tag:blogger.com,1999:blog-4643136596043208872024-03-05T13:53:28.908-08:00Pulling Corks & ForksDrinking, eating, events and other tidbits from my time on earth.Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-464313659604320887.post-52207070684723590212012-08-26T13:12:00.000-07:002012-08-26T13:13:02.804-07:00We've moved!Come check out the new & improved <a href="http://pullingcorksandforks.com/" target="_blank">http://pullingcorksandforks.com/</a> A fresher look, new video posts and more. Thanks.Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com1tag:blogger.com,1999:blog-464313659604320887.post-82244263538590310472012-07-13T10:34:00.000-07:002012-07-13T10:34:00.242-07:00Shlomo & Vito’s Announces Grand Re-Opening with Charitable Partnership<div align="center" class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px; text-align: center;">
<i><span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;">Popular Delicatessen Re-Opens, Adds Authentic Pizzeria
to Diverse Menu Offerings</span></span></i></div>
<div align="center" class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px; text-align: center;">
<i><span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;"><br /></span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBJWCageLEsx0FzfU7CnKtl7qATyUCh2gz0JD-bAlYExFHPDGcEmhrWl_pVBpu24EkTZGeZBsH5ICHvEd4HDd_otq2yQDTqb9vL7aIMV_9DCI7is2tVkF0vzneYJ36x7kBas_QMnlxbCv/s1600/Schlomos+&+vitos+_SI11375.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvBJWCageLEsx0FzfU7CnKtl7qATyUCh2gz0JD-bAlYExFHPDGcEmhrWl_pVBpu24EkTZGeZBsH5ICHvEd4HDd_otq2yQDTqb9vL7aIMV_9DCI7is2tVkF0vzneYJ36x7kBas_QMnlxbCv/s320/Schlomos+&+vitos+_SI11375.JPG" width="320" /></a><span style="font-family: tahoma,sans-serif;"><span style="line-height: 15px;">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.</span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;">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 <span style="background-color: #ffffcc;">Tucson</span>. The menu features the
finest of Jewish, Italian, and American cuisine -- from sandwiches and New
York-style pies to pizza.</span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;">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. </span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;">“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 <span style="background-color: #ffffcc;">Tucson</span> restaurateur, Matt
McKinnon to make it happen. Now, our success has allowed us to expand and offer
even more New York-inspired fare to <span style="background-color: #ffffcc;">Tucson</span>."</span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"></span> </div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;">The reopening, set for mid-August, will partner with
the Leukemia Lymphoma Society, with 10 % of proceeds of <span style="color: #333333;">every pizza purchased </span>during
</span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJznj7PEPk1k6u_SvHzCY6aRyiLPViz0ZfIuKjhV9EfEvKVaFBuwLn8YSU4yq5t5p5H6SBzYeezpv3r4cMLo183UVsp3rvzYY3PXFridgOJ1vT1CwrPVOnkPe83Zwpahyphenhyphenh-3Mdyo5-PnkT/s1600/Schlomos+&+Vitos+sandwich.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJznj7PEPk1k6u_SvHzCY6aRyiLPViz0ZfIuKjhV9EfEvKVaFBuwLn8YSU4yq5t5p5H6SBzYeezpv3r4cMLo183UVsp3rvzYY3PXFridgOJ1vT1CwrPVOnkPe83Zwpahyphenhyphenh-3Mdyo5-PnkT/s320/Schlomos+&+Vitos+sandwich.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pastrami sandwich</td></tr>
</tbody></table>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;">August 17-26 going back to the
organization.</span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;">“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.</span></span></div>
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<br /></div>
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<br /></div>
<div style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="font-family: tahoma,sans-serif;"><b>Sunday, August 19, 6:00-8:00 P.M.
<sup> </sup></b>Shlomo & Vito’s will host <b>"<span style="background-color: #ffffcc;">Tucson</span> Hunger Game" </b>in the
Courtyard of Plaza Colonial, 2870 E. Skyline Drive). The Ultimate Man vs. Food
Competition!</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMpO_pzDNlI6fzs4pyHX6CNj1ugU5fhSIyPqq_oMLIDUZRVa7H8WY8GcFcDRKg0jDP8L2OlVy9o7KLUvn8UFXwaA838cY55Vod5u2jGBWlc1z2PTs9ArEzjhECL_3iNfZMnogbfKPauDp/s1600/Schlomos+&+Vitos+pizza.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMpO_pzDNlI6fzs4pyHX6CNj1ugU5fhSIyPqq_oMLIDUZRVa7H8WY8GcFcDRKg0jDP8L2OlVy9o7KLUvn8UFXwaA838cY55Vod5u2jGBWlc1z2PTs9ArEzjhECL_3iNfZMnogbfKPauDp/s320/Schlomos+&+Vitos+pizza.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepperoni pizza</td></tr>
</tbody></table>
<div style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="font-family: tahoma,sans-serif;">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<span style="color: maroon;"> </span>eats the most in the competition will win
the money for his school. <br /><br /><b><span style="color: #333333;"></span></b></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="font-family: tahoma,sans-serif;"><b><span style="line-height: 15px;">Percentage Night</span></b><span style="color: #333333; line-height: 15px;"><br />For every </span><b><span style="line-height: 15px;">PIZZA </span></b><span style="line-height: 15px;">purchased during <b>AUGUST 17-26</b> Shlomo &
Vito’s will donates a <b>10%</b> to Leukemia Lymphoma Society.<b><i><span style="color: #333333;"></span></i></b></span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="font-family: tahoma,sans-serif;"><span style="line-height: 15px;"><br /></span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;">As a part of the reopening,<span style="color: red;"> </span>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.</span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="line-height: 15px;"><span style="font-family: tahoma,sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="color: #222222; font-family: arial,sans-serif; font-size: 12px;">
<span style="font-family: tahoma,sans-serif;"><span style="line-height: 15px;">Shlomo & Vito's, 2870 East Skyline Drive in <span style="background-color: #ffffcc;">Tucson</span>, is open seven days a
week for breakfast, lunch and dinner. Breakfast and lunch </span><span style="line-height: 15px;">entrées range from $8-$11 while dinner dishes range
from $12 - $16. For more information, visit </span><span style="color: blue; line-height: 15px;"><a href="http://www.shlomoandvitos.com/" style="color: #1155cc;" target="_blank">http://www.shlomoandvitos.com/</a></span><u><span style="color: blue; line-height: 15px;"></span></u></span></div>
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<span style="font-family: tahoma,sans-serif;"><br /></span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-70293704733654730322012-07-13T10:11:00.000-07:002012-07-13T10:11:14.214-07:00Healthier, Tasty Dishes Reflect Dragon Wok Owner’s Passion for Food<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">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.</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekxHH4U7VC6Us0fn_OiYeMJruq8jORm-aZg88mDGdxDFwH0sY3mySh_LHOAc2DjxUxZ58qpVspq94z6ljBnIBDgGd9sQJ30NQLdpQ4NNnfaFnbHnqESVnKacJrwf88dmqqHR4b0J0A6Fi/s1600/DWOK.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekxHH4U7VC6Us0fn_OiYeMJruq8jORm-aZg88mDGdxDFwH0sY3mySh_LHOAc2DjxUxZ58qpVspq94z6ljBnIBDgGd9sQJ30NQLdpQ4NNnfaFnbHnqESVnKacJrwf88dmqqHR4b0J0A6Fi/s320/DWOK.JPG" width="320" /></a></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">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.<span style="color: red; line-height: 19px;"></span></span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">Sam’s
