KITCHEN DOORS {let’s eat!} Photo by The Parlor
CARING CHEFS: BEAU MacMILLAN
PROUD MEMBER:
PROUD MEMBER OF:
PROUD MEMBER OF:
THE PARLOR 1916 E. Camelback Road | PHOENIX “We opened in the midst of the worst economic collapse since the Great Depression,” said owner Aric Mei, who opened The Parlor in May 2009. “We knew that the only way we would survive was if we put an extraordinary focus on value. That strategy paid off and we have held onto it tightly.” The Parlor is located in what was Salon de Venus for more than 50 years. “Throughout the restaurant, there are elements of the old salon. During the renovation, a large portion of the old building was demolished, and the salvaged wood was repurposed into several elements around the dining room, including the tables, host stand and front doors,” Mei said. In addition to the decor, the food is a standout. The Parlor’s Salsiccia pizza was named the best pizza in Arizona by the Food Network. “The star of this pizza is our sausage recipe that dates back to our relatives in Tuscany,” said Mei. “The sausage is paired with grilled radicchio, fresh sage and a drizzle of saba to add some acidity and sweetness.”
Chef Beau MacMillan is known for his larger-than-life personality, appearances on Food Network and as executive chef at the breathtaking Sanctuary Resort in Paradise Valley. He’s also very involved with local charities. “I’ve been lucky enough to be the chef representative for the Arizona Cardinals at Taste of the NFL for the last six seasons,” MacMillan said. “The Kick Hunger Challenge takes place throughout the football season and 100 percent of the funds raised are donated to St. Mary’s Food Bank. This year we set a record. We could not have done that without the support of this amazing community.” MacMillan also created menu items for the Phoenix Rescue Mission’s Mission Possible Café. “I went to the café to see their program and work with the staff and I was blown away,” he said. “They’ve changed people’s lives and given them hope through food. It was an honor to be involved.” In 2017, MacMillan created the Nirvana Food and Wine Festival, which takes place April 16-19 at Sanctuary, and benefits the Careers Through Culinary Arts Program (C-CAP). “C-CAP is a special place that provides students with skills and scholarships in the culinary arts field. Nirvana gives these young chefs the opportunity to work with professional chefs,” said MacMillan, who donates his talent and time to several charity events across the Valley.
“I CUT MY TEETH IN THIS CITY, MET MY WIFE, HAD FIVE KIDS AND IT’S MORE HOME TO ME THAN ANY PLACE HAS EVER BEEN. I’M SO GRATEFUL AND WILL CONTINUE TO GIVE BACK AS MUCH AS I CAN.”
MacMillan is passionate about giving back to the community. “I’ve been blessed to have one of the greatest stages in Arizona to cook,” he said. “I have an incredible team at Sanctuary. I cut my teeth in this city, met my wife, had five kids and it’s more home to me than any place has ever been. I’m so grateful and will continue to give back as much as I can.” For more information, visit nirvanafoodandwine.com.
The Parlor works with several local producers and suppliers to get the freshest ingredients. “We offer high-quality handmade cuisine, a serious beverage program, detail-oriented hospitality and beautiful decor, all while never losing sight of affordability,” Mei said. For more information, visit theparlor.us.
42 FRONTDOORS MEDIA | MARCH 2020
Photo by Debby Wolvos
