RUBEE TUESDAY: December 7-11: Glenfiddich Dinner at Blue Hound, Fabio on Fire, The Boulders Resort, Stock and Stable
A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.
The Boulders Resort and Spa
Thursday, December 7: Blue Hound Kitchen & Cocktails at the Hotel Palomar Phoenix Kimpton is one of my favorite spots, so I accepted a media invitation with no hesitation. Last Thursday featured a special Glenfiddich event showcasing the Solera Reserve 15 year old (a personal favorite. aged in sherry casks) and two unique whiskies, part of their Experimental Series - the Glenfiddich IPA Experiment, finished in Speyside IPA barrels (with the IPA a collaboration between malt master Brian Kinsman and a local craft brewer) and Project XX, a blend by Kinsman of 20 malts chosen by 20 whisky experts from 16 countries. Note: You can read my prior interview with Brian Kinsman here.
Our educational evening was led by the knowledgeable and enthusiastic Michael Anderson, Luxury Spirits Specialist at Young's Market Company, and Chef de Cuisine Chris Neff made sure each pour was paired with a delicious dish.
I started with an excellent Glenfiddich Blood and Sand by Phil Clark, head bartender, before a great dinner of:
- Course one: Pork belly with apple butter, pistachios, mustard greens, honey, and a wonderful beer vinegar made by Chef Neff. Paired with the Glenfiddich Solera Reserve.
- Course two: Diver scallops with fresh spinach tagliatelle, brown butter, butternut squash and fennel salad. Paired with the Glenfiddich IPA.
- Course three: Short rib with parsnip puree, smoked mushrooms, and cherry jus. Paired with the Glenfiddich Project XX.
Friday, December 8: Back to Fabio on Fire, a neighborhood favorite (I've previously mentioned it here and here). This time I started with a special of mozzarella di bufala (Italian mozzarella made with buffalo milk) flown in from Naples with arugula, prosciutto di Parma, and a balsamic drizzle. For my main course, I ordered another special, a fantastic rack of lamb roasted in the wood-fired oven with rosemary and garlic potatoes. My husband had his regular order of an appetizer of meatballs and then the lobster ravioli with crabmeat sauce. We ended with strawberry gelato and puff pastry diplomatico, and took home a dozen cookies, sfogliatelle, pandoro (a special holiday cake), and cannolis for my dad.
Saturday, December 9. I'm working on my next feature for Experience Scottsdale, an Aperol Spritz round-up. I've chosen five great spots to enjoy this cocktail or its variations, including the Discovery Lounge at The Bouders Resort. Thanks to Culinary Director Chef Brian Archibald, I not only fell in love with their libation (made with a house barrel-aged Aperol), but spent the afternoon dining and imbibing. Look for details on those dishes and drinks on an upcoming recap here, and my Aperol Spritz list on ExperienceScottsdale.com.
One highlight was a new Boulders Flask cocktail for two, made with smoked ice cubes, the Boulders' exclusive Casa Noble Anejo, El Silencio mezcal, Aperol, Shrub & Co Blood Orange Shrub, lime, and honey water...and it needs a title! Want to win free cocktails and dinner? Enter the Facebook contest here by suggesting the name for this new drink. If yours is chosen, you'll win an etched Boulders glass flask containing cocktails for two, and two entrees from the Discovery Lounge menu at the Boulders Resort. Winner will be announced at 5 pm Monday, December 18, 2017 (UPDATE: Congratulations to Laura R on Facebook who won with El Corazón de Silencio, "The Heart of Silence")
Dinner that night was a media invitation and return to a favorite, Stock and Stable (see past visits here and here, and a Rubee Tuesday visit here). I'm a big fan of Executive Chef Joe Absolor, so a special treat was having a chance to spend some time chatting with this talented chef.
We grazed on kung pao cauliflower, corn dogs made with TenderBelly franks, and Philly cheesesteak rolls before diving into a double cheeseburger with garlic and rosemary frites and chef's spot-on suggestion of the Beer Butt Chicken (super juicy from a beer marinade and served with a lemony jus), ordered with a side of Brussels sprouts and Hasselback potato. Another great night at Stock & Stable, though too full for dessert!
To browse past Rubee Tuesday recaps, visit this link.