Friday, April 30, 2010

Marcellino Ristorante moves to Scottsdale

One of the Valley’s premier Italian restaurants, Marcellino Ristorante, opens the doors to its new Scottsdale home on Friday, April 30.


After six years in north central Phoenix, it’s changing neighborhoods, moving into the SouthBridge space that has already seen two Italian restaurants – Digestif and Tutto — come and go in about two years.


If anyone can break the spell of misfortune, it’s chef Marcellino Verzino, who’ll be working with pretty much the same menu that made his reputation. But expect him to take full advantage of a new piece of equipment, a wood-burning oven. (One of its uses: lunchtime pizzas.)


Among the menu favorites are antipasti like caprese salad ($14.95), mussels in white wine ($13.95) and polenta with mushrooms ($14.95). Main dishes range through veal scaloppine with Gorgonzola ($28.95), cognac-flamed lamb with grapes ($25.95), Italian seafood stew ($31.95) and chicken breast layered with prosciutto and Fontina cheese ($23.95).


But homemade pasta is what really sets Marcellino apart. Recent daily specials have included pappardelle with lamb ragu, saffron linguini in tomato sauce and fettuccine blackened with cuttlefish ink tossed with lobster, clams, mussels and shrimp.


For the first few weeks, Marcellino Ristorante will be dinner-only. Look for lunch sometime later in May.


Details: Marcellino Ristorante, 7114 E. Stetson Drive, Scottsdale, 602-216-0004. Hours: 5 to 9:30 p.m., Sunday through Thursday; 5 to 11 p.m., Friday and Saturday. fivestaritalian.com



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Dr. Andrew Weil at True Food Kitchen in Phoenix

Good-health guru Dr. Andrew Weil is an Oprah favorite, the founder and director of the University of Arizona’s Center for Integrative Medicine and the author of such bestsellers as “8 Weeks to Optimum Health, Spontaneous Healing and Healthy Aging.”


He’s also partners with restaurateur Sam Fox in True Food Kitchen, the good-for-you restaurant at Biltmore Fashion Park. (A second branch will open this fall in Scottsdale.)


At 10 a.m., on Thursday, May 6, Dr. Weil will be at True Food Kitchen to give a talk about the importance of breakfast. Chef Michael Stebner will also be on hand, demonstrating recipes for True Food Kitchen’s new breakfast menu.


While Weil is well-known today for his work in integrative medicine, his early career was somewhat more controversial. While a Harvard undergraduate in the early 1960s, he worked with professors Timothy Leary and Richard Alpert (later known as Ram Dass), who were researching mind-altering drugs. According to a new book by Don Lattin, “The Harvard Psychedelic Club,” Weil began undertaking his own experiments. (Weil’s undergraduate thesis was entitled, “The Use of Nutmeg as a Psychotropic Agent.”). Lattin says that a jealous Weil was responsible for the expose that resulted in the expulsion of Leary and Alpert from the Harvard faculty.


Admission is free for the Weil breakfast talk, but reservations are required. Call 480-751-2176.


True Food Kitchen, 2502 E. Camelback Road (Biltmore Fashion Park), Phoenix. 602-774-3488


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Wednesday, April 28, 2010

New Eats At The Ballpark

A new season with Arizona Diamondbacks brings new foods to Chase Field for fans.


Fans requested more “bar-like” cuisine, and as a result, Chicago-based Levy Restaurants, which provides food at the ballpark, are serving up sliders, sausage samplers from Niman Ranch, steak burgers and more. And for a crowd, there’s the two-pound victory knot – a gigantic pretzel that can feed about four people. The pretzel includes three dipping sauces: chipotle honey mustard, sweet cinnamon cream and beer cheese, which is a mixture of cheddar cheese, cream cheese and stout beer.


“Every year, it’s our goal to provide something new and it’s fun for us as chefs,” executive chef Michael Snoke said.


His new favorites include the meatball sub, the steakhouse burger and the crispy southern chicken sandwich at Ribbies.


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Tuesday, April 27, 2010

Free BBQon May 5 at Joe's Real BBQ, Gilbert

On May 5, Joe’s Real BBQ celebrates 12 years in business and sends out a great big “thank you” to its patrons by holding its 11th annual Free BBQ Day.


