Dining
Picture-Perfect Picnic
For the rest of the country, picnic season doesn't start for a few months. Valley dwellers, though, are breaking out the blankets and heading to their nearest park now that the temps are back to two-digit territory. Read on to learn how to whip up two lavish Alfresco spreads, brought to you by Executive Chef Todd Sicolo of Arizona Biltmore Resort and Pastry Chef Tracy Dempsey of Cowboy Ciao.
Chilean Sea Bass with Truffle Miso Glaze
Awaken your palate with this tempting seafood dish from Sushi Roku at the W Scottsdale Hotel & Residences.
Thai Basil Margarita
When it comes to cocktails, nothing is hotter than herbs. Try out this basil-infused beverage from Malee’s Thai Bistro.
Last Updated ( Monday, 23 February 2009 01:41 )
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Zucca con Noce
Squash is the ultimate food of fall. Chef Wade Moises of Sassi presents a supereasy way—using mostly ingredients that are already in your pantry or fridge—to bring this sweet-tasting gourd to your table.
Wood-Grilled Toca Squash Soup
Our hat’s off to Kai of Sheraton Wild Horse Pass Resort & Spa! This unmatched establishment, under the direction of Executive Chef Michael O’Dowd and Chef de Cuisine Jack Strong, was awarded the AAA Five Diamond Award—for the second time. To celebrate, we bring you one of Kai’s yummiest spring soups.
Last Updated ( Monday, 23 February 2009 01:42 )
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