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					              JUICE JUICE juice                                                                         JUICE
                        THE EXPOSING TALENT ISSUE                FEBRUARY 2005
                        (as in finally some guest writers for this rag, lucky you 1)
          compliments of Restaurant Row on Stetson in Scottsdale, and may we say you look marvelous


                                          sea saw                         Kazimierz                    EVENT FU LL
                                        WORLD WINE BAR
       It is a New Year. A shining opportunity for a fresh beginning. Consequently, there will
       be no page one diatribes this issue, nothing but pandering, propaganda and publicity
       (look, Mari, more ‘P’ words 2)! Just play along – it’s not like you’re paying for this.

       Shameless plug #1                         EVENT FU L L parties all the time
       Thanks to a rollicking Holiday Season, EVENT FUL L is running full steam 3 ahead. In case
       you didn’t get the last issue, or you have A.D.D. 5, EVENT FU L L is our catering company
       that we really aren’t calling a catering company, as we think that description is too limiting.
       Can we present dinners, cocktail parties, weddings, box lunches? Sure, all of the above and
       in a big way. However, we can also deliver expert sommeliers, interactive children’s theatre,
       top jazz performers, celebrated guest chefs, and all manner of globally themed fetes. The memorable
       event you have dreamed, we can translate into reality. EVENT FU L L can
       be contacted at either (480) 385-WINE or (623) 703-WINE; quit dreaming and start dialing.

       Shameless plug #2                                     is hosting a Fritz Maytag gala
       Let’s all agree to retire the phrase “he’s The Man”. Why? Because Fritz Maytag is
       ‘The Man’, period, end of story, check please, don’t let the door slam on your finger 6
       on the way out. Sunday, February 27, Ciao welcomes the return of All-American Icon
       Fritz Maytag for a six-course ‘mixed media’ dinner featuring his amazing beverage array
       (York Creek wines, Junipero gin, Old Potrero whiskey, Anchor Steam beer) paired with
       Modern American fare from Chef Bernie Kantak and Pastry Chef Tracy Dempsey. Ever
       the envelope pusher, Fritz is now bottling wines that sport California-grown traditional
       Portuguese varietals such as touriga nacional and tinta cao 7, some of which will be
       available at the event, as well as afterwards at Kazimierz for take-home purchases.
1 equally lucky you, the concept of ‘EXPOSING MYSELF ISSUE’ didn’t get past the drawing room…er, board
2 in a different decade, I counseled Marianne Markogianis (our Queen Bee of Buzz and one of the esteemed contributors to this issue)
  so often regarding the magnitude and importance of ‘Perception’, it became known around the water cooler as ‘the dreaded P word’,
  at least until I dismantled the water cooler, at which point I believe ‘Parched’ joined the ‘P’ parade
3 did you just subliminally flash to Anchor Steam? did you buy your Maytag Event tickets yet? could I be any more annoying? 4
4 absolutely
5 and where was A.D.D. when every report card I received had ‘constantly disrupts class’ and the like scrawled in big red pen?
6 one of my mentors, Richard ‘Big Dick’ Moe, likes to bust my huevos in general and about security in particular, so much so that he
  used to walk in the back kitchen door to prove anyone could; well, now we have a spring-loaded self-closing steel-plated security
  door, and last week when he tried to sneak in the spring caught and we had to use half the first-aid kit to tie up his wound; he also
  used to hammer me on labor costs, frequently utilizing the phrase “awful lot of white shirts back there”, meaning my back-of-house
  payroll didn’t meet with his approval, so when I walked in the kitchen to see Chef Bernie bandaging the business-attired big man up,
  I was finally able to return the favor, stating with great conviction “looks like we got one too many white shirts back here”
7 not to be confused with that famous Midwestern pastime, Tilt-a-Cow 8
8 previous quote borrowed directly from the hairy scary Ciao/Kazbar/Sea Saw wine list, now tippling the scales at 2400 selections
  (and if you don’t find that particularly frightening, you try to make sense of the wine room when someone orders a trbljan blend)

