molto e

Doc, I am hoping for the best. Molto E

Congratulations to our Southwest James Beard Nominees: Category: best new restaurant A restaurant opened in 2005 that already displays excellence in food, beverage and service, and is likely to make a significant impact in years to come Bartolotta Ristorante di Mare at Wynn Resort Owner: Steve Wynn Chef: Paul Bartolotta 3131 Las Vegas Blvd. S. Las Vegas, NV 89109 702-770-3305 Joël Robuchon at the Mansion Owner: MGM Grand Chef: Joël Robuchon MGM Grand Resort 3799 Las Vegas Blvd. South Las Vegas, NV 89109 702-891-7925 Category: outstanding wine service award presented by Waterford A restaurant that displays and encourages excellence in wine service through a well-presented wine list, knowledgeable staff and efforts to educate customers about wine. Restaurant must have been in operation at least five years. Mary Elaine's at The Phoenician Sommelier: Greg Tresner 6000 E. Camelback Rd. Scottsdale, AZ 85251 480-941-8200 Aureole, Las Vegas Wine Director: William Sherer 3950 Las Vegas Blvd. South Las Vegas, NV 89119 702-632-7401 CATEGORY: BEST CHEF: SOUTHWEST Nobuo Fukuda Sea Saw 7133 East Stetson Drive Scottsdale, AZ 85251 480-481-9463 Carlos Guia Commander's Palace 3663 Las Vegas Blvd. South #730 Las Vegas, NV 89109 702-892-8272 Bradford Thompson Mary Elaine's at The Phoenician 6000 E. Camelback Rd. Scottsdale, AZ 85251 480-941-8200 Category: rising star chef of the year presented by gallo family vineyards A chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in years to come. Lachlan MacKinnon-Patterson Frasca Food and Wine 1738 Pearl Street Boulder, CO 80302 303-442-6966 Category: Newspaper Writing On Spirits, Wine or Beer Stephen Lemons Phoenix New Times "Behind The Green Door" 4/7/05 Good Luck, Molto E

Category: best new restaurant A restaurant opened in 2005 that already displays excellence in food, beverage and service, and is likely to make a significant impact in years to come. Alinea Owners: Grant Achatz and Nick Kokonas Chef: Grant Achatz 1723 N. Halsted Chicago, IL 60614 312-867-0110 Category: outstanding restaurant award presented by s.pellegrino The restaurant in the U.S. that serves as a national standard bearer of consistency of quality and excellence in food, atmosphere and service. Restaurant must have been in operation for at least ten years. Everest Chef/Owner: Jean Joho 440 S. LaSalle Street 40th Floor Chicago, IL 60605 312-663-8920 Spiaggia Owner: Levy Restaurants Chef: Tony Mantuano 980 N. Michigan Avenue Chicago, IL 60611 312-280-2750 Category: outstanding service award A restaurant that demonstrates high standards of hospitality and service. Must have been in operation for the past five years. Tru Owners: Rick Tramonto, Gale Gand and Richard Melman 676 N. St. Clair Street Chicago, IL 60611 312-202-0001 Category: best chef: Midwest Shawn McClain Spring 2039 West North Avenue Chicago, IL 60647 773-395-7100 Carrie Nahabedian Naha 500 N. Clark Street Chicago, IL 60610 312-321-6242 Category: rising star chef of the year presented by gallo family vineyards A chef, age 30 or younger, who displays an impressive talent, and who is likely to make a significant industry impact in years to come. Graham Elliot Bowles Avenues at The Peninsula Hotel 108 East Superior Street Chicago, IL 60611 312-573-6754 Category: outstanding restaurateur award presented by Waterford Wedgwood A working restaurateur, actively involved in multiple restaurants in The United States, who has set uniformly high national standards as a creative force in the kitchen and/or in restaurant operations. Must have been in the restaurant business for at least ten years Richard Melman Lettuce Entertain You Enterprises 5419 N. Sheridan Rd. #116 Chicago, IL 60640 773-878-7340 Good Luck to all the nominees, Molto E

YT, That may be the best picture that I have seen of a burger. Nice Shot, Molto E

