Back to Andreoli's

February 17, 2016 / Christina Barrueta

It's no secret that I'm a huge fan of Andreoli's, as I've mentioned previously here. This afternoon I met with my friend Melissa (Editor-in-Chief of the fabulous publication Arizona Foothills Magazine). Neither of us had been back in a while, so Andreoli's was a perfect choice. While Melissa enjoyed a cecchali sandwich (Italian tuna, mayo and cherry tomatoes on Giovanni's wonderful freshly baked bread), I opted for one of the specials. Giovanni has an amazing way with seafood, and one of the many items written on Wednesday's board was Spaghettini con Polipo Pomidirini Pachini.

Wow. I have to say this is the best pasta and octopus dish I've ever had. Fresh and tender octopus (flown in from Italy) was tossed with expertly-cooked al dente pasta in fruity olive oil seasoned with garlic and sweet cherry tomatoes. It was so good, I made myself leave enough to take home to enjoy a second time...which my mom, visiting from Massachusetts, promptly ate, saying, "this is my perfect kind of food, so fresh, so simple." She is a wise woman, indeed.

It's impossible to leave without buying some pastries or enjoying dessert, and I never do. Today I took home a piece of pistachio cake which I shared with dad, and the most amazing chocolate croissants.

Andreoli's is such an authentic Italian gem. If I didn't live 40 minutes away, I'd be here weekly.

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Tandoori Times 2 in Glendale

February 15, 2016 / Christina Barrueta

My good friend Jenelle Bonifield, who takes many of the beautiful photos for this site, has mentioned Tandoori Times 2 (the original is in Scottsdale) more than once and I finally had a chance to join my friend Chastity there for lunch. And I'm so glad I made it, though what took me so long? I'm always happy to find a gem in my NW Valley area that is saturated with chains and, as first-time visitors, we both agreed we'd be back.

It has a bright and cheery atmosphere with a full bar and a few small tables on an outdoor patio.

I sipped on a Masala Soda (Coke with masala seasonings and a squeeze of lemon) as we started with warm, puffy garlicky naan.

We decided to share saag paneer (creamy spiced spinach stuffed with cubes of paneer cheese), fluffy basmati rice, tikka masala (tender chicken in a fragrant masala curry), and baingan bharta (a velvety eggplant curry), served with chutneys and preserved lemon. The dishes delivered layered flavors and a complex, lingering heat. I would order any of these again, and plan to.

I can't wait to return for dinner, and already have plans to meet a friend for Happy Hour.

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tags / Tandoori Times 2, Indian food, Glendale

Into the Soup with Chef Mecinas of the Four Seasons

February 12, 2016 / Christina Barrueta

This week, I was invited back to Into the Soup with Heidi Lee, a weekly radio show hosted by vivacious Heidi Lee Simpson (click here for my behind-the-scenes with Chef Matt Taylor of Gertrude's on a prior show). Sponsored by the Arizona Culinary Institute, her goal is to support the local culinary scene with Arizona's many talented chefs, farmers, businesses, and purveyors. Due to a technical glitch, we had the lovely bonus of spending time with Chef Mel at the beautiful Four Seasons Resort Scottsdale at Troon North on two separate occasions. Chef Mel could not have been more gracious to take time out of his busy schedule AND spoil us each time with creative cocktails and his delicious menu. Look for it to air this Saturday on KWSS 93.9 at noon. Here are some photos from behind the scenes.

"Take one" started with breakfast and excellent Blood Marys from Proof on a Sunday morning surrounded by the panoramic beauty of the Sonoran desert on Talavera's patio.

As we spent some time with Chef Mel, we learned about the special menus for the holiday weekend, including vegetarian and multi-course Valentine's Day menus, and champagne specials.

Want to know what the Soup of the Week and the Weekly Whet your Whistle featuring Press Coffee are? Tune into the show and get the details on Into the Soup's website.

Unfortunately, due to the foibles of modern technology, we needed to re-record the show, this time on an evening paired with dishes from Onyx Bar and Lounge and Nick Padua's new cocktails. It was even more fun the second time!

As we laughed and chatted our way through the show, we were treated to ahi tuna tartare a la Nicoise with olives and quail egg, smoked salmon flatbread with chorizo, avocado, and tequila crème fraîche, escargot fritters with pistou, and a cheese and charcuterie board. Thank you Chef Mel!

We enjoyed a special treat with Nick Padua and four of his fantastic cocktails with mezcal. Tune in on Saturday as he describes his inspirations for the mezcal Old Fashioned with orange bitters, Cherry Loca (Fernet, mezcal, ginger beer, lime, luxardo syrup), My Word (mezcal, grapefruit, habanero tincture, and tiki bitters), and the Smoking Angus (mezcal, honey simple syrup, apple cider, Angostura bitters, shaken with egg whites).

Old Fashioned and Cherry Loca

My Word

Smoking Angus

Thanks for having me on the show Heidi!

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tags / Into the Soup, Mel Mecinas, Four Sesaons Scottsdale

Toro Latin Restaurant & Rum Bar at the Fairmont Princess

February 10, 2016 / Christina Barrueta

On a recent lunch date with my friend Kelli, she suggested Toro at the Fairmont Scottsdale Princess as one of her favorite spots. She has great taste and I knew if she liked it, I would too. And Toro didn't disappoint. We visited on a rare rainy Arizona day (we'll be back to enjoy the patio and view of the golf course), and the interior was warm and inviting.

Although Toro opened in the fall of 2014 (replacing The Grill at the TPC Clubhouse) this was my first visit to this beautiful spot, a collaboration with celebrity chef, Richard Sandoval, with a menu featuring pan-Latin cuisine and a selection of over 150 rums. Of course, I had to start off with a cocktail - Trader Vic's Mai Tai made with Appleton silver and 12-year rums, orgeat (a floral almond syrup), and fresh lime.

I loved the creative lunch offerings with global influences and can't wait to return for dinner to explore more of the menu. Between the three of us, we shared a selection of appetizers, all of which I would order again: Hamachi tiradito with spicy-tart aguachile; creamy smoked swordfish pate topped with pickled Red Fresno peppers and paired with crunchy plantains; flavorful ground lamb anticuchos seasoned with garlic and mint and served with tzatziki; panko-crusted ham croquettes drizzled with an Asian mustard sauce.

Hamachi tiradito

Smoked swordfish

Lamb anticuchos

Ham croquettes

Rum Old Fashioned with Ron Abuelo 7 Year Old Panama Rum

While I could make a meal of just grazing on dishes from the appetizers and "suviche" (ceviche + sushi) bar menus, the Toro Toro burger was another winner - juicy, perfectly medium-rare, and stacked high with Oaxaca cheese, bacon, and chipotle aioli.

Toro is also now home to one of my favorite desserts in North Scottsdale, the amazing avocado panna cotta. Smooth and silky, it was paired with fresh fruit, creamy dark chocolate, crème fraîche ice cream, and almond cookie crumble. What a combination! And my hot buttered rum was so good, that when my friend Kelli tried it, she immediately ordered one for herself. It was the perfect ending for a leisurely lunch on a cool rainy afternoon.