Shameless plug #3 Kazimierz adds Sunday Sessions
There was a moment back in the Chi-Town era when I gave serious consideration to becoming a
professional percussionist, but as it turntables out, I’m much better at drumming up business.
Nonetheless, I still think in paradiddles and paradoxes, mentally marching to the backbeat of my
own Bonham. You can often catch me tapping at and on the Kazbar during the Monday Jazz
Jam hosted by Margo Reed and the Thursday performances of Dennis Rowland and his band.
Following his recent January concert at the Scottsdale Center for the Arts, legendary trumpeter
Wynton Marsalis dropped by and several members of his Lincoln Center Jazz Ensemble joined
Dennis and the boys onstage for some righteously rousing late-night jams. Is Kazimierz both the
best Wine Bar and the best Jazz Club in the Valley? It was that evening. Wow.
We are into the whole live music vibe so much, we are adding Sunday nights to the mix with a
rotating roster of players that will include Flagstaff’s acid jazz troupe Lobe, the blues harp of
Dianna Lee, and harmonica-driven jazz group Michalek/Stone, among others. Sunday’s hours will
parallel Monday’s, 8pm to 11pm, while Thursday remains 9pm to round about Midnight
(although Dennis is wont to keep going well into the wee hours when he’s got a groove on)
(who am I kidding – it’s Dennis we’re talking about, his groove has no off switch).

Shameless plug #4                       sea saw makes the Wine Spectator
Chef Nobu and his seamless Sea Saw squad have done it again. The March 31st issue of the
Wine Spectator magazine features Sea Saw in an article profiling new Japanese-styled
restaurants and their approach to wine service. When Associate Editor Harvey Steiman
interviewed me, he said he thought of Sea Saw first and believes it to be the benchmark for
and leader of the movement. Regulars among you will recall the business boost Sea Saw
received when Nobu graced the cover of Food & Wine magazine, and we expect a similar
response when this hits the news stands. Seeing as how it can already be daunting to secure
reservations at Sea Saw due to the steadily increasing traffic and limited number of seats, we
want our friends who have supported us from the get-go to have the easiest time possible when
planning a visit. We recommend, first and foremost, make reservations for the eight-course
Omakase Tasting Menu. Nobu designed Sea Saw specifically for this dining experience, and
he believes it is what his team does best. The counter seats are typically reserved for Omakase
guests, leaving only the four tables for a la carte dining reservations. If you prefer a la carte
and cannot secure a reservation, try walking in early, from 5:30pm to 6pm. Otherwise, be
prepared to leave your name with us and start your experience next door at Kazimierz.

Shameless plug #5                       Pastry Chef Tracy Dempsey, media star
Our own Diva of Desserts, Pastry Chef Tracy Dempsey, was recently profiled in both Phoenix
Magazine and Arizona Foothills Magazine. That’s a lot of ink for someone who prefers to stay
out of the lemon/lime-light, but I prefer to think of it as icing on the flourless chocolate cake 9,
as Tracy is offering up Nobu/Bernie-level flavor and complexity in her unique desserts, which
are individually tailored to best fit each in our trio of singular establishments. First Bernie, then
Nobu, now Tracy…our kitchen has so much star power, it’s like hanging around on the set of
Ocean’s Twelve (or at least Shrek Two)! No wonder Marianne always orders dessert first.
9   annoying? I can be downright John Maddening


{editor/wino’s note: George Jett, the Dean of Scottsdale’s Master Mixologists, has been manning the taps
 for us at Ciao the past year and making me laugh a lot for many more. In a past life, George was a
sportswriter for Reuters, and when he reads this intro, he’s bound to say “What the hell is a mixologist?
Was Joe Frazier a pugilist? I’m a bartender, for Chrissakes. Damned editors.”}

THE RULES OF WINE by George Jett
When I was selected to tend bar by Cowboy Ciao a friend of mine said “Gee,
whillikers, it’s like you won the lottery!” I immediately thought to myself “my
friend is an idiot and I shall no longer lend him money as he just spends it on
food and lodging.”