Doc, Who has posted in as many forums as your have this year? That sandwich looks delicious, I wish I did not see that-I'm hungry now!! Nice Pics, Molto E

March 10, 2006 From the Arizona Republic: Cocono's Mexican Island Kitchen ...Food Critic Howard Seftel previews this ""semi-fine-dining gourmet Mexican restaurant." Wildfish Seafood Grille ...Howard Seftel previews the Eddie V's spinoff at the Scottsdale Waterfront 8 top-notch places to dine outdoors ...Seftel highlights 8 valley restaurants that are"outstanding restaurants where you can enjoy the food as much as the climate and the view". Dining News: Mar. 8-14...In this installment of Seftel's dining news, Howard features:Padre's Modern Mexican Cuisine, Skeptical Chymist and Deseo. From the Phoenix New Times: Skeptical Chymist ...Food Critic Stephen Lemons says this is the time of year to rub your blarney stone at this new Irish pub. From the Tucson Citizen: Cheap Eats:Sher-E-Punjab ...Food Critic Jennifer Hunsperger stops in this Tucson Indian food gem. Good Eating, Molto E

GAD, For authentic southwestern: Roaring Fork, Richardson's lunch: Lo-Lo's Fried Chicken and Waffles, Pane Bianco, Zinc Bistro Good Eating, Molto E

Moby, Wow, what a meal!! Molto E

March 3, 2006 From the Arizona Republic: Joël Robuchon at the Mansion Pair of sure bets for Vegas diners and one eatery that a big loser...Food Critic Howard Seftel hops up to Vegas to review Joel Robuchon at the Mansion, L'Atelier de Robuchon, Bartolotta's and Il Mulino. Antojos ...Howard Seftel reviews the Peoria area Mexican restaurant-Antojos. From the Phoenix New Times: Tokyo Lobby...Food Critic Stephen Lemons reviews Glendale sushi stop-Tokyo Lobby. From the Tucson Citizen: Cheap Eats: Java Edge...Food Critic Jennifer Hunsperger loves the new coffee shop-Java Edge Good Eating, Molto E

Ronnie S, Nice shots, would have loved to be there. Molto E

Arlecchino Gelateria 40th St. & Campbell 602-955-2448 They say the first step to recovery is to admit you have a problem Hello my name is Molto E, I am an Arlecchino Gelateria addict. That was easy, but somehow I do not think this admission will stop me from the force that keeps pulling me to Campbell and 40th street to the front door of Arlecchino Gelateria. I am not alone in my problem, in fact this vice seems to have spread like wildfire and it's victims are yound and old. I am sure that even Sheriff Joe could not withstand the force that keeps bringing us back to Arlecchino. I do not know how Customs could have let Moreno and Marina Spangaro into the country with the knowledge to make gelato like none that I have ever had. Moreno apprenticed with his "Maestro" for two years in Trieste, Italy without pay to learn the in's and out's of high-end gelato. All I know is that the "Maestro" is in Trieste, but the name of the shop is a mystery. Italians do not take their gelato lightly and I can see after tasting this stuff, why that is. Moreno is an artisian, he makes everything from scratch-his base and all the flavor components. His chocolate contains 7 different varieties and is sinful. After tasting Arlecchino's gelato, you will now realize that your old favorite gelato stand does not make everything from scratch. They buy the base and add artificial flavoring to it. I have a hard time picking a favorite. I seem to gravitate towards the Pistachio, Cortina (roasted almond with lingonberries), Amaretto (available on the weekends, yep made with the real thing), Cafe Espresso (made with 35 shots), stracciatella (dark chocolate flakes in his Fior di Latte base). I do not usually go for the fruit flavored gelatos, but Moreno tempted me with a free sample. The fruit flavors are like eating the real thing, because Moreno squeezes 10 pounds of fresh fruit into each flavor. I have commissioned Moreno to make white and black truffle gelato for a restaurant that I am opening with Chef Kevin Binkley. I will post the pictures of the gelato making process with some descriptions. This is where the process starts, the bowl comes from Italy and that is where the infusions take place. Moreno infused white truffle with milk, heated it and let it rest. Then combined the infused milk with his "Fior di Latte" (heart of the milk) base and put it into the machine. As the gelato came out of the machine, he shaved layers of white truffle across the pan of gelato. Then shaved truffle across the top with a traditional truffle slicer. White truffle gelato with white truffle honey, now that is the DOPE! Once an Italian starts shaving truffles, no one knows where it will stop. Yeah, let's order another one and shave it the other way Good Eating, Molto E Phoenix Best Bets: Binkley's Restaurant Sea Saw Restaurant Zinc Bistro Cyclo Restaurant Lo-Lo's Fried Chicken and Waffles Kohnie's- Coffee, Breakfast, Lunch and Best Scones Pizzeria Bianco Pane Bianco

