molto e

Andreoli's Italian Grocer 8880 E. Via Linda Scottsdale, Az. 480-614-1980 10 AM - 8 PM ( m-th) 10 AM- 9 PM (f and sat) When I received a tip on an Italian deli from a New Yorker (eGulleter DRPNY), I immediately freed up my next meal to check it out (well actually I was there at 9:30 AM peering in thru the window). Andreoli's is a venture by Giovanni, the former owner of Lecabaffi and Galileo, and this is not the typical red sauce, chicken parm, meatball joint that the Valley has plenty of (and I like a few of those). Menu The location is slightly west of the corner at Via Linda and 90th st, on the Via Linda side of the Fry's Marketplace center. If you are travelling west on Via Linda from 90th, right before the underpass is an entrance to the center and the brown building is the Andreoli's. Andreoli's also sells various Italian staples: Pasta, anchovies, San Marzano tomatoes, cheeses, cured meats, house baked breads and pastries and beverages. I sampled the following: panino in porchetta - roasted pork, seasoned with garlic, fennel and black pepper $7.50 panino del tirolo - speck, pesto, tomatoes, and rucola $7.75 Both were good but I enjoyed the panino del tirolo a little more. arancini alla catanese - rice stuffed with Bolognese and peas, breaded and fried $5.00 pizzetta branca leon - pizza with mixed vegetables $5.00 Patatine e porri fritti con salsina ghiotta - potatoes and leek, deep fried served with Gianni sauce $5.00 These rocked...french fries with fried leeks served with an aioli There were two pasta specials...linguine con vongole and rigatoni amatriciana. For dessert, I sampled the chocolate cannoli and tiramisu. I definitely will be back and this is a great addition to the Valley.

From the Phoenix New Times: Butterfield's Pancake House & Restaurant ...Food Critic Michele Laudig finds she can satisfy her Breakfast cravings with delight at Butterfield's Pancake House & Restaurant.

I have great connection for Prime meat, but I had seen the photos of the product that RS had bought from Zier's so I bought my Dad a gift from there. Zier's carries some of the nicest Prime meat that I have seen...crazy good. I was surprised how nice the ribeye and porterhouse that Zier's has. With the grilling season coming, run don't walk to Zier's (you have to beat RS there) and ask Dave what looks good to him and he will not steer you wrong.

April 17, 2007 From the Arizona Republic: Trente Cinq...Food Critic Howard Seftel performed a second review on Trente-Cinq and came away with a much better result. Methode Bistro...Howard also revisited Methode Bistro and loved some of the tweaks that were made. Howard Seftel's Blog Feeding Frenzy...Keep up with Howard by reading his blog, "Feeding Frenzy". Bel Sito...Carey Sweet reviews a new Old Scottsdale area Italian restaurant, Bel Sito, and feels this is the start of something big! Carey Sweet's Dining Column...Carey details Chef Bryan Elliot's use of Liquid Nitrogen at the Painted Horse Cafe. From the Phoenix New Times: Twisted Restaurant...Food Critic Michele Laudig enjoys the new restaurant, Twisted, by Chef Carlos Manriquez of Atlas Bistro and Tempe's stylish Mucho Gusto Taqueria. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog, " Chow Bella". From the Tucson Citizen: Restaurant Notebook...This week's news and notes are available in the Restaurant Notebook. Vitello's Ristorante Italiano ...Food Critic Tom Stauffer went to Vitello's Ristorante Italiano determined to expose the hype, but left impressed and willing to eat his crow. Meet the Chef- Rene Pulido of Firecracker...Tom Stauffer performs a Q&A with Chef Rene Pulido of Firecracker. From Tucson Weekly: Micha's del Norte...Rita Connelly runs into some inconsistency while evaluating Micha's del Norte. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

This is a foodie / wine-lover restaurant, no doubt about it. They started as a winebar with well conceived food, but they have now evolved to a much higher level of execution. The old chef from Norman's came over when Norman's closed and the level of dining went up with it. The wine list is filled with gems on it at a resonable price...a definite must when in LA!

High praise...must have been one helluva of meal!! Besides the a la carte offerings did Chef Virant offer a tasting menu? With you and my picky Father as big fans of Vie, it is no wonder the accolades are rolling in. Molto E

Thank you Doc, I appreciate it and we both know that you are a bigger shutterbug than I am. I don't even have any photos of Cuy .

