SCOTTSDALE A C U L I N A RY F ORC E
AN INTRODUCTION TO SCOTTSDALE
With a smattering of renowned culinary schools and institutes attracting impassioned, eager young chefs, taught by impassioned and eager veterans, it’s no surprise that Scottsdale is tingling the taste-buds of an evergrowing clientele. Many graduates of Scottsdale’s Cordon Bleu School (to name but one) go on to work in one of the 400 restaurants on offer, and a significant amount even establish their restaurants in the hope of making a name for themselves in this competitive culinary environment. Such ambition and such passion is a huge part of what makes Scottsdale’s restaurants and eateries so exceptional. The mixture of up-and-coming culinary whiz kids and established culinary artists has helped to birth a scene that is rich in diversity, bold when it comes to its flavours, and brazen when it comes to experimenting with new dishes and fusion cuisine. To top this all off, Scottsdale’s foodie scene is criminally underexposed, and the masses haven’t clocked on to tastes and textures that are cooked up every day and every night. Not yet, anyway… Multiple Scottsdale restaurants boast critically acclaimed and award-winning head chefs who supply their own brand of authentic and artful American cuisine to hungry residents and clued-up travellers. We can’t neglect to mention however, the amazing variety of Scottsdale’s restaurants; Mediterranean influences, contemporary Japanese eateries, and Pan-Latin spices are all incorporated into menus that are well on their way to earning a Michelin star or two. 400 restaurants might sound a little overwhelming, but don’t worry; we’ve cooked up a few guides and recipes for you to sink your teeth into.
A F E W O F O U R F AV O U R I T E S . . .
Scottsdale boasts one of the liveliest culinary scenes in the US; it’s brimming with brave and ambitious chefs, bold and memorable flavours, and underexposed restaurants that guarantee top-quality dining without that intimidating ‘reputation’, or that noisy table next to you. Here’s our heads up on where to go and what to eat; featuring restaurants that have perfected their take on artful American cuisine, whilst embracing the occasional international influence.
1 COWBOY CIAO
2 MASTRO’S CIT Y HALL STEAKHOUSE
A Classic and a quintessential Scottsdale menu; Cowboy Ciao’s staple, quality American cuisine also incorporates global influences with some noticeable Italian and Latin-inspired flavours on their menu. A feature in the Scottsdale culinary scene for over 15 years, Cowboy Ciao offers various big plates and little platers for guests of varying appetites. Steaks, seafood, quesadillas and various pan-fry dishes form the backbone of a menu that is equally reflective of the energy and buzz that is to be found at Cowboy Ciao. Their menu is lined with hilarious quotes from former diners (“It’s like the fourth of July in my mouth…”) and their colourful baroque-esque décor captures the imagination. It doesn’t hurt that their wine list is inching ever closer to the mightily impressive number of 1800, so when it comes to wine accompaniments, ‘spoiled for choice’ is an understatement.
Sophisticated and modern, but thoroughly versed in the classic steakhouse ways, Mastro’s is a popular destination for hungry locals and travellers alike. With a vast array of high-quality steaks on offer (cooked to perfection, no less) Mastro’s is keen to avoid overcomplicating the process of trimming, drying and cooking that has worked for years. Instead, they divert their attention to top quality service and to creating an atmosphere that is as fit for romantic dining as much as it is fit for business and family dining. This joint is more than capable when it comes to dessert as well, and If there’s one dessert you have to try before you leave Scottsdale (if you ever do), then make it Mastro’s warm butter cake; a sweet way to round off a delicious meal.
3 VIRTU
4 OLIVE & IVY
Virtu is Scottsdale’s dining secret that is slowly getting out… Virtu excels in its ability to present a warm and inviting atmosphere whilst offering a menu that would impress (if not intimidate) even the most decorated of Michelin star chefs. Offering a finely-tuned menu that also caters for vegetarians and vegans, Virtu’s head chef Gio Osso is known to change this menu seasonally, and sometimes even daily, in order to serve clients the finest and freshest dishes around. Far from being a concern, this flexibility makes Virtu all the more alluring, and diners can expect prime meats, exquisite seafood, pasta, and the best regional produce.
