Cedar Planked Salmon and Wild Rice Take the Gold Medal for Flavor

By Alison Malone Eathorne

This winter, Vancouver hosts the 2010 Olympic and Paralympic Winter Games. When hosting a gold-medal–worthy soirée, serve this distinctly Canadian meal of cedar-planked salmon with maple glaze and wild rice and barley pilaf. You just might feel a little closer to the action!

The recipe for this moist, fragrant salmon was inspired by BC’s First Nations people, who were the first to boil the sap of maple trees into earthy, flavorful maple syrup. They also originated the method of cooking on cedar planks, which imparts food with a mild, smoky flavor. Given wild rice’s affinity for fish, this pilaf is a beautiful pairing. A member of the grass family and Canada’s only native cereal, nutty-flavored wild rice is grown in Ontario, Manitoba, and Saskatchewan. In addition to being a good source of protein and rich in vitamins and minerals, wild rice is easy to digest and low in fat, making it the perfect choice should any health-conscious athletes show up for dinner.

Cedar-Planked Salmon with Maple Glaze

¾ cup pure maple syrup
2 tbsp finely grated ginger root
4 tbsp lemon juice
3 tbsp soy sauce
2 tsp finely chopped garlic
Untreated Western red cedar plank (approximately 17 by 10 inches) soaked in water for 30 minutes
3-pound center-cut salmon fillet with skin left on
½ cup thinly sliced scallions

In a small saucepan, simmer maple syrup, ginger, 3 tbsp lemon juice, soy sauce, and garlic, along with salt and pepper to taste. Reduce to about 1 cup, approximately 30 minutes. Reserve half the glaze to use as a sauce and let cool. Add remaining tbsp of lemon juice to saucepan. Preheat oven or outdoor grill to 350°F. Lightly oil cedar plank and heat it in the middle of the oven or grill for 15 minutes. Arrange scallions on plank, forming a bed for the fish. Place salmon skin side down on scallions and brush with reserved glaze. Season salmon with salt and pepper and roast in the middle of the oven or grill until just cooked through, about 30 minutes. Cut salmon crosswise into 6 pieces and serve with scallion greens and a drizzle of the warmed sauce. Serves 6.

Wild Rice and Barley Pilaf

1 tbsp olive oil
1 onion, finely chopped
1 clove of garlic, finely chopped
2 tsp fresh chopped thyme
½ cup barley
½ cup wild rice, rinsed
4 cups vegetable stock
½ tsp lemon zest
½ cup chopped fresh parsley

In a large saucepan over medium heat, cook onions, garlic, and thyme in oil until softened, about 5 minutes. Add barley and wild rice; stir to coat. Add stock, along with salt and pepper to taste. Bring to a boil, then stir, cover, reduce heat to low, and cook until almost all of the liquid has been absorbed and the grains are tender, about 60 minutes. Remove from heat and let stand for 5 minutes. Stir in parsley and lemon zest. Serve immediately. Serves 6.

Tea Light Café
7000 E. Mayo Blvd.
Phoenix, AZ 85054
(480) 538-1600

It’s Vietnamese “fast” food at its finest—light, healthy, tasty meals that average well under $20 each. The convenient location beside the Harkins Cine-Capri at Scottsdale Road and the 101 makes it a nice spot for a pre-movie lunch or an after-movie snack. The pleasing interior is simple and clean, the staff friendly, and the menu a good mix of classic and wholesome Vietnamese cuisine.

My Big Fat Greek Restaurant
10625 N. Tatum Blvd., #150
Phoenix, AZ 85028
(480) 607-1212
mybigfatgreekrestaurant.net

With nine locations throughout the Valley, including the one listed above and one in Old Town Scottsdale, you have no excuse not to try out this wonderful Greek cuisine. Catering and banquet opportunities aside, the dining experience is always a pleasant one, with tantalizing food, a festive atmosphere, and good times to be had by all who aspire to be just a little bit Greek for a few hours.

Marcella’s Italian Kitchen
7014 E. Camelback Rd.
Scottsdale, AZ 85251
(480) 947-2105
marcellasitaliankitchen.com

New to Scottsdale Fashion Square is a restaurant bursting with Italian charm and flavor. A varied and original menu offers affordable yet decidedly savory meals. From sweet appetizers to heavy pastas to rich desserts, the offerings are distinctly and oh-so-pleasantly Italian.

By Kaitlyn Grimmer
With a cosmopolitan holiday meal, it’s more than just the holiday ham.

Appetizer: Crostini
Italian Christmas Eve

Italians have their big feast on Christmas Eve, or La Vigilia, consisting of a five- to nine-course meal. They focus on seafood and sometimes have up to seven different types of fish for different types of symbolism.

