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T. Cooks Reopens at Royal Palms Resort and Spa, Phoenix

Posted on Nov 01, 2013 under Archives, Everything Else | No Comment
Royal Palms Resort and Spa

Royal Palms Resort and Spa

The Royal Palms Resort and Spa recently re-opened their highly acclaimed T. Cook’s restaurant. After a three-month renovation, the restaurant now has a new look and a new chef.

T. Cooks

T. Cooks

Highlighting Executive Chef Paul McCabe’s creative interpretation of New American cooking and reflecting the Mediterranean-inspired design and architecture of the resort; the restaurant is introducing a new culinary experience for guests.

Chef Paul Mcabe

Chef Paul McCabe

The refreshed T. Cook’s design, led by Haley Balzano, founder and architect of Phoenix-based creative design team Bar Napkin Productions, emphasizes a more vibrant color scheme, authentic design elements, an interactive kitchen, a remodeled private dining room and a glass- enclosed wine and tequila tasting room. New boldly-colored chairs surround rustic wooden tables adding depth and diversity to the new dining room, while iron chandeliers create a sense of intimacy and stimulate an experience of romance. Al fresco dining can also be discovered at T. Cook’s with intimate patios and nooks, including a new private dining element found within the property’s historic Orange Grove.

The Mix Up Bar

The Mix Up Bar

Adjacent to the restaurant is the new Mix Up Bar, offering live entertainment, inventive small plates and unique cocktails.  The interior design is appointed with dark woods and gold and yellow accents.  A new semi-private nook named “The Study” provides a more intimate seating area while the outdoor Mansion Courtyard offers additional al fresco seating.

Private room at The Mix Up bar

The Study area at The Mix Up bar

The new menu, created by Executive Chef Paul McCabe, honors classical techniques while utilizing locally-grown and sustainably raised foods. Chef McCabe has established relationships with a wide range of local purveyors, farmers and artisans, including McClendon’s Select, Singh Farms, Noble Bread and Hayden Flour Mills. I had tasted Chef McCabe’s cooking when he was Executive Chef at Kitchen 1540 in Del Mar, so I was prepared to have a great meal.  Here is what we tasted at T. Cooks.

charcuterie

charcuterie

We started with a nice charcuterie and cheese plate.  We had the mini version as we knew we would be getting several courses.

roasted beet salad

roasted beet salad

Next came the roasted beet salad with caramelized yogurt, pistachio brittle, blue cheese and orange. We liked the combination of salt, savory and creamy flavors.

stone seared foie gras

stone seared foie gras

Since we can no longer order foie gras in California, it was great to be able to have it at T. Cooks.  Delicious and my fave of the night.  Served on a hot stone with coffee, cherries and a cocoa nib financier.

risotto

risotto

The tomato fennel risotto was equally amazing, served with fava beans, mushrooms, broccoli rabe and shaved romano. We could have eaten a whole tub of this.

corn agnolotti

corn agnolotti

We also loved the corn agnolotti, which was a decadent mix of Maine lobster, chanterelles, roasted corn and truffles. We we are couple of lucky gals, foie gras and truffles in the same night.

scallops and short rib ravioli

scallops and short rib ravioli

Chef McCabe offered a nice twist on surf and turf with his scallops and short rib ravioli dish, served with chanterelles, peach and sea beans.

stellhead salmon

steellhead salmon

Our main courses were Steelhead salmon with pole beans, zucchini, sweet and sour plum sauce and a pistachio vinaigrette and the dry aged ribeye with a root vegetable cassoulet, onion jam and marrow butter.  We shared these as they both were excellent.

ribeye with root veg cassoulet

ribeye with root veg cassoulet

Desserts were a perfect finish to a fabulous meal, a dark chocolate pate with pistachio lace and ice cream and smoked caramel and a creamy goat milk panna cotta with wheat berries and a blood orange sauce.

dark chocolate pate

dark chocolate pate

panna cotta

panna cotta

T. Cooks is a wonderful restaurant to enjoy a romantic dinner, celebrate a birthday, anniversary or special occasion, relax for Sunday brunch or enjoy a cocktail in the new lounge.  Reservations recommended, call 602.808.0766, located in The Royal Palms Resort and Spa, 5200 East Camelback Road in Phoenix.

That’s Amore! Dinner at Trattoria Fantastica

Posted on Apr 20, 2009 under Archives, Everything Else, Food and Travel News | No Comment
Little Italy San Diego, site of Festa Siciliana

Little Italy San Diego, site of Festa Siciliana

Last weekend I headed to Little Italy to finish research for an  article on the upcoming Festa Siciliana.  On Sunday, May 17, traditions of Italian art, music and food will come alive during the annual festa, now in it’s 16th year.

Giovanna, Tony, Bernadette, Mike and me at Tratorria Fantastica

Giovanna, Tony, Bernadette, Mike and me at Tratorria Fantastica

I met with Giovanna De Bono, her husband Tony (both belong to Roman Holiday – a group that sings and preforms Italian music at the festa and other venues), Bernadette Tarantino and her husband Mike Malone – she and Giovanna do much of the planning for the festa and Bernadette and her husband run Tarantino Gourmet Sausages – and Joe Busalacchi, owner of Trattoria Fantastica (where we  all met for dinner) as well as six other Italian restaurants in and around Little Italy.

