An Arizona-based food, beverage and travel writer since 2008, I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond. Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.
Tune in to my latest episode of A Taste of AZ podcast as guest host. This time, I joined host Eric Walters as we sat down with co-owner Mitch Rosenthal and executive chef Evan Gotanda of Arboleda in Scottsdale Quarter. And special thanks to SOMM Journal for sponsoring this episode!
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
The Arizona Biltmore
Friday, May 5: Arizona Biltmore, Phoenix. At the Phoenix Open back in February, I ran into talented sous-chef Leo Kuang of Renata’s Hearth at the Arizona Biltmore, and had been trying to carve out time in my crazy schedule to see him ever since.
Serendipitously, we happened to book our reservation on Cinco de Mayo and enjoyed some Patron cocktails and chef bites in the courtyard before dinner.
We then headed to the dining room. Chef Leo and team guided us in our choices - what a spectacular meal! My last visit was over a year ago, and we had stayed away far too long. Our round of starters included tender-smoky WorldClass Octopus a la Veracruz with patatas bravas and Spanish chorizo.
And, of course, if I see luxurious WorldClass Cinco Jotas jamón Ibérico de bellota on a menu, I have to order it.
More winners: Guacamole; Basque Sandwich Bites with jamón Ibérico, Manchego cheese, and truffle plus polenta fries (we order this every time); yellowtail ceviche with avocado mousse, charred tomatillo broth, cucumber, and crispy shallots; and stonefruit salad with winter greens, smoked requesón cheese, and honey vinaigrette made with WorldClass Argentine honey.
Somehow we saved room for entrees and sides, all of which are now also on my must-order list like roasted WorldClass seabass with mole verde and Peruvian rice.
And smoked Wagyu brisket with warm tortillas and rojo, verde, and cashew salsas; Caledonian prawn & scallop rossejat; patatas a la Huancaina (fingerling potatoes with aji amarillo and queso fresco); and warm fava beans with serrano-oregano butter and hen-of-the-wood mushrooms.
We packed up leftovers to-go because we had to squeeze in these decadent desserts (coconut tres leches cake with Bavarian cream, coconut Anglaise, and Chocotorta with caramel cream, champurrado sauce, and whiskey vanilla ice cream) and a Mezcal Carreño flight.
You can also watch our memorable night with our fab server Dani and Chef Leo in my video Reel HERE.
Saturday, May 6: Mowry & Cotton at The Phoenician resort for a Kentucky Derby Porch Party. We were invited to join the festivities at one of my favorite resorts and we are now going to make it a yearly tradition! Mowry & Cotton was a beautiful setting to sit indoors, or on the patio, to enjoy delicious food and excellent cocktails while watching the Derby. And it was so nice to run into Krista (aka @eatlovetravelplay).
You can also see my video Reel HERE.
And because we didn’t want the fun times to end, we headed upstairs with Krista and her husband Bill for a couple of rounds of cocktails at the Thirsty Camel bar.
Monday, May 8: Wrigley Mansion, Phoenix. Stay tuned for another A Taste of AZ podcast! This time I joined hosts Luke and Eric as we sat down with Executive Chef David Brito and Wine Director Jason Caballero of Wrigley Mansion.
And since it’s always a good time at The Wrigley, after the podcast, Jason took us on a tour of the wine cellar and we indulged in Montenegro shots, Fernet, and…a champagne gun.
Tuesday, May 9: Prime at Gila River Resorts & Casinos at Wild Horse Pass. As you’ve seen in past Rubee Tuesdays, we’re huge fans of the wine dinner series at Prime and have yet to miss one. On May 9, they invited guests to explore South America as the last in the spring series (but they’ll be back in the fall!).
Majdi Kayyali. Corporate Vice President of F&B for Gila River Resorts & Casinos, and Advanced Sommelier Troy Tranzow of Prime
We live about an hour away from the resort, so thank you to the team for hosting us for an overnight stay in one of their beautiful suites!
Linda welcoming us with Camille’s Maracuya con Mead with passionfruit and honey
As always, Prime Executive Chef Michael Dei Maggi had fun with the themed region, explaining his inspiration before serving each delicious dish.
And if you’re showcasing South America, it’s no surprise that WorldClass ingredients were on the menu - this night, it was their octopus, sea bass, Argentine beef ribeye and tenderloin, and dulce de leche (it was also a nice surprise to see WorldClass co-founder John Bergman, who joined his team for his first experience at one of Prime’s wine dinners).
Check out this incredible line-up curated by Advanced Sommelier Troy Tranzow, including the bonus addition of Armand de Brignac Ace of Spades rosé champagne!
And as always, we had to have a nightap at the bar with rockstar cocktail expert Camille, who created the welcome non-alcoholic refresher Maracuya con Mead and the Pisco cocktails for the dessert pairing. And we found out Camille has more hidden talents - such as the amazing boozy chocolates we were surprised with.
Check back on my next Rubee Tuesday for visits to Course, a Visit Phoenix tourism bureau Happy Hour, STK Scottsdale, Arboleda, Pa’La Downtown, The Cave at Quartz, and Gus's World Famous Fried Chicken.
In collaboration with WorldClass, whose mission is to discover and share the world’s hidden culinary treasures, I will be spotlighting some of Arizona finest chefs. Traveling the world over, from Argentina to Portugal, WorldClass offers “the unique, the intriguing, the finest quality” ingredients through extensive research and stringent criteria including taste, production methods, and sustainability practices. Meet the discerning chefs who recognize the importance of WorldClass quality in their culinary visions.
Executive Chef Ivan Gonzalez at Wren & Wolf in Downtown Phoenix
It’s a Thursday afternoon in April and I’m chatting with Chef Ivan Gonzalez as he prepares for a busy night at Wren & Wolf in downtown Phoenix. “There’s a game, there’s a concert, there’s a big comedy show,” he tells me as he ticks off a few of the events that contribute to Phoenix’s thriving downtown scene. As executive chef of two acclaimed restaurants – Chico Malo and Wren & Wolf – Gonzalez is in his element.
WorldClass Polanco caviar at Wren & Wolf
"Cooking is a passion that I discovered when I was 14 years old,” he tells me. “I was a dishwasher in Texas and I would listen and watch everything - how the kitchen ran, how people moved, how the food was created. I was so curious and knew I wanted to be a part of it. When I was given the opportunity to help out at 14, I felt like I knew how to cook just by watching, and since then, it’s been my life.”
Wren & Wolf
At Chico Malo, which opened in 2017, a bustling patio and colorful dining room reflect a modern, vibrant menu showcasing Gonzalez’s Mexican heritage. In addition to award-winning guacamole and chili verde, you’ll savor dishes like duck breast al pastor with salsa verde and mar y tierra, a surf and turf of juicy WorldClass Argentine filet and garlicky mojo de ajo shrimp accompanied by chorizo mashed potatoes.
