By Erin Forney, Guest Blogger, Foodies Like Us.com

The Grill at TPC Scottsdale

$29/person

• First Course (choice of):
  • Yukon Gold Potato Dumplings: Confit Chicken and Stewed Tomatoes
  • Grilled Octopus: Ginger Vinaigrette Preserved Lemon and Mizuna Greens
  • New England Style Chowder: Grilled New Potatoes and Pacific Shellfish

• Second Course (choice of):
  • Scottish Halibut wrapped in Prosciutto: Golden Beet Ravioli and Basil
  • Pot au Feu: Braised Beef Short Rib, Fingerling Potatoes, Heirloom Carrots, Natural Jus
  • Sonoran Shrimp Stuffed with Crab: Frozen Bearnaise and Grilled Asparagus

• Third Course (choice of):
  • Tahitian Vanilla Bean Creme Brulee: Port Marinated Berries
  • Chocolate Eclairs and Cream Puffs: Vanilla, Tropical and Chocolate Fillings, Brushed Cocoa
  • Caramel Apple Cobbler: Huckleberry Ripple Ice Cream

I am a HUGE seafood lover, so checking out The Grill at TPC Scottsdale was very fitting for me.  The Grill is a part of the Fairmont Princess Resort, however, it is on the other side of the property at the golf course and guests will either have to take a shuttle from the resort to get there or if you know where it is you can simply drive directly to it.

Chef Eric and his crew really know how to prepare seafood.  Originally The Grill was a steakhouse, but when Bourbon Steak came into the Princess, The Grill took another direction and decided to focus on using seafood and fresh seasonal produce to create amazing dishes.

There’s something for everyone on the Arizona Restaurant Week 2010 menu.  My husband and I got to try almost every item on the menu and I definitely have my favorites.

For starters we were able to taste two out of the three: the Yukon Gold Potato Dumplings and the New England clam chowder.

I honestly have a very hard time choosing between the two.  I love gnocchi and this Yukon gold gnocchi with confit chicken and stewed tomatoes was just amazing. The texture and flavor was perfect and I didn’t want to share it.

The chowder was some of the best I’d ever had with whole clams, huge scallops, and large pieces of lobster meat; oh my, it was amazing.  If there are two of you choose them both and you won’t be disappointed.

Chef Eric brought us out all three entrees.  Our picks were the Sonoran Shrimp and the Pot Au Feu. The stuffed shrimp was my absolute favorite.

They were stuffed with crabmeat and other delicious seasonings, served with cooked asparagus and a frozen béarnaise. Yes, frozen béarnaise and it melted underneath the hot asparagus and was just delicious to dip the shrimp and vegetable in.

The braised short rib was so perfectly cooked, tender, and so amazingly yummy.  It reminded me of my Oma’s sauerbraten because it had a slightly tart flavor with the use of red wine vinegar.

I just loved it; the gravy was perfect and the fingerlings and carrots made this feel like a home cooked meal.

The Scottish Halibut wrapped in prosciutto sounded delicious, but the fish was very overcooked inside the prosciutto.  Not sure if they were trying to get crispness to the ham and risked the doneness of the fish, but I’m sure this is something that they have ironed out for Restaurant Week.

For desserts we were able to try the Vanilla Bean Crème Brulee and the Chocolate Éclairs and Cream Puffs.  I must admit, the only dessert I was excited about trying was the Caramel Apple Cobbler with huckleberry ripple ice cream.

I’m not sure why they didn’t offer it to us to sample,  as it cleary stands out as the star, but I digress.

The Crème Brulee was very good with tons of fresh berries on top.  The chocolate éclairs and cream puffs were good, though nothing to really write home about.  I’m still very curious about that caramel apple cobbler; this is what I definitely would have picked if I was a regular diner this week.

The service at this restaurant is terrific and the food delicious.  I definitely recommend this for Restaurant Week.  I feel for $29 per person you are getting exceptional value, especially if you order the clam chowder and the stuffed shrimp.

The amount of seafood you get just in those two dishes is extraordinary and simply delicious.  We loved the service, staff, and the view of the golf course that was very peaceful.

My only disappointment was not being able to try that Caramel Apple Cobbler with huckleberry ripple ice cream.  If you happen to get it please let me know if it’s as yummy as it sounds.

Course 1: Avocado-wrapped ceviche, hot sauce pearls, lime foam, black sesame

(ceviche)

Ingredients:

½ lb red snapper, chopped

½ C lime juice

½ C lemon juice

1 pink grapefruit, cut into supremes

1 shallot, minced

1 Tbsp cilantro, chopped

¼ jalapeno pepper, minced

microgreens (garnish)

Chop the red snapper and place into a bowl with lime and lemon juice – cover with plastic wrap and place in the frig until fish has begun to turn white and is no longer raw, about 15 – 20 minutes.  Drain fish with sieve and rinse – mix remaining ingredients with fish and season with salt, to taste.

(hot sauce pearls)

Ingredients:

½ C tomato puree

¼ C water

¼ C Tabasco

2 g algin

2.5 g citras

500 g water

2.5 g calcic

Mix citras with ¼ C water until dissolved.  Add some of Tabasco and tomato puree to mixture and add algin; blend using immersion blender until mixed.  Add the rest of Tabasco and tomato puree to mixture until combined.  Place mixture in frig for 45 – 60 mins to allow air bubbles to subside.

Meanwhile, mix calcic into water in small container until disolved, and fill another container with plain water.  Using a syringe, suck up tomato mixture and add droplets into water / calcic mixture.  The pearls will form immediately and should be left in water for 1 – 2 minutes until desired texture.  Remove pearls with slotted spoon and rise in prepared water bath.  Dab dry with paper towel.

(lime foam)

250 g lime juice

250 g water

2 g soy lecithin

Add all ingredients into bowl and blend with immersion blender until form forms.  Allow to sit on counter for about a minute for foam to stabilize.  Scoop foam above liquid.