father is a grand master chef from Hong Kong, and he learned about the
connection between ingredients, food and life early on.</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">“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.”</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">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.</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">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.</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5hN7gepljv-jVY035EHFEsu8LFsIuV7i5p7SYgpeGlYMfIBotI9p21dcesMJMdNxA8xWF2zfV9DNyWZ5TYLdTSHMJqPosFic-n2mqRENVjrWok6cukmF6f0eKOB9iXzE-zwfaw79SUli/s1600/DWOK_HappyHour.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5hN7gepljv-jVY035EHFEsu8LFsIuV7i5p7SYgpeGlYMfIBotI9p21dcesMJMdNxA8xWF2zfV9DNyWZ5TYLdTSHMJqPosFic-n2mqRENVjrWok6cukmF6f0eKOB9iXzE-zwfaw79SUli/s320/DWOK_HappyHour.jpg" width="318" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy hour selections</td></tr>
</tbody></table>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">“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.</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">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<span style="color: red; line-height: 19px;"> </span>garlic and
ginger in just the right amounts. All vegetables are steamed and cooked in a wok
rather than sautéed in heavy oils.</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">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.</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">“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.”</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">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.</span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;"> </span></div>
<div class="ecxMsoNormal" style="line-height: 17px; margin: 0px 0px 1.35em;">
<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">Dragon
Wok also offers take out and catering. Contact Dragon Wok at
480-782-6889 </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAshcLo_rN1trQaTgXdMQYKhVvIotFN079OftWZpH_ATIjlX5E0Ozkn4fJtWc9IADqFLmSzNVxlo08BSjL9Xdtj_5moroi05_m-9sZReyl492Zp1JXUO7wVtdFUEIm5t6Eq3QUfhfMXutw/s1600/DWOK_PotStickersOrangeChickBeefSkewers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAshcLo_rN1trQaTgXdMQYKhVvIotFN079OftWZpH_ATIjlX5E0Ozkn4fJtWc9IADqFLmSzNVxlo08BSjL9Xdtj_5moroi05_m-9sZReyl492Zp1JXUO7wVtdFUEIm5t6Eq3QUfhfMXutw/s320/DWOK_PotStickersOrangeChickBeefSkewers.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pot stickers, orange chicken and beef skewers.</td></tr>
</tbody></table>
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<span style="font-family: Arial,sans-serif; font-size: 11pt; line-height: 19px;">Dragon Wok Fine Chinese Restaurant is located at 727
W. Ray Road, #B1, in Gilbert. Menus and specials are available online at <a href="http://dragonwok.biz/" style="color: #0068cf; line-height: 19px; text-decoration: underline;" target="_blank">dragonwok.biz</a> or get updates from
Facebook (<a href="http://facebook.com/dragonwokAZ" style="color: #0068cf; line-height: 19px; text-decoration: underline;" target="_blank">facebook.com/dragonwokAZ</a>) and Twitter (@dragonwok)</span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-5520019620390442612012-07-11T14:16:00.000-07:002012-07-11T14:16:19.934-07:00Tom’s Thumb Fresh Market Expands Dinner Menu at Campfire Bistro and beer & wine now also available to go with that award-winning barbecue<span style="font-family: Arial,sans-serif; font-size: 11pt;">Here is an update for some new additions to Tom’s Thumb Fresh Market which is on the Southwest corner of 94<sup>th</sup> 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.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlCXRVZC_MszoVH1J121DkdJIysc2E_jm0HqWDIXWbwXkYm9wgpKPiK7pM3djKxf4E0SDZ6wIY_IcsWckEdmphK7XNBnW1Cld9v5vLyXolBrYceRdtwjN2xx61xsQWa5k3xrRaLDhW_Sf/s1600/1_BBQ+Platter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOlCXRVZC_MszoVH1J121DkdJIysc2E_jm0HqWDIXWbwXkYm9wgpKPiK7pM3djKxf4E0SDZ6wIY_IcsWckEdmphK7XNBnW1Cld9v5vLyXolBrYceRdtwjN2xx61xsQWa5k3xrRaLDhW_Sf/s320/1_BBQ+Platter.jpg" width="240" /></a><span style="font-family: Arial,sans-serif; font-size: 11pt;">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.</span></div>
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<span style="font-family: Arial,sans-serif; font-size: 11pt;">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).</span></div>
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<span style="font-family: Arial,sans-serif; font-size: 11pt;">“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.”</span></div>
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<span style="font-family: Arial,sans-serif; font-size: 11pt;">The dinner menu is
available from 4:30 – 8pm nightly when the Bistro transforms into a full
restaurant with table service. </span></div>
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<span style="font-family: Arial,sans-serif; font-size: 11pt;">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.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mTGZiLCNt4gJzAuYkZoZcr-hv9ACYZM2EhH_sTMs_c9-NfHq30y5XTp_GUAgSKOnw75wS61QvgbIleXKxkhplulmii0X2xwjFr2vN5Ux2qBAEX_CpB2kh0hygs3-_3ybVu-U4jWPT3c3/s1600/SAM_1505+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mTGZiLCNt4gJzAuYkZoZcr-hv9ACYZM2EhH_sTMs_c9-NfHq30y5XTp_GUAgSKOnw75wS61QvgbIleXKxkhplulmii0X2xwjFr2vN5Ux2qBAEX_CpB2kh0hygs3-_3ybVu-U4jWPT3c3/s320/SAM_1505+-+Copy.JPG" width="320" /></a></div>
<span style="font-family: Arial,sans-serif; font-size: 11pt;">Tom’s Thumb Fresh Market
is located at 9393 E. Bell Road, Scottsdale on the SouthWest corner of
94<sup>th</sup> and Bell. Find menus and other updates about the market on its
website, TomsThumbFreshMarket.com, on Facebook (<a href="http://facebook.com/Toms-Thumb-Fresh-Market" style="color: #1155cc;" target="_blank">facebook.com/Toms-Thumb-Fresh-Market</a>) and the Twitter
(@TheThumb1). <a href="tel:480-513-8186" style="color: #1155cc;" target="_blank" value="+14805138186">480-513-8186</a>.</span></div>
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<span style="font-family: Arial,sans-serif; font-size: 11pt;"> </span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-82547508553206040722012-07-02T13:18:00.000-07:002012-07-02T13:25:29.204-07:00SUMMER SUNDAYS” PRIME RIB DINNER AT FLEMING’S 3-Courses for $29.95, B.R. Cohen Cabernet for $40<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c92xbfi-RTnUf1tilokskG7ie-U35q08yOWQqibYJM2G0Er77JLaVIzLCB2q0ZuJp8785AMZ3cNw0WHhTJvGZ23LUkSsIoXF5NXXBTRoSksRptN8DoLRI_gv3aLPaNV4b_H7NBKfp_tt/s1600/PrimeRibDinnerLO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5c92xbfi-RTnUf1tilokskG7ie-U35q08yOWQqibYJM2G0Er77JLaVIzLCB2q0ZuJp8785AMZ3cNw0WHhTJvGZ23LUkSsIoXF5NXXBTRoSksRptN8DoLRI_gv3aLPaNV4b_H7NBKfp_tt/s320/PrimeRibDinnerLO.jpg" width="320" /></a></div>
<br />
<span style="font-family: Arial;"><span style="font-size: medium;"><span style="font-size: 13px;"><i>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. <br /> <br />New this season is the perfect pairing of wine to
complement prime rib of beef--</i></span></span></span><span style="font-size: medium;"><span style="font-size: 13px;"><span style="font-family: Verdana,Helvetica,Arial;"><b>
</b></span><b><span style="font-family: Arial;"><i>B. R. Cohn North Coast Silver Label Cabernet
Sauvignon 2008/2009</i></span></b><span style="font-family: Arial;"><i>--enticingly priced<b>.
