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 Annie Fitzsimmons, Guest Blogger, Foodies Like Us  The Ritz-Carlton Powerscourt  

As you drive through the tiny, perfect Irish village of Enniskerry on your way to the property, you notice adorable restaurants like Poppie’s, Nancy Murphy’s Pub, and Emilia’s, and start making plans to try all of them. When you drive through the tree-lined, green-lined road and arrive at this fancy property, you feel like you’re entering a movie set of Ireland, which makes sense since Braveheart, Excalibur, and P.S. I Love You filmed nearby. 

 Nestled next to the Powerscourt Estate in County Wicklow, a 1,000-acre park and manor from the 13^th century, the Ritz-Carlton Powerscourt combines inviting Irish hospitality with sleek and modern touches, like electronic touch pads for the lights, TVs in the bathrooms, and FREE WI-FI!  The lobby is all dark wood and fancy furnishings but without that annoying formal feel, instead, feeling both new and old at the same time.  We felt great kicking off our shoes in the lobby at night, devouring books and magazines and introducing my 17-year-old sister to her first Irish coffee.  The lobby setting did feel a bit like a luxurious old school cruise ship, with dark wood paneling and huge windows overlooking the green countryside.  

With the smallest room here sized at 540 square feet, the rooms feel spacious and lovely with blue and white striped walls. Beds are very comfortable, while the bathroom impresses with its gigantic size and lovely bathrobes.  The grounds are stunning, complete with views of Sugar Loaf Mountain and a giant chess set.  Resort gyms normally disappoint me, but this one is in my absolute Top Five of hotel gyms!  It had a huge selection of machines, treadmills, and ellipticals, with complimentary water bottles.  There was too much for us to see and do in the area, but should you want to book a treatment, the 30,000 square-foot ESPA on property is gorgeous.  For men, the golf nearby could turn a visit here into the ultimate golfing weekend. 

The Gordon Ramsay restaurant on the property was closed when I was there, and I’ve heard mixed reviews ranging from incredible to terrible.  The restaurant focuses on farm-to-table, as is all the rage right now.  I did enjoy the local touches, with names like “Clare Island” salmon, “Dingle Bay” crab, and “West of Scotland” scallops. Because it was closed, we enjoyed driving five minutes into Enniskerry and meeting new Irish friends at the pub, which felt more appropriate to the setting than a multi-course meal.

Other food options on the property include a classic afternoon tea at The Sugar Loaf Lounge, with scones, cakes, tarts, and tea sandwiches.  Can you think of anything better than sipping tea overlooking the Wicklow countryside?  You can get classic pub fare at The Sugar Loaf, and creamy, cold Irish beers with traditional Irish foods like fish cakes, shepherds pies, gourmet ham sandwiches, and potato croquettes at McGill’s.  I can’t recommend our breakfast at Poppie’s in town enough.  They are famous for their delicious scones, oatmeal, egg dishes, and tea selection.  You will also pay a lot less for food by going off property, but I would recommend the Sugar Loaf tea service, and a cold beer at McGill’s at the very least.

The Ritz name, and the word ritzy itself, harkens back to Swiss-born Cesar Ritz and his properties in London, Paris, and the first Ritz-Carlton in America, Boston.  The Ritz Powerscourt doesn’t feel ritzy, which I liked.  It feels like the perfect Irish manor retreat, with seamless service and enough pursuits to while away a couple of days.  You leave wanting to return, as you feel with the country of Ireland itself. 

Tip: Don’t valet.  The self-parking lot is right near the door and much easier than waiting for your car.  Also, room rates here were surprisingly low during the off-season.  Always call the property direct, and here, the staff is unbelievable. 

My reservations: 

By Lizbeth Conguisti, the Sassy Sommelier

On most days in the greater Phoenix/Scottsdale area one can find anywhere from 25 – 50 wine tasting events available for your enjoyment.  Often times the events will offer a tasting of many different red and white wine varieties from all over the world. 

What do you do with sooooo many wines to taste?

The type of mood you’re in will determine how to go about tasting the many wine selections offered. 

Out to enjoy the evening and taste some wine?  Grab your glass and get started in any direction that makes you happy.  You can spend the time tasting your old favorites, “the usual suspects” you enjoy — Chardonnay, Cabernet Sauvignon or Merlot.  There are only four things you need to know about wine; red, white, what you like and what you don’t like.