To plate: Thinly score an avocado with a knife and peel.  Use a peeler to make thin strips of avocado and place them overlapping on a piece of plastic wrap – you should use about 8 pieces.  Fill avocado strips with ceviche mixture and roll like a sushi roll.  Cut ends off excess plastic wrap and place on a plate.  Place the pearls on wrapped ceviche, place foam on top of roll, and garnish with black sesame seeds.

Course 2: “Meatballs and Fries” – avocado-stuffed turkey meatballs w grape gastrique, tempura-fried avocado

(Meatballs)

Ingredients:

1.25 lbs ground turkey, lean (93/7)

½ onion, minced

1 C panko breadcrumbs

2 eggs

1 Tbsp fresh oregano, chopped

1 avocado (half cubed, half mixed w/meatball)

2 Tbsp vegetable oil

S&P, to taste

Mix first five ingredients in large bowl, along with half of an avocado; season with salt and pepper, to taste.  Using your hands, form a small patty and place a cube of avocado on top – form patty around avocado until completely covered and set aside – repeat until mixture is gone; it should make about 9-10 meatballs.

Preheat the oven to 375 degrees.  Lightly sprinkle the meatballs with flour, to aid in browning.  Preheat a skillet with an ovenproof handle over medium-high heat – add the oil to the pan and lightly brown the meatballs, a couple of minutes a side.  Remove meatballs from the heat, and fill the bottom of the pan with about a cup of water and cover tightly with foil (the water helps keep the meatballs moist).  Place into the preheated oven until cooked through, about 15 – 20 minutes.

(Gastrique)

Ingredients:

2 C seedless red grapes

1 shallot, minced

¼ C champagne vinegar

¼ C organic concord grape juice

3 Tbsp sugar

3 Tbsp Dubonnet (rouge), or dry red wine

2 Tbsp unsalted butter

Add all ingredients but butter to a sauce pan and cook over medium heat until grapes are very soft.  Remove from heat and place into a blender and puree.  Strain sauce with a fine mesh sieve into a saucepan.  Taste sauce and add more vinegar or sugar, to taste, so it well-balanced (it should be both sweet and sour).  Reduce sauce to almost a syrup, remove from heat and mount with butter, using a whisk.

(Tempura)

Ingredients:

1 C all-purpose flour + ½ C for dredging

1 C seltzer water

1 egg

2 avocados, sliced

1 quart vegetable oil, for frying

Place flour in one bowl, and mix egg and seltzer water in another bowl.  Combine and season with salt.  Dredge avocado in flour and place in batter.  Fry avocado in 375 degree oil for 1 – 2 minutes and place on paper towels or wire rack to drain; season with salt immediately.

Course 3: Avocado cannoli w/chocolate sauce, bacon & avocado ice cream

(Cannoli shells)

Ingredients:

3 cups all-purpose flour

1/4 cup white sugar

1/4 teaspoon ground cinnamon

3 tablespoons shortening

1 egg

1 egg yolk

1/2 cup sweet Marsala wine

1 tablespoon distilled white vinegar

2 tablespoons water

1 egg white

1 quart oil for frying, or as needed

Mix first three ingredients in large bowl, and cut in shortening until small pieces.  Make a well in the center of the flour mixture and add the rest of the ingredients but the oil, and mix until all the flour is combined (add more water to combine, if needed).  Dump contents of bowl onto a flat surface and knead for about ten minutes.  Allow the dough to rest in the frig for 1 – 2 hours, covered tightly in foil.

Remove dough from freezer and cut into three pieces.  Form dough into a shape that will pass through a pasta machine, at the widest setting.  Working on a lightly floured surface (and flour the pasta machine), pass dough through the machine until very thin (second-thinnest setting should be fine).  Cut the dough into circles using a cooking cutter (or a glass) and wrap around cannoli rings.  Fry the dough on the rings for about 1 – 2 minutes in 375 oil and place on a towel or rack to drain.

(cannoli filling)

Ingredients:

1 (32 ounce) container ricotta cheese

1/2 cup confectioners’ sugar

2 avocados, diced

½ tsp citric acid

Mix all ingredients into a large bowl until well combined.  The citric acid helps prevent the avocado from browning, and brings out the flavor of the avocado; add more, to taste.  Using a spatula, place mixture into a pastry bag and place in frig.

(chocolate sauce)

Ingredients:

2/3 C chocolate

3 Tbsp butter

Place ingredients into a bowl a place into a microwave for about 3 minutes on high until melted; mix.

To plate:

Drizzle chocolate sauce on cannoli shells and allow chocolate to harden for about 5 minutes.  Pipe the filling into the shells and serve.

(Bacon & avocado ice cream)

Ingredients:

½ lb bacon, cut in lardoons

3 small avocados

¾ C sugar

1 C non-fat yogurt

½ C heavy cream

1 Tbsp lime juice

Salt

Render the bacon in a pan until crispy; drain on paper towels and reserve fat.  Place the remaining ingredients into a blender and puree until mixed; add some of the bacon fat and season with salt, to taste.  Add mixture into an ice cream machine and follow the recommended instructions.  Add the reserved bacon pieces in the last 15 minutes of the ice cream setting.

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

Enjoy the chef’s three-course tasting menu for $39 per person.

• First Course (choice of):
  • tortilla soup: roasted chicken, avocado, crisp tortilla
  • hermosa salad: baby greens, candied pecans, maytag blue cheese, mixed berries, berry vinaigrette
  • crisp calamari : red onion, baby squash, citrus aioli

• Second Course (choice of):
  • scallops: quinoa pilaf, baby vegetables, garden herbs
  • roasted jidori chicken: basil mashed potatoes, glazed baby carrots, tomato confit, sweet onion jus
  • brandt farm natural flatiron steak: roasted red potatoes, summer squash, san joaquin cheddar, red wine bearnaise

• Third Course (choice of):
  • peach cobbler: vanilla bean ice cream
  • “almond roca”: crisp toffee, almond cake, marcona almond ice cream

Highlights of meal:

The glory of Executive Chef Jeremy Pacheco’s menu is that many of the item’s ingredients were grown right on property in the Hermosa inn’s one-acre organic garden… located just steps from the restaurant’s kitchen. You can’t get much closer than that when it comes to garden to plate dining.

