Write On Rubee

An Arizona-based food, beverage and travel writer since 2008, I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond. Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.

RUBEE TUESDAY: Cafe Monarch, Hotel Valley Ho, ZuZu

June 27, 2023  /  Christina Barrueta

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.

June’s Show Stopper Shake at Zuzu at Hotel Valley Ho is inspired by the classic Happy Meal - a chocolate shake with a macaron "burger" and cake pop "nuggets."

Thursday, June 15: Cafe Monarch (Old Town Scottsdale). It’s always nice to get together with John Bergman, co-founder of WorldClass, when he is in town, and on Thursday we were joined by Zane from his team and Eddie, GM at Prime at Gila River Casino Resort, for a spectacular dinner.

Golden Osetra caviar service

Some of the options from our four-course dinner with the Reserve wine pairing:

  • Shrimp ceviche with charred pineapple salpicon, avocado, and plantain chip

  • Sesame-crusted bigeye tuna with umeboshi tare sauce, compressed jicama, kimchi aioli, and crispy rice

  • Berkshire pork belly with Crow's Dairy sumac goat cheese, grilled peaches, spiced cashews, gooseberry, wild arugula, meyer lemon vin, and honeycomb

  • Surf and turf with Wagyu and sea bass, root vegetables, fingerling potatoes, manchego butter, wild mushroom, and Bordelaise

  • Frutti di mare with ‘nduja and lemon crema

Friday, June 16: Hotel Valley Ho (Old Town Scottsdale). We were invited for a hosted staycation at one of our favorite resorts along with a weekend of special events.

After checking in, it was off to the OH Pool to meet up with media friends at our reserved cabana.

As part of the Hotel Valley Ho’s monthly Sip + Shop market series, James Beard award nominee Lindsay Autry of THE REGIONAL in West Palm Beach and Honeybelle at PGA National Resort was the celebrity guest for the weekend. Our media group had a chance to chat with Lindsay, a finalist on Bravo’s “Top Chef,” over cocktails and appetizers at a special meet-and-greet.

Executive Chef Russell LaCasce of Hotel Valley Ho and chef-owner Lindsay Autry of THE REGIONAL

Afterwards, we dined at Zuzu on fantastic dishes such as steak frites with WorldClass Devesa ribeye from Argentina, chimichurri, peppercorn Foyot sauce, and garlic-parmesan fries; sugar snap pea pasta carbonara with pesto cream and toasted hazelnuts; lemon meringue pie.

WorldClass Argentine ribeye and frites

On Saturday morning, we slept in before heading over to the hotel’s monthly indoor farmer’s market. When our summer heat means the outdoor farmers markets go on hiatus, the Hotel Valley Ho opens their doors to invite guests to shop local purveyors, wines and spirits to a free indoor market with live music (for more information and to register for July’s event with special guest Robert Irvine, visit this link)

As guest chef, Lindsay served her amazing tea-brined fried chicken and kale and green apple slaw. I’m ready to make a trip to Florida just to eat this again!

Chef Lindsay Autry, guest chef at Sip and Shop at Hotel Valley Ho in Old Town Scottsdale

Wine and spirits were poured (I visited Tequila Corrido and DAOU Vineyards in between bites) and it was nice to see so many familiar faces, like MJ Coe and James Porter of Breadworks, Chris Schlattman of Better Events Management private chef service (soon to open a restaurant!), Brent Kille of Sonoran Pasta Co, Jason Raducha of Noble Bread, and Rachel Benkowski with Bone Haus Brewing.

I’ll be stocking my pantry and fridge with plenty of goodies from Sonoran Pasta Co, Wild Rye Baking, and Breadworks.

That night, we gathered at Hotel Valley Ho’s Sands venue for Chef Lindsay’s cooking demo and delicious three-course dinner paired with DAOU Vineyards. We began with a welcome cocktail with Tequila Corrido, and chimichurri salt rim paired with passed bites such as oysters and fried green tomatoes.

Our mouthwatering feast paired with DAOU wines included seafood gumbo with sausage and fried okra, WorldClass Devesa Argentine ribeye with shishito peppers, Swiss chard, and short rib raviolo, and Atlantic Beach pie with lemon curd and candied Honeybell oranges.

As one of the sponsors, John Bergman, founder of WorldClass, spoke to the crowd about its mission to “Discover Hidden Treasures” and introduce them to chefs and diners.

WorldClass Account Executive Zane Smith, Hotel Valley Ho Executive Chef Russell LaCasce, and John Bergman, co-founder of WorldClass

Before checking out the next day, we returned to Zuzu for brunch, which is offered daily from 10 am to 2 pm. For me, a Purple People Eater and strawberry cheesecake French toast, and for my husband the Hot Chicken sandwich. Thank you to the Hotel Valley Ho for another wonderful stay!

Check back on my next Rubee Tuesday for our Hermosa Inn staycation with Cool Dining in the Cellar and a visit to one of my favorite cocktail lounges, Little Rituals.