February 24, 2006 From the Arizona Republic: Dual...Food Critic Howard Seftel says the Mesa area restaurant Dual "is the right restaurant in the right place at the right time." Dining News-February 22-28...This week's edition of Seftel's dining news previews the Belgian restaurant Trente-Cinq, Wildfish Seafood Grille and Simply Bread. Tokyo Lobby...Amy L. Young lets us in on her secret restaurant Tokyo Lobby. From the Phoenix New Times: Lee's Sandwiches / Yen Mi...Food Critic Stephen Lemons reviews two Vietnamese restaurants at the corner of Dobson and Warner-Lee's Sandwiches and Yen Mi. From the Tucson Citizen: Cheap Eats: Affordable Acacia? ...Food Critic Jennifer Hunsperger tells us the way to get Acacia on the "cheap" is to come at lunch. The Spring ’06 edition of Edible Phoenix is now available. Please visit the following places to receive a complimentary copy: American Surf and Turf (the Fish Hugger) www.fishhugger.com (check the website to confirm the schedule), (602) 286-9233 Wednesdays: Town & Country Farmers Market, 20th St and Camelback Rd, Phoenix Thursdays: Fountain Hills Farmers Market, Avenue of the Fountain, Fountain Hills Fridays: Carefree Farmers Market, Easy St near the post office, Carefree Saturdays: Downtown Phoenix Public Market, Central Ave and McKinley St, Phoenix Roadrunner Park Farmers Market, Cactus Rd and 32nd St, Phoenix Sundays: Ahwatukee Farmers Market, Warner Rd and 48th St, Phoenix AndyFood www.andyfood.com, (480) 951-2400 7000 E. Shea Blvd Suite 1740, Scottsdale Arizona Community Farmers’ Markets www.farmersmarketsaz.blogspot.com, (623) 848-1234 Thursdays: Phoenix Wesley Bolin Plaza Fridays: Mesa Community Farmers’ Market Carefree Town Amphitheater Saturdays: Phoenix Roadrunner Park Carefree Town Amphitheater Downtown Mesa’s Market on Main Sundays: Ahwatukee Farmers’ Market Dinners in a Dash www.dinnersinadash.org, (480) 209-6927 Downtown Phoenix Public Market www.phoenixpublicmarket.com Saturdays, 721 N. Central Avenue, Phoenix Essence Catering www.essencecatering.com, (480) 967-5460 The Farm at South Mountain www.thefarmatsouthmountain.com, (602) 276-6360 6106 S. 32nd Street, Phoenix Queen Creek Olive Mill www.queencreekolivemill.com, (480) 756-6998 25062 S. Meridian Road, Queen Creek Pie in the Sky www.mypieinthesky.com, (480) 419-4021 7609 E. Pinnacle Peak #3, Scottsdale Slow Food is Local: Eating from Our Farmers’ Markets April 9, www.slowfoodphoenix.org West of Western March 18 and 19, www.westofwestern.com Easy Street Bistro www.theeasystreetbistro.com, (480) 488-9400 100 Easy Street, Carefree Desert Roots Farm www.desertrootsfarm.com, (602) 751-0655 Kitchen Classics www.kitchenclassics.com, (602) 954-8141 4041 E. Thomas Road, Phoenix Matt’s Big Breakfast www.mattsbigbreakfast.com, (602) 254-1074 801 N. First Street, Phoenix Pane Bianco www.pizzeriabianco.com/pane/index.html, (602) 234-2100 4404 N Central Avenue, Phoenix Phoenix Convention and Visitors Bureau www.visitphoenix.com, (602) 254-6500 50 N. Second Street (Second & Adams Streets), Phoenix Poisoned Pen Central www.poisonedpen.com, (602) 252-0663 215 E. Grant Street, Phoenix Scottsdale Convention and Visitors Bureau www.scottsdalecvb.com, (480) 421-1004 4343 N. Scottsdale Road Suite #170, Scottsdale Tammie Coe Cakes/MJ Bread www.tammiecoecakes.com, (602) 253-0829 610 E. Roosevelt #145, Phoenix Good Eating, Molto E

