Meritage Steakhouse at JW Marriott Desert Ridge

June 23, 2016 / Christina Barrueta

Chef de Cuisine Chris Neff in the Chef's Garden

I first met Chef de Cuisine Chris Neff of Meritage Steakhouse at Scottsdale Culinary Festival's Cooks and Corks. After sampling his braised beef ravioli with wild mushrooms, grana padana and lemon oil, and a beet salad with hazelnut butter, Concord grape vinegar, and spiced crème fraiche, I was immediately impressed. It took me far too long to finally visit Meritage, and I quickly learned I've been missing out. Located at the JW Marrriott Phoenix Desert Ridge Resort at Wildfire Golf Club, during the day a casual menu caters to golfers, but in the evening a fine dining menu debuts.

After an afternoon touring the onsite Chef's Garden on my staycation, I was looking forward to seeing how Chef Neff integrated the garden's organic produce in his dishes. Sipping on the resort's exclusive blend of Buffalo Trace bourbon, I perused the menu with anticipation.

What followed was dish after dish of harmonious flavors and balance showcasing Chef Neff's deft culinary skill and creative inspirations.

Peas and Carrots: Carrots three-ways (pickled, caramelized, and raw) and peas tossed with honey vinaigrette on a bed of creamy smoked yogurt with porcini crumble, and bedecked with pea tendrils, carrot tops, and red shiso.

Garden Tomatoes: Chef's clever play on Caprese salad with sweet tomatoes marinated in barrel-aged port vinegar nestled in housemade buttermilk ricotta, drizzled with basil oil, and crowned with whey foam and fresh basil leaves.

Poached Lobster Tail: Chef's reinvention of lobster mac 'n cheese featuring poached cold-water lobster tail with sweet corn ravioli and rich shellfish velouté enhanced with chile oil and a shower of fresh chives.

Braised Lamb: Lamb shank braised in red wine and white soy with star anise and black peppercorns, shredded, combined with reduced braising liquid and agar agar into a boneless slab of savory, tender meat, and served over miso polenta with pickled carrots and cilantro microgreens.

Prime Rib: Brandt Farms ribeye seasoned with an herbed olive oil crust and cooked low and slow to rosy, juicy perfection.

A bountiful quartet of side dishes to share rounded out our feast: Butter Poached Jumbo Asparagus strewn with peppery nasturtium petals, decadent Potatoes au Gratin embellished with local Crow’s Dairy goat cheese, creamy Mac & Cheese with cavatappi pasta and a blend of four cheeses including Arizona cheddar and smoked provolone, and Brussels Sprouts complemented by tangy pickled apricots and crispy bacon.

Our indulgent finale: Signature Banana Cream Pie in an oreo cookie crust with salted caramel sauce decorated with a crunchy plantain chip, and a luscious Vanilla Crème Brûlée (Chef's favorite dessert) gussied up with purple corn-poached pineapple, passion fruit coulis, and cocoa nib streusel.

It's easy to see why Chris Neff is now one of my favorite chefs in the Valley. After such a phenomenal meal, I can confidently guarantee that you will be hearing more about this gifted culinary talent.

Meritage Steakhouse is located at Wildfire Golf Club, 5350 Marriott Dr, Phoenix, AZ 85054. To make reservations, call (480) 293-3988. For fabulous service, ask for Jerome.

I was hosted by the JW Marriott Phoenix Desert Ridge and my meal was complimentary.

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categories / Dining Out
tags / Chef Chris Neff, Meritage Steakhouse, JW Marriott Desert Ridge

RUBEE TUESDAY, June 14-20: Honor Amongst Thieves, Bootleggers, Tucson 23, Prep and Pastry, and Mariposa

June 21, 2016 / Christina Barrueta

A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Photo by Debby Wolvos and Jenelle Bonifield

Wednesday, June 15. I was invited to a media preview of Honor Amongst Thieves, the dark and cozy cocktail lounge above Stock and Stable. With a cocktail program directed by acclaimed libation expert Steph Teslar, I had high expectations and they were both met and surpassed. Cocktails are sophisticated versions rooted in classics, and there's also a bar menu serving dinner after 10 pm. Favorites for me included the complex Varnish with Olmeca Altos reposado tequila, Cynar 70, caramel-corn infused rancio, and dry cider, while my husband raved about the Remington with its smooth blend of shortbread-infused scotch, Vecchio Amaro Del Capo, white chocolate, and chamomile cordial, served with a side of dark chocolate treats. For more information, visit this link (edited: Steph Teslar is no longer with Honor Amongst Thieves).

Thursday, June 16. Any time I'm invited by Heidi Simpson Lee to be on her radio show Into the Soup, I answer with a resounding yes. This week I joined some of my favorite people - Michelle Jacoby of Bite Magazine, film producer Andrew Gooi, and Rick Philips, owner of Bootleggers. We talked food and travel as we recorded while sipping on Lonestar Mules and savoring Bootleggers menu favorites. You can listen in on our episode at this link.

Me, sound expert Steve, Heidi, Michelle, Andrew, and Rick

Recording with a talented panel

Lonestar Mule

Boot dumplings with chipotle-mango sauce

Cold smoked salmon with tarragon aioli

Smoked prime rib French Dip

Smoked turkey, St. Louis ribs, pulled pork, brisket, coleslaw and Schreiner's hot links.

Friday-Saturday, June 17-18. I was invited to cover Tuscon's inaugural Mexican food festival called the Tucson 23, including a weekend stay at host hotel, the beautiful JW Marriott Tucson Starr Pass Resort, and activities ranging from a chefs dinner to seminars and the main event. For a detailed recap of the Friday night kick-off dinner, click on the photo below.

Find more information here, and click the photo below for the Saturday seminars and main event recap,

Sunday, June 19. Terri Worthington, Senior Marketing Manager for Marriott International, recommended a visit to Prep and Pastry on our way home, and I absolutely loved it. Look for a review under the Travel section, including this highlight:

Monday, June 20. This time, we headed north to Sedona for a media invitation to celebrate the one-year anniversary of Mariposa Latin Grill (one of my favorite Sedona restaurants) with a Justin wine dinner led by Master Sommelier Joseph Spellman. It was a fantastic evening from start to finish. You can find the menu here, and a detailed recap by clicking on the photo below.

Check back next week when I lunch at L'Auberge de Sedona (and try their wonderful barrel-aged Negroni!) and plan to visit TEXAZ Grill, home of my favorite chicken-fried steak.

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categories / Rubee Tuesday
tags / Tucson, Mariposa, Tucson 23, JW Marriott Star Pass, Bootleggers, Honor Amongst Thieves

U.S. Egg's Gluten-Free Menu

June 15, 2016 / Christina Barrueta

Although I don't adhere to a gluten-free diet, I'm a fan as long as it's a tasty dish, and am always looking for suggestions to answer the many readers who email me to ask for recommendations. U.S. Egg is an Arizona-based, family-owned and operated company that has been a local favorite in the Valley for 30 years. Although I had never been, it's also a favorite of my husband's, so when I was invited to try their new gluten-free menu which launched in May, I thought it was a great idea. First impressions are important and I liked the clean, bright, and welcoming atmosphere.

I was happy to see their proud support of Arizona brews and spirits, such as Four Peaks, Mudshark, and Arizona Distilling Company (and gluten-free beer). Their gluten-free menu options are the largest selection I've seen, with 30+ items for breakfast and lunch, ranging from French toast and Eggs Benedict to BLTs and burgers. The kitchen makes sure to use gluten-free friendly utensils, such as tongs, pans, and toasters kept separate from the main cooking methods.

My benchmark when I try a gluten-free dish is whether I can tell the difference. Well, I would order their waffles any time! Light and fluffy with a crispy, buttery shell, the blueberry waffle made with corn and rice flour was a winner. Pining for a classic waffle but on a celiac-friendly diet? Get to U.S. Egg.

My husband was just as happy with his gluten-free "Bay Area" French toast, a plate of sweet and eggy French toast with a nice chew, piled high with strawberries, bananas, and whipped cream.

In addition to friendly service and an extensive range of gluten-free choices, I appreciate the fact that U.S. Egg strives to be environmentally conscious, using recycled design elements and eco-friendly vendors. It's just the kind of company I like to support. Count me in as a new fan.