</b></i></span></span></span><span style="font-family: Verdana,Helvetica,Arial;"><span style="font-size: 12px;"><br /></span></span><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 13px;"><b>WHEN: Sundays through Labor
Day Weekend<br /> (July 1, 8, 15, 22, 29,
August 5, 12, 19, 26, 30, September 2)<br /> <br />COST:
</b>$29.95* per
guest<br /> B.R. Cohn Cabernet Sauvignon $40* a
bottle<br /><b><br />WHERE: <i>Fleming’s Prime Steakhouse
& Wine Bar</i></b></span></span><span style="font-size: 13px;"><span style="font-family: Courier New;">o </span><span style="font-family: Arial;">Scottsdale at Lincoln Road:
6333 N. Scottsdale Rd. / 480-596-8265</span><span style="font-family: Courier New;">o
</span><span style="font-family: Arial;">North Scottsdale at DC Ranch: 20753 N. Pima Rd. /
480-538-8000</span><span style="font-family: Courier New;">o </span><span style="font-family: Arial;">Chandler: 905 N. 54th St. / 480-940-1900</span><span style="font-family: Courier New;">o </span><span style="font-family: Arial;">Peoria: 9712 W. Northern Ave. /
623-772-9463<br /> <br />Please visit www.FlemingsSteakhouse.com to find your
nearest restaurant and hours.</span></span></span><span style="font-family: Verdana,Helvetica,Arial;"><span style="font-size: 12px;"><br /></span></span><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 13px;"><b>MENU: </b> <br />The Sunday
Prime Rib Dinner is a three-course meal featuring:</span></span></span>
<br />
<ul>
<li><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 13px;">12 ounces of
succulent Prime Rib, served with a trio of sauces </span></span></span>
</li>
<li><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 13px;">Choice of The
Wedge, <i>Fleming’s</i> or Caesar salad </span></span></span>
</li>
<li><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 13px;">Choice of one
side dish (ten selections) </span></span></span>
</li>
<li><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 13px;">Choice of
housemade dessert (seven selections)</span></span></span></li>
</ul>
<span style="font-family: Verdana,Helvetica,Arial;"><span style="font-size: 12px;"><br /></span></span><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 13px;"><br /><i>*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.
</i><b><br /></b></span></span></span>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-58657031861838563962012-06-28T09:28:00.002-07:002012-06-28T09:29:06.646-07:00Arizona Grape Growers Anticipate Good 2012 Season<br />
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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. </div>
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Peggy Fiandaca, President of the
Arizona Wine Growers Association, <a href="http://www.arizonawine.org/" target="_blank">http://www.arizonawine.org/</a> 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 <i style="mso-bidi-font-style: normal;">The Arizona Wine Tourism Industry, June 2011
</i>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.</div>
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“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. </div>
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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.</div>
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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.” </div>
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“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. </div>
Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-51482649730877116222012-06-19T11:21:00.000-07:002012-06-19T11:21:54.864-07:00CHOMPIE'S 3RD ANNUAL ULTIMATE SLIDER CELEBRATION Featuring Jewish Sliders, a Customer Favorite Featured on Travel Channel's Man v. Food, for Just 99 Cents<br />
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On <b>Wednesday, July 18, 2012, Chompie's, Arizona's New York Deli Since
1979</b>, will host their <b>3rd Annual Customer Appreciation Ultimate Slider
Celebration</b>, offering customers <b>Jewish Sliders</b>™ (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.
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The annual event was born on July 14, 2010 to celebrate the
premiere TV broadcast of Chompie's<b> Ultimate Slider Challenge on Travel
Channel's Man v. Food</b> 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. </div>
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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. </div>
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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. </div>
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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."</div>
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<i>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 <a href="http://www.chompies.com./" target="_blank">www.chompies.com.</a></i></div>
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</div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com1tag:blogger.com,1999:blog-464313659604320887.post-46515765299031120452012-06-13T09:17:00.000-07:002012-06-13T09:17:43.816-07:00FATHER’S DAY SPECIALS AT PHOENIX CITY GRILLE HELP TO CREATE WEEKEND TO REMEMBER<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 150%;">Set in the Madison neighborhood of Central Phoenix at 16<sup>th </sup>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:</span></div>
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</span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 150%;">Starters: Toasts with roasted red pepper-fresno chile
relish, brie cheese and balsamic reduction.</span></div>
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</span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 150%;">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.</span></div>
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</span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 150%;">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.</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 150%;"> “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!”</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 150%;">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. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 150%;">For
more information or to make reservations, which are highly recommended, call
(602) 266-3001 or visit <a href="http://www.phoenixcitygrill.com/">www.PhoenixCityGrill.com</a>.</span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-15914286992505126042012-05-05T13:59:00.003-07:002012-05-05T13:59:55.123-07:00Tom’s Thumb Fresh Market Brings Back the Corner Store – with Modern Style<br />
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<br />
<span style="font-size: 12px;"> </span><span style="font-size: medium;"><span style="font-size: 14px;">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. </span></span>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.<br /> <br />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.<br />
