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

By Chris Schirm, Guest Blogger, Foodies Like Us

Foodies Like Us is proud to be the official blogger for Arizona Restaurant Week, taking place Saturday, September 18 through Sunday, September 26, 2010. This is the first in our series of reviews highlighting the participating restaurants. Stay tuned for more to come!

Fogo de Chao Restaurant Week Special: $10 off dinner and includes a choice from the dessert menu.  

Highlights of meal:
The whole experience of dining at Fogo de Chao can probably be best be described by the story of the 2009 Boise State Football team. The entire team came for the pre-game meal the night before the Fiesta Bowl. All told there were over 100 people and ended up putting down over 450lbs of meat in 90 minutes. However, unlike a Golden Corral or Old Country Buffet, Fogo de Chao gives its guests fine ambiance, fine dining cuts of meat, a phenomenal cold salad bar, and service that is exemplary.  The Scottsdale location seats up to 340 guests at spacious white linen table clothed tables, including two banquet rooms and a completely private wine table that has hosted celebrities the like of Charles Barkely and Rihanna.   

The salad bar is unlike any that I have seen or tasted. Its selection of beautiful cold dishes is a wonderful start to a great meal. If you do bring a date to Fogo de Chao, (rather than your best guy friend to have a man-date of epic gluttonous proportions that belongs in the sequel of “I Love You Man”), the salad bar is probably where she will spend most of her time.  If you want to make her happy, I would highly recommend tasting the hearts of palm, sun dried tomatoes, three-year aged parmesan reggiano, and the peppadews from South Africa. Word to the wise, I would limit the amount of salad bar that you actual try to eat, because the meat is definitely worth the wait.  

When you are ready for the meat to begin, you turn the circle on your table from red to green.  Here comes the meat!  The chefs or churrascos bring all of the 15 cuts of meat tableside and ask what temperature you would like to have and cut it directly on your plate.  One word of caution, I would think about what specific types of meat that you would really like to try before just saying yes to every meat that comes by the table.  Here are my top five cuts (cooked at medium rare): 1) Cordeiro (leg of lamb and lamb chops) — make sure to add the mint jelly; 2) Picanha (prime cut of top sirloin); 3) Filet mignon; 4) Ancho Beef (Prime Rib); and 5) Fraldinha (bottom cut Sirloin).

For all those that have actually dared to be able to limit themselves to just enough meat, the dessert menu in and of itself is enough to make anyone drool. I would highly recommend the Papaya Crème. Its creamy texture is just enough to take your swollen belly and transport you into a happy food coma.   

Any disappointments:
There were only three out of the 15 cuts of meat that I would pass on.  The lombo (a parmesan crusted pork loin), the Frango (bacon wrapped chicken breasts), and the linguica (cured pork sausage) are all pieces that I would give a pass.  The Lombo and Frango ended up really dry, while the Linguica is decent, but lacks a certain burst of flavor.  Although, to be fair when little ole Linguica is going up against the likes of lamb chops, filet mignon, prime rib and the house specialty picanha (a salt rubbed prime cut of top sirloin) it would need a miracle. The only other caution I would raise to Foodies Like Us followers is to watch out for the saltiness of the garlic roasted picanha and the Costela (beef ribs).  Finally, I would give everyone a heads-up that there is no such thing as a doggie bag at Fogo De Chao, so come starving and leave the skinny jeans at home.     

Best part of the value?
$39 for all you can eat salad bar, as much meat as you can possibly eat (or will eat until Thanksgiving) AND you get a desert afterwards. The value speaks for itself.  

Additional thoughts on service and ambiance:
What Fogo De Chao has done with their service is even more remarkable than the meal itself.  Everyone on the service staff (servers, bussers, and chefs) shares in the tips from the patrons.  So instead of having one waiter you have an entire staff responsible for your table.  Thus you have seamless teamwork that results in fantastic service throughout the entire meal.  No more, “Excuse me’s” or “Have you seen our server.” It works more like this: you think of what you want and then a server appears at your side asking, “What can we get for you?”. It’s as simple as that.