Thanks Doc...I wish, that Truffle character's got me a a country mile or at least a few hundred courses at Alinea....Chef Barber should be sending you a thank you card as well. As far as the National Press, in due time I feel he will receive his due. The restaurant is located a bit north of Scottsdale so it definitely is a destination restaurant, but the bottom line is it is worth it! If one is in the State of Arizona there are very few restaurants that can deliver this kind of experience and as I have said I put him in the upper eschelon of chefs in the nation. The press in town is very aware of his skills and to get a table at his place is not easy.

Last night, Chef Binkley was inducted into the Arizona Culinary Hall of Fame...Binkley's was also featured in the May 2007 issue of Food and Wine Magazine's "Go List"! "Let's imagine you are making a debut visit to a magnificent restaurant and the first dish is placed in front of you. Before you've even picked up the fork and knife, you've had a chance to study the ingredients. You know this is going to be interesting. As you eat, you start to get an insight into the chef, his technical abilities and artistic talents, his passion for food, the world he has come from. The dish is inspired, of course, but maybe you too feel inspired. Inspired because you have just enjoyed delicious food and feel happier about life in general. Or maybe you feel inspired because you have started to think about your own cooking abilites and can't wait to try to recreate the dish at home." (taken from White Slave by Marco Pierre White with James Steen. The journey that a talented chef can take you on brings more than nourishment, it brings a complete sensory satisfaction that takes you to a higher plane. An experience in a restaurant can be like theater with the chef directing the perfomance... Dining Options at Binkley's...I suggest putting yourself in Chef Binkley's hands when opting for the tasting menu. Parade of Amuses Butternut Squash soup, maple creme fraiche red wine braised octopus, balsamic froth, curried salsify, curried oil powder I did not love the texture of the octopus but the overall flavor profile was good. Swedish Meatball - sour huckleberry Kevin's whims can take you by surprise...I doubt that I would have expected to see Swedish meatballs at Binkley's. Pork on a Fork, sous vide pork, white wine poached pear, mustard pesto Foie Gras Powder - lemongrass bomb, balsamic glaze pommes souffle with russet and purple peruvian, sauce vert, honey mustard, spicy ketchup, tonka bean bbq I had never seen pommes souffle done with purple peruvian potatoes...this course was great fun. duck rillete, sweet potato cannelloni, maple froth A modern interpretation of the duck rillete...very good. la ratte truffle potato foam and chives what a world it would be if this was how good all potato skins could be pear consomme lava lamp, port caviar, passionfruit caviar, watercress caviar proscuitto powder and crispy proscuitto The evolution of this course started a couple years ago with a tomato water gazpacho...and it has taken many forms. Scallop Mousse - wasabi crepe, radish, pomegranate, ruby grapefruit granita, edamame, lotus root chips I enjoyed the scallop mousse, but I am not sure what the granita brought to the course. Slow Roasted Baby Beets - navel orange, avocado, beet marshmallow, jalapeno, watercress People can not get enough of those McClendon farms beets... dueling salads...waldorf and caprese half peel ruby grape walnut crumbs, flash frozen celery juice, flash frozen sweet red wine cream, flash frozen watercress, flash frozen golden raisin flash frozen romalino tomato juice, balsamic vin, basil puree, buffalo mozz, evoo An amuse slipped in-between courses...fun. Hearts of Palm - mache, prosciutto, roasted lady apple, tangelo, cashews, balsamic glaze Vanilla Black Truffle Potato Salad - heirloom potatoes, Serrano ham, celery, charred red onion, cabernet, vinaigrette DIVINE Frog Legs - parmesan, white beans, confit garlic, parsley Frog legs is a dish that has become a favorite among the regulars no matter what permutation they come in. Black Cod - toasted Israeli couscous, baby zucchini, baby carrots, clam shell mushrooms, saffron broth This was a great dish... Wild Striped Bass - acorn squash, iitoi onions, braised tsai tsai, hazelnuts, brown sugar horseradish nice crispy skin...great dish Crispy Seared Foie Gras - date & Szechwan pepper charlotte, sunflower sprouts, gooseberries I have said this many times but I will say it again...Binkley does foie VERY well and he is not the kind of chef to skimp on the serving size. Pheasant Breast - butternut squash, pineapple, sugar snap peas, braised macadamia nuts, lemongrass broth Pheasant breast is one Binkley's favorite pieces and fowl and this was a nice dish. Poppy Seed Crusted Sweetbread Sandwich - tomato tartare, arugula, garlic aioli, speck tasty...salty, crunchy Roasted Ribeye Cap - blood orange, baby fennel, olive quinoa good Coriander Crusted Pork Tenderloin - melted cabbage, mustard spatzle, pearl onions, apricot mustard The coriander added a nuance to the pork, but the standouts of this dish were two things that normally would get me...melted cabbage and spatzle. pre-desserts exploding cinnamon scented baked meringe wild rice crispy treat green apple soda, blood orange creamsickle soda dissolving kalamonsu lime meyer lemon soup, meringe mushrooms, pomegranate, blueberry candied mint oil, chocolate biscotti ,whipped vanilla creme fraiche pistachio cookie leaves meyer lemon soup being poured liquid nitrogen mocha pot au creme espresso cream pine nut brittle pine nut cream filled doughnuts chocolate caramel, blackberry pate de fuille, pistachio madeleines Another great meal enjoyed by the whole table!!!