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categories / Rubee Tuesday
tags / Hotel Valley Ho, Zuzu, Old Town Scottsdale

RUBEE TUESDAY: Rough Rider, The Mexicano, Arboleda, Fabio on Fire Panini and Gelato, Trevor's on Mayo, Buck & Rider

June 20, 2023  /  Christina Barrueta

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 in Scottsdale

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.

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categories / Rubee Tuesday
tags / downtown Phoenix, Arboleda, Rough Rider, The Mexicano, Fabio on Fire, Fabio on Fire Panini and Gelateria, Trevor's, Buck & Rider, Buck and Rider

RUBEE TUESDAY: Trevor's, Chilte, Course, Rice Paper, Il Capo Pizzeria, Mother Road Beer Dinner at the Arizona Biltmore

June 13, 2023  /  Christina Barrueta

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.

At Chilte in downtown Phoenix, diners can add on WorldClass caviar to a savory dish like the green chorizo vampiro (pictured below) or sweet such as the fabulous guava tart with white cheddar and shrimp dust here.

Tuesday, June 6: Trevor’s on Mayo Blvd (North Scottsdale). I had a fun time with my fellow judges for a blind seltzer tasting. Look for the results in an upcoming issue of Tasting Panel magazine.

Wednesday, June 7, 2023: Chilte (downtown Phoenix). In the July issue of A Taste of AZ magazine you’ll be able to read all about Chilte, one of Arizona’s most exciting new restaurants, and my interview with Chef Lawrence Smith. Since I wrote that feature, Lawrence introduced some new menu items, so here’s a peek at a fantastic feast where I was joined by my friends from WorldClass. You can also watch a video Reel HERE.

I wasn’t able to fit them in my article, but the craft cocktails created by Chef Lawrence are just as spectacular as his creative Mexican dishes. Clockwise from top left:

Green Chile Margarita with house-roasted green chiles
Por Siempre with sotol, piloncillo and mole bitters
El Verde Peligroso with gin, kiwi, epazote and celery bitters
Whiskey Sour
Sangre De Maize, a mezcal and corn Negroni

One of many signature dishes, Lawrence created Black Pink for his episode on Food Network Chopped where the secret ingredient was chocolate. It’s an amazing combination of WorldClass langoustine red shrimp in a chocolate-spiked agua chile with pink grapefruit, cucumber, and house tostadas.

Black Pink at Chilte with WorldClass langoustino red shrimp

Other must-orders:

Yuca fries with furikake, queso cincho, and Buddha’s Hand aioli.
Chicharrones with charred tomatillo guacamole, jamaica and chile de árbol salsa and Benny Blanco flour tortillas.
Chorizo verde vampiro with handmade tortillas, green chorizo, queso Chihuahua, and salsa macha.
Quesadilla with queso Chihuahua wrapped in a hoja santa leaf with salsa verde, goat cheese, chiltepin, salsa macha, and a sprinkle of chicatanas (Oaxacan roasted ants).
Birria with miso consommé and salsa tatemada
Marrow Burger with green chile, bone marrow, white cheddar, caramelized onions, lettuce, and Chimayo aioli on a Noble Bread bun served with Frites Street fries dusted in togarashi and cotija.

And tip: On Wednesdays, wine by the bottles are half-price, like the Mexican chardonnay below, Château Camou from Guadalupe Valley.

The Grilled Romaine with goat cheese and smoked corn was another new addition that debuted on June 7. Be sure to add the option of three juicy WorldClass Patagonian lamb chops to your salad (or a double order like we did!)

WorldClass Patagonian lamb chops can be added to the grilled Romaine salad

I had to order two of Chef Lawrence’s favorite cocktails as an after-dinner drink(s) and they were just as stellar as my first cocktail: Hada Madrina (absinthe, gin, and pineapple garnished with queso cincho and chiltepin) and the Carajilllo (local Provision espresso, Spanish 43, orange, and lavender).

The perfect ending? Guava tart with cheesecake and guava curd in a sablée crust with coconut tres leches and white cheddar and shrimp dust (don’t forget the option of caviar for $10; it was a brilliant combination!) and a round of sotol.

Thursday, June 8: Mother Road beer dinner at McArthur’s at the Arizona Biltmore resort. I became a fan of this craft brewery after visiting them on a Flagstaff press trip for Arizona Beer Week (check out my write-up here). I partnered with Mother Road Brewing for this event, so look for my detailed recap next week. For a preview, you can watch my video Reel by clicking HERE.

Friday, June 9: Course (Scottsdale). As I mentioned in this Rubee Tuesday, Course just opened last month and it’s a fantastic addition to our dining scene. I’m also featuring GM and sommelier Nick Padua and chef-owner Cory Oppold in my next Sonoran Scoop column in SOMM Journal, and stopped by for an interview. Look for it in the August issue.

Rice Paper is located in the same shopping center, so afterwards I picked up lunch to bring home (and enjoyed a Mexicanese Margarita while I waited for my order). Nick had recommended the Bruce Lee roll with pork, shrimp, crispy roll, jalapeño, Grandma’s hot sauce, Thai chile, and Ssiracha served with Asian pesto sauce, and it’s now my new favorite here.

