Stingray Sushi opens at Scottsdale Quarter

Stingray Sushi, The Best Sushi in The Valley, Opens at Scottsdale Quarter

I have been a fan of Stingray Sushi since moving the the valley over five years ago.
I recently visited the new Scottsdale Quarter location.

The swanky interior is pretty cool.  I like the Dijon mustard colored leather they used throughout.  At the risk of making fun of myself though...the door is super hard to find.

The bartender, Paige Smith, made me feel a little better when she informed me that a lot of people have a hard time finding the door.  Paige is an Ohio transplant, who has a lot of personality and a natural flair for bar-tending.  Whenever she graduates, into her life's career path, I'm sure her experiences tending bar will help shape her character.

She made me a marvelous "Sinful Orchid".
It was quite refreshing and had a bit of sweetness, but not too much.

I have tried multiple sushi venues around town.  I've had decent, even great food and service, but never has the quality compared to Stingray.  In my opinion, Stingray is by far the best sushi in the Valley.

It could be the Hamachi with jalapenos, in particular.  It is pretty darn awesome; they call it "Hotty Hamachi".

I will order it at Nobu (the original inspiration for the dish) or at Stingray.

I have tried Hamachi at other places, but one of two things usually happens: either they try to update the dish with some sauce or they do not properly trim the fish.  Young, tender yellow-tail must be a little tricky.   

Hamachi is actually not a standard fish offering at most sushi restaurants.  Though it is appearing on more menus - due to demand. 

The original and signature dish of Hamachi with Jalapenos was created by the Chef-Owner of Nobu, Nobu Matsuhisa.

Nobu has brought his signature style to many wonderful creations and this is one of my all-time favorites.  It deserves copying - but only if it can be properly executed.  

Stingray does it perfect, without trying to improve upon the classic signature dish, they simply nail it!

The new Stingray venue at Scottsdale Quarter  is very clean, airy, swanky, and a bit larger than their downtown location.

Scott Piccioni, the GM, is doing a fantastic job!
~ I hope to be back there soon sipping on a Sinful Orchid and savoring some Hotty Hamachi!

By TR Hughes, © 2008 - 2011 FoodandWineDirectory.com. All rights reserved worldwide.

Click here to view the homepage: www.FoodandWineDirectory.com

Fond Food Memories –

Pictured Above - The Green Bean Fries at TGI Friday's -

I have a great food memory that engages all of the senses – not only taste and smell, but texture, feel, sight, and essence. 

I also have a photographic memory – I totally think in pictures.  I can remember this amazing dish I had at about thirteen years old in Alexandria, VA at the Seaport Inn along the Potomac River. 

It was huge and I had no idea how I was going to eat it all - as a southern belle from the Deep South – we were from the “clean plate” club. 

It was tiny shell pasta with an amazing creamy alfredo-style sauce with plump pieces of white chicken and broccoli florets and it had just a sprinkle of fresh shaved parmesan on top. 

It was mounded high on an oval white plate – that to me - looked as large as a serving platter.

My Dad eyed me as I looked down at the task ahead.  My grandmother always told me that my eyes were bigger than my stomach and she was often right, if she could only see me eat now!

I dove in as if I were famished - but then quickly steadied to a marathon pace that could get me through.

It was comfort food.  It was amazing, especially for the palate of a thirteen year old.  And it was a dish to remember…like so many others that have passed my lips over the years.  Remembering every little detail of such delectable flavors can still bring a sense of smell to my nose as I envision the experience time and again.

I also remember riding in the back of my Dad’s truck to get ice cream at Jan’s Drive-in.  My favorite: A “Ripple” cone.  Except later - I preferred it in a cup - why let that crazy cone taste get in the way of my tasty fun? Ripple was half vanilla and half chocolate from the same nozzle all swirled around soft-serve style. I can feel it on my tongue even now. Oh yeah.   

Other Fond Food Memories Include:

•        The first time I tasted Homemade Peach Ice Cream at my Aunts’ House
•          The Amaretto Sour at Dementi’s in Mountain Top, PA
•          Conch Fritters at Russell’s in Murrell’s Inlet, SC
•          Oysters at Dusty’s in Panama City, FL    
•          The Green Bean Appetizer with Wasabi Ranch at TGI Friday’s
•          The Best Lobster in the World at Chateaubriand in New Orleans
•          Chicken Stuffed Mushrooms at Park Grill Steakhouse in Gatlinburg, TN
•          The Beer Sampler at BJ’s Brewhouse
•          My Seven Mushroom Soup – When I finally nailed it!
•          Chicken Nuggets at Chick-fil-A

There have been some amazing dishes – I tend to forget the unpalatable or even the mediocre all-together.  But- give me something amazing and I will sing its’ praises for decades – all the while plotting to return to the scene of the crime.