I visited the Marbella Plaza location on West Bell Rd., but U.S. Egg has five other locations in Phoenix, Temple and Chandler.

I received a media invitation and our breakfast was complimentary.

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categories / Dining Out
tags / gluten-free, breakfast, waffles, French toast

RUBEE TUESDAY, June 7-14: Stock & Stable, St. Francis, The Camby, Brickyard Downtown, U.S. Egg

June 14, 2016 / Christina Barrueta

A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Achiote steelhead trout wrapped in banana leaves with sweet potato hash and mole at Artizen at The Camby (photo by Food & Lifestyles)

Monday, June 6. I had already had plans with Angel of YayBabyBlog.com for lunch and after a great media introduction to Stock and Stable last week, I had to return to explore more of the menu. It didn't disappoint.

Appetizer menu

A Negroni of course

Rick with the ‪Fernet‬ spritz for the Black Hatchet (Bols, house blackberry wine, ‪orgeat‬, ‎balsamic‬)

Crispy chicken sandwich with cheese & charred scallion remoulade

Tongue pastrami with endive and chips

Great brunch menu

Tuesday, June 7. I had lunch at St. Francis with one of my favorite Valley chefs , super-talented culinary star Samantha Sanz of The Four Seasons Scottsdale (look for a future feature on what she is doing at Onyx).

Mezcal Negroni

Baked goat cheese & walnut pesto

Seasonal flatbread

Salmon with veggie rice bowl

Tuesday-Wednesday, June 7-8. I joined Food & Lifestyles for a staycation at one of my favorite hotels - The Camby. It included interviews and photo shoots with Chef Dushyant Singh of Artizen and Libby Longlott of the Bee's Knees cocktail lounge. They are both amazing talents introducing all-new menus this month. Look for special features in the upcoming weeks. A preview of photos by Jenelle Bonifield of Food & Lifestyles:

Sunday, June 12. I've been wanting to get to Brickyard Downtown in Chandler and cocktails and appetizers before a Los Lonely Boys concert was the perfect excuse. Verdict? Worth the 45-minute drive for us. I loved everything about it - the warm, inviting space with reclaimed elements, excellent craft cocktails from bartenders Henry and Tyler with mixologist Bobby Kramer, a delicious menu designed for grazing by Executive Chef Aaron Rickel (formerly of Elements), and friendly owner Gavin Jacobs. Bonus? YES! A bar with comfortable cushioned bar seats with backs which Gavin told me were custom-designed.

Back bar.

Negroni Week menu

Rum with a Homi

Tyler's off-menu Boulevardier with St. George NOLA coffee liqueur

Old Fashioned

Calamari and Octopus

Pretty back patio

Owner Gavin Jacobs

Monday, June 13. I was invited to explore some of the gluten-free breakfast items at U.S. Egg, and my waffle, made with corn and rice flour, was a highlight. Click on the picture below for more details of our visit.

Check back next week when I attend a media preview of Honor Amongst Thieves, record another episode of Into the Soup with Michelle Jacoby of Bite Magazine and filmmaker Andrew Gooi, and head south to Tucson for the Tucson 23 and a staycation at JW Marriott Star Pass and then north to Sedona for an anniversary wine dinner at Mariposa and a stay at Sedona Rouge.

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categories / Rubee Tuesday
tags / The Camby, St. Francis, Brickyard Downtown, Stock and Stable

RUBEE TUESDAY, May 31-June 6: Bitter and Twisted, La Bocca, Stock & Stable, Tacos Chiwas, The Gladly

June 07, 2016 / Christina Barrueta

A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Bitter and Twisted Guest of the Week Christina Barrueta

Wednesday, June 1st. I was thrilled to find out I was Guest of the Week at one of my favorite spots (thanks Ross!), so of course a visit to Bitter and Twisted was in order. I worked my way through a trio of infused Negronis (rose, Earl Grey tea, and jasmine) and, as always, Chef Bob Tam's food was the perfect, delicious accompaniment.

Jasmine-infused Negroni

Dr. Reyes, Dr. Reyes

Cherry Sidecar

Typhoon Chicken

Century egg salad with tobiko

Brisket tacos

Thursday, June 2nd. I also have a full-time job as a medical editor with a company called Integrity HD and my bosses and owners of the company were in Phoenix for their yearly trip. We had a great time catching up at La Bocca in North Scottsdale.

Brussels sprouts and pancetta pizza

Tiramisu

Thursday, June 2nd. One of my favorite PR industry professionals, Jan Brancamonte of J Lauren PR, celebrated five years with a rooftop party and cake and champagne at her office in Tempe.

Thursday, June 2nd. Afterwards, I attended a media preview for the opening of Stock and Stable, a fabulous new addition to midtown Phoenix. I loved the space, craft cocktails and the food, such as the double-cut pork chop with Noble bread, peaches and cipollini stuffing and the smoked corn manti with radishes, pepitas, feta cheese, and asparagus. In fact, I made plans to return next week for lunch with a friend. Photos below by Food & Lifestyles:

Saturday, June 4th. I spent a fun afternoon at The Gladly for the launch of Homeboy's Hot Sauce's new Verde, and a sneak peek at the The Gladly's Summer Cocktail list which debuts today (June 14). Click the picture below for a separate recap with details and photos by Chanelle Sinclair of iamchanelle photography.

Saturday, June 4. We FINALLY got to Tacos Chiwas, a place all my food-loving friends have been raving about. We got the namesake Tacos Chiwas (beef, ham and queso asadero), carne asada, and fried tripas tacos and rajas gorditas. Oh yes, we'll be back!

Sunday, June 5th. I joined friends (including Jenelle Bonifield of Food & Lifestyles and Sarah Mitchell of Eco Mama Green Clean) for dinner at a neighborhood favorite - Pomo. This time, I tried a new pasta and loved it. I'll be ordering it again - strozzapreti alla salsiccia with a creamy tomato sauce, ground sausage, rosemary, and Parmigiano-Reggiano.

Negronis

Strozzapreti alla salsiccia

Tune in next week as I return to Stock and Stable and St. Francis, enjoy a staycation at The Camby, and visit Brickyard Downtown and U.S. Egg.

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categories / Rubee Tuesday
tags / La Bocca, Bitter and Twisted, Stock and Stable, The Gladly

New Summer Menu at St. Francis

June 04, 2016 / Christina Barrueta

"I wanted a restaurant that fed the community. I wanted to do simple food, food that people can eat every day and come back to." That is exactly what Phoenix restaurateur Aaron Chamberlin created when he founded St. Francis. It was a decision he made after a career that spanned New York, Boston and San Francisco, and working for culinary luminaries such as Jean-Georges Vongerichten, Michel Richard, and Daniel Boulud. After time spent in Phoenix with LGO Hospitality Group, he realized he no longer wanted to do fine dining. "I worked from small 14-seat restaurants to massive hotel restaurants and everything in between. You learn who you are and what you want to be."

At St. Francis, the kitchen is anchored by a custom wood-burning oven, and the menu features dishes cooked with mesquite and almond wood while sourcing extensively from local purveyors such as Maya's, Abbey Lee, and Crooked Sky farms, Two Wash Ranch, and Duncan's Trading Company. While heartier fare such as the signature roast chicken with fingerling potatoes and salsa verde and pork chop with corn polenta and succotash are always best-sellers, this summer it's all about the vegetables. "We want lighter dishes. We want to have more vegetables on the menu. We’re really trying to focus on that," Chef Chamberlin explained. "We're also going to roll out a meatless Monday menu and let everyone start the weekend off fresh with vegetables. We love them and we just want to get more out of them. We want people to think about us as a fresh and healthy place to eat."

As seasons change, so will the soup, but hopefully the current Carrot-Ginger Soup lingers. It's a vibrant and flavorful bowl of sweet roasted carrots pureed with zippy ginger and garnished with chives, a drizzle of crème fraiche, and a toasty crouton.

Multi-hued carrots from local farmers also make an appearance in the Roasted Carrot and Avocado Salad. Tossed in olive oil, they are roasted in the wood oven before being layered with sliced avocado, mixed greens, crumbles of Arizona goat cheese, and dressed with a bright orange-poppy seed vinaigrette.

The Fire-Roasted Eggplant Dip is likewise packed with flavor. Roasted eggplant is peeled and chopped and its savory smokiness mixed with charred onions, smoked paprika, fresh herbs, and a pop of red wine vinegar before being topped with fruity extra virgin olive oil, yogurt, pickled fresno chiles, and pine nuts.