The Hermosa salad – a bed of baby greens tossed with candied pecans, Maytag blue cheese crumbles, mixed berries and berry vinaigrette – is delicious complexity bite after bite. The mild berries are a sharp contrast to the bold cheese.

I also love the added surprises in the traditional calamari appetizer. Red onion and baby squash are mixed among the tentacles and ringlets, and the citrus aioli will make your taste buds tingle.

The best part of my entree – the roasted jidori chicken – was the basil mashed potatoes. I had never considered this combination, but the powerful flavor of basil brought the starchy sidekick to a whole new level of sophistication and taste.

Though not included in our tasting menu options, I highly suggest you order a side of the truffle scented macaroni and cheese. This rich and earthy side dish is worth every calorie.

Carnivorous Hubby ordered the Brandt Farm natural flatiron steak, and while this cut can be easily overdone, especially for a red-in-the-middle kind of guy like Hubby, it was juicy, tender and cooked exactly to our request.

Far be it for me to ever pass up dessert, and I’d have been gravely disappointed had I done so at LON’s. The almond roca – an almond cake topped with macrona almond ice cream – is a dynamic duo of salty and sweet flavors.

Any disappointments?

Though the basil mashed potatoes were a flavor powerhouse, there were many other conflicting flavors on the plate that all seemed to be fighting for my attention. While I loved the glazed baby carrots, I felt that the sweet onion jus and tomato confit (each delicious in their own right) were competing a bit much with the mashed potatoes.

Best part of the value?

The value is clear when you consider the high level of service and personal attention you receive at LON’s, not to mention the masterfully created and perfectly presented dishes that come straight from the hearts of LON’s innovative chefs.

Additional thoughts on service and ambiance:

LON’s, of course, pays homage to Lon Megargee who once called this ranch-house-turned-boutique-hotel home, and the trip back in time in and of itself is worth a visit to this hidden treasure. It is hard to be disappointed by anything here, and your next visit will remind you why LON’s a Valley favorite.

LON’s at the hermosa

Hours of Operation:

Breakfast: Daily, 7:00 a.m.-10:00 a.m.

Lunch: Monday through Friday, 11:30 a.m.-2:00 p.m.

Dinner: Nightly, 5:30 p.m.-10:00 p.m.

Brunch: Saturday and Sunday, 10:00 a.m.-2:00 p.m.

http://www.hermosainn.com/lons/

5532 North Palo Cristi Road

Paradise Valley, AZ 85253

602-955-8614

By Kristi Trimmer, Guest Blogger, Foodies Like Us

ARW Special:

$39/person for three-course dinner.

First Course (choice of):

• Heirloom Tomato Salad with Barley Buzzed Cheese, Baby Arugula, Nectarines, Pearl Onions, and Olive Oil
• Cannellini Bean Soup with Artichokes, Cherry Tomatoes, Yellow Corn, Duck Confit, Brussels Sprouts, and Watercress
• Roasted Scallop and Wild Boar Pierogi with Crispy Pancetta, Preserved Lemon, Dijon-Shallot-Mushroom Jus

Second Course (choice of):

• Australian Barramundi with a Dungeness Crab Pancake, Scallion, Baby Shiitake, Toasted Coconut, and Sweet Curry
• Berkshire Pork Tenderloin with Maple Scented Belly, Duck Fat Potatoes, Plum & Peach Salad, accented by Carrot Velouté
• Grilled Hanger Steak with a Braised Oxtail Sandwich, Baguette, Au Jus, Giardiniera, Roasted Cauliflower

Third Course (choice of):

• Créme Brulee accented with Caramelized Sugar and fresh Raspberries
• Flight of Sorbets: A Selection of Three House-made Fruit Sorbets Infused with Wine
• Chocolate Pot de Créme: Kahlua-Hazelnut Cream with Cocoa Nibs

Highlights of the Meal

I was able to taste a little bit of everything that was on the menu for Restaurant Week. Needless to say, my palate will never be the same. The Roasted Scallops with Wild Boar Pirogi was nothing less than a symphony of flavors coming together to create an amazing first impression. The Berkshire Pork Tenderloin was perfectly accented with the star of the show – the carrot velouté. This rich creamy sauce had undertones of shallots and a sweet earthy richness that blew my mind.

The Cannellini Bean Soup was perfectly cooked down and the earthy-richness of the broth was enhanced from the sweetness of the Brussels sprouts and duck confit. It felt like a dish that Mom made – very comforting and filling.

For the entrée course, I was a big fan of the Berkshire Pork Tenderloin with its smoky flavor, nice crust, and perfectly accented by the carrot velouté. I loved that velouté so much, that the chef sent me home with some.

The Australian Barramundi with a Dungeness Crab Pancake had a fresh, not over powerful flavor, which is great for the end of summer. The crab cake definitely had the crab as the main focus, with very little filler. This was an excellent piece of fish!

I have to admit, I love dessert. I tried each of the three that were presented and had a hard time putting my spoon down. The sorbets were infused with wine: Honeydew with Sauvignon Blanc, Raspberry with Merlot, and Watermelon with Champagne. The Chocolate Pot de Crème is perfect for the chocolate lover – quite delectable. The Crème Brulee was rich and creamy accented with caramelized sugar.

This meal was top-notch with each course beautifully presented. The sommelier paired our dinner with a bottle of Niederosterrich Hirsch Gruner Vetliner, that had a light crisp grapefruit profile. With dessert, he presented us with a Taylor Floodgate ten-year Tawny Port that was so smooth and delicious.