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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. <br /> <br />“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.”<br /> <br />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.Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-56530742162544565792012-04-25T10:31:00.000-07:002012-04-25T10:31:00.486-07:00Fleming’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<br />
<br /><div>
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.</div>
<div>
<br />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.</div>
<div>
<br />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.</div>
<div>
<br /></div>
<div>
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:</div>
<div>
<b><br /></b></div>
<div>
<b>Sliced Filet Mignon and Penley Merlot</b><br />Beef filet, mushroom
risotto and Merlot all exhibit a smooth, melt-in-your-mouth quality and
harmonize well together<br /><br /><b>Shrimp Scampi Skewers and Paco & Lola
Albariño</b><br />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<br /><br /><b>Petite Lamb Chops and Cline
Cashmere Red Blend</b><br />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<br /><br /><b>Seared Ahi Tuna and A to Z Wineworks
Pinot Noir</b><br />The bit of spice in this perfectly smooth Pinot Noir soothes
the piquant notes of the mustard sauce served with the tuna dish<br /><br /><b>New
Bedford Scallops and Cakebread Sauvignon Blanc</b><br />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
<br /><br /><b>Filet Mignon Skewers and B.R. Cohn Silver Cabernet</b><br />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<br /><br /><b>Lobster Tempura and Silverado Chardonnay</b><br />The richness and
sweetness of the lobster echo the rich flavors of crème brûlée and citrus found
in this medium-bodied Chardonnay<br /><br />“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.</div>
<div>
<br />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. <br />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 <a href="http://www.flemingssteakhouse.com/">www.FlemingsSteakhouse.com</a>. Follow
Maeve Pesquera and Chef Russell Skall on Twitter @WineMaeven and
@RussellOnSteak.<br /></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-16978370992116639462012-04-25T10:08:00.000-07:002012-04-25T10:09:17.903-07:00FIRST 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<br />
<div class="MsoNormal" style="line-height: 150%; margin-right: -0.5in; text-indent: 0.5in;">
<span style="color: black; font-family: "Arial","sans-serif"; font-size: 11pt;"></span><span style="font-size: 11pt; line-height: 150%;"> </span></div>
<div class="MsoNormal" style="line-height: 150%; margin-right: -0.5in; text-indent: 0.5in;">
<span style="font-size: 11pt; line-height: 150%;">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. </span></div>
<div class="MsoNormal" style="line-height: 150%; margin-right: -.5in; text-indent: .5in;">
<span style="font-size: 11pt; line-height: 150%;">“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.”</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-right: -.5in; text-indent: .5in;">
<span style="font-size: 11pt; line-height: 150%;">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.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-right: -.5in; text-indent: .5in;">
<span style="font-size: 11pt; line-height: 150%;">As
it prepares to open, Can’t Stop Smokin’ is posting regular construction updates
on its website (<a href="http://www.cantstopsmokin.com/">www.CantStopSmokin.com</a>),
and on Facebook (CantStopSmokinBBQChandler), and is finalizing the hiring of outgoing,
energetic people to serve the restaurant, which will seat up to 140 guests.</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-right: -.5in; text-indent: .5in;">
<span style="font-size: 11pt; line-height: 150%;">“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’. “</span><span style="font-size: 11pt; line-height: 150%;">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.”</span><span style="font-size: 11pt; line-height: 150%;"></span></div>
<div class="MsoNormal" style="line-height: 150%; margin-right: -.5in; text-indent: .5in;">
<span style="font-size: 11pt; line-height: 150%;">In New Mexico, Can’t Stop Smokin’ was
recently named “Best BBQ” by <i style="mso-bidi-font-style: normal;">Ruidoso News
</i>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 <u><span style="color: blue;"><a href="http://www.cantstopsmokin.com/">www.CantStopSmokin.com</a>.</span></u></span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-33953812712558334662012-04-25T09:55:00.000-07:002012-04-25T09:55:01.089-07:00MOTHER’S DAY AT PHOENIX CITY GRILLE OFFERS MOUTH-WATERING WEEKEND SPECIALS PLUS SUNDAY BRUNCH, ALL IN A COMFORTABLE SETTING<!--[if gte mso 9]><xml>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;">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!<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-indent: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;">Set
in the Madison neighborhood of Central Phoenix at 16<sup>th </sup>Street and
Bethany Home Road, Phoenix City Grille is consistently recognized for its delicious
menu combinations, unique daily specials and personalized, attentive service. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-indent: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;">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.<span style="mso-spacerun: yes;"> </span>Each will be offered all weekend
long (Friday, Saturday and Sunday) after 4 p.m.:</span></div>
<div class="MsoNormal" style="line-height: 150%; margin-left: .75in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; line-height: 150%; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;">Starters:<span style="mso-spacerun: yes;"> </span>Prosciutto-Wrapped Shrimp with a Raspberry
White Balsamic Glaze, served with a Melon Salad with Cotija Croutons; </span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-left: .75in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; line-height: 150%; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;">Featured
Entrée:<span style="mso-spacerun: yes;"> </span>Grilled Beef Tenderloin with a Scallop
and Jumbo Sea of Cortez Shrimp, served in a Smoked Tomato-Lobster Bisque with Roasted
Fingerling Potatoes; </span></i></div>
<div class="MsoNormal" style="line-height: 150%; margin-left: .75in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: "Times New Roman","serif"; line-height: 150%; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">-<span style="font: 7.0pt "Times New Roman";">
</span></span></span><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;">Catch
of the Day:<span style="mso-spacerun: yes;"> </span>Pan-Seared Alaskan Halibut
with a Candied Ginger-Champagne Buerre Blanc, Griddled Red Quinoa Cakes and a Shaved
Fennel-Strawberry Salad.</span></i></div>
<div class="MsoNormal" style="line-height: 150%;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;"><span style="mso-tab-count: 1;"> </span>“Mother’s Day is always special at Phoenix City Grille,” says