But time at Cowboy Ciao has tempered my cynicism. Of our 2400 wine labels
I have tasted several, some with management’s permission. And doing so has
broadened my knowledge to the point that I now amaze my relatives by speaking
poor French.

A noted wine expert once said “when it comes to wine, there are no rules.”
He, like my friend, is an idiot. There are, in fact, five sacrosanct rules when
dealing with wine:

1) Despite what you may have read there are really no good Scottish wines;

2) It is permissible to drink white wine after Labor Day provided you wear
   black shoes;

3) The right wine will complement any dish, even chili dogs. In fact, any wine
   will complement chili dogs, except that Scottish crap;

4) You cannot make good wine out of lawn clippings unless you are in prison
   (don’t forget the raisins) and;

5) Although they rhyme, ‘wino’ and ‘rhino’ are difficult to work into a poem
   dedicated to a loved one.

Given this insight, you may now dive headlong into the wonderful world of wine.
And, in retrospect, perhaps my friend was right - - working at Cowboy Ciao is just
like winning the lottery. Except for the measly $1.2 million lump sum payout after
taxes. And showing up for shifts.

{editor/wino’s note, redux: as a personal and professional courtesy, I left George’s brilliant treatise
 essentially unaltered, but the footnotes below were screaming at me like Ben Affleck at his script reader,
so I’ve included them without corresponding placements, you decide where they belong}

10   who the hell says “gee, whillikers”? what are you, best buds with Chill Wills?
11   oh, sure, your cynicism is tempered; and my dark side is now like a beam of light forming a happy face…not so much
12   personally, I’ve become so adept, I can get slapped in five languages
13   the idiot who said there are no wine rules? yours truly.
14   “your eyes…your eyes are like limpid cesspools” doesn’t go over so big, either
15   ‘sacrosanct’, ‘retrospect’…good thing you used ‘crap’ or people would have thought you turned into a pretentious wine writer

WHY? BECAUSE EVERY DAY IS A HOLIDAY ON STETSON DRIVE
January means Holiday to us at the compound on Sixth Ave & Stetson as it’s the time of year we
host parties to honor our assorted teams of Superstars. Hey, better late than a bird in the hand,
I always say 16. The ever-enlarging roster from Cowboy Ciao enjoyed a fabulous soiree at BRIO
on Hayden and Via de Ventura. A brand new venture, Brio showcases the Italian fare of Chef Andrea
Volpi, formerly of La Locanda, but the best reasons to visit are the delightful pair of Owner/Operators,
raven-tressed Angela Garvey and blonde bombshell Jennifer Caraway. Angela exudes consummate
charm and professionalism, while Jen balances humor and wit with an energetic presence and a killer
smile (and, sorry, sweetie, you are nowhere near as antisocial as me). Despite their hidden location
at the back end of the Village at Hayden strip center, they are defying the odds as word spreads.
You should visit soon, they are bound for success and open tables may get scarce later.
The combustible Kazbar crew hopped on the party bus and headed due north to TAPINO, another
new wine-driven restaurant, located on Shea just west of Scottsdale Road. The magic touch of
Chef/Owner James Porter is everpresent, from the custom-designed wine display that separates the
smart dining room from the bar to the intriguingly chosen global music mix to the terrific food,
dominated by small plates with big tastes. They also feature wine flights, like some other happening
joints we frequent (namely, our own). It was quite a bash, with the boys sporting stylish Italian
Winemaker suits, the girls dolled up like movie starlets, and Richie Moe III in a white tux & bow tie
set off by a red shirt & carnation, or, as he called it, “my stripping telegram outfit”. Rich’s tip of the
evening: a white tuxedo and a party bus just don’t mix. Tapino has received some mixed reviews,
with Howard Seftel (Arizona Republic) digging it and Nikki Buchanan (Phoenix Magazine) dissing it;
I’m with Howard on this one, James is a cool cat and Tapino deserves to be a hit.
Speaking of cool cats, Jeff Smedstad, Chef/Owner of LOS SOMBREROS, has a zealous, visionary
approach to recreating the fare of Mexico on this side of the border. Normally, we try to support our
newer neighbors at Party Time, but even though Los Sombreros has been at this as long as we have,
it seemed the logical solution to the Sea Saw squad. After tasting every single thing on the menu,
we agreed it was the perfect choice. I must admit, as brilliant as the food was, my favorite memory
was downing shots of Añejo Tequila with Sangrita chasers alongside Nobu. It seemed only fair,
given how many times Nobu has plied me with sake until I speak fluent Japanese (“hairy grotto”).

