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Sunday, August 26, 2012

We've moved!

Come check out the new & improved http://pullingcorksandforks.com/ A fresher look, new video posts and more. Thanks.

Friday, July 13, 2012

Shlomo & Vito’s Announces Grand Re-Opening with Charitable Partnership

Popular Delicatessen Re-Opens, Adds Authentic Pizzeria to Diverse Menu Offerings

Expanding upon its success as an delicatessen with East Coast authenticity at every turn, Shlomo & Vito's New York Delicatessen is expanding. Its reopening will be held mid-August.

Merging the delicatessen with the new Vito's pizza kitchen, Shlomo & Vito's will serve New York's most popular offerings, all while bringing the true New York style of cuisine to Tucson. The menu features the finest of Jewish, Italian, and American cuisine -- from sandwiches and New York-style pies to pizza.

Co-owner Dean Greenberg knew as a kid the food he ate was something special, a feeling he strives to bring to Shlomo & Vito's to every patron who walks through the door.

“I grew up eating the best Jewish and Italian food you could imagine at every diner and deli from Long Island to New York City," Greenberg said. "Bringing this great food to the Foothills was a given and four years ago I partnered with my longtime friend and Tucson restaurateur, Matt McKinnon to make it happen. Now, our success has allowed us to expand and offer even more New York-inspired fare to Tucson."
The reopening, set for mid-August, will partner with the Leukemia Lymphoma Society, with 10 % of proceeds of every pizza purchased during
Pastrami sandwich
August 17-26 going back to the organization.

“We are pleased to partner with the Leukemia Lymphoma Society, which is near and dear to our heart in the great work they do researching the cure for leukemia lymphoma,” said Matt McKinnon, Co-owner of Shlomo & Vito’s.


Sunday, August 19, 6:00-8:00 P.M. Shlomo & Vito’s will host "Tucson Hunger Game" in the Courtyard of Plaza Colonial, 2870 E. Skyline Drive). The Ultimate Man vs. Food Competition!
Pepperoni pizza
Local high school football teams will compete for their chance to win proceeds of funds raised that day. Lineman from each school will compete in 4 Quarters with four rounds of food. The High School Football Lineman who eats the most in the competition will win the money for his school.

Percentage Night
For every
PIZZA purchased during AUGUST 17-26 Shlomo & Vito’s will donates a 10% to Leukemia Lymphoma Society.

As a part of the reopening, Shlomo & Vito’s New York Delicatessen will also offer delivery service for breakfasts, lunches and dinners to neighbor's homes or offices. Whatever the event, from business or team meetings to birthday parties, rehearsal dinners, weddings and Bar and Bat Mitzvahs, the restaurant's diverse, comprehensive catering menu is sure to please guests. Shlomo & Vito’s exceptional catering department will create the perfect menu for any event.

Shlomo & Vito's, 2870 East Skyline Drive in Tucson, is open seven days a week for breakfast, lunch and dinner. Breakfast and lunch entrées range from $8-$11 while dinner dishes range from $12 - $16. For more information, visit http://www.shlomoandvitos.com/



Healthier, Tasty Dishes Reflect Dragon Wok Owner’s Passion for Food

Sam Stezo knows Chinese food has a misunderstood reputation. It’s one he’s been passionate about changing at his Gilbert restaurant for nearly a decade. His Gilbert restaurant, Dragon Wok, serves Fine Chinese Dining with a warm and inviting ambience. This is the first perception of what Fine Chinese Dining really means. It is quickly followed with a menu of healthy and authentic Chinese cuisine.
Stezo, affectionately known as “Dragon Sam,” has taken traditional, secret family recipes and added modern, contemporary touches to his offerings of Chinese food and specialty dishes. His meals represent a value in quality and taste unmatched by other restaurants in the East Valley.
Sam’s father is a grand master chef from Hong Kong, and he learned about the connection between ingredients, food and life early on.
“Chinese cuisine has always been about balance – eating for your health, the season, even your mood,” he explains. “But today, there are so many versions of Chinese food out there that the balance and connection has been lost. I hope I can educate more diners about what our authentic Chinese dishes are meant to be, and help them re-establish that balance.”
Sam starts with a traditional Chinese menu with dishes like Mongolian Beef, Kung Pao Shrimp & Chicken, General Spicy Chicken and Beer & Broccolli. But diners know the difference Dragon Wok represents after just one bite. The taste and flavors are not smothered in sauce, but actually work in unison with each other to deliver a truly traditional taste.
This is the heart behind Dragon Wok’s definition of Chinese dining, and why his customers loyally return again and again – no matter where they live.
Happy hour selections
“Cooking is like an art. It is like being a musician. We all have the same notes to work with and the same ingredients, but is it my job to combine them into something beautiful that the diner can enjoy,” says Sam.
He does this with top quality ingredients and a variety of herbs and spices that bring out the flavors with minimal calories. For example, he uses lemon and lime to cut cholesterol and fat; chrysanthemum, licorice and teas for one-of-a-kind accents; and garlic and ginger in just the right amounts. All vegetables are steamed and cooked in a wok rather than sautéed in heavy oils.
Stezo emphasizes that it’s not the herb and spices individually that make his dishes good, but the blending of all the ingredients together. And in Chinese tradition, when he knows his customers, he can customize dishes to help them be healthier over time.
“I’m not a doctor,” he jokes. “But what you eat is what you are. When my guests say they are they are looking to be healthy in one way or another, I take what I know about them and their tastes to blend our sauces, herbs and spices into dishes they enjoy. It helps them be healthier over time and to have a healthier life.”
Dragon Wok offers daily lunch specials from 11am – 3pm during the week and 12-3pm on Saturdays and Sundays. Prices range from $6.95 - $8.25. Dinner entrees range from $7.99 - $16.99 and are often served family style. During Happy Hour from 4 – 9 pm there are $5 cocktails, $5 sake bombers, $3 beers and $4 house wines plus half off the second appetizer.
Dragon Wok also offers take out and catering. Contact Dragon Wok at 480-782-6889
pot stickers, orange chicken and beef skewers.
Dragon Wok Fine Chinese Restaurant is located at 727 W. Ray Road, #B1, in Gilbert. Menus and specials are available online at dragonwok.biz or get updates from Facebook (facebook.com/dragonwokAZ) and Twitter (@dragonwok)