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tags / Toro, TPC Clubhouse, Fairmont Scottsdale Princess, Peruvian, Pan-Latin

Super Tacos Los Cuais

February 02, 2016 / Christina Barrueta

When we first moved to Phoenix, I remember looking forward to spending some time seeking out hidden Mexican gems. My husband speaks fluent Spanish, and as we would drive through Glendale near our NW Valley neighborhood with its Mexican panaderias and carnicerias, I'd wonder if we were passing an abuelita (grandmother) cooking up amazing family recipes or the best pollo asado en la parrilla (marinated chicken on the grill). Eight years later, and I've sadly have yet to embark on a Mexican food crawl.

Earlier this week, however, we were headed to have tacos for lunch (at a Glendale spot whose name I couldn't remember) and decided it was a perfect afternoon to explore along the way. Pulling into a strip mall that looked promising, we saw a sign that said Super Tacos Los Cuais de Lagos, and, prominently on the window, Tacos al Pastor, my favorite. What really had me excited was also seeing the words directo del trompo (directly or right off the trompo). Although this vertical spit or trompo is the modo autentico (authentic way) of cooking the stacked slices of pork marinated in an adobo of dried, chiles, spices, and achiote, it's an elusive sight, with many places opting for the easy shortcut of simply grilling pieces of pork .

Trompo translates to a top, and the fat from the pork continually bastes the marinated meat as it spins before being carved from the sides to pile on your tortilla. Traditionally seasoned with pineapple and onion, the pork is often finished on a hot griddle for those addictive crispy edges. If you see similarities to Middle Eastern shawarma or doner, it's because al pastor (in the style of the shepherd) was introduced to Mexico by Lebanese immigrants.

Verdict? Delicious! The tender and flavorful pork was heaped on a toasty handmade corn tortilla and topped with a slice of pineapple. Tip: It can be served with or without the piña, so asking for al pastor con piña will ensure you get the wonderful combination of chile-spiced charred pork and sweet pineapple.

We couldn't help but order some other tasty tacos, including carne asada, goat birria, and lengua or beef tongue.

They were accompanied by lime wedges, sliced radish, cilantro, and chopped onion, and a trio of bright salsas - red, green, and one with smoked chiles.

From top left: Al pastor, lengua, birria, and carne asada:

My husband liked the carne asada so much, he ordered a burrito. His $5.25 burrito came stuffed with meat and leftovers became dinner too.

For fellow menudo fans, they serve menudo every day, not just the weekend. I also noticed many diners ordering gorditas, so I'll have to save room for next time! Cash only, and closed on Mondays. Address: 6522 West Glendale Ave #14, Glendale, AZ 85301.

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tags / al pastor, tacos, Mexican, Glendale

Into the Soup with Chef Matt Taylor of Gertrude's

January 30, 2016 / Christina Barrueta

After a hiatus with the host graduating from the Arizona Culinary Institute (congratulations Heidi!), radio show Into the Soup with Heidi Lee is back. It's a fabulous addition to our Arizona culinary scene. I was recently invited as a guest for the second show of 2016 along with one of my favorite chefs, Matt Taylor of Gertrude's in the Desert Botanical Garden. To learn more about his menu, see my my f eature on Gertrude's .

On a January afternoon we feasted on Chef Taylor's wonderful Southern-influenced menu, including mussels with ham hock broth and smoked tomato, Benton's ham, and "Dirty Chips" with blue cheese fondue, crispy chicken livers, smoked onions and housemade chips. We also were treated to his delicious gazpacho (r ecipe here) with a vodka option (yes) as we talked culinary trends.

Behind the scenes:

Matt Taylor Write on Rubee Into the Soup Gertrude

After a fun hour that just flew by, I found it hard to leave this beautiful spot and met my husband for a burger and dessert at the bar. Thank you for having me on the show! To listen in, visit this link.

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tags / Gertrude's, Matt taylor

Smokehaus

January 27, 2016 / Christina Barrueta

Smokehaus, the latest addition to the culinary scene from local restaurateur, Dave Andrea, of Brat Haus, will officially open its doors on February 1st. Last week, I had a chance to visit for a soft opening preview on a Friends and Family evening. Sharing a large parking lot and located next door to Brat Haus, what began as a successful catering concept has launched into a large, comfortable restaurant with an expansive patio and welcoming vibe.

We started with a local brew - Scottsdale Blonde, a Kölsch style beer by Huss Brewing in Tempe - and the easy-sipping Smokehaus Punch made with moonshine and pineapple juice.

Communal tables, cozy booths, and a casual warmth make Smokehaus a perfect spot to meet up with a group of friends to linger over brews and BBQ.

The menu for Smokehaus is inspired by coastal California’s Santa Maria style BBQ, with a mesquite and oak-fired grill and smokers, including a custom Camelback Smoker designed and previously owned by Scott Holmes, founder of acclaimed Little Miss BBQ. Look for BBQ chicken, ribs, pulled pork, salmon, and the house speciality, smoked tri-tip (also sold by the pound). Side dishes include ranch beans, street corn, pork belly mac and cheese, potato salad, and coleslaw. You can also start with appetizers such as rib tips or BBQ shrimp, or enjoy a BBQ sandwich and burgers.

A crowd-pleaser were the ABTs (aka Atomic Buffalo Turds), smoked jalapenos stuffed with sausage and cheese and wrapped in bacon.

We also sampled house-smoked hot links and cheddar skewers, pulled pork sliders, grilled chicken wings, berry cobbler, and a Texas sheet cake I couldn't stop eating. My favorite of the night? The smoked tri-tip slider with kale slaw and blue cheese. It's no wonder this delicious Santa Maria tri-tip is a Smokehaus signature. Add the friendly service from Trevor, and my sneak preview at Smokehaus was a great introduction. We'll be back! Smokehaus opens to the public officially this Monday, February 1st.

This was a complimentary Friends and Family soft opening.

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tags / Smokehaus

Southern Rail's New Winter Menu

January 15, 2016 / Christina Barrueta

“American classics with a Southern twist” is how Chef Justin Beckett describes the food at Southern Rail, and his new winter menu at Southern Rail debuts vegetable-driven dishes that are sure to become guest favorites. Wednesday night, I was invited to sample these delicious odes to local bounty as Chef Beckett described his inspiration.

“One of the things that really struck me was when I did all these eat-a-thons traveling through the South, in Austin, Ashville, North Carolina, New Orleans, and Charleston. I was really impressed by the amount of vegetables that they actually bring to the table. When people think of the South, typically they think gravy and biscuits, fried chicken, heavier meals. Those are fantastic, but I think the surprise is you can incorporate a lot of lighter items and still make them flavorful and delicious. It’s really important for me to express and show that we have great local farmers working really hard year round."

"How can we make vegetables really craveable, how can we make them really taste good? If you cook them properly with delicious spices and take care of them, I think you can make vegetables be the star on the menu. That’s really the focus of tonight’s meal. "

But first I start with my favorite cocktail at Southern Rail, That Dog Won't Hunt. It's made with Templeton rye whiskey, smoky Sombra mezcal, fresh lemonade, maple syrup and AZ Bitters Lab Figgy Pudding and Orange Sunshine bitters. For wine, I"m a huge fan of Southern Rail's commitment to Arizona winemakers (for my interview with sommelier Scott Stephens, visit this link). I chose Sand Reckoner's "W", a floral white wine blend that pairs beautifully with the vegetable dishes. For more details on this wine from one of my favorite Arizona vineyards, read AZ Wine Monk's description here.

We begin with a Southern tradition - deviled eggs . "“I think the classic deviled egg is really important to the South. We use a little bit of a mayo and a little bit of sour cream in the filling with some mustard and then just garnished simply with radish, carrot tops, and paprika," Chef Beckett tells us.