New England sea scallops with WorldClass Cinco Jotas ibérico ham, corn foam, fennel, smashed pee wee potatoes, and hazelnut vinaigrette at Wren & Wolf
For the last eight months, Gonzalez has also been helming the kitchen at nearby Wren & Wolf, Chico Malo’s sibling on the ground floor of Renaissance Square. Here, he crafts a more eclectic menu in a swanky 10,000 square foot space known for its distinctive décor decorated with murals mirroring the taxidermied wolves, foxes, and birds.
“Chico Malo is where people come to relax before or after a game or a concert for a fun time with great food and great drinks,” Gonzalez notes. “And Wren & Wolf is a hidden gem. When you're walking around downtown with construction and everything happening around you, you step into Wren & Wolf and you’re not expecting it to be as beautiful as it is.”
Wren & Wolf in Downtown Phoenix.
“We have more of a steakhouse menu, with something for everyone - from Lebanese food to Mexican food, from Argentinian WorldClass steaks to lobster.
WorldClass Argentine ribeye with black truffles
Which WorldClass ingredients do you use?
At Chico Malo, people come in for the carne asada, and the mar y tierra with Argentine filet. The beef is so flavorful that we just prepare it with salt since it doesn’t need anything else.
How about at Wren & Wolf?
We use WorldClass Spanish jamón Ibérico on the scallops, we have their Argentine ribeye and filet on the menu, and put their caviar on tuna tartare with mole and in caviar bumps. People are excited to come in and try it. It just tastes delicious.
Ahi tuna tartare with black yuzu mole, rice cake, and WorldClass caviar
Why do you like working with WorldClass?
The quality of their products is great. Such as their beef - it’s grass fed, very flavorful, very tender. And it’s more than just a working relationship. WorldClass really feels like being a part of the family. They’re always willing to help us out, not only product-wise, but whenever we need them, they’re here for us.
Wren & Wolf offers a signature Beef Wellington for two with award-winning WorldClass Argentine beef
What do you enjoy most about working at the restaurants?
I get to meet great people. Phoenix is a true city with great people; unique and authentic.
What’s in store for the future?
We’ll be opening a raw bar soon, so there will be even more things to come.
WorldClass Polanco caviar
For the current catalog of WorldClass products, go to www.worldclass.com/products
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Restaurateur Mark Stone and Executive Chef Angelo Sosa, co-owners of Tia Carmen at the JW Marriott Desert Ridge
Saturday, April 29: Tia Carmen, Scottsdale. We were invited to join the one-year celebration of Tia Carmen at JW Marriott Desert Ridge. As I’ve gotten to know co-owners Mark Stone and Chef Angelo Sosa in my interviews (for So Scottsdale magazine, SOMM Journal, and A Taste of AZ), I loved having the opportunity to celebrate their success with them!
I started with a Yuzu and Bergamot Paloma, before commemorating the occasion with a fantastic wine-paired tasting menu of Tia Carmen’s signature dishes (above), all of which have become personal favorites over the past year.
And thank you to Mark for introducing us to - and joining us in - a Don Abraham Extra Anejo Tequila nightcap. It was the perfect ending to a special night at Tia Carmen. For a video Reel of the Grand Opening in 2022, click HERE.
Monday, May 1: Arizona Restaurant Week Dine-Around Preview. The Spring Arizona Restaurant Week takes place May 19-28 this year and I joined a lively media group as we toured three of the 160 restaurants offering special menus: Arboleda for appetizers, Thompson 101 for entrees, and cocktails and dessert at Chauncey Social. Reel:
And since we ended at Chauncey Social which was next door to The Americano, I had to stop by to check out the new cocktails. In addition to an excellent Espresso Martini, I loved the new Live and Let Thai with tea-infused vodka, Velvet Falernum, Chocolate Spice bitters, pandan, blood orange and Prosecco, and the Fiore di Vitae with Salvadoreno coffee rum, Bacardi, pomegranate, lavender, Primitivo and Flores Bitters.
Tuesday, May 2: D & Y Chinese, Glendale. Back to our favorite Chinese restaurant! My mom actually discovered this gem when she was looking for a spot in the NW Valley that had roast duck, but now we’ve been here more often than they have. Not only do they have roast duck (which we usually get to-go), but they also have tanks with fresh lobster, crab, and fish. We try something different every time (the menu is much larger than that on the website), but my current favorite dishes are Westlake soup, salt and pepper pork chop, green beans with XO sauce, sugar pea shoots with garlic, salted fish and eggplant pot, salt and pepper lobster, and roast duck. TIP: Call ahead to reserve your duck order as they sometimes run out.
Some past feasts:
Wednesday, May 3: Arboleda, Scottsdale Quarter. If you’ve read my past Rubee Tuesdays, you already know that this is a favorite of mine. This time, we introduced Meridith May and her husband Bill Brandel, owners of The SOMM Journal and Tasting Panel magazines, to this fantastic spot.
Worldclass Cinco Jotas jamón Ibérico de bellota with sourdough tomato toast
I’ve already mentioned previous favorite dishes like hummus and WorldClass Cinco Jotas jamón Ibérico de bellota with pan con tomate (above), but now I’m adding El Bulli olive spheres, foie gras cones, coffee and date-glazed duck breast, and Ibérico pluma to the list! Look for my Arboleda article in the next issue of A Taste of AZ magazine.
Baked Arizona with prickly pear sorbet and Chocolate Marshmallow Sundae paired with a Bonal divestivo at Arboleda
Thursday, May 4: Pomo Pizzeria, Biltmore. There’s a new location for your Neapolitan pizza fix! I’ve been a long time fan of Pomo and their fantastic pizza (and pasta) and featured them in my Phoenix Cooks cookbook. So of course we had to stop by for their Biltmore Grand Opening celebration and enjoy Aperol Spritzes, charcuterie, and a mini Neapolitan pizza.
We continued our ItalIan night with a first visit to Giuseppe's On 28th, a 20+ year Valley fixture. Cute, cozy neighborhood spot and friendly service, with my favorite dish being the lobster ravioli with sage butter special.
Check back next week for visits to Renata’s Hearth, The Phoenician Kentucky Derby Party, a Taste of AZ podcast at Wrigley Mansion, Prime at Gila River Resort & Casino at Wild Horse Pass
And you can follow along on my Instagram as I visit Course (new restaurant alert!), STK Steakhouse, Arboleda, Pa’La Downtown, and The Cave at Quartz Cocktail Bar.
Chef Pornsupak “Cat” Bunnag and Dan Robinson, owners of Glai Baan
Check out the spring issue of A Taste of AZ magazine for my feature on James Beard Award-nominated Glai Baan at THIS LINK.