I had the pleasure of dining at Sea Saw recently and Chef Nobuo Fukuda had a few new dishes on the Omakase. I must say that I am still haunted by the toro that I that was on the New Year's Eve menu. That may have been the best toro that I will ever eat, but I am hopeful there is one swimming around somewhere that will top it. There it is again, but anyway to my last meal... The meal started with kanpachi with grapefruit and avocado, yuzu kosho, ginger, ponzu, fresh black and white truffle. This was the last of this year's white truffle at Sea Saw. This is such a great combination of flavors with the citrus of the grapefruit to the finish of the truffle. The next course was Hawaiian Big Eye tuna and wild seabream (tai) sashimi, grilled tai skin salad with myoga, white truffle, mitsuba stem (japanese cilantro, or trefoil) No one in town gets the quality of fish that Nobuo is getting and I do not think anyone is getting wild fish straight out of Japan. Karei Nanban (baby black back sole) with blood orange vinaigrette, carrot and red onion slaw, blood orange chip and gelee This is one of my favorite dishes that I have eaten at Sea Saw. The bones were fried and Chef told me to alternate bites of the fish and the crispy bones. I had never eaten crispy fish bones before, but I know that Nobuo would never give me anything that was not good so down the hatch they went. The blood orange vinaigrette is soooo good and the red onion slaw rocks. The hot rock came out next and with some toro We are instructed to put the toro on the hot rock and take it off when you get a little sear on each side so that the end product is pretty rare. Now Nobuo came up to me and asked," Will you eat anything?" It was not too long ago that this type of cuisine would not have been something that I would have enjoyed. Chef has brought me along and taught me about this style and now I really enjoy it. I replied," If you give it to me-I will eat it." Within the walls of Sea Saw, I do not have any Neophobia (fear of eating something new). The Shabu-Shabu vehicle came out live scallop(hotate)and live baby abalone(nagareko) were pictured and now Nobuo said that he was not going to tell me what the other components he was about to serve me were. He had a dish behind the Shabu-Shabu thing and he put something in the broth for a second and gave it to me and asked me after I ate it,"Did you like it?" I ate the first thing and said yes then the second thing and said yes and the third thing and said yes. So there Nobuo is smiling at me and I ask him, " What was that?" He says," Do you really want to know?" Now I really did not think too much about what I was eating or anything like that, but now I wanted to know. Before I say what it was, I will make it clear that it was good and would eat it again. He pulled the dish out to where I could see it and... The lips of a wild japanese sea bream (Tai) The second thing.... The cheek of the fish. and now the last thing...... The eye, which he told me are very prized in Japan. The last course was grilled kobe short rib with shaved fennel and asian pear, mint and nuoc mam dressing. I love how they do the short rib, giving the outside a sear and then low roasting it until done. Another great meal at Sea Saw and some new lessons learned. Chef told me that he is working out a deal to get Japanese Kobe now that the restrictions have been lifted. Good Eating, Molto E