Spinach salad followed, piled high with salmon smoked in-house, tart apple slices, heirloom carrots, creamy avocado puree, and fried capers dressed with a tangy roasted red pepper vinaigrette.

The pure taste of corn was the star in a chowder garnished with crispy potato slices, mushrooms, and bacon. “The corn chowder is very simple. We really wanted this dish to be clean and shine," says Chef Beckett.

Another new item is wood-oven roasted cauliflower, with pesto, smoked tomato puree, charred green onions, and stewed apples. “Cauliflower is a very humble vegetable," Chef Beckett notes, "but if you treat it with a little bit of sex appeal, all of a sudden it becomes this magical vegetable. The juices from the stewed apples are turned into a gastrique with a little apple cider vinegar and a little bit of brown sugar.”

Gorgeous colors arrived on a plate as avocado on toasted Noble Bread was set before us. “ This dish is near and dear to my heart. I grew up hating avocados and my whole family loved them. My issue was the texture." "I really like this combination with citrus, leaves, sprouts and 'chicken-fried' Fresno chiles. It's our version of avocado bruschetta."

Beets, brussels sprouts, squash Southern Rail

Chef Beckett challenged himself to create a dish of vegetables that may not be on everybody's favorite list - beets, brussels sprouts, and butternut squash - to see if he could make some new converts. He transforms them by roasting to coax out the vegetables' sweetness and adding textural flavors with sprouts, grapefruit, radishes, celery leaves, crunchy beet chips and toasted pepitas. "It has a lot of different components - we took crème fraiche and infused it with black pepper honey and then mixed it in with a citrus salad. " With more than one at our table admitting they're a new fan, his experiment was a success!

Mushroom pasta is made with dehydrated mushrooms ground into powder, mushroom stock, and sautéed mushrooms for a “triple mushroom whammy," says Chef Beckett. It's tossed with spinach and pesto and showered with freshly grated parmesan. A vegetarian dish, proteins can be added such as andouille sausage, salmon, shrimp, or smoked chicken.

The smoked trout is not a new menu item, but it's a best-seller and it's easy to see why. The layers of sweet tomato jam, flavorful pea cakes, fresh greens, and pecan wood-smoked trout is a wonderful meld of flavors. "This and the fried green tomatoes have become our signature dishes," we're told.

You can't go wrong with any of the desserts, and the perfect finale for a Southern-inspired meal? Beignets and red velvet cake.

Southern Rail patio (photo by Food & Lifestyles)

This was a complimentary media event.

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tags / Southern Rail, Justin Beckett, Arizona wine

Chef de Cuisine Ryan Swanson of Kai

January 10, 2016 / Christina Barrueta

Kai draws its name from the native Pima word for “seed” and its innovative menu incorporates the rich culture and history of the Pima and Maricopa tribes. With its breathtaking surroundings of panoramic Sonoran desert mountain vistas in the Sheraton Wild Horse Pass Resort & Spa, Kai has earned the distinction of being Arizona’s only five-star, five-diamond restaurant. At the helm of Kai's culinary artistry is Chef de Cuisine Ryan Swanson, who deftly weaves creativity and sophistication using indigenous ingredients cultivated by the Gila River Indian Community.

Chef Swanson has spent 15 years in the industry honing his culinary skills, including an apprenticeship under James Beard award-winner Vincent Guerithault, as Chef de Partie at the resort's Ko’Sin Restaurant, and as sous-chef at Kai before attaining his current position of Chef de Cuisine. I recently had a chance to sit down and learn more about this engaging and talented chef.

What drew you to the industry? I just like to cook in the kitchen. Even when I was a kid, I was always in the kitchen annoying my mom, banging on pots and pans. It was my favorite place to go in the house. My grandpa and my dad would be outside doing something, but I'd be in the kitchen with grandma. She would always be cooking something, or my mom would be cooking something, and I’d be in there using the utensils like a drummer.

So your career choice was no surprise to the family. There was never any question of what I was going to do. It was just, ‘I’m going to do this. I don’t know what capacity I’m going to be doing it at, but I’m going to jump off the cliff and see what happens.’ It felt like time went by so fast too. Fifteen years already! I remember my first day on the job. Vincent was chasing me around the kitchen, and now I’m the one chasing people around. Ha, no, not really.

How long have you been at Kai? I started about eight years ago at Ko’Sin. I was there for about a year and a half and I worked my way up to Kai, and that is when Josh [Joshua Johnson, former Kai Chef de Cuisine] and I met. We worked together as cooks, and then he got promoted and I became the sous-chef, so we started out together six years ago. We’re actually best friends for sure, hands down. It’s been a friendship that has evolved over the years. From being cooks, and then becoming chefs…where did the time go? I think that speaks a lot about Kai and the academy this place has with the cooks.

In what way? It teaches cooks how to grow and how to become chefs. It’s very encouraging. We always inspire creativity and we always ask everybody to invest in this place, invest your time, take ownership in this restaurant because we’re all shareholders in this restaurant. We all have a say in this because we’re only one piece of the puzzle. While you’re here, don’t just collect a paycheck, come in, learn, and grow. And that’s definitely what I did. I bought into it. It’s a fun place to work, to learn a culture. Back in the kitchen it’s like a cook’s playground.

Do you have a favorite ingredient? When it comes to the kitchen, I like to make pasta. I like to make certain things that have been around for hundreds of years. I like classic techniques but I like learning techniques also. I just try to mix it up every day.

What's your favorite aspect about working at Kai? First and foremost it's the family that we all have here. I think we all just care about each other and I think that’s what makes it so wonderful - we’re a group, we’re a family. I brought in my family last week. I got some pictures with my mom and my dad, and I thought, both of my families have met and it’s kind of cool, it’s pretty neat. Just to see that, how everybody cared for them. Hearing "oh, your dad is a great guy" and seeing that my mom was really, really proud.

It's the same with guests. We’re going to take care of you. You’re not just another guest, you’re not a number. We want to know something about you. How can we make this a memorable experience for you? I think that’s what makes this place great.

Also the creativity. I think that what’s going on in the kitchen right now, what’s going on at the bar, what’s going on in the dining room is the creativity. Everybody has a say. I listen to everybody. I’ll have servers come in and say, "Hey Swanny, what do you think about this or what do you think about that?" I'll say, "That’s a great idea. I’m glad you’re thinking like that."

Goose rillettes with compressed rabbit loin, pickled mustard seeds, Pima wheat berries and roasted carrot espuma

Tell me about some of your dishes, like the rabbit and goose duo. I think it just represents the community in general. It has the seeds from the community, it has the Pima wheat berries that are just down the road from Ramona Farms. We mix them with wolf berries, which are harvested in Arizona. It’s just a very local dish. I love rabbit and I think goose is under-utilized as well.

This was actually the first dish I put on the menu as mine. That was when Josh left. People will ask me why didn’t I change the whole menu. Even though Josh was the Chef at the time, we collaborated. The whole menu is all of us combined. This restaurant isn’t about one person, we’re a team. With this dish, I said, I’m going to put this on the menu, and I prepped it, made it, and executed it, and everybody kind of bought into it. I'm really proud of this dish because it's a dish where I was really inspired.