6 slices of Italian bread cut ½-inch thick
¼ c extra-virgin olive oil
1 4-oz. can kalamata olives, pitted or finely chopped
½ lb fresh mozzarella cheese, cut in 14 ¼-inch slices
½ lb plum tomatoes, cut lengthwise into 16 ¼-inch slices
1/8 tsp salt
1/8 tsp black pepper

Preheat the oven to 400°F. Brush one side of the bread slices with some
of the olive oil and arrange on a baking sheet, oiled side up. Bake until lightly browned and crusty, about 4 minutes. Spread the chopped olives on each piece of toast, cover each with a slice of mozzarella, and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once.

Compliments of Olivia Gutierrez and recipetrove.com

Side Dish: Dublin Coddle
Dublin Christmas

Each Dublin family has its own variation of the coddle. It came about when people made if from what was available in the old Dublin times of the last century. Remember: the taste of the sausage can make or break a coddle.

6 medium potatoes cut into halves
3 carrots, chopped into thick disks
2 onions, sliced thickly
1 stick of celery, chopped
6 strips of bacon
1 lb good Irish pork sausages
2 cups of vegetable stock
pinch of parsley and thyme

Divide the potatoes and put half of them into a large pot. Put all the other ingredients into the pot. Pour in the vegetable stock. The potatoes should barely be covered. Bring to a boil, cover, and simmer over a good heat for 35 minutes. Now add the rest of the potatoes and boil for the last 25 minutes or until they are soft (they won’t resist the fork when you prod them!). Add black pepper to taste and serve with a slice or two of freshly baked crusty white bread and loads of butter.

Compliments of Sean Kennedy and Granny Lily Foy

Dessert: Sticky Date Pudding
Australian Christmas

The English have Christmas pudding. Australians have sticky date pudding.

9 oz pitted dates, chopped
1 tsp baking soda
1 ½ cups boiling water
1 cup brown sugar
1 tsp vanilla extract
2 eggs
1 1/3 cups self-rising flour

Caramel Sauce:
1 cup brown sugar
1 cup thickened cream
½ tsp vanilla extract

Preheat oven to 355°F. Grease and line the base of a 3-inch-deep, 8-inch-wide cake pan. Place dates and baking soda into a bowl. Pour boiling water over them. Allow to stand for 20 minutes. Using an electric mixer, beat butter, sugar, and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined. Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Turn onto a plate.

Sauce: Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes. Pierce pudding all over with a skewer. Pour ½ cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

Compliments of Chloe Davidson and Taste.com.au

Breakfast: Ozoni Soup
Japanese New Year’s Day

This traditional soup is eaten with the family on New Year’s Day morning to start the New Year together.

5 medium shrimp, peeled and deveined
15 round slices of daikon radish
10 round slices of carrot
15 stalks spinach
3 shiitake mushrooms, sliced
5 Japanese rice cakes, also known as mochi
5 cups water
2 pieces kelp, each about 7 inches long
1 tsp salt
1 tsp soy sauce

Soak kelp in water for 30 minutes. Heat water until boiling, then remove kelp. Pour ¼ cup cold water into soup to cool it down. When they rise to the surface again, turn off the heat. Strain soup. Add salt and soy sauce. In a medium pot of boiling water, add salt and cook shrimp until pink and cooked through, about 3 minutes. Drain and let stand in a bowl. In a medium pot of fresh boiling water, cook the daikon, carrot, and mushroom slices for 3 minutes, then add spinach and cook 30 seconds longer. Drain and set aside in another bowl. Place rice cakes in a microwave ovenproof dish, then cover with plastic wrap and cook at medium power for 2 minutes. Divide rice cakes, shrimp, daikon, carrot, mushrooms, and spinach among 5 soup bowls. Pour soup over the ingredients in each soup bowl.

Compliments of Peggy Matsuishi and grouprecipes.com

By Alana Stroud

With the holidays upon us, friends and family will be coming from all over to share in the festivities with you and yours. Save the cooking for special holiday meals and take your guests to one of these fabulous eateries so they can see the best of Arizona.

Quiessence

The Farm at South Mountain

6106 S. 32^nd St.

Phoenix, AZ 85042
(602) 276-0601
quiessencerestaurant.com

Voted Best Restaurant to Take Visitors by azcentral.com’s Best of 2009 Critics’ Picks, Quiessence boasts handcrafted American cuisine and is considered one of the Valley’s hidden gems. Quiessence is one of the few restaurants that feature a “daily menu,” and you’ll find on it delicious items like pan-roasted striped bass or red beet ravioli. All ingredients support local growers, farmers, herders, and artisans and are hand-selected daily by executive chef Gregory LaPrad. Your friends and family are sure to be delighted with this experience!

