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.

By JoAnna Estrada-Fessenden, Guest Blogger, Foodies Like Us

ARW Special:

$25/person or $40/couple

• First Course (choice of):
  • Mulligatawny Soup
  • Vietnamese Pho Consomme
  • Classic Caesar Salad
  • Organic Mixed Greens

• Second Course (choice of):
  • Locally Raised Chicken Breast
  • Lobster Mac ‘N Cheese
  • Double Check Ranch Burger
  • Braised Country Pork Ribs

• Third Course (choice of)
  • Jalapeno & Bacon Cheesecake
  • Lemon Souffle

  

Harvest Restaurant in Tucson is a hip and trendy joint that attracts a mixture of age ranges and types of patrons.

Highlights of the Menu: Harvest cooked with  fresh ingredients and had a seasonal menu. They sourced their ingredients from local suppliers which is good for the Arizona economy. I was famished upon arrival.  Our waiter offered a lemon or lime with our water and we dug into the bread he placed on the table. It was accompanied with cherry butter that had chunks of cherry pulp in it. I’d never had butter like that before and it was one of the most wonderful items I have ever slathered on bread!

I chose a Vietnamese Pho Consommé and my husband ordered the classic Caesar salad with anchovy vinaigrette. I sampled a taste and I was awed by flavors of the dressing. It did not have a fishy taste at all as I would have expected from anchovies. My soup included homemade noodles made with duck eggs, and thin cuts of beef with garnishments like Thai basil and a pepper sauce that can be used to spice the soup up. The chef sent us a sample of Tuna Tartare with a relish of cucumber and peppers on sweet potato chip.

For the main entrée, I enjoyed the Lobster Mac and Cheese and my husband sampled the Double Check Ranch Burger. As hungry as we were, the entrees were so in large portion that even my husband, who’s built like a linebacker, was full. His burger was massive! My mac and cheese was so creamy and cheesy and I appreciated the homemade macaroni (the Italian in me). Big pieces of lobster were scattered atop the pile of gooey pasta. My husband’s burger came with roasted chilies (which he got on the side) onions, Gruyere cheese, and garlic aioli. It also was accompanied by a heaping serving of home fries that were freshly prepared. It was a fresh delicious twist on a classic!

For dessert, we finished with a light lemon soufflé, that was light and citrus in flavor. A friend ordered a unique lemongrass martini and I was tempted by the vast wine list. The prices of the wine were not overpriced at all (glasses are from 7 to 12 dollars or bottles are from 24 to 180 dollars a bottle). The menu had a very unique dessert: jalapeno cheesecake. It was like nothing I had ever had before. It was spicy with each bite and the cheesecake had honey drenched bacon on top.

Disappointments: As I noted earlier, the wine list was extensive but I was rather disappointed in their lack of California reds moderately priced.

Ambiance: Very sleek and contemporary. Our table was candle lit since the restaurant was rather dim. There was dark wood bordering the walls with a Japanese style wall bordering the bar and restaurant. Modern art decorated the walls with jazz music playing in the background. There was also a patio that was screened in to allow for outside dining.

Harvest Restaurant

10355 N La Canada Dr
Tucson, AZ
520-731-1100

http://harvest.marketrg.com/

By Susie Timm, Chief Operating Foodie

Arizona Restaurant Week Review: Orange Sky at Talking Stick

ARW Special:

$39/person for three-course dinner.

First Course (choice of):

• Rich Lobster Bisque
• Orange Sky Dinner Salad
• ½ dozen Iced Oysters

Second Course (choice of):

• Char-grilled filet of beef, Twin Tournedos
• Mesquite Fire-Roasted Natural Chicken
• Herb Crusted Yellowtail Tuna

Third Course (choice of):

• Chocolate Dome Cake
• Gelato with Fresh Berries
• Lemon Semolina Cake

Highlights of the meal:

Frankly, I will go out on a limb and say, Orange Sky is the most beautiful restaurant in Arizona. The ambiance, views and setting alone makes it a one-of-a-kind. The icing on the cake? The food is excellent is well.