Loch Etive steelhead trout with finger lime and micro greens with msickquatash  of black tepary beans, nopalitos and cholla buds — Loch Etive steelhead trout with finger lime and micro greens with msickquatash of black tepary beans, nopalitos and cholla buds

What was your inspiration for the trout? That had a story to do personally with me. My dad has a ranch by the border of Canada and Alaska and goes fishing every year. It was the first fishing trip that I was allowed to go on. This is when I was going to be a man...but I didn't feel like a man afterwards. I caught my first steelhead. It was about 25 pounds and and I fought this thing. It almost pulled me out of the boat. I was fighting it downstream and it took about half an hour to reel it in. It pulled out the reel, it cut my hand, I really got beat up. My arms were just jello. When I pulled it in, they said, oh, it’s a steelhead, we don’t have a steelhead tag, we have to let it go. And released it. Ha, but now I’ve got him on the menu. I win. It's served with msickquatash, which is the native word for succotash. It’s just a lovely dish, it’s a great dish, it’s personal to me.

What is your goal? I absolutely want to stay seasonal, but make sure it makes sense for this restaurant. Something unique and genuine that you can only get here. I’m actually going to meet with the beekeeper today about making our own honey. I’m meeting with the forager very soon and we're going to go out in the desert and forage. You can’t have this meal anywhere else - that’s my goal.

What do you see for the future? I’m enjoying this moment right now. I’m just trying to stay focused here on how can I make this better. We really genuinely care about each other. I want the restaurant to do well and I want all of us to be a team and do well together. I want to evolve with this restaurant and just see where we can take it. There are no limits.

This is the first of a three-part series on Kai. Visit these links for interviews with Sommelier and Wine Director Kevin Lewis and Mixologist Liberty Quihuis.

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tags / Ryan Swanson, Kai, Sheraton Wild Horse Pass

Pomo Pizzeria Napoletana

January 04, 2016 / Christina Barrueta

Diavola pizza with spicy salame and basil

Here in my NW valley neighborhood, national chains are prolific, so when I heard Pomo Pizzeria Napoletana was opening a spot in Glendale 10 minutes from home, I knew it would become our go-to-spot. Located in the Citadelle Plaza, Pomo is to the right as you enter (on the left is Toscano Osteria, open for dinner only with an equally delicious, but different menu). You are greeted by a pizza oven taking center stage before heading into the dining room or taking a seat on the patio.

We've been to the Borgata, Gainey Ranch and downtown locations (picture here), not only for their terrific VPN-certified Neapolitan pizza, but for our favorite lasagna. Since the Glendale location opened in 2015, we've been many times, to meet friends for dinner, to enjoy cocktails and pizza at the outdoor bar, for happy hour, and, most often, it's my favorite spot for networking and business lunches. Today I had a nice afternoon getting to know Louis Privitera of Truebrew Outfitters (for restaurants and resorts: Looking to update your coffee program? Contact Louis!).

We started by sharing the fluffy potato Gnocchi alla Sorentina in zesty tomato sauce with mozzarella and Parmigiano-Reggiano, which was kindly split in the kitchen:

Next to share was my favorite, the Bufala Verace. This is the classic Margherita pizza upgraded with creamy mozzarella di bufala campana DOP, the highly-prized buffalo mozzarella imported from Italy. More pictures here and here.

It's hard not to end a meal here with a classic tiramisu.

Past pizzas: Toto Sapore with sausage, cotto, spicy salame, and pancetta, Bufala Verace, and Carbonara with eggs, pancetta, onion, cream, and Pecorino Romano.

The Pomo with sausage, mushrooms, and peppers, and the Tonno with Italian tuna and red onion.

In addition to pizzas and calzones (including gluten-free and vegetarian options), the menu offers antipasti, insalate, zuppa, and pastas, and great Negronis:

A bonus is the Italian market in the entryway. Small, but stocked well, including pantry items and a refrigerated case for quality imported Italian ingredients.

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tags / West Valley, Glendale, Pomo, pizza, Italian

SOL Cocina

January 04, 2016 / Christina Barrueta

Recently I was invited to SOL Cocina as an introduction to the new menu. This spacious restaurant located in Scottsdale Quarter boasts an upscale menu of Baja-inspired cuisine in a setting of warm rustic colors with a large open kitchen with counter seating, an open-air bar, and patio.

Executive Chef and author Deborah Schneider's dishes are a modern take on traditional coastal Mexican with a focus on fresh seasonal ingredients. New additions to the menu feature seafood such as scallops with mango and jicama or a grilled agave-chile shrimp torta, vegetarian items of goat cheese enchiladas with salsa verde or spiced butternut squash tacos, and hearty fare including a 12-ounce grilled ribeye rubbed with garlic and smoky chipotles in adobo.

Our friendly server Taylor brought crunchy seasoned tostadas with flavorful salsa and bean dip, and also a condiment trio of juicy wedges of lime, chile de arbol and habanero salsa, and salt. The fiery arbol and habanero salsa was my favorite and I ended up using it to spice up my dishes throughout the night.

Our first order were grande margaritas, of course. A Cadillac Margarita for my husband with SOL’s house-made sour mix, Partida Blanco, orange juice and Grand Marnier, and for me the Casa Noble Reposado Margarita with SOL Single Barrel Reposado tequila, custom blended at Casa Noble’s distillery annually and exclusive to the restaurant.

Playa oysters are part of the new menu and they were just as good as described - plump oysters broiled with queso meñonita, chorizo, and garlic butter.

The shortrib barbacoa was my main course and for my side I chose grilled corn with cotija cheese, ground ancho chile and lime. Served with warm corn tortillas, the cazuela was piled high with tender slices of braised short ribs and accompanied by crispy sweet potato wedges and taco toppings of guacamole, onion, and cotija.

My husband opted for queso fundido as an appetizer and the version at SOL Cocina is one of the better ones we've had, with the gooey cheese generously topped with crumbled chorizo, mushrooms, and sliced serrano chiles (leftovers were great taken home and used in an omelet). His favorite Mexican dish is mole poblano so he was happy to see it on the menu at SOL Cocina. Here, this deep rich sauce is used to blanket a juicy half chicken roasted with tequila, with his choice of two sides being avocado and tomato salad and spicy slaw.

When I saw that a dessert making its debut was Pastel Tres Leches ‘1921’, I knew what I was going to order as a finale. I'm a big fan of tres leches, a traditional Mexican treat. Tres leches means "three milks" and is a cake soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and heavy cream. At SOL Cocina, their version is made even more decadent with the addition of 1921 tequila liqueur and spiced with cinnamon and vanilla. The crowning touch is an addictive marshmallow meringue - be sure to get a dollop in every bite.

As I sipped on a mezcal, we made plans for a return visit when my parents visit later this month. I think the patio on a sunny day will be the perfect spot to entertain family visiting from snowy Massachusetts, or perhaps we'll grab a table on Taco & Tequila Tuesday when SOL offers special discounts on tacos, tequila, Mexican Beer, and margaritas all night long, with live music.

I was hosted by SOL Cocina and our meal was complimentary.

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tags / SOL Cocina, North Scottsdale

Short Leash Hot Dogs Sit...Stay

January 01, 2016 / Christina Barrueta

A recent journalism assignment involved an interview with Short Leash Hot Dogs owner Brad Moore. I've been a fan of these delicious dogs wrapped in naan bread since my first introductions at the Devoured culinary festivals.