owner Sheldon Knapp.<span style="mso-spacerun: yes;"> </span>“My wife, Nina, and
I enjoy greeting new and familiar families every year, and recognizing each
mother with a carnation.<span style="mso-spacerun: yes;"> </span>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!”</span></div>
<div class="MsoNormal" style="line-height: 150%; text-indent: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;">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.<span style="mso-spacerun: yes;"> </span>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.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: 150%; text-indent: .5in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 150%;">For
more information or to make reservations, which are highly recommended, call
(602) 266-3001 or visit <a href="http://www.phoenixcitygrill.com/">www.PhoenixCityGrill.com</a>.</span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-10616810209059136112012-04-08T14:27:00.000-07:002012-04-08T14:27:07.134-07:00P.F. CHANG’S PROVIDES TAX DAY RELIEF BY REWARDING ALL CUSTOMERS WITH 15 PERCENT SAVINGS ON APRIL 17<br />
<div class="MsoNormal" style="margin-right: 6pt;">
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.</div>
<div class="MsoNormal" style="margin-right: 6pt;">
</div>
<div class="MsoNormal" style="margin-right: 6pt;">
<br /></div>
<div class="MsoNormal" style="margin-right: 6pt;">
“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.”</div>
<div class="MsoNormal" style="margin-right: 6pt;">
</div>
<div class="MsoNormal" style="margin-right: 6pt;">
<br /></div>
<div class="MsoNormal" style="margin-right: 6pt;">
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. </div>
<div class="MsoNormal" style="margin-right: 6pt;">
</div>
<div class="MsoNormal" style="margin-right: 6pt;">
<br /></div>
<div class="MsoNormal" style="margin-right: 6pt;">
<i>*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.</i></div>
<div class="MsoNormal" style="margin-right: 6pt;">
<i> </i></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com1tag:blogger.com,1999:blog-464313659604320887.post-63872591110356377322012-04-08T14:21:00.000-07:002012-04-08T14:23:19.316-07:00Truffles 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<br />
least 10 acres of host seedlings will begin after land acquisition has<br />
been finalized. With the confirmation of initial soils data, Italian white<br />
summer Alba truffles will also be planted commercially for the first<br />
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<br />
very difficult to get here in the US. Fresh white summer truffles from<br />
Italy are impossible to obtain because they spoil too quickly.<br />
Eventually we'll even produce our own truffle salt for our sister<br />
company, go lb. salt”, stated Liz Eckburg, owner and co-founder of<br />
Dutchman's Truffiere. “When growing truffles, you need to follow the<br />
vines. So we are finalizing site selection for planting in one of the<br />
three key wine growing regions in Arizona.”<br />
“Dutchman's Truffiere represents a very unique venture. Not only<br />
because of its notable crop, but also because we are utilizing<br />
Indiegogo to secure the remaining funds necessary to establish and<br />
successfully maintain the truffiere for the first 10 years of operation.<br />
<br />
This is necessary because there can be no expectation of any<br />
saleable crop during the first decade as we work to establish the first<br />
legacy truffle orchard in the Southwest”, stated Aaron Eckburg, cofounder.<br />
“This is the largest crowd funded project to date and every<br />
backer will be acknowledged as a founder of the truffiere. We see the<br />
crowd funding platform as a great way to generate public interest for<br />
the project and to introduce a new and emerging crop into Arizona's<br />
agriculture program. Most importantly, it will help preserve a unique<br />
crop that is becoming increasingly more rare around the world.”<br />
<br />
Dutchman's Truffiere is the first and only truffiere for growing French<br />
Perigord truffles in Arizona and the greater desert Southwest. If the<br />
white truffle part of the venture is successful they will be the first<br />
commercial truffiere to cultivate white Alba truffles. As such, they are<br />
pleased to announce the start of this project as a unique addition to<br />
the Arizona agriculture and viticulture communities and economies.<br />
Individuals interested in learning more about Dutchman's Truffiere can<br />
visit www.dutchmanstruffiere.com. Persons who would like to know<br />
more about the Dutchman's Truffiere Indiegogo crowd funding project<br />
can visit <a href="http://t.co/6gCeXH4" target="_blank">http://t.co/6gCeXH4</a>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-89135624724565367692012-04-05T09:16:00.000-07:002012-04-05T09:16:06.290-07:00BLUEWATER GRILL TO OFFER EASTER LUNCH AND BRUNCH<br />
<div style="text-indent: 36pt;">
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.
</div>
<div style="text-indent: 36pt;">
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<span style="font-size: xx-small;"><span style="font-size: 8pt;"><sup>®
</sup></span></span>Bloody Mary Bar, which gives customers the chance to create
their own customized version of the famous all-day cocktail using Blue Ice<span style="font-size: xx-small;"><span style="font-size: 8pt;"><b><sup>® </sup></b></span></span>vodka and
their choice of 25 hot sauces from around the world. </div>
<div style="text-indent: 36pt;">
Brunch is offered at Bluewater Grill on Sundays
from 10 a.m. to 2 p.m. and advance reservations are recommended.</div>
<div style="text-indent: 36pt;">
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). </div>
<div>
<span style="font-family: Calibri; font-size: x-small;"><span style="font-size: 11pt;"> </span></span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-62202650741980461412012-04-04T09:23:00.001-07:002012-04-04T09:24:10.667-07:00Graze Desert Grille at Zona Hotel and Suites in Scottsdale<br />
<br />
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.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaM3oO1j07OD9MtdpYJ1a1XXtnYJcsFmvy8urAa3fiEALPfap1vMPGHZ8KuUGGNetL59YAern-Xe6msHRLnd55tOB-KQxRz-ym3FzjxVij7MBZ0ijy7KmbcLihHkwXtlAIEOw5YNRQ5TW/s1600/LightRain118.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaM3oO1j07OD9MtdpYJ1a1XXtnYJcsFmvy8urAa3fiEALPfap1vMPGHZ8KuUGGNetL59YAern-Xe6msHRLnd55tOB-KQxRz-ym3FzjxVij7MBZ0ijy7KmbcLihHkwXtlAIEOw5YNRQ5TW/s320/LightRain118.jpeg" width="320" /></a></div>
The evening started with select cocktails of our choice including Flagstaff's High Spirits Distillery gin for Martinis.<br />
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.<br />
<br />