Alice Cooper’stown

101 E. Jackson St

Phoenix, AZ 85004

(602) 253-7337

alicecooperstown.com

What would a trip to Arizona be without visiting this one-of-a-kind restaurant named for one our famous residents? If your guests love rock music or sports (or both!), don’t pass up a trip to Alice Cooper’stown. With 6,000 square feet of dining space and sixteen big-screen TVs showing nothing but sports, you and your guests can enjoy menu items like the “Big Unit” 22-inch hotdog, sandwiches, burgers, and fantastic appetizers without having to miss your favorite team’s game.

The Compass Restaurant

Hyatt Regency Phoenix
122 N. 2^nd St.
Phoenix, AZ 85004
(602) 440-3166
phoenix.hyatt.com/hyatt/hotels/entertainment/restaurants

With a slew of awards and accolades under its belt, The Compass Restaurant, located on the tip-top of the Hyatt Regency in downtown Phoenix, is undoubtedly one of the best views of the city you can give your out-of-town guests. The restaurant slowly rotates, giving diners a 360-degree view while they nosh on items like crispy warm brie or jumbo sea scallops. The wine menu is quite impressive as well. Menus are seasonal, so take your guests back for a taste of something different whenever they visit!

Subtitle: Vitamin-rich cranberries and walnuts meet cinnamon and allspice in this heart-warming winter dessert.

By Alison Malone Eathorne

Tart in flavor and lusciously vibrant in color, cranberries are the ubiquitous holiday fruit. Native to North America, the ruby-hued gems are harvested between September and November and are rich in antioxidants, flavonoids, and Vitamin C. Walnuts, too, pack a big health punch. The hearty nuts are rich in vitamins and minerals, including Vitamin E, magnesium, and Omega-3 fatty acids. Walnuts are harvested in the fall and can last throughout the holiday season if stored in a cool, dark place, or in the fridge or freezer for long-term storage.

In this recipe for cranberry-walnut upside-down cake, cranberries and walnuts—along with the spicy notes of cinnamon and allspice—are transformed into a sweet, seasonal treat that is bound to become part of your annual repertoire. In the oven, the cranberries soften beautifully, while the walnuts maintain their crunch. This quick, easy-to-make cake is wonderfully moist and pairs perfectly with sweetened whipped cream.

Cranberry-Walnut Upside-Down Cake

Serves 8

Recipe developed by Hilary Malone

Ingredients

Topping:

¼ cup unsalted butter
¾ cup packed brown sugar
½ tsp cinnamon
¼ tsp allspice
2 cups fresh or frozen cranberries
¾ cup toasted chopped walnuts

Cake:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup granular sugar
2 eggs
¾ tsp vanilla
¾ cup buttermilk

Preparation

Melt butter in a 10-inch cast-iron skillet over medium heat. Add brown sugar and stir until dissolved. Sprinkle cranberries and walnuts evenly over butter mixture and remove from heat. Preheat the oven to 350°F. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and allspice. In a large bowl, beat sugar and butter with an electric mixer until light and fluffy, about five minutes. Add eggs one at a time, beating well after each addition. Add vanilla. Reduce speed and add flour mixture, alternating with buttermilk until just combined. Do not overmix.

Heat cranberry topping in skillet over medium-high heat until bubbles appear. Spoon cake batter evenly over topping. Quickly transfer cake to oven. Bake until golden brown and a wooden skewer comes out clean, about 30 minutes. Cool cake in pan over a rack for 20 minutes. Run a knife around the outside edge of the pan and place a serving plate over top. Invert cake onto plate and cool completely on a rack. Serve at room temperature.

INTRO

Congratulations to our fourth annual Readers’ Choice Restaurant Award winners! Our readers toast thirty-seven exceptional restaurants that are filling North Valley residents up with delectable food and impeccable service. There are no ties this year, but there are some familiar names on the list! Others are new to our roster. The results come in just in time as friends and relatives pour in from out of town for the holidays and all of us make our New Year’s resolutions. Take your loved ones out for a fine-dining experience; resolve to try new places—and new foods—in the new year; and discover new favorite haunts for a cup of coffee, comfort food, and great spicy fare, or for those informal business meetings, elegant celebrations, and Sunday brunch with the girlfriends.

AFTER HOURS: Armitage*
DC Ranch on Market Street
20751 N Pima Rd., Suite 120
Scottsdale, AZ 85255
(480) 502-1641
armitagewine.com

You’ll love the Old-World ambience that makes Armitage perfect for winding down after work or enjoying a pre-dinner drink. If you stay on into the night, prepare for the lights to dim and the music to pick up tempo, transforming Armitage into an energized nightspot.

AMERICAN: Roaring Fork
4800 North Scottsdale Rd. Ste. 1700
Scottsdale, AZ 85251
(480) 947-0795
eddiev.com

If fondue pot with lamb chops served with roasted butternut squash and chili-pecan bread along with pineapple cornmeal upside down cake served with vanilla bean ice cream sound like your perfect meal, you’ll want to head to Roaring Fork for some wood-fired grill goodness. It’s rugged American cuisine at its best.

