RUBEE TUESDAY, JULY 19-25: Market Street Kitchen, Barrio Cafe Gran Reserva, Crudo and Dillon's KC BBQ

July 26, 2016 / Christina Barrueta

A recently-launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Market Street Kitchen: Piggy Wings, lomi lomi, and big eye poke

Wednesday, July 20th. I've been a long-time fan of Market Street Kitchen (I chose to spotlight it in a 2014 issue of AZ Wine Lifestyle), but it had been a while since I've visited this North Scottsdale gem. Well, now I have an even bigger excuse to get here more regularly: Garrit's fantastic cocktails and Secret Treasure Island Tiki Menu, and Chef Hunn's dishes, especially those drawing on his Hawaiian roots such as teriyaki "piggy wings", sockeye salmon lomi lomi, and big eye tuna poke with mango and shiso leaves. Follow this link for a detailed recap.

Thursday, July 21st. It was with great anticipation that Phoenix fans awaited James Beard Award-nominated chef Silvana Salicido Esparza's new restaurant - Barrio Gran Cafe Reserva. I had made reservations the first day they were accepted, but then had to cancel, so I was really looking forward to a wonderful dinner catching up with our friend Kathy. I loved everything about it, including its intimate size (I think it seats about 25 people) and the beautiful art.

Thanks to Miranda, we had great service and suggestions, and I love the 100% Mexican wine list and cocktails using bacanora and sotol.

Fenix

Cocktail list

Lowrider and Sonora

The wonderful food really speaks to Chef's philosophy and the tasting menu is different than anything she has done at her previous restaurants. It captures the true spirit of Mexico in a sophisticated yet unassuming way. You can see a lot of heart and dreams went into this little jewel.

Kathy and I chose the tasting menu, while my husband opted for a la carte items of tableside guacamole and mole du jour.

Miranda made our gucamole

Pollo con mole

Tasting menu: Pepino (cucumber with lime and chile de arbol)

2: Queso menonita with fried Hoja santa and salsa de aceite de cacahuate

3: Scallop aguachile, avocado, orange, jicama, salsa verde cruda

4: Pork belly chicharron taco with tomatillo milpero, melted quesao asadero, chile de arbol salsa

5: halibut with xocontole and white wine-guayaba reduction

Pineapple-mezcal intermezzo

7: Lamb with huitlacoche and truffle

Oaxacan chocolate mousse with Ancho Reyes, mezcal berres, crema chantilly

Saturday, July 25. After celebrating the 6th anniversary of Phoenix Bites (congratulations Taryn!) we stopped on the way home at Crudo. I've been a fan since their original location (I wrote this in 2010 after a visit with current food critic Dom of the AZ Republic), and since then it's gone on to win awards and accolades for both food and cocktails. Another amazing dinner with our friends Margo and Norman just made us realize how overdue we were for a visit. They also have one of the best deals in town as dinner can be coursed with your own choices from the menu: 3 for $35, 4 for $45, 5 for $55. The four of us feasted on three courses each and some of our dishes at another perfect night at Crudo included:

Yellowtail crudo with bottarga

Octopus with pickled garlic

Semolina gnocchi with lamb neck

Brisket with fingerlings and radicchio

Sunday, July 24. Doing errrands in our NW Valley neighborhood, we stopped at a favorite BBQ spot for a quick supper at Dillon's KC BBQ: Award-winning onion rings, smoked chicken taquitos, and the brisket platter with a side of BBQ beans and coleslaw

Check back next week as my plans include visits to Citizen Public House, a bar competition at Wasted Grain, Deseo at the Westin Kierland, Craft 64, The Mission, Eddie's House, and Bitter and Twisted.

To browse past Rubee Tuesday recaps, click this link.

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categories / Rubee Tuesday
tags / Market Street Kitchen, tiki, Crudo

SumoMaya

July 25, 2016 / Christina Barrueta

Stepping into Scottsdale's SumoMaya sets the tone for the distinctive menu. Its bold and colorful decor fits its vibrant Mexican-Asian cuisine in a bright and airy space with 30-foot ceilings and an open kitchen, all anchored by a carved tree in the center of the room. Executive Chef Roberto Madrid (formerly of Deseo) is well-known for his creative dishes which draw on his Mexican roots, 30 years of experience from time spent in New York to Morocco, and culinary tours through Latin and South America.

At SumoMaya, Chef Madrid and his talented team skillfully weave the ingredients and nuances of these varied cultures into creative, innovative dishes. Although SumoMaya opened in June of 2014, this was my first visit and, as a huge fan of Chef Madrid, I couldn't wait for the SumoMaya experience.

