Food & Wine WEB EXCLUSIVE [CITYSunTimes September 2010]

JW Marriott Offers Class For Chocolate Lovers

JW Marriott Desert Ridge Resort & Spa is offering “A Chocolate Affair” – a class that is all about chocolate, held every Saturday in the resort’s new Champs Kitchen from 10am-12pm for $25.
The Champs Kitchen was built at the resort to train for the World Pastry Team Championship, at which the resort earned a bronze medal, and to be used for demonstrations and hands-on cooking classes. For $39, participants can also enjoy a special breakfast buffet at 9am in Blue Sage before the class.
Guests will learn about selecting and cooking with chocolate from Executive Pastry Chef Kaushik Chowdhury and his award-winning world pastry champions. Participants will also have the opportunity to delve into the history of chocolate as well as discover new and refined ways to work with and enjoy chocolate.
In an intimate setting, guests will learn about the production process of chocolates, tempering chocolates and the five-sense test – use your eyes, touch it, listen to it, smell it and, best of all, taste it.
Guests get to take home the chocolate creations like milk passion fruit truffles and chocolate-covered caramelized almonds, recipes and a souvenir apron.
Call 480.293.3988 to sign up for the chocolate affair class. For more information about JW Marriott Desert Ridge Resort & Spa located at 5350 E. Marriott Drive in Phoenix, call 480.293.5000 or visit jwdesertridgeresort.com.

JW Marriott Desert Ridge Resort - Kaushik Chowdhury

New Early-Bird Menu A Delicious Addition

Basilico, an Italian restaurant in Scottsdale Ranch, announced a new, two-for-one, early-bird menu for the months of August and September. Continuing this month on Monday, Tuesday and Wednesday evenings from 4:30-6:30pm, the restaurant will offer diners a two-for-one choice of entrées from the following: Oriecchiette Pasta, Ricotta Gnocchi, chicken Milanese, Penne di Basilico Affumicato, Chicken Gorzonzola, salmon al Forno and Veal Marcherita
For $28.00, diners will receive two entrees from the new early-bird menu, two garden salads and a round of the restaurant’s homemade bread. The restaurant will also offer its regular dining menu during this time.
Basilico Italian Restaurant is located in the Mercado Plaza, at 10155 East Via Linda. For more information, call 480.451.0422 or visit basilicoitalianrestaurant.com.

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Community News for Scottsdale, Paradise Valley, Northeast Phoenix, Carefree, Cave Creek and surrounding areas.

CITYSunTimes Web Exclusive September 2010 | Read the full SECTION

FOOD & WINE

Poached Sole with Sauteed Spinach and Lemongrass Vierge

Celebrate The End Of Summer With Sole

Poached Sole with Sautéed Spinach and Lemongrass Vierge from Chef Christopher Mayo of Metro Brasserie is a perfect dish for Labor Day weekend parties.

Metro Brasserie is located at 7114 East Stetson Drive, Suite 105 in Scottsdale. Visit metrosouthbridge.com for more information.

Poached Sole with Sautéed Spinach and Lemongrass Vierge

YIELD: 2 Portions

INGREDIENTS:
(For the Sole)
2 6-oz. pieces of Sole
Kosher Salt

(For the spinach)
4 oz. baby spinach
1 oz. basil leaves
1 tablespoon of unsalted butter

(For the Lemongrass Vierge)
1 small shallot, minced
3 Roma tomatoes, peeled, seeded and diced
1 tablespoon of lemon segments, diced
1 tablespoon of minced chives
1 pinch of minced Thai chilies (optional)
1 stalk of lemongrass, rough chopped
4 fluid oz. of extra virgin olive oil

PREPARATION:

To prepare the Vierge, warm the olive oil and lemongrass to just below a simmer
Remove from heat and allow to steep for 20 minutes
Remove the lemongrass from the oil and add the shallots; cook gently until softened.
Add the tomatoes, Thai chili and lemon segments and cook over low heat for an additional five minutes to allow the flavors to meld
Add the chives and season to taste with salt
Hold warm until ready to use
To prepare the sole, bring a pan of lightly salted water to just below a simmer and gently poach the fish
To test for doneness, insert a metal skewer into the center of the fish and hold for five seconds
Remove the skewer and hold against the inside of your wrist – the fish is done if the skewer is warm to the touch
While the fish is poaching, sauté the spinach and basil leaves in butter over medium heat until wilted; season to taste with salt
Drain well on a paper towel before using
To assemble the dish, place a small pile of spinach in the center of the plate, top with the halibut and spoon the Vierge over and around the fish

FOOD & WINE Web Exclusive | CITYSunTimes September 2010