In the weeks leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the third annual food festival.
Chef Sam DeMarco and his team bring creativity to the kitchen and put a personal touch on classic dishes at Weft & Warp Art Bar + Kitchen at Andaz Scottsdale Resort & Bungalows. Since his arrival in October, “Chef Sammy D” has been dedicating himself to perfecting the art of Mediterranean food. He and his staff aim to create a one-of-a-kind, immersive dining experience for all, featuring several menus that include one for four-legged friends benefitting Lucky Dog Rescue in Phoenix. Chef DeMarco tells us what he’s cooking up for this year’s Dish Fest on Sunday, March 17.
What are you preparing for Dish Fest?
Peas, carrots and lamb all felt like they made sense for spring. I lived in Amsterdam for a couple years, and they eat lamb in spring, so we’re doing a play on a harissa braised lamb meatball. It’s gonna be sort of a Greek salad with chips and lemon mint yogurt.
What do you like best about this dish?
It speaks to the brand. The style of this dish really fits on the menu, which I think is great. It’s totally not Grandma’s style meatball. It’s really pumped up with a lot of different influences – cumin, preserved lemon and harissa. I’m using flavor profiles that are on brand and I think the dish symbolizes the time of year really well.
What are you most excited for at Dish Fest?
Getting out and meeting the local foodies, the influencers and the writers – the people spending money to go out and dine. [I’m looking forward to] getting to know them because it’s such a big part of what I want to do here – which is to be the face of this restaurant and be the identity of the property. This is a great way to get out and meet people.
What is a favorite food memory of yours?
Traveling and learning about foods in different cultures. That’s the most exciting part for me, traveling and learning about products in different areas and familiarizing myself with how to do things, the origin, and then I could do my take on it.
What inspires you to dedicate so much creativity to your dishes?
To me, America is a melting pot of cultural people, and I bring that into play and like to take nostalgia classics and elevate them. I really don’t try to challenge people with my menu. It’s familiar food, but then I take it and have fun with it – elevated is really how I work.