Early on a Thursday evening, the large space was full with a lively, happy crowd. I asked our friendly waiter Zack if it was always this busy. "No," he laughed, "this is actually a little slow for us." A good sign for what was to come. The comprehensive menu is divided into Guacamole (five variations), Sopas, Ceviche, Vegetables, Sushi, Tortillas y Mas, From the Wok, and Wood Burning Grill. So many mouth-watering combinations enticed me, how to decide? Fortunately, we wouldn't have to. As I received a media invitation, gregarious and welcoming General Manager Jason would take charge and send out some of the restaurant's most popular dishes and his personal favorites, along with an introduction to their specialty cocktails.

We sipped on a refreshing Patron margarita, elevated with Combier orange liqueur and housemade limonada made with yuzu, as we snacked on a house specialty - creamy guacamole enlivened with dried fruit and crunchy pops of tart pomegranate.

Next was one of my favorite dishes of the night and a prime example of Chef Madrid's brilliant Peruvian touches. Sumo Tiradito. Tiradito is the Peruvian version of sashimi or crudo. At SumoMaya, silky slices of hamachi are draped in a tangy passion fruit sauce and embellished with dulce de leche, lemon sorbet, and warm choclo (Peruvian corn). It's a brilliant combination, with the sweetness of the dulce de leche combining with the piquant sauce and bright sorbet to perfectly accent the pristine seafood.

We were told another crowd-pleaser is the Spicy Peach cocktail made with peach limonada, Combier peach liqueur, and a gentle kick of chile de arbol-infused tequila, garnished with Thai basil. If you love well-balanced sweet + heat in your cocktails, as I do, this one's for you.

Ecuadorian ceviche plated a wood-roasted tomato salsa spiked with chile and citrus crowned with shrimp poached in a seasoned court bouillon for an extra boost of flavor and avocado to add creaminess.

Coconut ahi tuna tartare was as picturesque as it was delicious - a half coconut on a bed of ice filled with cubes of big eye tuna tossed in a creamy Vietnamese coconut dressing with Mexican limes and jalapeno, and decorated with orchids and crispy plantains. (Tip: After your shell is empty, ask the kitchen to chop up the coconut meat for round two).

With such an interesting menu, you'll find lots of signatures at SumoMaya, and the Sumo-Rita, the house margarita, is another. It's easy to see why when you try this frozen blood orange margarita made with tequila, lime, blood orange liqueur and puree, and topped with Grand Marnier foam. And, as Jason advised, it makes a perfect "palate-cleanser" between courses. I like how he thinks!

The Billionaire Roll is a splurge but worth it. Imagine a decadent roll stuffed with sweet snow crab meat, asparagus and a touch of soy aioli. Then drizzle it with truffle butter and finish with thin slices of melt-in-your-mouth A5 Wagyu beef. The finishing touch? It's topped with a tangle of green onion and a shower of gold flakes.

The Skinny Margarita seemed more like a luxurious margarita, combining Azuñia silver tequila, Veev açaí spirit, limonada and plump blueberries.

Our next course brought a best-seller, the Miso Sea Bass, a velvety miso-marinated filet of bass draped in an umami-rich caramel sauce and topped with a thatch of pickled onions and cilantro.

SumoMaya not only knows its way around seafood, but chicken too. Crispy chicken mole arrived as battered nuggets of juicy chicken enrobed in a complex mole sauce imported from Veracruz, garnished with sweet plantains and toasted sesame seeds, and served with a mound of fluffy steamed rice.

As I was posting cocktail pictures on social media, two knowledgeable food-industry friends, Melissa and Susie, urged me to try the Green Magic Mojito. I do what I'm told, and it was a creamy, delicious blend of coconut rum, coconut puree, "green magic" horchata, Nigori sake, and mint and a perfect finale cocktail. They know what they're talking about!

How to end such a feast? With an award-winning indulgence, SumoMaya's Tres Leches, winner of a 2016 Foodist Award for Best Dessert. Be sure to save room for this toasted marshallow-covered, "three milk"-soaked slice of buttery pound cake plated on a pool of horchata and strewn with chocolate rice krispies.

SumoMaya is located at 6560 N. Scottsdale Road, Scottsdale and serves lunch and dinner, with brunch on the weekends. Take advantage of their Social Hour/Happy Hour daily from 2 pm to 6 pm and Late Night 9 to 11 pm (10 pm to 2 am on Fridays and Saturdays). 480-397-9520

General Manager Jason Pohlman

Ask for Zack on your next visit!

I received a complimentary media invitation

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categories / Media Invite
tags / SumoMaya, Tres leches, Margaritas, mole, tiradito

RUBEE TUESDAY, July 12-18: Tanzy, SumoMaya, Blue Hound, Bitter and Twisted, VomFASS, The Camby

July 19, 2016 / Christina Barrueta

A recently-launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

SumoMaya's Billionaire Roll with wagyu, snowcrab, asparagus, truffle aioli, and gold flake

Wednesday, July 13. I haven't been to Tanzy in a while, and we had a great reminder of how good it is when we took a Tanzygram Teach class, saw a movie at iPic, and returned for dinner. Click on the photo below for a detailed recap.