By TR Hughes, © 2010 FoodandWineDirectory.com. All rights reserved worldwide.
Click here to view the homepage: www.FoodandWineDirectory.com

What Produce Should You Buy Organic? And Why?

We, as consumers, are bombarded with choices everyday.  Try as we may to make the right decisions, we are often left sorting through tidbits of information that we have heard from others, in the news, or read over the internet. The Organic Movement is an area of confusion for most.  There are scores of naysayers as well as swarms of activists on both sides of the debate. Here is a little info to help you sort through the madness.
The dirty dozen list is something all the experts agree on - here it is:    

Produce to always buy Organic:

The Dirty Dozen:

1.       Strawberries
2.       Blueberries
3.       Cherries
4.       Grapes
5.       Peaches
6.       Nectarines
7.       Apples
8.       Lettuce
9.       Spinach
10.   Celery
11.   Sweet Bell Peppers
12.   Potatoes

 

Another way to think at the market – like a farmer:

My comprehension works like a farmer at the market when it comes to organic selections. Is it worth the extra money to buy organic?  Well, yes and no. Here’s a simple way to make that decision.

First - consider the “wrapping” – does the selection have a thick outer layer that is discarded?  This is a basic first look scenario.  Some outer shells provide ample protection – making “organic” unnecessary; Like: Bananas, Avocados, Cantaloupe, Grapefruit, Lemons, and Pineapples.  The pesticides do not penetrate the skin – so enjoy these items conventionally.        

Second – consider if insects are even attracted to the produce in question.  Farmers are not going to waste money on expensive pesticides if they do not have to treat the crop.  For instance – take asparagus.  There really isn’t a need to spray asparagus because there aren’t any insects that even look twice at a long row of asparagus spears.  Another example would be plants that have a built in mechanism for warding off insects themselves – like garlic, onions, cabbage, and broccoli – the aroma given off is not particularly palatable to bugs.  Here’s any easy one – hot peppers - it is even used (itself) as an insect repellent for other plants.   

Third – consider any fruit that has a porous surface, like strawberries.  The surface of the strawberry is porous and bugs really like it.  So – assume that strawberries have to be sprayed to save the crop from being assaulted by hoards of insects – and that the spray is easily absorbed into the entire fruit through its non-protective porous skin.  So – it makes sense that you should buy berries organic.

Fourth - consider if the produce can be easily washed of the residue.  Apples take a little scrubbing and yes, probably some of the pesticide is absorbed through the skin.  Lettuce and leafy greens are better cleaned by putting them in a sink bath of cool water and swishing them around a bit to get all the folds of the lettuce rinsed well.   The same can be said for berries.

My husband used to argue with me about the benefits or lack thereof of buying organic.  I got fed up one day and took an organic apple and told him if wanted a conventionally grown apple – I’d get him one – just hold on a minute.  I went to the garage and got a can of Raid Insect spray and sprayed the apple in front of him. He laughed – but was not amused.  I explained that what I had in my hand was a legitimate pesticide and that the farmers use pesticides that are ten times worse than what the average consumer can get their hands on - he would not eat the apple.  So, I went to the sink and washed it off – he still would not eat the apple.  Kind of brings the message home, don’t you think?

The Vig Uptown – Logan “The Greatest American Hero”

"Greatest American Hero" Photo From: TV.com

Logan - Bar Manager, mixologist extraordinaire, and “The Greatest American Hero” look-a-like...knows how to tend bar, make his guests happy and whip up a mean drink.

I’m glad The Vig expanded operations and opened a new, larger venue. They’ve been open now for about a year in their new location.  The casual atmosphere along with a little more wiggle room at the bar - makes it a nice hangout for locals and the average passer-by.

They replicated most of what the flagship store had to offer with a bocce ball lawn, a nice relaxing outdoor patio, modern-eclectic décor, and, of course, a satisfying menu.   

