This is a notice that we can type information into.

by: J.E. Pizarro

If you haven’t been to the Biltmore Fashion Park lately, here is a good reason to go.  Black Chile Mexican Grill is a new Mexican restaurant that opened in the last couple of months.  Its located on what I call “restaurant row” across the walkway from Zin Burger.

Normally you would catch me rolling my eyes with a look of “geez.. Another Mexican restaurant in Arizona?” but in this particular case this is a good and much welcome addition.  Trust me.

From its design to its extensive list (almost endless) of tequilas, it’s pretty fabulous.  “What about the design? you ask?”  Let’s dive into that first.

How many Mexican restaurants have you walked into lately where there is not a single Mexican sombreros, tile floor, super bright colors and the familiar “whirring” of the margarita mix machine at the bar?  You’ll see none of that here!  You’ll find dramatic lighting fixtures, river rock lined columns and a great outdoor patio that runs the length of the corridor.

They have an “open kitchen” concept so you’re able to look directly into the kitchen and see the staff hard at work preparing your meal.  Their tortillas are made on-site and fresh ingredients are prepped all day long (and stored in see-through refrigeration units) all within your line of sight.

Black Chile Mexican Grill is the result of an original concept developed by experienced restaurateurs, Michael McDermott and Jason Merritt. The pair conceptualized Kona Grill and stem from a long line of family talent that brought the Mexican food chain Chi Chi’s to the Midwest in the 1970s.

They offer a full menu of delicious appetizers, salads, soups and entrees influenced by the foods of Mexico.  The food is wholesome Mexican without the need to drastically reinvent basics or getting too “fancy” with Mexican food standards (not a fan when that happens).   The flavors are bold, fresh and presented in a unique fashion.  I think you’ll find there are items on the menu for everyone.

Trish and I were able to sample a variety of dishes and both were very pleased with the presentation, taste and most importantly service.  (Those of you who know me personally know how I feel about mediocre service).

As you can see from the pictures, Black Chile’s food is not only visually appealing but wonderful to enjoy.  I wanted to sneak out some salsa, but Trish convinced me that it might make a mess inside my work bag so I ditched the idea.  I’ll just have to go back to enjoy!

The enchiladas were very flavorful and for one of the first times, I was able to taste individual ingredients in the sauce.  (fresh ingredients do count!)

Trish and I traded plates half way through the sampling because I couldn’t wait to get my fork in the Carnitas Tacos she was having.

I’m normally not a taco fan, but these were pretty darn good!  The slow roasted pork is what sealed it for me.  Before I could finish her share I had to trade plates again so I’ll have to come back to enjoy my own plate!

Black Chile has over 130 different types of tequilas, specialty flights and house-blended margaritas along with a full liquor, wine and beer.   Their “happy hour” runs from 3pm-7pm and not one to miss a good happy hour, they have worthwhile deals on appetizers and their margaritas.  Don’t miss it!

Its just a great place to go!  Its family friendly, where you can take the kids or stop over after work for happy hour with co-workers.  I can’t wait until it cools down so I can spend some time on the outside patio and try some of the tequila flights they have.  (Not too many, we know how Sheriff Joe feels about 1 too many)

Click here for their website!  Or here for their Facebook page!

Before I forget, let me mention that they are also participating in the Biltmore Fashion Park’s “Dining After Dark” promotion.  $50 gets you 1 appetizer, 2 entrees, 2 drinks and 1 dessert!  Screaming Deal!

by Foodies Like Us Staff

One of the things that I love about Phoenix is that nearing the holiday season while other states are experiencing 10 degree weather during the day, we enjoy a nice, sunny, 78 degrees.  Perfect weather for light sweaters, sitting outside and enjoying a great lunch.

Though there are many restaurants that can do both indoor and outdoor lunch/dinner, The House at Secret Garden does it in a 1929 beautifully restored Spanish Mansion where you can enjoy our wonderful weather, stimulating company and truly enjoyable food.

Valley restaurant staples Pat and Dustin Christofolo run the House at Secret Garden.  They brought us wonderful places like: The Farm at South Mountain, The Farm Kitchen, Quiessence and Morning Glory Café.