What that means to you is, indeed, a free lunch or dinner, if you’re willing to stand in line with thousands of other ‘cue heads and freebie lovers. The meal includes either a pulled pork or chicken breast sandwich with two sides (cole slaw and BBQ pit beans) plus soda or bottled water. Kids are offered a downsized sandwich.


Given that Joe’s has fed more than 38,000 hungry barbecue buffs since the yearly ritual was started (6,000 last year alone), a few rules have been put in place to keep things running smoothly: Stand in line; one meal per person; no getting a meal for someone not there; and no substitutions. The regular menu will not be available.


The hours are from 11 a.m. to 3 p.m., and 4 to 8 p.m.


Joe’s Real BBQ
301 N. Gilbert RoadGilbert
480-503-3805
joesrealbbq.com


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Wednesday, April 21, 2010

Aaron May Named To Arizona Culinary Hall of Fame

Aaron May — the restaurateur behind a stable of Valley restaurants including Over Easy, 18 Degrees, The Lodge,Mabel’s on Main — is the newest chef named to the Arizona Culinary Hall of Fame.


He was named Culinary Chef Extraordinaire at Monday night’s Culinary Hall of Fame awards ceremony at the Scottsdale Culinary Institute. May beat out chefs Lee Hillson of T. Cook’s at the Royal Palms Resort and Spa in Phoenix; Michael Rusconi, formerly of Lon’s at the Hermosa in Paradise Valley; and Dierdre Pain, owner of Malee’s Thai Bistro in Scottsdale, for the 2010 honor.


David Blom of Fairmont Scottsdale Princess won Pastry Chef Extraordinaire and Cowboy Ciao in Scottsdale won in the best wine list
category.


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ChezVous Crepes and Gelato opens in Scottsdale

What would it take to convince a couple to quit executive-level careers, sell a painstakingly remodeled home, uproot their family and move from Paris to serve fast food in a shopping center in Scottsdale?


Sunshine, apparently.


That and the opportunity for Richard and Isabella Horvath to realize a long-held dream of running their very own creperie.


ChezVous Crepes and Gelato opened this week in the Shops at Gainey Village, offering savory and sweet paper-thin pancakes, salads, sandwiches, desserts, omelets and croissants.


The French-born Horvaths met as children. Richard worked in financing for 25 years and Isabella in publishing. The couple fell in love with Scottsdale while vacationing here last spring.


“When we went home, we couldn’t stop thinking about Scottsdale and how nice it would be to live here with the sun shining every morning – something you don’t see in Paris,” Isabella said.


Anchoring the menu are crepes, stuffed with a variety of savory ingredients like ham, Swiss cheese, mushrooms, tomato coulis and egg or smoked salmon, sour cream, capers and lemon.


Sweet selections include a Caribbean of shredded coconut, dark chocolate and strawberry or banana or homemade plain yogurt with cinnamon. An a la mode scoop of gelato is optional.


In the salad area, the French Riviera tosses rice, tomatoes, tuna, black olive and egg, while a Country tumbles sautéed potatoes, prosciutto, Comte cheese and greens. Sandwiches cover classics like the Croque Monsieur or Madame.


At dessert, look for a ChezVous signature Floating Island, made with dollops of meringue bobbing in a sea of crème anglaise and caramel.


Once the liquor license goes through, a variety of French wines will join the lineup. And that piano in the corner? Richard is an accomplished pianist.


8787 N. Scottsdale Road
Scottsdale
480-443-2575



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Tuesday, April 20, 2010

Eat A Cupcake, Save The Planet

In honor of Earth Day, Sprinkles Cupcakes is teaming up with local tree planting and environmental organizations in each of its markets.


Starting on Monday, April 19, 100 percent of the proceeds from Sprinkles’ limited edition Earth Day cupcakes (tree-adorned and vanilla flavored) sold in Scottsdale will be donated to the Desert Botanical Garden in Phoenix.


The cupcakes cost $3.25 each or $36 a dozen.


According to their figures, Sprinkles has raised $21,250 for environmental care organizations in its local markets since 2008.