One evening after stopping in for a “night cap” after chowing down previously at Seasons 52 – I found myself making the connection between Logan and “The Greatest American Hero.” 

I too often remember old shows and completely "date" myself when no-one around me has a clue what I’m talking about.  Logan, on the other hand, had a vague memory when I poked him about the resemblance. 

It didn’t take long before I pulled up some clips and photos on the trusty old iPhone.  He grinned at the distraction that was making him the center of everyone's attention.  After passing around my phone asking for others' input - everyone at the bar agreed with my assessment of the physical features Logan possessed that were remarkably like the "Hero".  It's uncanny actually.    

And, it’s not just the tight blond curls atop – I think it is the jaw line and the smile.  Partly also, I suppose, the demeanor and general good attitude I always find him in…

If you are unaware of the show – “The Greatest American Hero” – No, it was not a cartoon, the main character was a cute superhero that found himself in a position of saving and protecting/rescuing others – but he was unprepared. 

[They] had to teach him to fly in his little red suit and cape.  He never really got good at flying and was quite the bumbling, funny, good-intended superhero, and always clumsy.  But he got the job done.    

Unlike Logan, who I’ve never seen disheveled, “The Greatest American Hero” struggled in his new-found position – but smiled all the while. And, like Logan, his attitude was always positive and fun.

If you find yourself in the vicinity of The Vig Uptown – do check it out. 

The food is great customary bar food with a few twists.  Try out the wings “vings”, 16^th Street Tacos, and the Hot Chick (not the girls - the sandwich). 

All of the “vignature” cocktails are crazy good and Logan will knock your socks off with his signature drinks.

The best ever – Let him make a “surprise” for you.   He usually works Fri-Sat-Sun Nights.   

The Vig Uptown

6015 N 16th St

Phoenix, AZ 85014

602-633-1187

http://www.thevig.us/










"Greatest American Hero" Photo From: timvp.com 

Phoenix - My Favorite "Bites" around the Valley

Pictured  > The "Stetson Chopped Salad" at Cowboy Ciao

So - A few of my favorite "bites" from around the Valley are: 
(In no particular order)  

Table-side Guacamole at Salty Senoritas http://www.saltysenorita.com/

Cowboy Ciao - Stetson Chopped Salad http://www.cowboyciao.com/

The Parlor Pizzeria - Meat & Cheese Board http://www.theparlor.us/

25 Degrees - Guinness Milkshake http://www.25degreesrestaurant.com/

The Vig – The Frenchy http://www.thevig.us/

Chelsea’s Kitchen – Brussels Sprouts Salad and the Short Ribs w/ Fried Egg atop http://www.chelseaskitchenaz.com/

Cartwright’s Sonoran Ranch – Chicken & Dumplings http://www.cartwrightssonoranranchhouse.com/

Pita Jungle – Caribbean Salad & Spanakopita http://www.pitajungle.com/

AJ’s Deli – Chicken Parmesan Breast Fillets (Seriously, I kid you not)

Stingray Sushi – King Crab Tempura, Hamachi Kama & Crispy Spicy Tuna http://www.stingraysushi.com/

GianFranco – Harry’s Bar Carpaccio & the Veal Picatta http://www.gianfrancos.com/

Ocean Prime – Vodka Martini prepared by Natalie & Black Truffle Mac n’ Cheese http://www.oceanprimephoenix.com/

Spotted Donkey Cantina – Jalapeno Shooters & Chop Salad (Tableside) http://www.elpedregal.spotteddonkeycantina.com/index.html

Whole Foods Deli – “Health” Slaw (Don't knock it - until you try it)

Houston’s – The Hawaiian Rib-Eye http://www.hillstone.com/

Olive & Ivy – Asparagus & Wild Mushroom Flatbread Pizza (They used to have one with Fresh Arugula that was good)

http://www.foxrc.com/downloads/menus/O&I_Menu_Dinner.pdf

Delux Burger – Panini Grilled Cheese Sandwich and the sauce they serve with the Sweet Potato Fries

 http://deluxburger.com/

El Encanto - Sopa Albondigas (Mexican Meatball Soup) http://www.elencantorestaurant.com/

Tomaso’s – Homemade Pasta Trio (Especially the Butternut Squash Ravioli) http://www.tomasos.com/PhoenixMenu.htm

Sassi Restaurant - Orecchiette con Salsiccia http://www.sassi.biz/restaurant/

Culinary Dropout - Soft Pretzels & Provolone Fondue 

http://www.foxrc.com/downloads/menus/CulinaryDropout_Menu_Full_Web.pdf

 I hope to post "My Favorite Bites" often - Perhaps Worst Bites as Well...