Lotus of Siam Rosemary's

While I was in high scool on the Northside, I would take the parent's car for unauthorized runs to Harold's Fried Chicken Shack...my order half chicken white with salt, pepper, mild, and hot.

The following menu was served to a party of 12 in the Private Dining Room at Binkley's: Caviar & Johnny Cakes - frozen cucumber, creme fraiche, red onions, chives Nice opener...ever since last year on the Soprano's, Johnny Cakes have a bit of a different meaning to me Shrimp Ceviche - daikon, kumquat, pomegranate, kiwi, avocado, lotus root chips This was not one of those blast your palate tomato based ceviches, this was one of light crisp citrus flavors...very good. Vanilla Black Truffle Potato Salad - heirloom potatoes, Serrano ham, celery, charred red onion, cabernet, vinaigrette A WOW or Umami moment that was felt by the whole group as quiet took the room while eating this. Nantucket Bay Scallops - spiced popcorn, roasted chestnuts brandy gelee, rapini, butternut squash puree, mustard I thought the roasted chestnuts with the butternut squash puree were a nice complement to the scallops Whole Roasted Foie Gras - lemon poppy cake, gooseberries, sunflower sprouts, blackberry, jam The whole lobes of foie gras were presented tableside, which always is such a pretty sight. The lemon poppycake was not too sweet so I enjoyed the interplay with the foie gras. Roasted Ribeye Cap - porcini mushroom tortellini, sugar snap peas unctuous cap of the ribeye...earthy porcini mushrooom tortelini...nice Cheese - fruit cake, crimson gold apples, apricot-Banyuls puree, toasted baguette Parade of Desserts Tremendous experience...some of the party were in town from Japan and between the amuses (not listed) and this style of cuisine, they were in unfamiliar territory and they loved it

AVEC is a fine Monday choice....whoops, just noticed you wanted ambitious cuisine. I ate at Schwa on a Monday so that would be tops on that front.

Loved the oysters, in fact I do not remember enjoying any as much! The next time that I am in Napa, I definitely will try Bouchon and Ad Hoc for that matter.

I had room service at the Wynn for breakfast...the order came within the 30 minutes as promised, which at a casino hotel is not the norm. The breakfast was tasty so if in the Wynn then room service should be considered. I met Doc and "Teddy" at the Country Club at the Wynn for lunch, this was during the NCAA Tournament so I was "waiting" for Doc in front of the TV at the Country Club bar as he was seated outside on the patio overlooking the golf course and waterfall. Once I begrudginly found him outside the view and the weather made my desire to eat at the bar go away (well not actually but...). The menu at the Country Club for Breakfast looked great but I was on to Lunch so the choices are basic fare: salads, burgers, french dip, hot dog etc. French Dip - prime rib, caramelized onions, mustard cream, gruyere, garlic bread, natural jus I went with the french dip and their spin on it was tasty. Black Angus Sirloin Burger with House-made Chips Teddy went with the burger and the house-made chips. Doc back to you...