Dustin Christofolo, the owner/chef was the previous general manager of Quiessence, then went on to complete his culinary education at the Italian Culinary Academy, bringing back with his sous chef Jan Francis H. Feliciano.   The duo now flawlessly execute an inviting and delicious menu.

If you’re itching to find new and interesting places in the valley, this is a definite stop.  Located in South Phoenix, this “secret” welcomes you and your taste bud’s visit.

Something that I loved about it is that after parking, you walk along a nice path under trees next to their “Urban Barn” (where they can host events. More on the barn later) to an open area where during nice weather (which is almost all the time!) you can sit outside and enjoy your meal, if you walk around the area you cross a goldfish pond and into the “house”.

On some days (this one included) the succulent aroma of BBQ brisket wafts through the air.  Thanks to a friend of mine this past year, I’ve come to really enjoy the smell of BBQ, which now an unforeseen side effect, it get’s my mouth watering, (think Pavlovian conditioning).

How’s the food you ask?  Excellent.  It’s definitely a trip worth making to check out this gem.  Their lunch and dinner menus have a wide selection of items (several sandwiches, soups and salads and entrees to please everyone).  Their ingredients are locally farmed, right down to their herbs, which they pick from a garden that you’ll see when you walk in.

I started out with an appetizer called “Sweet Potato Planks”, better named in my head as “pinwheels of pancetta goodness”.  These bite size  (5 in all) angels are perfectly stacked sweet potato skins, crème fraiche, scallions and topped with pancetta pinwheels.  (Santa, if you are reading this, I’d like some of these).

For my entrée, the Traditional Pasta Carbonara.  Light, flavorful and fresh.

From time to time I indulge in Pasta Carbonara, but I find it too heavy or bland.  This variation will please you.  Also I have to mention that the portion size here is very appropriate.  When was the last time you went somewhere and they gave you a HUGE plate you could barely finish?  I guarantee your hunger will be satisfied without having someone roll you out to your car because you ate too much.

The House at Secret Garden can also be a host for your next event.  Behind the property they have a space they call the “Urban Barn”, outfitted with stunning tables and chairs as well as a ready bar for you and your guests.  Just right outside its steps is a tree-covered area that can also serve as an additional gathering area.

If you want to whole kit and caboodle, you can get married right next door, called The Secret Garden (their phone number is 602-268-5522).  Although under seperate ownership, it serves as a beautiful wedding space where couples can jump the broom.

Pat and Dustin have really brought us another outstanding restaurant.  I’ll be posting some recipes in the upcoming newsletter to share with you Chef Dustin’s culinary talents.  In the interim, get down to The House at Secret Garden.  You’ll wonder why it took you so long!

If you want to see what other culinary adventures we’re having, click here!

by J.E. Pizarro

Food Network peeks into the high-demand world of culinary glamour in Private Chefs of Beverly Hills. This delicious docu-soap follows six gifted cooks from Big City Chefs, Beverly Hills’ premiere private-chef placement agency. On call 24/7, the chefs must cater to the whims of their over-the-top and eccentric clientele in Los Angeles’ most posh neighborhood. The cast includes six chefs with varied culinary expertise and background.

I got an opportunity to ask Jesse a few questions about current food trends!

1. As a private chef, what trends are you seeing in your menu planning for families today?

I don’t think anyone will be terribly shocked that the number one request while cooking for families is to keep everything as health-conscious as possible.  With all the media attention about obesity and weight gain, Americans (or at least my clients in Los Angeles and New York) have been very specific about keeping ingredients fresh and chemical-free.  Naturally, I use a lot of organic products and support local farmers by doing the bulk of my produce shopping at farmer’s markets.

Also, people are really hip to portion control.  I think it’s a good sign that folks are wanting to eat smaller portions, which results in less waste and more energy post-meals.
“Way to go, America!”

2 . Organic foods, I can walk into my local market and now see two sections with what visually look like the same vegetables.  What truly is the difference between organic and regular?