         ~Stay Tuned

A Little Lush can go a Long Way

  There sits a tiny little lush burger in North Scottsdale that is super cute – it is the entire reason we stopped in for a bite.  Everything about this place is adorable – from the red leather and cow-hide backed bar stools to the dishware and the stylish patio area.  Think ultra modern meets Southwest chic.  The first thing that caught my eye upon entering (after the décor) was the red velvet cupcakes in a glass covered cake dish front and center.  

I had a philly burger – skinny style with giardinara peppers on the side.   It was cooked perfectly and the hot peppers were a nice touch to the usually tasteless provolone.  To their own admission the burgers are: ”…single-sourced, certified all natural, harris ranch beef. no hormones. no additives. no hanky panky. naturally lushious. and nothing but.” – as stated on the menu. 

My dining mate had a chinese chicken salad that I also tasted and it was good.  Ingredients in the salad were par for the course – but the real magic lies in the dressing.  They nailed it.  Yummm.   

You can add several substitutions and amendments to the burgers – which I like.  And the option of a fried egg has always been a favorite for me.  I witnessed a plate of wings at expo and they looked awesome – although they don’t actually have wings – xl drummies only. 

Next visit – I’m all over the truffle fries w/ truffle oil, parmesan and sea salt.  I’m also a sucker for a good cobb salad and it intrigues me that they pair the salad with a mustard seed vinaigrette.  Not to mention- I’ll have to commandeer a partner in crime to try the desserts, shakes, and malts. 

The bartender/manger was engaging, energetic, and knowledgeable.  The owner came in while we were there – though you would not have known it (I observed and asked – At first thought I considered he might be a repairman for some kitchen equipment).  He was outfitted in rancher-cowboy attire, a tad dirty, and arrived driving a sports car.  (The last part threw me.)

Further intrigue spurred further conversation.  Turns out the owner wants to franchise…And actually, some of the hottest opportunities for franchise lie not in building an empire of restaurant sites but having one really great flagship store to standardize.  Perhaps he will have the opportunity to do so, who knows.      

The only thing I did find odd was that they had a hostess – with no stand – just holding menus at the door as a greeter.  The place was so small that I really did not see a need for this – but, my visit was in the lull of a weekday afternoon.  

Burgers are $ 8 to $10 and Salads are $7 to $10. Sides are $2 to $5. 

Hope you go enjoy this little gem of a place.    I actually really like the description on their website as well. 

Check it out - http://www.lushburgeraz.com/

18251 North Pima Road · Scottsdale, AZ  85255 480.686.8908
Open daily 11am-9pm

To Serve or Not to Serve – That Should be the Question

Servers are a restaurant’s main interaction with a guest.  The hostess is of little consequence and only aids in preventing chaos. Unless you’re in an old-school steakhouse – oftentimes that server is a struggling college student just trying to make ends meet.  [They] have little to no desire to learn the business or impress you more than need be - to get a satisfactory tip.  As is often the case, the server has limited knowledge of the menu – much less any insight into subtleties within said menu.    

A few observations –

• A Server at Houston’s had no idea if the couscous was of the regular variety or Israeli.
• A Server at Seasons 52 spoke in such a soft voice, seemed completely overwhelmed with her two tables, and simply appeared frightened.   
• A bartender at Rhythm and Wine could not identify the chutneys and jams on the cheese plate or perhaps pretended not hear my asking “What is this?” four times.
• A server at Culinary Dropout seemed annoyed when we asked to move inside because the maintenance worker for the mall was pressure-washing the sidewalk 20 feet away from us.  This same server told us the tea was black, when we specifically said we did not like peach tea, and when it arrived, lo’ and behold - it is actually peach tea.  We drank it anyway.
• The newest location for Sandbar in Desert Ridge is no stranger to Server Inadequacy either – Our Server had zero knowledge of the menu, but did get a manager for us.  Who also had zero knowledge of the menu and even asked us for the menu description. 

