by: J.E. Pizarro

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

by 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, Foodies Like Us

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

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

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

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

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

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

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

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

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

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

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

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

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

By Melissa Rose, Guest Blogger, Foodies Like Us

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

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

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

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

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

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

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

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

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

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

By Susie Timm, Chief Operating Foodie

I love competitive BBQ competitions. My team, Loot & Booty BBQ has competed in numerous competitions all over the state and nation. We’ve won some prizes, and have fared well in various categories.

I was approached by the PR firm for JW Marriott Starr Pass to write an article about the BBQ competition that will take place over Halloween weekend in Tucson, and it was simply a no-brainer for me to cover the event.

I spoke to Executive Chef Chris Brown who competes in various competitions around the state as part of Catalina BBQ Company.  I asked him how the BBQ bug bit him.

“I was convinced by my sous chef 5 years ago to go to American Royal, as a competing team drove from Florida and competed. I’ve been hooked ever since,” said Brown

Since then, he has competed in 18 competitions.

Sometime last year Brown asked the question: Why is there not a BBQ competition in Tucson?

He and his crew at JW Marriott Starr Pass decided it was time to change that.

With the help of AZ Barbeque and KCBS, all the stars have aligned and Brown’s dream of holding a competition in Tucson will come true.

Various events have been planned over 3 days from the 28-30^th of October.

Thursday is a certified BBQ judging class. People from all over can be certified judges if they go thru the class. Admission is $90 for non-KCBS members, $55 for members from and the class is 5-10 pm on Thursday.

For only $45, BBQ lovers will get to experience a combination of BBQ lunch and dinner on Friday or Saturday and the ticket price also includes $20 of tasting tickets to sample all the competitors meats. Kids under 12 get in completely free of charge.

Friday starts the competition festivities.  Over 30 teams from all over Arizona and the Southwest will load in on Friday starting at 9 am.

A VIP luncheon to benefit the Special Olympics will be held on Friday during the lunch hour.

The event formally opens at 6 pm on Friday. The Friday night festivities will be trick or treat themed. All teams will provide treats for kids to go from booth to booth.

There will be various kids’ activities w/ jousting and a huge blow up slide. There will be a best costume contest for kids with varying prizes.

The main event opens Saturday at 10:30 AM. Catalina BBQ Co will sell food, desserts, drinks, and this competitions’ beer sponsor is New Belgium Brewing Co.

There will be chef demonstrations running from noon-5 pm on Saturday, including one by Slap Yo Daddy’s own Harry Soo.

Whilst all this merriment is taking place, my team and others will be frantically finishing our cooking and participating in the KCBS sanctioned tournament.

I will be the very tired blonde in the skull and crossbones apron.

BBQ awards will be given out at 5 pm, with live music playing most of the day.

After the awards ceremony, Primo, the Mediterranean restaurant on the property will host a New Belgian beer dinner.

I’ll be packing up and heading out very early on Friday morning for this awesome event! I hope to see many of you there. Our team, Loot and Booty will look like renegade meat pirates. Check us out!

by Kristi Trimmer, Guest Blogger, Foodies Like Us.com

I love wine. I would marry it if I could. I love whites, reds, and my all time fave, champagne. What could possibly be better for me than a night sampling 20 different wines for only $25? Nothing really. Fleming’s Prime Steakhouse & Wine Bar decided that all of their 100 wine offerings needed to be sampled and enjoyed so that their patrons could enjoy the wide array of varietals that they offered.

Each Opening Night featured 20 different wines from the new Fleming’s 100. I had been blessed to attend two different evenings and tried some amazing wines that I ordinarily would not have ordered. My wine palate has been opened up and can not wait to taste more from their exciting collection.

I have to admit that I hope that Fleming’s continues to do these Opening Nights as a regular component of their Wine Portfolio.

It was great to experience a lovely evening with other wine lovers and the staff makes you feel like you are a bona fide wine buyer and aficionado.

One of my favorite champagnes is the Schramsberg, Blanc de Blancs 2006. It has a dry crispness bubbling over with vibrant fruity flavors and has been the favorite of celebrities and dignitaries for years.

I fell in love with the Von Buhl, Riesling Pfalz Jazz 2008. It was completely out of the box, a little skunky even, but oh, so lovely. The taste was completely unexpected and quite riveting.

Not normally a Syrah fan, I tried the next wine a bit trepidatiously.  The Meyer Syrah 2005 is a tad smoky with warm red plums and boysenberries blending together beautifully. This syrah lasts long on the palate and tasted wonderful with the passed filet appetizers.

I had not heard of Vall Llach, Priorat Embruix Spain 2006 and am so thankful that Fleming’s had this for us to try. This wine is scarlet in color and the faint taste of nutmeg stays on the back of your tongue as your rack your brain trying to identify that lovely sweet taste. Another glass please!

An unusual wine that I am happy to have in my arsenal of knowledge is the Trefethen, Double T 2006. It was so bold, the flavor profile so big, I wanted to order a steak and eat it right there in the tasting room with this impressive red. I just might need to do that the next time I visit Fleming’s.

For only $25 per tasting, I sampled 20 of some of the best wines in the world. Fleming’s also offers a $25 dining credit if you stay on for dinner. Prepayment is required to enjoy these libations. Cross your fingers and hope that Fleming’s makes this wonderful event part of their quarterly line-up.

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