9 a.m.-7 p.m. Monday-Friday
April 19-23
4501 N. Scottsdale Road
Scottsdale
480-970-4321
sprinkles.com



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Saturday, April 17, 2010

Arizona Wines VS. The World

On May 24, 1976, a British wine merchant named Steven Spurrier organized a wine tasting in Paris, pitting California cabernets and chardonnays against their French counterparts.


He assembled a distinguished panel of wine experts, all French. The results of the blind tasting – dubbed the “Judgment of Paris” — made international headlines: To everyone’s astonishment, the judges preferred the California wines.


Fast forward to June 2, 2010. That’s when Pavle Milic of FnB hopes to rock the wine world with what may someday be known as the Judgment of Scottsdale. He’s put together his own group of high-profile judges, who’ll be blind-tasting Arizona wines and their global counterparts in a contest he’s hoping will put Arizona on the world wine map.


Of course, Milic is hardly a disinterested spectator. FnB has an all-Arizona wine list, a daring move that’s already gotten him national attention in the New York Times.


Milic has asked Arizona’s wine growers to send him their best bottles for sampling. Then, in a few weeks, he and other local oenophiles will do a blind-tasting, choosing the state’s five best reds and whites. Once those are selected, he’ll match them up with others from around the globe, of similar style and price.


The judges include Gary Vaynerchuk, host of Wine Library TV; Laura Williamson, Master Sommelier; Tadeo Borchardt, a Napa Valley winemaker; Anne Rosenzweig, a top New York chef; Mark Tarbell , Arizona Republic wine columnist and owner of Tarbell’s restaurant; and Chris Bianco, the James Beard Award-winning chef of Pizzeria Bianco.


A confident Milic says he wouldn’t be surprised to see the contest bring about a “paradigm shift.” Arizona wines, he believes, are good enough to be part of the national and international wine community conversation.


The event, however, will not be open to the public.


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Thursday, April 15, 2010

Nude Phoenix Arizona Chefs (For a Good Cause)

Nude Phoenix Arizona Chefs (For a Good Cause)

Strategically placed bread, bowls of vegetables, cookbooks aprons, and kitchen utensils help hide what would otherwise be a very revealing calendar of Phoenix, Arizona chefs.

Taking off their white kitchen jackets for charity was an easy choice for Matt Carter and Rochelle Daniel of Zinc Bistro and the Mission in Phoenix and Scottsdale; Michael Stebner of True Food Kitchen in Phoenix; and Lee Hillson of T. Cook's at Royal Palms Resort & Spa in Phoenix.

Called "In The Raw", the calendar runs April-March and the proceeds will go to Scottsdale League for the Arts, American Red Cross relief efforts in Haiti and American Diabetes Association's summer camp for kids.

Conceived by Ken and Lee Singh, who run an organic farm on a 20-acre parcel leased from the Salt River Pima-Maricopa Indian Community, they thought the chefs might have second thoughts when in came time to pose. "We were happily proven wrong," said Lee.

Wearing only an apron, Payton Curry of Caffe Boa says he wears it "as my armor. I really had no problem posing nude in my apron because, as you can see, I'm not a chef who is into a lot of butter and cream."

He adds, "I really don't think we are sex symbols or celebrities, and my message to chefs who do is this: Get over yourself. You are just a cook."

You can find the $14.95 calendar filled with the best chefs from Phoenix restaurants all over the city, photographed by John Ormond, at:

• Singh Farms, 6929 N. Hayden Road, Scottsdale, open 7 a.m.- 2 p.m. Saturdays

• Borders bookstores

• Whole Foods Market stores

"I really don't think we are sex symbols or
celebrities, and my message to chefs who do is this: Get over yourself. You are
just a cook."

"I really don't think we are sex symbols or
celebrities, and my message to chefs who do is this: Get over yourself. You are
just a cook."




So if you’re looking for Phoenix Food, not just pizza, check out Phoenix Restaurant.




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Wednesday, April 14, 2010

Legendary Boxer Chavez Opens Restaurant in Arizona

Six-time world champion boxer Julio Cesar Chavez has opened a new restaurant in Mesa, Arizona called Campeones.


Costing $4.5 million dollars, the 30,000-square-foot facility, with seating for 3000, comes with a restaurant, sports bar, arcade and family center for family events and concerts, boxing museum, and of course a boxing ring for weekly matches.


