{"id":4852,"date":"2011-01-31T15:57:05","date_gmt":"2011-01-31T22:57:05","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=4852"},"modified":"2011-01-31T15:57:05","modified_gmt":"2011-01-31T22:57:05","slug":"new-phoenix-restaurant-inspired-by-chris-bianco","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/new-phoenix-restaurant-inspired-by-chris-bianco","title":{"rendered":"New Phoenix Restaurant Inspired by Chris Bianco"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Litchfields-Talus-Wind-Lamb-Rack.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-4921 pk-lqip pk-lazyload\"  title=\"Litchfield&#039;s Talus Wind Lamb Rack\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/01\/20042612\/Litchfields-Talus-Wind-Lamb-Rack-80x53.jpg\"  alt=\"\"  width=\"640\"  height=\"426\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/Litchfields-Talus-Wind-Lamb-Rack.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/01\/20042612\/Litchfields-Talus-Wind-Lamb-Rack.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/01\/20042612\/Litchfields-Talus-Wind-Lamb-Rack-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/01\/20042612\/Litchfields-Talus-Wind-Lamb-Rack-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/01\/20042612\/Litchfields-Talus-Wind-Lamb-Rack-80x53.jpg 80w\" ><\/a><br \/>\nChris Bianco, of Phoenix&#8217;s Bianco Pizzeria, has long been one of the Valley&#8217;s top culinary treasures so we&#8217;re completely confident that a restaurant inspired by him is definitely a winner. Such is the case with Wigwam Resort &amp; Spa&#8217;s new signature restaurant, Litchfield&#8217;s, which just made its grand debut on Jan. 14. (The Litchfield Park restaurant takes the place of Wigwam&#8217;s Red&#8217;s Steakhouse&#8211;an amazing eatery so we suspect Litchfield&#8217;s to be just as delicious.)<br \/>\nLitchfield&#8217;s features farm-to-table fare with a spotlight on seasonal cooking and ingredients that are grown, harvested and produced from sustainable and local Arizona farms and artisans. James Beard Award-winning chef Chris Bianco played an integral role in developing the concept and menu of Litchfield\u2019s. Bianco&#8217;s love of local resources can be seen throughout the bill of fare. And just what can Valley dwellers expect to see on the menu? Small plates designed for sharing, like La Querica Organic Prosciutto served with local dates, Queen Creek Olives with blood orange and crushed chiles, and house-made spinach pasta. Big plates that are served as entrees and emphasize Arizona\u2019s local meats, including a Double Check Ranch chopped steak with sweet potato spaetzle and trumpet mushroom gravy, Talus Wind Ranch lamb stew with carrots and potatoes and citrus wood-fired free-range chicken with fork-mashed gold potatoes and buttered spinach. (Dinner entrees are priced from $16-29.) Side plates include trumpet mushrooms, garlic-roasted potatoes, wood-charred green onions, and warm red cabbage with caraway and humboldt fog blue. To satisfy any sweet tooth, freshly baked desserts and bakery items will also be offered.<br \/>\nAesthetically speaking, Litchfield\u2019s is the creation of local designer Jim Smith (he&#8217;s the man behind the design of many Valley resort restaurants including T. Cook\u2019s at The Royal Palms, Lon\u2019s at The Hermosa Inn, Prado at InterContinental Montelucia and Bistro 24 at The Ritz-Carlton, Phoenix). Litchfield&#8217;s will also host an exhibition kitchen featuring a wood-fired grill as the centerpiece as well as expansive outdoor seating. Litchfield&#8217;s Chef Brian Cooper will regularly gather fresh herbs from a Chef\u2019s Garden planned near the outdoor dining patio that will feature farm-fresh herbs.<br \/>\nNow for a bit of history: Litchfield\u2019s is named after Paul Litchfield, the founder of Litchfield Park. As the President of Goodyear Rubber &amp; Tire Company, he\u00a0brought his cotton farming business to the area back in the 1900&#8217;s and helped grow the town of Litchfield Park into what it is now.<br \/>\nIn addition to Litchfield&#8217;s, The Grill at The Wigwam has also been renamed Red Allen\u2019s and has introduced a new menu. 623.935.3811, <a href=\"http:\/\/www.wigwamarizona.com\" target=\"_blank\" rel=\"noopener\">www.wigwamarizona.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Chris Bianco, of Phoenix&#8217;s Bianco Pizzeria, has long been one of the Valley&#8217;s top culinary treasures so we&#8217;re&hellip;\n","protected":false},"author":5,"featured_media":4921,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[1593,1594,2108,2700,2702,2792,3088,4000,7296,8076,8077,9438,9492,10684,10687,10726,11408,14445,15982],"class_list":{"0":"post-4852","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-restaurants-phoenix","8":"tag-biano-litchfield","9":"tag-biano-wigwam","10":"tag-brian-cooper","11":"tag-changes-at-reds-steakhouse","12":"tag-changes-at-the-grill-at-wigwam","13":"tag-chef-brian-cooper","14":"tag-chris-biano","15":"tag-designer-jim-smith","16":"tag-jim-smith","17":"tag-litchfields","18":"tag-litchfields-restaurant","19":"tag-new-at-wigwam-resort","20":"tag-new-phoenix-restaurant","21":"tag-phoenix-resorts","22":"tag-phoenix-restaurant","23":"tag-phoenix-steakhouse","24":"tag-red-allens","25":"tag-the-grill-at-wigwam","26":"tag-wigwam-resort","27":"cs-entry","28":"cs-video-wrap"},"yoast_head":"<!-- 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inspired by chef Chris Bianco (of Pizzeria Bianco) and farm-fresh food.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/new-phoenix-restaurant-inspired-by-chris-bianco\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2011-01-31T22:57:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/01\/20042612\/Litchfields-Talus-Wind-Lamb-Rack.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"426\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Melissa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" 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