What is summer without juicy tomatoes? The Heirloom Tomato Salad at St. Francis brings colorful Arizona tomatoes tumbled on chewy-crunchy crostini with creamy burrata cheese, sliced cucumbers, and red onion. A simple dressing of red wine vinaigrette allows all the flavors of summer to shine.

The Pan-Seared Rainbow Trout is now one of my favorite dishes in town. Delicate, crispy-skinned trout is perched on purple potato puree and crunchy green beans and napped in a brown butter-lemon sauce embellished with briny-tangy capers and chopped almonds. Filling and satisfying, it's still light enough for a perfect summer entree.

Leave room for dessert, especially the new olive oil cake with lemon and rosemary topped with sweet cream gelato and homemade caramel sauce.

Seven years old, and St. Francis remains popular and profitable. "Every day, working hard, that’s what got me to where I am today. What fuels me is to have this open for 20 years," Chef Chamberlin says. "What’s important to me is creating a good business, having people be regulars, being good to my employees. I learned very quickly that you have to surround yourself with good people.” His recipe for success includes his valued team. "I love watching other people grow. My chef was 15 years old when I met him and now he can run a 3-1/2 million dollar restaurant. He delivers every day, every single day. I want to give back and create a good environment for them. When I first opened this business I thought it was all about me, but now it’s all about them."

What's in store for the future? Chef Chamberlin also owns the beloved Phoenix Public Market Café, and while additional projects are in the works for downtown Phoenix and Tempe, he notes that he truly loves being a mentor. "My goal is to get more into education. That is what I really want to do. I love the business. I love cooking. I love everything about it. It has really been a great and phenomenal career. And I love being in Arizona."

St. Francis is located at 111 E Camelback Rd, Phoenix, AZ 85012. Phone:(602) 200-8111

This was a complimentary media invitation.

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categories / Dining Out
tags / St. Francis, Aaron Chamberlin

The Herb Box at The Colony

June 01, 2016 / Christina Barrueta

In early April, the third location of The Herb Box opened at The Colony, a new mixed-used development at Seventh Street and Missouri Avenue in midtown Phoenix. I first frequented The Herb Box at DC Ranch in Scottsdale and, after it opened in 2011, the The Herb Box at Southbridge in Old Town. In fact, I listed their smoked salmon hash as part of my Perfect Food Day in the Phoenix New Times that same year. Through its expansion, The Herb Box has always drawn crowds with its hallmark of fresh, seasonal dishes and inviting, airy spaces, and the newest location is in keeping with this philosophy. Outside, a pretty patio is lined with blooming planters and trellises intertwined with fragrant jasmine. Inside, it is light and bright with floor-to-ceiling windows and soaring ceilings warmed by reclaimed wood and accented with pops of orange and cobalt blue. I had recently enjoyed lunch (favorites included the Korean fried cauliflower, crab dip with plantain chips, and signature butternut squash and corn enchiladas), but this would be our first visit for dinner.

We began with pre-dinner cocktails: "The Martinez" (Bombay Sapphire Gin, sweet vermouth, Luxardo cherry liqueur and angostura bitters) and a "Twisted Manhattan" (Woodford Reserve, Disaronno and luxardo cherry juice).

Our dining choices were guided by the welcoming and knowledgeable Katia Breunig (Private Dining Coordinator at The Herb Box), and her recommendation for the brussels sprouts chips was a winner. I can see why these are a best-seller. Light and crunchy, they were fried to salted crisps, spiked with a hint of chile heat, and plated with a creamy vegan aioli studded with roasted yellow pepper. This self-professed chips and dip addict has a new favorite, healthier option.

My "I'm not big on vegetables" husband was likewise converted, commenting more than once how much he liked his edamame hummus. Flecked with jalapeño and cilantro, at The Herb Box, an ordinarily humble hummus was further elevated by the textural contrasts of candied pumpkin seeds, edamame beans, sliced radishes, and pea sprouts.

He was just as happy with his main course - a juicy filet embellished with ancho-bourbon demi-glace, gorgonzola cream, and a salad of warm green beans and smashed fingerling potatoes with fennel, blistered tomatoes, and Rogue Creamery’s Smokey Blue cheese..

More often than not, I order seafood and am always happy to see trout on a menu. Here it was deliciously butterflied and char-grilled with watercress butter, topped with a colorful array of pickled baby lima beans and beets, and served with a skillet corn and leek gratin.

We were told the desserts would be changing, so if this is gone, you'll have missed out on the Espresso Bomb with layers of rich brownie and decadent coffee mousse.

With a menu of fresh veggie-focused dishes, vegan options, gluten-free choices, heartier fare, and sweet treats, The Herb Box offers something for everyone.

The Herb Box at the Colony is located at 5538 N 7th St #100, Phoenix, AZ 85014, Phone:(602) 635-4965.

This was a complimentary media invitation.

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tags / The Herb Box at the Colony, Herb Box, Midtown

Tapas with Alex Stratta at Prado

May 30, 2016 / Christina Barrueta

*All photos by Debby Wolvos Photography*

Some of the most exciting culinary Valley news this year was the announcement that renowned chef Alessandro "Alex" Stratta was returning to Arizona to helm the kitchen at Prado at the Omni Scottsdale Resort at the Montelucia. Chef Stratta is the recipient of a number of world-class accolades, including a James Beard Foundation award for Best Chef Southwest in 1998 while at Mary Elaine's at The Phoenician in Scottsdale, induction into the Las Vegas Hall of Fame, and chosen to be Iron Chef Italian on Iron Chef USA. He also honed his skills at acclaimed restaurants such as Louis XV at the Hotel de Paris in Monaco, Le Cirque in New York City, and Renoir at The Wynn in Las Vegas, before becoming Executive Chef and owner of his namesake restaurant Alex at The Wynn and, later, Tapas with Alex. His luxurious French-influenced 2008 tasting menu at Alex was one of the most memorable meals I've ever experienced. That was also the same year that Alex was awarded two stars in the Las Vegas Michelin Guide, one of only 14 in the country. Of Italian and French background and fluent in French, Italian, Spanish, and English, Chef Stratta showcases his superlative skills at Prado by combining French techniques with Italian and Spanish-inspired cuisine. To introduce this distinguished chef in his new role as Chef de Cuisine, Prado invites guests to spend a Summer with Stratta with special events including Sip of Spain, Tapas with Alex, an Evening for You, and a new summer menu, and I recently was invited to experience Tapas with Alex.

Prado is named after the famed museum in Madrid and its stunning décor draws upon the Moorish and Spanish architecture of Andalusia (I had previously featured it in a 2009 article for AZ Wine Lifestyle). We were led to our front row seats in front of the wood-burning grill and greeted with the Queen of the Night cocktail. Named after a cactus flower that blooms one night a year growing onsite in front of Joya Spa, it was a well-crafted libation balancing AZ Distilling Co.'s award-winning Commerce Gin with Campari, Cointreau, and fresh lime juice.

"My food is actually very simple, all ingredient-driven," Chef Stratta tells us as he starts to prepare our dishes. "I'm interested in the origin of food. I read a lot of books, but not cookbooks - history. Where food comes from, that's what excites me."

We begin with an addictive pistou, a Provençal version of pesto with herbs, almonds, olive oil, cheese and tomato. Packed with flavor, it's fantastic slathered on the toasty-chewy grilled bread.

"This is one of my favorite summer dishes," Chef Stratta says as he sets before us the first course - sweet grilled Viking scallops from Nanutcket on a bed of fresh vegetables. It's a wonderful melange of textures with simply-dressed raw zucchini, artichokes, radishes, cucumbers, tomatoes, and celery hearts, “all super light and delicious as far as I'm concerned." We heartily agree. It's an amazing plate that sings of summer.

One bite of the second course and I couldn't help but exclaim that this is my new favorite octopus in town, lightly charred and achieving that magical balance of meaty and tender. Braised for two hours, Chef Stratta's Ligurian octopus is kissed with smoke, draped with ethereal slices of jamón Ibérico de Bellota, and perched on a bed of baby potatoes nestled in a sauce of roasted Poblano, Anaheim, and jalapeño peppers, green tomatoes, cilantro, lime juice and olive oil. "My goal is to do the best version of this or that, whatever dish it may be," says Chef Stratta. Mission accomplished.