Wednesday, July 11, 2012

Tom’s Thumb Fresh Market Expands Dinner Menu at Campfire Bistro and beer & wine now also available to go with that award-winning barbecue

Here is an update for some new additions to Tom’s Thumb Fresh Market which is on the Southwest corner of 94th and Bell Roads and continues to be more than just a gas station. The corner store has quickly become a neighborhood meeting spot for a cup of locally roasted coffee at Pinnacle Perk or breakfast and lunch at the Campfire Bistro. This week, the Bistro introduces an expanded dinner menu and full table service from 4:30 – 8pm nightly. The new offerings coincide with its license approval to serve beer and wine.

Chef Tudie Frank-Johnson has taken the café’s award-winning barbecue and Southern-inspired specialties to create a range of family dinner-worthy dishes. Headlining the menu are the Barbecue Ribs – a half rack of ribs with two side dishes for $16. The Campfire Bistro ribs recently took top honors at the Channel 15 Sonoran Living BBQ Challenge.

Also on the menu are Grilled Salmon over Smashed Sweet Potatoes with Red Pepper Coulis and Sautéed Zucchini with Shallots ($13.99), Crab Cakes, and rotating specials like Blackened Catfish with Fries, Fiesta Slaw and Drizzled with Chipolte Aioli ($10.99) and Peach Cobbler ($3.99).
“The community has been so supportive of Tom’s and everything we offer. The Bistro is truly becoming the meeting place we’ve hoped for – where neighbors come in for breakfast or business people for lunch,” says operator Jonathan Kish. “We’re excited to be able to offer a formal dinner menu for our guests to enjoy in the evening with their friends and families.”
The dinner menu is available from 4:30 – 8pm nightly when the Bistro transforms into a full restaurant with table service.

Tom’s Thumb also is now serving beer and wine by the bottle and glass. The selection changes weekly and comes from its range of affordable, high quality wines and craft beers selected by Market Sommelier Chuck Hesson. Prices range from $4 – 5 per bottle for beer and $5 – 11 for wine. Drinks are $1 off during happy hour from 3 – 6pm daily.


Tom’s Thumb Fresh Market is located at 9393 E. Bell Road, Scottsdale on the SouthWest corner of 94th and Bell. Find menus and other updates about the market on its website, TomsThumbFreshMarket.com, on Facebook (facebook.com/Toms-Thumb-Fresh-Market) and the Twitter (@TheThumb1). 480-513-8186.

Monday, July 2, 2012

SUMMER SUNDAYS” PRIME RIB DINNER AT FLEMING’S 3-Courses for $29.95, B.R. Cohen Cabernet for $40


Here is some info. on Fleming's Sunday night's Prime Rib dinner & wine feature. Summer is the time to bring back the tradition of Sunday night dinner with family and friends at Fleming’s. Guests can enjoy a three-course Prime Rib Dinner at a special price every Sunday evening beginning July 1st through Labor Day Weekend.