Disappointments

My only disappointment is that Cork is quite a distance from my home. If I lived closer, this restaurant, with its amazing staff and owners, would soon by my home away from home.

Best Part of the Value

As a meal for restaurant week, I would order the Roasted Scallop, the Berkshire Pork Tenderloin, and finish this wonderful meal with the Chocolate Pot de Crème. My friend would do a completely different setup with the Cannellini Bean Soup, the Australian Barramundi, and the Flight of Sorbets. The value is really amazing as these meals are first rate and the ingredients were incredibly fresh with distinct flavor profiles.

Service/Ambiance

Perfect mood lighting with soulful music that was not too loud, created a warm inviting ambience. Cork is a great place to bring that someone special in your life. I was impressed with the cork menus and coasters, too. They recycle all of their menus and paper products to lessen their carbon footprint. The staff and owners were the real stars of this night. They made us feel welcome and part of their family. I cannot wait to go back again.

Cork

4991 S. Alma School Rd. Ste 1

Chandler, Arizona 85248

480.883.3773

www.CorkRestaurant.net

Hours:

Monday: Closed

Tuesday-Saturday: 4pm – 10pm

Happy Hour: Tuesday-Friday 4-6:30pm

Sunday Brunch: 10am – 2pm

Sunday Dinner: 4pm – 9pm

By Annie Fitzsimmons, Travel Foodie

Upstate New York brings to mind apple orchards, cinnamon cider doughnuts, fresh milk and cheese from local farms, and my personal favorite, spiedies.  Has anyone had a spiedie?  I’d love to hear if you have!

For the ultimate hotel AND foodie experience in the unspoiled Adirondacks, you have to head to The Sagamore.  It’s just a four-hour drive from New York City, and feels like another planet.  At first, I was a little bit wary, passing chintzy T-shirt shops, ice cream every other storefront, and cheap motels touting “Free Color TV” and signs for “Tourist Accommodations” as we drove toward Bolton Landing.

But The Sagamore melted every little bit of stress from life in New York away, and with a multi-million dollar renovation in 2009, it’s gorgeous.  I love hotels with a sense of place.  The Sagamore is Lake George, and has been since 1883.

From arrival to departure, all I wanted to do was read, nap, stroll, read, take photos, eat more, and read some more.  The bustling, lively (and small) lobby invites you to sit down and read a book, or walk outside to be hit with a million dollar view of deep blue lake, white and green clapboard resort, and emerald green mountains.  Step down through a multi-terraced, landscaped area to arrive at several docks, the new infinity pool, and many food options.  Sink into one of the huge green Adirondack chairs and choose a drink from the Veranda Terraces menu to try.

The Sagamore has seven wonderful restaurants to try.  We first stopped for an afternoon snack of tortilla chips and guacamole at The Lake House bar near the shore and watched the sun set over the mountains.  I am telling you, this view might be New York’s best.

For dinner on a nice night, nothing could beat the lobster roll I had at The Pavilion overlooking the lake (reserve early for lakeside seating).  In fact, nothing says summer more to me than a great lobster roll!!  Walking up from dinner at The Pavilion, I loved the glow of the lights from the resort, and hearing laughter from groups clustered together.  I wish I could have snuck into these conversations, because you know that everyone had a fabulous story to tell.

If it had been a cool, fall night, I would have eaten in La Bella Vita’s beautiful dining room with suspended shelves of lit candles and enjoyed a big bowl of lobster ravioli or East Coast halibut with linguini.  For families, casual Mr. Brown’s Pub (which Rachael Ray managed before she hit it big) is best, with the normal burger-and-fries pub fare, with some great salads, quesadillas, and wraps too.

End your nights at Caldwell’s bar, where some of the crowd is wearing Harvard, Brown or UNC sweatshirts, and some are dressed to the nines.  I had one of the best strawberry shortcakes I’ve ever had—the perfect crunchy/soft texture of the cake, sugary but not too sweet strawberries, and whipped cream.

There is also a beautiful spa, indoor pool and large fitness center (it was easy for me to get up at 6:30 a.m. for a run with the views!). The golf course at The Sagamore is a couple miles away and if only a steak will do, The Club Grill at the course is a classic New York-style steakhouse with great soup and potatoes.

On an old letter written to a guest on W. 72nd Street in Manhattan is written “When the magic spell of September lures you to the open country, you could not think of a more glorious spot than the Sagamore on Lake George.”  I couldn’t agree more.

Pros:

• You will absolutely not want to do anything except bask in the beauty of the lake and resort.  I hated my cell phone while we were there.  The view from the bottom deck is therapeutic.
• Free WiFi!

Cons:

• Our room was beautiful but small for a huge price tag.  The price is worth it for the resort’s grounds, and classic hotel experience where people are in the lobby and bar meeting, drinking, and talking until 2 a.m.  The fridge in the room was just stuck in a corner without any thought to room design.  But this is one of those rare instances where I didn’t care how much money we spent on the room.  If you can afford it, the lake view rooms in the main historic building are the best.

Tips:

• Stop and visit the Culinary Institute of America in Hyde Park on your drive up, grab a coffee at The Apple Pie Bakery & Café inside, and watch the super serious chefs-in-training zoom around.  Have lunch in adorable Rhinebeck at Gigi Trattoria, where Bill Clinton ate lunch the day before Chelsea’s wedding.  Buy Gigi’s wonderful cookbook to take home.
• Definitely book a room at the historic main building.  The lodges are less expensive and more spacious, but you do have to walk to the main area (about a 5 minute walk),which is the star of the resort.
• Take a free spin on the Morgan, the resort’s replica of a 19th century vessel (offered twice daily), go parasailing, swimming, or water-skiing.

