It’s silly when people say there’s nothing to do in the Valley. There’s always something going on, especially around this time of year. Themed New Year’s Parties add an extra element to the traditional NYE party. If you love all things retro, then the Hotel Valley Ho should be your place to party this year. Their Ho Lotta Shakin’ Goin’ On: New Year’s Eve is named after the classic 1957 hit from Jerry Lee Lewis. The night will have everything you need: dinner, dancing, and a rooftop Champagne toast. People who attend are encouraged to wear 1950s attire and dance the night away. A three-course meal will offered that includes items like Beef Short Rib & Blue Crab, Slow Roasted Lamb Loin & Crisp Pork Belly, or Blackened Ahi & Prawns. There’s plenty to choose from. We’ll see you there.
Tonight, March 20, Crudo will be hosting a spectacular wine dinner event. Chef Cullen Campbell and Ryan Zepaltas with Zepaltas Winery will prepare a 4-course, wine paired dinner. Zepaltas isn’t your average winemaker. How you ask? Ryan Zepaltas is a professional skateboarder. Who says extreme athletes don’t have class? Tomorrow, Ryan and Chef Cullen will be teaming up for a great night filled with food, wine, and fun. For just $75 per person, plus tax and gratuity, you can make reservations by contacting Crudo at 602-358-8666
Ahi Crudo with Guanciale, Spring Garlic, Bone Marrow
2009 Hanzell Vineyard Sonoma Valley Chardonnay
Farm Egg with Spring Herbs, Bacon and Polenta
2010 Russian River Valley Pinot Noir
Gnudi with Brown Butter Mushrooms and Spring Garlic
2010 La Cruz Vineyard Sonoma Coast Pinot Noir
Pork Belly Stracotto with Turnips, Carrots, Radish and Cippolini
2011 Rosella’s Vineyard Santa Lucia Highlands Syrah
In just a little more than a month, the world celebrate the end of 2012 and the beginning of 2013. What’s one quintessential thing about New Year’s? Champagne. The Melting Pot will be offering a champagne cooking style this year where, Champagne infused vegetable broth with chopped garlic, sliced mushrooms, scallions and black pepper will be the base of your meal. It’ll be the best way to celebrate 2013.
Champagne Trio Cheese Fondue
Rich Fontina and Butterkäse cheeses join buttermilk bleu cheese, shallots, Champagne, scallions and fresh-cracked black pepper for a sparkling take on our classic Wisconsin Trio.
Cranberry Walnut Salad
Mixed baby greens, Roma tomatoes, walnut halves, dried cranberries and rich Gorgonzola cheese with Raspberry Black Walnut Vinaigrette.
Snickerdoodle Chocolate Fondue
Milk chocolate, smooth caramel, crunchy peanut butter, and mixture of Baileys Irish Cream and butterscotch schnapps.
“Season of change” might be a bit cliché (or cheesy since we’re talking food), but it rings true as the local summer restaurant scene is best summarized under two headings: 1) entrepreneurs making moves and taking chances and 2) seasonal deals and menu offerings for those brave enough to endure the desert temperatures this season. Sounds exciting, right? Well, here’s a redux of this week’s happenings in our favorite food blogs:
1) entrepreneurs making moves and taking chances this season:
You know Johnny Chu from his past and present restaurant endeavors throughout the Valley. The latest of which involves relocating and reinventing his downtown restaurant, Sens Asian Tapas, to the corner of Central Avenue and Thomas Road under the new name SoChu House Neo Asian + Martini Bar. This new location and new concept is set for grand opening July 19. Chow Bella has the story.
There’s something about summer that has Arizonans craving change. It could be the temperatures, it could be allure of an ocean (however far away) or it could just be the exceptional measures Valley restaurants take to accommodate that summer state of mind.
Like many Valley restaurants, Seasons 52 has introduced a new summer menu that features seasonal offerings in celebration of those of us who stick around for the not-so-tourist season.
Known for its fresh grill and wine bar, Seasons 52 changes its menu four times a year to capture the flavors of the season.
“… the summer menu features a variety of grilled vegetables, seafood and poultry that depict the essence of the season,” said Cliff Pleau, Senior Director of Culinary at Seasons 52.