Regions Bistro & Bar Hosted Phoenix TasteCasting Event

Regions Bistro & Bar
9343 E. Shea Blvd. Suite 100
Scottsdale, Arizona
(480) 657-2600
www.regionsbistro.com
Serving lunch and dinner daily

The team at Regions Bistro & Bar took us on a gastronomical adventure that had us talking about food we grew up with, places we’ve traveled, and our favorite cuisine.

To take you through our hour and half journey, we have to start at the beginning.

Walking into Regions you immediately notice a stylish, yet simplistic approach to design. The interior is natural and organic from the chocolate and green color palette to the wood grain leather seating. There is a sense of energy, without being overwhelming, kind of like a well-oiled machine with everything working in tandem. The best way to describe the look is “West Elm” and “Mediterranean meets California.”

Regions has taken a fresh approach to the menu – one that is both unique and inventive. They live in the American comfort food category …but with a contemporary interpretation. There is a set lunch and dinner menu, but each month there is a monthly focus. And an entire menu dedicated to this focus. We were lucky enough to experience the September feature….New Orleans!

Marcos Barreto, Executive Chef, took us through each dish, the region, ingredients, and thought behind each dish. Baretto comes from notable Arizona restaurants like Café Terra Cotta in Tucson, The Peaks at Pinnacle Peak, Hops! Bistro and Brewery and Uptown Restaurant and Brewery.

We started off with an appetizer from the New Orleans feature menu -- Crab Imperial. We conducted a showing of hands and this was one of our top picks. The menu is only available until September 30, so do yourself a favor and stop in for this little slice of heaven. Lump crab meat (real crab!), garlic, fresh lemon, in a béchamel sauce flambéed with sherry and a little cream in a puff pastry. A classic American dish. All we can say is decadent and full of flavor! I personally am going back for this one!

The second dish from the featured menu was Seafood Gumbo. Spicy, but not too spicy. With lump crab meat floating on top. To die for. Next, we had a traditional Clam Chowder, chock full of clams. Amazing.
Next came the Gorgonzola fries…need I say more. Chunks of gorgonzola atop a mound of fancy fries.

Then we had the American Chop Salad from the lunch menu. Chopped greens, bacon, goat cheese, cucumber with their own balsamic vinegar dressing. Flavor abounds this salad.

Just when we thought we were near the end, it was just the beginning. Out came the Ponchartrain. If you’ve ever been to New Orleans, you know the dish. Fried catfish, sautéed shrimp topped with the Ponchartrain sauce. A show of hands said this was in our top 5 favorite items of the day. Chef Barreto hand delivered the Meatloaf Sandwich and said, “Enjoy, this is one of my personal favorites.” Now we see why. Think stacked meatloaf sandwich that is as appealing to the eye as it is to the mouth. Thick bread, meatloaf, mashed potatoes, topped with gravy and onion rings. BIG onion rings.

And the glorious Mac N Cheese showed up. Three gooey cheeses (gruyere, cheddar and American cheese) topped with crunchy bread crumbs (and probably a little butter). Heaven. Shear heaven. You can even order it topped with lump crab, shrimp, or chicken.

And last, but certainly not least in our feast (hey, that rhymes), was the Chicken Pontalba from the New Orleans menu. A regional classic named for Baroness Pontalba, who came to the Big Easy in the 1700’s. A grilled hash of potatoes, onion and mushroom, topped with poached chicken breast topped with Béarnaise sauce.

At this stage, a pair of elastic pants would have been a good idea. Even though we were stuffed, we had to find room for the three desserts. First off, Chocolate Truffle Cake with Raspberry Coulis topped with fresh berries. The praline crust was an unexpected sweet surprise. Then came the Sweet Potato Pecan Pie- sweet but not too sweet. I hope they have this into the fall –reminded us of Thanksgiving time. And the final confection…a New Orleans icon….Beignets with espresso en glasse!

Our great nation is rich in history and tradition. Food is tied to memories. And this restaurant gets it. They promise to feature regional favorites, recipes and entrees passed down from generation to generation, and they will do it with style and grace. Want to share a regional favorite to be featured on an upcoming menu? Visit www.regionsbistro.com and share your ideas.

This chef-driven concept is a showstopper --from the flavor profiles, generous portions, educated staff, and reasonable prices. Whether you live in the area, are conducting business with clients, or are visiting our great state, you’ll be satisfied, happy and full with a visit to Regions.

The are opening a second location in the fall in Tempe.
640 S. Mill Ave
Tempe, Arizona

Some notable offerings:
Children 5 and under eat free with the purchase of an adult entrée.
Happy Hour appetizer specials and drink specials. Am very interested in trying the martinis like “The Face Lift”, “The Pomegranatini” and “The Rodeo Drive.”

We graciously thank the staff of Regions – what a great way to start off the week!

Between now and September 30, ask for the TasteCasting Special! Free appetizer, dessert OR bottle of wine with the purchase of an entree. Limit 2/table.All of our senses were filled at today’s Phoenix TasteCasting!

Phoenix Restaurants -- This is your chance to learn about Going Green - for free!

WASTE WISE FORUM
Greenbuild is a critical, catalyzing opportunity to engage the Phoenix hospitality community in sustainable practices. More and more events are seeking destinations that offer 'green' services and requiring vendors to comply with best practices. Using the example of Greenbuild and other green events, we intend to show local operators why and how they can capitalize on the cost savings and competitive benefits presented by improving waste management practices. Although we recognize there are many relevant environmental issues to address, waste management is a specific issue that has emerged as an immediate opportunity for improvement that presents significant cost and environmental benefits.

The seminar is intended to benefit Greenbuild organizers and attendees by providing assistance to local operators to meet event guidelines, while also tooling up local operators to leave a legacy of stronger recycling and composting programs in the community. This will enhance community sustainability, better position the destination for green events and introduce cost savings for hospitality businesses.

Panel to discuss:
1. Business Case for improved waste management by hotels & restaurants
2. Practical implementation tips for operators to help them prepare for 'green' events such as Greenbuild, including sharing lessons learned by local hospitality operators.
3. Basic waste management terminology
4. New Technologies and local resources for improving waste management in Phoenix
5. Q & A time from panel & participants

WHO:
Panel to include:
· Laura Burgis, Burgis Envirolutions
· Mark Wallace, Aramark Phoenix Convention Center
· Quintin Eason, Sustainably Yours

Sponsors:
· USGBC AZ chapter
· Phoenix Downtown Partnership
· Phoenix Convention & Visitors Bureau
· Scottsdale Convention & Visitors Bureau
· Tempe Convention & Visitors Bureau
· Local First
· Phoenix Green Chamber of Commerce
· Green Meeting Industry Council, Arizona Chapter


Target Audience:
· Hotels
· Restaurants

WHEN:
Thursday, September 17, 2009
2 -3 pm

WHERE:
Phoenix Convention Center
Downtown Phoenix

Questions or RSVP to Amy Stephens amy@stephensid.com
RSVP by Tuesday September 15, 5 pm