felt that the coffee and whiskey would balance with that and complement it instead of competing. I didn’t want to go sweet." The star is a local spirit, Whiskey Del Bac from Tucson's Hamilton Distillers. "We do a barrel-aged blend of his traditional whiskey and the smoked whiskey. We're actually going through it so fast that he’s aging us a 15-gallon barrel that we will get in January. Then we infuse it with coffee beans from Espressions Coffee Roastery in Phoenix. We also use AZ Bitters Lab Figgy Pudding bitters and amarena cherries that we smoke ourselves."

The Tundra, a dessert cocktail, is one of Michelle's favorites on the menu and she's happy to point out it's dairy-free, blending coconut water, milk, and rum with mint and white chocolate. It's wonderful on its own, but pairs beautifully with a fabulous mango panna cotta showered with vibrant mild ground chile and embellished with toasted coconut and mint. "It's not cloyingly sweet. I want it to complement the dessert because I want the dessert to shine," Michelle describes. "Coconut and white chocolate go together and pair nicely with the mango ."

Chef Matt guides the dessert creations. "It’s going into wintertime, which is tropical fruit season. The fruit from the southern hemisphere is really great this time of the year; we did pineapple last year. This is a mango mousse panna cotta with lime curd, macadamia nut powder, and Piment d'Espelette. I love chiles with mango and I like heat in dessert. I’m not a big sweets person so I like some spice or some salt that makes everything pop. The macadamia nut powder with toasted coconut gives it texture and we have the lime curd for acidity."

The current menu launched in mid-October. The dishes are available at both lunch and dinner with the addition of lunch items such as wraps, "but we sell a nice amount of entrées at lunch," says Chef Matt, "and popular appetizers are the salmon tartare and mussels." "We sell a ton of tuna and scallops," adds Michelle.

Now is the perfect time of year to visit the Desert Botanical Garden. Chef Matt tells me about some of the current events. "We have Bruce Munro with a nighttime exhibit that has to do with light and water. He's from England and his pieces are really cool. And the luminarias are nice. They have live music set up throughout the garden."

With an exceptional Sonoran desert setting and equally special menu, Gertrude's at the Desert Botanical Garden is a magical combination.

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tags / Gertrude's, Desert Botanical Garden, cocktails, Matt Taylor