For higher-end, but still casual dining, Olive & Ivy is a prime destination. Their amazing veranda and waterfront location makes this restaurant perfect for Al-fresco dining on one of Scottsdale’s 320 days of sunshine. The menu consists of Californian cuisine with heavy Mediterranean influences, and their flatbreads, salads, and soups are particularly well received. Olive & Ivy more than holds its own when it comes to meat dishes, however, and their selection of chicken, pork and lamb offerings will certainly hit the spot. Oh, and not to worry if you’re in a rush; you can always grab their renowned shortbread cookie or some delicious gelato to go…
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AUTHENTIC QUESADILLAS
Considering Arizona’s close proximity to the Mexican border (and the deliciousness of Mexican food in general) it’s no surprise that flavours from south of the border crop up in multiple restaurants and multiple dishes. Here’s a dish that will help you to enjoy the flavours of Arizona and Mexico from the comfort of your own kitchen.
INGREDIENTS • • • • • • • • • • • • • • •
1 cup rice, cooked 1 cup chicken breast, cooked and shredded 1 tin black beans, drained and rinsed ½ cup red pepper, diced ½ cup yellow pepper, diced ½ cup orange pepper, diced 1 jalapeño pepper, deseeded and diced 1 tablespoon chili powder ½ teaspoon salt ½ cup cilantro, chopped Juice of 1 lime 8 flour tortillas ½ cup sour cream 2 cups grated/shredded cheese Salsa and sour cream
INSTRUCTIONS Combine the cooked rice and chicken in a large bowl – add beans, all peppers, a tablespoon of chili powder, and salt. Mix in cilantro and the juice of 1 lime. Spray a side of the tortilla with cooking spray, and then place a helping of sour cream in the centre of the tortilla. Spread the sour cream to the edges of the tortilla, then sprinkle a handful of cheese over the sour cream. Spread the rice mixture (everything combined in the large bowl earlier) over half of the tortilla, then fold the tortilla in half. Cook the wrap in a pan on medium heat for ¾ minutes each side – or until you’ve got a nice golden brown colour. Remove quesadilla from frying pan, slice into wedges, and serve with a salsa and sour cream. Repeat until you and your friends are full (or simply can’t eat another bite).
TOP RESTAUR ANTS
We’re prepared to be lambasted by the locals for exposing the relatively veiled, but absolutely sumptuous culinary scene of Scottsdale, Arizona. Ambitious and diverse, the menus of Scottsdale are capable of leaving even the most seasoned of food critics enlivened with anticipation. What’s more, with its array of steakhouses, sushi bars, grills, and seafood eateries, we can be sure that Scottsdale will satisfy even the most discerning of palates. Here’s a taste of what awaits…
1 SHINBAY If your palette seeks flavours that you might not associate with hearty American cuisine, Scottsdale’s versatile culinary scene can cater to your taste-buds. ShinBay is a sleek restaurant that specialises in contemporary Japanese cuisine, and their three, four, or five+ course menus are sure to take you on a tour of Japanese flavours and textures. Executive chef Shinji Kurita is a decorated and well respected chef in the Scottsdale area, if not the US at large, and his offerings of fresh sushi, grilled, deep-fried, and various steamed dishes are guaranteed to satisfy your appetite and indulge your curiosity. Be sure to try the exquisite grilled Nigerian tiger prawn and don’t forget to wash each dish down with a sip of warm sake.
2 CAFÉ MONARCH Located in Old Town, Scottsdale, Café Monarch presents its diners with the opportunity to enjoy a ravishing four course, prixe-fixe menu that changes nearly every week. Previous menus often include prime beef and poultry cuts, ingeniously garnished, as well as sublime seafood dishes (Citrus crusted Salmon anyone?) and various appetizer and desert choices. Under the direction of respected head chef Branden Levine, Café Monarch may have a menu that often changes, but you can be certain that the quality of your eats will never waver. Café Monarch also happens to be the perfect destination for those seeking an elegant, or even a romantic dining experience; its softly lit courtyard, complete with fountains and carefully managed flora, is a beautiful and intimate environment.
3 THE CAPITAL GRILLE The Capital Grille is most certainly up there when it comes to a list of must-visit steakhouses in Scottsdale. Sophistication is clearly the aim from the outset, and the meticulous and refined décor reflects a menu that displays a similar attention to detail. Head chef Jim Nuetzi demands excellence in all stages of cooking, a philosophy that encompasses both the mouth-watering steaks and fresh seafood that’s on offer. Each steak is carefully handtrimmed and dry-aged to ensure maximum quality and unrivalled flavour, whilst the seafood is similarly pored over and prepared before cooking. The grille also boasts an award-winning wine list to match the first-rate food, as well as a spacious patio where you can enjoy a taste of evening al-fresco dining. By the way, the Gorgonzola and Truffle encrusted dry aged NY strip is as extravagant and delicious as it sounds.