* * * * * * * * * * Spotlight on syrah * * * * * * * * * *
Back in the day, cabernet ruled the roost, the roast, and just about everything else. In today’s global
marketplace, syrah is looking like a tsunami on the
horizon. Where cabs can drift into predictability, syrah is full of surprises, constantly challenging and often
enlightening. Among the plethora of new interesting choices we’ve added to the quaint little list at Stetson
Drive are:
‘03 Kalleske shiraz; ’02 JC Cellars syrah(s) from Caldwell, Rockpile Road, and Fess Parker Vineyards (and a
monster petite sirah from Frediani Vineyard);
’02 Garretson syrah, Rozet Vineyard; ’02 Behrens & Hitchcock syrah, Chien Lunatique 17; ’03 Pax syrah,
cuvee Christine; ’03 Kaesler shiraz, Old Bastard 18;
’02 Cayuse syrah, Cailloux Vineyard; ’02 Dutschke shiraz, single barrel; ’02 Tait shiraz, the Ball Buster 19; ’02
Alban syrah, Reva; ’02 K syrah, the Beautiful 20
16   almost as often as I say: you can lead a horse to water, but you can’t put a saddle on a duck
17   I can relate
18   ‘Experienced Restaurateur’ took up too much label space
19   can’t you people say anything nice?
20   that’s more like it




sound decisions
David Meyer from Domaine Select Imports was in for a tasting yesterday and, as is usually the
case with Dave, the discussion took many unscheduled departures somewhere left of left field,
including a discourse regarding the vintage TV show ‘Petticoat Junction’, set in the fictional town
of Hooterville. The opening credits showed a trio of scantily clad nubile young sisters popping
up from the water tower tank. First off, were I the creator of that show, I’d be all over the
corporate office of Hooters, the not-really-a-restaurant excuse for hiring scantily clad nubile
young women to shill burgers and calendars, looking for residuals and consulting fees. Secondly, my
own trio of beautiful young daughters get about as far as Apache Junction (for basketball games),
would never set foot (or any other anatomical appendage) in a Hooters, and are all developing
individual 21 musical tastes that help me in choosing jingles for the stores.
Daughter #2 and I most often hear ear to ear when it comes to tones and tunes. Funny,
she does not enjoy the stripped-down power punk sound profligated by the Strokes, White Stripes,
et al, while D#3 & I can’t get enough. D#2 says the Hives actually give her the hives,
and their newest release, Tyrannosaurus Hives, kicks off with a two-minute jumper that has us
hopping in the car seats like we’re hooked up to a meta-amphetamine machine. Even better,
the song is called ‘Abra Cadaver’. Another smoking number wearing out the repeat button is
‘Diabolic Scheme 22’. The remainder of Tyrannosaurus evokes a theoretical mix of Clash,
Television, Cheap Trick, Libertines, and countless other hard-punk-rockers that everyone on
heart meds should avoid at all cost (and everyone else, make a beeline for the Hives).
D#1 took her Rap and Urban roots in a new direction and turned me onto a CD by T.H.U.G.
(The House of Urban Grooves) called ‘THUG Jazz’. The overall excellence of this disc grows
with each new listen - think Buckshot Lefonque 23 with less affectation and more definition.
Along similar basslines, try the world beat/dance disc from the Outernationalists called
‘Ethnomusicology’ ; it balances production values like Charles Smith of K Vintners balances wine,
with new discoveries on each taste, yet always an overlay of harmonious components. Yummy.
Even tastier is the latest from Medeski, Martin & Wood, ‘End Of The World Party’. My initial
response was “taking Billy Martin’s ground(& stick)breaking percussive nature away to focus on
repetitive dance backbeats is akin to asking Randy Johnson to play nice with the paparazzi 24”,
yet the amazing Illy B makes it hum, not humdrum.
One of our Sea Saw faves, piano-driven progressive jazz trio The Bad Plus, has a new release
‘Give’, and I suggest exactly that, give ‘Give’ to all your hepcat friends. Full of terrific original
compositions, the highlight of ‘Give’ has to be the kickin’ remake of Black Sabbath’s ‘Iron Man’.
Ozzy’s best just got better. Finally, I’m wearing out my hot new copy of Gomez’ ‘Split The
Difference’. The term ‘Troubadour’ usually conjures up echos of every bad album Bob Dylan
ever made (and that’s a lot of echos), but Gomez may be a modern version, using layered
instrumentation to offset his cashmere-textured vocals and deftly switching styles from folk
to rock and many tiers in, around and between. Best Gomez since John Astin 25!
21 you were expecting titillating, weren’t you? shame on you!
22 are you sensing a trend? Is the Prince of Darkness my favorite royal?
23 Buckshot Lefonque, experimental jazz/hip hop group headed by another brother Marsalis, former Tonight Show Bandleader Branford,
   was coincidentally playing in between sets when Wynton entered Kazbar…you know what they say: small world, big turntable
24 proving the Apple is bigger than the Unit
25 and I may be sporting the worst hairstyle since Cousin Itt