Why naan? As Brad explains, "I hate hot dog buns, they're structurally terrible." He did a lot of research to find the perfect vehicle to hold the plump Schreiner's sausages and creative toppings they offer, and puffy, pliable naan bread was the winner. The interview also gave me the chance to finally visit Sit...Stay, their first brick and mortar location that opened in 2013. The restaurant has a full bar featuring local spirits, Arizona wine, and an immense selection of 80+ canned craft beers. The expanded menu includes their signature hot dogs, along with appetizers, salads, entree-size dishes, and dessert. Sit and stay with plenty of room in the main dining room, comfortable bar, and shady patio.

After a fun time learning more about Brad and Kat Moore and their inspiring business and philosophy (look for that article in the Spring 2016 hardcover travel publication Where GuestBook), my husband and I stayed for lunch. We started off with crunchy jalapeno poppers stuffed with gouda and pimento cheese and served with buttermilk ranch to cool down the spicy bites. I sipped on a CoCoNut PorTeR from Maui Brewing Company, a robust brew with notes of coconut, chocolate, and coffee.

For our dogs, my husband went for the Chicago Dog with pepperoncini, mustard, onions, relish and tomatoes with an accompaniment of coleslaw. I ordered the Bear with fried pickles as my side. I love the unexpected yet addictive combination of flavors. Peanut butter, gouda cheese, BBQ sauce, crumbled bacon, and caramel coated popcorn harmoniously create a perfect blend of salty, tangy, sweet and spicy. I also took the advice to choose a spicy Beer Hot for the meat and it was a winning choice. Creative, flavorful combinations wrapped in warm naan - it's easy to see why Short Leash has been winning accolades since they started selling these inventive dogs out of their 80-foot trailer six years ago.

We'll be returning soon to explore more of the menu, maybe on a Tuesday, when appetizers are $2 off and all craft cans are only $2 (from 2 to 9 pm). I have my eye on items such as cheddar and cracked black pepper hush puppies, fried green tomatoes with roasted corn, avocado, and blue cheese dressing, the bratwurst-stuffed pretzel, and apple fritters. Next time!

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tags / Short Leash Hot Dogs, hotdogs

Ocotillo

December 30, 2015 / Christina Barrueta

Our friend Dave Johnson, General Manager, sommelier, and partner of Ocotillo, had shared his vision of Ocotillo with us last year so it was with eager anticipation that I awaited its debut in late September. It is an impressive and ambitious project with well-thought-out details and archictecture, and a recent Saturday night's full house attests that this collaboration with Chefs Walter Sterling and Sacha Levine is well on its way to success. In fact, I was told the Friday night before, they had 400 covers. Nicely done Ocotillo!

Ocotillo opened with a brunch menu initially, and four of us met to enjoy the dinner menu after it had launched in mid-November.

I asked bartender Brian Loesche to surprise me with a couple of his libation creations and he kindly agreed. Thank you Brian for the great cocktails! Both were well-balanced, fresh, and bright. Left: Pimm's, yellow chartreuse, ginger syrup, lemon, lime, simple syrup, and Peychaud's bitters. Right: Viejo rum, dry curaçao, lemon, honey syrup, AZ Bitters Lab Figgy Pudding bitters, Aztec chocolate bitters, and freshly-grated cinnamon.

Many have told me the fresh locally-sourced vegetable dishes here shine, and the beet salad didn't disappoint. Pecan wood-smoked beets were tumbled onto creamy ricotta and strewn with arugula, truffle honey, and roasted pistachios with a simple dressing that allowed each element to make its own statement.

The grilled lemongrass pork steak was listed under Small Plates, but made a perfect entree for me. Recommended by our helpful server, this was fantastically juicy and captured all the bright flavors of Asian cuisine I love with its tangy house pickles and chopped peanuts and fried shallots for texture.

Our friend Andrew Gooi shared a bite of his dish and it was another winner - crispy-skinned roasted Pekin duck on a bed of polenta drizzled with a rich duck jus and garnished with the tart pop of pomegranate seeds.

I was also happy Elise passed a share plate of her Ocotillo Chicken which is fast becoming a signature dish. It's a stellar taste of Arizona on plate, with the tender roast chicken, honey and citrus sourced locally, as well as the dates and pecans that elevate the humble potato salad. A brilliant combination.

A perfect sweet treat to end our evening? Buttery Meyer lemon pound cake with ice cream and fresh berries.

After dinner, GM Dave graciously offered a tour of the grounds of this expansive property. After being shown the tubs of fresh bucatini, campanelle and creste di gallo, I know I'll be ordering pasta on my next visit. In addition to the main dining room where we were seated, there is an adjacent open-air beer garden with communal tables and its own bar and cozy fire pit, a large landscaped courtyard area with outdoor seating, and a separate O to Go coffee bar with daytime hours. Dave also pointed out a built-in screen that flips out for movie viewing on the lawn, and told of us plans in the spring for a jasmine-covered ramada to shade the al fresco picnic tables. With what Ocotillo has already accomplished, I can't wait to see more.

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tags / Ocotillo

Gertrude's at the Desert Botanical Garden

December 08, 2015 / Christina Barrueta

“Where should I take out-of-town visitors?” is a question I am often asked, and the Desert Botanical Garden is a frequent answer. Celebrating the beautiful Sonoran desert, it’s the perfect location to admire the natural beauty unique to Arizona. Encompassing 140 acres in Papago Park, the DBG showcases more than 50,000 plants, including those native to Arizona along with plants from around the world adapted to desert conditions. Frequent cultural events such as art exhibits and concerts appeal to both visitors and locals alike. What makes this an even more enticing destination is its on-site restaurant, Gertrude’s, helmed by acclaimed Chef Matt Taylor (link to a previous feature I wrote for AZ Wine Lifestyle). Gertrude's bright and airy dining room and picturesque patio is the perfect setting for Chef Taylor's regionally-influenced and locally-sourced menu, along with a beverage program featuring Arizona vineyards, breweries, and distilleries and creative cocktails at the hands of General Manager Michelle Jacob. "We do our best, from the food to the drink, to bring in as much local as possible," Michelle tells me. "We're not so much as farm to table, or desert to table, but just Arizona to table. It’s very much an Arizona experience."

Gertrude's, named after Gertrude Webster, an environmentalist and founder of the Desert Botanical Garden (1939), serves lunch, dinner, and weekend brunch. The menu changes seasonally and the cocktails are a collaborative effort. "Every time Matt creates a menu, we sit together and taste the food and come up with what drinks best complement and host those items." Michelle says. "He has a theme in his head, where he wants to go with the food to suit the atmosphere, and what flavor profiles he's working on. We're in a setting, a tourist attraction, where we have a wonderful opportunity to take care of people from every walk of life, every culture, and every nation, so we try and create something that appeals to everyone from every aspect."

This thoughtfulness is exemplified in the jewel-toned Hummingbird, a refreshing blend of Cruzan Rum, Hum Botanical Liquor, fresh lemon juice, and hibiscus nectar. "This cocktail has hibiscus, which is very prevalent here in Arizona," Michelle notes.