February 17, 2006 From the Arizona Republic: Fenix Eatery & Bar ...Food Critic Howard Seftel says that the new Arcadia area restaurant is serving good, affordable bistro food. Butterfield's Pancake House & Restaurant ...Howard Seftel recommends starting your day out with a glass of fresh squeezed OJ and pancake's at this breakfast spot. Dining news: Feb. 15-21 ...This week's edition of Seftel's dining news has a preview of soon to open Sol y Sombra, Chandler bistro- Bistro 1940 and India Palace. Gina Niemiec reviews a trio of restaurants featuring a slant on bringing your kids. Phoenix Ranch Market The Siamese Cat Flo's Asian Kitchen Mike's Rigatoni Bistro...Carey Sweet praises the Italian fare at this Peoria area restaurant. From the Phoenix New Times: Thai Tee Off...Food Critic Stephen Lemons loves the "Thai munchies" that are served at Benjarong Thai Restaurant in Mesa. From the Tucson Citizen: Cheap Eats: Joel’s Bistro jammed with good food but slow service...Food Critic Jennifer Hunsperger likes the food, but laments about the service at Joel's Bistro A new magazine has hit the Phoenix area, " Edible Phoenix" magazine. This magazine is the local edition of Edible Communities that was featured in Saveur magazine's "The Saveur 100". The magazine comes out four times a year and showcases the various seasonal offerings that Phoenix provides. The magazine will feature local foods, farmers, chefs, markets and shops so we can all support the community. Edible Phoenix Website For more information on Edible Phoenix magazine and subscription information use the link provided. From Edible Phoenix magazine: The Secrets Behind The Kitchen Window by Gwen Ashley Walters Gwen shadows Chef Kevin Binkley for a day in the kitchen at Binkley's Restaurant. Desert Wisdom Your Mother Never Told You by Kevin Dahl Kevin details the various uses of Nopalitos (Prickly Pear Cactus pads). Down On The Urban Farm by Greg Peterson Greg chronicles his path of becoming an "Urban Farmer". The Roaming Gourmet's Food Tour For Valley Visitors by Kathy Couturie Kathy takes us thru a day of all things "food" in the Valley. She starts with a trip to Matt's Big Breakfast, a stop at Kitchen Classics, drive-by at LGO, lunch at Pane Bianco, dinner at Mosaic and drinks at Sportsman's Fine Wines and Spirits. Darling Of The Dessert Set by Debbie Elder and Karl S. Von Senden The article features Ms. Mary Cech and focuses on pairing wine and food in a dessert setting. A Chocolate Bar In Your Medicine Cabinet? by Sharon B. Salomon, MS. RD Sharon reveals the medicinal powers of chocolate. Tell Tale Green Beans- Three ways to prepare Haricots Verts Cooking Fresh- What vegetables and fruits are "in season". LOCAL BOOKS WE'RE DEVOURING NOW VALLEY BITES- A place to find both new and old Valley favorites and upcoming events.

A certain truffle that is always in season told me that around 20 percent of the dishes changed including some new serviceware. He can expand on that on that further.

YT, I am in for tailgating at Ronnie S's waiting for some of that goodness to be ready. Molto E

http://www.jamesbeard.org/events/2006/02/012.shtml FYI

I hope you caught them on a bad night. I would think that Thomas Keller would rate another chance.

I do not wish to speak for YT, but that is the editing software. The foie at Butter perfectly seared and I have had the dish twice. We were in very dim light at the table and YT's editing touch is magnificent to get the photos to this point. I noticed that the Foie looked that way, but that seems to be the only thing that was not reproduced a la natural.