This was my first dinner at Bouchon as I previously had enjoyed Breakfast on another trip. I enjoy my Bouchon cookbook so ordering was difficult because I wanted to see how the dishes that I love are prepared at the restaurant. Besides the menu items, there were a number of intriguing specials offered that evening. We started by ordering a dozen oysters that were a combination of a few different species. We both enjoyed one of the types so much even though we ordered three apps, another 6 of our favorite kind (I think St. Saimon out of New Brunswick) had to be enjoyed. The foie terrine was deftly prepared and served with the "soliders" and a little fleur de sel. The boudin noir with apples sauteed in duck fat, pommes puree and a drizzle of beurre noir is one of my bistro favs and I was not disappointed. The boudin noir had a little more zing than I have previous eaten but I enjoyed it. Up to this point in the meal, I was very satisfied and happy with the dishes that we were served. I choose the pork shoulder special for my entree after much deliberation as Doc ordered the chicken and I could have gone with either the lamb or monkfish cheeks but I was thinking some juicy swine was going to be delicious. Pork Shoulder Special served with potatoes fried then roasted with duck fat(doc I stole your picture thanks) The pork came out not quite to my liking, but after a wealth of appetizers this was not a big deal to me. I decided to leave much of the pork and to go after a number of desserts. I did not say anything to the waiter but after looking at me and the pork left on my plate he realized that I did not love it . He offered to get me something else or take it off the bill but that was not necessary. Beignets Chocolate Mousse (doc photo) Profiteroles I thought all the desserts were well done and we received the profiteroles as spiff because of the pork, which was very nice. I would recommend Bouchon if you had the the bistro crave. I enjoyed the meal and would be happy to go back.

Try calling Lotus of Siam and see if you can work something out with them or maybe you could go an pick up.