This was expertly paired with Chef Matt's juicy Niman Ranch ham steak with dirty rice and rich redeye gravy. Chef Matt, well-known for his skill with Southern-influenced fare, explained his inspiration: "We made dirty rice for family meal one day and had some leftover Canadian bacon from brunch. I was like, man, I love ham steak with redeye gravy. This is a little different because it’s a darker one. In Texas you’ll see more of the light gravy and in Georgia and Louisiana more of the dark. Here I make it with coffee, root beer, pork stock and hot sauce. The dirty rice is cooked with Benton’s bacon for a nice smokiness, fried chicken livers, onions, peppers, celery, lots of garlic, Creole spice, and ham hock broth." That explains the layers of flavor in this delicious dish, and the finishing touch is a zippy foil of acidity brought by batons of pickled watermelon. "We pickle the watermelon with blood orange juice and it cuts the richness of the ham. It’s very representative of the South and it’s fun to pair with that cocktail. It’s one of the more simple dishes but it’s right up my alley."

The Hummingbird is also a wonderful partner to accompany one of my favorite entrées at Gertrude's: Tender, rosy, cider-cured duck breast with truffle and steel-cut oats. Michelle explains, "My bar manager Scott Case came up with the Hummingbird. I tasked him to create something that would specifically play against the flavor profile of this dish. It's served with steel-cut oats with truffle and broccoli, which are all very earthy. I wanted something bright to complement the duck."

"This is probably my favorite dish," says Chef Matt. "I love broccoli, it’s my favorite vegetable, and I love broccoli with truffles. Instead of doing rice, we wanted to try savory oats and cook it like risotto, but not as creamy. I like apples with duck, so we cured it with cider, and the sauce is a maple-sherry gastrique. I think the flavors of apple, maple, duck, and truffle really go well together." I certainly agree.

Chef Matt has a way with seafood, and tells me, "Every day we try to run a market fish, be it sashimi or crudo style, or cooked. Lately we’ve been doing a carpaccio with our albacore tuna flown in from Hawaii." To create the rectangles of silky, translucent slices, the tuna is layered between parchment paper and gently flattened with a rolling pin. "The sauce is made from smoked Fresno peppers, so we have a little bit of smoke and a little bit of spice. It's served with a salad of frozen grapes for texture and temperature contrast and a chiffonade of arugula and red oak lettuce. Then we add chicharrónes [crispy fried pork rinds]. I love fish with meat, like surf and turf. Think of it as tempura on your sushi roll."

Michelle explains her pairing of a barrel-aged Manhattan with coffee-infused whiskey served on the rocks. "I think it plays really well against the subtle flavor of the raw fish with the pepper and spice. I felt that the coffee and whiskey would balance with that and complement it instead of competing. I didn’t want to go sweet." The star is a local spirit, Whiskey Del Bac from Tucson's Hamilton Distillers. "We do a barrel-aged blend of his traditional whiskey and the smoked whiskey. We're actually going through it so fast that he’s aging us a 15-gallon barrel that we will get in January. Then we infuse it with coffee beans from Espressions Coffee Roastery in Phoenix. We also use AZ Bitters Lab Figgy Pudding bitters and amarena cherries that we smoke ourselves."

The Tundra, a dessert cocktail, is one of Michelle's favorites on the menu and she's happy to point out it's dairy-free, blending coconut water, milk, and rum with mint and white chocolate. It's wonderful on its own, but pairs beautifully with a fabulous mango panna cotta showered with vibrant mild ground chile and embellished with toasted coconut and mint. "It's not cloyingly sweet. I want it to complement the dessert because I want the dessert to shine," Michelle describes. "Coconut and white chocolate go together and pair nicely with the mango ."

Chef Matt guides the dessert creations. "It’s going into wintertime, which is tropical fruit season. The fruit from the southern hemisphere is really great this time of the year; we did pineapple last year. This is a mango mousse panna cotta with lime curd, macadamia nut powder, and Piment d'Espelette. I love chiles with mango and I like heat in dessert. I’m not a big sweets person so I like some spice or some salt that makes everything pop. The macadamia nut powder with toasted coconut gives it texture and we have the lime curd for acidity."

The current menu launched in mid-October. The dishes are available at both lunch and dinner with the addition of lunch items such as wraps, "but we sell a nice amount of entrées at lunch," says Chef Matt, "and popular appetizers are the salmon tartare and mussels." "We sell a ton of tuna and scallops," adds Michelle.

Now is the perfect time of year to visit the Desert Botanical Garden. Chef Matt tells me about some of the current events. "We have Bruce Munro with a nighttime exhibit that has to do with light and water. He's from England and his pieces are really cool. And the luminarias are nice. They have live music set up throughout the garden."

With an exceptional Sonoran desert setting and equally special menu, Gertrude's at the Desert Botanical Garden is a magical combination.

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tags / Gertrude's, Desert Botanical Garden, cocktails, Matt Taylor

Sunday Market Brunch at T. Cook's

November 27, 2015 / Christina Barrueta

This month, T. Cook's at the Royal Palms Resort and Spa launched their Sunday Market Brunch and I had a chance to dine last weekend. I can't imagine a more beautiful setting than this historical property (the original mansion was built in 1929) nestled at the base of Camelback Mountain. What also makes this brunch stand out is the nod to T. Cook's menu with its Northern Mediterranean influences of Spain, Italy, and Provence. In addition to popular breakfast items such as made-to-order egg dishes, sausage, bacon, pancakes, waffles, crepes, and pastries, I loved the options of Chef Allison's signature paella, seafood such as ceviche and crab claws, cheese and charcuterie, and carved-to-order meats, in this case juicy tenderloin served with choices of chimichurri, horseradish, or rich demi-glace.

The $49 per person price ($29 for children, ages 5 and under free) for this wonderful feast includes a glass of fresh-pressed juice of fruit and greens that rotates weekly. I was also happy to order one of my favorite brunch cocktails, the Ramos Gin Fizz. Not only is this New Orleans brunch classic of gin, citrus, cream and orange blossom water shaken up with an egg white seldom seen on an Arizona breakfast menu, but Chuck Sep of the Mix Up Bar makes the best version I've ever had.

I don't often see Spanish lomo and jamón serrano on a charcuterie menu, never mind as part of a brunch buffet. Yes, please!

My husband loaded up his plate with low-carb-friendly choices, while I had a sampler.

And finished with excellent eggs Benedict, roasted potatoes, and spinach salad with champagne vinaigrette.

Chuck and his stellar Pisco Sour.

After indulging in a three-course brunch, my petite slice of chocolate torte was a perfect decadent ending.

This beautiful property convinces you to linger, and after brunch we stopped in at the Mix Up Bar for one final cocktail (link here) before bidding adieu to the gorgeous Royal Palms. Friends frequently ask me where I would recommend as my favorite brunch spot. Well, I now have an easy answer - T. Cook's.

We were hosted by T. Cook's and our brunch was complimentary.

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tags / T. Cook's, Royal Palms

Lunch at Chompie's

November 25, 2015 / Christina Barrueta

Chompie's, a New York style deli, is an Arizona institution. The Borenstein family moved from Queens and opened the first Chompie's in 1979, cooking up their family recipes. It has since expanded into four busy Valley locations - Scottsdale, Paradise Valley, Tempe and Chandler. Last week we stopped in at the Scottsdale location for lunch. With an extensive menu and bakery cases stuffed with pastries, it's always hard for me to decide, but on this visit our order started with the popular chicken noodle soup with kreplach (small triangular dumplings filled with ground meat) and crunchy bagel chips:

From "Chompie's Famous Mile High Sandwiches" section, my husband's regular order of pastrami on a kaiser roll:

I ordered a comfort dish of "Jewish Chicken and Dumplings" with fluffy matzo balls covered in sliced chicken and draped in turkey gravy. There is a choice of two sides from 12 selections and I opted for a crispy latke/potato pancake with sour cream and applesauce and sauteed spinach:

After this hearty lunch there wasn't much room for dessert, but thankfully they come in "mini" and "share" portions. I finished with a perfect mini size cannoli. Tip: Be sure to check out the bakery cases when you enter. Desserts aren't limited to the printed menu and you can order any of the treats on display.