New this season is the perfect pairing of wine to complement prime rib of beef--
B. R. Cohn North Coast Silver Label Cabernet Sauvignon 2008/2009--enticingly priced.
WHEN: Sundays through Labor Day Weekend
(July 1, 8, 15, 22, 29, August 5, 12, 19, 26, 30, September 2)

COST:
$29.95* per guest
B.R. Cohn Cabernet Sauvignon $40* a bottle

WHERE: Fleming’s Prime Steakhouse & Wine Bar
o Scottsdale at Lincoln Road: 6333 N. Scottsdale Rd. / 480-596-8265o North Scottsdale at DC Ranch: 20753 N. Pima Rd. / 480-538-8000o Chandler: 905 N. 54th St. / 480-940-1900o Peoria: 9712 W. Northern Ave. / 623-772-9463

Please visit www.FlemingsSteakhouse.com to find your nearest restaurant and hours.

MENU:
The Sunday Prime Rib Dinner is a three-course meal featuring:

  • 12 ounces of succulent Prime Rib, served with a trio of sauces
  • Choice of The Wedge, Fleming’s or Caesar salad
  • Choice of one side dish (ten selections)
  • Choice of housemade dessert (seven selections)


*excluding tax and gratuity. Our Prime Rib Dinner is available every Sunday, but at the special summer price of $29.95 per guest through September 2nd only. Fleming’s abides by all local and state liquor laws.

Thursday, June 28, 2012

Arizona Grape Growers Anticipate Good 2012 Season


The Arizona wine industry is receiving a lot of attention in recent years as the number of vineyard acres are expanding, wine production is increasing, and the quality of Arizona wines are being recognized. There are now over 60 bonded wineries in Arizona up from nine in 2000. However, wine grape acres have not kept up with the demand sending Arizona wineries to purchase grapes from outside of the state. According to recent articles, the California wine grape supply is facing long-term shortages due to myriad of issues facing that industry, including water.

Peggy Fiandaca, President of the Arizona Wine Growers Association, http://www.arizonawine.org/ said “The opportunities of the Arizona wine industry are great, and there is no reason that the wine industry cannot be the next Billion Dollar wine region like Washington and Oregon.” A recent study The Arizona Wine Tourism Industry, June 2011 funded by the Arizona Office of Tourism found that the wine visitor had an estimated $22.7 Million in direct expenditures resulting in a total economic impact of $37.6 Million, supporting 405 total jobs.
“We are pretty excited about this year’s growing season because it appears we have finally skirted the frost season. It’s been a few years since we have had a decent sized harvest; and, if the long term forecasts out there come in even close to predictions – this should be the year,” according to Eric Glomski, co-owner and director of winegrowing of Page Springs Cellars. Eric says that they have planted an additional 16 acres at the Page Springs estate and are managing the ColibriVineyards in the Chiricahua Mountains in Southeastern Arizona. They are focusing on Rhone red and white varietals but have some Pinot Noir in a cool site and planted Vermentino, Teraldage, and Counoise.

In Arizona’s oldest wine region, the anticipation for a good growing season is also high. Kent Callaghan, winemaker of Callaghan Vineyards in Sonoita, had their first vintage in 1991. Today Callaghan’s estate winery is looking forward to a really good year in the vineyard. According to Kent, “We have planted new varieties that will produce small crops so we can get a feel for them here (Fiano, Vermentino, Petit Manseng, Malbec, Carmenere, and TourigaNacional). We also planted about two acres of whites (Petit Manseng, Malvasi Bianca, and Roussanne).” Kent anticipates harvesting a sizable crop of Graciano from their 3.25 acres planted. “It looks like a good, fun year so far,” he stated.

Southeastern Arizona is the third major wine grape growing region and one of the fastest in the amount of acres being planted. “After two spring frost years in a row, we had very minimal damage from the only frost event in mid-April,” according Curt Dunham, owner/winemaker of Lawrence Dunham Vineyards. “So far, we have a very encouraging amount of buds in the entire vineyard. Our Viognier, which is typically considered a light producer, is absolutely loaded with buds. If we get a good fruit set and normal weather, it should be a very good year in terms of volume.”

“The Arizona wine industry is excited about the start of the 2012 growing season. The increase in vineyard acreage and the fantastic wines being produced will support our efforts to put Arizona on the map as a quality winemaking and grape growing region,” said Peggy Fiandaca, president of the Arizona Wine Growers Association.

Tuesday, June 19, 2012

CHOMPIE'S 3RD ANNUAL ULTIMATE SLIDER CELEBRATION Featuring Jewish Sliders, a Customer Favorite Featured on Travel Channel's Man v. Food, for Just 99 Cents


 
On Wednesday, July 18, 2012, Chompie's, Arizona's New York Deli Since 1979, will host their 3rd Annual Customer Appreciation Ultimate Slider Celebration, offering customers Jewish Sliders™ (normally $3.99 each) for just $.99 each from 11 a.m. to 8 p.m. (or while supplies last) to thank them for their support over the past 33 years Chompie's has enjoyed their patronage.