By Lizbeth Conguisti, The Sassy Sommelier

One of the side benefits of being a wine taster is the opportunity to travel.  Sometimes that means jumping on an airplane to visit the vineyards in Europe, Australia and elsewhere.  Other times it is a relatively short car ride.

Several weeks ago my husband, Bob, and I ventured to the Jerome/Cottonwood area to visit several of the local Arizona wineries.

It took us about an hour and 45 minutes straight up Route 17 North to Exit 287 toward Cottonwood/Payson to reach AZ Wine Country.  (Best you map quest or use your GPS for specific directions.) Our first stop was the Cottonwood Chamber of Commerce at 1010 South Main Street, Cottonwood, AZ (928-634-7593).  They have a wealth of information on the local wineries, places to stay and restaurants.

After leaving the chamber we headed out to visit Oak Creek Cellars located at 1555 North Page Spring Road, Cornville, AZ (928-649-0290).  The staff welcomed us with open arms.  Not only is the tasting room for tasting wines, they feature some very neat urns and pottery from a local artist.  The tasting room is open from 10 am to 6 pm daily.  The cost is $ 5.00 for 4 tasting samples of wine.  They currently have a couples tasting special which includes 8 samples and a cheese platter for $20.00.

On our visit this time, we sampled all white wines.  The 2008 Chardonnay fermented in stainless steel was a welcome relief to the hot sun of the afternoon with hints of tropical fruit and pineapple.

The 2008 Fume Blanc had a touch of acidity with a little burnt aftertaste.  We would have liked to have this wine with a charbroiled salmon or sword fish.

The Viognier with its deep golden color and essence of olives and herbs is a perfect match for a cheese plate with herb crackers.

Prices ranged from $22 to $26 per bottle.

Our next stop was the Javelina Leap Vineyard and Winery.  The two tasting rooms sit side by side but you must move your car from one winery to the other.  Just outside the tasting room they have vines growing so you can see the difference in the size of wine grapes vs. regular Thompson Seedless which most of us are used to seeing at the grocery store.

Javelina recently moved the barrel room and created a new tasting room with an awesome bar.  The new expanded bar is much more spacious and the atmosphere is perfect to enjoy your tasting.

Here we tasted the 2009 Estate Zinfandel with great deep color and nice mellow tannins making it easy to drink now.  The flavor of deep fruit came out with a nice lingering finish.  We’d love to have this wine with a cherry glazed pork roast or even Thanksgiving dinner.

We are looking forward to visiting Javelina Leap Vineyards again and tasting more of their wines.

With the excellent directions we received from the Cottonwood Chamber of Commerce, we headed into downtown Cottonwood to visit the new Pillsbury Wine Tasting Room at 1012 North Main Street, Old Town Cottonwood, AZ (928-639-0646).

We’ve tasted Pillsbury many times and love the Diva a blend of Mourvedre, Petite Sirah and Syrah.

Luscious is the best term to describe how this wine feels in your mouth and the taste it gives you.  It’s full bodied and really needs roasted chicken, pasta with red sauce or a nice juicy beef roast for us to fully enjoy and appreciate this single-vineyard gem.

Next month we’ll tell you more about our visit to Jerome, AZ.

Enjoy the cooler weather.

Happy Sipping

Sassy Sommelier

www.sassysommelier.com

By Erin Forney, Guest Blogger, Foodies Like Us

First Course (choice of): $29.00 pp

Chile Ancho en Nogada: Smoked Chicken Picadillo, Salsa Verde, Pomegranate Nogada

Quesadillas Barbacoa de Res: Braised Short Rib, Corn Masa, Queso Gouda, Salsa de Tres Chiles, Creme de Aguacate

Tostaditas de Atun: Ahi Tuna, Sweet Potato, Chile Morita Aioli, and Granny Smith Apple

Second Course (choice of):

Callos de Hacha a la Plancha: Seared Sea Scallops, Colache, Chile de Arbol Mignonette, Tempura Avocado

Filet de Puerco al Achiote: Grilled Pork Tenderloin, Chorizo Chiliquiles, Crema and Piloncillo

Codorniz a la Talla: Adobo Marinated Quail, Papas Cambray, Grilled Red Onion, Habanera Vinaigrette

Huarache de Verduras Asadas: Masa, Black Beans, Grilled Vegetables, Menonia and Frisee Salad

Third Course (choice of):

Torta de Chocolate y Crema de Vanilla: Chocolate Torte, Vanilla Bean Cream, Cacao Nib Crisp

Cinnamon Churros: Warm Mexican Donuts, Cajeta, Chili Chocolate Fondue, Cream Cheese Natilla

Flan de Coco: Coconut Flan, Cinnamon Tortilla Crisps, Pan Flashed Mango

Highlights of the meal:

If you’ve ever been to the Fairmont Princess resort, you know that it’s big. Larger than most resorts I’ve been to in Scottsdale and it’s very spread out.  It’s so big, that you may not know that there are three different choices for fabulous dining within the resort.  La Hacienda is one of them and is a short walk from the main entrance.

My husband and I visited La Hacienda for the first time last weekend to preview their Arizona Restaurant Week 2010 menu. From September 18^th to September 26^th they will have a special three course menu for only $29.00 per person.  It is quite an amazing menu.

Upon entering I immediately noticed the décor, very old world Mexico.  Beautiful wooden tables adorned the dining room with over-sized chairs that had handsome upholstered cushy chair backs.  Fireplaces, candelabras, and ambiance…it made me feel very comfortable.

Tequila lovers unite at La Hacienda.  They have over 120 different brand of tequila at their bar.  They also have a resident tequila goddess, Danielle, who is a tequila expert and can help select the perfect choice.  We had two tequila flights while we were dining.  Tequila take off commenced with a flight of Blanco tequila which had been distilled three times and an Anejo flight to follow.

Danielle made a wonderful spicy tomato drink called sangrita that was a between course palate cleanser. This palate cleanser was so delicious I seriously wanted to dip a tortilla chip in it.