APPETIZERS: Roy’s Hawaiian Fusion*
Desert Ridge
5350 East Marriott Dr.
Phoenix, AZ 85054
(480) 419-7697
roysrestaurant.com

The first Roy’s opened in Honolulu in 1988. Try Chef Yamaguchi’s popular Hawaiian Fusion Cuisine—a tempting combination of exotic flavors and spices mixed with the freshest local ingredients, with seafood featured.

BARBECUE: Bryan’s Black Mountain Barbecue
In Las Tiendas
6130 E. Cave Creek Rd.
Cave Creek, AZ 85331
(480) 575-7155
bryansbarbecue.com

From tender pulled pork and beef brisket to tasty seasoned ribs and whole barbecued chickens, Bryan’s Black Mountain Barbecue is quickly gaining renown as the go-to place for good ol’-fashioned barbecue favorites. Take home signature sauce and rubs or chow down on some hearty, slathered-in-sauce meats at the festive restaurant. Vegetarians can join their carnivorous friends and opt for the pulled squash sandwich with coleslaw or a fried egg.

BREAKFAST: Kashman’s Place*
32531 N. Scottsdale Rd.
Scottsdale, AZ 85262
(480) 488-5274
kashmansplace.net

Brooklyn transplants Steve and Nancy began Kashman’s Place as a sublime bagel shop, but it quickly morphed into a full breakfast-and-lunch spot complete with a friendly atmosphere and made-from-scratch original creations. For a New York experience in Arizona and innovative dishes cooked with fresh ingredients, North Valley residents have been steadily checking out this unique dining sensation.

BREWERY: Gordon Biersch*
18545 N Allied Way
Scottsdale, AZ 85054
(480) 342-9860
gordonbiersch.com

Gordon Biersch Brewery Restaurant in Glendale features an eclectic beer garden, an impressive bar area equipped with TVs and speaker system, and spacious patio seating. The upscale casual restaurant offers a haven for fresh microbrew beers and delicious made-from-scratch menu items.

BURGERS: 25 Degrees
5415 E. High St. Ste. 127
Phoenix, AZ 85054
(480) 502-1125
phoenix.25degreesrestaurant.com

25 Degrees is the place where sophistication meets the most popular of American fare. Sip champagne or fine wine as you munch on delicious gourmet burgers and lounge in your favorite pair of jeans and T-shirt. The rich setting features a long tiled bar, leather booths, and designer lighting, but it’s the assorted list of extras and sauces that lure people back to build their own unique burger every visit. Traditional desserts and tasty snacks also help make up the impressive menu.

CHINESE: Flo’s
15027 N. Thompson Peak Pkwy.
Scottsdale, AZ 85260
(480) 661-8883
flosrestaurants.com

Flo’s presents modern innovative Chinese dishes in a contemporary Asian atmosphere, with attentive service, all with reasonable prices and a tip of the hat to the Southwest.

COFFEE SHOP: Cave Creek Coffee Co.
6033 E. Cave Creek Rd.
Cave Creek AZ 85331
(480) 488-0603
cavecreekcoffee.com

Whether you’re looking for a great cup of coffee, an exceptional glass of wine, unique food, or intimate entertainment, Cave Creek Coffee Co. offers you the experience you’re seeking.

COMFORT FOOD: Chompie’s*
Mercado Del Rancho Center
9301 E. Shea Blvd.
Scottsdale, AZ 85260
(480) 860-0475
chompies.com

The Borensteins came to the Valley from Queens, New York in 1979 to make the entire Valley eat, dollink, eat—and eat deli. Chompie’s is an exciting New York-style deli-restaurant and bakery featuring freshly baked breads, cakes, pastries and, of course, world-famous bagels and bialys in 35 “hot” varieties.

CONTINENTAL: Binkley’s in Cave Creek
6920 E. Cave Creek Rd.
Cave Creek, AZ
(480) 437-1072
binkleysrestaurant.com

Binkley’s specializes in creating classically influenced contemporary American cuisine, revised daily to feature the freshest seasonal ingredients, using local and organic foods whenever they are available. Everything from appetizer to dessert (except the bread) is made in the Binkley kitchen, prepared to order and with special dietary needs accommodated.

DELI: Hot Bagels & Deli
34640 N. North Valley Parkway Ste. 117
Phoenix, AZ 85086
(623) 516-2888

The bagels are made fresh daily in-house, using an original New York recipe. The sandwiches are made with only fine Boar’s Head meats. And the delicious dishes at this delicatessen won’t take a big bite out of your pocketbook.