It is expected to generate $7 million in revenue during is first year of business, said Brian Weymouth, who with Chavez and two other partners own the venue. Other partners include Dan Wergin, and Brian Day O’Connor, the son of former U.S. Supreme Court Justice Sandra Day O’Connor. mexican phoenix az


Three years ago, entertainment and sports marketer Bill Weymouth saw an opportunity in the under served Hispanic market. Weymouth found that Mesa and Phoenix, Arizona contained the 3 highest concentrations of Hispanics in the state.


Once he saw his customer base, Weymouth thought the best way to market to that community was with Mexico’s number one sports hero, former world champion boxer Julio Cesar Chavez. Weymouth also brought along Dan Wergin and Brian Day O’Connor, son of the former Supreme Court justice, to the ownership group. az food


Weymouth is not new to the restaurant business, he also created the popular Phoenix sports bar Cooper’stown with rock star Alice Cooper. But he calls his new supersized restaurant complex, “Cooper’stown times 10.” Built in a former Home Depot, Julio Cesar Chavez Campeones (campeones means “champions”) will be serving real “authentic” Mexican food. phoenix restaurants az


This is just one of many Mexican AZ and Phoenix Restaurants in the Phoenix area.


Julio Cesar Chavez Campeones
Open everyday at 11am
Country Club & Southern
Meza, AZ
480-610-1500
juliocesarchavez.net


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Monday, April 12, 2010

Barrio Cafe adds patio, building bar next door

Along with death and taxes, a long wait at Barrio Café, the best Mexican restaurant in town, is also one of life’s certainties with az food.


Now, perhaps, the wait may not be quite so long. And in a year or two, it might actually be pleasurable.


The current stand-around time is being shortened because the new patio offers 35 additional seats. “My $30,000 waiting corral,” chef/owner Silvana Salcido Esparza calls it.


She’s been battling the city for years trying to get it built. Misters are coming, just in time for the early-summer season.


And in a year or two, folks will be able to wait next door, in the space that used to house a Western wear shop. Esparza bought it earlier this year, and plans to turn it into a bar, where she’ll offer interesting, inexpensive nibbles.


Barrio Café

2814 N. 16th St.

Phoenix, AZ

602-636-0240

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Friday, April 9, 2010

Free Cupcakes From Cinnabon On Tax Day

For those of you who find April 15 a bit taxing, Cinnabon offers sweet relief.


From 6-8 p.m. on tax day, participating Cinnabon stores will be handing out free bite-sized cupcakes (two per customer) while supplies last.


Flavors include Cinnacake Classic (vanilla cake infused with Indonesian Makara cinnamon, topped with cream cheese frosting and garnished with a caramel-cinnamon swirl); Chocolate Passion (chocolate cake with chocolate butter cream frosting); Vanilla Bliss (vanilla cake with vanilla butter cream frosting) and 24-Carrot Cake (spicy carrot cake, accented with pineapple and coconut, tipped with cream cheese frosting and orange sugar sprinkles).


If you’ve got an insatiable sweet tooth and a way with words, you might consider entering Cinnabon’s online essay contest to win a $100 Cinnabon gift card. Your assignment? Explain in 500 words or less why your life needs a little more “frosting.” The submission deadline is April 15, 2010.


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Wednesday, April 7, 2010

The First Ever Great Cajun Crawfish Boil

Set aside April 10th for The Valley’s first Great Cajun Crawfish Boil for another great day in az food.


It’ll be a day of celebrating Louisiana culture with food, Abita beer and music. Crawfish will be boiled on site by a Louisiana chef and served with the usual sides of corn, potatoes, sausage, mushrooms, onions and garlic.


Not into the mudbugs? There will also be chicken and sausage jambalaya, crawfish pasta and hot dogs for the kids. Water, soft drinks and beer are included in the ticket price.


The event is a joint fundraiser put on by the Cajun Cactus Foundation and the Phoenix chapter of the Louisiana State University Alumni Association.


5-9 p.m.