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.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHenzLs93UsNYm9Kv582mt6iAVOUFH7BzZ_NXWaJydWbcgnFaKue79YsRB7AEzIvQPPfa21ca_JCIqu8Lb5XF3rFnwbmB-3xP832vq5vkw9i8pUHGIcMzteWRe6BYrDAk0MCMW4ord1VX/s1600/LightRain085.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoHenzLs93UsNYm9Kv582mt6iAVOUFH7BzZ_NXWaJydWbcgnFaKue79YsRB7AEzIvQPPfa21ca_JCIqu8Lb5XF3rFnwbmB-3xP832vq5vkw9i8pUHGIcMzteWRe6BYrDAk0MCMW4ord1VX/s320/LightRain085.jpeg" width="320" /></a>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.<br />
<br />
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.<br />
<br />
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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTA9vC4pBfkqHYIZrSzKi1Ju0B3lPeGip8wZtIDt-efdW7h2VL6Whmc_-qyZiiqW-DILjq2Gu0AIo-qe_z16j9pRV_BFeHqRobfAQJMoue15dqtlzpRzcO_1ewk7sYUdzo3q4uxKpVVGt/s1600/LightRain094.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTA9vC4pBfkqHYIZrSzKi1Ju0B3lPeGip8wZtIDt-efdW7h2VL6Whmc_-qyZiiqW-DILjq2Gu0AIo-qe_z16j9pRV_BFeHqRobfAQJMoue15dqtlzpRzcO_1ewk7sYUdzo3q4uxKpVVGt/s320/LightRain094.jpeg" width="320" /></a></div>
<br />
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.<br />
<br />
<span style="font-family: 'Helvetica'; font-size: small;"><span class="Apple-style-span" style="font-family: Georgia,serif; font-size: 12px; line-height: 18px;"><b style="background-color: transparent; border-width: 0px; font-size: 12px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: transparent; border-width: 0px; color: #5d4a3d; font-size: 14px; margin: 0px; outline-width: 0px; padding: 0px; vertical-align: baseline;">Graze Desert Grille</span></b><br />7677 East Princess
Boulevard<br />Scottsdale, Arizona 85255<br />480.585.1000 </span></span><br />
<a href="http://grazedesertgrille.com/" target="_blank">http://grazedesertgrille.com/</a>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-91604357768497102952012-03-30T12:56:00.000-07:002012-03-30T12:56:06.466-07:00EASTER BRUNCH AT PHOENIX CITY GRILLE ENSURES COMFORTABLE, MEMORABLE EXPERIENCE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HXKiCbbMdXxk8YPM9x33wJsxBMFm2m1DxN_Ei5wUEkm7_NlopvxsS2MiEjOKxVFGLH_-W5Kke_8fPfsiclBntAw1y7GTkmN1x_HZXBUpvfuY_I-ubfw_ia__MMSv6JUpSFyrr1rTPfRZ/s1600/smPhoenix-City-Grille-2-004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HXKiCbbMdXxk8YPM9x33wJsxBMFm2m1DxN_Ei5wUEkm7_NlopvxsS2MiEjOKxVFGLH_-W5Kke_8fPfsiclBntAw1y7GTkmN1x_HZXBUpvfuY_I-ubfw_ia__MMSv6JUpSFyrr1rTPfRZ/s320/smPhoenix-City-Grille-2-004.jpg" width="213" /></a></div>
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<span style="font-family: "Times New Roman","serif";">Set in the Madison neighborhood
of Central Phoenix at 16<sup>th </sup>Street and Bethany Home Road, Phoenix
City Grille is consistently recognized for its delicious menu items and personalized
service. <span style="mso-spacerun: yes;"> </span>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!</span></div>
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<span style="color: black; font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 150%; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold;">This year, <a href="http://www.phoenixnewtimes.com/locations/phoenix-city-grille-4547/"><span style="color: black; text-decoration: none; text-underline: none;">Phoenix City
Grille</span></a></span><span style="color: black; font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 150%; mso-bidi-font-family: Arial;"> </span><span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 150%; mso-bidi-font-family: Arial;">will once again serve its “Southwest Meets Comfort Food
brunch” on Easter Sunday from 10 a.m. to 3 p.m. <span style="mso-spacerun: yes;"> </span>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. </span></div>
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<span style="font-family: "Times New Roman","serif";"><span style="mso-tab-count: 1;"> </span>“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.<span style="mso-spacerun: yes;">
</span>“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!”</span></div>
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<span style="font-family: "Times New Roman","serif";">Every day of the week Phoenix
City Grille offers a full menu of American Contemporary cuisine, plus daily
lunch and dinner specials.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Times New Roman","serif";">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.<span style="mso-spacerun: yes;"> </span>For more information or to make
reservations call (602) 266-3001 or visit <a href="http://www.phoenixcitygrill.com/">www.PhoenixCityGrill.com</a>.</span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-20901834282466244012012-03-19T09:04:00.000-07:002012-03-19T09:04:14.807-07:00Fleming’s Prime Steakhouse & Wine Bar Offers Spring Break Celebration: Filet Mignon and North Atlantic Lobster Tail Dinner for $34.95<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZVBhveqF_HL4lT328tA-yj_BPe5CeMx81i89k5eGDD7uX8Gb6ysefJ6mjS8L58vxX0eojRNevu55S9XTcOITfe0MoWQMfZGag0FPbtMUPAVMY-Nh3ID0CxPn_oM61GMEb79EbNlOYYRG/s1600/Flemings+Filet_Lobster_LO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ZVBhveqF_HL4lT328tA-yj_BPe5CeMx81i89k5eGDD7uX8Gb6ysefJ6mjS8L58vxX0eojRNevu55S9XTcOITfe0MoWQMfZGag0FPbtMUPAVMY-Nh3ID0CxPn_oM61GMEb79EbNlOYYRG/s320/Flemings+Filet_Lobster_LO.jpg" width="202" /></a></div>
<span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 14px;"><b><i>Fleming’s Prime Steakhouse & Wine Bar</i></b></span></span></span><span style="font-family: Verdana,Helvetica,Arial;"><span style="font-size: 12px;">
</span></span><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 14px;">is pleased to celebrate Spring Break with
a fantastic “break” for its guests: the iconic combination of a tender <b>Filet
Mignon </b>and a sweet<b> North Atlantic Lobster Tail</b>, plus a starter course
and a side, all for only $34.95* for a limited
time.</span></span></span><span style="font-family: Verdana,Helvetica,Arial;"><span style="font-size: 12px;"><br /></span></span><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 14px;">“Spring break is a time for celebration, when family and
friends gather to take a well deserved respite from routine,” said<b>
</b>Russell Skall, Fleming’s Executive Chef. “We’re welcoming the warmer
weather with a classic favorite that can be paired with one of our seasonal
cocktails or the perfect wine from our extensive wine collection.”
</span></span></span><span style="font-family: Verdana,Helvetica,Arial;"><span style="font-size: 12px;"><br /></span></span><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 14px;">Now through April 7 at all Fleming’s locations, guests
can start the Spring Break Celebration with their choice of the <b>Wedge
Salad</b> with crisp iceberg lettuce with grape tomatoes, red onions and
crumbled blue cheese or <b>French Onion Soup</b> baked with gruyere and parmesan
cheeses. The generous filet mignon—Fleming’s leanest meat—and broiled lobster
tail with drawn butter are accompanied by a choice of <b>French Green Beans</b>
with shiitake mushrooms and porcini essence or <b>Fleming’s Mashed Potatoes</b>
topped with blue cheese, parmesan-peppercorn or roasted garlic.