The annual event was born on July 14, 2010 to celebrate the premiere TV broadcast of Chompie's Ultimate Slider Challenge on Travel Channel's Man v. Food season 3 "Phoenix" episode, featuring host Adam Richman attempting the Challenge. That day, Chompie's four locations in Phoenix, Scottsdale, Tempe and Chandler sold more than 7,600 $.99 Jewish Sliders combined. At one point, the crowd waiting to get into Chompie’s Tempe, where Man v. Food was filmed, filled the lobby and wrapped around the building. The following summer's Ultimate Slider Celebration proved to be even more popular with customers, a.k.a. "Chompers", who enjoyed over 8,650 $.99 Jewish Sliders on July 20, 2011.

The Ultimate Slider Challenge was conceived in late 2009, when, as big fans of Travel Channel's Man v. Food, Chompie's owners, the Borenstein family, thought, if anybody is known for huge portions, it's us. Shortly thereafter, in early 2010, Chompie's put the Challenge on the menu. It consists of a platter filled with twelve original Jewish Sliders and a mound of onion strings, totaling 5 pounds of food, which a challenger must finish within 30 minutes. Winners are awarded a free Ultimate Slider Challenge t-shirt, a coveted spot on Chompie's Wall of Fame and the meal free.

Within a few months of its introduction, Travel Channel's Man v. Food producers happened across Chompie's Ultimate Slider Challenge online and called to say the show's host, Adam Richman, wanted visit Chompie's to give the challenge a try. The rest is Jewish Slider history. "When we first put it on our menu, we just thought the challenge would be fun for our customers," says co-owner, Wendy Borenstein-Tucker, who enjoys seeing the astonished look on customers' faces when the gargantuan platter is set before a challenger. "We dreamed, of course, but we never expected it would actually be on national TV! We knew our customers would be thrilled too, so we held a celebration that included them--our first Ultimate Slider Celebration." Chompie's Man v. Food episode, featuring Adam's Ultimate Slider Challenge, was filmed at Chompie's Tempe location on March 18, 2010. When the show premiered, no one had yet succeeded in winning the Challenge, including Adam. To-date, only 9 people have succeeded out of nearly 200 attempts.

The popularity of Chompie's famous Jewish Slider continues to grow. "It's amazing what a not-so-little sandwich can do," says Wendy. "It makes people happy and brings people together. That's what Chompie's has always been about."


Chompie's original Jewish Slider consists of a mini-challah roll filled with moist lean beef brisket, Jack cheese, a crispy homemade potato pancake and brown gravy. Chompie’s N.Y. style delicatessen, restaurant, bagel factory, bakery, and caterer, has served the Valley since 1979 with mouthwatering breakfast-all-day, lunch, and dinner 7-days a week. Chompie’s four restaurants in Phoenix, Scottsdale, Tempe and Chandler are individually owned and operated. For more information, visit www.chompies.com.

Wednesday, June 13, 2012

FATHER’S DAY SPECIALS AT PHOENIX CITY GRILLE HELP TO CREATE WEEKEND TO REMEMBER


Set in the Madison neighborhood of Central Phoenix at 16th Street and Bethany Home Road, Phoenix City Grille is consistently recognized for its delicious menu combinations, unique daily specials and personalized, attentive service, and Father’s Day is no exception.  In addition to its regular and weekend brunch menus, Phoenix City Grille this year will offer the following Father’s Day specials, using a combination of fresh and local ingredients created by Executive Chef Rory Hewitt:
-          Starters:  Toasts with roasted red pepper-fresno chile relish, brie cheese and balsamic reduction.
-          Featured Entrée:  Grilled Rib-eye steak with a roasted green chile butter.  Served with a fingerling potato and green-bean salad, with smoked bacon and blue cheese crumbles.
-          Catch of the Day:  Corn-meal-crusted catfish with a Shreiner’s Andouille sausage and wild rice pilaf, and a shrimp and red chile veloute.
            “As a father, I enjoy hosting our customers and their families on this special day,” says owner Sheldon Knapp.  “We hope our ambience, specials and service make Father’s Day gatherings even better!”
Every day of the week Phoenix City Grille offers a full menu of American Contemporary cuisine, plus daily lunch and dinner specials, and on the weekends, brunch.  The restaurant is open Monday through Saturday from 11 a.m. to 10 p.m., and on Sundays from 10 a.m. to 9 p.m. 
For more information or to make reservations, which are highly recommended, call (602) 266-3001 or visit www.PhoenixCityGrill.com.

Saturday, May 5, 2012

Tom’s Thumb Fresh Market Brings Back the Corner Store – with Modern Style



A new gas station on the corner of 94th and Bell in North Scottsdale is more than just a place to fill your tank. Tom’s Thumb Fresh Market is quickly becoming a neighborhood meeting place and corner store. The differences of Tom’s Thumb are noticed from the moment you pull up. Attendants in 50s-style white uniforms are on hand to help. Inside the convenience continues – but well beyond candy bars and cigarettes.