Honestly, organic foods contain more natural qualities than other processed foods.  There are less pesticides, growth hormones, and preservatives in organic foods.  Though, I doubt any grocer can guarantee 100% that organic goods are completely free of any and every chemical out there.  Generally, I feel confident in saying that you are making a wise choice, for your body, when you purchase and consume organic.

3.  We all loved watching you on Bravo’s Work Out and now on the Food Networks Private Chefs of Beverly Hills, by the way, you look great!  How do we stay healthy and trim now that we have two major food holidays coming up?

First, Thank you for your compliments… I do my best!

Second, the key to staying lean during this festive season is balance.  It’s always about BALANCE!!!  I will never tell anyone to deny themselves the joy of holiday eating.  There is too much tradition and flavor surrounding these foods to completely avoid them.  I just encourage people to take a few more walks, drink more water, and don’t feel obligated to clear your plates.  Moderation and balance will help keep your holidays jolly and you waistline in tact!

Check out his blog!  Click here!

by J.E. Pizarro

Have you been to the Point Hilton Squaw Peak resort lately?  No?  I hadn’t either until the other night.  I got an invitation to visit their new restaurant that opened on the property called Rico’s American Grill.  I called my good friend Kristi (from orangedragonfly.com) and new friend Stephanie (from noshtopia.com), hopped in the cars and drove over there.

If you haven’t been there, the resort is nicely tucked away on 16^th St between Glendale and Northern Avenues.  Rico’s American Grill is located on the southwest corner of the property.  Formerly Lantana Grill, this new restaurant is a welcome addition to the culinary scene in Phoenix.

It’s named after a now-defunct mercury mine (Rico Mine) that was started back in 1916 by Sam Hughes (a phoenix native).  “Rico” is generic name given to a mine if the builder did not have a wife, companion or daughter to name their mine after.  Today its known as the Dreamy Draw Parkway region of the valley.

This new restaurant brings guests high quality cuisine in a relaxed atmosphere.  The menus (breakfast, lunch and dinner) have items for all ranges of taste.   Its influenced for all areas of the country, but grounded here in the Southwest.

The three of us were seated at one of the outside tables where we could enjoy the cooler weather (finally) and the tiered patio around the corner for their herb garden (yup..their own herb garden).

The Sous chef, Brad Meswicz sent out all three of the flatbreads they offer.  BBQ Chicken, Wild Mushroom and Margherita flatbreads.  Pulled chicken, red onion’s Rico’s bbq sauce (important note for later), topped with mozzarella cheese; Wild mushrooms, goat cheese and roasted garlic; Roasted tomatoes, mozzarella with freshly picked basil.  With varied taste buds between the three of us, I thought we’d end up picking different flatbreads as our favorites, however we decided that we loved the BBQ Chicken one the best.  Crispy, savory and the BBQ sauce they make is pretty damn good.

Next, the Salad course..  Chef Brad brought out three choices.  The Dynamite Shrimp Salad with grape tomatoes, avocado, baby iceberg wedge and an Arizona lemon-basil vinaigrette, The Hearts of Romaine salad with a roasted garlic-parmesan dressing, fried capers and a crispy crostini (you can add a variety proteins as well), and finally the Chopped salad, served with grilled corn, black beans, bacon, tomatoes, cucumber, avocado, bbq-ranch dressing all mixed together in what looks like a huge margarita shaker then served to you table side.

Two of us decided that the Chopped salad was a favorite because of the variety of textures and flavors, and one of us (who shall remain nameless at this point) enjoyed the savory goodness of the Romaine salad with its garlic-parmesan dressing.

The entrees that we tried were equally as impressive.  We were first served the Tequila Shrimp Scampi with pan tossed grape tomatoes, andouille sausage, and a cilantro-tequila sauce tossed together with egg fettuccine.  Its every bit as good as it sounds, the andouille sausage in my opinion gives a depth and “kick” that separates it from other shrimp scampi dishes in the valley.

The other item we were able to try was the New York Strip Steak with a warm poblano and bacon relish and a “bomb diggity” green chile mac n’ cheese.  Served medium, this dish will appeal to those who enjoy a quality cut of meat.

