RUBEE TUESDAY: Prime at Gila River Resort and Casino at Wild Horse Pass, Tia Carmen, Tarbell’s and Vecina.
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.
Elevated Seafood Tower at Prime at Gila River Resort & Casino - Wild Horse Pass
Wednesday, July 28: Prime, A Shula's Steak House Gila River Resorts & CasinosPrime, A Shula's Steak House Gila River Resorts & CasinosPrime, A Shula's Steak House at Gila River Resorts & Casinos – Wild Horse Pass (Chandler). While I’m usually here to attend one of their spectacular wine dinners, this time I was interviewing Chef Michael Dei Maggi, Advanced Sommelier Troy Tranzow, and Gila River Resort & Casinos Corporate VP of Food and Beverage Maj Kayyali for a SOMM Journal feature.
Chef Michael Dei Maggi, Sommelier Troy Tranzow, and Gila River Resort VP of Food and Beverage Maj Kayyali
After a great interview, we stayed for surf and turf that included the Elevated Seafood Tower, Potted King crab (a new favorite!), and Japanese A5 Wagyu (not pictured).
And, as alway, fantastic cocktails thanks to the skills of Camille Tixier.
Tamarindo Sour (Knob Creek rye, Alma Tepec Chile Pasilla liqueur, lime juice, Camille’s tamarind syrup, grapefruit bitters, and a rim of crushed Lucas tamarindo candy), Vieux Carré, and Sunshine Spritzer (Sloe gin, Italicus, Suze and club soda).
Thursday, July 29: Tia Carmen at JWMarriott Desert Ridge (Phoenix). In August, The SOMM Journal is hosting a Gavi Master Class at Tia Carmen, providing a perfect opportunity to join Meridith May, the editor and owner of SOMM Journal, and event manager Dawn for lunch and a walkthrough at one of my favorite restaurants.
For dinner that night. we headed to another of our favorites, Tarbell’s, for a wine dinner highlighting mushrooms with special guest Brian Hedger, owner of local mushroom purveyor Hypha Foods.
Another fantastic experience at Tarbell’s!
Friday, June 30: Vecina (Phoenix). We ended our food-filled week at a Phoenix gem I wish I could get to more often, And this visit was extra-special as we were joined by Abel Arriaga, founder of Compa Spirits, and his family.
I fell in love with this taco árabe when it was a special, so I'm thrilled they added it to the menu! It features WorldClass Ibérico de Bellota pluma with chipotle crema, cashew dukkah, micro cilantro, and Fresno chiles on flatbread.
Taco árabe with WorldClass Iberico de bellotta pluma
Other must-orders include the Raiz Rioja cocktail with guacamole, chicken karaage with aji amarillo and togarashi, hiramasa ceviche with coconut leche de tigre, and skirt steak tacos with cascabel chile.
And this is still one of my favorite octopus dishes in town - WorldClass octopus with mole rojo, white beans, aji verde, and crispy potatoes.
Abel’s mission is to support small businesses across Mexico by curating beautiful artisanal spirits and boutique wines. Naturally, we had to sample some for ourselves, and wow, I was impressed! If you’re heading to Vecina (or see this on any other menus around town), be sure to order a bottle of Parvada Tinto from winemaker Lucía García Alonso in Valle de Parras in Coahuila de Zaragoza (the oldest wine region in America). It’s a rich and layered blend of Merlot, Cabernet Sauvignon, and Tempranillo with notes of cocoa, plum, and black fruit and especially delicious paired with my taco árabe.
And to pair with decadent mezcal banana bread and peanut butter mousse, I was introduced to Lechugilla, a lesser-known agave spirit. Both of these were beautiful expressions of Lechuguilla (two different species), and I can’t wait to explore this category more. Thank you, Abel, for the introduction!
Lechugilla Cumbrita de la Sierra is made by Maestro Destilador Dolores González and hails from Chihuahua. The agaves are cooked in an earthen oven covered with pine needle duff, milled by hand using an axe and wooden mallet, fermented in a stone and clay basin with spring water, and distilled in a unique hybrid still called a "tren."
Lamata Lechuguilla Sonora, crafted by Maestro Vinatero Martín Yépiz in Alamo, Sonora begins with cooking the agaves in an underground oven before mashing with an axe in a wooden canoe. Abel pointed out that with a lot size of only 150 liters, it’s a rare find and has become a collector’s item. Tip: I also spied this on the backbar at Arboleda on my last visit.
Looking to do some exploration yourself? Join me at next month’s Chilte and Compas Spirits cocktail collab! Get all the details by clicking the photo below.
Check back on my next Rubee Tuesday for visits to Sicilian Butcher, The Mexicano, Thirsty Camel at The Phoenician, and Farm Provisions in Prescott.