Local Chef Tudie Frank-Johnson has breakfast, lunch and dinner waiting for you at the Campfire Bisto. The menu includes a mix of Southern home cooking like creamy grits and barbecue to Arizona favorites like tacos. Enjoy the food in the café or take it to go.
Pinnacle Perk Coffee Bar serves up locally roasted brews from drip to lattes. And in the market are fresh produce and local artisan products from cheese to nuts. Wine Sommelier Chuck Hesson also makes sure there is a selection of quality and affordable wines and craft beers.

“We’re redefining gas station culture,” says owner Jonathan Kish. “It’s reminiscent of a time when the station was not just about service, but a place to meet.”

Tom’s Thumb Fresh Market is located at 9292 E. Bell Road, Scottsdale on the SouthWest corner of 94th and Bell. www.TomsThumbFreshMarket.com and its Facebook page (facebook.com/Toms-Thumb-Fresh-Market) or call at 480-513-8186.

Wednesday, April 25, 2012

Fleming’s Prime Steakhouse & Wine Bar Introduces a Winning Pair with Small Plates and Big Pours. Gives Guests the Chance to Try Their Hand at Pairing Premium Wines and Steakhouse Small Plates in the Bar Area for Just $24.95



Fleming’s Prime Steakhouse & Wine Bar is now offering a new way for guests to mix and match in the bar area from now until May 31, 2012. The popular steakhouse and wine bar is rolling out “Small Plates, Big Pours” – a selection of seven innovative Small Plates matched with an oversized wine pour from the Fleming’s 100 – for just $24.95 (plus tax and gratuity). Maeve Pesquera, Fleming’s Director of Wine, has chosen each of the seven Big Pour wines to pair with the flavors of the steakhouse Small Plates.

The Small Plates include: Sliced Filet Mignon, Shrimp Scampi Skewers, Petite Lamb Chops, Seared Ahi Tuna, New Bedford Scallops, Filet Mignon Skewers, and Lobster Tempura.

The Big Pours are: Penley Merlot, Paco & Lola Albariño, Cline Cashmere Red Blend, A to Z Wineworks Pinot Noir, Cakebread Sauvignon Blanc, B.R. Cohn Silver Cabernet, and Silverado Chardonnay.

Guests can select one Maeve’s suggested pairings listed below or create a unique flavor combination of their own by mixing and matching their own wine and food pairs:

Sliced Filet Mignon and Penley Merlot
Beef filet, mushroom risotto and Merlot all exhibit a smooth, melt-in-your-mouth quality and harmonize well together

Shrimp Scampi Skewers and Paco & Lola Albariño
Albariño’s crisp minerality echoes the fresh ocean flavors of the shrimp, and the green apple and floral notes of the wine are a wonderful complement to the spicy chimichurri sauce

Petite Lamb Chops and Cline Cashmere Red Blend
Oak-aged red wines almost always pair well with grilled meats, and the lamb has flavor compounds that pair particularly well with the chocolate notes and hints of black pepper in this Syrah-Grenache-Mouvèdre blend

Seared Ahi Tuna and A to Z Wineworks Pinot Noir
The bit of spice in this perfectly smooth Pinot Noir soothes the piquant notes of the mustard sauce served with the tuna dish

New Bedford Scallops and Cakebread Sauvignon Blanc
The fruity minerality of this refreshing Sauvignon Blanc accentuates the buttery richness of the scallops, and its citrus qualities echo the dish’s Meyer lemon-honey glaze

Filet Mignon Skewers and B.R. Cohn Silver Cabernet
Powerful foods need a powerful wine, and the full, rich flavors of this Sonoma Cabernet pair well with the robust flavors of seared beef, creamy gorgonzola and smoky bacon

Lobster Tempura and Silverado Chardonnay
The richness and sweetness of the lobster echo the rich flavors of crème brûlée and citrus found in this medium-bodied Chardonnay

“Guests could pick a pairing with a blindfold on and still would not go wrong with the seven wine selections on our Small Plates, Big Pours menu,” says Russell Skall, Fleming’s Executive Chef. “Larger groups can experiment by ordering several of the Small Plates to see who comes up with the favorite pairing of the evening,” he adds.

Skall enjoys pairing the Sliced Filet Mignon with Shitake Risotto with the Penley Merlot or the B.R. Cohn Silver Cabernet. When paired with the merlot, the filet causes the berry and plum flavors of the wine to shine, but when paired with the tighter tannins in the cabernet, new flavors evolve.
There are four Fleming’s in Phoenix at Scottsdale at Lincoln Road, North Scottsdale at DC Ranch, Peoria and Chandler. For more information or to find your nearest Fleming’s location, please visit www.FlemingsSteakhouse.com. Follow Maeve Pesquera and Chef Russell Skall on Twitter @WineMaeven and @RussellOnSteak.