</span></span></span><span style="font-family: Verdana,Helvetica,Arial;"><span style="font-size: 12px;"><br /></span></span><span style="font-size: medium;"><span style="font-family: Arial;"><span style="font-size: 14px;">The Spring Break Celebration is not on the regular menu
and is available only upon request. There are four Fleming’s in Phoenix in
Scottsdale (at Lincoln Road), North Scottsdale (at DC Ranch), Chandler and
Peoria. For details about your nearest location or to make reservations, please
visit www.flemingssteakhouse.com</span></span></span><span style="font-family: Verdana,Helvetica,Arial;"><span style="font-size: 12px;">.<br /></span></span>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com1tag:blogger.com,1999:blog-464313659604320887.post-40998523719687248082012-03-12T10:23:00.000-07:002012-03-12T10:23:31.887-07:00PHOENIX CITY GRILLE TO OFFER ANNUAL IRISH FARE PLUS A GUINNESS DRINK SPECIAL!<br />
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<span style="font-family: 'Times New Roman','serif';">St. Patrick’s Day is this Saturday and at Phoenix City Grille, that means
customers will have the chance once again to enjoy the restaurant’s annually
prepared and anticipated entrée: slow-roasted corned-beef brisket, served with a
Chipotle-Dijon glaze, scalloped cabbage and rosemary roasted potatoes, prepared
by Executive Chef Rory Hewitt. Plus, on Saturday, diners who wear green will
receive $2 off a Guinness stout to accompany their meal!</span></div>
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<span style="font-family: 'Times New Roman','serif';">“We have developed quite a
following for this annual entrée’,” said Sheldon Knapp, owner of Phoenix City
Grille, “so this year, we are preparing for our regular customers as well as the
new customers who hear about what we have planned!”</span></div>
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<span style="font-family: 'Times New Roman','serif';">Since 1997, Phoenix City Grille
has served as a highly recognized dining destination in Central Phoenix,
recognized for its high quality menu items and service. The restaurant offers a
full menu of American Contemporary cuisine, plus daily lunch and dinner
specials. On weekends, Phoenix City Grille offers a brunch in addition to its
regular menu. </span></div>
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<span style="font-family: 'Times New Roman','serif';">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 <a href="http://www.phoenixcitygrill.com/">www.PhoenixCityGrill.com</a>.</span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-16435923560383802402012-02-20T09:46:00.000-08:002012-02-20T09:46:28.401-08:00Celebrate AZ Beer Week at BoomBozz Pizza & Taphouse!<div class="MsoNormal">
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Here a list of what's going at BoomBozz Pizza during Arizona Beer Week in Gilbert. Starting Monday, Feb. 20, they will pair
two pints of a featured local craft beer with a large, award-winning, Famous
Creations pizza for $20!</div>
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<b>MONDAY, FEB. 20:</b></div>
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Mudshark Brewing Company (Amber) paired with the <span style="color: black;">International Gourmet Pizza Winner (named after the
founder’s daughter) </span>D'Sienna</div>
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<b>TUESDAY, FEB. 21:</b></div>
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Grand Canyon (Pilsner) paired with the <span style="color: black;">American Pizza Championship Winner </span>Tuscan
Chicken</div>
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<b>WEDNESDAY, FEB. 22:</b></div>
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Oak Creek Brewing Company (Nut Brown) paired with the <span style="color: black;">International Gourmet Pizza Winner </span>Portobello
Bello</div>
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<b>THURSDAY, FEB. 23</b>:</div>
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San Tan Brewing (Devil's Ale) paired with the <span style="color: black;">International Pizza of the Year Winner </span>Fire Roasted
Fajita</div>
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<b>FRIDAY, FEB. 24:</b></div>
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Sonoran Brewing (IPA) paired with the<span style="color: black;"> International Pizza of the Year Winner
</span>Pollotate'<span style="color: black;">, also recognized by Food Network
Magazine as one of “America’s Best Pizzas!”</span></div>
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At 5:30 p.m. each day a representative from each brewing
company will also be onsite with additional beer samples and promotional
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For more details regarding the unique menu items and
ingredients at BoomBozz Pizza visit <a href="http://www.boombozztaphouse.com/Menu/GilbertGilbertTownSquare/tabid/201/Default.aspx"><span style="color: windowtext;">http://www.boombozztaphouse.com/Menu/GilbertGilbertTownSquare/tabid/201/Default.aspx</span></a><span style="color: black;">.</span></div>
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<span style="font-family: Arial;"><span style="font-size: large;"><span style="font-size: 18px;"><i>Bike-In Movie
Night has Western Comedy on the Big Screen<br />Chef Jeff Kraus in the Kitchen
</i></span></span></span>
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<span style="font-family: Arial;"><i><span style="font-size: medium;"><span style="font-size: 14px;"><b><br />Calendar Listing</b></span></span></i><span style="font-size: medium;"><span style="font-size: 14px;"><b><br />Bike In Movie Night: <i>The Three
Amigos</i></b>Friday, February 24, 2012<br />6:30 – 7:30 – Previews + Prix
Fixe<br />7:30 – 9:00 – Main Feature<br /> <br />$10 for Prix Fixe sampler – RSVP
requested<br />$3 to $5 ala carte food and drink menu<br /> <br /><b>HB Hanratty’s
Pub</b>537 E. Camelback Rd.<br />Phoenix,
AZ<br /> <br /> <br />Spruce up your cruisers, fixies and
tandems for <b>Bike-In Movie Night</b> at HB Hanratty’s Pub. Everyone is
encouraged to ride their bikes to this <b>Arizona Beer Week </b>celebration of
Mr. Hanratty’s “Three Amigos” – bicycles, brews and food. Inside, the classic
western comedy <i>The Three Amigos</i> will play on the big screens, a selection
of Beer Bargains will be on tap, and movie-themed snacks from Chef
extraordinaire Jeff Kraus of ++experience++ will be available ala cart. The
movie showing is free and beers and snacks will be priced at $5 or less per
item. <br /> <br />Mr. Hanratty and Chef Kraus team up again for Arizona Beer Week
after their successful tasting event last year. This time, Mr. Hanratty
declared: “Let them ride bikes!” It is his favorite form of transportation and
one that Arizonans can ride comfortably nearly year-round. Cycling through the
pub’s Central and Camelback neighborhoods is a wonderful and much safer way to
“bar hop,” he explains. For those outside the neighborhood, a bicycle makes the
pub within easy access of the Light Rail.<br /> <br />Kraus is also no stranger to
“alternative” transportation. After circling the Valley in his popular food
truck, Truckin’ Good Food, he shuttered the mobile eatery to develop
++experience++. He now specializes in pop-up and guest chef events where he can
be even more creative with his menus. After serious viewings of <i>The Three
Amigos</i> in the name of research, he is planning a range of movie-appropriate
snacks that will also pair to Hanratty’s featured Beer Bargains.<br /> <br />The
Bike-In begins with Previews from 6:30 – 7:30 where a prix fixe sampler will be
available for $10. This will include a sampler of snacks not available on the
ala carte menu plus one Arizona draft beer. At 7:30 the curtain rises for <i>The
Three Amigos.</i> <br /> <br />As always, there will be prizes and give aways
throughout the night. Those who arrive on bicycle will receive a gift and second
entry in the give away drawing.<br /> <br />RSVPs are requested for the Prix Fixe
Sampler on the HB Hanratty’s Facebook page – facebook.com/hbhanrattys.<br /> </span></span></span>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-45229633976860646322012-02-08T08:36:00.000-08:002012-02-08T08:36:49.952-08:00Fleming’s Prime Steakhouse & Wine Bar Celebrates Wine and Art Two Exclusive Silver Oak Wine Dinners with Artist Thomas ArvidFleming’s Prime Steakhouse & Wine Bar is hosting two Silver Oak Wine Dinners
with special guest, artist Thomas Arvid. The first dinner will take place on
Wednesday February 22 at the Scottsdale Road and Lincoln location; the second
dinner will be held on Thursday, February 23 at the North Scottsdale/DC Ranch
location. Both dinners will begin at 6:30pm. Arvid will unveil three new
paintings at the dinner, which features wines from Silver Oak Vineyards. His
work will be available for purchase and guests may also bring their other Arvid
pieces to be signed by the artist that evening. Brooke Michaels, the regional
Silver Oak representative will also will be at the event to speak about the
wines.<br />
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The meal will begin with Mini Ceviche Tostadas with Avocado,
Citrus and Fennel paired with Twomey Sauvignon Blanc, Napa Valley, 2010. The
second course features Two Lamb Chop Lollipops with Creamy Goat Cheese Polenta
and Oven Roasted Tomatoes in a Red Wine Demi-Glace accompanied by Twomey Pinot
Noir, Santa Barbara, 2008. The main course will be a delicious Prosciutto
Wrapped Filet Mignon with Truffled Bordelaise Sauce and Roasted Red Pepper
Mashed Potatoes. This is perfectly paired with Silver Oak Cabernet, Napa Valley,
2006 and Silver Oak Cabernet, Alexander Valley, 2007. The meal finishes on a
sweet note with a decadent Chocolate Mousse Cake.<br />
<br />
The Silver Oak Wine
Dinner with Thomas Arvid is $125 per person, excluding tax and gratuity.