Thank you to owners Cat and Dan for the great interview over a fabulous dinner at their beautiful home!
WorldClass Argentine New York strip steak with prezzemolo chimichurri at Mora Italian
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Friday, April 21: Angry Crab Shack in Peoria for dinner with mom and dad. They ordered some of their favorites (chicken wings, oysters, and catfish), while my husband had clam chowder and fried shrimp, and I went with my usual - Seafood Boil with 1 lb of king crab legs, corn, potato, hardboiled egg and crispy tofu with Medium Trifecta sauce + a side of Hot Trifecta. Shout-out to Cameron for great service.
Monday, April 24: The annual Foodist Awards, presented by the Arizona Restaurant Association. This year’s event had the largest crowd yet, with almost 500 people gathering to celebrate the 2023 winners (you can see the finalists here). Click the photo below of 2022 Food Pioneer winner Mark Rusconi and 2023 winner Mark Tarbell to see the full list of 2023 Foodist Award winners.
Tuesday, April 25: Hearth ‘61 at Mountain Shadows resort. Another great visit to one of my favorite resorts, this time with Meridith May and her husband Bill Brandel, owners of The SOMM Journal and Tasting Panel magazines. Thank you to Food and Beverage Director Jim Gallen who kindly came in on his day off to share his wine expertise! For a video, click on this Instagram Reel.
Recommended dishes: Tempura oyster mushrooms with sunchokes, shishito peppers, black garlic tahini, and salsa matcha; short rib agnolotti with roasted fennel, pearl onions, mushroom velouté and lemon crème fraiche; Two Wash Ranch chicken roulade with barley risotto and charred scallion vinaigrette; Niman Ranch beef tenderloin with red wine demi-glace, bleu cheese fondue, and truffled mashed potatoes.
Wednesday, April 26: Sandfish Sushi and Whiskey, Phoenix. I was invited by Visit Greater Palm Springs to join other travel writers for a networking dinner at Sandfish Sushi & Whiskey to learn more about the new developments in the Greater Palm Springs region. As a special treat, chef-owner Engin Onural flew in from Palm Springs, where the original location of Sandfish is located.
Executive Chef and owner Engin Onural of Sandfish Sushi & Whiskey with his famous spicy tuna tostadas
Some of our delicious dishes by Chef Onural and Sandfish Phoenix Chef Chris Wolf: Beet-cured salmon with potato-nori pave, yuzu creme fraiche, and purple ninja radish; oysters with bubu arare; scallop crudo with walnuts and yuzu vinaigrette; Sandfish Roll with tuna, crab, crispy potato threads, and black truffle; and pork belly bao buns.
Friday, April 28: Arboleda, Scottsdale Quarter. I joined Eric Walters of A Taste of AZ to record a podcast with co-owner Mitchell Rosenthal and Executive Chef Evan Gotanda Stay tuned!
That night, we had reservations at Mora Italian for dinner. Bonus: Our visit also just happened to coincide with the launch of the new cocktail list. Loved:
The Apricots are Talking: Vanilla-infused Uncle Nearest 1884, Bitter Truth Apricot, allspice dram, lemon, ginger, cinnamon and fig bitters
Now and Zen: Haku vodka, Midori, Pomp & Whimsey liqueur, lemon, orane and honey Greek yogurt
951: (Named for Oaxaca’s area code) Montelobos mezcal, amaretto, Marcona almond orgeat, lemon, rosemary, and almond bitters shaken with egg white.
What’s in the Box: Smoked and served in a treasure chest, with Tiki Lovers pineapple rum, Plantation OFTD, crème de pêche, lime, pineapple, blood orange, and Calabrian chile.
For a video on my visit, you can watch my Instagram Reel HERE.
Recommended Dishes: Charred WorldClass octopus with squid ink aioli, salsa verde, tomatoes, and baby potatoes and…
WorldClass octopus with squid ink aioli, salsa verde, tomatoes, and baby potatoes
Foccacio di Reco with stracchino cheese, fettucine with mushrooms, roasted garlic, and escarole; signature Pasta al Pomodoro; WorldClass Argentine NY strip steak with prezzemolo chimichurri; and side dishes - potato puree with marsala chicken jus and crispy leeks, and balsamic fig glazed eggplant with mint gremolata, pickled onions, and Fresno pepper and radish salad.
And another must-order for a sweet finale - the decadent banana bread pudding made with WorldClass Doce Extra de Banana, a banana jam from the Azores in Portugual.
As a preview for the next installments, you can follow my Instagram for planned visits to Tia Carmen, The Americano, Arboleda, D&Y Chinese, Pomo Pizzeria, The Phoenician Kentucky Derby Party, an AZ Restaurant Week Dine-Around preview, and a podcast at Wrigley Mansion.
And if you like my Instagram and this blog, I’d love your vote (and am honored to be nominated!) for Best Instagram Account and Best Food Blogger for PHOENIX magazine’s Best of the Valley issue! You can vote once a day through May 21 at THIS LINK
Executive Chef Charles Kassel of El Chorro
In the new spring issue of A Taste of AZ magazine, I sit down with executive chef and culinary icon Charles Kassel at historic El Chorro. You can read that here at THIS LINK.
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Thursday, April 13: Fabio on Fire, Peoria. Katie Roe is the founder of Upper West Side PHX, so when we decided to get together for a double date, this mutual favorite on our side of the valley was an easy choice. We started with an off-menu special of the BEST calzone I’ve ever had, stuffed with cheese, onion, and porchetta (thank you Fabio!).
Recommended dish(es): Pasta special with sausage and porcini mushrooms, lobster ravioli, affogato, and homemade gelato.
The perfect ending was cream limoncello. Grazie Fabio!
Friday, April 14: Sottise, downtown Phoenix. Sottise had been on my must-visit list for quite a while, and I’m in love! Fantastic food, wonderful cocktails, friendly service, and a great wine list. Plus fabulous company with our friends TJ and Jenna.
I can’t think of a prettier downtown spot than its location in the historic Knipe House, built in 1901.
Recommended dish(es): Sottise Tower (Moondancer oysters, plain and with steak tartare, shrimp, boquerones, trout roe, creme fraiche, truffle potato chips, caviar, hiramasa, crab salad and octopus conserva); onion soup; cacio e pepe pasta with escargot, a “secret” menu item not listed, but always available; apple tart. And we were just as impressed with Lucas’ craft cocktails - I loved my Évasion, a clarified cocktail with tequila reposado, toasted buckwheat, and persimmon.
Tuesday, April 18: Staycation at Westin Tempe. We kicked off another great stay at our favorite Tempe hotel recording a Taste of AZ podcast with executive chef Mario Ventura and mixologist Nicole Robinson-Sanchez.