Our starters were impeccable, we were so happy about the choices we made.  The Tostaditas de Atun were my favorite.  Its hard to go wrong with sushi grade ahi tuna on top of a fresh fried sweet potato chips with chile aioli and jicama slaw!  It was just so delicious and I could really taste the distinct flavors of each item with each bite. The short rib quesadillas were my husband’s favorite pick.

They looked like empanadas, so our server Will explained that true Mexican quesadillas look just like empanadas.  No qualms here, I love meat and cheese stuffed inside deep fried dough.  They were topped with pickled vegetables and an avocado cream sauce-delicious!

For the entree course, we had four choices, including a vegetarian option.  We chose the Callos de Hacha a La Plancha (seared scallops) and also the Filete de Puerco Al Pastor (pork tenderloin chilaquile w/chorizo).

No disappointments on the entrees either. The scallops were tender, slightly salty and perfectly cooked.  Paired with a yummy sautéed corn salad with garlic, the scallop dish was just perfect. The highlight upon that plate for me was the tempura avocado. Yes, that is correct, they tempura battered and flash fried the avocado section. It was unbelievably decadent, crunchy and creamy all in the same bite.  The pork tenderloin chilaquile was just outstanding.  The tostadas tasted homemade and the cheesy chorizo mixture between layers was tasty.  The pork tenderloin slices on top were flavorful and cooked to perfection with a light pink center.

For dessert the churros took the win for sure.  This is an item that I would order over and over again, every single time I visit.  They were warm and crunchy at first bite, yet soft and chewy in the center.  The churros were generously covered in cinnamon sugar with 3 dipping sauces to choose from.  A definite restaurant week must try!  The chocolate cake was delightful as well. However, it is a true Mexican style chocolate cake, so it has anise in it which gives it a licorice flavor.

Service/Ambiance:

I was highly impressed with the friendly, attentive service at La Hacienda as well as the extraordinary food.  Just a note to the reader, the portion size you will get at restaurant week will be slightly smaller than the portions shown in these pictures. If you’re making reservations for Arizona Restaurant Week now, I suggest you add La Hacienda to your list.

La Hacienda by Richard Sandoval

7575 E Princess Dr
Scottsdale, AZ 85255-5802
(480) 585-4848

http://www.scottsdaleprincess.com/dining-activities/la-hacienda

Dinner: 5:30 – 9 p.m. Sunday, Monday, Wednesday and Thursday

Dinner: 5:30 – 10 p.m. Friday and Saturday

Closed Tuesday

By Chris Schirm, Guest Blogger, Foodies Like Us

Arizona Restaurant Week Special

The restaurant week special will be $29 for a choice from the following three courses.

Starter course:

1) Arugula and Frisie Salad with Young Beets, Humboldt Fog Cheese, Beef Reduction, and Crushed Pistachio Yuzu Vinagrette

2) Summer Squash Vichysossie with Bulls Blood Beets, Rosemary and White Truffle Oil

3) Coconut Yellow Curry Bisque with Cilantro-Mint Rock Shrimp, Basmati Rice and Thai Basil Oil.

Entrée Course:

1) Asian Glazed Meatballs on Creamy Goat Cheese Polenta with Chinese Long Beans

2) Seared Ling Cod on Shiitake Mushrooms, Golden Tomatoes, Potatoes, Haricot Verts, Slivered Almonds and Leek Puree

3) Petite Thai Style Hangar Steak with Blistered Cherry Tomatoes, Pickled Red Onion, Candied Rice and Red Curry Emulsion

Desert Course:

1) Foie Brulee with Sea Salt and Summer Peach Chutney

2)Lemon-Rasberry Meringue with Rasberry Coulis

3) Dulce de Leche Cheesecake Brownie

Highlights of meal:

Perhaps the greatest excitement of going to House of Tricks is not the amazing down home feeling mixed with a delicate divine decadence, but the masterful creativity of flavor and ingredients that are presented via a white plate to your senses.  In no other place in the Valley (save Quiessence and Kai) have I ever read a menu like House of Trick’s like I read a James Patterson thriller…my eye’s poured over and over the words wanting to see what will happen next.  Thankfully, for myself and my wonderful guest, my mother Joanne Schirm, we didn’t have long to wait.

The Summer Squash Vichyssoise with Bull’s Blood Beets, Rosemary and White Truffle is served cold and a delight to enjoy.  The first taste that hits your senses is the strong taste of the rosemary then calmed by the delicate taste of the white truffle oil and bull’s blood beets. A great wine to pair with the vichyssoise is the Cescon Pinot Grigio.  The freshness of the Cescon balances the slight bitterness of the soup perfectly while at the same time leaving your mouth refreshed and invigorated for the next mouthful.

For the second course we were presented with the Seared Ling Cod on Shiitake Mushrooms, Golden Tomatoes, Potatoes, Haricot Verts, Slivered Almonds and a Leek Puree. The first thing that is amazing about this dish is its presentation.  The cod has a beautiful golden crispy skin and brings to light the sheer white of the meat setting upon the bed of potatoes, shiitake mushrooms and haricot verts, topped with the golden tomatoes with the leek puree in an elegant stream across the plate. The first taste to hit your mouth with this dish is the leek puree that gives a relaxing balanced beginning. The next thing that you notice is the pleasant saltiness of the skin of the cod that brings the subtlety of the meat to your tongue.  Finally, you get the crunchiness of the haricot verts with the subtle shiitake mushrooms and potatoes.  This is the first fish dish in a very long time where I actually wanted to have more skin on the meat. This is another great triumph for Executive Chef Kelly Fletcher for the 2010 Restaurant Week.

Any disappointments?:
The only disappointment of the tasting was that we did not get taste each of the menu options, particularly the Petite Thai Style Hangar Steak with blistered Cherry Tomatoes, Pickled Red Onion, Candied Rice, and Red Curry Emulsion. Additionally, due to circumstances out of anyone’s control the House of Tricks pastry chef was not available the night we visited. So we did not get a chance to sample the deserts of Restaurant week.

