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

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

All Things Chocolate at Avalon Restaurant

Avalon Restaurant, in Scottsdale, Arizona invites you to a sweet tasting and wine pairing.

Executive Chef Travis Watson will lead you through a three-course chocolate and wine pairing on Friday, August 21 beginning at 8:30 PM. The chocolate and wine pairing will focus on the making, molding and tempering of chocolate. Chef will also reveal the processes pastry chefs use to prepare the finest chocolates and pastries, and how to choose the right chocolate. But mostly, this class is an excuse for chocolate lovers to get together and share some great desserts and wine.

First Course: White Chocolate Petit Four
Second Course: Milk Chocolate Truffles
Third Course: Dark Chocolate Plated Desert

To make your reservation, please call (480) 656-0010. Fee is $23 per person plus tax and gratuity. This exclusive event is limited to 25 guests.

NYPD Pizza Hosted Phoenix's First TasteCasting

Phoenix TasteCasting’s first tasting took place at NYPD Pizza last night. What a great inaugural spot for meeting new people, experiencing a bit of New York, and eating and eating and eating!

If you’re from New York, and homesick for an authentic Brooklyn-style pizza experience, then drive to NYPD Pizza tonight for your fix. Not from New York, then do yourself a favor and transform yourself out of the Arizona heat and into a neighborhood pizza place with tons of pizzazz.

Our Host
Nikki West, the Director of Operations, was a gracious host. She pulled up a chair, had dinner with us and shared great stories about the restaurant with each course.
The pizza dough is made with New York filtered water. They swear it makes a difference. We agree.

And they serve New York filtered water to guests.

Every pizza is hand tossed the old fashioned way and baked in an old fashioned stone oven.
The marinara sauce is Greg Ziegler’s mother’s recipe. And rumor has it that she routinely checks in with the restaurants to make sure they are making it the right way. Now that’s quality control.


The Feast
And what a feast it was! We started off with Garlic Knots that are brushed with garlic, sesame and Romano cheese and baked with that delectable homemade marina sauce on the side. If I knew there was so much food coming, I would have limited myself to one. But I’m a sucker for fresh baked warm bread.

Then came the wings. We had two kinds – Honey BBQ Wings and Upstate Style Wings. My husband’s family is from Buffalo New York, so as you can imagine, there are many discussions about wings and sauce around our house. I asked Nikki if they use Frank’s Hot Sauce (since the New Yorkers in my life are die-hard fans of Frank’s Hot Sauce). NYPD makes their own sauce (no bottles and cans for these folks). And dare I say…their sauce might have been even better than Frank’s! We were served the medium sauce – but I’m going back for the Hell’s Kitchen version.
While I’m a purist when it comes to wing sauce, the Honey BBQ wings were great. Think BBQ sauce and honey. They were great.

And then came the salad. We had two kinds – the Chelsea and Antipasto.
The Chelsea had sun dried tomatoes, gorgonzola cheese, sliced almonds, bacon, tomatoes and cucumbers topped with their own dressing, which is a combo of house vinaigrette and ranch dressing. Heaven help me. Again, if I knew there was so much food coming I would’ve had just a little sample.

The tossed Antipasto was seriously the best I’ve ever had. Maybe it was the marinade. We were served a huge portion of this salad -- loads of marinated vegetables like mushrooms, pepperocinis, tomatoes, onion.

And then came the pizza. We had the Brooklyn Family pizza with pepperoni, sausage and fresh basil and the Pizza Blanca (a white pie) with olive oil, crushed garlic, ricotta, mozzarella and Roma tomatoes. At first, I tried to be all prim and proper and use a fork and knife. Maybe it was the music or possibly the NY water in the crust, but I said, “Fagetta ‘bought it” (to myself of course) and picked up my slice, folded it and indulged. Now that’s the way pizza should be eaten.

And the feast continued. Calzones were served. The Al Capone was filled with sausage, pepperoni, onions and a cheesy gooey combination of seasoned ricotta cheese and mozzarella. And that heavenly homemade marina was served on the side. Just when I thought I would burst, we had traditional

baked New York Ziti with sliced meatballs.

The meatballs were a huge hit with the group.

Now, we’ve slipped into a food coma – a happy, blissful place. And then came the San Gennaro Zeppolis. These fried little nuggets of tasty pizza dough are topped with powdered sugar and served with Chocolate and Raspberry dipping sauces. We ohhh’d, we ahhhh’d.

I’m going back for these!

As were getting ready to leave, a couple (Debbie and Bill) came up to our table and shared a story. They were celebrating their 1-year wedding anniversary because their first date was at NYPD. Debbie went on the say that Bill had just gotten out of a comma due to a serious bike accident. So this evening was special for them on a lot of levels. A sweet ending to our evening.

From the exposed brick on the wall, to the Sinatra music in the background, for a brief time we left Arizona and were sitting at a neighborhood restaurant among friends indulging in wings, pasta, and pizza and telling stories.

Thank you NYPD for inviting us in and treating us like family.

Locations/Hours of Operation for the ten Phoenix locations:
Sun-Thur:11-9:30Fri-Sat:11-10

Some places deliver – check them out on line at http://www.aznypdpizza.com/ or follow them on Twitter: @NYPD_Pizza or

on Facebook: NewYorkPizza Department

Let's make Cliff Castle Casino #1 Again

We’d love to see Cliff Castle Casino voted #1 for the 11th year in row.
Visit http://rankingaz.azbigmedia.com/index.php. Select the category Tourism, select the category Casino, then select Cliff Castle Casino.

Thanks for voting!

Create Your Own Channel on YouTube

Avalon Restaurant in Scottsdale is using their own YouTube channel to segments, appearances, and special events. They are even producing their own short, informational videos on cooking tips and classes featuring Executive Chef Travis Watson.
Here is a sample of a branded page. With a flip video (or some digital hand-held) and some creativity, your own channel is just a click away.

http://www.youtube.com/Avalon85257