Thank you to Chef Mario and the team who upgraded us to this gorgeous Penthouse Suite, and for the wonderful welcome treats and cocktails!
Of course, we had to head upstairs for sunset cockails on the Valley's highest open-air rooftop bar - Skysill. You can see more of this beautiful lounge and our stay in my video Reel.
Pancho's Ponche (Roku gin, rosemary, yuzu and locally-owned Gran Ponche Mexicano).
We ended a perfect day with dinner at Terra Tempe to explore the newest menu from Chef Mario. Recommended dish(es): Charred baby corn with chipotle aioli and cotija cheese; Potato Frito Misto with potato bravas croquettes, calamari, chorizo, and chipotle aioli; Terra's Hot Stone with Westholme Wagyu beef, cherry vinaigrette, cranberry pistachio biscotti, and tart cherry gelee; Sonoran Chicken Tortilla Soup; pea and ricotta ravioli with asparagus; filet with purple pomme purée, king mushrooms, and guajillo demi-glace; Arroz Negro with forbidden rice, maine lobster, jumbo shrimp, mussels, calamari, crab, chorizo, and saffron aioli.
Wednesday, April 19: Media Tour at Epicenter at Agritopia, Gilbert. Epicenter is a new vertical mixed-use community with 320 apartments, popular Arizona bars, restaurants and retail spots. I will be spotlighting Epicenter’s food and beverage offerings and founder Joe Johnston in a four-page feature for SOMM Journal, but you can see a Reel of our fun-filled day HERE.
CEO Will Johnston and Agritopia Founder Joe Johnston (photo courtesy of Epicenter)
We started off at Chef Claudio Urcioli’s Source, a restaurant (soups, salads, pizzas, sandwiches, grain bowls) and shop (wine, bread, olive oils, and pantry items).
Then it was off to tour some of the many things Epicenter offers: Vintage Home, Peixoto Coffee Roasters, Wylde Salon, Barre3, The Tyler apartments, Beer Barn, UrbAna, and Bunky Boutique.
Thursday, April 20: Argentina wine dinner at ZuZu at the Hotel Valley Ho. I’ve attended many of the special dinners hosted by Executive Chef Russell LaCasce, and this one ranked as one of my favorites, celebrating the culture of Chef de Cuisine Alejo Candia and Pastry Chef Maria Arenas, who met in Argentina. The main event was asado, tri-tip and Argentine ribeye and skirt steak grilled on a beautiful parilla that was donated by WorldClass.
We were greeted with Argentina’s national drink, Fernet con Coca, before being spoiled with this delicous menu.
Executive Chef Russell LaCasce, Pastry Chef Maria Arenas, and Chef de Cuisine Alejo Candia
A short walk to The House Brasserie to visit Bar Director Richard Allison for a nightcap(s) was a perfect finale.
Check back for next week’s Rubee Tuesday for photos of Angry Crab, Foodist Awards, and Hearth ‘61 at Mountain Shadows resort.
And follow along on my Instagram for this week’s visits to Sandfish Sushi & Whiskey, Arboleda for a podcast, Mora Italian, and Tia Carmen for a special one year anniversary menu.
Caprese salad with buffalo mozzarella, beets, and lemon herb vinaigrette paired with Ronco del Gnemiz Lozeta Sauvignon Blanc Colli Orientali del Friuli at Prime’s Italian wine dinner
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Thursday, April 7: Wren & Wolf, downtown Phoenix. Happy to be back after a long overdue visit! (Video Reel of our last dinner here).
Executive Chef Ivan Gonzalez of Wren & Wolf and Chico Malo in downtown Phoenix
Recommended dish(es): Ahi tuna tartare on crispy rice cake with black yuzu mole and WorldClass caviar; za’atar man’ouche with artichokes, Gouda and manchego; New England sea scallops with Cinco Jotas Ibérico ham, corn foam, fennel, smashed potatoes, and hazelnut vinaigrette; Argentine ribeye (with optional black truffle) and whipped potatoes.
Chef Ivan also spoiled us with a sneak peek of a new dish coming to the menu, and you’ll want to order this too - rich, fork-tender beef shank for two with creme fraiche bone marrow.
After dinner, we had drinks in the Trophy Room, a hidden cocktail lounge in Wren & Wolf, and one of our new favorites. You won’t see pictures of cocktails, however, because there’s a no-phone policy to encourage guests to disconnect. Check out the library card catalog charging drawers to store your phone.
Friday, April 7: Spice of Life dinner at Weft & Warp Art Bar + Kitchen at Andaz Scottsdale. This incredible wine dinner paired two of AZ’s best, Executive Chef Dushyant Singh of Andaz and guest chef Subash Yadav of Mr. Momo, for a celebration of their Tibetan and Indian culture.
We began our evening on the beautiful patio with rosé and passed bites such as samosas and scallops with hummus and roe…
…before sitting down in the dining room to savor this wonderful menu.
Tuesday, April 11: Prime at Gila River Resorts & Casino (Chandler). The latest wine dinner as part of their 2023 series celebrated Italy, and the team pulled out all the stops, including a limoncello welcome, poolside setting, and Italian musicians.
We already have our reservations for the next one, featuring South America. And stay tuned for more details in my upcoming article in SOMM Journal spotlighting this talented team and their superlative wine dinners.
Wednesday, April 12: Bluewater Grill (Phoenix). Our first time, but we’ll be back. A friend recommended it, and since I posted photos, others have shared their favorite dishes and that it also has a great Happy Hour. Recommended dish(es): Clam chowder and Cajun-spiced barramundi with jasmine rice, arugula and crab salad, and jalapeno-mango vinaigrette
And if you’re craving steak, try the juicy Argentine tenderloin with with scalloped potatoes and asparagus sauté.
Thursday, April 13: Osteria Mia (North Phoenix). When this chef-owned Italian restaurant opened 10 minutes from our home, it immediately became a neighborhood go-to. This time we had lunch after filming A Taste of AZ podcast with Luke Detraz and Justin Hege of Common Hospitality, one of Arizona’s best private chef teams. You can see my Reel of a special cocktail dinner Luke created for us last year below.
And I can’t believe I’ve never had the sandwiches at Osteria Mia! Loved the chicken parm on delicious housemade puccia, a traditional bread from Puglia, Italy.
Check back for my next Rubee Tuesday as I share photos of visits to Fabio on Fire, Sottise, Terra Tempe, Epicenter Agritopia, ZuZu at Hotel Valley Ho, The House Brasserie.
And follow along on my Instagram for next week’s visits to the Foodist Awards, Hearth ‘61, Sandfish Sushi & Whiskey, Arboleda, Mora Italian, and Rene in Sedona.