We tasted and shared (my husband and I) one of each of the courses. Of the first course I enjoyed the oysters because they were meaty and very fresh and the Lobster Bisque the best. The Bisque was very rich and velvety with just a hint of cream. I enjoyed the flavors tremendously.

For the second course, it would be very hard to choose a favorite. The beef was cooked to the perfect medium. The chicken was falling-off-the-bone tender and had a subtle mesquite flavor. The yellowtail tuna was so tender I could cut it with a butter knife. All three of the main course choices would be winners for the value.

Dessert was a choice of chocolate dome cake, homemade gelatos or lemon semolina cake. I liked the lemon cake the best as it reminded me of a very gourmet Twinkie. My husband liked the chocolate dome with it’s decadent mousse filling.

Disappointments:

The only disappointment at Orange Sky is that each server is required by law to wear a really tacky name badge and photo by Federal law. Of course this is because it’s located in a casino. Unfortunately, I did find the name badges to be tacky. But if that’s my only complaint, they are doing quite well.

Best Part of the Value:

Any restaurant week diner would be simply amazed by the quality of the ingredients, the ambiance and the service for $39.  The filet itself could easily sell for that price on it’s own. I recommend ordering the oysters, filet and semolina cake.  It will not disappoint.

Service/Ambiance:

There does not exist any restaurant in Arizona like Orange Sky. It’s 20,000 square feet of magnificence. The sweeping vistas, large expansive patio and negative edge fountain were three elements I was very impressed with. I spent a lot of the first 20 minutes saying, “wow.” There are private dining booths facing the windows available on a first come, first served basis. There is a chef’s table and a wine room for larger private dining options.

We had a team of servers helping us and they were well versed in culinary in Arizona. Both guys had experience at other high-end restaurants and their attention to detail and execution showed. We were delighted with the service we received. It’s also very pleasant to be greeted at the bottom of the elevator and to be “called up” to the 15^th floor. It made us feel about 10% more special than we already are.

Orange Sky at Talking Stick Resort Casino

9800 E Indian Bend Rd

15^th Floor

Scottsdale, Az 85286

866-877-9897

www.talkingstickresort.com

By Joanna Estrada-Fessenden, Guest Blogger, Foodies Like Us

Arizona Restaurant Week Special:
September 18-26, 2010

$29/person for three courses

First Course:
Choice of:
Salad of Organic Field Greens
Baby Spinach Salad with warm pancetta dressing
Goat Cheese-Fig Tart
Roasted tomato and fresh basil soup
Hummus with pickled vegetables and warm pita

Second Course:
Choice of:
Guaymas Prawns with linguini and vegetables
Pollo a la Brasa (grilled Peruvian chicken)
Apple wood smoked Pork Chop
Wood Grilled Top Sirloin Steak
Bronzed Organic Scottish Salmon

Third Course:
Choice of:
Strawberry-Lime crumble
Crème Brulee
Trio of Sorbets
Chocolate Raspberry Torte
Chocolate Peanut Butter Crunch

Highlights of the meal:

I was greeted by an impressive display of wine inside a wall waiting to be plucked by a lucky diner. The night came to an awkward start as our beer was served warm. Still we indulged in a bottle and were impressed by their extensive wine list (prices range from 14 dollars split to 120 dollars a bottle). I have to admit this was my only true disappointment for the evening.

We were served a pecan raisin and sourdough bread with fresh butter decorated in a rosette. The butter melted nicely slathered on warm bread. The pecans came from southern Arizona. Acacia strives to keep the ingredients fresh and local. My appetizer was Wilcox plum tomato and fresh basil soup with an herb goat cheese crouton. The soup had slivers of real tomatoes and my crouton was the perfect topper.

It was so warm and creamy and had a nice burst of tomatoes in every bite. My companion had a salad with baby spinach, Napa cabbage, radicchio, spiced pecans with a warm pancetta dressing. I sampled a taste and it tasted much like bacon due to the dressing. It was fabulous way to get a carnivore to eat their veggies. During our appetizers, we were visited by the manager and assistant manager, asking how our meal was. So far so good, I thought.