What is your perfect meal? Is it in a 3 star restaurant, at a neighborhood bistro, or at home with friends or family? Is there such a thing? What if I told you my perfect meal is in a restaurant in Cave Creek, Arizona (where...30 minutes north of Scottsdale)? A few years ago, I read a couple rave reviews of Binkley's restaurant and that the chef, Kevin Binkley, had worked at the Inn at Little Washington and the French Laundry. It was obvious to me that this chef must have some chops. Every time that I dialed the number listed in one of the reviews, it was always busy. I thought maybe I was not alone in my thoughts and that it was possibly the toughest reservation in (or actually slightly outside) of town. As it turns out, the number given in the review was wrong. Fortunately for me, a friend had the correct number and made a reservation for us otherwise I may not have made it out to Binkley's. After sampling a couple courses of Chef Binkley's cuisine, I recognized his talent was special and by the end of the meal, I was pleading for a lesson (or two as I just can’t help myself) by the maestro. Chef Binkley is not a chef to rest on his laurels as his style has continued to evolve and based on my last few meals there, Binkley's has never been better. Kevin attended the Scottsdale Culinary Institute on the advice of a childhood friend that at the time was studying at the Culinary Institute of America. While he was attending SCI, Kevin worked at a few local spots; Black Angus, Continental Catering and helped open Tarbell's. He heard great things about the Inn at Little Washington and desired to seek employment there following his graduation from culinary school. He was fortunate to receive a tryout at the Inn and was offered an extern position. He started at the low end of the totem pole, morning prep, learning the basics. He advanced up the kitchen ladder and ended up learning every station in the kitchen. During his ascent through the ranks, Kevin's talent was recognized by legendary Chef Patrick O'Connell. Chef O’Connell chose Kevin to travel with him across the country to participate in cooking seminars and events as Kevin could adroitly perform all tasks required in the kitchen. "The most influential thing when we would travel to do all these events would be going to eat with Patrick. After doing a big event he would take me to dine with him that evening where ever he was going. One of the most impactful dining experiences of my life was the first time I went to New York with him for an event, and following the event, Patrick took me to Daniel Boulud's restaurant. At the time, Daniel only had one restaurant and it was small, it was just unbelievable...he was there and came out and served us Eue de Vie that he had brought back from France from his Dad's plum tree in his backyard...just unbelievable...then later to Jean George, Charlie Trotter's, Tru, Chez Panisse, Aqua, some spots in Hawaii and Boca Raton." In a short time at the Inn, Kevin was promoted to Sous Chef and then finally Executive Sous Chef, where he basically ran the entire kitchen. Kevin credits Chef O'Connell with teaching him everything,"how to cook, attention to detail, reading the guests, realizing it is just not about the food, quality of ingredients, being maticulous, organization." After working at the Inn for 5 years, Kevin applied to work at the French Laundry, and with the help of Chef O'Connell, he was given a tryout. With the hope of working at the French Laundry, Kevin packed up his life and drove to Napa. Kevin's tryout at the French Laundry took place after the restaurant's hiatus in 2000. The experience left him totally amazed at the level of refinement and intensity that Chef Thomas Keller practices. "The attention to detail with the food in particular, absolutely nothing missed, not a beat, so refined, so intense, so many cooks, everything had to be absolutely perfect...just absolutely breathtaking food." He was offered the position of butcher while the butcher was on leave. Kevin performed the butchering duties for the restaurant for a month and when the butcher returned, he became commis for first course and then chef de partie for first course working alongside some notable chefs that ran the kitchen including Eric Ziebold, Grant Achatz, Greg Short and Thomas Keller himself. To round out his overall dining education and expertise, Kevin decided he should gain some Front of the House experience at perhaps the finest culinary establishment in the country, and became a food runner. Following his time at the French Laundry, Kevin embarked on a more eclectic dining journey to further hone his skills. He served as a baker at Palisades Market to enhance his pastry skills, spent some time at Raymond Tan's Mariposa in Sonoma, and then moved to Phoenix to become Executive Chef of Cru in El Pedregal before opening Binkley's Restaurant in Cave Creek. Kevin opened Binkley's in May of 2004 and armed with 3 cooks to showcase his Contemporary American style, he was immediately lauded by the press. After receiving rave reviews from Nikki Buchanon of Phoenix Magazine and Howard Seftel of the Arizona Republic, tables became very hard to come by. Bon Appetit magazine placed Binkley's on their "Hot List" and the restaurant started to be recognized on a national level. The evolution continues for the restaurant as Kevin now leads a cadre of up to 12 chefs. He has now also incorporated some modern technical cooking into his whimsical Contemporary American Style. I consider Binkley's to be one of the best values in fine dining in the country as his 7 course tasting is “only” $77. In other restaurants of this caliber, a meal like that would be double or triple the price. Kevin recently has made some changes in the Front of the House as he has brought in Joe Memmel as his General Manager, Dan Parrot as Sommelier to revamp the wine program and installed his sister Jessica as the Hostess. He also will be opening his first offshoot “Cafe Bink” in July that will feature more everyday delicious food. If you have not had the chance to sample Chef Binkley's fare then you are missing one of the memorable dining experiences in the greater Phoenix area, if not the country. As I look back at older pictures on the thread and see the evolution of Chef Binkley's cuisine it is really quite impressive. I look forward to what the future will bring... I was seated at the Bar in Seat 1 right in front of the pass, which is a great place to catch the action of the kitchen and the photos are of the tasting served to my guest and me. Seats 1 and 2 are hard to reserve as this is the spot to watch a generally mild mannered chef “flip his lid” in the event that dishes do not come out to his liking . I think if I was a chef in Binkley's kitchen, I would consider burning my finger prints off so I would be less likely to leave a mark. Beware of these addictive treats while at the bar so your dinner is not compromised... Sweet, Peruvian, Yukon and Idaho potato chips the parade of amuses sweet