FIRST ARIZONA LOCATION OF CAN’T STOP SMOKIN’ BAR-B-Q SCHEDULED TO OPEN IN CHANDLER MAY 3! Restaurant to introduce healthy dining options, wooden nickel program to benefit community


 
Prior to last week, the focus was on the 5,200-square-foot interior of the new Can’t Stop Smokin’ Bar-B-Q restaurant at 7250 W. Chandler Boulevard in Chandler, which has involved multiple truckloads of logs, all hand cut on site.  According to General Manager Nick Jaquez, this construction represents the casual, mountain feel the restaurant is incorporating, as it is now finalizing the exterior and preparing to introduce the first Arizona location of Can’t Stop Smokin’ to the East Valley May 3. 
“We look forward to introducing Can’t Stop Smokin’ and our Mountain-style barbeque, which has been crafted over the past 15 years,” said Jaquez.  “In addition to offering a new, healthy dining option for the neighborhood, we also provide business delivery and catering.  Those who live or work in the area will appreciate our carry-out options, such as our family-size dinners that include smoked barbeque chicken or a rack of ribs, with side dishes and whole pies or cobblers.”
The focus will be the restaurant’s signature, 20-foot-long hotline counter that will showcase a variety of healthy, high-quality, smoked barbeque meats, including beef, pork, chicken and turkey, all prepared fresh daily with homemade, preservative-free seasonings, and then smoked on-site for between three and 13 hours.  Each is served deli-style with a choice of Classic or Southwest Spicy barbeque sauce.  Also available: a salad bar (offering “power greens”); beef and turkey jerky; numerous side dishes beyond the standard coleslaw, baked beans and corn-on-the-cob; and desserts like homemade, pies, cookies and cobblers.
As it prepares to open, Can’t Stop Smokin’ is posting regular construction updates on its website (www.CantStopSmokin.com), and on Facebook (CantStopSmokinBBQChandler), and is finalizing the hiring of outgoing, energetic people to serve the restaurant, which will seat up to 140 guests.
“In our other restaurants, it is our team members and the service that really sets us apart,” said Conrad Studor, director of franchise development for Can’t Stop Smokin’.  “We also support the communities in which we do business, and are proud to introduce our wooden nickel program, which each month, based on specific customer input, will benefit four local community and charitable organizations.”
In New Mexico, Can’t Stop Smokin’ was recently named “Best BBQ” by Ruidoso News and “Client of the Year” by New Mexico State University in Alamogordo, N.M.  In Chandler, the new restaurant will be open seven days per week, from 10 a.m. to 10 p.m.  For more information or to learn about franchise opportunities call 888-99 SMOKIN (76654) or visit www.CantStopSmokin.com.

MOTHER’S DAY AT PHOENIX CITY GRILLE OFFERS MOUTH-WATERING WEEKEND SPECIALS PLUS SUNDAY BRUNCH, ALL IN A COMFORTABLE SETTING


If you are looking for somewhere unique to have dinner or brunch this Mother’s Day weekend, where the restaurant ambience, entrées and service leave you already wanting to return, then you are looking for Phoenix City Grille! 
Set in the Madison neighborhood of Central Phoenix at 16th Street and Bethany Home Road, Phoenix City Grille is consistently recognized for its delicious menu combinations, unique daily specials and personalized, attentive service.  
In addition to its regular menu and weekend brunch, Phoenix City Grille this year will offer the following Mother’s Day specials, created by Executive Chef Rory Hewitt.  Each will be offered all weekend long (Friday, Saturday and Sunday) after 4 p.m.:
-          Starters:  Prosciutto-Wrapped Shrimp with a Raspberry White Balsamic Glaze, served with a Melon Salad with Cotija Croutons;
-          Featured Entrée:  Grilled Beef Tenderloin with a Scallop and Jumbo Sea of Cortez Shrimp, served in a Smoked Tomato-Lobster Bisque with Roasted Fingerling Potatoes;
-          Catch of the Day:  Pan-Seared Alaskan Halibut with a Candied Ginger-Champagne Buerre Blanc, Griddled Red Quinoa Cakes and a Shaved Fennel-Strawberry Salad.
            “Mother’s Day is always special at Phoenix City Grille,” says owner Sheldon Knapp.  “My wife, Nina, and I enjoy greeting new and familiar families every year, and recognizing each mother with a carnation.  Our customers appreciate the restaurant’s comfortable ambience and variety of private and semi-private areas to gather, plus our patio makes the day even better!”
Every day of the week Phoenix City Grille offers a full menu of American Contemporary cuisine, plus daily lunch and dinner specials, and on the weekends, brunch.  The restaurant is open Monday through Saturday from 11 a.m. to 10 p.m., and on Sundays from 10 a.m. to 9 p.m. 
For more information or to make reservations, which are highly recommended, call (602) 266-3001 or visit www.PhoenixCityGrill.com.