Friendly service, family recipes, comforting dishes, and a great deli and bakery. Count us among the many fans of Chompie's.

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tags / Chompie's deli, pastrami

Cibo e Vino

October 18, 2015 / Christina Barrueta

Some restaurants just feel good the moment you step inside, and Chef John Collura's Cibo e Vino (Italian for "food and wine") is such a spot. Recently we were invited to dine, and as I walked past the roomy patio, outdoor bar (where I could picture myself enjoying an al fresco Negroni), and the cozy wood-lined dining room with glowing lights, it felt warm and welcoming.

Starting with a well-made Negroni, we chose some items from the menu, and Chef Collura surprised us with others.

I'm partial to seafood and Chef Collura's menu had an excellent array of options, including sweet steamed clams with toasted bread to dip in the lemony white wine, shallot, and garlic broth, crispy calamari that was tender, well seasoned, and expertly fried, and Black Mountain Shrimp in a pool of buttery Creole sauce with plenty of garlic bread for dunking.

The pepperoni rolls are a guest favorite and it's easy to see why. We couldn't stop eating these addictive pizza dough rosettes stuffed with oozy cheese and spicy pepperoni. This is a serendipitous dish and Chef tells us how he came up with it when he planned to make pizza at a friend's house: "I took the dough, I took the cheese, and I forgot the marinara, and I said what am I going to do? So I roll the dough out, I put the garlic on it, the pepperoni and the cheese, rolled them up and baked them. I grabbed some ranch dressing to dip, and said, there you go, pepperoni rolls. And they were fabulous. " Yes they are. I'm looking forward to exploring the other options - spinach and sausage rolls - on our next visit.

I'm glad that Chef suggested we try one of his favorite dishes and you will be too. If you're a fan of braised short ribs, this is the one for you. The beef ribs are braised for four hours to fall-apart tender perfection, nestled in a bed of creamy four-cheese risotto, and napped with a rich port demi-glace. Homey and satisfying.

We've found since our move from Boston that it isn't as easy to find veal on Italian menus here in Arizona. That's no problem at Cibo e Vino, however. Here you'll find traditional Italian dishes such as veal parmigiana, veal piccata, and veal marsala. Chef kindly agreed to make my husband's request of breaded veal cutlets (instead of sauteed) while I ordered the classic veal francese - scallopine coated in a light egg batter. Both were embellished with a zesty white wine and lemon sauce with capers and prosciutto and served with fresh vegetables and pasta marinara or risotto.

Too full for dessert, but that's no problem. We'll be back soon. In our North Valley neighborhood, there are many chains but a restaurant such as Cibo e Vino, with its friendly, talented chef, comfortable atmosphere, reasonable prices, and a menu including homemade pasta (the duck ravioli will be on my order next time), is a rare find. Bonus? Great service (thank you Susan!) and Happy Hour specials too, including all day Sunday. We're looking forward to becoming regulars.

Learn more about Chef/Owner John Collura on an upcoming feature and interview in December.

I was hosted by Cibo e Vino and our meal was complimentary.

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tags / Cibo e Vino, Italian

Chateau Ste. Michelle Wine Dinner at Ruth's Chris

October 15, 2015 / Christina Barrueta

Any wine dinner held at acclaimed Ruth's Chris Steak House is guaranteed to be a great time, and this event held at the Scottsdale location was no exception. Award-winning Washington winery Chateau Ste. Michelle was the star, and Eric Hatch was on hand to represent Washington's oldest winery, located outside of Seattle. As he described the wines, he also talked about Washington's grape-growing industry. "Washington is one of the fastest growing wine regions, not only in the United States, but in the world. We have about 45,000 acres planted with grapes, and in the next 10 years they are planning on doubling that to 90,000 acres", he told us as Michelle Brut Rosé was poured to pair with the amuse of salmon tartare topped with salmon roe.

"This sparkling rosé is made from Pinot Noir and Pinot Meunier grown in the Columbia valley where they have a really cool growing area. It is made through 100% méthode champenoise, which is the traditional champagne method, and this is probably one of the more incredible values we have in our portfolio. It has a nice strawberry pop to it, great acidity, is refreshing and lends itself really well to the salmon."

Our next course paired Horse Heaven Hills Sauvignon Blanc with a fresh apple, haricot verts, and shrimp salad. "When most people think of Sauvignon Blanc, they think of the grapefruity New Zealand style. Personally, I prefer the Washington Sauvignon Blanc. It’s unique because 60% of it is stainless steel fermented, which gives it a nice racy acidity, and 40% of it is barrel aged in neutral oak barrels. It almost drinks like chardonnay but it has a lot more acidity to it, a little bit more Bordeaux-like in style, and incredibly pairable with food."

As our third course - wild mushroom ragout - was set before us, Eric asked if there were any in the room who were not fans of merlot. As a few raised their hands, he promised that Northstar Merlot would convert them. Did it work? The non-merlot drinker at our table was the first to finish his glass. Eric explained why - "I like to call it a Cab-drinker’s Merlot. Merlots tends to be the more predominant grape in Washington whereas Cabernet is the driving force in Napa and Sonoma. Merlot thrives because we have 2 hours more of sunlight in eastern Washington, a longer growing day. It can also get hot in Washington during the summertime and as soon as that sun goes down, it cools off fast. The cool temperatures stop the ripening process and then it starts over the next day. The significance of that is you get these big, jammy, power-packed grapes.”

We had a special treat to pair with Ruth's Chris' signature filet served in sizzling butter and topped with a delicious bacon-shallot-coffee jam - the 2010 Artist Series Meritage. "One of my absolute favorite wines that I rarely get to enjoy is our Artist Series, which is at the top of our tier. It's our first wine we make every year and it gets the utmost personal attention; the crème de la crème of what we make. It's a Bordeaux-style blend, primarily Cabernet. The bottles change every year with a different artist. Tonight is the 2010 vintage, with a label designed by a gentleman named Ben Darby. We only make about 2000 cases of it and the fact that we are getting to drink this tonight is pretty darn cool. Thank you to the folks at Ruth's Chris for thinking this is a great idea, which I highly endorse because this sells out quickly."

Ruth's Chris knows how to entertain a crowd. We had a brief interlude before dessert for guests to win some wine-related raffle prizes.

Chateau Ste. Michelle is well-known for their Riesling, so their Harvest Select Sweet Riesling was the natural partner for a decadent finale of almond cake with strawberries and whipped cream. Eric explains, "This Harvest Select has more residual sugar, which makes it a perfect dessert wine", and we all agree.

To keep up to date with Ruth's Chris Steak House Scottsdale's wine dinners, visit the Event Calendar.

I was hosted by Ruth's Chris Steak House and this dinner was complimentary.

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tags / Ruth's Chris, Chateau Ste Michelle, Wine dinner

Aperitivo Hour at Taggia

October 13, 2015 / Christina Barrueta

New-Groni (Bulldog Gin, vermouth bianco, infused Aperol, and orange bitters) with a complimentary snack plate.