If you’re tasting for a learning experience, taking a systematic approach is helpful. 

Starting with Champagne or sparkling wine is a great way to open your palette and prepare your taste buds for the many other wines to come. 

Continue by following the rules of serving wine.  Taste whites before reds and begin with light bodied before full bodied wines.  

Visit the regions or appellations of the world you are most interested in experiencing.  Take the time to taste the wines of the same variety from each different region/appellation before moving on to the next grape variety that interests you.  For example, if tasting Chenin Blanc, taste all the Chenin Blanc’s offered from different producers and regions/applications before moving on to Sauvignon Blanc.  

It is very difficult to go back and forth between tasting white and then red wines.  If you do this, you may only truly enjoy the first two wines you taste. 

When approaching the tasting table, ask the winemaker or representative to educate you on their wine.  You’ll find everyone loves to talk about the wines they make or represent. It’s a great way to get them talking.

Take notes on color, aroma, mouth feel, taste and finish.  Note the grape variety/blend, vintage, appellation, winery/producer, vineyard/estate and your first impression.  If you find a wine you particularly like, take a picture of the label.  It will make it easier for you to remember the wine after all the tasting you are doing.  Pick up a copy of Sip, Swirl, Savor; A Wine Tasting Guide and Journal available at Amazon.com and follow the “My Notes” page to keep track of the wines you taste. 

At first you may feel you are not taking advantage of all the wines offered.  You may only taste whites at one tasting and reds at the next tasting event.  We suggest you give this system a try; you’ll find you will enjoy more wines at each and every tasting you attend as you learn more about the wines and regions you have tasted. 

Whatever approach you take, drink responsibly, enjoy the wines and leave with a list you’ll want to drink at home.

By Susie Timm, Chief Operating Foodie

Were you aware of the health benefits of bison? It contains a high proportion of protein and minerals in relation to its calorie content, and is a great source of iron, zinc, phosphorus, niacin, vitamin B6 and B12. In addition, bison graze on grass and are not fed commercial feed or grains. Bison also have a lower fat content than beef or pork. (http://health.families.com/blog/nutrition-101-health-benefits-of-bison)

So if you’d like to introduce bison into your cooking, this chili recipe is a great place to start!

INGREDIENTS:

1lb ground buffalo/bison
2 cloves garlic, minced
1 medium yellow onion cut into large chunks
1 TBS Olive Oil
2 cans no salt added diced tomatoes
1 can no salt added tomato sauce
1 can reduced sodium chicken broth
1 TBS dehydrated onion
2 TBS Chili Powder
2 TBS Ground Cumin
Red Pepper Flakes to taste
Kosher Salt to taste
Ground black pepper to taste
1 tsp dried oregano
1 tsp dried basil
1 tsp paprika
3 shakes garlic powder
3 shakes onion powder

DIRECTIONS:
In a large frying pan, heat on medium high and then add 1/2 TBS of olive oil. Add bison meat and dehydrated onion, 1 TBS chili powder, 1 TBS Cumin, salt, pepper and red pepper flakes. Cook until completely brown. Drain excess fat from pan (there will be a tiny amount).

In a large soup pot, heat on medium and then add the remaining 1/2 TBS of olive oil. Add fresh garlic and onion and saute until soft. Add chicken broth, 1 TBS chili powder, 1 TBS Cumin, oregano, basil, paprika, garlic and onion powder. Combine and taste. Add salt, pepper and red pepper flakes to taste.

Add tomatoes and tomato sauce. Combine thoroughly until heated through. Adjust salt, pepper and red pepper to taste. Add bison meat and mix well—take care not to break up tomato chunks.

Bring to a boil, adjust all seasonings to taste. Reduce to simmer. Simmer for 30 minutes. Adjust seasonings to taste.

Serve with cheese, sour cream or other desired toppings.

By J.E. Pizarro, Chief Executive Foodie

Susie and I recently decided to revisit a local food institution after a long hiatus. T. Cook’s at the Royal Palms resort.

I remember that the very first time I visited T. Cook’s, so many years ago, it felt like I was in my Great Aunt’s fantastic garden.  With arches, green grass, bougainvilleas, and the sweet smell of a variety of flowers it brought back memories of childhood forgotten.