Our third course delivers a beautiful piece of crispy-skinned Mediterranean sea bass with a salad of watercress, clementine segments, roasted peppers, olives, and green beans tossed with sherry vinegar. The crowning touch tying all the elements together is a swirl of saffron aioli. I'm especially struck by the combination of juicy tart-sweet clementines with the creamy aioli. "I just hope people understand and respect the simplicity," Chef Stratta notes. "Sometimes people expect fireworks, but fireworks are all about the quality of the product." Our final dish exemplifies this philosophy in the most delicious way.

All of our dishes were expertly paired with a Basque white wine, Bodegas Itsasmendi Bizkaiko Txakolina, by beverage expert Jim Cunningham. "It's from the Northern region of Spain right along the waterfront so it pairs wonderfully with the seafood dishes," Jim explained. "It's nice, light, bright, and you may even find a hint of bubbles in there," It's a perfect pairing with the Mediterranean cuisine at Prado.

"I want to reintroduce people to familiar flavors done with a little bit more care and attention," said Chef Stratta. He does more than that. With such a stellar introduction to his fabulous food, I cannot wait to return to explore his new menu.

Visit this link for information on the next can't-miss "Tapas with Alex" event taking place on June 18th.

I received a complimentary media invitation.

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categories / Dining Out
tags / Alex Stratta, Prado, Omni, Omni Montelucia

Miracle Mile Deli

May 29, 2016 / Christina Barrueta

Miracle Mile Deli is a well-loved Phoenix institution and I'm just one of a legion of loyal fans. In fact, Phoenix Mayor Greg Stanton recently recognized its history and proclaimed May 10th as Miracle Mile Deli Day. Brooklyn, New York native Jack Grodzinsky founded the deli 67 years ago, and now his grandson Josh Garcia oversees the day-to-day operations of this third-generation legacy.

In 2015, Miracle Mile Deli moved to a gleaming freestanding building at 16th Street and Campbell in Phoenix. The space is bright and modern with cozy booths and tables. Digital menu boards aid those in the cafeteria-style line to winnow down the choices from the many tempting options. In nice weather, glass-paneled doors open up to a wrap-around patio that seats 48.

Vice President Josh Garcia explained the thought that went into the design. "We wanted to create a family-friendly atmosphere that was comfortable for everyone - whether you're a businessman wanting to do a casual lunch, whether you’re a retired person or coming in with family, or whether you’re a millennial that’s looking for a quality place that isn't fast food." You'll find family recipes handed down through generations such as Hungarian stuffed cabbage, beef stew, and fillet of cod. All the soups are made from scratch every day using his grandfather's recipes, such as chicken noodle, matzo ball, mushroom barley, and split pea. Sandwiches can be ordered with a choice of bread and a side, such as classic mac 'n cheese, coleslaw, and potato salad. The friendly staff is also an integral part of the tradition. "Our head chefs have been with us for over 30 years," Josh said, "and employee turnover is less than 1%."

Even with this range of dishes, however, it's Miracle Mile Deli's award-winning pastrami that is their best seller. In fact, they go through two tons a month of this brined, smoked, and steamed melt-in-your-mouth pastrami.

Pastrami is the main ingredient in one of my go-to's - the Straw - with a side of mac 'n cheese. Order a Straw and you'll get a sandwich piled high with hot pastrami, melted Swiss cheese, and crunchy sauerkraut.

Another frequent order is the BBQ pastrami delivering chunks of tender meat with a seasoned crusty bark tossed in a sweet and tangy BBQ sauce.

After my most recent visit, I now have a third favorite. Josh's love of his family's brisket was his inspiration for the Times Square Cheesesteak. "I grew up eating brisket before I was eating pastrami," he said. "I thought I could easily do a cheesesteak version, and we sell a lot of it." It's easy to see why when I bite into a toasted roll coated with Miracle Mile dressing and filled with thin slices of juicy brisket, sautéed onions and peppers, and gooey pepper jack cheese.

Save room for dessert, especially if it's a slice of creamy NY-style cheesecake or warm bread pudding topped with whipped cream and drizzled with caramel sauce.

Miracle Mile Deli also serves a weekend breakfast with fan favorites such as decadent cinnamon roll pancakes with cream cheese glaze and the Empire State breakfast burrito stuffed with scrambled eggs, roasted potatoes, asadero cheese, and housemade chorizo.

The Take-Away window has also been a huge success, making it convenient for customers to order on-line for pick-up. It's especially handy for local businesses and group orders, as Josh explained. "You can send an email to let everybody in your group know you're ordering from Miracle Mile. Each person can place their own order, press submit, and it goes to one person after everybody makes their order. It even lets you know if someone hasn’t submitted their order yet."

Josh recognizes the importance of community and his family's history. "The coolest thing is to see three or four generations of people within the same family come here. They'll say, 'I brought my daughter, and my daughter now brings her daughter' and they’re having lunch for a couple of hours just sitting and enjoying. Everybody has a Miracle Mile story. Nothing makes me happier."

Miracle Mile Deli is located at 4433 North 16th Street, Phoenix, AZ, 85016 and is open Mon - Fri 10:30 am to 8:00 pm and Sat - Sun 7:00 am to 8 pm.

I received a complimentary media invitation.

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tags / Josh Garcia, Miracle Mile Deli, Phoenix

RUBEE TUESDAY, May 10-16, 2016: La Boca, Super Chunk, Franco's, New Hong Kong, Uncle Sal's, Arcadia Premium, MixUp Bar

May 17, 2016 / Christina Barrueta

A recently launched weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Bartender TJ and General Manager Kyle Mason of La Bocca

Tuesday, May 10, 2016, Lunch: After a media Arizona Restaurant Week preview where we were impressed with La Bocca Urban Pizzeria + Wine Bar, my friend Angel and I made plans to return for lunch. Cocktails were involved with a Vino Spritz for Angel, and a glass of Charles and Charles rosé and Corpse Reviver No. Blue for me. Note: La Bocca now uses a Coravin system to offer guests higher-end wines by the glass without committing to a bottle.

Angel ordered the Italian chicken salad sandwich, while my husband and I went with pizzas: The meat-heavy Bocca Trio for him and the brussels sprouts and pancetta pizza for me. After three visits to La Bocca in the last month, I can tell we'll be spending a lot of time here.

Wednesday, May 11, 2016, Lunch: After a meeting with the Scottsdale Convention and Visitor's Bureau (I'm excited to announce I will be a regular contributor!) I had to stop at Super Chunk Sweets and Treats in Old Town Scottsdale to pick up sandwiches. While this award-winning shop run by husband and wife team Country and Sergio Velador is stocked with delicious sweets, pastries, cookies, candy, ice cream, and fabulous popcorn, I'm also in love with the sandwiches on their addictive foccacia.

Fra' Mani apple ham, Barely Buzzed espresso cheese, greens with tangerine oil, truffle-mustard

Housemade peanut butter with raspberry jam and cheddar

Wednesday, May 12, 2016, Dinner: If you're a regular reader (and I hope you are!), you'll know that Franco's Italian Caffe is one of our favorite restaurants in the Valley. I wrote my first article singing the praises of Franco's in 2013, and we've been back countless times since. This visit was with two other couples and, as always, it was a memorable night of delicious food, fine Italian wines, and great company.

Red and white wines for the table

Linguine frutti di mare special

Veal with brandy-truffle sauce special

Thursday, May 12, 2016, Dinner: Another highlight this past week was joining some wonderful friends, Chef Bob and Ross of Bitter and Twisted, AZ Republic Dining Critic Dom, and Margo and Grant, along with new friends, for a Cantonese feast at New Hong Kong.

Winter melon soup

Boneless stuffed 8 treasure duck

Salt baked chicken

Mushrooms and abalone

Eel in black bean sauce

Pork belly and taro root

Clay pot rice with Chinese sausage and pork

Black pepper beef

Crispy spareribs in plum sauce

Friday, May 13, 2016: After celebrating my friend Jenelle's photography award at LDV Wine Gallery, we stopped in for an old-school Italian meal at Uncle Sal's. I went with my usual order: Veal Fiorentina (pounded breaded veal cutlets with spinach and a pernod cream sauce).

