Monday, November 23, 2009
Saturday, October 24, 2009
Wildflower Bread Company's Fall Menu Preview
Written by Dana Arnold, Phoenix TasteCasting Co-CaptainIt was serendipity that seven of us gathered on what felt like the first cool evening in Arizona to experience the new fall menu items at Wildflower Bread Company. Louis Basile, the founder and president of The Wildflower, greeted us to give is the background of the restaurant and the food. His passion was contagious for The Wildflower’s commitment to quality ingredients, good value and a great focus on the customer experience.
Wildflower Bread Company is an Arizona-based company with nine locations in the state. Our tasting location was at the Arcadia store at 44th and Indian School. Simple, clean and welcoming describes the décor with splashes of fun such as the blown glass flower chandelier that is a showpiece in the restaurant.
Louis started the company because he recognized a need in the Phoenix market for good bread and sandwiches. His concept grew from there into a full menu with breakfast, lunch, dinner and catering. Another Wildflower tenet? Affordability. Now that’s something we could sink our teeth into… and did we!
Our tasting adventure began with the Apple Streusel Pancakes. Made using Wildflower Signature Pancakes, they were packed with real chunks of apple, pecans, streusel, and currants and were served with sweet creamy butter and caramel-praline syrup. The syrup alone solicited rave reviews of “this should be a drink on the menu” and “I could bathe in this syrup!” The pancake texture was perfectly moist.
Fiery Butternut Squash Salad was next on the list. Showcasing a great autumn ingredient – butternut squash – it had a slow heat that was cooled by the sweet maple glaze. The squash was served on field greens and complemented by gorgonzola, dried sweet corn and spicy pecans with cranberry-balsamic vinaigrette. Yum!
Our third tasting was the Turkey & Cranberry Walnut Stuffing Sandwich. This may sound like an afterthought with Thanksgiving leftovers, but if that’s the case – we’d roast a turkey every weekend to get these ingredients. The depth of flavor from each of the ingredients alone make this sandwich a showstopper (and filling).
Next up was the Butternut Squash Ravioli, topped with a roasted walnut cream sauce and nutmeg. If this doesn’t warm you up inside, nothing will. Served with (our opinion) the Valley’s best garlic bread, the ravioli pockets were filled with a tender butternut squash and topped with a perfectly-seasoned creamy sauce. Amazing!
We were also lucky enough to experience their new drink for fall – a Mayan Chai Latte. Served hot or iced, ours came warm. Chai, milk, spiced chocolate syrup (think warm heat in the back of the throat) and anise made this a drink you wanted to complement fuzzy socks and a good book.
A trio of desserts was the last stop on our dining adventure. Pumpkin Pie, Roasted Nut Pie and Pumpkin Cheesecake. Although everyone groaned about not having any room left in their bellies, there were still ooh’s and aah’s heard around the table. Each pie had its own stand-out qualities that would make it the perfect ending to any meal at The Wildflower. Many of us planned to place an order for one for our upcoming holiday parties.
We were sent home bearing gifts of holiday breads including Pumpkin Cinnamon bread, Cranberry Walnut bread and a Stuffing Loaf, reminding us of the reason Wildflower Bread Company was created in the first place.
Fun Tidbits
- Free wi-fi at all locations
- Every loaf of bread takes three days to make
- Several items are packaged and sold online and at the store such as the pancake mix and marinara with meatballs
- The Wildflower gives back! 10% of every baguette sale helps schools that serve underprivileged children
- Some locations give cute lotion samples away in the women’s bathroom
Fiery Butternut Squash Salad was next on the list. Showcasing a great autumn ingredient – butternut squash – it had a slow heat that was cooled by the sweet maple glaze. The squash was served on field greens and complemented by gorgonzola, dried sweet corn and spicy pecans with cranberry-balsamic vinaigrette. Yum!
Our third tasting was the Turkey & Cranberry Walnut Stuffing Sandwich. This may sound like an afterthought with Thanksgiving leftovers, but if that’s the case – we’d roast a turkey every weekend to get these ingredients. The depth of flavor from each of the ingredients alone make this sandwich a showstopper (and filling).
Next up was the Butternut Squash Ravioli, topped with a roasted walnut cream sauce and nutmeg. If this doesn’t warm you up inside, nothing will. Served with (our opinion) the Valley’s best garlic bread, the ravioli pockets were filled with a tender butternut squash and topped with a perfectly-seasoned creamy sauce. Amazing!
We were also lucky enough to experience their new drink for fall – a Mayan Chai Latte. Served hot or iced, ours came warm. Chai, milk, spiced chocolate syrup (think warm heat in the back of the throat) and anise made this a drink you wanted to complement fuzzy socks and a good book.