Name of Restaurant: Fogo de Chao
Hours of Operation:     Mon- Thurs 5:00-10:00, Fri-5:00pm-10:30pm,
Sat. 4:30pm-10:30, Sun. 4:00pm-9:00pm
Phone:  (480) 609.8866

Address: 6300 N. Scottsdale Rd., Scottsdale, AZ 85253
Website: http://www.fogodechao.com

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

If you haven’t been out to Fountain Hills for a while, there is new reason to make the trek. Copperwynd’s signature restaurant Alchemy has been totally revamped. It now features a wine bar and the concept has evolved from “fine dining” to a more casual and neighborhood friendly “inspired American dining” under the co-ownership of Chef Paul O’Connor.

I had not been to Alchemy in many years and was really looking forward to seeing how it had changed – and my how it’s changed. The restaurant is now home to a wine bar, complete with the Seven before Seven for Seven promotion, featuring a choice of seven wines and seven small plates for just $7 before 7:00 p.m. Along with the new wine bar concept comes a lively atmosphere and events nearly every evening.

Luckily, one part of Alchemy remains unchanged: the spectacular view via the floor to ceiling window walls that open to the patio (when it’s not 115 outside!). With such breathtaking scenic offerings, there is little need for over-embellished décor. Alchemy’s shiny dark wood floors and muted Southwest colors allow the view to speak for itself.

Upon being seated (right by the window!) we were treated to some grilled rosemary bread. Had I known what I was in for, I would have passed on the bread to make more room for what was to come. But what’s done is done and I enjoyed every bite.

The next thing that happened was probably the best part of my whole day (and I was having a pretty good day…) – I ordered the bourbon glazed short rib crostinis. I expected a teeny little thing on a teeny little plate that would leave me longing for more. Boy was I wrong – at least about the first part. The plate was stacked with three giant crostinis (really, a misleading word, if you ask me!) that were piled high with goat cheese and melt-in-your-mouth-tender shredded short rib meat and topped with a sweet red onion jam. Even though the portion was huge, I was a little hesitant to share one with my loyal review partner (aka my hubby). They were that good! But how could I refuse him, carnivorous as he is. If you eat one thing at Alchemy, let it be this. It could really stand alone as its own meal (if you are not a food hound like me). Hubby ordered the fried calamari. Crispy and non-greasy, the ringlets and tentacles came alive with a spritz of lemon and a dip in the accompanying lemon herb aioli.

Salads were next, and simplicity reigned supreme in this category. I ordered the roasted beat and arugula salad. The earthy beets served as a nice contrast to the spicy arugula and creamy goat cheese crumbles. But what really wowed me was Hubby’s pick: the tomatoes and fresh mozzarella. This version of the classic caprese was beautifully presented with alternating red and yellow tomatoes and a dropper filled with extra balsamic which I used just for the fun of it. The addition of red bell pepper macerated in vinegar gave this traditional dish an expected bite. So yummy. My only request: a few more of those peppers mixed in, please!

For the main course, I chose the grilled filet mignon with summer squash gratin and buttermilk mashed potatoes. The filet was tender and cooked exactly to my order (medium plus, if you must know). The mashed potatoes were stick-to-your-ribs-thick and the cheese-topped gratin was actually my favorite part of the dish. I also ordered a side of the seven vegetable cous cous because I couldn’t make up my mind on substitutions. (Yes, I am the queen of annoying ordering). I was too busy eating them to determine exactly which seven vegetables were included, but I can tell you that they were all delicious…

Hubby picked Alchemy’s signature dish, the pork osso bucco with buttermilk mashed potatoes and orange gremolata. Chef O’Connor admitted it’s a bit of a winter dish but insists it’s too popular – even during the hot summer months — to take it off the menu. And we can understand why. The meat fell away from the bone, and a delicious broth that formed a moat around a thick mound of the rich buttermilk mashed potatoes heightened the flavor profile of the pork. Be prepared for a citrusy pucker – the orange gremolata packs a powerful punch which is present in every bite.