        {editor/wino’s note: Matt Diamond is the gentle giant of a man who courageously risks life and
        lambrusco to run the rat maze/death trap/wine room for us here at Restaurant Row, and not just
        because he’s tall enough to reach the top shelves without using our 1920’s stepladder that puts the
        ‘ick’ in rickety, either. Matt’s previous experience includes penning the monthly wine column in
   The Arcadia News.}

   WAS IT WORTH IT? by Matt Diamond, Cellar Dweller
   Recently, I received a frantic call from Sea Saw on the walkie-talkie, requesting
   delivery of a bottle of 1961 Mouton Rothschild. This happened to be about the time of
   night that Kazbar goes off, and I was running cases of wine in there like a pre-Cardinal
   Emmitt Smith looking for the end zone. I politely responded that I was far too busy
   for practical jokes, but this was a good one. After further insistence that this was
   serious, I became less polite and let them know that if Peter put them up to this, tell
   him I’ll be right there as soon as I’m done decanting the ’79 La Landonne and filtering
   the ’81 Grange. What’s the big deal, you ask? The ’61 Mouton carries a rather
   significant price tag of $4200, which is actually a bargain for a first growth from this
   celebrated Bordeaux vintage when compared to prices for similar bottles at other
   restaurants lucky enough to have some. Following more desperate pleas, I realized this
   was no gag.
   After assembling the proper tools, we were ready to serve some legendary Bordeaux.
   I mention tools as this can be a tricky process, serving a piece of history whose only
   protection the past forty years has been a tiny piece of bark. Initially, I tried using the
   Ah-So, a two-pronged device that slips around the outside of the cork, but this caused
   the fully moist cork to slip into the bottle neck an inch or so from the pressure.
   Switching to a waiter’s corkscrew, I was able to remove roughly half of the
   disintegrating closure in tiny bits and pieces before being stymied when the remaining
   cork became unmovable. I should mention the gentleman who ordered this wine was
   completely patient and understanding, albeit thirsty by now, and he suggesting pushing
   the cork into the wine. With impeccable timing, Peter walked in to see what the fuss
   was about, and, after sizing up the situation (that’s what restaurant owners do),
   concluded our options were exhausted and promptly pushed the cork in. The requisite
   decanting through cheesecloth yielded good news: our guest tasted and declared the
   wine to be in remarkable condition. In fact a restaurateur himself, he said he has had
   this particular wine several times (apparently something else restaurant owners do), and
   this bottle was the best yet. Recognizing from my beaded brow the effort I’d put into
   freeing this classic from its closure, he offered me a taste. Rather than detailing the
   many nuances found in this spectacular wine, let’s just say it was eminently
   memorable.
Everyone I’ve recounted this story to has asked the same question: was it worth it? In my
opinion, yes, for the same reasons any luxury item is worth it. Is a $100,000 sports car worth
it? Ask the guy who owns one and I bet the answer is affirmative. If you have the good
fortune to reach the point where you can drop a few grand on wine with dinner, as well as
share it with others in the room, why not? Enjoy life! Oh, and make sure I’m in the room.
MA RI DI SH ES                                  Guest writer? Hah - how about a ghost writer?
Weeks ago, I scribbled notes on the page I planned to pen. But the top of my desk has been MIA
since early January and as my own gentle giant learns to be Mr. Mom (to cats and horses), there’s
been precious little midnight oil burning so these scattered thoughts are it…
I admit it, without apology! I have a finely honed habit of eavesdropping. It's derived from being
the youngest member in a household of fourteen people and always being told "You don't need to
