Check out these Valley dishes starring a variety of nutritious and delicious mushrooms.
Hearth '61 Archives
Desert DigestFood & DrinkLocal Foodie News
Leah LeMoineAugust 3, 2021
Photo courtesy Pronto All the news that’s fit to nosh. Taco the Town: Love the customizable menu, fast service and efficiency of Chipotle, but long to support a local restaurant over a chain? East Valley institution Serrano’s Mexican Restaurants has a new fast-casual concept for you. Pronto will open in Serrano’s Tempe location (6440 S. Rural Rd.) this fall. “We’ve learned a lot over the past two years, and we know that fast-casual concepts have experienced significant recent growth,” says CEO Ric Serrano. “Our Pronto concept will offer...
Desert Digest7 Local Turkey Day Takeout Options
Leah LeMoineNovember 6, 2020
Wildflower The beloved local bakery chain offers comforting carbs, including pies ($17-$20), rolls ($4.75-$5.75/half-dozen), specialty breads ($6-$13) and stuffing loaves (starting at $12.99). wildflowerbread.com Southern Rail & Beckett’s Table Let chef Justin Beckett take care of the sides (bacon-cheddar biscuit stuffing!) and pie (fig-pecan!). New this year: six-packs of wine. Inquire for pricing. southernrailaz.com; beckettstable.com Miracle Mile Deli Pies ($16) and sides ($4-$15) are the order of the day at this family-owned delicatessen. We love...
Veg OutVeg Out: Vegetable Hash
Marilyn HawkesFebruary 20, 2020
Every now and then a breakfast dish – even a vegetarian breakfast dish – comes along that steals your heart and satisfies your longings. To wit: Hearth ‘61’s vegetable hash.
Gone are the days of bland continental buffets and dry chicken breasts at your hotel's diner. More and more, talented Valley chefs are decamping from standalone restaurants to helm the kitchens of Phoenix's impressive hotels and resorts. But that's old news to Charles Wiley, who's been churning out impossibly fresh, creative and expertly made food at Valley resort restaurants for years.
With more than 40 years of experience under his belt, Wiley’s list of accolades is impressive: Food & Wine magazine named him one of “The Ten Best New Chefs in America,” and the James Beard Foundation recognized him as “One of the Best Hotel Chefs of America.” He worked for a decade at The Boulders before opening Sanctuary Camelback Mountain Resort in 2001. He went down the road to run the Hotel Valley Ho’s dining program in 2005 and opened the revamped Mountain Shadow Resort’s signature restaurant Hearth ’61 as executive chef and director of food and beverage earlier this year.
PHOENIX recently caught up with Wiley to chat about opening a new restaurant, how the Valley’s culinary landscape has changed since he first arrived, and the current trend of why so many top local chefs are working at hotels.*
When Executive Chef Chuck Wiley designed the breakfast menu for Hearth ’61 at the sparkly-new Mountain Shadows Resort in Paradise Valley, he looked for some healthy options. "Breakfast is usually so unhealthy and I wanted to put a different spin on it," he says. An unabashed grain lover, Wiley decided on a multigrain pancake. “I like food with texture.”