At this point in the evening, you could have rolled the three of us back to the car because we were so stuffed from the excellent meal we had.  However, when the dessert courses came out, the cinnamon and brown sugar aroma of the Apple Skillet “reset” our hunger triggers and we grabbed our spoons to taste.

The Apple Skillet is composed of warm apple slices, simmering in a brown sugar and cinnamon sauce topped with a crumbly cake topping and a scoop of a cinnamon-vanilla gelato and caramel sauce.  I don’t know how to accurately convey how good this dessert was.  It’s like Christmas morning in your mouth.  If you know me, you’ll know that I’m not a big desert person, but this was freaking good.  No joke.

Another item the Chef Brad brought out was the Gelato and Sorbet “flight”.  For gelato lovers out there, they flavors a fresh tasting and portions are small enough to be able to enjoy all 4 flavors… or 8 if you get the Sorbet portion.

This really is a very comfortable place.  Need a place to bring friends for a few drinks on a Friday night?  Have relatives in town and need a restaurant that will appease everyone?  This is it.  Click here to see their webpage and look over the menus.

Ok, so remember the BBQ sauce back at the beginning of the blog?  They sell it!!  I used the next day after our visit to make some boneless pork ribs!

If you want to see what new adventures we are experiencing, click here!

by Lizbeth Congiusti

When my husband Bob and I moved to Arizona from Chicago, I was anxious to see what was happening in the Arizona Wine business.  It was 2003 and in our opinion the local wine makers struggled to find the right nitch.  Wine makers struggled to make drinkable wines.

Wine drinkers struggled to find a pleasant wine tasting experience.

We are happy to report the Arizona Wine Growers are doing a much better job of making really nice drinkable wines as witnessed on Sunday October 23 at the Farm South Mountain where Sam Pillsbury released several of their NEW wines.

Pillsbury Wildchild White “Crop Circles” 2009

The newest release from Sam Pillsbury, an aromatic dry white wine a field blend of Pinot Gris, Sauvignon Blanc, Malvasia and Muscat with a touch of Roussanne is one you will want to try.  “Super fragrant explosive and nose of lychee, jasmine, honeysuckle and frangipani, with fresh pineapple, pear and lime in the mouth, finishing very fresh and clean.”  While this wine has not been rated by other local sommeliers we give this a “High-five” for drinkability and food pairing ease.

Pillsbury Wildchild Red “Crop Circles” 2009

This very drinkable red is 100% Arizona grown. “Fields blend of Syrah, Petite Sirah, Sangiovese, Zinfandel and Cabernet Sauvignon.”  Some might call it everything but “the kitchen sink” we call it good to drink.  With a welcoming ruby red color red currant and cranberry on the nose with a hint of earthiness this wine has a great mouth feel.

Thanksgiving is right around the corner and both of these food friendly wines will make a welcome addition to your holiday table.

Visit http://www.pillsburywine.com for additional information on availability in your area.

by J.E. Pizarro

I find that one of the greatest things about Phoenix is when you find those neighborhood restaurants spots that not only have great food but even better service.  I’ve lived in the Valley for about 15 years (except for some time in San Francisco and Dallas) and its rare that some neighborhood restaurants attract my repeat interest.

Phoenix City Grille is one of those spots where even on a Sunday in shorts, flip flops and a T shirt you can get really get quality food, a decent wine list and an opportunity to meet folks from your neck of the woods.

When my parents lived here part-time, a Sunday routine was to visit Phoenix City Grille during the early afternoon for some of their pasta dishes as well as a nice Sauvignon Blanc while we caught up on each of our week’s events.  This week I had the opportunity to revisit the restaurant for dinner and I had an equally excellent experience.

If you haven’t been, it’s located on the Southwest corner of 16^th St and Bethany Home Road in a small strip center with great parking out front.  The sign is prominently displayed above its doors enticing its viewers to enter and experience what I’ve known for many years.

When I had the opportunity to experience Phoenix City Grille again, I decided to see what it would be like at dinnertime.  Upon being seated, David (my server, who looked like Robert Kardashian’s son) promptly offered me a glass (or bottle, which if I wasn’t by myself I would have gone for) from their wine list.  I asked for a glass of a glass of a white wine I drink regularly (to find out which one, you’ll have to email me and we’ll make a date to go there).