DESSERT: The Cheesecake Factory*
15230 North Scottsdale Rd.
Scottsdale, AZ 85254
(480) 607-0083
thecheesecakefactory.com

The Cheesecake Factory is an upscale casual dining restaurant offering more than 200 menu selections that include appetizers, pizza, pasta, seafood, steaks, salads, sandwiches, and fifty delectable cheesecakes and desserts!

ECLECTIC: The Herb Box
DC Ranch on Market Street
20707 North Pima Road, Suites 140-145
Scottsdale, AZ 85255
(480) 289-6180 
herbboxcatering.com

The Herb Box sums up its fare as “innovative world creations.” Endless new recipes come from taking what is freshest at the farm stand and being open-minded enough to having an idea drive the chef in the kitchen. The breakfast, lunch, and dinner menus are vast and varied, ensuring an entrée for every palate.

FAMILY-FRIENDLY: Sauce*
Sauce Norterra
2470 W. Happy Valley Rd.
Phoenix, AZ 85085
(623) 414-4866
foxrestaurantconcepts.com/sauce

Sauce provides a variety of thin-crust red and white pizzas as well as fresh salads with house-made dressings, lasagna, and grilled panini made with fresh-baked bread. Their wine selection is accompanied by Italian and domestic beers, and the warm, inviting atmosphere makes the dining experience as enjoyable as the food.

FRENCH: Zinc Bistro
Kierland Commons
15034 N Scottsdale Rd.
Scottsdale, AZ 85281
(480) 603-0922
zincbistroaz.com

A New York-style Parisian bistro in the Arizona desert charms the Scottsdale dining scene. Enjoy the oyster bar where shellfish is brought in daily—the freshest oysters, clams, mussels, and lobster you can find in the desert.

GREEK: My Big Fat Greek Restaurant*
4218 N. Scottsdale Rd.
Scottsdale, AZ
(480) 949-8900
mybigfatgreekrestaurant.net

Greek food is one of the healthiest cuisines and has a Mediterranean flair of cooking created by the gods. Virgin olive oil, fresh ingredients, selected herbs, and just the right amount of spice are the cooking secrets cherished and kept for thousands of years. If it’s Greek to you, you’re in the right place.

INDIAN: Jewel of the Crown
7373 Scottsdale Mall, Suite 1 
Scottsdale, AZ 85251
480-949-8000
jewelofthecrown.com

Nestled in the historic downtown district of Scottsdale, Jewel of the Crown is a highly acclaimed restaurant that serves gourmet Indian cuisine. The elegant ambience, wide selection of authentic Indian delicacies, and full-service bar are some of the reasons customers have made this restaurant their first choice.

ITALIAN: Arrivederci
7101 E. Thunderbird Rd. #103
Scottsdale, AZ 85254
(480) 922-8225
Azitaly.com

Arrivederci offers intimate dining with exquisite Italian fare. With a romantic ambience, marvelous sauces, and food all made from scratch, you may think that you’re in Italy.

JAPANESE: Sushi Roku*
7277 E Camelback Rd.
Scottsdale, AZ 85251
(480) 970-2121
sushiroku.com

Sushi Roku showcases traditional Japanese fare with modern twists. Among the main dishes, you’ll find scallops with stuffed shishito peppers and whole flash-fried striped bass with spicy ponzu sauce. Of course, sushi and sashimi are also prominently featured.

MEXICAN: The Spotted Donkey Cantina
34505 N Scottsdale Rd.
Scottsdale, AZ 85266
(480) 488.3358
spotteddonkeycantina.com

Southwestern and Western flavors merge at Spotted Donkey Cantina at El Pedregal. The best drinks downtown, unique food, and a festive atmosphere are quickly earning Spotted Donkey Cantina a reputation as the place to dine in Scottsdale.

BEST PATIO DINING: Olive & Ivy Restaurant & Marketplace
7135 E. Camelback Rd., Ste. 195
Scottsdale, AZ 85251
(480) 751-2200
foxrc.com/olive_ivy.html

Old world meets new at Olive & Ivy, which blends the provocative flavors and timeless elegance of the Mediterranean with contemporary California chic. Olive & Ivy is a lively neighborhood hotspot offering something for everyone and featuring Scottsdale’s largest outdoor patio.

PIZZERIA: Patsy Grimaldi’s DC Ranch*
DC Ranch
20715 N. Pima Rd.
Scottsdale, AZ 85255
(480) 515-5588
patsygrimaldis.com

Grimaldi’s pizzas are made with fresh mozzarella, tomato, basil, and dough made fresh daily. The fresh toppings range from the finest sweet Italian sausage to the most flavorful red peppers, all masterfully roasted in Grimaldi’s coal-brick ovens.