Saturday, May 14: 2016: Acardia Premium. En route to dinner, I stopped by to pick up a package I had ordered at Arcadia Premium (along with these Arizona-made cocktail mixers). This gem of a store is stocked with an amazing selection of wine, beer, cheese, charcuterie, and other artisan items including some of my favorite Arizona products. And if you live in the area, there's another bonus - they deliver!

Saturday, May 14, 2016: Atlas Bistro is another favorite that has been mentioned more than once on this site. On this visit we were joined by our friends of Super Chunk (mentioned above) and AZ Bitters Lab. Thank you to our generous friends for the wine selection they brought to this BYOB restaurant. This place consistently impresses.

Foie gras with strawberries, pickled rhubarb, strawberry-rhubarb jam, and black pepper granola

1992 Viña Tondonia Reserva and 2001 Chateau Musar

Tempura squash blossoms, cremini mushrooms, crimson dahl, Menegi onions, harissa

Roasted duck breast, leeks, brussels sprouts, red quinoa, dates, apricot, quince

Country, Sergio, Lill and Bill at our favorite table

Sunday, May 16, 2016: One of the Valley's best cocktail masters, Charlie Zeiler, is leaving the Mix Up Bar at the Royal Palms. See a prior interview here about this talented gent. We couldn't let that happen without saying goodbye. His amazing cocktail creations will be sorely missed. Congratulations Charlie and much success on your new adventure!

Daiquiri with rhubarb amaro and strawberry

Blanco Americano

Garden Goddess

Carne asada tacos

Crab beignets

The Courtyard

Check back next week as my plans include Miracle Mile Deli, St. Francis, The Herb Box at the Colony, and Talavera at the Four Seasons.

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tags / Mixup Bar, Hermosa Inn, Atlas Bistro, Arcadia Premium, Franco's, Franco's Italian Caffe, Uncle Sal's, La Bocca

Arizona Spring 2016 Restaurant Week Preview: White Chocolate Grill, La Bocca, and Tavern Americana

May 16, 2016 / Christina Barrueta

Kyle Mason of La Bocca with the refreshing Vino Spritz (watermelon, lemon, pinot grigio and vodka)

Arizona Restaurant Week returns for Spring 2016 on May 20th through the 29th. During this culinary event, over one hundred restaurants will offer special 3-course prix-fixe menus for $33 or $44. Recently, I was invited to three participating venues for a Restaurant Week media preview: White Chocolate Grill, La Bocca Urban Pizzeria + Wine Bar, and Tavern Americana. Here's a peek at what you can expect from their RW menus.

White Chocolate Grill is offering a menu for two people to share at $33 per person. My favorites were the salmon marinated with citrus, honey, and soy sauce served with Japanese cucumber salad, and the juicy sliced New York strip with creamy mushroom sauce.

White Chocolate Grill Restaurant Week Menu

Sampling AZ egg rolls, roast chicken with bacon hash, and brussels sprouts with marcona almonds

Prime rib

Wood-grilled New York strip with mushroom sauce

Citrus-soy glazed salmon

La Bocca's menu include a choice from three starters, three main dishes, and three decadent desserts for $33 per person. Menu link here. It's hard to pass up pasta alfredo with prosciutto and garlic bread, and the pizza is always a winner.

For $33 per person, Tavern Americana menu offers these crowd-pleasing favorites. My favorites were chipotle shrimp to start, followed by baby back ribs, and finishing with the gooey and rich cookie dough skillet.

For more information and a complete list of participating restaurants, visit Spring Arizona Restaurant Week Returns.

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tags / ARW, Arizona Restaurant Week, La Bocca, White Chocolate Grill, Tavern Americana

RUBEE TUESDAY, May 3-9, 2016: Joe's Midnight Run, Herb Box, Ocotillo, Capital Grille, Counter Intuitive, La Bocca, Doglicious Hot Dogs, AVA, Andreoli's, Sweet Republic

May 10, 2016 / Christina Barrueta

This is my first installment of Rubee Tuesday, a weekly recap of my week's adventures in dining and drinking in and around Phoenix.

Joe's Midnight Run dining room and open kitchen

Shared plates menu

Tuesday, 5/3/2016: I'd been wanting to return to Joe's Midnight Run since attending a soft opening early last month, and lunch with my friend Angela was a perfect excuse.

El Chiquito (Fernet Branca, Contratto Rosso vermouth, soda, lime

Cauliflower with currants and almonds

Pulpo/grilled octopus with potatoes and paprika

Beef milanesa sandwich topped with a fried egg

Wednesday, 5/4/2016 (Part I): I joined the fabulous team of VisitPhoenix along with some of my favorite travel writers for a media luncheon to celebrate National Travel and Tourism Week at the new Herb Box at the Colony (look for an upcoming dinner recap when I return next week).

The bar area

Korean fried cauliflower with quinoa, sugar snap peas, and pea shoots

Cilantro-lime crab dip with plantain chips

Butternut squash and corn enchiladas

Wednesday, 5/4/2016 (Part II): After the Herb Box, I met up with some fellow USBG Phoenix members at Ocotillo for brainstorming on a Moscow Mule fundraiser while I enjoyed some cocktails. It's always nice to spend time with Kim, Lillian, Kirti, and Cristen and I think we came up with a great game plan. A special treat was to run into friends filmmaker Andrew Gooi, Stephanie Sanstead with the Sheraton Grand Wild Horse Pass, and Chef de Cuisine Ryan Swanson of Kai. Be sure to check out the video below with Geoffrey Wilson's fabulous Write On Rubee cocktail (gin, chartreuse, Campari, egg white, and Serrano Spice) at Ocotillo.

USBG Phoenix Moscow Mule Month planning

Spanish Gin and Tonic

The bar

View into the Dining Room

Beer Garden

Andrew Gooi, Stephanie Sanstead and Chef Ryan Swanson

Wednesday, 5/4/2016 (Part III): Due to car trouble, AAA and a car tow (with great service from Jesse!) we ended up with an impromptu Part III. We finished our day at The Capital Grille in North Scottsdale treating Ernie, Jr. to dinner as a thank-you for driving us home. One of our favorite steakhouses, it's always great to see manager Brian and bartender Matt (and order my favorite lobster mac 'n cheese in town).

Thursday, 5/5/2016: I had a fabulous time at the fun and festive Cinco de Mayo media preview of Counter Intuitive's 1929 Agua Caliente episode which debuted on May 6th to the public (click on photo for more pictures).

Friday, 5/6/2016: Write On Rubee celebrated a 2016 Favorite Local Food Website win at Arizona Foothills Magazine Best of Our Valley Bash at the SandBar (and nice to chat with Favorite Mixologist winner Jon Crone of Proof and Brian Leeds of Hopdoddy's!) We later retired to La Bocca to end the evening with our friends and fellow winners Tram Mai (Channel 12 winner of Favorite TV Personality) and her husband Steve Kraus (Favorite Valley Dad) and owner of Press Coffee Food and Wine (Best Sky Harbor Airport Dining).

Saturday, 5/7/2016: While doing errands, we stumbled upon Doglicious Hot Dogs, a family-owned gem in Glendale. Click on photo for details.

Monday, 5/9/2016: A highlight was attending the inaugural Tasting Panel for Arizona Vignerons Alliance certification at Vinum 55. Click here for an exclusive photo recap. Details on the AVA can be found at this link: Arizona Vignerons Alliance Launch.

AVA founders Kelly Bostock, Maynard James Keenan, Kent Callaghan, and Sarah Hammelman

Some of the 85+ submissions

Afterwards, photographer Jenelle Bonifeld and I lunched at Andreoli's, an Italian favorite in North Scottsdale which I've previously mentioned here and here.

A bottle of La Scolca Gavi to share

Patatine fritte (potatoes and leeks fried in olive oil)

Pesce Misto special (grilled scallops, shrimp, calamari, and sea bass)

Cappuccino and coconut cake

And since we were close to Sweet Republic, I had to pick up a pint of ice cream to bring home - this time it was Rhubarb Crumble.

Check back for the next Rubee Tuesday recap as my plans include visits to Franco's Italian Caffe, New Hong Kong, LDV Wine Gallery, Atlas Bistro, and Miracle Mile Deli.