Thursday, July 14. What took me so long to get to SumoMaya? It's a beautiful restaurant with fantastic food (I especially love Chef Roberto Madrid's Peruvian accents) and excellent cocktails. For details and photos on our first visit, click on the picture below.

Sumo tiradito with hamachi, passionfruit sauce, lemon sorbet, dulce de leche and choclo

Saturday, July 16. Noah Momyer is the new head bartender at Blue Hound by way of Seattle and he's mixing and shaking things up with his creative libation list. Look for a recap and photos to post next week on some of his stellar cocktails, along with a sampling of Chef Sean Currid's recent menu additions.

On Top of Mont Blanc: Bulldog gin, walnut liqueur, blackberry liqueur, and lemon bitters

Fried green tomatoes with spicy remoulade and jumbo lump crab

And since we were right across the street, we popped in to Bitter and Twisted for a Negroni nightcap and a bonus - Ross let me know that I could still get a HighSpirited cupcake! This week's special was theOld Fashioned cupcake with cherry vanilla velvet cake stuffed with Four Roses bourbon pastry cream and frosted with bourbon and orange buttercream.

Monday, July 18. I attended a media event at VomFASS in Scottsdale and felt like a kid in a candy store! It was full of treats to drink, eat, and cook with, including vinegars, oils, condiments, pastas, liqueurs, wine and spirits (be sure to check out their cask-aged selection). Click this link for a detailed recap and more photos.

Monday, July 18. I was also invited to a special Chef's Roll competition at The Camby Hotel. Chef Dushyant Singh of The Camby and Chef Jeremy McMillan of Bourbon Steak pulled out all the stops.

Che Dushyant Singh

Chef Jeremy McMillan

We started with Bee's Knees at a welcome reception before taking our seats to watch the chefs in action. Both a People's Choice and judges' scores were tallied. Congratulations to Chef Dushyant for the win! He will be traveling to San Diego for the Rock'n Chef Final. More information can be found at this link.

Check back for next week's Rubee Tuesday as I visit Market Street Kitchen, Barrio Cafe Gran Reserva, Crudo, and Dillon's KC BBQ.

Click this link for last week's recap. http://www.writeonrubee.com/diningout/2016/rubee-tuesday-july-5

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categories / Rubee Tuesday
tags / Tanzy, SumoMaya, Blue Hound, VOM FASS, The Camby

VomFASS Scottsdale

July 19, 2016 / Christina Barrueta

One of the perks of being a food writer is attending media events where you're introduced to a new favorite and realize you needed your misconception corrected. VomFASS is such a place. I erroneously thought it was an olive oil and vinegar boutique but it is more, so much more.

VomFASS has its roots in Europe, with the flagship VomFASS store opening its doors in 1994 in Regensburg, Germany. "Vom fass" means "from the cask," in reference to the original importers' and owners' concept of selling spirits from casks. The first stores arrived in the US in 2006 and now there are nearly 30 stateside and more than 300 worldwide. VomFASS Scottsdale owners Melisa and Louis Conti welcomed Arizona patrons with a grand opening in the spring of 2015, and last night I had a chance to see the vast array of their selection.

You'll most likely immediately notice the display of casks filled with a multitude of spirits such as armagnac, brandy, rum, whiskey, gin, sherry, and grappa.

Spirits can be purchased in a variety of sizes and labeled in reusable glass bottles that make the perfect gift.

Absinthe fans will be happy at VomFASS too.

Absinthe fountain

Absinthe Libertine 72 and 58

Rows of liqueurs range from floral Wild Rose, to tart Sour Cherry, to Latte Macchiato Cream.

Eric Husti of Quench Fine Wines was also on hand to guide us through wine tastings.

Owner Melisa Conti treated us to cocktails using VomFASS products, such as a mojito made with Calamansi Balsam.

If you love to cook, it will be hard to resist the shelves lined with pastas, condiments, seasonings, oils and vinegars such as hard-to-find ingredients like nut and seed oils.

It wasn't all about sipping beverages. We also grazed on a variety of dishes made with VomFass ingredients.

Mango Salmon Bites with VomFASS chili oil and Mango Balsam

Blueberry-corn salsa with VomFASS basil olive oil, blueberry balsamic, and jalapeno oil

Roast pork with VomFASS lemon olive oil, Virginia BBQ seasoning, and date vinegar

Orange Mascarpone Wafers with VomFASS orange olive oil

If you're a food lover, beverage aficionado, or looking for thoughtful gifts, it's time to get to VomFASS. I'll be back to stock my pantry and home bar, perhaps next Thursday.