know!" or asked "Isn't it past your bedtime?” Now I have adult onset need-to-know-itis.
Eavesdropping lets me meet and chat with interesting people like Julie Pastrick, who after her 2nd
day as the new Director for the Flagstaff Chamber of Commerce, drove to the Valley to celebrate
her daughter's birthday at Cowboy Ciao. Talking often benefits both parties or at least brings a smile
and occasionally, I do stop listening, talking and perpetually networking (at least in movie theaters).
Yeesh, I'm stuffed. As Mr Mom weans himself off road food and looks for new bacon to bring home,
we’re meeting friends all over town for all kinds of meals. We celebrated his escape from the
bondage of commerce at Delux (beets & gorgonzola salad --delish-- fabulous evesdropping on the
patio too. A party of 5 was dishing about our Stetson trio --it’s ok, the elk is my favorite too, really).
Ah sweet, new and dazzling, also at 32nd & Camelback -- The Gelato Spot. Mr Mom wisely parked
in a chair and grinned at my childish joy. From one end of the elegant display case to the other I
babbled in 2 languages with Davide, the charming emissary (gelato maestro? – it was either a Chef’s
coat or Sergeant Pepper’s) who had greeted us at the door. He may not have understood the English
but his smile said "ok, ragazza pazza, whatever, just buy my gelato!" so I switched to Italian and
fifteen samples later had made a decision. Hmmm… I wonder about beet sorbetto (momentary
pause to e-mail Chef Tracy). I hated beets as a kid but c’mon, in 1975 they came in a can.
My favorite Sea Saw dish, Tuna Tataki with Pinot Noir-Roasted Beet Puree, is always in season, but
beets seem to be everywhere lately. At Fiamma, red & golden beets with walnut crusted goat
cheese captivated me enough to keep my carb-starved claws off Alex's gorgeous thin-crust pizza with
artichoke and sun-dried tomatoes. People always ask me where to find the best Greek food in town...
there you have it. Greek + Town = Greektown! 7th Street in Phoenix, just West of the SR51, North
of Northern. BEST eggplant parmesan ever (next to Grandma Sadie’s). Ask for it sliced thin (can
you believe they make it TO ORDER?). If you tell owner and Chicago native George Mari from ‘Ciao
Cowboy’ sent you, he'll probably give you even more attitude than usual, so don't.
So can I add car model to my resumé? At the Barrett Jackson opening catered by Event Full,
Robin and Alex had VIP attendees opening wide for mouthfuls of Chef Joe's cucumber-honey
granita with smoked salmon. While skewering marshmallows at Simply Chocolate (our neighbor
booth--it was that or 100 chocoholics blocking our booth all night long), I was whisked away and
posed next to the designer of a really cool car. How Catt White from Serving AZ mistook me for
someone 4 inches taller, 40 pounds thinner and 4 bra sizes larger remains a mystery.
I love this business! Alex and I replied to my friend Cheryl's call for 'chefs' to coach execs at a
teambuilding Chili Challenge. Having lost at poker the previous night (despite their best efforts to
cheat) my team had a whopping 7 seconds to grab main ingredients from the commissary table; long
enough to score ground beef, wild boar and not much else. With the other basics provided, we made
Triple B Bayou Chili with boar, beef and black beans. The men were a riot; some wanted to combine
all ingredients at once and just let it boil for an hour! Hearing players on 2 other teams had already
cut themselves, I advised my guys to slow down and think a bit. "No!" they roared, fueled by
adrenaline (along with Bloody Marys and rolled-to-order cigars), "We gotta get movin’!" They debated
me on how to cook the meats, when to add the spices, etc., and I won every time, which helped net
them the grand prize! But is Microsoft sending ME an X-Box? Nnn-oooh, only those 10 corporate
bigwigs! But I'm not bitter. I won something else that day -- the joy of helping others learn, achieve a
goal and enjoy the thrill of victory. It may sound silly, but for the next 24 hours I was pumped up like
the Energizer Bunny on espresso and diet pills— guess I like to compete after all!