potato soup I always enjoy Chef B's soups tuna jerky, chili caviar, wasabi vinaigrette, clementine very tasty bite, great flavor with the jerky accentuated with the chili caviar and wasabi vinaigrette and then the sweetness of the clementine pommes frites with sauce vert, tonka bean bbq, honey mustard and spicy ketchup the pommes frites are triple cooked a la Heston Blumenthal, which makes them crunchy on the outside and fluffy on the inside...all the sauces are house-made and I am very fond of the honey mustard...who does not love great pommes frites cherry froth duck confit, bing cherry great bite...the combo of the crispy confit and the cherry meshed well la ratte truffle potato foam and chives That is a La Ratte fingerling potato, the picture makes it look bigger. That type of fingerling is lauded by Chef Joel Robuchon as the potato of potatoes, when you make puree or something of the like. Great... parmesan crisps the photos are of the same amuse that is placed on a lighted coaster that projects different colors...baked potato shot - flash frozen creme fraiche, bacon powder, green onion caviar, grated smoked cheddar, baked potato consomme this amuse is a head turner, those that do not order the chef's tasting do not get this one and wonder what it is...fun dish, using modern technique to make something new and fun from something we are all comfortable with the baked potato. carrot raisin salad toasted almonds curry creme fraiche, dipping dot carrot and raisin duck powder apple cider drop, balsamic glaze I was instructed to tilt the spoon in my mouth and let the contents roll in...I got excited and ate the spoon by accident ...Chef B uses the amuses to play with some of the modern elements so the diner can get a taste of them instead of featuring them throughout the whole meal carbonated blue cheese creme, spiced port reduction, belgian endive, spiced pecan Loved this amuse, the endive is swept thru the cream in order to eat it. Very Cool... foie gras dipping dots with vanilla banyuls syrup I wish the dipping dots machine at the movie theater had foie gras flavor...as the dots melt in your mouth, the foie gras flavor comes thru and it is perfectly foiled with the vanilla banyuls syrup carbonated green apple water, honey caviar, peanut butter powder citrus cured steelhead trout, cucumber, radich, candied dill, crispy shiitakes, horseradish vin, citrus powder great mixture of flavors and textures slow roasted baby beets - blue cheese panna cotta, red onion glaze, hazelnuts, pancetta, watercress, cabernet vinaigrette The beets are from McClendon Farms and were as sweet as sugar. The silky blue cheese panna cotta tempered the salty, sharpness of the blue cheese into a luscious savory custard that was accented by a crunchy pancetta chip. beef jerky, horseradish creme fraiche&powder evoo Chef B threw a bite in between courses of house-made beef jerky that while eaten with a dollop of the horseradish creme fraiche made a great combination. Marinated Lamb Loin - mint mousse, roasted eggplant, quinoa tabbouleh, red pepper paint The lamb loin was "slow cooked" so the lamb was perfectly cooked and almost fork tender. The various toppings lent their own nuance to the lamb. Sopressata date relish, sunchoke chip another bite in-between courses Butternut Squash Agnolotti - spiced walnuts, menegi onions, zucchini McClendon Farms butternut squash...nicely made White Truffle Risotto - sauteed black trumpet mushrooms and powder, parmesan froth This risotto had a few layers of flavor that were unearthed as you dug into the bowl thru the parmesan air, past the sauteed mushrooms, into the creamy risotto. The $22 dollar addition to the tasting menu is very reasonable for a healthy shave of truffles. (this meal was eaten during white truffle season) La Ratte Whipped Potato White Truffle Creamed Chipped Beef Chef Binkley never ceases to prove to me that he has the Midas touch, whatever he cooks turns to gold. He made the chipped beef with center-cut New York strip that was cured, dried, smoked, shredded then cooked in a béchamel that was finished with truffles then placed over La Ratte whipped potatoes with white truffles shaved over the top. While I was eating this dish, I was in the zone. I heard nothing and everything seemed to be in slow-motion like Scooby-Doo after eating a Scooby Snack. If I only had one word to describe that dish, it would be heaven. Spearfish - roasted pineapple, baby bok choy, guava & passion fruit bubble tea shot, coconut Very compelling set up Blackened Monkfish - wild mushroom ragout, leeks, wild rice kiwi sorbet Roasted Ribeye Cap - roasted root vegetables, miso emulsion The cap of the ribeye is Chef Binkley's favorite cut...very tender and flavorful. Calves Brains - heirloom potatoes, parlsey, capers, beurre noir Crispy brains served on top of the soft heirloom potatoes dressed in the beurre noir made a great combination. Veal x2 - medallion, cheek, oyster mushrooms, rapini, sunchokes, bearnaise meltingly soft cheek, great course Cheese Course with cranberry yuzu puree, fruit cake, crimson gold apples. crostini On this particular night, there were 57 different cheese selections to choose from...WOW Now the next thing that came my way was a perk of sitting right in front of the pass...there was a timing issue with another table and rather than waste it... Crispy Seared Foie Gras - gingerbread, blackberries, lemon curd (note- the editing softward makes the foie appear much darker than it was) Kevin is a master with foie gras in what ever preperation that he features. I was getting full at this point of the meal but for whatever reason the gingerbread with the foie went into the dessert portion of my stomach that was not full yet...VERY GOOD...then I heard Kevin say, "I can't believe you just ate all of that" pre-dessert - lychee soda pre-dessert - eggnog milkshake pre-dessert - wild rice krispy treat, popping raspberries The wild rice krispy treats are good and the popping raspberries can be a bit of a surprise. Flash Frozen Banana Split - chocolate dipped strawberry, maraschino cherry, banana House-made dipping dot ice cream sundae Temperatures of Chocolate - hot chocolate brulee, flash frozen foam, chocolate sorbet Parfait - chocolate mousse, pistachio, white chocolate powder, raspberries mignardises - white chocolate cherry fudge, apricot pate fuille, ginger snaps The Binkley's experience is like no other in Phoenix, let alone the state! Chef Binkley is a rising star that will continue to shine and receive more national acclaim. The only other restaurant that I have dined at recently with as many amuses and "tricks up the sleeve" has been Chef David Kinch's Manresa. As I have stated, I put Binkley's in the top level of restaurants in the country...Bravo!!!! Phoenix Best Bets: Sea Saw Binkley's Restaurant Zinc Bistro Cyclo Lo-Lo's Fried Chicken and Waffles Kohnies-Coffee, Breakfast and Best Scones Pizzeria Bianco Pane Bianco - Chris Bianco's sandwich shop Matt's Big Breakfast Arlecchino Gelateria The Pork Shop