Learn more about VomFASS as they host a Spanish cooking class with Sur La Table this Friday, the 22nd. Visit this link for details.

VomFASS Scottsdale is located at 7135 E Camelback Rd #145, Scottsdale, AZ 85251. Phone: (480) 699-1099

I attended a complimentary media event.

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tags / VomFASS, vom fass, Scottsdale

Tanzy Scottsdale and Tanzygram Teach

July 17, 2016 / Christina Barrueta

A Negroni and the Parma Board (all Instagram  photos were taken with my Samsung Galaxy S7 Edge phone) — A Negroni and the Parma Board *(all Instagram photos were taken with my Samsung Galaxy S7 Edge phone)*

Every other Wednesday, Tanzy at Scottsdale Quarter hosts "Tanzygram Teach" led by social media expert Robert Dube, and I was invited to attend the July 13th class. I'm always looking for Instagram photo tips so I didn't hesitate to say yes.

Our group met in a private dining room, where Robert introduced himself and explained how the class was set up. Smaller tapas-sized items would be brought out first to photograph, and then we would be served full dishes to share with our fellow students. Our fun and informative class covered guidelines and tips for Instagram including lighting, camera angles, and editing apps (Robert recommends snapseed). "When you see the picture, you should be able to taste the food," said Robert, "and my goal is to help you get there."

Our tantalizing array of photo subjects included orecchiette pasta with turkey sausage, meatballs with pomodoro and whipped ricotta, Italian shrimp and grits, cheese and charcuterie, branzino with Israeli couscous, spinach, and roasted tomatoes, and scallops with brussels sprouts and pancetta.

Shrimp with mushrooms, pork belly and polenta

Parma Board: prosciutto, salami, coppa, buffalo mozzarella, gorgonzola dolce

Branzino with Israeli couscous and fennel puree

Scallop with brussels sprouts and pancetta

What a great idea! It's a lot of fun, and if you have't been Tanzy, it's also a delicious introduction to their menu. We all learned new tips and met friendly like-minded food fans. The next Tanzygram Teach will be held on July 27th. For more information, visit this link.

After such a tasty glimpse of Tanzy's Italian cuisine, we were looking forward to our dinner later that evening. Tanzy is located at iPic Theater, so our plans after class included a movie. We watched Central Intelligence in our Premium Plus recliners with complimentary popcorn and sipped on cocktails (Negronis for me, martinis for my husand) from Tanzy's bar before returning for our dinner reservation.

We ordered some of our favorites from the class such as the gulf shrimp and grits with maitake mushrooms, confit pork belly, rich veal pan jus and creamy polenta, tender pork meatballs crowned with whipped ricotta, and the wonderful orecchiette with housemade turkey sausage, Swiss chard, thyme and fennel pollen. We rounded out our meal with new-to-us dishes such as cast iron crispy polenta topped with sweet tomato jam, mascarpone, and peppery arugula, the soup of the day, a velvety carrot bisque, a and a juicy grilled 10-oz filet mignon. Too full for dessert - next time!

Crispy polenta with tomato jam, mascarpone, and arugula

Creamy carrot bisque

Caesar salad

Pork meatballs with ground pork, prosciutto and mortadella with pomodoro sauce and whipped ricotta

Orecchiette with housemade turkey sausage, wilted Swiss chard, thyme and fennel pollen

Shrimp with maitake mushrooms, confit pork belly, polenta, and veal pan jus

Grilled filetwith haricot vert, roasted fingerling potatoes, and red wine sauce

Dinner was such a feast, we've already made plans to return to bring mom and dad for a movie and dinner. We also had friendly and knowledgeable service from Josh and Jacob. Tanzygram Teach with dinner and a show - a perfect visit!

Tanzy Scottsdale is located at 15257 N Scottsdale Rd, Scottsdale, AZ 85254. Phone 480-483-3255.

I received a complimentary media invitation.

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categories / Media Invite
tags / Tanzy, Scottsdale, iPic

RUBEE TUESDAY, July 5-11: Proof, Arrowhead Grill, Sel, 5th and Wine, Citizen Public House, DeSoto Central Market

July 12, 2016 / Christina Barrueta

A recently-launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Squash blossom stuffed with mesquite-smoked lobster on roasted corn puree at Sel in Scottsdale

Tuesday, July 5. Proof at the Four Seasons Scottsdale Resort held a contest inviting Facebook fans to suggest a burger with creative toppings for a BYOB or Build Your Own Burger. The winning submission would be featured for a week in July. I was so excited to find out that my Spanish-inspired burger won, and also that it would be featured for the whole month! On Tuesday, we were invited for dinner to launch the burger and I even joined the chefs in the kitchen. Click the photo below for details of the delicious burger Chef Joey Cavaretta created. Thank you Chefs!