MA RI DI SH ES MO R E                                             For many years I've devoured the
beautiful magazine Cowboys & Indians. Pick up the March 2005 keepsake photo issue and you can
soon be devouring a Stetson Chopped Salad at home; the recipe is featured on p. 41. Check out p.
156 of the February 2005 Phoenix Magazine for an entertaining wine piece with a seductive slant
written by a certain local rhino…er, wino. Kazbar's Richie Moe III mixed it up on Fox 10 News back
in late December, giving his tips for cool New Years cocktails. That was Chef Nobu on Channel 15
Sonoran Living, preparing karei nanban (the man is a genius... he turns a fish skeleton into a giant
potato chip and has us salivating!) Find the recipe at www.sonoranliving.com
 A cocktail party to remember? Event Full caters bubbles and bites at Jewelry by Gauthier, which
 provides the sparkling baubles. A white Rhone blend, a caviar bar and a 16-carat diamond ring that's
 all yours for 32 seconds; now doesn’t that spell F-U-N? Kazbar (or is it Jazzbar...just kidding!
 hello.... who begged to try live music in the place in the first place?!) …anyway, that hidden place, is
 the profiled member on www.azcr.org this month. Arizona Chain Reaction is a grass roots
 movement gathering rapid momentum as it tirelessly promotes independently owned businesses.
 March 18-19: there’s a new culinary festival ridin’ into town… west of western culinary festival,
 from High Noon to 5 PM both days. This 2-day Garden Party occurs in the shaded Palm Court and
 terraced gardens of the Arizona Center in Downtown Phoenix. 30 events involve just about every
 Valley culinary luminary, including a few of our own. Look for a Grand Tasting, Wine Table, Dessert
 Course, Kid’s Cooking Classes and more. I can’t wait for Slow Chaparral: A Desert Diversity Expo,
 featuring heirloom produce by local growers and producers. www.westofwestern.com
 Alright already, WHO is this Alex anyway? She’s a former Ciaoster who left our nest but enjoys
 staying close to the family, a personal chef and SCI alumna. She believes Valentine’s Day is for
 amateurs and wants to help you keep romance hot all..,year…long. For a sample of her company’s
 aphrodisiac approach to edible temptation, visit www.seductionandspice.com.
 up-to-date info and menus on our events are regularly e-mailed and can also be found on our web sites;
 480-481-WINE            480-WINE-111                480-WINE-004                480-385-WINE
   seasaw.net           cowboyciao.com                 kazbar.net                eventfull.com




          sea saw
Kazimierz         EVENT
WORLD WINE BAR     FU L L

7133-7137 East Stetson Drive
  Scottsdale, AZ 85251

				
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