One of my favorite parts of dining is that brief lull between the time that I’ve decided I’m so full I cannot possibly eat another bite and the moment that I am presented with the dessert menu! Let me just say that I have been faced with some very tough decisions in my life. But selecting just one dessert at Alchemy ranks among them. Hubby’s choice was a no-brainer. My Georgia boy ordered the peach cobbler. Done and done. For me, it was a toss up. The flourless chocolate torte? Well, to be fair, I really just wanted to drink the accompanying vanilla bean anglaise. The vanilla crème brulee? One of my favorites, but I was in the mood for something a bit more out of the box. I landed on the mixed berry empanadas. And I requested a side of the aforementioned vanilla bean anglaise. Dessert is done right at Alchemy. The warm peach cobbler was topped with a sweet toasted almond crumble and served with vanilla ice cream. Delicious. The empanadas were definitely the right choice. The sweet and crispy pockets dusted with sugar gave way to an ooey gooey fruity center. Vanilla ice cream was the perfect accompaniment, but, to be honest, I was so in love with the vanilla bean anglaise that I used it as a dipping sauce for the empanadas. Don’t judge.

Despite the fact that we didn’t indulge in the seven for seven before 7:00 p.m., we were in seventh heaven at Alchemy.

http://copperwynd.com/Alchemy/ScottsdaleFineDining.html

By J.E. Pizarro, Chief Executive Foodie

One of the valley’s most luxurious resorts has a very exclusive and unique culinary adventure waiting for you.

Susie and I have been HUGE fans of the Sanctuary Resort and Spa since it opened years back.  From its unparalleled views to its signature restaurant elements, it’s a place like none other.

Something new that elements has added is a “chef’s table.”  The words “chef’s table” do not do the room or the experience justice.

It is everything you would imagine the experience to be.  Unique, sexy, flavorful, and most important: magnificent.  “Twelve” (name and the number of seats) is the newest dining addition to the elements experience.

Who knew that Executive Chef Beau MacMillan could work miracles?  He has transformed what I thought was a fantastic dining experience into a supreme and unparalleled affair.

Twelve is a complete customized dining experience where Beau himself participates in every aspect of the evening (The man is not only talented, but he’s also hilarious).

Once you enter the room, you notice the dark, flowing drapes that cover the walls, and lighting concepts that immediately highlight the elegantly set table.  A long, wine colored marble table with rough but finished edges patiently awaits the culinary delights that will be served upon it.

I received an exclusive invitation to experience what only a few others have had the privilege to experience.  Nothing could have prepared me for what was about to happen.

Once our group was seated, the south wall, which is covered in long, dark drapes open up which revealed a fish bowl view into the secret world otherwise known as MacMillan’s kitchen.

The glass doors that separate the guests from the kitchen also retract which give the guest complete and total access to the inner workings of the new 3000 square foot kitchen that creates consistent culinary masterpieces.

MacMillan first gave us a tour of the kitchen while we sipped on Vueve Cliquot and noshed on a seafood bar with everything from lobsters to shrimp to delicious oysters.

After we socialized around the kitchen we were seated at the large table for the rest of our dining experience.

The 8-course menu (which can be expanded to as many courses as you’d like) that MacMillan prepared had what I believe are some of the best things I’ve eaten in recent memory.

Even as I write this a few days later, my vivid memory of the food (the food. the food!)  that will change your life causes my taste buds to relieve the experience.

I’ll talk about a few items, but I’ll leave it up to you to have your own experience at Twelve.

The foie gras & abalone with a pepper caramel, brioche French toast was the best item I’ve ever eaten.  As you can see from the picture, its perfectly stacked foie gras on top of the French toast with the pepper caramel sauce on its sides.  The savory sweet taste prompts an automatic response from your arms to grab the fork to eat every bite and to lick the plate. I didn’t do that because I think the other guests would have been a bit shocked.

A light and wonderful item was the tuna tataki with avocado, basil and soy.  The tuna was very fresh and combined with the other ingredients is truly was a summer course to be enjoyed.  Smooth, crunchy, salty and sweet this course had everything I love in a dish.

What can I say about the sweet corn “cappuccino?”  No, its not coffee flavored corn bisque, but a velvety smooth corn “cappuccino” served in a small bowl with a corn and crab fritter on the side.  Amazing… and when you get to the bottom of the “cappuccino” there is a nice little surprise waiting for you at the bottom.  I won’t tell you what it is.  You’ll have to experience this gem yourself.

As you can see from the menu, every course reflects MacMillan’s genius and combined with the fact that he is part of the experience. It’s would be impossible to have a bad time.

Being able to experience Twelve is as unique of an experience at El Bulli in Spain (someone had to literally die to make room for a reservation open for me).