RESTAURANT WITH A VIEW: The Chart House*
7255 McCormick Pkwy.
Scottsdale, AZ 85258
(480) 951-2550
chart-house.com

From top-of-the-catch seafood, succulent steaks, and decadent desserts, Chart House has a menu tailored to complement local cuisine while introducing a hint of the exotic. Overlooking Camelback Mountain and a picturesque lake, an evening at Chart House will give you a cool respite from the Arizona heat.

ROMANTIC: Ocean Prime
City North
5455 E. High St. #115
Phoenix, AZ 85054
ocean-prime.com

The modern American supper club melds the retro with the contemporary for a pleasing and elegant design aesthetic; and with incredible service, delicious seafood and steaks, and creative, quality cocktails and wines, Ocean Prime doesn’t just lure people in–it keeps them coming back for more.

SEAFOOD: Wildfish Seafood Grille
7135 East Camelback Rd. Ste. 130
Scottsdale, AZ 85251
(480) 994-4040
eddiev.com

An exciting atmosphere and attentive staff pair well with the fresh seafood and savory broiled steaks at Wildfish Seafood Grille. Appetizers including an oyster bar and tower of iced shellfish, soups like Maine lobster and shrimp bisque, and lobsters from West Australia represent some of the fine seafood, while filet mignon, and USDA prime New York strip steaks and bone-in rib eyes heartily round out the menu.

SPORTS BAR: FOX Sports Grill
16203 N. Scottsdale Rd.
Scottsdale, AZ 85254
(480) 368-0369
foxsportsgrill.com

FOX Sports Grill invites guests to relax in a socially comfortable atmosphere where a contemporary American menu and diverse specialty drink and wine list coupled with uncompromised sports and entertainment viewing offers something for everyone.

SOUTHWESTERN: Lon’s at the Hermosa Inn
5532 N. Palo Cristi Rd.
Paradise Valley, AZ 85253
(602) 955-7878
lons.com

Lon’s at the hermosa is Arizona’s only remaining authentic hacienda. Enjoy award-winning artful American cuisine on a spectacular patio or by one of the glowing fireplaces. Lon’s uses bold flavors and compelling combinations that reflect a contemporary take on the multitude of foods originating in the Western Hemisphere.

STEAK HOUSE: J & G Steakhouse
6000 E. Camelback Rd.
Scottsdale, AZ 85251
(480) 214-8000

Situated atop the sophisticated and elegant Phoenician Resort, J & G Steakhouse is richly appointed and features a menu filled with top-quality cocktails and wines, dinners, and desserts. It’s a great location for private events and exceptional views of Camelback Mountain and the Sonoran Desert.

THAI: Takeda Thai
10271 N. Scottsdale Rd.
Scottsdale, AZ 85253
(480) 483-5006
takedathai.com

Sample well-prepared Thai food made with authentic herbs and spices and served with care. The menu includes fresh salads and soups, seafood and meats, rice and noodles, with all the flavors and spiciness Thai food lovers crave.

VEGETARIAN: The Farm at South Mountain
6106 S. 32^nd St.
Phoenix, AZ 85042
(602) 276-6360
thefarmatsouthmountain.com

With organic gardens, lush grass lawns, art galleries, friendly markets and shops, and three sumptuous restaurants, it’s a delight for all foodies, even if you’re not a vegetarian. Begin your day with treats from Morning Glory Café, picnic at The Farm Kitchen for lunch, and sup at Quiessence Restaurant for a fresh and seasonal end-of-day meal.

WINE BAR: Uncorked Wine Bar
16427 N. Scottsdale Rd., Ste. 130
Scottsdale, AZ 85254
(480) 699-9230
uncorkedwinebar.com

Uncorked encourages their guests to “Eat, Drink, Relax…Repeat.” Offering twenty different flights of wine, Uncorked is the perfect place for everyone to unwind and enjoy a favorite wine—or find a new favorite. Uncorked also offers specially selected and prepared cheese trays, delicious sandwiches and salads, and “to-die-for” desserts.

OCCASIONS

BUSINESS MEETING:
Fleming’s DC Ranch*
20753 N. Pima Rd., Bldg. R
North Scottsdale, AZ 85255
(480) 538-8000
flemingssteakhouse.com

Fleming’s features the finest in prime beef and a tempting variety of chops, seafood, chicken, generous salads, inventive side orders, and indulgent desserts in a fine-dining atmosphere. Fleming’s 100’s celebrated wine list boasts some of the finest wines in the world, all available by the glass.

CELEBRATION: Mastro’s Steakhouse
Mastro’s Steakhouse*
8852 E. Pinnacle Peak Rd.
(480) 585-9500
mastrossteakhouse.com

Mastro’s offers an unparalleled dining experience, featuring a cutting-edge menu of the finest in prime steaks and fresh seafood, accompanied by live music and dancing seven nights a week in the piano bar. A stylish dinner for two or a group of friends.

