Tag: Behind the Apron

Behind the Apron With Jacques Qualin

April 27, 2011 | 12:37 PM | Restaurants | By Staff

Meet the man who’s putting a sophisticated French-Asian twist on the classic American chophouse. As the Chef de Cuisine at J&G Steakhouse in Scottsdale, Jacques Qualin oversees one of the Valley’s finest dining spaces, a posh penthouse perched atop The Phoenician Resort. A native of the Franche-Comté region of France, Qualin was hand-picked to run J&G by his friend and fellow French native, Jean-Georges Vongerichten (aka the internationally renowned chef/author). Here in Scottsdale, Qualin has won high marks for his insistence on making everything in-house and from-scratch, including the ice cream, ketchup, mustard, relish, pickles, mayonnaise, steak sauces …

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Behind the Apron With Chef Mel Mecinas

April 25, 2011 | 8:03 AM | Restaurants | By Staff

Chef Mel at WorkMeet chef Meliton ‘Mel’ Mecinas, the Oaxaca, Mexico-born maestro behind the Four Seasons Scottsdale’s signature Talavera restaurant. Formerly a super-formal steakhouse, chef Mecinas has transformed this sumptuous space, featuring to-die-for views of Pinnacle Peak, into a more casual fish and chop house with a bold-yet-balanced menu. But after talking to chef Mecinas, we’re more interested in crashing his next family dinner.

Behind the Apron With Chef Jared Porter

March 15, 2011 | 1:44 PM | Restaurants | By Staff

Speaking of transforming old commercial spaces into stylish dining hotspots, if you haven’t been to The Parlor Pizzeria you’re missing out on one of the Valley’s best new eateries. Located inside a sleek-yet-charming space near Camelback and 20th Street, The Parlor was actually carved out of a 60s-era hair salon—dig those vintage beauty chairs (see more pics after the jump). That said, The Parlor’s not-so-secret weapon is undoubtedly chef Jared Porter.

But first, you’re probably wondering about that cheeky photo?

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Behind the Apron with Chef Andrew Nam

February 21, 2011 | 8:06 AM | Restaurants | By Staff

As the executive chef/co-owner of some of the Valley’s most stylish restaurants (Stingray, Geisha A Go-Go, Jimmy Woo’s and the all-new Spanish Fly) Andrew Nam obviously knows how to please the see-and-be-seen crowd. However, this Chicago transplant is more than just a master of pretty presentations. One of the first chefs to combine classic Japanese ingredients and techniques with bold Latin flavors, Nam also created the now ubiquitous lollipop roll (a seaweed- and rice-free roll where the fish and other ingredients are wrapped in sliced cucumber and then skewered on a wooden stick). Read more after the jump.

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Behind the Apron With Chef Jeremy Pacheco

January 30, 2011 | 12:41 AM | Restaurants | By Staff

As the new executive chef at Lon’s at The Hermosa, Jeremy Pacheco has some sizable boots to fill. Aside from following in the footsteps of famed former chefs such as Michael DeMaria and Michael Rusconi, he’s also inherited an iconic dining space with a diehard following (the type of crowd that doesn’t always take too kindly to changes). However, that hasn’t stopped this Las Vegas transplant (and Tucson native) from adding a bit of Vegas glitz and foodie sizzle to this stately AAA Four Diamond restaurant in the heart of posh Paradise Valley.

Worth Repeating: Behind the Apron With Jacques Qualin

December 19, 2010 | 2:07 PM | Restaurants | By Staff

As chosen by you, here are the most popular stories OF ALL TIME (aka last week). Just in case you missed it.

Meet the man who’s putting a sophisticated French-Asian twist on the classic American chophouse. As the Chef de Cuisine at J&G Steakhouse in Scottsdale, Jacques Qualin oversees one of the Valley’s finest dining spaces, a posh penthouse perched atop The Phoenician Resort. A native of the Franche-Comté region of France, Qualin was hand-picked to run J&G by his friend and fellow French native, Jean-Georges Vongerichten (aka the internationally renowned chef/author). Here in Scottsdale, Qualin has won high marks for his insistence on making everything in-house and from-scratch, including the ice cream, ketchup, mustard, relish, pickles, mayonnaise, steak sauces …

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Scoop Factory Scoopstakes: Grand Finale

December 17, 2010 | 3:22 PM | Deals | By Staff

Hope you’re ready to put some happy in your holidays because today we’re dishing out not one, but two grand prize packages. Why don’t you try this one on for size: A cut, color, style, facial and waxing service from Inizio Salon courtesy of Spa Fit AZ + 1 pair of tickets to every show in Ballet Arizona’s 2010-2011 season + a $150 gift certificate to the sumptuous J&G Steakhouse. And speaking of the posh penthouse that is J&G, click here to read a tasty Q&A with the French-born chef who’s putting a Continental twist on the classic American chophouse.

Then again, maybe you’d prefer what’s behind door #2: A 1 night stay at the W Scottsdale on New Year’s Eve + a $100 gift certificate to the W’s sleek, stylish Sushi Roku + a timepiece of choice from Swisstek Watches Brillier luxury line. Now that’s some good gifting. First, however, we’ve got a little Weekend Guiding to get to.

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Behind the Apron with Graeme Blair

September 20, 2010 | 7:28 AM | Restaurants | By Staff

Managing Chef at the Brittlebrush Bar & Grill, Graeme Blair brings the flavors of his native Scotland to north Scottsdale. Overlooking the impossibly-green, rolling hills of the Scottish-style Kierland Golf Club, this handsome gastro-pub feels about as far away from the broiling Sonoran Desert you can get. Especially after knocking back a few pints while listening to a bagpiper salute the sunset. Seriously!

Behind the Apron with Lisa Dahl

September 16, 2010 | 2:20 PM | Restaurants | By Staff

Chef Lisa DahlWe hope you’re hungry today, because we’ve got a second serving of Behind the Apron from our pals at Scoop Factory.

Meet chef Lisa Dahl, an Indiana native who moved from San Francisco to Sedona in search of healing and self growth after the loss of her son, Justin, in 1994. Both she and her son had a strong passion for cooking, and in honor of her son’s dream to open a restaurant with her, chef Dahl co-opened Dahl & Di Luca with Andrea Di Luca in 1995, dedicating it to her son.

On top of that, Cucina Rustica, chef Dahl’s second restaurant was deemed as a top restaurant in Arizona by Arizona Highways. Now, following a food-filled journey of discovery through Tuscany, Dahl’s also written a new cookbook entitled, “The Elixir of Life.”

Recently, we sat down with Dahl to discuss the joys of eating, the unique ingredient that ties Sedona and Tuscany and her favorite Valley chef. Hint: He’s very ‘of-the-moment.’

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Worth Repeating: Behind the Apron with Mel...

August 22, 2010 | 2:05 PM | Restaurants | By Staff

As chosen by you, here are the most popular posts of ALL TIME! (last week):

Meet chef Meliton ‘Mel’ Mecinas, the Oaxaca, Mexico-born maestro behind the Four Seasons Scottsdale’s signature Talavera restaurant. Formerly a super-formal steakhouse, chef Mecinas has transformed this sumptuous space, featuring to-die-for views of Pinnacle Peak, into a more casual fish and chop house with a bold-yet-balanced menu. But after talking to chef Mecinas, we’re more interested in crashing his next family dinner.

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