Chorizo burger with smoked paprika mayo, Manchego cheese, romesco, and arugula

Wednesday, July 6. My favorite neighborhood steakhouse, Arrowhead Grill in Glendale, had a Buy One, Get One special on their signature Delmonico. It's my favorite cut so I didn't hesitate when my husband suggested dinner out. And bonus! We timed it right for Wine Down Wednesday where they offer special bottles at 50% per off. Justin Vineyards Isosceles was a perfect pairing.

We also shared sides of baked stuffed potatoes and creamed spinach, and finished with the addictive butter cake. And a shout-out to Ronnie Buchanan for the great service.

Thursday, July 7. On assignment for the Scottsdale Visitors Bureau, we spent an evening at downtown Scottsdale's weekly Artwalk. What a fun event. It was my first time (what took me so long?), but not my last. The theme was International Artwalk and in addition to beautiful galleries like Casa des Artistas owned by one of my husband's high school friends, I admired Vietnamese artists at the Calvin Charles Gallery, and enjoyed entertainment such as Japanese Taiko Drummers and live Caribbean music and Japanese lanterns.

Fushicho Daiko

Casa de Artistas

Cocktail and restaurant stops included a new gem I had never been to before: Sel. Located right in the middle of the artwalk (it was a former gallery), it's a wonderful find that has only been open three months. Chef Branden Levine welcomes guests to a fine dining experience with a four-course, prix fixe dinner menu. You can also order a la carte, as we did when we stopped in for excellent cocktails and fabulous appetizers before our stroll. Look for a future in-depth feature when we return for dinner.

Yellow tomato gazpacho with avocado-lime gelée, peach granité, tarragon oil drizzle.

Sel

Cerise Fumée with Vida mezcal, Ancho Reyes chile liqueur, black cherry puree, lime juice and smoked sea salt.

Josh at the bar made a great Manhattan

Mesquite-smoked lobster stuffed squash blossom

We strolled on to more galleries and our next two stops: Offering 35+ wines by the glass and live music, 5th and Wine was a perfect oasis to cool down and take a break between the galleries. Bonus was live music on gallery nights.

Later, we ended our evening with cocktails at the bar of Citizen Public House. We also couldn't resist ordering another round of appetizers. Thanks to Elijah for the great recommendations and cocktails.

5th and Wine

Live music with Alan DeQuina

Instant Gratification at Citizen Public House

Crabcakes, yellowfin ceviche, and Bernie's mac 'n cheese

Sunday, July 10. We weren't out, but since it was National Piña Colada Day, we had to whip some up at home.

Monday, July 11. Uber announced the launch of its UberEats Phoenix program at DeSoto Central Market. Check out the current UberEats delivery area, which will be expanding in the near future. Invitees at the private event were treated to cocktails from Bitter and Twisted, an array of delicious food by The Larder + The Delta, Tacos Chiwas, The Vig, The Clever Koi, and, for dessert, High Spirited Cupcakes. Yes, you can now have dishes from Phoenix' best restaurants like these delivered right to your door. Aside from enjoying Lauren Klein's wonderful High Spirited Cupcakes at Bitter and Twisted, UberEats is now exclusively the only other way to get these delicious boozy cupcakes.

Uber Community Manager Gabe Williams

Chef Bob Tam of Bitter and Twisted

Lauren Klein and Heather of High Spirited Cupcakes

Tim Lafever of Bitter and Twisted

Chefs Stephen Johnson and Bernie Kantak

B & T cocktails

The L.I.T. Up

Larder's buffalo cauliflower

The Gladly's Original Chopped

Clever Koi's pork belly bun

Tacos Chiwas

Tequila and Old Fashioned cupcakes

Check back next week when my plans include visits to Tanzy, SumoMaya, Blue Hound Kitchen, VOM FASS, and a special Chef's Roll event at The Camby.

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categories / Rubee Tuesday
tags / Scottsdale, Sel, ArtWalk, Arrowhead Grill, DeSoto Central Market, Proof, 5th and Wine, Citizen Public House

Four Seasons Scottsdale Summer Specials

July 08, 2016 / Christina Barrueta

It's no secret that the Four Seasons Scottsdale at Troon North is one of my favorite resorts, and a favorite staycation spot. This summer is jam-packed with special summer menus and offers. Onyx Bar and Lounge is featuring Chef Samantha Sanz's global mashup menus with suggested wine and cocktail pairings available from 5:00 to 9:30 pm Sunday through Thursday. The schedule is Sunday - Thailand; Monday - New Orleans; Tuesday -Mexico; Wednesday - Italy; Thursday - France.

I'm planning to visit often enough to try all the menus, such as taking a journey to NOLA with an oyster po' boy and a Sazerac, or pad thai with the Thai'd Up (markut lime-infused pisco spiked with green coconut curry). And dinner comes with a spectacular view on the Onyx terrace.