For the entrees, I ordered the pollo a la brasa (Peruvian chicken) and my companion had the Scottish salmon. Both were served with Oaxacan risotto and vegetables. The risotto reminded me of the rice pudding my nana makes when it is cold out due to the texture. It had the hint of sweetness to it due to the corn. The chicken was sizzling when it came to me and charbroiled just right! The sauce had pan reduction sauce made of wine and fresh herbs and was a very filling meal! The salmon had a pecan honey mustard glaze which melted in my mouth. I can tell it was organic salmon because farmed salmon has more of a fishy taste to it (in my opinion) which is double the pleasure to me. It was a hearty piece of salmon and the veggies on our plates were so artistically decorated, it was a shame to eat them.

For dessert I indulged in strawberry-lime crisp. It came with a scoop of real vanilla bean ice cream and served warm. The inside had a warm strawberry puree with a touch of lime and oatmeal crisp on top. It was fantastic combination. My companion had the cream Brulee which had a caramel crust on top. It was a little bit egg-y for my liking.

Out of four stars I would give this restaurant 3. The food was divine and very fresh and original. The management was friendly and I was delighted that our chef came out to great us.  The atmosphere was lovely, warm and comfortable. In the end, I found Acacia this to be a great dining experience and I had a full stomach.

Best part of the Value:
Most of the foods are grown locally or from Arizona. The salmon is imported from Scotland; Acacia is recognized and has received environmental honors for using meat products that were farmed in a cruelty-free manner. Other meats the chef uses are fed a hormone free all natural diet. In fact the beef comes from Arizona up in Rimrock.

Ambiance of the Place:
With is mixture of regional and other cuisines, it’s a Tucson favorite according to some of the locals I talked to. It’s also favored to be a “first date place” which I did witness on my visit. The interior had a contemporary American decor with Asian undertones.

Acacia at St. Phillips

4340 N. Campbell

Tucson, Az 85718

520-232-0101

www.acaciatucson.com

By Gordon Parlova, Guest Blogger, Foodies Like Us

Are you bored with the standard old chocolate, vanilla, and strawberry?  How about a shot of Kahlua to go with that scoop of ice cream?  That would liven things up!

Enter “Lee’s Cream Liqueur”, a new ice cream store in Scottsdale that makes all kinds of decadent ice creams in which the liquor is blended into the ice cream itself.  That rum in the Rum Raisin is really rum. And the Margarita contains real tequila.  Owner Lee Turner is a warm and friendly lady who opened her store on July 30.  All of the premium ice cream is made in-house, and come in at about 5 percent alcohol.

Lee’s “potent” flavors include Margarita, Apple Martini, Champagne, Strawberry Daiquiri, Kahlua, Long Island Iced Tea, and Piña Colada.  If you prefer to not have the alcohol, she also has “Shirley Temple” ice cream including chocolate, vanilla, strawberry, mint, walnut, and an awesome banana and Oreo cookies.  What’s not to like about that?

It’s really good ice cream!  Good strong flavors with just a hint of alcohol in the background.   Lee Turner, the owner, is a very nice lady who’s always ready to explain her ice cream and/or just visit with you to make you feel right at home.

So the next time you’d like to try something new, head on over to Lee’s Cream Liqueur.  She’s at 7137 E. Stetson Drive, Scottsdale, 480-429-5337.  You might want to hurry though, because once word gets out she’s going to be really busy.

http://leescreamliqueur.com/

Want more dessert adventures! Check out Gordon’s blog at  http://dessertanddecadence.typepad.com/

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

NoRTH restaurant week special:

September 18 through September 26, 2010

KIERLAND

$29 per person, $58 per couple, includes three courses and a starter to share; excludes beverages, tax and tip

Starter: Zucca Chips (one to share)

First course (choose one): Tuscan Tomato Soup with Grilled Parmesan Bread

Trio of Spreads: Eggplant, Hummus, Pesto, Goat Cheese & Garlic Bread

Romaine Hearts: “Classic Caesar”, Parmesan Reggiano

Bruschetta: Crescenza Cheese, Asparagus, Prosciutto di Parma (A Classic!)