I always have a fun time joining the A Taste of AZ team as a guest host, especially when the chef is one of my favorites! Join in as Luke Irvin and I sit down at Weft & Warp with Dushyant Singh, Executive Chef of Andaz Resort. We also get to enjoy a few of Beverage Director Sergio Campos’ amazing cocktails. You can listen in to the podcast on Apple Podcasts.
And if you enjoy our stories about Arizona’s food and beverage scene, you can nominate A Taste of AZ for best podcast at THIS LINK on PHOENIX magazine’s Best of the Valley.
Gambas píl píl and patatas bravas at Arboleda in Scottsdale Quarter
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Monday, March 27: Mariscos Playa Hermosa (Phoenix). After a fun time as a guest on In the Green Room chatting about food and wine, we visited this local favorite for Mexican seafood (they just celebrated 21 years). Recommended dish(s): If you can handle some habanero heat, order the agua chile tostada trio with black red, and mango-habanero salsas.
Wednesday, March 29: Back to Arboleda (first recap HERE). This time we returned as a hosted media visit (look for my upcoming A Taste of AZ podcast and article) and had even more fun chatting with executive chef Evan and chef Scott, owners Mitch and Bjorn, and beverage director Brandi - thank you for the excellent wine pairings! You can see more on my video Reel HERE.
Recommended dish(s): WorldClass octopus with cucumber and salsa macha, hummus and baba ganoush, hamachi with carrot purée and chili garlic crunch, patatas bravas with smoked pimentón espuma, gambas píl píl, and Argentine ribeye with Calabrian chili butter.
Argentine ribeye with Calabrian chile butter, aligot truffled potato purée and fire-roasted mushrooms at Arboleda
Friday, March 31: Keeler’s Neighborhood Steakhouse (Carefree). We were celebrating my parents’ 59th wedding anniversary and when dad requested prime rib, I knew exactly where we would take them! I’m a huge fan of the Keelers and their restaurants (they also own Liberty Station Tavern), and Keeler’s has been on my “bring mom and dad” list for far too long.
Thank you to Chef Anthony and Christian, Matt, Ryan, Michael and Steve for spoiling us. My parents loved it, as we knew they would - dad said “this is my kind of place” and mom has requested that we go once a month! Recommended dish(s): New England clam chowder, ahi poke, shrimp scampi, and, of course, prime rib.
Saturday, March 31: First & Last (downtown Phoenix). I was long overdue for a visit to one of my favorite downtown spots. You can learn more about First & Last in my A Taste of AZ interview with owners Robb and Ashley Hammond.
Recommended dish(s): Butter braised leeks with Bearnaise sauce, oysters with Bloody Mary mignonette, crab with brown butter and fermented garlic, grilled Thai carrots with fermented cucumber and ginger-lime vinaigrette, cacio e pepe with Sonoran Pasta bucatini, and rotisserie porchetta with spoonbread.
TIP: They have a great wine and cocktail list too - our drinks pictured below were an Old Fashioned and Vicar in a Tutu (Laird’s apple brandy, tequila, Amaro Nonino, tawny port, lemon and lavender). You can also see a video Reel HERE.
And don’t miss their new Italian-inspired amari bar downstairs, called Little Debbie’s. As old Italian movies play in the background, you can enjoy amari samplers, cocktails and snacks - I loved the lavender Marcona almonds and the buttery clam conserva served with crackers. Recommended cocktails: La Vie en Rose (Braulio, Forthaven Red aperitivo, cava and lime), Heavy Petting (Ford’s gin, cassis, Carpano Antica vermouth, Fernet Branca and lemon), and Culture Club (Rucolino, Montenegro, St. George spiced pear and pineapple rum).
Espresso Martini and La Vie en Rose at Little Debbie’s
Little Debbie’s is open 6 pm to midnight Thursday through Saturday, and be sure to ask John for his cocktail and amaro suggestions!
Check back next week as I share photos of visits to Wren & Wolf, Weft & Warp, and Prime at Gila River Resorts and Casinos,
And follow along on my Instagram for this week’s visits to Blue Water Grill, Fabio on Fire, and Sottise.
WorldClass grilled Spanish octopus with mole rojo at Vecina in Phoenix
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Tuesday, March 21: Vecina (Phoenix). If we lived closer, we would be regulars at Vecina. I’m always so impressed with the uniquely creative dishes here (not to mention the excellent craft cocktails). On Tuesday, we stopped in for drinks and a quick bite, but couldn’t say no to guacamole, chicken karaage with aji amarillo, citrus gastrique, and togarashi, and what is now one of my favorite octopus dishes in town - WorldClass grilled Spanish octopus and mole rojo with white beans and aji verde.
I was also treated to a preview of one of the best dishes I have ever had at Vecina! Tacos Árabes are now being served daily as a limited special, so get there while you can for this fantastic WorldClass Cinco Jotas acorn-fed Ibérico pork and chipotle crema on flatbread garnished with pickled onions, almond dukkah and micro cilantro.
Our next stop was ZuZu at Hotel Valley Ho in Old Town Scottsdale. I love introducing Meridith May (editor and owner of SOMM Journal and Tasting Panel magazines) to my favorite spots since her move from LA. After a feast that included potato pavé topped with Argentine steak tartare and WorldClass caviar, roasted garlic hummus, lobster mac and cheese, glazed Japanese eggplant, and Argentine steak (filet and ribeye), what was her verdict? “The best meal! Chef Lacasce is a genius.”
Duck fat potato pavé topped with Argentine steak tartare and WorldClass caviar.
And speaking of Argentine beef, I have my reservations to a special Argentina Dinner at ZuZu on April 20. Get alll the details, including menu, at THIS LINK.
To learn more about executive chef Russell LaCasce, listen in on our A Taste of AZ podcast on Apple Podcasts, or watch it on YouTube by clicking the photo below.
Wednesday, March 22: I had another double-header the next day, first stopping at Pa’La Downtown for a great interview with chef-owner Jason Alford and general manager Gilles Kolakowski. Look for my column in the June issue of SOMM Journal.
Afterwards, I took advantage of the beautiful weather to finally check out Eden Bar, the rooftop lounge at Kimpton Hotel Palomar, and experience beverage director Clint Spotleson’s fantastic craft cocktails (like the Phoenix Rising below). Read all about it HERE, and see more on my video Reel.
Phoenix Rising at Eden Bar (hibiscus and orange infused Tito's vodka, lemon, pomegranate green tea syrup, and La Poema sparkling rose)
Dinner downstairs at Blue Hound Kitchen and Bar: I first met executive chef Alex Robinson at Royal Palms, and executive sous chef Michael Press at Tanzy, and I have been fans of both talents ever since.