Judy, What part of town is your reception in? Molto E

I had the pleasure of experiencing a tasting menu by Chef Ryan Poli. Chef Poli recently returned from a "fooding expedition" to Spain, stopping in Barcelona and Madrid. You have to love a chef that is keeping current with what is going on in some the "hot spots" of avant-garde cooking. Chef Poli asked if I minded if he tried some new things out on our table so ....... I do not have photos of the meal, because I was experimenting without a flash. I am hopeful that someone else may have photos of the meal!! Snacks: Truffle popcorn. Nori-salted potato chips. Herbed oyster crackers. Parmesan crisps First Amuse: Candied Olive- individual spoon with a candy coated olive good start, very interesting definitely something to wake up the palate Second Amuse: Four Spoons: 1-Iberian ham and melon 2-deconstructed fried rice-rock shrimp, wok fried vegetables rice foam 3-white anchovy piquallo pepper and apple 4-black pearl italian caviar with toast foam I loved the presentation using O Luna china that each person gets the four spoons in a contoured holder. I liked the combinations and this got me ready to start the meal First Course: Foie Gras: Cipollini onion, brioche, caramel sauce, spicy black pepper reduction I like the sweet / savory combination of the set and the Foie was perfectly seared. Deconstructed Tuna Nicoise- Sashimi of Hamachi, tomato marmalade, olive tapenade, haricot vert, quail eggs, potato pearls, herbs, roasted garlic dressing Chef Poli has a nice spin on the Nicoise salad, in fact it is hard to pass up or pass the plate, if sharing Second Course: Short rib ravioli with a lobster and mushroom gratin. Tasty short rib filling in the housemade pasta Risotto-Rock Shrimp, Pumpkin, Brown Butter, Sage This is the first time that I have had the risotto and it is finished tableside with brown butter. Loved it!!!!! I look forward to the next time I dine at Butter to eat this again without sharing. Third Course: Duck Shepherd's Pie- Ragout of Duck Confit, Soybeans, Dried Cherries, Encased in Potato Foam Great spin on the classic dish- nuevo comfort food-love that potato foam Intermezzo: Fruit Punch Sorbet Spritzer This was like a fizzy Hawaiian Punch Fish Course: Monkfish- tom kha kai with spinach turnips mushrooms and lemongrass coconut froth The monk fish is from Browne trading in Maine and the sauce was delicious Barramundi-gently poached in olive oil, Artichokes, Peppers, Fennel Puree, Nicoise Olive Dust, Saffron Emulsion This is a favorite of a friend of mind that eats at Butter regularly and I can see why. The Barramundi is poached so the fish is so tender and then the components of the dish go so well together. Meat Course: Duck- Creamy leeks, cassis jellies and with a winter fruit cannelloni This was a great set: duck prepared nicely, like the creamy leeks and thought the fruit cannelloni was a nice touch Pork Two Ways- Tenderloin, crispy pork belly, black trumpet mushrooms, cauliflower, fig marmalade and pork jus The pork was juicy and with the fig marmalade, oh so good. Venison-butternut puree, caramelized brussles, confit chestnuts, juniper ice cream black berry gastrique very nice dish, venison very tender and the accompaniments really accented the venison chicken and waffles-sous vide chicken with polenta, braised greens , maple reduction, bacon ice cream and pizzelle cookie Chef Poli has a way with the sous-vide chicken, very tender and moist. The pizzele cookie was tweaked with a little duck fat and who does not like duck fat. Great dish very creative, the bacon ice cream and the maple reduction were great. Desserts: Pre-dessert- This is one of my favs of Chef Poli, mixed berry salad with meyer lemon sorbet encased in vanilla foam delicious lemon sabayon tart citrus sabayon creme great dessert, the lemon sabayon is so light, this is one not to miss double baked chocolate mousse with exotic fruit sauce and passion sorbet good chocolate mousse, passion fruit sorbet was nice A great meal by a great Chef and I look forward to my next meal at Butter and some more of that risotto Good Eating, Molto E Butter Photos

Seaattle, Prairie Grass is in the Northbrook so I do not think you will want to make the trek out there for dinner. Blackbird, Butter, Alinea, Avec and Gioco (close to your hotel-Italian, porterhouse for two is great) that is a good list for dinners. Sunday brunch, I am sure the board will have some good suggestions. Good Eating, Molto E

February 9, 2006 From the Arizona Republic: T. Cook's ...Food Crtitic Howard Seftel reports that new Chef Lee Hillson has the restaurant on the right path. Raise fork to Games ...Howard Seftel runs down the best Italian in the area as a tribute to the winter olympics in Italy. Firebirds Rocky Mountain Grill ....Carey Sweet reviews this Peoria area restaurant From the Phoenix New Times: Jamrock Jaunt...Food Critic Stephen Lemons hails Chef Ms. Eulet King of "Irie Jamaican Restaurant" as the one of the best cooks in the county. WOW From the Tucson Citizen: Cheap Eats: Candela...Food Critic Jennifer Hunsperger reveals that Candela is a meal that pleases the senses. Good Eating, Molto E

My server was really good and asked me if I would be interested.

That was their spin on the cheese danish-cream cheese whipped with vanilla and lemon.