RUBEE TUESDAY: Angry Crab Shack, Foodist Awards, Hearth '61, Sandfish Sushi and Whiskey, Mora Italian
WorldClass Argentine New York strip steak with prezzemolo chimichurri at Mora Italian
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.
Friday, April 21: Angry Crab Shack in Peoria for dinner with mom and dad. They ordered some of their favorites (chicken wings, oysters, and catfish), while my husband had clam chowder and fried shrimp, and I went with my usual - Seafood Boil with 1 lb of king crab legs, corn, potato, hardboiled egg and crispy tofu with Medium Trifecta sauce + a side of Hot Trifecta. Shout-out to Cameron for great service.
Monday, April 24: The annual Foodist Awards, presented by the Arizona Restaurant Association. This year’s event had the largest crowd yet, with almost 500 people gathering to celebrate the 2023 winners (you can see the finalists here). Click the photo below of 2022 Food Pioneer winner Mark Rusconi and 2023 winner Mark Tarbell to see the full list of 2023 Foodist Award winners.
Tuesday, April 25: Hearth ‘61 at Mountain Shadows resort. Another great visit to one of my favorite resorts, this time with Meridith May and her husband Bill Brandel, owners of The SOMM Journal and Tasting Panel magazines. Thank you to Food and Beverage Director Jim Gallen who kindly came in on his day off to share his wine expertise! For a video, click on this Instagram Reel.
Recommended dishes: Tempura oyster mushrooms with sunchokes, shishito peppers, black garlic tahini, and salsa matcha; short rib agnolotti with roasted fennel, pearl onions, mushroom velouté and lemon crème fraiche; Two Wash Ranch chicken roulade with barley risotto and charred scallion vinaigrette; Niman Ranch beef tenderloin with red wine demi-glace, bleu cheese fondue, and truffled mashed potatoes.
Wednesday, April 26: Sandfish Sushi and Whiskey, Phoenix. I was invited by Visit Greater Palm Springs to join other travel writers for a networking dinner at Sandfish Sushi & Whiskey to learn more about the new developments in the Greater Palm Springs region. As a special treat, chef-owner Engin Onural flew in from Palm Springs, where the original location of Sandfish is located.
Executive Chef and owner Engin Onural of Sandfish Sushi & Whiskey with his famous spicy tuna tostadas
Some of our delicious dishes by Chef Onural and Sandfish Phoenix Chef Chris Wolf: Beet-cured salmon with potato-nori pave, yuzu creme fraiche, and purple ninja radish; oysters with bubu arare; scallop crudo with walnuts and yuzu vinaigrette; Sandfish Roll with tuna, crab, crispy potato threads, and black truffle; and pork belly bao buns.
Friday, April 28: Arboleda, Scottsdale Quarter. I joined Eric Walters of A Taste of AZ to record a podcast with co-owner Mitchell Rosenthal and Executive Chef Evan Gotanda Stay tuned!
That night, we had reservations at Mora Italian for dinner. Bonus: Our visit also just happened to coincide with the launch of the new cocktail list. Loved:
The Apricots are Talking: Vanilla-infused Uncle Nearest 1884, Bitter Truth Apricot, allspice dram, lemon, ginger, cinnamon and fig bitters
Now and Zen: Haku vodka, Midori, Pomp & Whimsey liqueur, lemon, orane and honey Greek yogurt
951: (Named for Oaxaca’s area code) Montelobos mezcal, amaretto, Marcona almond orgeat, lemon, rosemary, and almond bitters shaken with egg white.
What’s in the Box: Smoked and served in a treasure chest, with Tiki Lovers pineapple rum, Plantation OFTD, crème de pêche, lime, pineapple, blood orange, and Calabrian chile.
For a video on my visit, you can watch my Instagram Reel HERE.
Recommended Dishes: Charred WorldClass octopus with squid ink aioli, salsa verde, tomatoes, and baby potatoes and…
WorldClass octopus with squid ink aioli, salsa verde, tomatoes, and baby potatoes
Foccacio di Reco with stracchino cheese, fettucine with mushrooms, roasted garlic, and escarole; signature Pasta al Pomodoro; WorldClass Argentine NY strip steak with prezzemolo chimichurri; and side dishes - potato puree with marsala chicken jus and crispy leeks, and balsamic fig glazed eggplant with mint gremolata, pickled onions, and Fresno pepper and radish salad.
And another must-order for a sweet finale - the decadent banana bread pudding made with WorldClass Doce Extra de Banana, a banana jam from the Azores in Portugual.
As a preview for the next installments, you can follow my Instagram for planned visits to Tia Carmen, The Americano, Arboleda, D&Y Chinese, Pomo Pizzeria, The Phoenician Kentucky Derby Party, an AZ Restaurant Week Dine-Around preview, and a podcast at Wrigley Mansion.
And if you like my Instagram and this blog, I’d love your vote (and am honored to be nominated!) for Best Instagram Account and Best Food Blogger for PHOENIX magazine’s Best of the Valley issue! You can vote once a day through May 21 at THIS LINK