In this case, all that’s required is a call to their reservations area to inquire about availability.  Gather 11 of your closest friends pick and open date and enjoy.  I guarantee it’s a life changing experience!

If you think its time for a “Stay-cation” – Check our their summer rates!  If you participate in their Satuday “Lunch and Learn” sessions you get even better rates + an upgrade (upgrades based on availability).  Click here!

By Susie Timm, Chief Operating Foodie

After spending 6 days in New York City pretty much eating everything in sight, the very last thing I wanted to do was eat a huge dinner out.

However, I had set this date night up with my husband weeks before and I didn’t want to disappoint.

In all my years in Phoenix, neither Eric nor I had ever been to a Morton’s The Steakhouse. They had invited Jay and I a few months back to a wine tasting event and I proclaimed I would return for a meal very soon.

I had heard tales of live lobsters and gigantic slabs of meat being rolled out to our table as part of the experience.

The GM, Michael Colleluori greeted us when we entered and ushered us into the very classic steakhouse dining room. He pulled the entire table out for us to sit in the rounded booth.

Colleluori introduced us to our server for the evening, Cory. I immediately had a feeling we were in for an incredibly special dining experience.

Many blog readers will note that I am a huge meat eater and meat fan. In fact sometimes I wish I could exist on steak alone.

Morton’s is of course, a classic steakhouse. From the celebrity photos on the wall, to the dark, very masculine interior. I pictured serious, 3-martini, power lunches that happen in the Phoenix business elite community. I am pretty sure I’m right…well, except perhaps about the 3-martini part.

As I typically prefer, we asked Executive Chef Steven Anderson to prepare a variety of selections so that my husband and I could focus on conversation instead of the menu.

Cory did insist upon doing the standard menu presentation, which indeed, did include an introduction to a live lobster and various large hunks of cow. I enjoyed his presentation because I am a fan of any nostalgic food traditions.

I started with a dirty martini that was everything my favorite cocktail should be with just the right amount of olive juice and three plump olives on a skewer.

We first tasted the Baked Prime Ocean platter that comes with bacon wrapped sea scallops, jumbo lump crab cakes, oysters Rockefeller and colossal shrimp Alexander.

From my first bite, I was enthralled. I’ve had many versions of crab cakes, fried shrimp, and Rockefeller. The shrimp was crisp and perfectly executed. The Oysters were finished with a dash of Pernod giving them a unique but satisfying flavor. The crab cakes had juicy and chunky pieces of actual crab with a spicy twist. Chef Gordon Ramsay would be quite proud of how perfect the scallops came out, as he typically annihilates the cooks on “Hells Kitchen” for screwing up that dish.

The salad course was a standard steakhouse chopped salad though I did enjoy that it included hearts of palm and the dressing was very light.

I was getting full and nervous because up next was meat and I wanted to have enough room! I contemplated taking a brisk walk around the Esplanade but then my dear husband reminded me it was well over 100 degrees outside.

The meat arrived. Behold. The meat set in front of us was a sight to see.
We stared at the bone-in rib eye and the bone-in filet mignon. It was enough meat for a family of 5.

I felt like I had to take one for the team so I sliced off a piece of the filet and dug in. Cooking this tender cut of beef on the bone imparts even more flavor than normal. It was perfectly cooked and really did a dance on my taste buds.

Nothing however, could have prepared me for that rib eye.
It is rare if ever that I would order a rib eye in a restaurant. Or purchase one to grill at home for that matter.

So to say I am skeptical is an understatement. I bit into my first taste of that steak and my mouth started to water so much I almost choked. It was that intense of a flavor and texture combination.

It was so good it was almost sinful.

Eric said it was one of his top 3 steak experiences of his life and frankly I must agree!

I will savor that steak memory for many years to come.

I ignored the side dishes (asparagus and lyonnaise potatoes) in favor of the meat, but my husband complimented both.

I was bursting at the seams, but Cory informed us of the newest menu addition that we “had” to try: the sundae made with Morton’s legendary chocolate molten cake, caramel and hot fudge.

They brought the thing out with a crane. It was everything a sundae should be. I could have found room to eat the entire thing, but I managed to show some restraint. We tasted the carrot cake as well with its decadent cream cheese frosting and moist cake.