Also available in Onyx is Executive Chef Mel Mecina's submission for the James Beard Blended Burger Project focusing on incorporating mushrooms as a healthier alternative. His delicious burger features a mushroom medley including cremini, maiatake, and white beech mushrooms with ground brisket, stuffed with smoked gouda, topped with caramelized red wine onions, truffle aioli, and arugula, and served with porcini-dusted fries. Fantastic!

Proof Canteen is also joining in the fun with summer specials.

Specials include Throwback Thursdays, Pie Fridays and Sunday Night Oyster Specials. There's also a social media promotion. Tag @ProofCanteen on Facebook or Instagram while enjoying a meal at Proof and receive a free appetizer up to $15 with the purchase of an entree on your next visit.

I won a Build Your Own Burger contest and my Spanish Burger special will be featured for the whole month of July. Click on the photo below for details!

Bacon Happy Hour pairs their addictive candied bacon with cocktails, beer, or wine.

Follow ProofCanteen on Instagram to learn the secret password, enjoy ice cream treats for 50% off until August 31st, and visit on Friday nights for Chef Dell's Summertime Smokehouse with mouthwatering specials like this smoked pork belly.

The Four Seasons Scottsdale at Troon North is located at 10600 E Crescent Moon Dr, Scottsdale, AZ 85262.
Phone:(480) 515-5700.

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Visit Proof at the Four Seasons in July for My Spanish Burger Winner!

July 06, 2016 / Christina Barrueta

To celebrate National Burger Month in May, the Four Seasons Scottsdale at Troon North held a BYOB contest: Build Your Own Burger. The Facebook contest announced "From toppings to bun-style, tell us how you would construct the perfect burger. Comment below, and your dream creation could be featured for a week at Proof!" There were so many creative submissions, such as Emett E's andouille burger with asiago and caramelized onion remoulade or Tony P's caprese burger with tomato, mozzarella, and balsamic, so I was thrilled to learn my burger submission was the winner.

On Tuesday, we were invited to Proof for the burger launch, which will be offered for the entire month of July from 11:30 am to 5:30 pm.

Even more exciting was joining Chefs Joey Cavaretta and Del Morris in the Proof kitchen and getting to taste what they had created. I was handed a chef's jacket with my name (thank you Chef Mel!) and then it was time to cook. One tip I learned from Chef Joey? I've been under-seasoning my burgers. Note to self: Salt more generously.

With Chefs Joey Cavaretta and Dell Morris of Proof at the Four Seasons Scottsdale

And how is the burger? Wow! I can't imagine you'd find a more juicy, flavorful burger. The Proof team's creation features a beef burger mixed with chorizo and its tangy, smoky chile heat, layered with creamy pimentón mayo, melted Manchego cheese, romesco (a traditional Catalan sauce made with pureed tomatoes, peppers, garlic and nuts), and fresh arugula. The toasted brioche bun is the perfect texture - soft enough to press around the generous fillings, but sturdy enough to capture all the delicious juices without falling apart. Served with hand-cut skin-on fries dusted with paprika, it's the perfect combination.

While Ernesto opted for the burger and beer duo, I ordered a Just Beet It (beet, rosemary, and ginger-infused gin with elderflower, lemon, and pineapple) and finished with a well-crafted Sazerac. It's not just the burger that is delicious at Proof. We started with the addictive pretzel knots and spicy cheddar dipping sauce, and the king crab special with four special accompaniments: a Tito's vodka cocktail sauce, Tabasco aioli, housemade jalapeño salsa verde, and shooters of chile de árbol hot sauce.

And save room for dessert since Proof has a bake shop and a soda fountain with grown-up milkshakes and ice cream. Our knowledgeable waiter's suggestion of the Big Island with decadent coconut-rum ice cream topped with pineapple, toasted macadami nuts, whipped cream, and Hawaiian sea salt was a winner, and my husband polished off his "C is for Cookies" milkshake with cookies and cream ice cream, crushed Oreos and chocolate chip cookies. Bonus: For Proof's Ice Cream Days of Summer special, all ice cream treats are 50% off through August 31st.

While I was there, I learned about the other special summer promotions at Proof, including Bacon Happy Hour, Sunday Night Oysters, Pie Fridays, Summertime Smokehouse, Secret Password specials, and more. Click here for my write-up on the details, along with Chef Mel's entry into the James Beard Blended Burger Project.

If you get to Proof this month and try the Spanish burger, tag me on Twitter or Instagram - I'd love to know what you thought!

