If you’ve stopped by The Phoenician lately, you’ve probably noticed that the grand dame of Scottsdale resorts is undergoing a major renovation. Along with a new lobby and bar, spa and pool area, the hotel will be replacing the longstanding Il Terrazzo restaurant with a more casual concept, Mowry & Cotton, named after two gents who opened one of Phoenix’s first fine liquor establishment (or so the legend goes).
At the helm in the kitchen: Chef de Cuisine Tandy Peterson (most recently of Il Terrazzo), who will be preparing locally sourced American dishes centered around the kitchen’s wood stone oven, grill and smoker. “I really want to focus on clean, bold food that has an essence of smoke or fire,” she says.
As for the atmosphere, Peterson envisions Mowry & Cotton having a communal feel. “I want it to be that Sunday brunch vibe every day of the week.” Peterson shares an artichoke recipe she plans to put on the spring menu. It’s a fork and knife dish, but meant for sharing. “This is a fun community dish,” she says.
The restaurant is slated to open on Oct. 6.
Chimichurri Artichokes + Hummus
3 each artichoke
2 each lemon, juiced
1 each onion, julienned
2 tbsp. extra virgin olive oil
To cover, water
To taste, salt (in water)
1. Place artichokes in a large pot of water with salt to taste (slightly salty; not sea water)
2. Add lemon juice and rind, onion and olive oil to pot.
3. Bring water to a boil, turn off heat, place a lid on the pot and allow to rest for 20 minutes.
4. Carefully remove artichokes from pot and cool.
5. Once cool, remove lower outer leaves, trim outside of the stem until almost to the white interior.
6. Cut artichoke in half starting with the delicate stem.
7. Remove spikey leaves around choke and carefully remove all choke hairs leaving the exposed heart.
8. Rub the heart with a touch of lemon to prevent oxidation.
Sunflower Hummus Ingredients
(Yields 1½ cups)
¼ cup tahini
2 each lemon, zested and juiced, about ¼ cup
2 tbsp. extra virgin olive oil or sunflower oil for garnish
1 each garlic, rough chopped
½ tsp. cumin
¼ tsp. paprika
1 tsp. salt
½ cup sunflower seeds, soaked overnight, drained and water reserved
1 ½ cups chickpeas, cooked and drained
3 tbsp. water
Sunflower Hummus Instructions
1. Make sure sunflower seeds have been soaked overnight, in 1 cup of water.
2. In a food processor add tahini, lemon juice and zest, and blend until smooth.
3. Add olive oil, garlic, cumin, paprika and salt. Puree until smooth, careful to constantly scrape down sides.
4. Add sunflower seeds and puree until smooth.
5. Next, add half the chickpeas, scraping before adding the remainder. Puree until very smooth, adding water as needed to adjust consistency.
6. Set aside.
Burnt Herb Chimichurri Ingredients
(Yields 1 cup)
10 each scallions, root removed
1 each shallot, small
¼ bunch parsley
5 each mint sprigs, 3 de-stemmed
1 tbsp. capers
2 each cornichon
2 each garlic
½ bunch cilantro
1 cup basil, leaves only, loosely packed
1 bunch chive, finger sized bundle
¼ cup champagne vinegar
½ cup extra virgin olive oil
2 pinches salt
Burnt Herb Chimichurri Instructions
1. Place scallions, shallot, parsley, and 2 sprigs mint on low grill until slightly charred. (Parsley and mint will need only 1 minute; careful not to allow it to denigrate).
2. Combine grilled items and balance of ingredients into blender and puree until smooth.
3. Cool over an ice bath to help retain green color. (Before serving, may need to add water to allow it to drizzle over artichoke).
1. Drizzle chimichurri over cleaned artichokes.
2. Serve sunflower hummus on the side for dipping.
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