At this point both the chef and GM came over for a chat. We were drooling and raving about the meat and they both beamed with pride.

I am sure there are many GMs and Chefs in the Valley who love where they work. I am sure there are others who love the company they work for. I am even sure there are others who have a strong passion for everything related to food.

That being said, I hereby declare Anderson and Colleluori to be cut from a different cloth from the average Chef/GM duo. These two are some of the most passionate men I have ever had the privilege of meeting. They take great care in assuring every single person who eats at Morton’s has a consistent and outstanding experience.

It shows in the quality of the service and the food. It shows in the incredible attentiveness of the staff. It shows in the gigantic beaming smiles on everyone’s faces.

I am so incredibly impressed with the leadership team at this restaurant. For service alone I will dine again. Good thing the food is delicious too.

http://www.mortons.com/

Due to popular demand, here are the recipes for the Guacamole and Margaritas we tried at our Gastronomics class on July 10th. Thank you to Chef Mel and the staff at the Four Seasons for an amazing event!

Guacamole

Ingredients

4  Ripe Avocados

1  Roma Tomato, diced

1  Small Red Onion, diced

1  Jalapeno, deseeded and diced

½ cup  Cilantro, chopped

2  Limes, juiced

1 tsp Ground Cumin

1 tsp Fresh Ground Black Pepper

Kosher Salt to Taste

 Method

Take the avocado cut across the center and split in halves.

Take the pit out and take the avocado out of shell using a large spoon.

Place in a mixing bowl and add juice of lime.

Incorporate together using a large spoon to break up the avocado.

Then add the rest of the ingredients and season to taste

Margaritas

Hibiscus Flower

1½ oz Don Julio Blanco

½ oz   Hibiscus Syrup

½ oz   Lime Juice

½ oz   Cointreau Liquor

Garnish with a Lime

Amante Picante

1½ oz Don Julio Blanco

½ oz   Agave Nectar

½  Lime, juiced

2   Cucumber Wheels  

5   Cilantro Leaves

5 drops  Green Chile Tabasco

Top with Margarita Mix

Garnish with a Lime

Paso De Vida

1½ oz Corralejo Reposado

½ oz   Agave Nectar

½ oz   Cointreau Liquor

1 oz    Grapefruit Juice

½ oz   Lime Juice

Pinch of Paprika

Garnish with Grapefruit and Lime

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

“Lunch and Learn” is a special luncheon/dinner series taking place on select Saturdays through August at Sanctuary Camelback Mountain Resort and Spa.  Chef Beau MacMillan, who you may have seen this year on the new Food Network series “Worst Cooks in America”, is also the Executive chef at Elements — which is a fine dining restaurant within this resort and he is the gracious host for this event.  Not only do you get a wine pairing with each course, you also get a full recipe booklet of everything made at your Lunch and Learn to take home to try yourself.  Wine is courtesy of Thomas Manda of Southern Wine and Spirits.

The Saturday I attended was on July 10^th , which was their special “A Taste of the Cooking Channel” event.  I was immediately excited because since Cooking Channel debuted a few weeks ago, I have been watching pretty much nonstop every night since.  Beau brought a recipe of his own as well as Lee Hilson, the Executive chef at T Cooks inside the Royal Palms, and Mark Tarbell, Executive chef of Tarbell’s.  All three Executive chefs were contestants on the Food Network’s “Iron Chef”.  The tie-in with the Iron Chef and introduction of the Cooking Channel really blended well and the food was superb.

Also in attendance was Bruce Seidel, the Senior VP of Programming and Production for the Cooking Channel.  He did a nice short explanation of the new channel branching out from Food Network and we also saw a short video of what the Cooking Channel is all about.  I’ve been waiting for this channel to come out, but for foodies in the room who weren’t aware the channel had started on all major cable and satellite networks, the video was a great way to introduce the new kid on the block.

Lee Hilson had the first course which was Pasta Carbonara “Iron Chef Style”, paired with Robert Mondavi Fume Blanc.  This was my favorite dish of the three courses. It was a SERIOUS pasta dish with fresh made noodles that almost reminded me of egg noodles.  The cream sauce was warm, creamy, and perfectly seasoned with delicious thick cut lardons.  There was also an over easy egg yolk on top, which really made this dish almost too decadent, but I ate every bite.