Also in the shopping center is one of our favorite pizza spots, Il Capo Pizzeria, so dinner that night was a NY-style sausage pizza.

Check back on my next Rubee Tuesday for visits to Rough Rider, The Mexicano, Arboleda, and Trevor's on Mayo.

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categories / Rubee Tuesday
tags / Trevor's, Chilte, Course, Course Scottsdale, Cory Oppold, Nick Padua, Il Capo Pizzeria, Rice paper, Mother Road, Arizona Biltmore

RUBEE TUESDAY: JW Marriott Desert Ridge Resort, The Mexicano, D&Y Chinese, and Francine.

June 06, 2023  /  Christina Barrueta

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.

JW Marriott Desert Ridge Kokopelli’s Cabana Colada

Thursday, May 25: JW Marriott Desert Ridge. We had family visiting from Texas and one of our traditions (see last year) has been to spend a day poolside in a Canyon Creek Lazy River Day Suite. These luxurious cabanas offer a private half bathroom, air conditioning, misting system, indoor and outdoor seating, and more, and the kids love being steps from the lazy river (this year’s video HERE).

And the JW Marriott Desert Ridge pool amenities are actually going to get bigger and better with a current expansion into AquaRidge WaterPark. This $18 million pool transformation will include an enhanced lazy river, Havasu Playground with three new water slides, and an exclusive adults-only Sky Island. Click the photo below to get all the details.

Saturday, May 27: The Mexicano (North Scottsdale). This is one of our favorite spots with one of our favorite chefs - Fidencio Alatriste - and I knew the kids would love the fun menu and colorful vibe.

Chef Fidencio Alatriste of the Mexicano

And good timing! Our visit happened to be three days after the launch of new cocktails and menu items, and you’ll want to add these to your new favorites list:

  • Amor Amago with tequila repo, lime, agave, and chocolate bitters; Summer Fling Margarita with strawberry and kiwi

  • Ahi tacos with chipotle mayo and serrano ponzu

  • Watermelon ensalada fresca

  • Chicken tinga empanadas

  • The BEST chicharrones (my Mexican husband said he hasn't had chicharrones this good since he was a kid)

  • Chile relleno with salsa verde

And while the kids loved their options from the children’s menu (cheese enchiladas and a chicken burrito), the big hit was the surprise dessert board.

Conchas stuffed with vanilla cream, flan with roasted pineapple and vanilla whipped cream, pineapple empanadas with caramel sauce, and a churro cart with chocolate, caramel, and tres leches dipping sauces. Gracias, Fidencio!

Thursday. June 1: D&Y Chinese (Glendale). A family dinner at our favorite neighborhood Chinese spot included trying three new-to-us dishes from the menu - roast duck carved Peking style with steamed buns, beef chow fun, and honey walnut shrimp.

Peking duck at D&Y Chinese in Glendale, Arizona

Friday, June 2: Francine (Scottsdale Fashion Square). Though we’ve been long-time fans of Francine and have been many times, our last visit was more than a year ago so we were long overdue. When we were invited to check out the spring menu, I was excited to meet new Executive Chef Connor Harmon and try his dishes. What a talent! We loved both the savory dishes, and his dessert creations. Here’s our fabulous feast (and you can watch a video Reel HERE):

Grilled WorldClass Portuguese octopus with piperade, Niçoise olives and fennel.

Grilled WorldClass octopus at Francine

Pure Bliss (gin, Chartreuse, Lillet, Chareau) and vodka Martini with blue cheese-stuffed olives; frito mixto; pea soup en croute with crab; spinach risotto with pistachios and lobster add-on (now my favorite risotto in town!); chicken Milanese; Domaine Georges Lignier & Fils Clos des Ormes Premier Cru.

Herb-crusted WorldClass Patagonian lamb chops with baby vegetable sauté and rosemary olive oil, paired with 2017 Domaine Georges Lignier & Fils Clos des Ormes Premier Cru Burgundy.

WorldClass lamb chops at Francine

Chocolate pot de crème with hazelnut crumble and Grand Marnier chantilly; Espresso Martini; lemon curd tart with torched meringue; Scholar’s Folly (Whistlepig 10-year rye, Averna, Manzanilla sherry).

Olive oil cake with local Steadfast Farm honey, salted caramel sauce, lemon and honey mascarpone, olive oil powder and honeycomb tuile.

Check back on my next Rubee Tuesday for visits to Trevor’s for a Tasting Panel magazine feature, Chilte at The Egyptian Motor Lodge, a Mother Road Beer Dinner at Arizona Biltmore, Course for a SOMM Journal interview, Rice Paper, and Il Capo Pizzeria.

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categories / Rubee Tuesday
tags / JW Marriott Desert Ridge, JW Marriott, Fidencio Alatriste, The Mexicano, D&Y Chinese, Francine