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categories / Rubee Tuesday
tags / Sweet Republic, Franco, Andreoli's, Capital Grille, Joe's Midnight Run, Ocotillo, Herb Box, Colony, La Bocca, Counter Intuitive

Doglicious Hot Dogs

May 08, 2016 / Christina Barrueta

Living in Northwest Phoenix, I'm always excited to find an independently-owned restaurant, especially if it's as good as Doglicious Hot Dogs. Driving by this weekend I got a glimpse of "Now Open" and "Gourmet Hot Dogs." Once I said the magic words "hot dogs", my husband immediately made a U-turn to check out this new spot. Run by a friendly husband and wife team, this little gem tucked away next to a Chevron station on West Bell Road has quite an ambitious menu - 20+ creative hot dogs, Italian beef, salads, sliders, and Belgian Liège waffles. In addition to the chalkboard Signature Dogs, the printed menu includes choices such as Who's Reuben Dog (topped with pastrami, Swiss cheese, sauerkraut, Thousand Island dressing), Philly Cheese Dog (Italian beef, provolone, giardiniera), or Pepperoni Pizza Dog (pepperoni, marinara, oregano, mozzarella and Parmesan cheese).

Though it was hard to decide, I settled on an indulgent Macho Nacho - a Vienna dog piled high with sliced Vidalia onions, pickled jalapeños, tomato, crema, and Doritos in a puffy brioche bun and served with a side of fresh and crunchy coleslaw made daily in small batches.

My husband opted for a Chili Cheese Dog. His split-top bun encased a juicy Schreiner's sausage draped with a beef and beer chili made from scratch, nacho cheese (or cheddar cheese if you prefer), pickled jalapeños, and crispy fried onions. I especially liked the dusting of rosemary on the kettle chips he chose as his side.

Doglicious Hot Dogs (Instagram) has been open for two months and I can't wait to return and work my way through the menu, saving room for a waffle next time. While their Chicago Dog, Sonoran Dog, and Chili Cheese Dog have quickly become popular orders, the owner suggested trying the Hawaiian Dog (Schreiner's sausage, homemade pineapple relish, tomato, honey, lime) or the Columbiana Dog (Vienna dog, mozzarella, mayo, mustard, ketchup, bacon, pineapple relish, crushed potato chips) on my next visit. Will do!

Leave a comment if you visit Doglicious - I'd love to know what you thought.

Doglicious Hot Dogs is located at 5060 W Bell Rd, Glendale, AZ 85308. Phone: (602) 900-5059. They are open seven days a week, 11 am to 8 pm Monday through Saturday, and 11 am to 6 pm on Sundays.

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categories / Dining Out
tags / Doglicious Hot Dogs, hot dogs

Insider's View Dinner with Chalk Hill at Different Pointe of View

May 05, 2016 / Christina Barrueta

Insider's View at Different Pointe of View

Different Pointe of View at Pointe Hilton Tapatio Cliffs Resort is one of my favorite restaurants, possessing that rare combination where the cuisine lives up to the panoramic view. It is here at this resort restaurant perched on top of Lookout Mountain that Executive Chef Anthony DeMuro creates a modern menu with an emphasis on seasonality and colorful, flavorful dishes. I've dined here many times over the years, celebrating special occasions, bringing family and friends, or savoring a decadent multi-course tasting menu. One of the best (and most entertaining!) ways to enjoy this special spot is the monthly Insider's View Wine Dinner Series which runs September through May.

Insider's View is an intimate experience hosted by Chef DeMuro and a visiting wine owner or winemaker. The $99 cost includes a 4-course dinner with wine pairings plus dessert, limited to just 12 guests, and begins with a wine reception. On a beautiful April evening, we were greeted with glasses of Chalk Hill Estate Sauvignon Blanc and invited to join winemaker Steve Nelson on the patio before dinner. We sipped and mingled as we enjoyed delicious lobster bisque and hors-d'oeuvres with a beautiful sunset.

Soon it was time to join our new friends and take our seats at the cozy L-shaped table where Chef DeMuro would be cooking tableside.

As Chef DeMuro started Dover sole, the first of our five courses, he described the menu, including seasonal vegetables such as ramps and English peas, and two of my favorite harbingers of spring: Morel mushrooms and fiddlehead ferns.

We settled in our front-row seats as talented and engaging Chef DeMuro kept us entertained and Steve joined in the fun.

The last Périgord truffles of the season

Winemaker Steve Nelson and Chef DeMuro

Steve told us about Chalk Hill Estate Vineyards and our pairings for the night. The vineyard is located an hour north of San Francisco in Sonoma County. While Chalk Hill is best known for award-winning Chardonnay and Sauvignon Blanc, they also grow red grape varietals such as the Cabernet Sauvignon, Malbec, Petit Verdot, Merlot, Syrah, and Carmenere that we were going to taste in their Estate Red. As the evening progressed, we learned about each wine, Chalk Hill's growing regions and appellation, and Steve's goals as the winemaker. "Our philosophy is capturing the terroir of the state and putting it into the bottle," he explained.

My favorite pairing of the night was the Estate Red poured with Kobe beef, but at Chef DeMuro's hands, every course was superlative. Our fantastic feast included:

Chalk Hill 2014 Sauvignon Blanc with Dover sole, English pea puree, cheddar cauliflower, and elderflower butter sauce
Chalk Hill 2013 Chardonnay with lobster ravioli with fiddlehead ferns
Chalk Hill 2013 Pinot Noir with lamb, cippolini onions and morel mushrooms
Chalk Hill 2012 Estate Red with Kobe beef, rapini, and truffle demi-glace
Chocolate espresso dessert finale

Dover sole with English peas, cauliflower, and elderflower butter sauce

Ravioli with fiddlehead ferns

Our first three wine pairings

Lamb with cipollini onions, morel mushrooms, and tomato puree

Beautifully marbled Kobe beef

Kobe beef with rapini and truffle demi-glace

It's easy to see why the Insider's View wine series is one of my favorite dinner events in the Valley. This is my second time, and on both occasions the wine grower or winemaker has commented that it's one of the best he's ever hosted. Steve mentioned this was his first time visiting Phoenix. "I didn't expect it to be like this; this is phenomenal!" he enthused. I agree.

The last Insider's View dinner for the spring season takes place on Friday, May 13th with Dan Parrott, CEO and co-owner of JAX Vineyards. Visit this link for more information.

Chef Anthony DeMuro and Steve Nelson of Chalk Hill

My dinner was hosted as a media invitation

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categories / Wine Dinner
tags / Different Pointe of View, asparagus, Anthony DeMuro

Sip and Savor at Bourbon Steak: Michael Mina and Bulleit Bourbon

April 13, 2016 / Christina Barrueta

As part of the Fairmont Scottsdale Princess' special Sip and Savor series, guests were invited for a special event on March 29th. The AAA Five-Diamond resort welcomed James Beard award-winning Chef Michael Mina to his Bourbon Steak restaurant as they introduced a new menu and their private-label Bulleit Bourbon 10-Year. Our evening started with a reception of passed plates and a chance to try this one-of-a-kind bourbon. Matt Doerr, Resort Beverage Manager, and Andrew McLaughlin, Bourbon Steak General Manager, traveled to Kentucky and met with distillers and proprietor Tom Bulleit to taste and select an exclusive barrel. This makes Bourbon Steak the first account in the country to have a private bottling of Bulleit 10-year bourbon. Masters of Whiskey Tom Turner and Alastair Menzies were on hand to pour, and educate the crowd.

Tom Turner

Bulleit Bourbon, 10-Year, and Rye

We mingled and sipped on the selected reserve 10-year bourbon neat, over ice, and in a refreshing Bulleit Buck cocktail.

It was a lovely spring night to enjoy whiskey with Bourbon Steakhouse passed bites.

Assistant General Manager Mark Hopwood

A beautiful evening

Kusshi oysters with ponzu and fresh wasabi

Burrata with carrot puree and pea shoots

Socca and merguez sausage

Tuna tartare with ancho chile, Asian pear, pine nuts, and mint

We were then seated in the dining room for dinner as Chef-Owner Michael Mina and Executive Chef Jeremy McMillan described the new menu direction. Winning accolades since helming the kitchen of San Francisco's Aqua in the 1990s, acclaimed Chef Michael Mina now has 18 restaurants across the country as part of the Michael Mina Group. Chef Mina tells us that at Bourbon Steak Scottsdale, "We are really going to start to push the envelope with flavors and take the restaurant to the next level." We would be treated to new dishes featuring global accents including Mina family favorites. "What you are going to be seeing in the next few months here at Bourbon Steak is more tableside and really unique flavors. We're taking traditional items that people know and love and turning them upside down, like taking a slow-cooked prime rib and coating it in crazy Middle Eastern and Yemenite spices."