Their menu has a full selection for every taste a diner could choose from.  Since my 160-pound frame can’t possibly try everything on their menu, I opted to start with their Signature Bacon Wrapped Shrimp.  It’s stuffed with cojita cheese and served with a chipotle-lime aioli.

The shrimp are HUGE.. And when I mean HUGE.. I mean HUGE.  As you can see from the pictures, you will not go hungry for more shrimp unless you have a “death-by-shrimp” wish.  Nicely wrapped in bacon (and who doesn’t love anything wrapped in bacon), the perfectly cooked shrimp were moist on the inside, easily cut by my fork and even easier to lift into my mouth.  So good I would totally buy a drink for it at the bar later if I could.

Next I ordered a taste of the PCG Pasta.  It’s sautéed chicken, Mount Hope sun-dried tomatoes and broccoli tossed in a roasted garlic and Chardonnay cream sauce, garnished with Romano Cheese.

It had a smooth taste and bursting with flavor.  It tasted every bit as good as how it was presented.  For those foodies that enjoy pasta in a cream sauce, I highly recommend it.  (And for those of us that like to take the left over’s, its even better the next day.)  My lunch mates the next day finished it off before I was able to get back to the microwave… yes… I said it… Microwave!.  Funny thing is that the to-go boxes they give you work perfectly in the microwave as well as keeping the moisture inside.

Back to the food that night, next thing I ordered was the North Central Pasta.  In all my years of visiting Phoenix City Grille, I had never tried it until that night.  In short, it’s my new favorite pasta on their menu.  Its fettuccini with Mount Hope sun-dried tomatoes, olives, artichoke hearts, garlic, fresh herbs and extra virgin olive oil, finished with an herb pesto that rivals that of a few local chefs that I know.

Fresh tasting, crisp flavors and al dente pasta.  The ribbons of the herb pesto gave it a unique taste that made the dish very hard to leave on the plate.  (This was also one that my lunch mates finished the next day…needless to say I was only left with the memory of the dinner the night before…I’m not having lunch with them in the near future!)

To finish the night, I treated myself to their Signature Croissant Bread Pudding.  You’ll say.. “yeah..yeah, I’ve had bread pudding”, but I tell you, nothing like this.  I’ve been eating this bread pudding for years and its every bit as good as the first time I ate it.  It’s accompanied by a Jack Daniel’s whiskey lime sauce or a caramel sauce that you can pour all over the desert.

Phoenix City Grille needs to be on your list of restaurants to visit.  You won’t need to dip into your retirement plan to have a good meal.  If you don’t feel like eating a full meal, they have some very good happy hour specials, (all wines under $10 per glass are $6 from 3pm-6pm, M-F) If you prefer to go during the weekends, be sure to sign up on their website for specials.  You won’t regret it.

Say “Hello” to Sheldon (the owner) while you’re there.  We all supporting love local and independent restaurants; this is one you won’t want to miss.

If you want to see what other foodie adventures I’m up to click here!

by J.E. Pizarro, Foodies Like Us

One of the fun things about Scottsdale is how over a period of 15 years, the city has grown, changed and otherwise re-invited itself time and time again.  A place that I recently went back to is the Hotel Theodore.

From its Holiday Inn incarnation, to The James Hotel, to The Mondrian and now to Hotel Theodore, the location has always been a staple of downtown Scottsdale nightlife.

If you’ve been into any of the incarnations, you know that there has always been a restaurant inside of the property.  From Fiamma, to Asia de Cuba and now to Cielo.  The latest has a chef from San Diego who recently moved to the valley.  His drive and determination to make Cielo a destination is apparent in the way that his menu is designed.

Chef Comer is eager to jump into the culinary scene and attract those of us that enjoy good Italian influenced food and a good ambiance.  From his last location at Seasons 142 in San Diego (not to be confused with Seasons 52), his penchant for unique dishes and an unparalleled dining experience remain intact as he undertakes Scottsdale latest restaurant located at the Hotel Theodore.