Beyond its ability to take me back to my youth, dining out at T. Cook’s is an incredible experience!

From the engaging bar with live music on most nights to the rich Tuscan paintings that adorn the restaurant, T. Cook’s brings richness to Phoenix/Scottsdale dining that is rarely seen.

The main factor in the unique richness that is T. Cook’s happens to be Executive Chef Lee Hillson.

Hillson is down to earth, funny, talented and literally not afraid to get naked for a good cause.  (Check out the naked chefs calendar that raises money for multiple organizations).

My business partner Susie was able to gaze upon his “good nature” every day for the month of April!

Lee is not only a charismatic feature at T. Cook’s, he has also created a menu that is sublime. Lee really let his hair down during the crafting of this menu. (If you’ve met him you understand how much).

When Susie and I dine out, we enjoy when we have the chance to dine on small tastes of larger starters, entrees and desserts.

This way we get to taste a larger variety of items while not filling up-or gaining 20 lbs per meal!

Hillson prepared a six course tasting menu for us on this particularly fortuitous evening.

It’s said that we eat first with our eyes before our mouths. Hillson’s 6-course menu was printed and waiting for us on the table when we arrived for our reservation. We knew immediately that we were in for quite a treat!

T. Cook’s has a warm, disarming atmosphere that allows all worries and cares to melt into the background. The focal point becomes simply the plate in front of you.

The first course was wild burgundy escargot with roasted red onion and roasted garlic and crisp (and I mean crisp) house-made pancetta, presented in a puff pastry bun. The mix of flavors and textures was remarkable.

Sometimes escargot is “chewy” or “rubbery”, however in this case it seemed to dissolve in my mouth with rumors of the garlic and onion flavors.  The presentation of it was equally inviting.  I’ll certainly be back to have it at the bar with a nice glass of wine while I write my next foodie adventure.

We are always up for a great antipasto platter and the second course didn’t disappoint.

House cured meat, vegetables and artisan cheeses all served in a caramelized onion puff pastry were complimented by a crisp Pinot Grigio. The puff pastry was light and buttery.

The next course is where Susie and I normally would be worlds apart in our assessments. Susie typically remarks that beets “taste like dirt.”

In this presentation however, she agreed that Roasted Beet Carpaccio Salad was “the bomb.”

The artichokes with the lemon vinaigrette that formed base flavors made a light and favorable course that tickled our taste buds and were portioned small enough to wet our appetites for the next course.

Beets are our friends, and regardless what a certain “blond” says, they are a delicious, earthy root that if well prepared (such as this one) will become a fast favorite.

Next on the lineup was one of the best pasta dishes I’ve had in a few years.

Carbonara with garlic cream, prosciutto, house-cured Pancetta and egg yolk. It was a combination of several of my favorite ingredients that together, created an incredibly memorable dish.

Rarely do I take leftovers home, but in this case I had to take an extra serving home (I ended up giving it to Susie to take home to her husband Eric).

I wish I had kept it for myself because it was that damn good.  The pasta was tender but it was really the sauce. Oh my, the sauce. Salty, creamy and mouth-watering.

This life-changing entrée is worth the trip to T. Cook’s.

Next on the docket, seared curry-dusted scallops with potato spinach cake & golden raisin-caper emulsion.

In this case Susie gave rave reviews.  I’ve never turned down a scallop, but I don’t typically go out of my way to order them. Susie remarked the curry spice mixture was just enough spice to give a unique flavor layer that offset the sweetness from the raisin-caper emulsion. She enjoyed it tremendously.

At this point we were getting very full! Hillson came out to greet us and we joked, “Is that it??” He said, “No, I’ve got a lot more in store.” Uh oh. We gripped our full bellies.

The second to last course was a tasting of three of their main entrees.  Paella, boursin and spinach stuffed chicken breast and their 21-day dry aged prime rib-eye. We enjoyed the chicken the most. We found the paella to be fairly flavorless and the rib-eye was a bit too fatty for our liking. The chicken was moist and the tangy boursin cheese complimented the dish tremendously.

The final two courses (wow) were dessert and cheese. The cheese was the surprise from Hillson as he had us sample multiple different kinds, all that he purchased thru Petit Fromage. There were various textures and tastes involved but overall it was a truly amazing cheese plate.