And for the flip side –

• A bartender at Capital Grille was well versed in the menu and wine selection, as one should be.
• A server at Tomaso’s was quite attentive and overheard us asking where a certain area code was located… when he came back to check on us he let us know the answer to our quandary.  He had taken one minute to look it up on the internet.  We booked the venue for an annual holiday party of 35+ people and asked for him to be our main server.
• A server at Olive & Ivy suggested many wonderful things on the menu and had a depth of knowledge about sustainable fisheries as well as a great understanding of pairing wines with our selection.  We booked a room for 20 people with a pre-fixe menu the following month.
• A sever at Bandera had complete knowledge of Copper River Salmon and I was impressed when she chimed in with me as I announced to the table that “ The opening day for fishing copper river salmon is usually May 15”.   

As you can see from a small handful of observations – the server is a highly valuable asset.  You can have awesome food all day long, but if the service is under par, you will remember.

And, on another note – servers should be versed in pronunciation.
Quinoa is pronounces (keen-wa), for one.  

Waiting for the Crops to Come In at Harvest Restaurant

We were greeted at the door by a harried and disheveled attendant that rushed us to a back booth and slapped the menus down on the table.  Hey, no problem yet - they’re busy, I get it.  Some of my favorite places are back-country diners with sassy servers and greasy cooks.  A guy comes over with water and lets us know he’ll be right back.

We looked over the menu for ten minutes, discussed weekend plans, and talked about other patrons.

                “So, honey – I thought you might like this little place.  You know Gwyn and I came here that afternoon and we really liked the food.” I state to pass the time.

                Perusing the menu, my husband discovers – “Looks like they have breakfast all day – no wonder you liked it.”

                “Yeah, you know I’m a sucker for that. Maybe we should have snuck in an order while we had him.”  I anxiously scan the floor.

“Its fine – he’s just catching up and will be back soon. They have quite the eclectic menu.”

“What cha thinking about having?”

“BLT and soup or maybe the pulled pork.”

“Well, I’m thinking about either an omelet or a half sandwich and soup or a wrap. But you know, the hotdog sounds amazing too.  He’s taking so long I keep changing my mind!”  I say like a little kid who wants to taste everything.

I notice my husband looking annoyed and starting to get really frustrated.  It has been a full twenty minutes at this point. I notice our server clearing tables and grabbing checks.  And no, he did not forget us; he has looked directly at us a couple of times.

“Look, we can leave if you like – I just thought you’d like it and wanted to try it again.  It’s fine if you want to leave.”

“This is ridiculous.  Explain to me how places can operate like - It just pisses me off!  I can’t take this anymore – let’s go.” My husband fumes.

He stands up and throws down the menu as I follow behind like a wounded puppy.  I take responsibility because it was my suggestion.  He rarely has time off to enjoy lunch with me – even on the weekends.

When I came with my friend a few months back we were seriously like the only ones in the restaurant which, obviously, did not represent the service aspect.  But, at that time, I did really enjoy the food.

I doubt I’ll go again, which is a shame – because I did like the menu.

Oh well, check that one off the list. There are far too many wonderful lunch stops around the Valley to deal with such inadequacy.
 
If you’re willing to wait for the actual harvest to come in – then, by all means, take your chances at Harvest Restaurant in North Scottsdale at 7615 E Pinnacle Peak Rd. 

 http://www.harvestaz.com/

Fresh - Easy Seven Layer Salad

Oh...so simple and Oh...so tasty!


From Bottom Up -  Layer the following:

Simi Roseto - Rose from Sonoma County, California

Simi Roseto - Rose from Sonoma County, California

This is the first rose that I've tried and actually liked.  It is fruity (think peachy, cherry) - without being sweet - and has a nice floral hint rose...followed by an undertone of white pepper.

My own interpretation would be: 
A nice Sauvignon Blanc with a touch of Pinot Noir and a hint of muskiness. - Although it is actually none of these varietals - it's flavor profile, I think, is best described as above.

It is about $15 a bottle.  Best served slightly chilled.

Neighborhood Casual Dining – Stands the Test of Time

A new category has emerged among us, it is called premium casual and has taken the place of what we know as upscale casual…

Grocer-Eateries (a.k.a. Grocer Markets)

Those quaint little corner niche-grocer markets are a growing trend.  More and more these upscale, yet modest-sized markets...

14 Hands Cabernet Sauvignon

I just sampled this wine for the first time and I have to say - it is very nice...