Tag: Sanctuary

Where to Bask and Brunch in Phoenix

March 5, 2012 | 4:30 PM | Eat & Drink | By Staff

For those of us who don’t wake up in time to grab anything for breakfast besides a granola bar or for those us who wake up so early it’s time for lunch at 11:00 a.m., brunch is the perfect mealtime solution. And with only two months of gorgeous weather ahead, what better way to enjoy brunch than on the patio, basking in the breeze and the best temperatures around? Don’t have a patio? Then follow our list below for eight of the best patio Sunday brunch specials the Valley has to offer.

1) Petite Maison: the Scottsdale eatery is bringing back their much-acclaimed Sunday Brunch du Champagne from 10:00 a.m. to 3:00 p.m. Guests sip on never-ending champagne and mimosas and can choose from three courses or one or two dishes a la carte.

2) Province at Westin: from 7:00 a.m. to 4:00 p.m. the Central Phoenix hotspot shares an extensive brunch menu with specials such as breakfast tacos, fresh granola or for the lunch fans, a grilled burger on a house-made brioche roll.

3)  Chelsea’s Kitchen, Phoenix: Chelsea’s Weekend Brunch is as extensive as they come, featuring everything from baked mac ‘n’ cheese to Chelsea’s famous hotcakes to a lengthy selection of white and red wines.

4)  Sanctuary Resort & Spa, Phoenix: Chef Beau MacMillan’s Seasonal Chef’s Buffet and Sunday Brunch may be the best meal of the week, not just the weekend. MacMillan’s personal creations include inventive dishes like Pumpkin Zucchini Five-Spice French Toast, Filet Steak Benedict, and Dungeness Crab & Avocado Salad. Champagne, coffee and tea included with meal.

5)  From 8:00 a.m. to 3:00 p.m., Sunday brunch at The Herb Box in North Scottsdale and The Scottsdale Waterfront is an event to write home about. See: Red Velvet Pancakes topped with mascarpone crème, a side of slighty-sweet gran marnier syrup and applewood smoked bacon. While the Good Morning Eggs with white cheddar and Cinnamon Buckwheat Pancakes are just as delectable, we’re guessing that that we had you at Red Velvet.

6)  Nellie Cashman’s, Westin Kierland: The North Scottsdale café shares a relaxing Bubbles and Brunch event every Sunday from 11:00 a.m. to 2:00 p.m. with scrumptious comforts like house-cured white tea smoked salmon, iced shrimp, crab legs, omelets-on-demand and organic cheeses from all over the world. Each Sunday features new entrees, as well.

7)  The El Chorro Sunday patio brunch is a Phoenix tradition, much like their famous homemade Sticky Buns. From 9:00 a.m. to 3:00 p.m., patrons can enjoy items like Crème Brulee French Toast, a Giant Shrimp Cocktail or even the El Chorro Buffalo Burger. Gluten-free menus are always available.

8)  NCounter, Tempe: a breakfast, lunch and brunch menu – highlighting awesome smoothies and dishes like The Pear omelet or the Ultimate BLT – is available daily from 7:00 a.m. to 3:05 p.m. (when the last light rail train takes off).

Master Mixology with Micah Olson

July 6, 2011 | 12:29 PM | Bars | By Alanna Watson

It’s time for us to take you behind the bar with AZ Mixologist and the Merc Bar’s newest face, Micah Olson. The young pioneer has been mixing drinks around the valley since his college days at ASU and even has a Sommelier’s certification under his belt. So what drives a man to pursue a career in cocktails? Find out in our tell-all Q&A.

Micah Olson got his start working at a sports bar in South Dakota at the tender age of 17, but it was his experience working at some of Arizona’s most famous restaurants during his college years that sparked an interest in high end wines. After bouncing around the restaurant scene and earning his Sommelier’s certificate, Micah made the transition to behind the bar and thus one of the state’s most innovative mixologists was born.

How did you make the transition from Sommelier to Mixologist?

Sommeliers and mixologists are actually a lot closer in nature than most people think. You analyze and taste spirits in almost the same way and also need to do lots of research to keep up with the changing trends.

It started off about four years ago when I started to fill in bar shifts to help out a friend who needed some unexpected time off. During this time the Sanctuary hired a mixologist out of Portland to train and educate the bar staff.  The mixologist, Ryan Magarian, opened me up to the endless possibilities that the cocktail world offered.
It wasn’t only this but the fact that I actually got a chance to create. »READ MORE

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