Chef Joey Cavaretta of Proof and Executive Chef Mel Mecinas of the Four Seasons

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categories / Dining Out
tags / Persian Room, Proof, Four Sesaons Scottsdale, Mel Mecinas, Joey Cavaretta, Dell Morris, burger

RUBEE TUESDAY, June 28-July 4: Montelucia, Bitter and Twisted Cocktail Parlour, Drexyl, Christopher's, Durant's

July 05, 2016 / Christina Barrueta

A recently-launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Chef Bob Tam's Momo Ramen Burger at Bitter and Twisted

Tuesday, June 28. I attended a Modern Luxury Scottsdale Magazine event to celebrate their Best of the City 2016 issue at the Omni Resort at the Montelucia, a beautiful venue and one of our favorite resorts. We were greeted with cocktails and guests feasted on delicious food from the team of Executive Chef Michael Cairns and Executive Sous Chef Marcos Seville, such as roasted New York strip loin with creamy cauliflower puree and crab cakes with mangio aioli. Afterwards, we joined writer friend Teresa Traverse and Jacob and Natalie, Homeboys Hot Sauce Best of the City winners, for a cocktail at Prado. Thanks for the excellent margarita Victor!

Wednesday, June 29. It's always a treat to get together with Melissa Larsen, editor of Arizona Foothills Magazine. Not only was I looking forward to a double date with her and her husband, but it would be their first visit to one of my top favorites - Bitter and Twisted. We made it for the last days of the June-only Daring Dining Menu, and Chef Bob Tam sent out a few surprises he's been working on. Wow!! Every time I come here I'm reminded of what a creative genius he is (homemade bagaoong - yes!). And, as always, so happy they still had a couple of High Spirited Cupcakes left.

"Grits & Eggs" with Chinese sausage, garlic chives, bean sprouts, soy, Homeboy's Hot Sauce, sesame shallot oil, homemade bagoong — "Grits & Eggs" with Chinese sausage, garlic chives, bean sprouts, soy, Homeboy's Hot Sauce, sesame shallot oil, homemade bagoong

Chamomile Negroni

Cocaine Cowboy

June's Daring Dining menu

Century egg salad with ginger, scallion, tobiko, grilled Noble bread

Lamb Dan Dan noodles with Homeboy’s hot sauce, Sichuan spice, cucumber, sprouts, wood ear, cilantro

Okonomiyaki with Yum Yum Noodles, pork belly, jalapeño mayo, wasabi slaw

Momo ramen burger

Gin Soaked Summer" with Plymouth Gin velvet cake, blueberries, limoncello French buttercream

Thursday, July 30. I couldn't be more thrilled for my wonderful friend Kristy, co-founder of Where Should We Eat, as I celebrated her baby shower with friends and family at Drexyl. Congratulations to Kristy, Mike, and Baby W!

Cookies by @pricelesscookies on Instagram

Blacked mahi-mahi with pineapple slaw

Gelato sampler

Friday, July 1. If you're active in the beverage industry, you've probably met my gregarious and sweet friend Kelli, who is currently the Disaronno Brand Ambassador West. That meant that as we caught up over Kir Violettes, I received beverage gifts (and education!) during our lunch at Christopher's - another favorite that I need to get to more often. Thank you Kelli!

Cipresseto Rosato

Smoked salmon amuse

Saturday, June 3. We joined our dear friends and most frequent dining partners, Bill and Lill of AZ Bitters Lab, at one of our favorite steakhouses - Phoenix' iconic Durant's (though I'm overdue to write a feature, here's a past Happy Hour article I wrote for AZ Wine Lifestyle). A special bonus was having Mari Howe join us for a cocktail before she moves to Hawaii next week (and an order of her beautiful handmade jewelry).

Of course, we made sure to bring our Free Dessert for Life chips!

Check back next week when I visit Proof at the Four Seasons for my Spanish burger launch, Arrowhead Grill, explore the Scottsdale Artwalk with visits to Sel, 5th and Wine, Citizen Public House, and head to DeSoto Market for a special event.

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categories / Rubee Tuesday
tags / Bitter and Twisted, Durant's, Christopher's, Prado, Omni Montelucia

Executive Chef Dushyant Singh's New Summer Menu at The Camby

July 05, 2016 / Christina Barrueta

All photos by Jenelle Bonifield of Food & Lifestyles

From my first sampling of Executive Chef Dushyant Singh's flavorful dishes at a media event, to a dinner at Artizen with friends and a tasting menu, I've been impressed at every turn. And I'm not the only one. Earlier this year, Chef Singh of The Camby was nominated in the Arizona Culinary Hall of Fame as Best Upcoming Chef.