“Margherita Pizza”: Crushed Tomato, Fresh Mozzarella & Basil

Second course (choose one): Shrimp Fettuccini with Broccolini, Spicy Garlic Sugo

Cavatelli: Spicy Italian Sausage, Tomato, Roasted Garlic & Braised Greens Grilled Flank Steak with Warm Tuscan Kale, Wild Mushrooms & Imported Pecorino*

Salmon with Roasted Squash, Sweet Onions, Spinach*

Chicken Parmesan with Fresh Tomato & Butter Rigatoni

Third course (choose one): Tiramisu: Espresso Kahlua Soaked Ladyfingers, Mascarpone, Shaved Chocolate

Nutella Crepes: Brown Sugar Bananas & Roasted Banana Gelato

Sour Cherry Bread Pudding: Cherry Compote & Vanilla Bean Gelato

Sweet Pear & Ricotta Fritters: Cinnamon Sugar & Vanilla Custard

Hazelnut Chocolate Cake: Vanilla Bean Gelato & Toasted Hazelnuts

Butterscotch Pudding: Caramel Sauce & Whipped Cream

Daily Selection of Sorbetto and Gelato

Highlights of meal:

I hate to skip straight to dessert, but can I skip straight to dessert? The sweet pear and ricotta fritters are an exercise in divinity. Crispy, sugary, creamy and rich, these little pockets are served with decadent (and slightly sour, but in a good way) vanilla custard for dipping. And you must know how much I love a dessert that involves dipping! We also tried the hazelnut chocolate cake with vanilla bean gelato. Delicious, yes, but we found ourselves fighting over that last fritter….

The menu is generous, so, in case you don’t get as far as dessert, I highly recommend getting full on the chicken parmesan with fresh tomato and butter rigatoni or the shrimp fettuccini, which won’t leave you with that “ugh” feeling in your belly after you’ve devoured the whole thing. And I know from experience. Fox puts his unique spin on these traditional dishes so you feel like you’re trying them for the very first time.

Any disappointments?

Really, my only complaint here would be simply making the right choice. Sure, the trio of spreads was fantastic, (grilled bread is my guilty pleasures du jour – I ate most of it plain, if we’re being honest), but I couldn’t help feeling like I’d missed out by not ordering the bruschetta. Not because I was disappointed in the spreads, but because all the other offerings are equally as tempting. The choices available on the special Restaurant Week menu are, of course, NoRTH favorites, so it’s truly impossible to make a wrong choice.

Best part of the value?

You may know that when I go out to eat, I don’t want some tiny little morsel presented to me as a lame excuse for an entrée. This is a non-issue at NoRTH. The Restaurant Week three-course meal is seriously a huge amount of food, especially when you consider the price.

Additional thoughts on service and ambiance:

NoRTH is a go-to for those in the Kierland area. Though we live right around the corner, I’m embarrassed to admit I hadn’t been to NoRTH in some time before this visit. But, oh man, did I realize what I had been missing. In true Sam Fox fashion, the atmosphere is upscale and classy-yet-approachable, the food is high quality and flavored with flair, and the service is impeccable. Every server I have ever encountered at a Fox Restaurant Concepts establishment is well educated in his/her “art” of service, and this was certainly the case the night we dined at NoRTH. I didn’t even have to ask for the extra side of vanilla custard to accompany my sweet pear and ricottas fritters. Now that’s service.

Name of Restaurant: NoRTH

Hours of Operation:

Lunch daily 11 a.m. to 4:30 p.m.

Happy Hour: Mon – Fri 3:00 p.m. to 6:00 p.m.

Dinner: Sunday – Thu 4:30 p.m. to 9:00 p.m.

Fri – Sat 4:30 p.m. to 10:00 p.m.