I learned a lot about the history of Little Italy.  San Diego was the destination for many Sicilian immigrants at the turn of the 20th century.  Little Italy’s neighborhood, bounded on the south by Ash Street, on the north by Laurel, on the east by the I-5 freeway and on the west by San Diego Harbor, is steeped in the history of the Sicilian families that originally settled the neighborhood in the early 1900s.

By 1930, some 6,000 Italian families who had migrated from coastal fishing villages in Genoa and Sicily had settled in what is now known as Little Italy.  In 1967 the idyllic community was shattered when the I-5 freeway was cut south to downtown and broke the neighborhood up, scattering Sicilian families into pockets all over San Diego.  It remained that way until the early 1990’s, when new real estate and retail development began to revitalize the neighborhood.  In 1993, baker Mario Cefalu pulled together a few restaurants and bands to bring everyone back to the old neighborhood again – and the first Festa Siciliana was born.

Over the past 15 years, the festival has grown to include three stages housing singers, dancers and Italian bands, a Sicilian flag procession, children’s rides, arts and jewelry booths, a beer and wine garden, a Sicilian cultural center manned by residents sharing old photographs and memories and dozens of booths offering traditional Sicilian food.

Here is some of the wonderful food we sampled at Trattoria Fantastica:

Here is what my plate looked like – a sampling of all this yummy food.

Trattoria Fantasica owner Joe Bosalacchi joined us for dessert and more wine and shared stories of growing up in Little Italy.

Joe and me, enjoying some prosecco

Joe and me, enjoying some prosecco

We shared dessert – my fave was a wonderful canneloni that tasted like the ones I had in Sicily.  Joe then escorted us to his neighboring restaurant (he owns seven) Po Pazzo, an upscale grill complete with a long bar and music.

The gang at Po Pazzo

The gang at Po Pazzo

Giovanna and her husband Tony are musicians and they serenaded us and the crowd of diners  with a few songs.

Giovanna entertaining the crowd

Giovanna entertaining the crowd

Joe also got up and performed a nice rendition of “My Way,” accompanied by Giovanna’s husband Tony.

Joe, with female groupie, singing My Way

Joe, with female groupie, singing My Way

We all had a wonderful time – great food and lots of wonderful stories about the Little Italy neighborhood.

Be sure to hop on the train or drive down to San Diego to try some great Sicilian food, hear some music, and enjoy Little Italy at the May 17 Festa Siciliana.

Denver’s Ritz Carlton offers spa, Elway’s dinner packages for only $52.80

Posted on Feb 22, 2009 under Archives, Everything Else, Food and Travel News | No Comment

During Denver’s Restaurant Week, February 21- 27 (A Seven Day Celebration of Denver’s Culinary Scene), The Ritz-Carlton Spa, Denver and ELWAY’S Downtown are joining in the “5280” fun! Valet parking is complimentary.

Spa-goers can choose from either a 25-minute Signature Massage, 25-Minute Express Facial or our Classic Pedicure for $52.80, AND the best part – guests will have full spa access included! (whirlpool, relaxation lounges etc…) Spa Reservations can be made at 303.312.3830

And, if hungry afterwards, ELWAY’S Downtown will offer a multi-course dinner for the “Mile High” price of $52.80 for two!  Reservations can be made at 303.312.3107.

Tourism Fiji Luncheon at Huntley Hotel in Santa Monica

Posted on Feb 12, 2009 under Archives, Everything Else, Food and Travel News | No Comment
Aerial view of Manta Ray Island Resort, Yasawa Islands, Fiji

Aerial view of Manta Ray Island Resort, Yasawa Islands, Fiji

Over 60 travel and food writers attended the Tourism Fiji luncheon held this week at the Penthouse restaurant in the Huntley Hotel in Santa Monica.   Journalists came from a variety of publications to the event, planned by Susan Bejeckian Public Relations.  The luncheon is just one of several events planned as a launch for Tourism Fiji’s new corporate identity (logo) and their new website for travel agents, www.fijimatai.com.

Journalists at luncheon

Journalists at luncheon

The luncheon began with a nice meet and greet reception and followed with a starter course of crab cakes with citrus aioli.

Crabcakes with citrus aioli

Crabcakes with citrus aioli

Jo Tuamoto, from Tourism Fiji, made a short speech welcoming guests and inviting everyone to visit and write about Fiji.

Jo Tuamoto, Tourism Fiji

Jo Tuamoto, Tourism Fiji

Next, Susan Bejeckian, from Susan Bejeckian Public Relations introduced Fijian dancers who provided lively entertainment.

Fijian dancers

Fijian dancers

Fijian dancers

Fijian dancers

After the performance, we enjoyed crispy skin salmon with whipped winter squash with green beans, pistachios and pomegranates.  Everyone commented on the great food and talked about their memories of Fiji press trips.

Crispy skin salmon with whipped squash

Crispy skin salmon with whipped squash

Next came a tasty dessert of banana bread pudding in a mango coulis with coconut sorbet.

banana bread pudding

banana bread pudding

Everyone had a wonderful time and enjoyed the food and entertainment.  We were also given nice bath and body kits with products from Fiji and plenty of information to take back with us to include in future stories.

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