Arizona Restaurant Week
by Armour Black
originally posted: Sep-22-2009
Fall is approaching and the holiday season is getting ready to begin with all its madness. What better way than experiencing Arizona Restaurant Week to take a breather and prepare yourself for what lies ahead in the months to come. One week to take in as much divine fare as your heart desires. This is an event that gives us all an opportunity to dine on a wonderfully diverse spread of world-class culinary offerings from your local gourmet chefs.
At Remington's we are thrilled to be a part of the festivities this year. It gives us the chance to share our passion with you. Some may not be familiar with Remington's Restaurant & Lounge, and then there are those that have become part of the family and discovered the timeless gem within The Scottsdale Plaza Resort. Come see what the buzz is all about with a classy and relaxed atmosphere, innovative American and international cuisine, and exceptional service. Year round you will find such signature dishes as our renowned Sonoran Crab Cakes and USDA prime aged beef, rack of lamb and sumptuous home baked pretzel rolls, just to name a few, as well as lighter fare, seasonal offerings, and wines from regions around the world.
There is no better time to find out why we have been voted one of the Top 10 Best Restaurants by Arizona Business Magazine. Savor your meal in our dining room under the unique hand-painted skyscape ceiling and original works of art. Of course we all have been waiting for this time when the evenings cool and we can enjoy the fresh air. So partake on our vine-covered patio with an intimate garden setting. I must also mention the Jazz! Our Lounge features an excellent selection of premium cigars, wines, spirits and some of Arizona's best live jazz musicians.
Begin your affair with tasty starters, crisp fresh field greens, or maybe Soup du Jour, like our incredible French Onion Soup baked with provolone, swiss and fontina cheeses. And for entrees, go with the classic, aged for tenderness and flavor, and slow roasted to perfection Prime, or for seafood lovers, North Atlantic Salmon with citrus-dill butter. It will melt in your mouth. Make sure you leave room for dessert, because you can't forget about the Bread Pudding or decadent Crème Brulee. One thing we can assure you is that there will be something to satisfy all palates.
From all of us at Remington's and The Scottsdale Plaza Resort, it is our pleasure to be part of Arizona Restaurant Week and we are excited to share our menu with all the culinary enthusiasts that call Arizona home. So raise your glass, gather your appetite and indulge! www.scottsdaleplaza.com
» visit Remington's & The Scottsdale Plaza Resort on the web
Arizona Restaurant Week
by Rich Gulden
originally posted: Sep-10-2009
The long, hot summer is coming to a close, and Arizona Restaurant Week is sending the season off in a blaze of delicious glory.
Given that Phoenix is a hub for aspiring and accomplished chefs as well as foodies, last year's debut of this culinary carnival struck many as long overdue. This explains why Valley dining enthusiasts so fervently embraced the inaugural event with all their hearts, souls and stomachs.
We know they're going to eat it up again in 2009 - not just because it's so much fun, but because Phoenicians are well aware of the culinary bounty at their fingertips. They know they don't have to fly to California or New York to get fed properly because, in addition to sunshine and shopping, our metro boasts a dining landscape rich in creativity and quality. Our strong tourism industry helps fuel the fire for fine food; and thanks to renowned culinary schools and high-profile resorts, there's always a steady stream of up-and-coming chefs looking to up the ante. Who wins? Anyone and everyone who seeks out new, exciting and delectable dishes, many of which take the stage during Arizona Restaurant Week.
Last year, Taggia at FireSky Resort & Spa was a last-minute addition to the event lineup - and we were so glad to have participated! During the seven-day stint, our restaurant nearly doubled its nightly business to have its best week ever. That alone was exciting for us, but even more so was the fact we were able to increase awareness about our location. So many people said they didn't know about Taggia, or they didn't realize that it was tucked neatly inside FireSky Resort.
In addition to raising our profile another notch this year, we at Taggia are eager to showcase our evolution and latest menu offerings. While the inspiration of coastal Italian cuisine remains true, Chef James Siao - who was promoted from sous-chef to executive chef last December - brings some fresh ideas to the table. And by fresh, we mean fresh. Chef James has been working with Sing Farms to acquire local essentials, and the restaurant has planted container gardens to grow a supply of organic rosemary and Italian basil, which means plum-perfect herbs are just steps from the kitchen. This, on top of fresh fish flown in daily, cured meats, pastas and wood oven-fired pizzas prepared in a deliciously straightforward way!
Among the recommended nibbles for Taggia visitors this September? Of course, we suggest starting with a signature drink. Pamper your palate with Taggia's twist on the mojito, made with citron vodka and laced with basil leaves in lieu of mint. Kick off your meal with the burrata appetizer, grilled bread topped with a saucy mix of veggie goodness. For the entree', the choices are varied, but often the risotto of the day and gnocchi star in the show. And finally, for the sweet tooth, we recommend the peach crostata, recently featured in Phoenix Magazine. Made from scratch daily by Chef James, this dessert is ripe for the picking, thanks to a shortbread-like crust blanked with sticky, sweet glazed peaches.
We at Taggia are proud to participate in Arizona Restaurant Week, and wish everyone a memorable week of eating, drinking and merriment. Salute! www.taggiascottsdale.com
Sustainability
by Paul Carter
originally posted: Apr-27-2009
You hear so much about it nowadays, but what exactly are chefs doing about it? It's something near and dear to my heart. I'm often asked about foods indigenous to Arizona. People expect to hear about exotic foods like cactus, rattlesnake, bison, etc. However, when I start to talk about all the great fruits and vegetables grown in Arizona -- and especially within 100 miles of Phoenix -- they're amazed, and sometimes initially a little disappointed, as it's not the exciting and adventurous answer they were anticipating.
I believe that economic growth and the well-being of society are inextricably tied to the health of the environment. If we embrace our responsibility for environmental stewardship and are committed to integrating leading environmental practices and sustainability principles into our lives and core business strategies, we can all make a huge difference.
Through collaboration with suppliers and business partners, we can actively work to reduce the environmental impact of our industry practices and continually improve and perfect our procedures, specifically aimed at:
conserving natural resources
minimizing waste and pollution
raising environmental awareness among our associates, guests and communities
We must acknowledge that, in many ways, like the global community we serve, we are only in the early stages of developing and implementing the many changes that will be necessary to achieve these vital goals. Nonetheless, I strongly believe that our efforts to support a healthy environment serve the interests of both current and future generations and constitute the foundation for enduring success.
There is so much we can do. It all starts with each and every one of us. Simply by asking such questions as "is this grown locally?" we can make a difference. You will probably be amazed at how much great product and produce is grown right here in the Grand Canyon State. Have you tried Arizona raised beef, Arizona olive oil or Arizona wine? Try living by the 100-mile rule.It can be fun as well as educational.
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