Saturday, April 10

Ruben Romero Picnic Area, Kiwanis Park

6111 S. All America Way, Tempe.

$10-$50.

greatcajuncrawfish.com


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Tuesday, April 6, 2010

The Phoenician Baker Is Headed To NYC

Those hooked on Phoenix baker Ben Hershberger’s breads, especially his chocolate cherry sourdough, soon will be forced to travel to New York City for their favorite loaves.


The master baker at the Phoenician Resort is leaving for the top baking job at Thomas Keller’s famed restaurant Per Se and Bouchon Bakery, both in the Time Warner Center in New York City. A sad day for az food.


Hershberger, who has built a strong following for his breads at the resort and, more recently, at the weekly Scottsdale Farmer’s Market, will begin baking in March for Keller, the only American-born chef with two restaurants – Per Se and The French Laundry, his restaurant in Yountville, Calif., in the Napa Valley — that have received three stars, the highest rating, from the Michelin Guide.


“I’ve been very happy here, but I just could not say no to Thomas Keller, ” said Hershberger, whose last day at the Phoenician is Feb. 20.


He is, however, leaving behind bakers he has trained to replace him, and the 200-year-old sourdough culture for the chocolate bread.


The Phoenician plans to continue selling its bread at the resort and farmers market in and around Phoenix.


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Saturday, April 3, 2010

Creator Of SpaghettiOs Dies

Little late in reporting this but back in January the man who helped create SpaghettioOs and the nostalgic “Uh-oh, SpaghettiOs” tagline has passed away.


Donald E. Goerke was marketing research director of Campbell Soup Co.’s Franco-American line in the early 1960s when his group started dreaming up pasta in shapes that would appeal to kids. He chose the o’s, according to Associated Press reports.


A Campbell company spokesman told the AP that Goerke died of heart failure at his home in New Jersey. He was 83.


Goerke also helped introduce Chunky Soup, a hearty ready-to-serve soup that stood out from the company’s traditional line of condensed soups. The Waukesha, Wis., native worked for Camden-based Campbell for 35 years, retiring in 1990, the AP reported.

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Arlecchino Gelateria Sold, Now Grateful Spoon

Yes the rumours are true: Arlecchino Gelateria is now Grateful Spoon Gelato. A big loss for az food.


Gelato-makers Moreno and Marina Spangaro have moved back to Italy. Now the gelato is in the hands of 22-year-old Jordan Lynn, son of the La Grand Orange empire founder, Bob Lynn. (A family enterprise – Bob Lynn and wife Ann are among the partners — Grateful Spoon Gelato is not part of the LGO group.)


The younger Lynn has been in the kitchens since the age of 15, working at both La Grande Orange and Chelsea’s Kitchen (where restaurants and phoenix go together). He “fell in love” with Italy in 2005, when he spent a summer in Bologna. He recently spent two weeks with Moreno, learning the gelato craft.


He foresees “as little change as possible” with the gelato itself, sticking to the Spangaros Old World artisanal methods as well as their commitment to premium ingredients, like Sicilian pistachios and blood oranges. But he’ll also be looking into new gelato platforms, like cakes and pastries. phoenix restaurants az


Arlecchino Gelateria was a critic’s pick for Best Ice Cream Spot in the 2009 Azcentral.com’s Best awards, mostly because of the made-from-scratch taste created by the authentic ingredients.


Grateful Spoon Gelato

4410 N. 40th St

602-955-2448

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Thursday, April 1, 2010

Lon’s at the Hermosa Now Open For Breakfast

Most new chefs add their personal touch when taking on a job at an established restaurant. But Lon’s new executive chef Jeremy Pacheco has added an entire occasion, introducing breakfast at the legendary Hermosa Inn eatery.


If you’ve enjoyed what management calls “artful American cuisine” at lunch, dinner and Sunday brunch, you’ll like the offerings including huevos rancheros, dry cherry French toast with whipped crème fraiche, fresh baked brioche monkey bread, and Kurobuta ham with creamed spinach. Every day, from 7 to 10 a.m., diners at this phoenix restaurant az can tuck into filling plates like steak and egg sliders, Oscar Benedict, short rib hash and eggs, and lemon ricotta pancakes.


Lon’s at the Hermosa

5532 N. Palo Cristi Road

602-955-7878

www.lons.com


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