HAPPY HOUR: Eddie V’s Edgewater Grille*
20715 N. Pima Rd.
Scottsdale, AZ 85255
(480) 538-8468
eddiev.com

Eddie V’s Edgewater Grille was inspired by the great classic seafood restaurants of New Orleans, San Francisco, and Boston. Eddie and Guy have great respect for the freshness, flavors, and techniques of these regions and provide you with the freshest seafood available, along with prime-grade steaks, in a casual and relaxed atmosphere.

LADIES’ LUNCH: English Rose Tea Room
201 Easy St. #103
Carefree, AZ 8537
(480) 488-4812
carefreetea.com

It’s four o’clock, and time for the traditional English afternoon tea. Choose from an extensive menu of authentic English foods served with loose-leaf teas. Be it a simple scone with Devonshire cream or the elaborate Duchess of Bedford’s Formal Afternoon Tea, there is something for every Anglophile.

SUNDAY BRUNCH: The Wrigley Mansion
2501 E. Telawa Trail
Phoenix, AZ 85016
(602) 955-4079
wrigleymansionclub.com

Dining at The Wrigley Mansion is a complete experience. Their award-winning Sunday Champagne Brunch is worth the trip, and Geordie’s Restaurant & Lounge offers guests more than an elegant, historic setting—its creative American fare is a perfect weekend evening meal and is now back for lunch five days per week.

* plus other Valley locations

By Sophi Lang

Something Good to Know about Tea
 
The origins of tea go back to ancient China. Holy Farmer, the medicine god in Chinese mythology, was said to have tasted a hundred kinds of herbs, eventually discovering an amazing plant that was later called tea. Originally, tea was used primarily as a medicine, but later it became a popular beverage.
Then, around the seventh century A.D., the status of tea was lifted from just a beverage to a symbol of artistic sensibility and a fine lifestyle. Drinking tea also became a popular hobby in the imperial court among high-ranking officials.

The Joy of Green Tea
 
From spring to early summer, educated tea lovers know they can enjoy freshly harvested green tea. Fresh green tea is believed to have many restorative properties such as fighting fatigue, minimizing PMS symptoms, and lifting the spirits. There has even been a recent study showing that green tea may play an amazing role in fighting cancer.
 
Tea is classified according to its degree of fermentation. The lazy way of doing this is to divide tea into different color groups. Instead of saying 35 percent, 60 percent, or 100 percent fermented, we say green tea, white tea, oolong tea, red tea, black tea, etc. Green tea is the only kind of tea that is not fermented at all.

To get the most out of green tea, it helps to know some secrets about how to make it. Here are a few easy rules:
 
1) Heat water to around 167 to 185 degrees.
2) Pour one-quarter cup of the hot water into your mug or pot, then put the leaves in. Let it sit for about 30 seconds, and then gently rotate the pot in your hand, as you would do with red wine. This is to wake up the leaves.
3) Add more water to fill the pot, wait three to four minutes, then use a filter to drain the tea into a cup. Let the tea leaves stay in the pot. You can reuse the leaves to make the next two to three pots of tea.
 
The proper utensils for making green tea are tea sets made of porcelain or glass. They have sealed surfaces, which is essential for keeping green tea at its purest quality.

You can also make a nice cold drink out of green tea:

The Spicy Geisha Cocktail

Ingredients:
1 tsp green tea leaves (the one I like best is called high mountain foggy)
3 fresh strawberries
1/3 tsp ginger powder or 2 tsp fresh ginger juice
1/3 cup berry juice
¼ cup champagne (to make it virgin, skip the champagne)
3 tsp honey
 
Make ½ cup of green tea and let it cool down. Put berries, ginger, cooled green tea, juice, honey, and champagne into a blender, add eight ice cubes, then blend into a liquid. Pour into a large cocktail glass and garnish with crushed rose petals.
 
It looks beautiful and tastes great, too!

By Alana Stroud
Famous Dave’s

16148 N 83^rd Ave.
Peoria, AZ 85382
(623) 979-3706
famousdaves.com

Dave’s brags it’s the “finest slow-smoked barbeque folks have ever tasted,” and this smoky joint has indeed won awards for best ribs, best music, best barbecue, and best take-out. For a real treat, bring your family, order Dave’s Famous Feast, and set to eatin’ a giant platter full o’ spareribs, a whole chicken, a half-pound of either Texas beef brisket or Georgia chopped pork, coleslaw, Famous Fries, Wilbur Beans, corn-on-the-cob, and corn-bread muffins!