Chefs Alex Robinson and Michael Press
Needless, to say, we enjoyed another stellar visit (here is my last one), with highlights including pao de queijo cheese rolls and espelette butter, crab and yellow tomato chowder, Wagyu with house chili crisp and WorldClass caviar, cilantro-crusted WorldClass sea bass with smoked tomato romesco, and Argentine ribeye. I also made a video Reel here.
Thursday, March 23: Anhelo Scholarship Fundraiser Dinner. Chef-owner Ivan Jacobo has always made giving back to the community a priority (look for a future website interview!). On Thursday, he launched the Anhelo Restaurant Scholarship Foundation by hosting a wine dinner to raise funds for scholarships to the Culinary Arts program at Estrella Mountain Community College. Check out my Reel here for a recap of our amazing seven-course dinner.
You can learn more about Anhelo in my December 2022 column for SOMM Journal.
Check back next week as I share photos of Mariscos Playa Hermosa, Arboleda, Keeler’s Neighborhood Steakhouse, First & Last, and Little Debbie’s.
And follow along on my Instagram for this week’s visits to Wren & Wolf and Weft & Warp at Andaz Resort.
In the April/May issue of SOMM Journal I have two articles. My latest Sonoran Scoop column sings the praises of chef-owners Alex and Sunny Martin of Lom Wong in downtown Phoenix, 2023 James Beard nominees for Best Chef: Southwest. I also share four of my favorite resorts and the talents who helm their food and beverage programs in Savoring Sedona. You can read both in the current issue on the SOMM Journal website (page 22 and pages 84-87). TIP: Sign up for a free subscription if you are in the wine industry.
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Tuesday, March 14: Spanish wine dinner at Prime at Gila River Resort and Casinos. Last year, Prime launched what is one of the state’s premier wine dinner series and I was back for the kick-off to 2023 featuring Spanish wines. We were greeted on the rooftop patio with stunning views, sangria, and pinchos before moving to a private dining room where guest Master Carver Fernando Ortega was carving acclaimed WorldClass Cinco Jotas jamón Ibérico.
It was the perfect introduction to a fabulous Spanish tasting menu paired with spectacular Spanish wines. As always, the talented team here knocked it out of the park, and before we left, we had April’s Italian wine dinner booked. Watch more HERE on my video Reel.
Wednesday, March 15: The Gladly (Central Phoenix). For a visiting friend’s last meal before heading to the airport, we were off to The Gladly. A perfect lunch for me was a Negroni Sbagliato (where the gin is swapped out for prosecco) and chef-owner Bernie Kantak’s famous chopped salad. It’s a dish I often make for out-of-town guests too - I share the recipe I use here.
Dirty Dough, Scottsdale. I had been invited to check out the new Scottsdale location of Dirty Dough, so we swung by after lunch at The Gladly. One visit and you’ll be hooked on these cookies too! Pictured below is the Brookie (a brownie cookie stuffed with cookie dough and caramel), Chocolate Chip, Caramel Apple Pie (sugar cookie stuffed with apple pie filling and topped with caramel and cream cheese frosting), Reverse with Reeses (peanut butter cookie stuffed with fudge and garnished with crushed Reeses). I also posted an Instagram video Reel HERE.
Thursday, March 16: “First Date” for the Fairmont Phoenix Hotel and Residences opening in 2025 (downtown Phoenix). It’s always nice to catch up with world-renowned chef Alex Stratta who will lead the culinary program at Fairmont Phoenix. Learn more via this Press Release, and click HERE for a video Reel.
Alessandro “Alex” Stratta, a two-Michelin star and James Beard Award-winning chef, will lead the culinary program at Fairmont Phoenix.
STK Steakhouse (Old Town Scottsdale). Afterwards, we were off for the unveiling of STK Scottsdale’s beautiful new rooftop deck. They always know how to throw a party! Click the photo below for a full video.
Our last stop on this fun-filled day was Second Story in Old Town. If you haven’t been in a while (like me), it’s high time to revisit this gem. Chef Jordano Sessions is back and I’d recommend every delicious dish we tried. Our feast included crispy rice cakes with furikake, cured egg yolk, and gochujang; yellowtail crudo with lemon-chile ponzu; Korean pork belly roll with sake-soy glaze and pickled cucumber salad; trenne and jamón Ibérico pasta special; grouper with sake steamed rice and passionfruit sauce; jerk pressed chicken with charred pineapple fried rice and coconut rum jus. You can see more pictures and listen in on Chef Jordano describing some of the dishes on my Instagram here.
Rice cakes and yellowtail crudo at Second Story Restaurant and Bar in Old Town Scottsdale
Friday, March 17: Little Pickle at The Esplanade. We’ve been friends with MercBar owner Rick Philips, whom we first met when he was owner of Bootleggers, and over the years we’ve been treated to the killer pastrami and lox he has been perfecting. So it’s no surprise that the opening of Little Pickle has been met with resounding success. He has a gift for coaxing melt-in-your-mouth tenderness and flavor from meat and fish to create superlative renditions of Jewish deli favorites such as pastrami, corned beef, and lox. We’re fans of the whitefish, latkes, matzo ball soup, and egg salad too - can’t wait to try more! Pro tip: Order ahead on-line to avoid a wait.
NOTE: Get there now as Little Pickle will close temporarily on April 7th before they relocate to a more permanent location (stay tuned for updates!)
Friday night: ZD Wine Tasting at Trevor’s Liquor in North Scottsdale. For our first visit to the beautiful new location on Mayo Blvd, a fun ZD Wine Tasting ($30 pp) was the perfect excuse. We were greeted with bubbly, treated to charcuterie boards, and owner and winemaker Brett Deleuze led us through tastings of ZD 2021 Chardonnay, 2021 Pinot Noir, and a comparison of the 2019 and 2012 Cabernet Sauvignon (insider’s scoop: Trevor's owns all of the 2012 Cabs in AZ).
And if you haven’t been, the newest location is spectacular! Watch my Reel below to see Beverage Director Jordan Chandler lead me on a tour of the 15,000 square-foot space offering retail space including champagne and whiskey rooms, a dog-friendly patio, pizzeria, humidor, cigar lounge, indoor golf simulator, and more.
Check back next week as I share photo recaps of visits to Vecina, ZuZu at Hotel Valley Ho, Pa’la Downtown, Eden Bar and Blue Hound Kitchen at Hotel Palomar, and Anhelo.
And follow along on my Instagram for this week’s visits to: Mariscos Playa Hermosa, Arboleda, Keeler’s Steakhouse, First & Last and Little Debbie’s.
A weekly feature, I publish Rubee Tuesday on Tuesdays as a photo recap of my recent drinking and dining adventures. You can see past Rubee Tuesdays HERE.