At the point Doc pulled out his camera to photograph the drink may have indicated a food freak was in the house...no offense Doc

Doc, That looked like a tremendous meal and your images portrayed it as such. As I look at your photos again, I am reminded of the presentations of the Tapas part of the meal at El Bulli but obviously Blue Hill showcases the majesty of the earth rather than man. I for one find both versions equally captivating but I may respect the pristine ingredients a tad more. Your photos just made this restaurant a must for me and the best images of this experience that I have seen. This may be a stupid question, but does the city outpost of Blue Hill source from the farm? Did you eat the carrots and bok choy right off the spikes undressed, no salt?? Molto E

April 6, 2007 From the Arizona Republic: Valley's fickle taste discouraging to chefs...Jaimee Rose succeeded in ingniting the Phoenix food pride by penning a controversial article that asks "Does anyone hear Phoenix and think yum?". Keying on the upcoming departure of Chef Bradford Thompson from Mary Elaine's, Jaimee quotes Sam Fox, Gregory Casale, Barbara Fenzl and a few others on their take on the palate of the Phoenix dining public. The article has started a number of discussions from Chowhound, Chow Bella, and in the mind of the Phoenix Foodie. Segal's Kosher Foods...Food Critic Howard Seftel reviews the good, the bad and the ugly at the newly tweaked Segal's Kosher Foods. Howard Seftel's Blog "Feeding Frenzy"...Howard details the changes at Eleve, Oscar Taylor and Cyclo's sassy Justina Duong's search for another space. Carey Sweet's Dining Column...Carey is first to report that Chef Anton Brunbauer formerly of the Hyatt Regency Scottsdale and the Westin Kierland has moved over to Barcelona to revamp the concept into a Steak and Tapas spot. From the Phoenix New Times: Dragonfly Vietnamese Kitchen...Food Critic Michele Laudig finds the fare at the Mesa area Dragonfly Vietnamese Kitchen to her liking. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog..."Chow Bella. From the Tucson Citizen: Your entree to tapas ...Food Critic Tom Stauffer breezes thru tapas and charcuterie in Tucson. Meet the Chef: Massimo Tenino,Tavolino Ristorante Italiano ...Tom Stauffer perfoms a Q&A with Massimo Tenino of Tavolino Ristorante Italiano. Acacia Tom Stauffer gives a very postitive review of Acacia. From the Tucson Weekly: Brundog's Zy-de-que...Renee Downing likes the new cajun offerings at Brundog's Zy-de-que. Noshing around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