Phone: 480.948.2055

Address: 15024 North Scottsdale Road, #160, Scottsdale, AZ 85254

Website: http://www.foxrc.com

By Erin Forney, Guest Blogger, Foodies Like Us http://www.foodtrampdiaries.com

Top of the Rock is a beautiful fine dining restaurant located in Tempe at The Buttes resort by Marriot.  It is set high above everything else ground level, so the views are spectacular.  Top of the Rock will be a part of Restaurant Week 2010 this year and it would be the perfect place for a romantic three course dinner at a reasonable price.

Top of the Rock’s menu is as follows: one choice from each course for $39.00 per person.

Appetizer – Starter Options:

1. Sweet Potato Gnocchi with chorizo and wild mushrooms, smothered in a citrus buerre blanc

2. Pan Seared Ahi Tuna with pickled seaweed salad and a spicy wasabi cream sauce

3. Top of the Rock Signature Salad

Entree Options:

1.  Certified Angus Beef Medallions ~ Two 3 oz. Filet medallions pan seared to perfection, served with diners choice of Dianne, au poivre, or Oscar style on Yukon Gold mashed Potatoes with Blistered Asparagus, Baby Carrots, and Cippolini Onions

2.  Domestic Lamb ~ Two Lamb Racks grilled with savory garlic, and shallots, atop a creamy Truffle Mac-N-Cheese, Carnival Cauliflower, Baby Carrots and Blistered Asparagus, and smothered in their own mint au-jus

3.  Fresh from the Sea ~ for every day during Restaurant week, Chef James will bring in a different fresh fish prepared uniquely

Dessert Options:

1.  Trio of luscious flavored Crème Brule

2.  Louisiana style Bread Pudding, with Roasted Banana Gelato

3.  Delightful Trendy Tasting Ice Cream or Sorbet

My husband and I went last weekend to preview the menu and it was absolutely delicious. I can’t even pick one highlight because so many parts of it were outstanding. The sweet potato gnocchi will not disappoint, with small chunks of salty chorizo and wild mushrooms with the perfect amount of citrus buerre blanc to highlight the dimensions of flavor. It was definitely my favorite starter.

For the main course, I got the double rack of lamb and my husband got a grilled salmon filet from the “fresh from the sea” choice.  I always get my lamb cooked medium and it was perfectly cooked here.  The lamb comes with a mint au-jus which didn’t sound appetizing to me, so I asked for it on the side. The truffle mac n cheese that comes with the lamb is decadent and everything you would imagine truffle mac to be.  It was creamy and the truffle oil and truffle pieces just put it over the top…Delicious.  I had a bite of my husband’s fish and may have been even more excited to try the caramelized onion, bacon and potato hash that was lying underneath it.  I could not get over how perfect every single part of this meal was.

The only tiny disappointment I had was my tri colored “carnival cauliflower”.  Cauliflower is on of my favorite vegetables, especially when I’m at a restaurant.  For some reason the cauliflower I got that night tasted like smoky meat.  I noticed it was grilled, so maybe it was placed on a grill area that a steak had just been on? Either way, it didn’t really matter because every other bite I took of this meal was perfection.

Dessert was incredible of course. I was in love with the bread pudding. It had the perfect consistency and tasted the way bread pudding should, not dry by any means.  It had a yummy hot caramel sauce and banana gelato that paired perfect with every bite.  My husband really loved the trio of crème brulees; my favorite was the chocolate, and it reminded me of nutella for some reason — just delicious.

Top of the Rock is the perfect choice for restaurant week for the simple point of a great value.  The portions you will get are not by any means the fine dining standard, they were very large.  I had to give my husband a rack of my lamb or else I wouldn’t have had room to try dessert.  Besides the tremendous value, the service at Top of the Rock is impeccable and Chef James Hildebrand does everything he can to make sure every single diner is pleased with their meal and experience.

Top of the Rock

2000 Westcourt Way

Tempe, Arizona 85282-1098

602-225-9000

Open for dinner and Sunday Brunch