Local Foodie News

Leah LeMoineJuly 8, 2021
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All the news that’s fit to nosh.  

Suns Mania: The Valley is rallying, indeed – with food and drink specials inspired by the Phoenix Suns’ arrival in the NBA Finals. Grab these deals while they last: 

  • PHX Beer Co. released a limited-edition craft brew called Shazaaam! West Coast IPA, in honor of beloved Phoenix Suns announcer Al McCoy’s famed catchphrase. Notes of mango and papaya energize this beer, which is available as a four-pack or on draft. 
  • Humble Pie and Humble Bistro are offering a “baller deal” of a complimentary bottle of wine or sparkling wine/Champagne with the purchase of any two entrees. Limits: one offer per table, available only the day after a game win. 
  • Miracle Mile Deli has a trio of Suns-inspired specials for the finals: orange and purple cookies ($4), SunShake (Creamsicle shake with purple sprinkles and caramel, $4) and the Chris Paulstrami sandwich (pastrami on a Kaiser roll with Swiss cheese and Thousand Island dressing, $16). 
  • Trapp Haus BBQ is slinging the Big 3 Phoenix Suns Championship Sammitch: hickory-smoked brisket, country fried chicken thighs, seasoned waffle fries, jalapeño Cheddar and barbecue sauce on a toasted brioche bun with house-made chips ($13.99). It’s available throughout the championships.

Menu Twist: Bitter & Twisted Cocktail Parlour has joined forces with Aioli Gourmet Burgers on a revamped menu at B&T’s Downtown bar. Aioli executive chef Vicktor Velez is taking over for longtime B&T food mastermind Bob Tam, who remains a partner. “Bitter & Twisted has always been committed to innovation and constant evolution, with the ultimate goal of providing a world-class cocktail lounge experience here in Phoenix,” proprietor Ross Simon says. “With their food truck roots and success now as top-flight restaurateurs, I knew Tom [D’Ambrosio] and Kyle [Hollenbeck, Aioli owners] were the perfect partners for the B&T kitchen, and chef Vicktor has created some amazing new dishes and flavors.” D’Ambrosio and Velez have collaborated on an Asian-inspired menu that includes togarashi tuna tataki, pork and caramelized onion pot stickers, and curry bao.  

Sweet New Hire: She’d never mixed ice cream and milk before last month, but Deavynne Millward will soon be a milkshake maven thanks to her new position as pastry chef at Hotel Valley Ho. Millward takes over Show Stopper Shake and Short Stopper Shake duties from outgoing pastry chef Clarissa Robinson, who will remain on property as an executive administrator. For her debut shake, Millward – who won Candy Land on the Food Network and was most recently pastry chef at Tonto Bar & Grill in Cave Creek – dreamed up the Hazel Royale: a Nutella shake topped with a Nutella-stuffed doughnut, Ferrero Rocher chocolates, chocolate milk crumb, chocolate curls and a chocolate-dipped-and-fried angel food cake. The shake is available all July for $20, with $1 of each shake sold going to ALS Arizona. Millward’s first trio of Short Stopper Shakes includes Chocolate Monkey (chocolate and banana), Peaches + Cream (a creamy shake topped with a mini peach cobbler) and Not Your Average S’More (chocolate, marshmallows and graham cracker). These Short Stoppers are $12 each and are available through September.  

Tastes of Summer: James Beard Award-winning chef (and PHOENIX Great 48 honoree) Scott Conant recently debuted a new menu of noshes and tipples inspired by summer at The Americano“With these latest additions to the menu, we are celebrating the flavors of summer with a focus on premium proteins like scallops, duck and salmon that are then weaved in with seasonal vegetables that have just reached their peak,” Conant says. “It’s all about simplicity and letting these natural flavor profiles shine on their own with very simple touches.” New dishes include caviar fries (caviar, crème fraîche, shallot, scallions and cured egg yolk, $38), hamachi crudo (pickled shallot, Taggiasca olive and tomato water, $23), tagliatelle Wagyu Bolognese (tenderloin, Wagyu and pancetta ragù with fontina fonduta, $34), diver scallops (asparagus purée, pine nut gremolata and mushrooms, $35) and Maple Leaf Farm spiced duck breast (pea purée, duck jus and tangerine mostarda, $36). For more on the new cocktail program, read this post.  

High Cuisine: Curious about cannabis-infused cuisine? Chef Derek Upton has partnered with The Clarendon Hotel and Spa, self-described as “Arizona’s first cannabis hotel,” on a number of cannabis-driven culinary experiences. Chief among them is Elevated Under the Stars, an intimate dinner party on the rooftop Skydeck at The Clarendon. The dinners include six courses and mocktails for a maximum of 20 people. Also available: in-home dining experiences ($500 minimum). “This isn’t about getting high – which is fun, too – it’s about healing and finding hope, which is my story,” says Upton, who used CBD on his personal health journey. “I have spent years researching, dosing, creating dishes, elevating the conversation to focus on the health benefits of cannabis in a way that people from all walks of life can relate to, not munchies, brownies or candy, but real food cooked with love by a trained chef. I’ve been medication-free for over six years, losing over 115 pounds. Experiencing better health is available to everyone and I want to build a community around that bigger purpose.” For reservations and inquiries, call 805-806-2206. For more information, visit elevationsss.com 

Football Food: The Suns aren’t the only local sports team doing well. The Arizona Rattlers are currently in first place in the Indoor Football League (6-1). The icing on the cake: They’ve aligned with Serrano’s Mexican Restaurants, which has become a Training Table Partner for the team. As a partner, Serrano’s will provide catering and meal vouchers to the Rattlers throughout their season. Fans can get in on the action with a free cheese crisp offer via the Rattlers’ Dine Out Maricopa Facebook page. Serrano’s will also host ticket giveaways on social media and via the restaurant’s newsletter (sign up at the restaurant’s homepage). “The Arizona Rattlers Training Table partnership gives us an opportunity to showcase our Sonoran-style Mexican favorites to players and fans with hearty appetites,” says Serrano’s CEO Ric Serrano. “The team has a history of big wins and we’re eager to give our fans a chance to win Rattlers tickets from us.” Not into sports and just into good Mexican food? The East Valley Mexican institution is offering a slew of specials this July:  

  • Drink of the month: strawberry passion fruit margarita ($6.99) 
  • Appetizer of the month: shrimp cocktail tostaditas – shrimp, red onions, tomatoes and chiles with house-made guacamole, queso fresco and cilantro, served on three miniature tostadas ($9.99) 
  • Salad of the month: al pastor citrus salad – fresh romaine, al pastor-marinated chicken, orange and grapefruit segments, queso fresco, cilantro and Tajín-roasted pepitas with house-made citrus vinaigrette ($12.99) 
  • Entrée of the month: al pastor chicken fajitas – chicken breast strips in house al pastor marinade with onions, green chiles and red bell peppers and served on a sizzling platter ($13.99) 
  • Dessert of the month: apple pie frita – house-made apple pie and cheesecake filling folded into a tortilla and deep-fried, topped with cinnamon sugar and caramel drizzle ($5.99) 

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