The second course was Beau Mac’s Grilled Dry Aged Prime Rib Eye with Asparagus, Gratin Potatoes, and Bacon Mushroom Hash paired with Robert Mondavi Merlot.  Let’s not forget the amazing black garlic compound butter on top of that juicy steak.  This dish was delicious as well.  The rib eye had the perfect marbling and is dry aged 28 days before cooking.  My favorite part of this course was the black garlic compound butter.  I have black garlic in my kitchen and I’ve never really found the best use for it, but this really works!  One of the most delicious compound butters I’ve ever had, I can’t wait to make this at home.

The third dessert course was Grandma Polly’s Tart Apple Pie from Mark Tarbell, paired with Robert Mondavi Muscato.  Mark painted a great picture of how this pie came about, as it was always his request as a child each year for his birthday.  Telling us about this pie and how his birthday was in the fall had my mouth watering before I even got my plate.  He explained to get a superb flaky crust a touch of cider vinegar is added to his dough. The crust is always my favorite part of a pie, and boy this crust hit the spot! It was buttery, flaky, firm…just the perfect consistency.  The apple filling was very tasty with vanilla bean ice cream on top and a drizzle of caramel. YUM.

Following our amazing three course lunch, Beau, Lee, Mark, and Bruce did a question and answer session from the audience led by Dave Tyda of EaterAz.com.  We learned a lot about the chef’s experiences of being on the famed “Iron Chef” and also learned many things about the Cooking Channel and the exciting programming additions they have planned in the next year.  This was a great event, a great experience and I highly suggest you check it out and make a reservation to attend one in the near future.  Not only do you learn a lot, but you get a little buzzed in the process with all of the delicious wine pairings with each course.  Sanctuary is also running special room rates if you’d like to make this a staycation and get the royal treatment.  Call 480.607.2300 for more information.

By Kira Wills, Guest Blogger, Foodies Like Us saturday-chef.blogspot.com

When I was a child, I had a boundless imagination.  It made being grounded fun, and punishing me next to impossible.  As an adult and a writer, I actively nurture my imagination and my inner child.  I like to laugh make up stories, and generally enjoy myself.  On special days, I play with my food.  One day, I made a Potato and Parmesan Gratin.  
This simplistic recipe takes a bit of time to assemble, so I treated it like a culinary puzzle picking the perfectly shaped piece of potato to create the layers.  I then added the cheese and even tossed in some mushrooms.  The result was a filling, decadent gratin that was as simple as it was flavorful.  And I even snuck mushrooms past my inner child.
 
Potato, Portabella and Parmesan Gratin
Adapted from Oriana Neri’s recipe

4 lb medium boiling potatoes
1 1/2 teaspoons fine sea salt
2 to 2 ½ cups half & half
3 tablespoons unsalted butter, softened
7 oz finely grated parmesan cheese (3 1/2 to 4 cups)                                                                 
1/2 to 1 cup baby portabella mushrooms, cleaned and diced
 
Preheat oven to 350°F.
Peel potatoes and cut into 1/8-inch-thick slices with a food processor or an adjustable-blade slicer.  Spread slices out on a large kitchen towel. Sprinkle with sea salt.  

Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup of dairy. Layer potatoes in baking dish, season lightly with black pepper.  

Spread 1/3 cup half & half and about 1/4 of cheese between layers. Drizzle remaining cream over potatoes and dot with remaining butter.  Season with black pepper and sprinkle a bit of extra cheese and any mushrooms you have left.

Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

Chef’s Note: I did use an imported Italian cheese from the cheese counter, but not Parmigiano-Reggiano, and the gratin was fantastic.  Just don’t use grocery store cheese, and you’ll be fine.

By Susie Timm, Chief Operating Foodie

Having lived the past 10 years as a banker, the only job specific conventions I have ever attended in the past were banking related. Yawn. Not much more boring or lame than spending 4 days with stuffy, black suit wearing old white guys.

My convention life got a major facelift/upgrade as Jay and I embarked on a 6-day NYC adventure to attend the Fancy Food Show at the Javits Center.

I received a huge amount of pre-show advice like, “don’t eat everything at once or you’ll puke,” and “it’s the most overwhelming amount of food you’ll ever witness,” etc.

As we entered the show with our mighty press badges dangling from our necks, we were indeed, awestruck.