March 29, 2007 From the Arizona Republic: Hammerheads Ocean Grill...Food Critic Howard Seftel enjoys the Glendale area seafood restaurant, Hammerheads Ocean Grill. Howard Seftel's Blog "Feeding Frenzy"...In the last couple of installments of Seftel's blog, he confirms that Chef Bradford Thompson is leaving Mary Elaine's and lists his top ten eats at the West of Western Culinary Festival. Chefs fire up plans for new restaurants ...Howard previews some restaurants planned by some local toques. From the Phoenix New Times: Mi Cocina, Mi Pais...Food Critic Michele Laudig reviews the mostly Ecuadorian fare at Mi Cocina, Mi Pais. ( A friend from Ecuador just told me to try this restaurant, he said it was very good, but not as good as his Mother's cooking.) Heart Attack Grill, Simply Burgers, Blu Burger Grille...Michele scratches her burger itch by sampling the fare at Heart Attack Grille, Simply Burgers and Blu Burger Grille. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog "Chow Bella", her last couple entries detail Chef Bradford Thompson's pending departure from Mary Elaine's and some highlights of the West of Western Fest. Carey Sweet's Dining Column...Carey Sweet samples gets her Irish on at Celtic Curtain. From the Tucson Citizen: Stuff yourself in Nogales...Tom Stauffer and Dina L. Doolen made a run for the border and detail the good eats in Nogales.Restaurants to try in Nogales La Roca Restaurant Bar in Nogales, Mexico...Food Critic Tom Stauffer reviews the Sonoran fare at La Roca Restaurant Bar. Matzo debate: Do you like 'sinkers' or 'floaters'?...With the Jewish Holiday of Passover approaching, Michele Weinberg provides the details on the age old debate on Matzo Balls and gives a little Passover information. Meet the Chef: Daniel Scordato of Vivace...Tom Stauffer performs a Q&A with Daniel Scordato of Vivace. A look back at the last of Taste Plus...The highlights from the first year of the Taste Plus section of the Tucson Citizen. From Tucson Weekly: Sushi King...Rita Connelly reviews Sushi King and while reading the menu out in front of the restaurant is told that the sushi is the best...could that be true?? Vila's Thai Cuisine...Jimmy Boegle reviews Vila's Thai Cuisine and found the food tasty but overpriced. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

I strolled into Zinc the other day for lunch with the intention of dining on some classic bistro fare. Sous-Chef Jeremy McMillan asked my group if we would like him to do a tasting menu and we jumped at the offer. The menu was his creation and definitely shows that a diner can get more than just the classic bistro fare when dining at Zinc. I regret not bringing my camera as all the platings were tight and inspired. Grilled Langoustine, Osetra Caviar Creme Fraiche, Tomato Consomme, Black Sesame and Tasmanian Pepperberries The langoustine was presented in a shallow bowl nested against the Osetra caviar creme fraiche then a little tomato water ( consomme ) was poured into the bowl. The langoustine was perfectly complemented by the salty caviar, unctuous creme fraiche and the sweetness of the tomato water. Chicken Thigh, Pommes Aligot - Colorouge Gratin, Artichoke, Olive and Marjoram The succulent chicken thigh came with a dish of heavenly pommes aligot. This was outstanding and I would order this again in a heartbeat. Veal Cheek, Tamarind Barbecue, Brussel Sprout "Slaw"; Corn and Sweetbread Beignet, Pink Pepper, Red Onion and Lime Gastrique When this course came out, I could not help but to appreciate the creativity of Sous-Chef Jeremy McMillan. This was his riff on a pulled pork sandwich, the tamarind BBQ sauce was delicious. I expected the veal cheek to be a little more gelatinous because it seemed more like a different cut of veal. The sandwich was on a great brioche bun, while it was presented the top of the bun was placed on the side so it was up to the diner whether the sandwich would be enjoyed open-faced or not. I thought the idea of the sweetbread beignet was great! Brillat Savarin a la Louche, White Truffle Honey, Picked Thyme and Cracked Pepper Very nice cheese at the perfect temperature and the nuance of the truffle honey made a nice addition Ricotta Beignets, Peanut Butter, Strawberry, and Whipped Cream Hot beignets with house made peanut butter, stawberry condiment and whipped cream...delicious! If you would like to experience a tasting at Zinc call ahead and ask for Chef McMillan so he can put something together for your meal.

Tom, You can special order any cut of pork if you give them a week's notice. Molto E

Absolutely stunning...YT!