T. Cook’s is a Valley restaurant with incredible staying power and consistency. We were swooning over our delicious meal and cursing ourselves at the same time for letting years lapse between visits. Guaranteed, that will never happen again.

http://www.royalpalmshotel.com/phoenix-arizona-dining.php

By Susie Timm, Chief Operating Foodie

I’ve been coming to Scottsdale on vacation since 1980 (and I’ve lived here since 1992) and I’ve seen Sphinx Ranch and their alluring “Famous Date Shakes” sign so many times that I became desensitized.

However, after Ron Vance, their director of marketing was kind enough to invite me in for a date (ha!) my ice cream endeavors will never be the same again.

Christa Oyer and I dropped in on Vance a couple of weeks ago to get the inside scoop (what’s with my puns today?) on date shakes.

Ancient folklore (ok Wikipedia) said date shakes came from California in the late ‘20s.

The folks at Sphinx Ranch have been cranking them out for decades as well.

Sphinx ranch opened in 1951 and their location on Scottsdale Rd just south of Oak has been there since the early 1990’s.

They have a Medjool date grove outside of Yuma and another one near Gila Bend. They also source the rare “black sphinx” dates from a grove in the Arcadia district.

Vance came on a little over a year ago to help the owner revamp Sphinx’s image as just another place for dates and to help promote the massive amounts of delicious dried fruits, nuts and other treats they sell.

Sphinx has a very impressive collection of local Arizona Wines as well as honey, salsa and lots of other specialty treats. They can put together fabulous wine and gourmet food gift baskets.

They have a modest walk-in business and a mail order following.

Sphinx has been actively marketing their date shakes in Old Town Scottsdale during the height of tourist season. I like to think they’re “pushing” shakes sort of like cocaine. Well, that might be a bit overdramatic, but these shakes are highly addictive!

During the high season, Sphinx has been known to churn 40+ shakes/ day. Vance said he has customers who come in multiple times/week to get their fix.

At this point Christa and I were thinking, “Ok man, bring on these shakes! Less talk more action!”

Vance scooped out some low fat vanilla and paired it with fresh dates and milk. He whipped it into a frenzy in their blender and voila! The date shake.

Vance said, “Dates work really well in shakes; they are perfect for the summer heat!”

Upon trying the date shake, Christa was very exuberant in her amazement at how yummy it was!

She’s normally a “chocolate only” person, but Sphinx has made a believer out of her.

Her reaction to a date sans shake was “meh,” but in the milkshake it was AWESOME.

I was also a big fan. The texture reminded me of an Oreo shake and it was sweet, but not overpowering.

Good thing Sphinx Ranch is located about 5 minutes south of my office.

A few other date factoids you may not be aware of:

• Dates are a great source of dietary fiber.
• They have the highest concentration of polyphenols (antioxidants) among dried fruits.
• Dates are a perfect energy boosting snack.
• Dates are one of the best natural sources of potassium.

So the moral of this yummy tale is that date shakes are nutritious and that Christa and I are capable of rationalizing any behavior as healthy.

Get over to Sphinx, get yourself a shake. You’ll thank us later.

http://www.sphinxdateranch.com/

By Susie Timm, Chief Operating Foodie

I love making statements. Whether through my various tattoos, political opinions on Facebook or with our events, I do enjoy evoking reactions.

A couple of years ago I came across a website called stovemonkeys.com and was highly entertained by their concept: create a line of clothing for chefs to wear outside of the kitchen that expresses humorous statements about the culinary world.

Since 2007, chef/owners Matthew Mytro and Anthony Lynch have been cranking out t-shirts or “urban chef apparel” as they call it, with witty comments and slogans like:

Notorious PIG

Save the Foie

Dude, Where’s my Gram Scale?

Ham Hocks with the word “Prosciutto” on the back

Plus a myriad of others. These eco-friendly chefs use as many environmentally friendly fibers and inks they can find.

Stove Monkeys also has a “signature chef” line that allows chefs to design their own line of shirts that express their culinary personalities!

They are also very active in the social media community and can be found on Facebook and Twitter.

Though I am not a chef, I am able to express my inner wackiness with my own Stove Monkeys t-shirts and my really sweet Mise en place armband.

Check them out at www.stovemonkeys.com