Sunday, April 8, 2012

P.F. CHANG’S PROVIDES TAX DAY RELIEF BY REWARDING ALL CUSTOMERS WITH 15 PERCENT SAVINGS ON APRIL 17


      In celebration of the end of tax season and the extension of Tax Day to April 17, P.F. Chang’s will reward guests nationwide with a 15 percent discount on April 17. The special one-day deal encourages P.F. Chang’s diners across the country to celebrate the end of tax season with extra savings.

     “We recognize the pressure of filing taxes and want to help our guests relax on a stressful day,” said Lane Cardwell, President of the P.F. Chang’s concept. “Our Tax Relief discount is meant to show our appreciation for their business.”

     The Tax Relief promotion includes all guests of P.F. Chang’s China Bistro and applies to every dine in and take-out order. On April 17 only, all food orders will be discounted 15 percent. The discount is not valid with alcoholic beverages or Happy Hour food and beverage items.

*The Tax Relief discount will be applied automatically to all applicable checks. Offer not valid on Large Party take-out or delivery and not valid with any other offers, discounts or gift card purchases.

Truffles in the Arizona desert? Help them become a reality.

   Dutchman's Holdings, LLC has established Dutchman's Truffiere to be the first French Perigord (tuber malenosporum) truffle orchard in Arizona. Their planting of at
least 10 acres of host seedlings will begin after land acquisition has
been finalized. With the confirmation of initial soils data, Italian white
summer Alba truffles will also be planted commercially for the first
time in North American soil.“This will allow us to bring a very rare and desirable food item to market, not just locally, but nationwide. Fresh black winter truffles are
very difficult to get here in the US. Fresh white summer truffles from
Italy are impossible to obtain because they spoil too quickly.
Eventually we'll even produce our own truffle salt for our sister
company, go lb. salt”, stated Liz Eckburg, owner and co-founder of
Dutchman's Truffiere. “When growing truffles, you need to follow the
vines. So we are finalizing site selection for planting in one of the
three key wine growing regions in Arizona.”
“Dutchman's Truffiere represents a very unique venture. Not only
because of its notable crop, but also because we are utilizing
Indiegogo to secure the remaining funds necessary to establish and
successfully maintain the truffiere for the first 10 years of operation.

   This is necessary because there can be no expectation of any
saleable crop during the first decade as we work to establish the first
legacy truffle orchard in the Southwest”, stated Aaron Eckburg, cofounder.
“This is the largest crowd funded project to date and every
backer will be acknowledged as a founder of the truffiere. We see the
crowd funding platform as a great way to generate public interest for
the project and to introduce a new and emerging crop into Arizona's
agriculture program. Most importantly, it will help preserve a unique
crop that is becoming increasingly more rare around the world.”

   Dutchman's Truffiere is the first and only truffiere for growing French
Perigord truffles in Arizona and the greater desert Southwest. If the
white truffle part of the venture is successful they will be the first
commercial truffiere to cultivate white Alba truffles. As such, they are
pleased to announce the start of this project as a unique addition to
the Arizona agriculture and viticulture communities and economies.
Individuals interested in learning more about Dutchman's Truffiere can
visit www.dutchmanstruffiere.com. Persons who would like to know
more about the Dutchman's Truffiere Indiegogo crowd funding project
can visit http://t.co/6gCeXH4

Thursday, April 5, 2012

BLUEWATER GRILL TO OFFER EASTER LUNCH AND BRUNCH


This Easter, Bluewater Grill Seafood Restaurant will offer both its regular lunch menu plus an Easter Brunch menu on Sunday featuring a variety of seafood-inspired breakfast favorites created by Executive Chef Andrew Capek. Menu items include the Bluewater Benedict, which features crab cakes served over a toasted English muffin topped with poached eggs and citrus hollandaise sauce; the Bagel and Lox, with smoked lox of Nova Scotia salmon served on a cream cheese bagel with red onion tomato, fried capers and hard-boiled eggs, or the Roasted Oysters with bacon and quail eggs. Additional items include a yogurt and seasonal berry parfait; bay shrimp ceviche, or a build-your-own omelet, plus eggs any style with bacon and sausage. Prices range from $6.50 to $14.95.
In the bar area, the restaurant will offer Mimosas and Champagne by the glass or bottle, as well as its signature Build-Your-Own Blue Ice® Bloody Mary Bar, which gives customers the chance to create their own customized version of the famous all-day cocktail using Blue Ice® vodka and their choice of 25 hot sauces from around the world.
Brunch is offered at Bluewater Grill on Sundays from 10 a.m. to 2 p.m. and advance reservations are recommended.
Bluewater Grill is located at 1720 E. Camelback Road, on the site of the former Fish Market restaurant in central Phoenix. For more information call (602) 277-FISH (3474).