However, for those who cannot wait until Restaurant Week to visit the treasure of Tempe that is the House of Tricks, I would highly recommend the Key Lime Pie for desert.  Just to put this dish into context, I have not had a Key Lime Pie in YEARS! This is due in part because I do not have a giant sweet tooth, but mainly because every Key Lime Pie I have ever had has given me the cheek puckering sourness to hide the fact of its simplicity. However, the House of Tricks Key Lime Pie is modest, not overpowering and swoons the flavor onto your tongue like the delicate dip of a tango dance…strong and romantic but not overpowering. It is the perfect end to a food coma inducing meal or perhaps the beginning of a wonderful rest of the evening.

Best part of the value?
The ambiance of having a marvelous meal in a cozy home environment in the middle of Tempe that includes truffle oil, delicious perfectly crisped cod, and an amazing desert. The feeling you get when you have a meal in House of Tricks is like having your own personal professional chef at your own home and I will definitely be going back during restaurant week.

Name of Restaurant: House of Tricks
Hours of Operation: Monday – Saturday

Lunch 11AM to 4PM
Dinner 4PM – 10PM

Hours of Tranquility
4PM – 6PM
Bar Open Until Midnight
Closed on Sundays
Phone: (480) 968-1114
Address: 114 East 7th Street, Tempe, AZ 85281-3711
Website: http://www.houseoftricks.com <http://www.houseoftricks.com/>

By Susie Timm, Chief Operating Foodie

Arizona Restaurant Week Review: Bourbon Steak at the Fairmont Scottsdale Princess

ARW Special:

$39/person for three-course dinner.

First Course (choice of):

• Roasted Lobster and Corn Bisque
• Day Boat Scallops
• Endive Salad with Blue Cheese, Pomegranates, Bosc Pears and Pecans

Second Course (choice of):

• Kobe Flat Iron Steak
• Petaluma Farms Chicken Breast
• Alaskan Halibut

Third Course (choice of):

• Banana Panna Cotta
• Seasonal Berry Parfait with Frozen Fage Yogurt
• Macallan 18 Year Butterscotch Pot de Creme

Highlights of the meal:

As I’ve written in other reviews of Bourbon Steak, I simply love this place. The food is incredible. Each dish is more impressive than the last.

We sampled a taste of everything on the Arizona Restaurant Week menu. The roasted lobster and corn bisque had a strong corn flavor and somehow managed to be sweet, salty and spicy. It had a lovely fall flavor profile filled with spicy apples.

We enjoyed the scallops with cauliflower and fava bean succotash, almonds and light passion fruit vinaigrette.  The endive salad was earthy and “crazy good” as my husband described it. The blue cheese really made the flavors pop.

For the entrée course the standout for me was the Kobe Flat Iron Steak. It had a magnificent charcoal flavor and I could have cut it with a butter knife, it was that tender. My husband enjoyed the halibut that was served over wild arugula and basis coulis with pickled pearl onion and tomato water. The chicken breast was tender and the bacon Brussels sprouts were a perfect salty side dish to offset the sweetness of the squash puree.

For dessert, we enjoyed the banana panna cotta with its rich, caramelized bananas, and the delicious beignets served with a butterscotch pot de crème. The very best dessert however was the berry parfait with frozen Fage yogurt. It took yogurt to a whole new level for me.

We really didn’t want to stop eating any of the dishes we were presented with. Everything had strong flavor profiles and exquisite preparation.

The sommelier came by our table and paired a variety of wines (not on the ARW list) with our meal. From a Chardonnay from Burgundy to at 2000 Vita Nova Reservatum, all the wine pairings made the evening even more special.

Disappointments:

Call me Polly Anna if you wish, but I truly heart Bourbon Steak. My only disappointment is that I didn’t have more than one stomach available to eat every bite.

Best Part of the Value:

As a meal for restaurant week, I would order the lobster/corn bisque, the Kobe steak and the berry parfait. The value is incredible as all the ingredients are top notch and incredibly fresh. As a matter of fact, I am going to book a dinner during ARW at Bourbon Steak just to taste this menu again.

Service/Ambiance:

Our server Nick was passionate about food as he described each detail with a glint of happiness in his eyes. He was prompt and executed the service flawlessly. The ambiance at Bourbon Steak is sleek and refined. As is the food.

Bourbon Steak at the Fairmont Scottsdale Princess

7575 E Princess Dr.

Scottsdale, Az 85255

480-513-6002

Monday-Saturday, 5:30-10:00 PM

www.michaelmina.net/restaurant.php?restaurant_id=6

By Susie Timm, Chief Operating Foodie

The older I get, the less my important my birthday becomes. This must be a significant sign of maturity?

This year, amidst insanely hot and humid weather, and other various stressors, I was offered to chance to celebrate in style. I figured, “Hey, what the heck?”

So, I threw caution to the wind and headed up to the Four Seasons at Troon North to experience the “Chef du Jour” program on Saturday, August 14.

This program gives the average home cook, food nerd, or just average citizen, such as myself, the opportunity to spend 3+ hours in the kitchen at Talavera, one of the Valley’s most delicious restaurants, cooking right along side the staff.

To say that I felt excited is the understatement of 2010.

I got up early on Saturday morning and packed for my Four Seasons adventure. My business partner Jay was a Four Seasons veteran. I was a Four Seasons virgin. I had been to the property several times for events and dinner, but never for a staycation and certainly NEVER to cook in the actual kitchen!!

I arrived around noon and checked into our beautiful suite. I immediately felt like a high desert princess. The rumors are true. The service at this hotel is beyond anything I have ever experienced. I’m surprised I didn’t have a personal sweat-mopper at the pool. Which would have been cool, but sort of odd…I digress.