A trio of desserts was the last stop on our dining adventure. Pumpkin Pie, Roasted Nut Pie and Pumpkin Cheesecake. Although everyone groaned about not having any room left in their bellies, there were still ooh’s and aah’s heard around the table. Each pie had its own stand-out qualities that would make it the perfect ending to any meal at The Wildflower. Many of us planned to place an order for one for our upcoming holiday parties.
We were sent home bearing gifts of holiday breads including Pumpkin Cinnamon bread, Cranberry Walnut bread and a Stuffing Loaf, reminding us of the reason Wildflower Bread Company was created in the first place.
Fun Tidbits
- Free wi-fi at all locations
- Every loaf of bread takes three days to make
- Several items are packaged and sold online and at the store such as the pancake mix and marinara with meatballs
- The Wildflower gives back! 10% of every baguette sale helps schools that serve underprivileged children
- Some locations give cute lotion samples away in the women’s bathroom
Wednesday, October 21, 2009
Colorful Presentations by The Herb Box
Written by Alana Golob - Phoenix TasteCaster
The Herb Box, lead by culinary masters, Susan Wilcox and Chef Becky Windles, may be hands down, one of the best restaurants in the Valley. Using only the freshest ingredients, the menu is filled with a spectrum of delicious entrees and appetizers—all with colorful and thoughtful presentations.
We were thrilled to have had the opportunity to host our TasteCasting event at The Herb Box in September. We arrived at the DC Ranch location, to find our table on the stunning patio decorated with fresh flowers and an assortment of wine. The first appetizer severed was Cilantro Lime Crab Dip with crispy and sweet plantain chips. The server shared with us that the secret ingredient behind the delicious dip is coconut oil. Yum!
The Courses
It was then time for our first course, which was the Thai Marinated Baby Back Ribs. These tender ribs are packed with flavor and the perfect blend of spice and sweetness. The ribs were accompanied with an apple and frisee slaw with dried cranberries, swiss cheese and toasted cashew—out of this world.
The next course was both colorful and delicious, the Butternut Squash and Corn Enchilada’s. These exceptional enchiladas were recently voted “Best Vegetarian Dish” according to Phoenix Magazine’s “Best of” issue. The crowd pleaser definitely deserves all the recognition it receives.
Last but not least, our next course was the Crisp Wild Caught Salmon Cakes served with roasted balsamic beets, mache salad, grilled lemon and a drizzle of tzatziki. The Salmon Cakes were both fresh and light and were perfectly accented by the sweet flavors of the roasted beets.
Just when we thought we’d died and gone to heaven, we were presented with the grand finale…. desert! The server brought out a sampling of Honey Pistachio Ice Cream Sandwiches, Warm Apple Bread Pudding and Guinness Chocolate Cake—which by the way, is a combination of life’s two greatest ingredients! Our favorite dessert was a tie between the Guinness Chocolate Cake and the Ice Cream Sandwiches.
The Ambiance
The décor of The Herb Box only further accents the inventive and colorful menu. The eccentric design elements include exposed brick walls, colorful wall coverings, spacious patio, indoor/outdoor bar, oversized chandeliers and European market setting which offers freshly prepared meals and an assortment of pastries, for those on the go.
I assure you, our team walked away from dinner as, “Herb Box Junkies,” and will be back for more! We highly recommend visiting The Herb Box, whether it’s brunch, lunch or dinner and don’t forget what they are famous for, catering! They also have an amazing happy hour, that’s worth checking out. For more information about The Herb Box or follow them on Twitter: @TheHerbBox.
The Herb Box locations:
Agua Caliente Plaza: 6990 E. Shea, Suites 116-117, Scottsdale. 480.998.8355
Monday through Saturday 11 am – 4 pm
DC Ranch on Market Street: 20707 N. Pima Rd., Suites 140-145, Scottsdale. 480.289.6180
Monday through Saturday 11 am – 9ish. Saturday breakfast 8 – 11 am. Sunday brunch 8 am – 3ish
The Herb Box, lead by culinary masters, Susan Wilcox and Chef Becky Windles, may be hands down, one of the best restaurants in the Valley. Using only the freshest ingredients, the menu is filled with a spectrum of delicious entrees and appetizers—all with colorful and thoughtful presentations.
We were thrilled to have had the opportunity to host our TasteCasting event at The Herb Box in September. We arrived at the DC Ranch location, to find our table on the stunning patio decorated with fresh flowers and an assortment of wine. The first appetizer severed was Cilantro Lime Crab Dip with crispy and sweet plantain chips. The server shared with us that the secret ingredient behind the delicious dip is coconut oil. Yum!