Wednesday, April 4, 2012

Graze Desert Grille at Zona Hotel and Suites in Scottsdale



Tucked up in the desert amongst golf courses and the growth of north Scottsdale is the 431 room Zona Hotel and Suites. To coincide with a renovation that started in the summer of 2011, they also have re-branded the restaurant that is on property calling it, Graze Desert Grille. Emphasizing the cuisine of the Southwest, Executive Chef Kevin Myers uses the ingredients sourced from local farmers and suppliers and using all natural ingredients. Food and Beverage director Brian Blanke will compliment the food by featuring Arizona wines, spirits and beers along with other selections. I recently had the opportunity to taste several items from the new menu to debut April 5th, 2012.

The evening started with select cocktails of our choice including Flagstaff's High Spirits Distillery gin for Martinis.
If your a fan of corned beef hash you won't be disappointed by the Corned Beef & Green Chile Hash that comes topped with an Sunny Side Up egg. tasty and with a hint of spice this is a good way to start your day.

I enjoyed the Duck & Brie Quesadilla that includes duck confit, caramelized apples and Brie cheese and drizzled with Balsamic vinegar. A nice combination of sweet, creamy and savory make this a unique take on the classic appetizer.

Locally grown vegetables are the stars of 2 of the salads I tasted, The Rocket Salad uses Arugula that is tossed with dried apricot,  aged Manchego cheese, pistachios and oregano dressing. The Beet Salad is complimented with Purple Haze goat cheese, baby lettuce and a hazelnut vinaigrette. Both salads are flavorful and make for a great light lunch or as a start to your dinner.

Pressed Pulled Pork Sandwich uses in house seasoned and smoked pork that comes served on a locally baked Ciabatta rolled and is topped with Arugula, sweet and sour onions and a Guajillo pepper aioli. This was one of my favorites of the evening and comes served with thick cut, crispy French fries.

Two of the entrees were tasted on this evening and I recommend both of them. If you're in the mood for fish the pan seared Grouper should serve you well. The white, flaky fish is served over a bed of spaghetti squash, it is drizzled with smoked tomato butter and comes with braised greens that offer a nice contrast to the other ingredients. If red meat is part of your plan the Whiskey Braised Shortribs is not to be missed. Placed atop a pile of white cheddar and chive mashed potatoes, it comes with spinach from local farmers markets, an oven roasted tomato and its own juices pour over it. Tender and flavorful the meat is very good.

All courses were paired with the wines from Arizona Stronghold Vineyards with the exception of the pork sandwich which was paired with Lake Havasu City's Mudshark Brewery's Scorpion Amber Ale. The wines all tasted very good and were paired well with the food. National Sales Manager Paula Woosley joined us to talk about the wines and the success Arizona Stronghold and the Arizona wine industry is enjoying.

Graze Desert Grille
7677 East Princess Boulevard
Scottsdale, Arizona 85255
480.585.1000

http://grazedesertgrille.com/

Friday, March 30, 2012

EASTER BRUNCH AT PHOENIX CITY GRILLE ENSURES COMFORTABLE, MEMORABLE EXPERIENCE


Set in the Madison neighborhood of Central Phoenix at 16th Street and Bethany Home Road, Phoenix City Grille is consistently recognized for its delicious menu items and personalized service.  In fact that is part of what makes it the perfect place for diners looking for a comfortable and memorable place to enjoy Easter Sunday brunch!
This year, Phoenix City Grille will once again serve its “Southwest Meets Comfort Food brunch” on Easter Sunday from 10 a.m. to 3 p.m.  Southwestern menu items include the restaurant’s signature griddle corn cakes with jack cheese and chicken, bacon or ham; beef Machaca tostadas with scrambled eggs; stacked green chile chicken enchiladas with fried eggs; four different types of eggs Benedict (grilled ham, pork tenderloin, crab cakes and carne asada), bread pudding French toast, quiche, and braised beef short ribs, served with a panko-breaded egg.
            “We offer a variety of menu items, as well as a casual, comfortable setting for families who want to enjoy this special day together” says owner Sheldon Knapp.  “Reservations are now being accepted for our private, semi-private or outdoor seating areas, and with our staff focused on providing great food and service, customers can be assured of a memorable gathering!”
Every day of the week Phoenix City Grille offers a full menu of American Contemporary cuisine, plus daily lunch and dinner specials. 
Phoenix City Grille is open Monday through Saturday from 11 a.m. to 10 p.m., and on Sundays from 10 a.m. to 9 p.m.  For more information or to make reservations call (602) 266-3001 or visit www.PhoenixCityGrill.com.