Reservations are required and may be made by calling the Scottsdale/Lincoln
location at 480.596.8265 or the North Scottsdale/DC Ranch location at
480.538.8000.Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-65283776288451380522012-02-01T09:06:00.000-08:002012-02-01T09:07:56.134-08:00Dom. de la Patience Chardonnay<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2EBhoVCd3ez-CGX78VERk3n8iHGpllZish7LEsu5v9bCbv0ArSIkTChHFH3NzyXEjy9cXz3do3FaVrFwaGNnhsxEjRGx7J4FLxWhysQ_LLLoP5keNm3S7r4u8U39KznzwLhranPHLoMC/s1600/Patience+chard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY2EBhoVCd3ez-CGX78VERk3n8iHGpllZish7LEsu5v9bCbv0ArSIkTChHFH3NzyXEjy9cXz3do3FaVrFwaGNnhsxEjRGx7J4FLxWhysQ_LLLoP5keNm3S7r4u8U39KznzwLhranPHLoMC/s320/Patience+chard.jpg" width="191" /></a></div>
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This family estate located in the Costières de Nîmes takes
its name from a wild, aromatic herb “La Patience” that can be found throughout
the vineyard. Costieres de Nimes is where Languedoc and Provence meet and is along the right bank of the Rhone River. In 1994, after a decade of managing the winemaking at the local
cooperative Christophe Aguilar decided it was time to make his own wine. Today
Christophe farms 60 hectares of vines, fifty-years ago his grandfather farmed
the same soil, with a deep respect and understanding of the terroir. The winery is in the process of converting to organic having been sustainable. These Vin des Pays des Coteaux du Pont du Gard wines comes from the Southern Rhone valley known for its quarries and it's stones that were used to build Roman aqueducts. In addition to making several blends using Syrah and Grenache they also make a Merlot and 2 Chardonnays, 1 aged in oak and 1 not. Below is some information on the non- oaked Chardonnay.</div>
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The Chardonnay vines are 13 years old and the wine wine is vinified in tanks and aged in concrete for 3 months.On the palate the wine is dry and crisp with a sense of minerality. Citrus and peach show through and the the acidity makes this a great food wine to pair with salads, seafood, grilled vegetables and soft cheeses. The wine is meant to be drank in the next 3 years. This wine should retail for under $15.</div>
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<br /></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-1540448095895218462012-01-23T08:36:00.000-08:002012-01-23T08:38:15.381-08:00P.F. CHANG’S CELEBRATES CHINESE NEW YEAR WITH RED ENVELOPE GIVEAWAY<br />
<i style="mso-bidi-font-style: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 14pt;">Between January 23 and February 6, Guests Will Be Rewarded</span></i><i style="mso-bidi-font-style: normal;"><span style="font-family: "Calibri","sans-serif"; font-size: 14pt;"> With A Specialty Envelope & Surprise Offer </span></i>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">P.F. Chang’s is
ringing in the Year of the Dragon with a special gift for guests. In honor of
the 15-day Chinese celebration, guests who visit any P.F. Chang’s in the United
States from January 23 through February 6, 2012 will receive a red envelope
containing an unknown reward. On the guests’ next visit, a P.F. Chang’s manager
or server will open the envelope and reveal its contents.* The secret offer
could be a discount on the meal (10%-50%), a free appetizer or dessert, and
must be redeemed by March 4, 2012. Red envelopes
are a traditional Chinese gift of the New Year and the red color symbolizes
good luck while warding off evil spirits.</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">To honor the occasion, P.F. Chang’s has partnered
with Tsingtao Lager, China’s #1 beer, to create a specialty cocktail. The limited
edition Dragon Punch features Tsingtao, Skyy Infusions Dragon Fruit Vodka and is
mixed with Siracha for a balance of sweet and spice.</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">“We are excited to celebrate the Chinese New Year
with great Chinese cuisine in our restaurants and share this festive occasion
with our guests,” said Lane Cardwell, President of the P.F. Chang’s concept. “We
look forward to rewarding our diners with a special offer that honors the
spirit of the holiday.”</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">The red envelope promotion extends beyond the
restaurants with a Facebook application launching on January 23. Fans of P.F.
Chang’s can open a virtual red envelope through February 13 and enjoy a
fortune, a coupon for a P.F. Chang’s Home Menu frozen meal and t-shirt, or a
$25 P.F. Chang’s restaurant gift card. </span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">For more information on Chinese New Year at P.F.
Chang’s, please visit: <a href="http://www.pfchangs.com/dragon">www.pfchangs.com/dragon</a>
and <a href="http://www.facebook/pfchangs.com">www.facebook/pfchangs.com</a></span></div>Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0tag:blogger.com,1999:blog-464313659604320887.post-56663090105352051732012-01-11T09:34:00.000-08:002012-01-11T09:35:28.161-08:00La Bella Vita Frappato<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZkTlzcXWilGf2Cyq2H5XZbvwPHIxUxCpSAwTJXd4m9MDs_VIdhmw5NiYJ1ZI-_OQQWAAHYh452UVzHSOlg5a3p4dK6QD4dUPGMynjAM_EXb-T6ulhx6ifEd2u2nba3cg8pFCoYQEtyZ6/s1600/La+bella+vita+frappato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZkTlzcXWilGf2Cyq2H5XZbvwPHIxUxCpSAwTJXd4m9MDs_VIdhmw5NiYJ1ZI-_OQQWAAHYh452UVzHSOlg5a3p4dK6QD4dUPGMynjAM_EXb-T6ulhx6ifEd2u2nba3cg8pFCoYQEtyZ6/s320/La+bella+vita+frappato.jpg" width="191" /></a>When one things of red wine from the island of Sicily they think of Nero d' Avola, but there is another grape that deserves some attention Frappato. La Bella Vita "The Good Life" produces Frappato from the western side of Sicily around the city of Marsala. Frappato grapes makes light bodied wine and has a grapey nose.<br />
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Dark red to the eye, Frappato on the palate is offers good fruit and earthy nuances. Medium tannins along with a hint of spice and cherries it's dry with nice finish. This wine is best paired with red meats and game and could also go nicely with aromatic cheeses. <br />
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<br />Sandyhttp://www.blogger.com/profile/17345825920430388184noreply@blogger.com0