Honey Bear’s BBQ

2824 North Central Avenue
Phoenix, AZ 85004
(602) 279-7911
honeybearsbbq.com

What started as an on-site catering business in the 1980s has become Honey Bear’s BBQ, which serves up Tennessee’s finest barbecue flavors. You can dine in, pick up, call for delivery, or have Honey Bear’s cater your next party. Menu favorites include BBQ chicken wings, baby-back ribs, fried catfish, and BBQ rib tips.

Bobby-Q

8501 N 27^th Ave
Phoenix, AZ 85051
(602) 995-5982
bobbyq.net

What used to be Bobby McGee’s is now the one and only Bobby-Q (with the same owner), which serves up all your barbecued favorites for lunch and dinner. Tuesday through Saturday, diners are welcome to hang out at the nightclub Q Lounge next door. Bobby-Q also caters parties and events.

By Alison Malone Eathorne

As fall begins, it brings a bounty of warm, earthy flavors that are really best appreciated as the weather outside turns cool. In this salad, butternut squash takes a break from the ubiquitous seasonal soup and is showcased in a new light: the sweetness of the roasted squash, maple syrup, and cranberries is cut by the tartness of the apple and vinegar, endive provides a crunchy and bitter complement (try using spicy arugula or mild spinach instead), and crunchy walnuts and bold blue cheese lend a luxuriously rich note. The combination of ingredients provides a colorful presentation on the plate—and a flavorful taste on the palate. Serve as a starter salad or as a light entrée.

Butternut Squash and Apple Salad with Warm Cider Vinaigrette

Serves 6

Recipe developed by Hilary Malone

Ingredients:

Dressing

¾ cup apple cider

2 tbsp cider vinegar

2 tbsp minced shallots

2 tsp Dijon mustard

½ cup olive oil

Salad

¼ cup olive oil

2 tbsp maple syrup

1 2-pound butternut squash, peeled and cut into ¼-inch-thick slices

4 heads of Belgian endive, roots trimmed and separated

2 Fuji apples unpeeled, halved, cored, and cut into matchsticks

8 ounces of blue cheese, crumbled

½ cup dried cranberries

½ cup walnut halves, toasted

Preparation:

For the dressing, combine apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium heat. Cook until the cider is reduced to ¼ cup, about 10 minutes. Remove from heat and whisk in mustard and olive oil; season to taste with salt and pepper.

For the salad, preheat oven to 400°F. Whisk olive oil and maple syrup in a small bowl. Mix with sliced squash and season with salt and pepper to taste. Arrange squash in a single layer on two rimmed baking sheets. Roast squash until golden and tender, turning once, about 15–20 minutes. Cool on sheets. Arrange endive leaves on a platter. Top with roasted squash and scatter apples, cheese, cranberries, and walnuts over top. Spoon just enough vinaigrette over the salad to moisten the endive. Serve immediately.

Perfectly ripe nectarines and plums unite in a delightful tart

By Alison Malone
In British Columbia, stone fruits can be found at farmers’ markets from July through September. Largely produced in the Southern Okanagan Valley, these juicy, sweet-tart fruits are delicious eaten alone or, even better, crafted into dessert. This nectarine-and-plum tart can be made one day ahead of time and is wonderful served with a dollop of crème fraîche or lightly sweetened sour cream. Our tip: Preserve additional fruit for use throughout the year by removing the pits, cutting it into wedges, and freezing it in plastic bags. You’ll thank yourself on a cold winter night when local summer fruit is available right in your kitchen!

Nectarine and Plum Brown Butter Tart

Recipe developed by Hilary Malone
Serves 6–8

Ingredients:
2 cups all-purpose flour
¼ cup icing sugar
½ tsp salt
¾ cup unsalted butter
¼ cup ice water
3 ripe nectarines, halved, pitted and cut into 6 pieces
3 ripe plums, halved, pitted and cut into 6 pieces
3 eggs
½ cup sugar
2 tbsp all-purpose flour
¼ cup unsalted butter, melted and browned until golden

*special equipment: nine-inch tart pan with a removable bottom

Preparation:

Combine flour, sugar, and salt in a food processor. Add butter, and blend until the mixture resembles coarse breadcrumbs. Add water and process until the dough comes together in a ball, adding additional water by the tablespoon as needed. Wrap dough in plastic and refrigerate for at least one hour or overnight.

Once dough has chilled, roll out on a lightly floured surface to one-quarter-inch thickness. Press pastry into a nine-inch tart shell and freeze for 30 minutes.

Preheat the oven to 350°F. Remove shell from freezer and line with parchment paper. Arrange surface with baking weights and bake for 10 minutes. Remove paper and weights and bake for an additional 10 minutes until golden and crisp. Cool to room temperature. Arrange fruit skin side down in the pastry shell.

Whisk eggs and sugar in a small bowl until thick and pale. Add flour and brown butter and mix to combine. Pour the filling evenly over the fruit and bake for 30–40 minutes or until golden and set in the middle.