The team at Weft & Warp is always a Dish Fest favorite (L-R: Beverage manager Sergio Campos, executive pastry chef Morgan Malzahn, and executive chef Dushyant Singh)
March 5: Another great year at PHOENIX magazine’s Phoenix Dish Fest, one of the city’s most popular food festivals. In fact, it has been so successful that Dish Fest will be expanding to two days in 2024. Click here for a video Reel.
March 6-9: The next day, I was off to Paso Robles, California to cover Paso Cab Camp for The SOMM Journal.
I’ll be sharing more photos under my Travel section and video Reels on Instagram (Here’s one of our beautiful hotel, the Allegretto Vineyard Resort).
EDITED 6/1/2023: Here’s the link to my seven-page spread in the June/July issue of SOMM Journal.
DAOU Family Estates in Paso Robles
March 9: Arboleda (Scottsdale Quarter). Upon landing in Phoenix at dinner time, my husband picked me up and we decided to check out a new restaurant I’ve been hearing so much about. Arboleda, which means grove in Spanish, celebrates Mediterranean dishes spanning the cuisines of Spain, France, Italy, Greece, and Morocco. We not only loved the delicious hummus and lobster spaghetti, but check out the pan con tomate with WorldClass Cinco Jotas jamón Ibérico de bellota (the world-famous melt-in-your-mouth ham made from Iberian pigs fed on acorns and cured in centuries-old cellars in Jabugo, Spain). We already have plans to return before the end of the month to explore more of the menu.
March 12: The 11th annual Arizona Cocktail Weekend took place March 10-13, and I’ve attended the festivities since its debut. This year, I made Sunday my main day with two events. First, we kicked off our evening at Pa’La with a Roxx Vodka event featuring live music and a delicious signature cocktail called the Esmeralda, created by GM Gilles Kolakowski.
We were also treated to delicious bites such as hamachi topped with WorldClass caviar, shrimp with ginger-chile koshu and togarashi, and wood-grilled WorldClass octopus with saffron, Chimayo chile, artichokes, Controne beans and Steadfast Farm daikon radish salad. You can see more on my video Reel here.
Top Bars at The Croft: Once again, award-winning bars from around the country were gathered downtown, such as New York’s Clover Club and Double Chicken Please, NOLA’s Jewel of the South,Chicago’s Three Dots and a Dash and Portland’s Palomar, to name a few. International pop-ups included Amaro Bar and Coupette from London, Analogue from Singapore, Penicillin from Hong Kong, Handshake Bar from Mexico City, and more.
Executive chef Rochelle Daniel of Atria, Christina Barrueta, and Atria chef Maribel Silva
You can see more of Top Bars (my favorite AZ Cocktail Weekend event!) on my video Reel.
March 13: Tarbell’s (Central Phoenix). A friend was visiting from Massachusetts, so we had to bring him to one of our favorites! Pictures below: Mylk Punch (clarified punch with pineapple, aloe, black English tea, citrus and spice) and my decadent cacio e pepe with Perigord black truffles.
Check back next week as I share photo recaps of a Spanish wine dinner at Prime at Gila River Casino Resort, Dirty Dough cookie shop, Little Pickle, Second Story Liquor Bar, a First Date with Fairmont Phoenix Hotel and Residences, STK’s new rooftop deck, and a ZD wine tasting at Trevor’s Liquors.
And follow along on my Instagram for this week’s visits to: Vecina, ZuZu at Hotel Valley Ho, Pa’la Downtown, Eden Bar and Blue Hound Kitchen at Hotel Palomar, and Anhelo for a special scholarship wine dinner.
Starting this month, I am relaunching Rubee Tuesday, a weekly photo recap of my recent adventures in dining and drinking. You can see past Rubee Tuesdays HERE
Lincoln Steakhouse at JW Marriott Camelback Inn
February 28: Sandfish Sushi and Whiskey, Melrose District. This was my second visit to the downtown Phoenix outpost of Sandfish Sushi and Whiskey (the original is in Palm Springs), and we loved it just as much as the the Friends and Family opening in December. You can see a video Reel of that visit HERE. This time, we joined our friend Peter McQuaid (executive chef at Cala Scottsdale) and his colleague Dominic. Our fantastic feast started with octopus carpaccio featuring thin slices of tender WorldClass octopus adorned with preserved lemon, citron oil, herb oil, microgreens and a sprinkle of sesame seeds.
Any time I know there is octopus sourced from WorldClass (known for seeking out the best ingredients all over the world) on a menu, I have to have it. Our group of four also quickly polished off the char-grilled octopus served with creamy edamame hummus and crispy pops of bubu arare (round rice crackers).
We chose to dine omakase (meaning "I leave it up to you” where the chef chooses the courses - highly recommend!), starting with spicy tuna tostadas and ending with matcha cheesecake. Some of our delicious dishes:
And did I mention killer drinks? Pro tip: Order the Omakase Cocktail and be prepared for Josh to make you a spectacular off-menu libation.
March 1: Lincoln Steakhouse at JW Marriott Camelback Inn, Paradise Valley. Last month, I returned to this beautiful steakhouse to check out the new menu curated by Senior Sous Chef John Fraser. My husband and I were joined by Meridith May, editor-in-chief and co-owner of The SOMM Journal and Tasting Panel magazines, and her husband Bill, and the four of us were duly impressed! You can see my video Reel HERE. On this month’s visit, we returned with a party of five who were just as dazzled with previous favorites like tableside French 75s and mussels with a caramelized onion and chorizo Kiltlifter beer broth, and new-to-me dishes such as Dover sole flown in from Europe with a velvety citrus beurre blanc. I also made a video Reel of this visit HERE.
Although I tend to order one of the stellar seafood dishes, Lincoln is also known for its steaks grilled to juicy perfection in a Josper high-heat hardwood charcoal-fired oven. You can order optional toppings such as king crab Oscar or the blue cheese and bacon pictured below, and for one of my go-to sides, try the decadent potatoes au gratin presented in a pool of creamy sauce made with local Crow’s Dairy goat cheese.
March 2: Hillstone, Central Phoenix. So many of our chef friends have recommended this spot as a go-to, so we were long overdue for a first visit. The French dip is justly famous (great fries too!) and I was just as happy with my roast chicken and kale salad.
March 3: Phoenix City Grille, Central Phoenix. I’m such a huge fan of this spot led by talented chefs Micah Wyzlic and Uriel Telix, and I’m not the only one as evidenced by the DMs I received when I posted these pictures. Be sure to check their website for weekend specials like these winners: A Spring Smash with PCG Wilderness Trails Barrel bourbon, peppercorn-strawberry syrup, basil and mint topped with sparkling Topo Chico, and and an incredible Broccoli Saltrado with sesame-chile glaze, papas fritas, oyster mushrooms and aji amarillo aioli - - one of the best veggie dishes I have ever had anywhere.