Now let’s talk about the food.  Traditionally when I do a review, I order off the menu, take many pictures and avail myself to the wine list the restaurant has to offer.  This time, I let Chef Comer send out individualized dishes so I could taste a variety of items from the menu.

The first course on the docket was a Hand cut Yellowfin Tuna Tartare with a truffled avocado puree can caper berrries that was drizzled in chili oil.  I know.. I know.. Everything these days has truffle oil in it, however in this case you couldn’t taste the “rumor” of truffle until the end.  Light and refreshing, the nice acid balance and great seasoning make this an excellent dish to start out the evening.

Second up for tasting was the Tomato and Buffalo Mozzarella with basil foam.  My dining companion commented that the mozzarella was more like a buratta.  Soft, flavorful. I gave it a nice sprinkling of fresh ground pepper.  The tomatoes, were juicy, colorful and every bit as tasty as I’ve had.

A third course before we got into the heavier items was the Local Garden Salad with spiced walnuts, baby beets, pickled fennel, gorgonzola cheese with lemon tarragon dressing.  You know those salads that you wish you had at work when it comes to lunchtime?  This was it.  Anyone that knows me knows that I “hearts” me some beets.

The white prawn scampi was next on the list.  Let me just say that perfectly cooked shrimp seems harder to come by than you would think.  From the celery leafy green to the warm white center of the shrimp, I would order this dish again in a heartbeat.

The Hill Farms Pork Tenderloin with a semolina gnocchi was the highlight of the evening.  Perfectly roasted to a medium rare, the marsala reduction was hardly even needed.  It was succulent and visually stimulating and would satisfy the hungriest of diners.

If you are thinking about visiting Cielo, they have some very enticing offers during the weekends.   Did you know they (the restaurant) does 50% on wines on Fridays and Saturdays?  I certainly didn’t!  But you can best bet I’ll be taking advantage of that.  In addition they also do 2 for 1 drinks on Saturdays.

Check their specials out through their Facebook page as well as their Twitter presence!   And now that the weather is cooling down (at least I’m waiting for it), their outdoor patio overlooks the peacefulness of the Scottsdale Civic Plaza.  Grab your spouse, friends or your twitter foodie BFF and check out Cielo.

Check out what other things we are doing at Foodies Like Us!

By Melissa Rose, Guest Blogger, Foodies Like Us

In any metropolis, area restaurants seem to sprout almost overnight and knowing which one is worth exposing your taste buds and wallet can be hard to decipher.  If you’re looking for a fresh grill and wine bar that won’t break the bank or add a few pounds to your thighs then Seasons 52 at the Biltmore Fashion Park might just be for you.

Seasons 52 is considered part of a large restaurant group, Darden, although you wouldn’t know it unless you’ve visited the establishment in another state.  The emphasis is a menu that is “seasonally inspired” and one that changes four times a year to include the freshest ingredients available. Chef Clifford Pleau is always at the helm of substituting local flavors to any dish, such as adding a Bourbon-Chili Glaze to the Mesquite-Grilled Lamb Rack to reflect a more southwestern flair.

The aroma of each dish was undoubtedly impressive and I can only assume it was due to the freshness of each ingredient.  At times I’m a little slow, so I didn’t make the connection until the salad of organic greens with oak-grilled mushrooms, toasted pistachios and truffle dressing arrived.  Served in a tall, glass cylinder, I spent the first few seconds contemplating the unique setup until the server came by and lifted the cylinder off the place.  The greens fell perfectly onto the plate and the smell of the truffle dressing deliciously wafted around me.

I will admit right off the bat that I’m not a fan of seafood or fish or anything that once swam in water.  My aversion came 35 years ago after attempting to consume a horrific batch of frozen fish sticks and I haven’t touched the stuff since until coming to Seasons 52.

I was intrigued by The Wild King Salmon and Lemongrass Sea Scallops largely because they were roasted and served on a cedar plank and didn’t have an offensive “fish” sort of smell.  Both were tender, mild in flavor and didn’t need a heavy sauce to help curb the taste.  I suppose it’s a great testament to the freshness and preparation that a non-fish/seafood eater made it through the course without an ounce of complaining.