I spent the early afternoon lunching at the pool and eavesdropping on conversations of the rich and famous. Well frankly, I’m not sure if they were rich or famous, but the people I was seated next to certainly had a lot to listen in on. Ahem.

At the pool, I ordered the cold bento box from the Saguaro Blossom restaurant. It was a square box of joy! From the ceviche to the tuna tacos, I loved every bite. I also discovered a new cocktail: the Divot. It’s basically an alcoholic Arnold Palmer, but I loved that the vodka in it was Sweet Tea flavored. Simply awesome.

I headed back to the room around 2:00 to get ready for my cooking extravaganza.

I met Executive Sous Chef Jesse Hansen in the Onyx Bar and he handed me my chef’s coat. Emblazoned upon the lapel were my name and the Four Seasons Logo. I felt completely legit and I had not even entered the kitchen.

Hansen offered me a cocktail (yes please!) and we headed into the expansive kitchen of Talavera.

Executive Chef Mel Mecinas was on vacation the day I experienced Chef du Jour, so I spent my time with Hansen and various other cooks and chefs in the kitchen.

I started out at the pastry kitchen with Chef Lance Whipple and his crew. I figured my experience was not going to be anything like an episode of Hells Kitchen, and I was thankfully, correct.

These guys are as far from “tyrants” as imaginable. In fact, everyone should have been humming “Whistle While You Work” because it felt so positive and uplifting.

I got to work on creating apricot tiramisu with Pastry Chef Eric Gamage. He walked me through the entire from scratch process whilst I sipped on some chocolate stout that Whipple scrounged up from the chocolate room for me. Yes, they have a chocolate room.

It’s pretty much a walk in fridge filled with chocolate goodness. Next summer, I plan to ask them if I can live in that 50-degree room and exist on chocolate alone for a few days. I am certain that’s not a health code violation.

We also lit a big pot of stuff on fire to make ice cream from and they showed me how to make their delicious banana and Nutella Panini dessert.

Hansen came back to check on me and asked a question I’ll not soon forget, “Do you want to come hack up some rabbits?”

So, some background about bunnies and me: For whatever reason, my husband and I have adopted “Bunny” as a pet name for each other. As a matter of fact, I rarely call him Eric. We are friends of bunnies. I have an aversion to eating bunnies. And actually, the idea of “hacking up some” really was unappealing.

However, I was in good spirits, and decided, one man’s cow is another man’s bunny.

So I dove in.

The boys were hard at work removing the rabbit filets and then cutting them up to use in a very complicated terrine of rabbit to be served at one of their upcoming wine dinners.

They asked me if I wanted to slice and dice. I declined and opted to use my journalistic skill set to interview them instead.

We discussed how incredibly difficult it is to make a dish like terrine (sear, braise, dry, chop, wrap, store etc) and it turns into a tiny serving.

The longer I watched them with the rabbits, the more respect I had for the amount of care and time it takes to scratch make food.

After about 30 minutes, we took the rabbit parts over to the meat station and at this point I was pretty much over the trauma of rabbit slaughter.

It was now time to sear and then braise the rabbits to be later shredded for the terrine.

My observations of the meat station were that it was immaculate and hot. Very, very hot. My respect increased even more for the cooks at the meat station, as it was likely well over 100 degrees standing in front of the broiler and burners. We stayed there for another 30 minutes until we had seared all the rabbits and had them ready for the oven.

It took two large men to heave the gigantic pot into the oven for 2 hours to braise the bunnies.

Next, I spent some time learning how to create the perfect steak. Since I am a big fan of cow, it was a lot of fun. We talked about searing and creating the hash marks on the steak and then finishing it in the broiler.

I also had the chance to pound out some raw beef for Carpaccio wrapped crab.

Overall, the experience on my “Chef du Jour” was simply amazing. The kitchen staff at Talavera all seemed to genuinely love their jobs and each other. I’m sure it can get intense during dinner service, but it was harmonious and highly entertaining during prep.

I sat with them during their pre-service meeting and was very impressed with how much they really cared about who their guests were going to be in the restaurant that night, looked out for special requests and took special care with seating.

At this time, I checked the clock. It was almost 6:30 pm so I headed back to our hotel room to get ready for dinner.

I was really excited to share the tales from the kitchen adventure with my husband.

I took off the chef’s coat (reluctantly) and we headed back to the dining room for our meal.

Hansen had asked me if he could just cook us a meal and serve up some Talavera specialties. Of course I agreed and we embarked upon a delightful culinary journey.

We sampled everything from foie gras to a mammoth rib eye steak and perhaps every single side dish the restaurant has on the menu.

Between mouthfuls and “ooos” and “ahhhs” my husband and I remarked on the beautiful setting, sunset and the over the top service.

We were stuffed after dessert, but Hansen came out and asked if we wanted to taste the rabbit that I had worked on that afternoon as it had just came out of the oven.

Of course, I had to. It was utterly scrumptious. I think I may have overcome my rabbit aversion.

My experience at the Four Seasons was unlike anything I have ever done. It was top notch from the cocktails, to the Chefs to the dinner at Talavera. I felt like I was part of the kitchen crew and I was welcomed with open arms by the entire staff of the hotel.

If you want to have your own “Chef du Jour” experience (I highly recommend it!), here’s more information! Thank you to the Four Seasons for this incredible opportunity!

The “Chef du Jour” experience concludes with a private dinner in Talavera, complete with chef-selected enhancements sent throughout the meal.  The entire “Chef du Jour” is arranged for the price of $550, including the dinner for the guest chef and one additional guest.  The price for up to two additional guests, or four total individuals, is $750.  A booking time of one week prior to the guest chef’s night in the kitchen is required, and participation is limited to one individual per evening.

To schedule “Chef du Jour” or to learn more about the program, kindly phone the Talavera Group Coordinator Vaughn Allen at (480) 513-5029.  The program is inclusive of tax and gratuity, but not of alcohol.