Chef McMillan tells us about our menu comprised of dishes spanning the globe, including Ligurian focaccia di recco, muhammara (a dip made with walnuts, pepper, and pomegranate molasses), grilled flatbread made with fermented potatoes, yogurt, and flour, falafel inspired by Chef Mina’s mother's recipe, and cioppino. Our entree would showcase three styles of beef: American wagyu brisket coated with Yemenite spices, Japanese A-5 Wagyu bathed in sake and white soy, and butter-poached dry-aged Arizona beef. As an added treat, Beverage Manager Matthew Doerr had created cocktail pairings with Bourbon Steak's Bulleit 10-Year.

Sugar snap pea cocktail to pair with our vegetable starters

Snap peas with za'atar and mint, charred onions with muhammara, and Sicilian cauliflower with capers and raisins

Foccacia di Recco stuffed with stracchino cheese and ramps

Chickpeas and hummus on lavash

Fava bean falafel with labneh, avocado, and spicy Yemenite schug

Bourbon, anise, pickled rose, Maldon sea salt, and fresh lemon zest

Cioppino with Dungeness crab, halibut, cuttlefish, and tapenade

Toast with monkfish liver butter

Bourbon with Aperol, Cynar, and blood orange.

Dry-aged beef, A5 wagyu and Yemenite spiced brisket. Accompaniments: Calabrian chile XO sauce, foie gras fried rice, scallion cream

Banana Old Fashioned

Beignets and bourbon caramel custard

Caramel-bacon popcorn

“You’ve all had great confidence in us as we stayed true to Americana, and now just be with us as we grow the globe a bit," Chef Michael Mina says. I'm on board!

Meet Chef Richard Sandoval at the next Sip and Savor event on April 14th at Toro. Details at this link.

I received a complimentary media invitation.

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tags / Michael Mina, Bourbon Steak, Scottsdale, Fairmont Scottsdale Princess, Bulleit bourbon

Taggia at the Kimpton FireSky

April 11, 2016 / Christina Barrueta

Taggia, located inside the boutique hotel Kimpton Firesky, is an Italian gem worth seeking out in downtown Scottsdale. One of my favorite restaurants, it boasts a picturesque setting and a menu of authentic Italian with a creative flair sourcing both imported and local ingredients.

What makes this restaurant even more unique is its daily Aperitivo Hour. In Italy, this common social custom gathers friends and family together before dinner to enjoy a cocktail, or aperitivo, accompanied by complimentary bites. To take advantage of the only Aperitivo Hour in Phoenix, settle in the cozy lobby bar or relax on the pretty patio, as we did. It's especially lovely at dusk as the tiki torches are lit.

Taggia brings this Italian institution to Scottsdale from 4 to 6 pm Monday through Friday. Order a cocktail, beer, or wine and each drink is accompanied by a complimentary snack plate of Italian bites. I started with a classic Italian aperitivo and one of my personal favorites, a Negroni. In Italy, aperitivi are frequently cocktails based on bitter spirits such as Campari. Taggia's Garden Negroni is a delicious variation that adds Cynar (an Italian artichoke liqueur) to the usual blend of Campari, gin, and sweet vermouth. My husband opted for a refreshing Margarita Tranquilo which gets its Italian touch with the addition of Sibona chamomile liqueur.

Each of us received that night's complimentary pairing for Aperitivo Hour - a tasty trio of piave cheese and olives, caprese salad, and crostini with avocado and caponata.

As the sun set, we were led to our pretty table on the Taggia patio nestled next to a bubbling fountain. It was a beautiful night to dine al fresco and we were greeted by Will, our affable and knowledgeable server, who expertly guided us with wine pairings and menu choices for a wonderful meal:

Marinated and grilled calamari with smoky-tangy charred eggplant and saba puree, arugula, and a bright lemon-caper vinaigrette
Carbonara with chitarra pasta and the brilliant addition of green peppercorns to the traditional creamy egg yolk and parmesan sauce
Capesante (scallops) on top of velvety carrot puree, embellished with roasted corn and caper-avocado salsa
Tender chunks of braised veal on a bed of parmesan polenta with shallot-mushroom ragu and a rich barolo demi-glace
A finale of the best tiramisu in town, with layers of sponge cake and mascarpone mousse encased in a dark chocolate shell

Chitarra carbonara

Capasante

Brasato

Tiramisu

Another memorable visit to Taggia - until the next time!

We were hosted by Taggia and our experience was complimentary.

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tags / Taggia, Italian, Scottsdale, downtown Scottsdale

Crab & Mermaid

April 08, 2016 / Christina Barrueta

One of the most highly-anticipated openings this spring was the Crab & Mermaid Fish Shop. This recent addition to the downtown Scottsdale culinary scene debuted on March 24th and I was able to get a sneak peek at a media preview and ribbon-cutting. Barrett Rinzler, founder of Square One Concepts, Inc. (other restaurants include Cold Beers & Cheeseburgers and Wasted Grain), told us their vision was for "great seafood in a casual setting, a little bit of an oasis in the desert." The decor fit the theme, with an inviting patio, airy dining room, and L-shaped bar welcoming guests with a comfortable and colorful nautical vibe.

The kitchen is helmed by Executive Chef Isaac Carter who has worked at acclaimed restaurants in Massachusetts, New York City, and Las Vegas, including a a 12-year tenure with renowned Chef Todd English. He tells us that to traditionally-rooted seafood dishes, he is bringing his own unique "twists from experiences I’ve had all over the country, from the east coast to the west coast." On the menu, you'll find po'boys, seafood gumbo and oysters Rockefeller; New England lobster rolls, clam "chowda" and steam pot; and classic raw bar fare such as shrimp cocktail, littleneck clams, and crab legs.

Chef Carter tells us his philosophy is the "history of food, where does it come from, and how we can translate that to what we do today. Maybe a little more modern, maybe using Japanese spices or Chinese spices." You'll see this in dishes such as tuna poke with sambal and ginger, or scallop ceviche with coconut milk and lemongrass. "But you're still getting your crab cakes, Maine lobster, or king crab too."

The menu

Maryland crab cakes with mustard aioli

Buffalo popcorn shrimp

Oysters from the raw bar

Cocktail expert extraordinaire Richie Moe brings his skills to the libations with easy-sipping creations designed to pair with the menu. Try the Tsunami Sake-Tini with sake, gin, yuzu-ade and cucumber, the refreshing Layered Sangria Red, or his signature Riptide Margarita with pomegranate, blackberry, charred lime and black salt.

Richie told me one of his favorites is the Elyx'n Vixen, made with Absolut Elyx vodka, watermelon, bitter lemon soda, salt, and mint. Now it's one of mine too.

As a native New Englander, I know where I'll be returning to spend summer evenings with craft cocktails and a taste of home - Crab & Mermaid.

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categories / Scottsdale
tags / Scottsdale, downtown, Old Town, seafood, craft cocktails, Crab & Mermaid

Bourbon Steak at the Fairmont Scottsdale Princess

March 28, 2016 / Christina Barrueta

It's about time I reported back on our last meal at Bourbon Steak, because WOW it was one of the culinary highlights of 2015.

We're long time-fans of Bourbon Steak, having been here multiple times - whether it be for happy hour, cocktail classes, dinner (and my husband's favorite lobster pot pie) or to celebrate our anniversary.

Back in December, we joined our close friends and frequent dining partners Bill and Lill of AZ Bitters Lab for dinner. As is our wont, we met for cocktails before dinner in the bar. Jason Caballero, one of my favorite sommeliers in Arizona (whom I had first met at a special wine dinner with Maynard James Keenan of Caduceus Cellars), came out to greet us and told us we had a special treat in store. Executive Chef Jeremy McMillan had kindly offered to prepare the four of us a tasting menu. Would we like to do that instead of ordering a la carte? Why, of course!