Growing up in New Delhi, India, it was just after high school that Chef Singh decided to go into hospitality management. Through that avenue, he discovered his calling in the culinary world and, as he notes, "I've continued on this path and never looked back." At 19 he moved to the United States with his family, and found himself working at the Hyatt Regency in Lexington, Kentucky. “It was a little bit of a culture shock," he admits. "Here I am this guy from India, and all of a sudden I’m in Kentucky. It was there, though, that I really learned ingredients. I would go into the walk-in, ask my chef what the ingredients were, and write my notes. It was really helpful for me.” His journey continued with attending the Culinary Institute of America in New York, and later his first stint in Arizona at the Hyatt Gainey Ranch in Scottsdale. In the years since then, he's garnered experience and recognition working at Paris Las Vegas, the Waldorf Astoria Collection in California, and most recently as Executive Chef of The Westin Chicago River North, along with time spent at The Wigwam in Phoenix and the Sheraton Wild Horse Pass in Chandler. "Every time I moved out of Arizona, I always found my way back," Chef Singh notes. "I love it here. I don't see myself leaving anytime soon."

As Director of Culinary Experiences, Chef Singh is responsible for overseeing and creating menus for all dining aspects of The Camby Hotel, including Artizen Crafted American Kitchen & Bar, serving breakfast lunch, and dinner, The Bee's Knees cocktail lounge, the Poolside Bar, in-room dining, and banquet operations. At Artizen, the menu features shared plates designed to encourage guests to explore his unique cuisine, which draws on his Indian roots while deftly integrating locally-sourced ingredients and global accents. In June, summer menus debuted at all of The Camby's restaurants, including Artizen's newest dishes:

A clever take on the popular cheese and fruit plate, Chef Singh's delicious version pairs cheese with a colorful salad of saba-roasted strawberries, sweet marinated tomatoes, and bright orange segments tied together with hazelnut butter, fresh mint and basil, and a drizzle of truffle honey. On the current menu, guests will enjoy this vibrant medley with creamy burrata cheese and toasted ciabatta.

Under Small Plates, ahi crudo delivers silky slices of tuna gilded with crunchy watermelon radish disks and nods to the Southwest with grilled jalapenos, lime segments, nutty pepita oil, and a brushed swathe of aioli spiked with Cholula hot sauce.

Steak tartare is likewise creatively transformed. Set atop roasted bone marrow, Chef Singh's tartare eschews the traditional egg yolk component. "We're using the fat of the bone marrow as the emulsifier, " he explained, "and like to have people just dig in." This beefy flavor intensity is accentuated with the tangy zing of whole grain and purple mustards and a palate-cleansing celery and parsley salad brightened with pickled cholla cactus flower buds.

Asia meets the Southwest in a grilled asparagus salad whose simple description belies its complex flavor. Tender asparagus is blanched, grilled, and glazed with Chef Singh's innovative green chile teriyaki sauce, sprinkled with sesame seeds, and cossetted by a preserved lemon aioli embellished with the herbal kick of chimichurri.

A new addition to the Large Plates, the achiote-seasoned steelhead trout is fantastic. Inspired by the Yucatán dish of slow-cooked pork wrapped in banana leaves called cochinita pibil, at Artizen it receives Chef's flair with a beautiful steelhead trout filet. The fish is seasoned with a fragrant achiote rub of spices and ground annatto seed which lends its distinctive earthiness and golden-orange hue. Baking in banana leaves captures moistness and flavor, and accompaniments of chayote squash and sweet potato relish with the zesty pop of preserved lemon creates a harmonious balance of tastes on the tongue.

After Chef shared the inspirations for his wonderful dishes, I had a chance to chat and learn a little bit more.

What attracted you to a culinary career? Two things actually. I found that I was good at it and was getting success early on. It also gave me freedom to be who I am, allowed me to express myself, so to speak.

Do you have a mentor? I have two. One of my chefs I worked with at Wigwam was Kurt Zuger and he was my mentor when it came to how you manage a kitchen. I learned a lot from him. For the cooking part of it, it has to be William Bradley who was at the Vu [formerly at Hyatt Gainey Ranch]. He’s now at Addison [San Diego]. I had an opportunity to work with him and he’s just amazing.

How would you describe your cooking style? I pull a lot from ethnic cuisines. I draw a lot from my own culture too, a lot of spices, to get that aroma in my cooking.

How would you describe your food philosophy? Ninety percent is done by Mother Nature, so source the best ingredients you can. The 10% is what we do as chefs - what can I do to enhance that tomato, that strawberry, that piece of fish.

Any favorites on this new menu? The asparagus. It's very simple, but very flavorful. Those flavors speak to me with the umami from the soy and the tanginess of the preserved lemon at the end. I think it’s a perfect way to start, or a perfect side dish. I’ll eat it any time.

The Camby, Arizona's only Autograph Collection Hotel, is located at 2401 East Camelback Road, Phoenix, AZ 85016. To learn more, visit http://www.writeonrubee.com/arizona/meet-the-camby

Check back next week for an interview and feature on Libby Longlott and her new cocktails at Artizen.

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tags / Chef Dushyant Singh, The Camby, Artizen