It’s also home to one of Phoenix’s BEST ribeyes - juicy, smoky WorldClass Argentine ribeye with local Ramona Farms tepary beans, roasted tomato salsa, avocado and pickled onions.
And whiskey fans already know, but PCG also hosts sold-out pairing dinners such as this Garrison Brothers experience I attended in 2021, and at any given time has four or five Old Fashioned variations like the Espresso and Freaky Tiki Manhattans we loved on this month’s visit.
Check back next week as I share photo recaps of: Phoenix Dish Fest, Arboleda, Paso Robles Cab Camp, and Arizona Cocktail Week events.
And follow along on my Instagram for this week’s visits to: Prime Steakhouse at Gila Rivers Casino Resort, Dirty Dough cookie shop, Little Pickle, Second Story Liquor Bar, a First Date with Fairmont Phoenix Hotel and Residences, the Grand Opening of STK’s new rooftop deck, and a ZD wine tasting at Trevor’s Liquors.
Check out my latest A Taste of AZ podcast as guest host with Luke Irvin. This time, we sat down at one of my favorite restaurants - Anhelo in downtown Phoenix - with chef-owner Ivan Jacobo and wine director Ryan Ansell.
Wine Director Ryan Ansell
Listen in here or watch it on YouTube below:
You can also read my Anhelo feature in the current issue of SOMM Journal magazine by clicking the photo below.
The December issue of SOMM Journal is out! My latest column shines a spotlight on Anhelo Restaurant in downtown Phoenix with chef-owner Ivan Jacobo and wine director Ryan Ansell. You can check out the current issue on the SOMM Journal website (or sign up for a free subscription if you are in the wine industry).
In this issue, I also covered the Pinot Forum and my trip to the Russian River Valley in July. I’ll be sharing that here on the website also.
For my latest Sonoran Scoop column in SOMM Journal, check out the October/November issue where I feature Iron Chef Angelo Sosa and Tia Carmen at JW Marriott Desert Ridge resort. You can find my article on page 26 of the digital issue on the SOMM Journal website.
“Discover Hidden Treasures” is the tagline for WorldClass and it defines the ethos of this company founded in 2021 by John Bergman and Devin Dvorak. In 2005, Bergman launched On Q Financial, and has since grown it into a national business and the largest mortgage banking company based in Arizona. Now he’s directed his passion for food and travel into another successful venture. “I love growing a business, and I’m just passionate about food,” explains Bergman. As a globe-trotting gourmand, his travels center around gastronomic hot spots and acclaimed restaurants. Dining in the world’s finest establishments means meeting talented chefs who, in turn, introduce him to their regions’ best ingredients. Inspired, he launched WorldClass with Dvorak to share these treasures with his home state.
John Bergman, co-founder of WorldClass (photo courtesy of WorldClass)
Like Bergman, Dvorak’s culinary travels also shaped their new enterprise. “It was in Argentina that I met my first true love – the Argentinian Asado.” he shares. “What started as a desire to find the best beef on the planet transformed into a treasure hunt for the best products across the globe.” As a result, WorldClass currently supplies restaurants in Arizona (and now Texas) with superlative ingredients from all over the world, including Argentina, Chile, Uruguay, Portugal, Poland, and Spain, with plans to expand into more countries, such as France and Brazil.
WorldClass begins with referrals from top chefs to source the highest quality products. As part of diligent research, Bergman or his product team follow up by meeting producers to narrow down the top options. “It takes months, with numerous trips to numerous producers,” says Bergman. Chefs and an independent firm join in the stringent vetting process, which involves evaluating taste, quality, production methods, facility cleanliness, environmental awareness, and sustainability practices. For example, to choose the langostinos or Argentine Red Shrimp deemed worthy of being WorldClass, “we tested nine different types,” says Bergman. “Ours is the best, caught close to Antarctica in icy waters.”
WorldClass langostinos with Thai tamarind sauce at Lom Wong in Phoenix
The first product introduced to the Phoenix market was the world-famous beef of Argentina. Sourced from cattle which graze on the grasslands of Las Pampas, the fertile pastures surrounding Buenos Aires, this superior beef is completely free of hormones and antibiotics and prized for its rich flavor.
Argentine beef short rib with broccolini, roasted garlic mashed potatoes, and Burgundy reduction at Nook Kitchen in Phoenix
Since its initial offering, WorldClass has continued to expand its Argentinean portfolio. In addition to beef and langostinos, you’ll discover Argentine shortfin squid caught solely through jig fishing, an environmentally low-impact harvesting technique. There’s premium extra-virgin olive oil, a blend of Picual, Barnea, and Arauco olives grown in Valle de Famatina in the foothills of the Andes, and saffron hand picked by a collective of artisanal farmers. Dulce de leche is made with a family recipe that has been handed down since 1926; organic honey is cultivated from native flowers such as Garabato, Poleo, Itin, and Atamisqui; and aromatic teas are blended by Inés Berton, who counts among her legion of fans Oprah and the Dalai Lama.
Fantastic caviar is sourced from Uruguay and Poland, and from Chile comes long-line-caught seabass and wild king crab fished from the cold waters off the southernmost coast of South America.
WorldClass seabass with chile-lemon beurre blanc, asparagus and yellow romesco at Flint By Baltaire in Phoenix
Sourced from Spain is exquisite jamón ibérico de bellota from acorn-fed pata negra pigs that roam the Cinco Jotas (5Js) meadows. The pure-bred, black Iberian pigs are raised free range from the age of 4 months, and the pork is cured in centuries-old cellars in Jabugo using an artisanal process that can take up to five years. “Finding that quality took a lot of effort with referrals from Michelin-starred chefs,” says Bergman. “It’s the best in all of Spain. It’s phenomenal.”
From Portugal comes octopus sustainably caught using clay pots, an artisanal fishing method. The archipelago of the Azores is home to renowned cheeses made on the islands of São Miguel and São Jorge, and exotic artisanal jams such as Cape gooseberry and banana made by a co-op committed to environmental sustainability.
As WorldClass continues to traverse the globe, renowned chefs such as El Bulli alumnus Dante Liporace have joined the culinary search team.
Dante Liporace, Devin Dvorak. Nobuo Fukuda, Fernando Navas and John Bergman at the WorldClass El Bulli Cook-Off
What’s in store for the WorldClass future? More countries and more discoveries. And for the avid home cook wishing they had access to such incredible ingredients, WorldClass will soon be available direct to consumers! Stay tuned.
For the current catalog of WorldClass products, go to www.worldclass.com/products
This is a sponsored partnership with World Class.