What followed next was a wonderful meal with course after course of creative, delicious dishes expertly paired with wines by sommelier Jason. I'd be hard pressed to pick my favorites, but three that I'm still thinking about include Jason's pairing of Lillet with an intensely flavorful chestnut and black truffle soup, Chef's juicy, crispy-skinned guinea hen (from local Two Wash Ranch) glazed with sorghum and whiskey with decadent foie gras rice, and the fantastic combination of beet-stuffed caramelle pasta embellished with raisins, poppy seeds, and freshly-grated horseradish savored with a glass of Moulin à Vent gamay. Our feast:

Starting with Domaine Chandon rosé

The signature duck fat fries

Sommelier Jason Cabellero

Domaine Long-Depaquit Chablis with oysters

Oyster trio with kimchi, mignonette, and ponzu with wasabi

Chestnut and truffle soup paired with Lillet

Dr. Loosen Blue Slate Estate Kabinett paired with smoked scallops

Smoked scallop with Purple Ninja radish, sorrel, and apple

Scarpetta Pinot Grigio delle Venezie

Miso-parmesan broth with kale-basil pesto and wild mushrooms

Castello di Ama Chianti Classico paired with raviolo di uovo

Egg raviolo with ricotta, maitake mushrooms, parmesan, and brown butter

Domaine Diochon Moulin-a-Vent Vieilles Vignes paired with the next pasta course

Pasta with beets, horseradish and raisins

Mon Coeur Côtes du Rhône

Stracci with lamb belly, lamb bacon, and spigarello

Thierry & Pascale Matrot Bourgogne Blanc with guinea hen

Guinea hen roasted and glazed with sorghum and whiskey

Carved and served with foie gras rice

For our steak course: Shafer Merlot and Lassègue Saint-Émilion Grand Cru

Beef trio: Wagyu A5, USDA prime, and sirloin cap. With chimichurri, bearnaise, and salsa verde.

Dessert wine pairing

Sticky toffee cake with caramel sauce and frozen yogurt

Thank you to Chef Jeremy and Jason for a superlative evening!

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tags / Bourbon Steak, Scottsdale, tasting menu

Imbibe 'N Dine: Caskwerks and Sonoran Brewing Dinner at Lon's

March 02, 2016 / Christina Barrueta

Travis Nass, Caskwerk's "Spirit Guide", Executive Chef Jeremy Pacheco, and Zach Schroeder, brewmaster and co-owner of Sonoran Brewing Company (photos by Debby Wolvos Photography) — Travis Nass, Caskwerk's "Spirit Guide", Executive Chef Jeremy Pacheco, and Zach Schroeder, brewmaster and co-owner of Sonoran Brewing Company *(photos by Debby Wolvos Photography)*

One of the highlights of Arizona Cocktail Week are the Imbibe 'N Dine Dinners featuring special tasting menus paired with cocktails, spirits, and in this case, beer and cocktails as a tie-in to Arizona's simultaneous Beer Week. On February 16th, a pairing dinner at the historic Hermosa Inn, teaming up Chef Jeremy Pacheco of Lon's with Caskwerks, an Arizona distillery of artisan spirits, and the craft brews of Sonoran Brewing Company, resulted in a winning trifecta.

On a beautiful Arizona evening, guests gathered on an intimate patio to enjoy Travis' Welcome Punch, a refreshing blend of Caskwerks Gin, oleo-saccareum, lemon juice, earl grey tea, Sonoran dfrnt IPA, and Boy Drinks World Serrano Cocktail Spice.

We mingled and sipped (with generous refills) and before we knew it, it was time to retire to the Library, a cozy room decorated with Lon Megargee illustrations and lined with bookshelves stacked with limited-edition art books.

Chef Jeremy Pacheco described what he had planned for the evening and we learned that we were in for a one-of-a-kind pairing. Each dish was designed to be paired with a beer, a cocktail, and then a combination of the two.

Our talented group of tablemates included Travis' wife Chianne and a friend, Layrd Mahler, co-owner of Sonoran Brewing, and his wife Dana, John Miller of Caskwerks, and Ram Udwin of Boy Drinks World.

Travis described his pairing for the first course. "This is the most traditional of the cocktails tonight. We're doing a boilermaker with Apple Pie Liqueur from Caskwerks. It's one of John’s family recipes, like liquid apple pie. When you try it, you’ll see. It has apple pie, honey, brown sugar, nutmeg and cinnamon. It’s super-delicious." Both the liqueur and the White Chocolate Ale were wonderful with Chef Jeremy's roasted beets with creamy Crow's Dairy goat cheese, candied pecans, slices of Fuji apples, mache, and Sonoran Brew IPA vinaigrette, but we were all pleasantly surprised how brilliantly the boilermaker combining the two paired with the dish.

The next course was a true collaboration as the Seven Wives Saison is part of Sonoran Brew's Chef Series with Chef Pacheco. The name is a nod to Lon's namesake Lon Megargee, who had been married seven times, and ingredients include wheat from the Pacheco family farm, orange, coriander, peppercorns, and fennel. These nuanced flavors were mirrored in the second course of silky hamachi crudo with pink peppercorn, fennel pollen, bright Meyer lemon and microgreens. Travis' cocktail combined Caskwerks Gin with Lillet Rose and aromatic Hum Botanical. Lovely on its own, combined with the Saison, it was another revelation into the thought that had gone into these outstanding pairings.

The main course brought tender braised Wagyu shortribs napped in a glaze of Inebriator stout and served with balsamic cipollini onions, parsnip puree, and grilled king oyster mushrooms. Zach Schroeder, brewmaster of Sonoran Brewing, introduced the stout. "This is probably my favorite beer I brew. Let it get a little air and let it get a little warmth. You get a lot of roasty, toasty notes, a lot of toffee, chocolate, and dark fruit. Make sure you savor it." Travis described his cocktail as a Jack Rose variation, made with Caskwerks Apple Pie Liqueur, grenadine, and lemon juice. Both were so delicious on their own that more than one at our table hesitated to combine the two. But Travis knows best. Somehow this unlikely duo combined into a genius beer cocktail that underlined the savoriness of the dish yet also provided a perfect acidic foil to cut its richness.

The evening ended with a sweet finale and a pairing of Sonoran's Smooth Rebel IPA with a cocktail of Caskwerks Gin, Fernet Branca, Yellow Chartreuse, and PX Sherry. Once again, this was a creative, innovative pairing, with the double IPA's malty sweetness and the herbal notes of chartreuse and Fernet marrying perfectly with bitter caramel date bread pudding topped with caramel ice cream and orange zest.

Kudos to the collective array of passionate craftsmen in the room. Not only was this another stellar meal at the hands of talented Chef Jeremy Pacheco, but it was also a wonderful introduction to the quality of our local beverages and Arizona-grown ingredients, and an eye-opening experience into what such a collaboration can achieve.

Visit these links for my recaps of other Arizona Cocktail Week 2016 events:
Day One
Day Two
Day Three: Artisanal Market
Day Three: Day of the Rabbit at Counter Intuitive
Day Three: Last Slinger Standing
Day Four: Jade Bar Reunion
AZCW 2016: Buchanan's Whisky Golf Cart Pub Crawl

I was hosted by Lon's as a media guest.

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tags / Caskwerks, Sonoran Brewing, Lon's, Hermosa Inn, Jeremy Pacheco, Imbibe 'n Dine

Zinc Bistro

February 19, 2016 / Christina Barrueta

Scottish salmon with white bean-parmesan fondue, curry, and buna-shimeji mushrooms.

On a beautiful Arizona afternoon, Zinc Bistro's patio is one of our favorite spots for a leisurely lunch. It's a lovely French-inspired patio outlined in wrought-iron railings with marble tables in the pretty setting of Kierland Commons. We always have friendly service, great wines and cocktails, and consistently delicious French bistro fare. Some past visits:

French 75, Zinc Burger with truffle Gruyere, rosé, French onion soup, and truffle frites.

A sunny afternoon visit with a glass of Chateau d'Aqueria Tavel rosé, duck confit sandwich with pate, gastrique onions, pickled kumquats, and foie gras aioli, and crab and truffle omelette with béarnaise and straw potatoes.

The dish I order most often: Moules Marinières with a glass of chablis.

Frites with truffle and parmesan, oysters, Zinc Burger with blue cheese, crab and mushroom crepe with lobster sauce and fennel, and macaroni au gratin with ham and mimolette cheese.

Sadly, we've always been too full for dessert!

While it's the perfect stop to fuel up while shopping, we've always made it a destination spot and worth the 30-minute drive from home.

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