The Courses
It was then time for our first course, which was the Thai Marinated Baby Back Ribs. These tender ribs are packed with flavor and the perfect blend of spice and sweetness. The ribs were accompanied with an apple and frisee slaw with dried cranberries, swiss cheese and toasted cashew—out of this world.
The next course was both colorful and delicious, the Butternut Squash and Corn Enchilada’s. These exceptional enchiladas were recently voted “Best Vegetarian Dish” according to Phoenix Magazine’s “Best of” issue. The crowd pleaser definitely deserves all the recognition it receives.
Last but not least, our next course was the Crisp Wild Caught Salmon Cakes served with roasted balsamic beets, mache salad, grilled lemon and a drizzle of tzatziki. The Salmon Cakes were both fresh and light and were perfectly accented by the sweet flavors of the roasted beets.
Just when we thought we’d died and gone to heaven, we were presented with the grand finale…. desert! The server brought out a sampling of Honey Pistachio Ice Cream Sandwiches, Warm Apple Bread Pudding and Guinness Chocolate Cake—which by the way, is a combination of life’s two greatest ingredients! Our favorite dessert was a tie between the Guinness Chocolate Cake and the Ice Cream Sandwiches.
The Ambiance
The décor of The Herb Box only further accents the inventive and colorful menu. The eccentric design elements include exposed brick walls, colorful wall coverings, spacious patio, indoor/outdoor bar, oversized chandeliers and European market setting which offers freshly prepared meals and an assortment of pastries, for those on the go.
I assure you, our team walked away from dinner as, “Herb Box Junkies,” and will be back for more! We highly recommend visiting The Herb Box, whether it’s brunch, lunch or dinner and don’t forget what they are famous for, catering! They also have an amazing happy hour, that’s worth checking out. For more information about The Herb Box or follow them on Twitter: @TheHerbBox.
The Herb Box locations:
Agua Caliente Plaza: 6990 E. Shea, Suites 116-117, Scottsdale. 480.998.8355
Monday through Saturday 11 am – 4 pm
DC Ranch on Market Street: 20707 N. Pima Rd., Suites 140-145, Scottsdale. 480.289.6180
Monday through Saturday 11 am – 9ish. Saturday breakfast 8 – 11 am. Sunday brunch 8 am – 3ish
Tuesday, October 20, 2009
Preparing for TasteCasting Event at Wildflower Bread
I always look forward to our Phoenix TasteCasting events where we eat, tweet, retweet, blog about our experience, and share details about the food and ambiance with our social networks.
This week we are going to Wildflower Bread Company (www.wildflowerbread.com) to taste the fall menu. Rumor has it that we'll be sampling Butternut Squash Salad, Turkey Stuffing Sandwich and Apple Streusel Pancake to name a few.
Stay tuned....a mouth-watering blog insertion will follow in a few days.
This week we are going to Wildflower Bread Company (www.wildflowerbread.com) to taste the fall menu. Rumor has it that we'll be sampling Butternut Squash Salad, Turkey Stuffing Sandwich and Apple Streusel Pancake to name a few.
Stay tuned....a mouth-watering blog insertion will follow in a few days.
Tuesday, September 22, 2009
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!
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!
Thursday, September 10, 2009
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
Wednesday, August 12, 2009
Chevy is 'takin' it to the streets"...literally
A dear friend of mine, who is a local store marketing genius for a national restaurant brand, shared the following story. I had to pass it along to illustrate this integrated product launch.
Here is the story (paraphrased by the author):
While traveling for business in California, a gentleman was accosted by a street team of kids giving him a free shirt that read "whatis230.com. He asked the team what it meant. They said they didn't know either, but to check out the website on August 12.
Check out the link below for the answer to "whatis230.com".
This industry, that once relied upon huge TV budgets, is weaving an LSM-styled approach into a national campaign.
Thank you my friend for sharing this story!
http://www.chevrolet.com/pages/open/default/future/volt.do?cid=Whatis230_2009-08-11
Here is the story (paraphrased by the author):
While traveling for business in California, a gentleman was accosted by a street team of kids giving him a free shirt that read "whatis230.com. He asked the team what it meant. They said they didn't know either, but to check out the website on August 12.
Check out the link below for the answer to "whatis230.com".
This industry, that once relied upon huge TV budgets, is weaving an LSM-styled approach into a national campaign.
Thank you my friend for sharing this story!
http://www.chevrolet.com/pages/open/default/future/volt.do?cid=Whatis230_2009-08-11
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