Taggia's new Aperitivo Hour launched Monday, October 5th. It's a fantastic idea. A longstanding custom in Italy, sipping on an aperitivo accompanied by Italian bites is believed to open your palate and stimulate your appetite for dinner. Taggia brings this European tradition of socializing with friends and family over cocktails and small plates to Phoenix. From 4-6 pm daily, each order off the new Moderno Italiano cocktail list or beer or wine will be accompanied by Chef's complimentary snack plate. Meet your friends, enjoy drinks in the Lobby Bar of the beautiful Kimpton FireSky Resort, share some nibbles, and stay for dinner.

The Godfather (Amaretto and Glenlivet 12-year)

Chef Massimo de Francesca explains:. "Aperitivo is before dinner, before supper, before a meal. In Italy, once people finish work, they have their aperitivos in the hours between lunch and dinner. Because we’re an Italian restaurant, I wanted to stay true to that style, that way of life, that way of eating."

Soppressata,  ‪caponata‬ on ‪avocado toast, piave cheese, and Marcona almonds — Soppressata, ‪caponata‬ on ‪avocado toast, piave cheese, and Marcona almonds

"Any of the specialty cocktails from the list crafted by Stephanie Teslar will be paired with complimentary Italian bites. One plate per person per drink. I want people to come in with their friends - everybody orders a cocktail, and everybody gets a plate."

Crostini with marinated cherry tomato salad and house-smoked goat cheese, prosciutto flatbread, olives, and pickled lupini beans.

"Although tonight I've given you variations, I plan on doing one plate every week for consistency. Of course, I can work with dietary restrictions. If someone doesn't eat meat, we’ll maybe do extra cheese or something like that. Allergic to nuts, no problem. Most of the bites are gluten-free so we can do that too. If we have advance notice of a big group, we can mix and match and change up the plates."

Pizzetta, salumini, and gorgonzola dolce with honey.

"This isn't common in North America. Most people think of Happy Hour with sliders and fries. The idea is to have something different with quality ingredients. That’s my philosophy - to promote our cocktail program, encourage socializing, and eat the Italian way."

Flatbread with olives, almonds, and Caprese.

Want to learn more about Chef Massimo and his fantastic menu at Taggia? Click this link for my interview.

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tags / Aperitivo Hour, Taggia, Firesky Kimpton, Massimo de Francesca

Kivelstadt Wine Dinner at The Market Restaurant + Bar

October 10, 2015 / Christina Barrueta

In August, The Market Restaurant + Bar launched their first Wine Maker's Series, with four dates planned for multi-course wine dinners hosted by a featured wine maker for $85 per person. On September 23rd, I was a guest at the Kivelstadt Cellars wine dinner led by the funny and entertaining Jordan Kivelstadt, founder and winemaker. His goal is to produce approachable, affordable wines, "small lots of unique wines that challenge the conceptions of the 'California Style'. We’re not your typical winery and we certainly don’t want to be. Although we offer classic wines like our Estate Syrah, we also push the envelope with skin fermented whites such as our Orange Wine. We want our family of wines to be as eclectic as the people who make them." The creative menu that Chef Jennifer Russo created displayed this same philosophy and as we were seated, I read it over with anticipation.

Our evening started with Twice Removed rosé, made in the European style from whole cluster pressed Mourvèdre grapes. "This rosé is driven by a savory minerality that is unlike many of its domestic counterparts" read its description and it paired wonderfully with both the amuse and the first course.

Our amuse bouche was a creamy pate of Spanish anchovy with a hint of fresh nutmeg and bright lemon zest with house crackers. Simple but savory, this was one of my favorite pairings of the evening. Quoting my tablemates: "I love these perfect bites, they just make you want more." There were similar praises for our first course. Salade Niçoise is a classic accompaniement for Provencal rosé, and was the inspiration for this delicious melange of ahi tuna, fried quail egg, haricot vert, piquillo pepper, new potatoes, and tomato dressed with a white balsamic vinaigrette and a sprinkle of GoLBSalt Hawaiian Black sea salt.

Introducing the second-course wine, Justin calls The Family Secret an homage to old world-style Sauvignon Blancs. "I pick early, about 2-3 weeks ahead of everyone else to create this Sauvignon Blanc with more minerality as opposed to tropical fruit. To give it some depth and texture, I barrel ferment half of it. So half goes into neutral French oak and half into stainless steel, and then I blend the two back together. " He tells an amusing anecdote about finding a vineyard for his grapes through George MacLeod of Indian Springs Ranch. "When I first met him in the vineyard, he greeted me with 'Jordan, do you want to see your plot?' And then he takes off on his ATV. I literally ran after him for a quarter of a mile. His response when I caught up? 'I get the ATV because I'm 81 and you’re not.'"

This was paired with tender golden-crumbed veal scallopini served with paprika sauce, watercress, grapefruit and capers.

I was looking forward to the third course and the Orange Wine. I've been a fan ever since friends introduced me to this ancient style of wine (it was a Gravner Breg Anfora from their collection). Orange Wine is not made from oranges; it's a white wine whose name comes from the orange hue imparted from prolonged maceration with the skins and seeds. For Wayward Son, Jordan uses co-fermented Viognier, Roussanne, Vermentino and Picpoule Blanc grapes. "I only ferment for about 9 days on the skin and then I press it off and let it go through secondary fermenting in old French oak barrels. It's a white wine with tannins and the aromatics are truly unique." And the name? "Wayward Son is named after me. I was a management consultant in a prior life and my parents told me I was crazy to quit and become a winemaker. When I told them I wanted to make orange wine, they said I was even crazier." Enjoyed with a moist and flavorful salmon burger topped with sauce gribiche and micro arugula, this was another favorite pairing of the night.

As Jordan introduces The Inheritance, a cool-climate 100% organically grown Estate Syrah, he tells us, "I called this one my baby...until I got married and really did have a baby. It spends 18 months in French oak and a year in the bottle. I passionately love this wine, and we make only about 200 cases." We're told every bottle is hand-dipped in wax as he jokingly tries to recruit help for next year (he'll pay volunteers in wine). Our fourth course paired this with a rich duck confit and chanterelle mushroom risotto.

Father's Watch (Syrah, Mourvedre, 140-year-old-vine Carignane, and Grenache) has a touching story behind the label. "My dad gave me a beautiful 1942 Vacheron Constantin watch on my wedding day. He tells me, this is your grandfather’s watch and he would really love you to have it. And then he turns it over. On the back of the watch, it was inscribed Arnold and Claire, their names. My wife's name is also Claire. so this wine is named after my grandfather’s watch and it comes with an amazing story." This Rhone-style blend was a perfect partner for juicy lamb chops embellished with mint pesto and red wine reduction.

Our sweet finale to this feast was a Mexican dessert trio of camote enmielado (candied sweet potato), churros with Oaxacan chocolate sauce, and horchata sorbet. We indulged in this final course as we decided which wines to purchase to take home, offered at a discount as a nice bonus.

Interested in the upcoming Wine Maker's Series? Make a reservation for November 12th's wine dinner with Mas de Daumas Gassac. Visit this link for more details.

I didn't just come home with wine, though. I did some shopping at The Market - fresh chicken and duck eggs, local Go Lb Salt herb bacon and truffle salt, and Arizona dates.

I was hosted by The Market by Jennifer's and our dinner was complimentary.

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tags / The market by Jennifer's, kivelstadt, wine dinner