RUBEE TUESDAY: Rough Rider, The Mexicano, Arboleda, Fabio on Fire Panini and Gelato, Trevor's on Mayo, Buck & Rider
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
WorldClass Devesa ribeye topped with chiltepin butter, al pastor marinated bone marrow with elote, queso fresco and salsa macha, and tortillas at The Mexicano in Scottsdale
Monday, June 12: Rough Rider (downtown Phoenix). I was invited to join Frey Ranch Farm and Distillery co-founders Colby and Ashley Frey for a special farm-to-table dinner to celebrate the distribution of their award-winning whiskeys in Arizona. We learned that Colby’s family has been farming in northern Nevada since 1854 and their 1,500-acre farm east of the Sierra Nevada represents this legacy, with the grains for all of their bourbon and rye whiskeys sustainably grown on site. You can also see a video recap by clicking here.
Ashley and Colby Frey, founders of Frey Ranch Farm and Distillery
In collaboration with the bar team at Rough Rider, Beverage Director Alex Montoya introduced expertly-crafted cocktails that were inspired by his childhood flavors and nostalgic flavors. They incorporated not only Frey Ranch spirits, but also their honey and grains, as well as Arizona-grown ingredients.
Welcome Cocktail: Frey Ranch bourbon and rye, tropical tea, wildflower honey, lemon, and pineapple.
Chefs Ian Herschberg and Michael Swift, who had been invited to stay at the ranch, shared their experience, with executive chef Ian telling the crowd: “We had an amazing time at the ranch. It’s one of the best experiences I’ve had as a chef, being able to go out to the farm itself. Every single course features something from the farm to emphasize the ingredients.”
Chefs Ian Herschberg and Michael Swift of Rough Rider in downtown Phoenix
The menu:
Smoked trout rillettes with pickled celery on top of housemade rye cracker using Frey Ranch rye flour.
Cocktail: Oasis of Nevada with Frey Ranch bourbon, Frey Ranch honey, cinnamon, soda, and lemon.
Alfalfa sprout salad with greens, fennel, and blueberries tossed in a dressing made with Frey Ranch honey produced by bees which feed off of alfalfa flowers.
Cocktail: Dust Maker, my favorite cocktail of the night. It combined Frey Ranch Rye whiskey, Frey Ranch malted barley-infused Maraschino liqueur, lemon, orange bitters, and Alex’s fantastic amaro made with Arizona citrus, honey, and chamomile flowers (which some of us asked to try on its own - wow!).
Shrimp and grits (with Frey Ranch cornmeal) with chipotle cream sauce.
Cocktail: For The Land, made with Frey Ranch bourbon, herbal amaro, sweet vermouth, bitters, Frey Ranch toasted oat-piloncillo foam.
Risotto made with Frey Ranch wheat berries, bone marrow, and saffron topped with braised and pressed short rib drizzled with Bordelaise sauce.
Cocktail: Slow Grown, a clarified oat milk cocktail with Frey Ranch bourbon, vanilla, Frey Ranch cornmeal tejuino with piloncillo, blueberry oleo, and Nixta corn liqueur.
Chocolate cake with layers including malted barley cake and cream cheese-chocolate frosting,
Pairing: A pour of the exquisite Frey Ranch Cask Strength Single Barrel #1404, with notes of butterscotch, creme brulee, and caramel.
Tuesday, June 13: The Mexicano (North Scottsdale). I’m working on an assignment for The Tasting Panel magazine about a not-yet-released Spanish beverage called Spicy Wings. You can read all about it in the September issue, but until then, here are some behind-the-scenes shots of our fun afternoon. You can also watch the video reel by clicking here.
Chef Fidencio Alatriste of The Mexicano with a platter of WorldClass Devesa ribeye
Stop two for my Tasting Panel assignment was Arboleda.
Richie Moe at Arboleda in Scottsdale Quarter
That night, we stopped by for a sneak peek preview of Fabio on Fire Panini & Gelateria which officially opened the next day in Sunrise Promenade near Lake Pleasant Parkway and Happy Valley Rd in Peoria. I’ve been in love with Fabio Ceschetti’s Fabio on Fire Italian restaurant since it opened, and I’m just as excited about his second spot offering a deli for imported Italian ingredients, panini on wood-fired puccia, and the BEST gelato. You can see more on my video reel by clicking here.
Toscano panini: Wood-fired porchetta with Parmigiano cheese spread, provolone, and fried zucchini.
Chef Fabio Ceschetti of Fabio on Fire Panini and Gelato
Wednesday, June 14: Trevor’s on Mayo (North Scottsdale). This was a quick stop to visit Beverage Director Jordan Chandler for the final part of my Tasting Panel magazine feature. Thank you Jordan!
Afterwards, we had lunch across the street at Buck & Rider (North Scottsdale): The burger for my husband, and fish and chips for me.
Check back on my next Rubee Tuesday for visits to Cafe Monarch and a Hotel Valley Ho staycation with the 2023 kick-off Sip and Shop market and a celebrity chef dinner with Chef Lindsay Autry.