Next up was the Sonoma Goat Cheese Ravioli with Roasted Garlic, Basil and Light Tomato Broth.  Chef Pleau explained that the ravioli was made with eggroll skins, allowing for the rich, smooth goat cheese to come to the forefront rather than competing with a thick pasta flavoring.  Chewing was optional.

My favorite had to be the Mesquite-Grilled Lamb Rack which was moist, tender and not gamey.  It was served with Manchester-Farms Quail Breast and while I wouldn’t normally think to eat a bird species that typically lived harmoniously in my front yard, I’d have to say it was quite tasty and far more tender than I thought it would be.  Both were served over mashed sweet potatoes and adorned with Brussels sprouts.

This isn’t one of those meals that you’ll feel you need to run to your car to loosen the belt on your pants afterwards.  The portions will leave you well-satisfied, and if you’re watching your caloric intake, you’ll be happy to know that each dish is under 475 calories.

If you have any bit of a sweet tooth, I highly recommend the Mini Indulgences, an assortment of cup-sized desserts ranging from Pecan Pie over Vanilla Mousse to Mocha Macchiato to Pumpkin Pie with Ginger Snap Crust.  The desserts alone are worth the trip Seasons 52.  You can even take their Mini Indulgences Personality Quiz on their website; apparently, I’m a Rocky Road.  Who would have thought?

Seasons 52 has also paired each meal and dessert with just the right wine from its 100 diverse international wine selections.

By Kira Wills, The Saturday Chef
A few years ago, I marched into my kitchen, rolled up my sleeves and began making pasta by hand.  Without a pasta marker.  Bolstered by a few websites that said such a feat could be done, I forged ahead into the culinary unknown as I had done many times before with delectable outcomes.

This was not one of those times.

I rolled and I rolled until my hands hurt.  I cooked it and stood over the bowl as I stared down at not an alluring plate of feathery light pasta, but something that resembled steaming slugs peppered with Italian herbs.  And sadly, it didn’t taste much better.

I learned three things that day:  the Internet lies; pasta making is a process and an art; and that you should always have the right tools to make food properly.

There is no better canvas to create an edible masterpiece than pasta.  Smothered in a flavorful sauce or just served with butter, salt and pepper, it has always been a staple and a favorite in my kitchen.  Therefore, I’ve collected a pretty extensive list of pasta recipes.  I have a select few—my Holy Grail of Carbs—that I will return to again and again.  Linguine with Pancetta and Parmesan has become one of them.  I put leeks in everything, so I added them to this dish, too.  You get the sweet tang of onions as well as the more subtle flavor of leeks.  This is a perfect meal for a weekday dinner, because it can be made quickly with items most people have in the pantry or freezer.  However, the pancetta, cheese and aromatics add a bit of indulgence to a Tuesday night.

Linguine with Pancetta and Parmesan
Adapted from recipe at Cooking.com

Ingredients
8 ounces of pancetta or bacon, chopped
1 sweet onion, thinly sliced
1 leek, rinsed and sliced
½ teaspoon dried thyme
1/8 teaspoon of red pepper flakes
¾ pound of linguine
½ cup grated parmesan cheese, plus more for serving
Salt, black pepper to taste*

Directions
In a large skillet, cook the pancetta or bacon until slightly crisp.  Remove the pork with a slotted spoon onto a plate lined with paper towels.

Reserve two tablespoons of the pork fat and drain off the rest.

Return the pan to medium heat.  Add onions and leeks, thyme and red pepper and season very lightly with salt.  Cook the onion mixture, stirring occasionally, until it is brown, about 8 to 10 minutes.  Remove from heat.

Cooking the linguine in boiling salted water per directions.  Reserve about 1 cup of pasta water.  Drain pasta.  Add pancetta, onions, cheese, and ¾ of reserved pasta water, and black pepper.  If sauce is too thick, add more pasta water.

Serve immediately with parmesan cheese.
*Note: Salt this dish very carefully and conservatively.  It is very easy to over-salt this recipe as it contains pancetta and cheese.