We spent 2 days at the show exploring various food trends and taking diligent notes so we could report back to our loyal foodie following on interesting and new food products and trends.

1)    Indian Flavors Go Mainstream: In the past year or so I have been seeking some excellent Indian food in Phoenix—I’ve found a few places but nothing that would stack up to a major metropolis. Now I can have those flavors at home with some of the MANY products I encountered at the Fancy Food Show. The Tandoor Chef (http://www.deepfoods.com/Tandoor-Chef.asp) has a Naan Pizza, which combines robust and authentic Indian spices on Naan bread that creates a crunchy and spicy masterpiece.  Bombay Authentics by Roland Foods http://www.rolandfoods.com and Spicy Nothings (http://www.spicynothings.com/) both launched jarred curry products that are as simple to use as: cook meat or veggies of choice, add jar of sauce, serve over rice. I also saw Indian flavor influence in everything from chocolate, to cheese to marinara sauce.

2)    Unique packaging that makes life at least 10% better. The Savannah Bee Company (http://www.savannahbee.com/) introduced a no drip, pump honey product that will keep your cabinets ant and sticky mess free. One of my most favorite products of the entire show was the 100 calorie green olive pouches by Mario Camacho Foods (http://www.mariocamachofoods.com). These babies are packed in a little olive oil, but no brine and are portable. They are great for picnics and to throw in my purse for an afternoon snack. Another innovative “pouch” product is by French company Andre Laurent. These guys created side dish sauerkraut made from only the best cabbage and packaged again, in a pouch, without that weird and overly stinky brine.

3)    Vegetarian Bacon: So I fully expected to see real bacon on and in EVERYTHING this year, but perhaps that moment has passed? Instead I encountered the impossible….vegetarian friendly bacon flavored treats. From Bacon Krisps (http://www.acmeimport.com/products.php) that are air puffed chunks of fake bacon to Bacon Salt and Baconnayse (http://www.baconsalt.com), these products will light up the flavor palate of those veg heads who have been yearning for bacon without having to sacrifice their convictions.

4)    Hibiscus Teas: First of all there was a HUGE abundance of coffees and teas this year at the show. The stand out flavor seemed to be hibiscus infused with various fruits. I spent a long time tasting the iced versions of this trend at the Republic of Tea (http://www.republicoftea.com) and found flavors like Vanilla Apple, Blueberry, Key Lime and Pineapple. All were refreshing and light with that special crispness that only hibiscus can impart.

5)    Ghost Pepper: Opposite of hibiscus and its friendly, skipping in the street holding hands mentality, I found the Ghost Pepper. Deemed the world’s hottest pepper, this guy made his debut in everything from chocolate to salsa to BBQ sauce. Mrs. Renfro’s Salsa (http://www.renfrofoods.com/) debuted their Ghost Pepper salsa at the show to rave reviews. This product will be on the shelves in the next month or so. No specialty goggles required to eat it, but it certainly did have QUITE a burn.

6)    Healthy and crunchy snack overload! Around every corner I found air-puffed chips, veggies, fruits, even French fries. Health being the ultimate goal—flavor perhaps not? One company with an interesting spin on snack foods is Corazonas (http://www.corazonas.com), whose line of tortilla and potato chips and oatmeal snack squares were clinically shown to lower cholesterol. The line has plant sterols that are infused in the snacks. I was impressed with how good their snack foods tasted and coming from a long line of high cholesterol family members, I was excited to know I could snack delicious!

7)    The electric meat smoker: So when we got invited to meet with the folks from Bradley Smokers (http://www.bradleysmoker.com), I was hugely skeptical. Especially considering I am a competitive BBQ-er and there’s NO way I thought a plug in smoker could ever do what a real live Diamond Plate bad boy could accomplish. This gadget that looks suspiciously like a dorm refrigerator has been around for many years actually and has a pretty slick method of smoking and rotisserie inside it. I am not 100% convinced since I’ve not used it, but for a cool gadget perhaps in an apartment complex on a covered 2^nd story patio, this might be one way to get your ribs on?

We had a blast for 2 days wandering miles and miles of various gourmet food products. We stuffed ourselves silly. It was truly one of the high points of 2010 and we are looking forward to the Winter show in San Francisco in January!