4 LON’S AT THE HERMOSA Inspired by Arizona’s rich and colourful Cowboy History, Lon’s at the Hermosa is simultaneously a glimpse back at this past, but also a thoroughly modern and luxurious dining experience. Executive chef James Ducas has delicately crafted a menu that showcases ‘Artful American Cuisine’. Expect expertly cooked and seasoned meats, (including pork, beef steaks, and duck) each with a bold and flavourful glaze (our favourite being the Jalapeño and cranberry). Lon’s also prides itself on the so called ‘farm-to-table’ philosophy, meaning that all ingredients are organic and ecologically sourced from local and trusted suppliers. This is classic southern hospitality coupled with an artful and modern menu.
S I G N AT U R E D I S H E S
And let’s finish with the perfect two-course meal. PERFECT ARIZONA STEAK The culinary world has long been divided on the matter of cooking the ‘perfect steak’. It agrees however, that steak is a universally certified and respected dish, and any chef worth his salt can cook up a good one. Want to cook a steak that can rival some of Arizona’s finest steakhouses? We’ll show you how. INGREDIENTS • Beef steak (the cut is your preference, but ensure you get the highest quality meat from your butcher and look for solid marbling – that’s the key to a flavoursome steak) • Coarse Salt • Black Pepper • Olive Oil
INSTRUCTIONS Allow your steak to rise to room temperature before you start seasoning, this will prevent any ‘greying’ and will ensure that the meat is tender. Season the steak (both sides) with coarse salt, which is more flavourful, black pepper, and a little bit of olive oil When your griddle is hot, place the seasoned steak in the pan and turn only when you notice some good searing marks. Be careful not to move the steak around too much; doing so prevents the meat from cooking evenly Once both sides are cooked and seared, let the steak rest for 3 minutes before serving (or eating..). This gives the juices that have risen to the top the chance to seep back into the meat, locking even more flavour in. We recommend cooking your cut medium-rare (2 ½ minutes), but for medium/well done, leave in a minute more, for rare, a minute less (each side).
WARM BUTTER CAKE You’ve already heard about Mastro’s signature warm butter cake, and if you’ve tasted it, well lucky you. Here’s a recipe to help you get as close to that perfection as you can. A quintessential cake of American Baking, a properly baked Butter Cake is near impossible to say ‘no’ to. Rich and moist (and apparently taking inspiration from the English ‘Pound Cake’) butter cake bases can be topped off with chocolate, vanilla, or other types of frosting; it all depends on how sweet your tooth is…
INGREDIENTS 1 CAKE BATTER
2 CREAM CHEESE L AYER
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2 cups (4 sticks) unsalted butter, room temperature 4 ounces cream cheese, room temperature 2 1/4 cups granulated sugar 2 large eggs, room temperature 1/2 teaspoon fine sea salt 1 1/2 cups all-purpose flour 1 1/2 teaspoons vanilla extract
4 ounces cream cheese, room temperature 1 egg, room temperature 1/3 cup granulated sugar 1/2 teaspoon vanilla extract
INSTRUCTIONS Preheat your oven to 300 Prepare the pans – use baking spray to grease up 4 mini springform pans. For the cake batter, in a bowl mix in cream, butter, cream cheese, and sugar – stir for one to two minutes. Then add in eggs (one at a time) and whisk in on a low heat for 20 seconds (after each addition). Separately, mix flour and salt and then add this to the creamed mixture – mix in on the same low heat, but don’t over beat it. For the cream cheese layer – add cream cheese and granulated sugar to a small bowl, then whip till creamed. Add egg and vanilla extract. Pour your cake batter into the springform pans and top with a healthy layer of the cream cheese mixture. Bake for 1 hour, or until the tops are that appealing golden-brown colour. (Optional extra – use a small kitchen blow torch briefly on the sides to help the sugar to caramelize). Serve up with a substantial scoop of ice cream (your choice, but we’d recommend vanilla) and drizzle with desired sauce/jous.