Cherry Blossom Noodle Café

914 E. Camelback Rd.
Phoenix, AZ 85014
Phone: (602) 218-9090
cherryblossom-az.com

With a comfortable atmosphere and an eclectic menu of noodle dishes and drinks, this European-style restaurant serves up its signature ingredient cold, in soups, or mixed into your favorite dish—Pad Thai, anyone? Also, don’t pass up the opportunity to try their popular blueberry-banana bread drink.

Nothing but Noodles

8190 W. Union Hills Dr.
Glendale, AZ 85308
Phone: (623) 537-0400
nothingbutnoodles.com

Fast food meets casual dining in Nothing but Noodles as each savory dish is made to order within 15 minutes. Wok-seared bowls of noodles, soup, and garden-fresh salads served in heavy ceramic china bowls are cooked Italian-, American-, or Asian-style. For families and customers with a sweet tooth, the restaurant also offers great kids’ and dessert menus.

Noodles Ranch

2765 N. Scottsdale Rd.
Scottsdale, AZ 85257
Phone: (480) 945-3182
noodlesranch.com

Forget steam tables and holding pans—every dish at Noodles Ranch is prepared when you order it. With tasty noodle dishes that sway toward traditional Vietnamese, friendly service, and a welcoming décor, Noodles Ranch is a nice spot for a relaxing lunch. While you’re there, check out the chef’s book of recipes, which he sells in the restaurant.

Rich Sablefish Meets Tart Rhubarb in This Vibrant, Foodie-Friendly Dish

By Alison Malone

Spring signals a time of renewal and, inevitably, a fresh take on food. In this recipe, sablefish (or black cod, as it is also known) is paired beautifully with a tangy sauce that sings thanks to tart rhubarb, bright citrus notes, and aromatic undertones of ginger and cinnamon.

Native to the Pacific Ocean, sablefish contains beneficial omega-3 fatty acids and boasts a rich flavor. Rhubarb, meanwhile, originates from northern Asia and is traditionally a medicinal and ornamental plant whose stalks range in color from green to mauve. While this perennial plant is traditionally used in desserts, it also pairs well with meat and fish. Rhubarb keeps for short periods of time in a cool, dry place, or in the freezer for long-term storage. Whether picking rhubarb from your garden or buying it from the market, look for firm, fleshy, and crisp stalks.

Black Cod with a Rhubarb Glaze

Recipe developed by Hilary Malone

Serves four

Ingredients

3 oranges

3 tbsp olive oil

1 tbsp butter

1 onion, sliced thinly

2 cups rhubarb, cut into 1-inch pieces

2 tbsp honey

1 ½ tsp salt

1 ½ tsp grated fresh ginger

¼ tsp cinnamon

1 14-ounce can diced tomatoes and juice

½ tsp pepper

4 8-ounce black cod or red snapper pieces sliced 1-inch thick

¼ cup fresh mint

Preheat oven to 375° Fahrenheit. Peel the oranges with a paring knife. Working over a bowl, cut the orange segments away from the membrane. Squeeze remaining juice into the bowl and drain into a measuring cup. This should make around 2/3 cup.

Heat 2 tablespoons of oil with the butter in a heavy-bottomed skillet until melted. Cook the onion over moderate heat until soft and golden brown, about 20 minutes.

While the onion is caramelizing, cook the rhubarb, honey, 1/3 cup of orange juice, and ½ teaspoon salt in a saucepan over medium heat until rhubarb is very tender, about 15 minutes. Over a bowl, push the soft rhubarb through a medium-mesh sieve and discard the solids.

Add the ginger, cinnamon, and remaining orange juice to onions and boil until thickened, about 2 minutes. Stir in the rhubarb purée, tomatoes, pepper, and ½ teaspoon salt and simmer until the sauce has thickened, about 5–10 minutes.

While the sauce thickens, use the remaining oil to grease an ovenproof dish. Pat the fish dry and sprinkle with the remaining salt. Bake the fillets, skin side down, until they are opaque throughout, about 15 minutes. Stir the reserved orange segments into the sauce and heat through. Serve the sauce over the fish and garnish with fresh mint.

Onions, goat cheese, and thyme awaken the palate in this wintertime tart.

By Alison Malone

Brimming with robust flavor, members of the allium family—onions, garlic, leeks, scallions, chives, and shallots—are routinely used to add depth of flavor to savory dishes. What’s more, they are rich sources of antioxidants and have long been called upon for their medicinal properties. These veggies, however, rarely star in the kitchen; instead, they take supporting roles and allow more mellow-flavored vegetables to shine.

In this tart, onions are caramelized with brown sugar, balsamic vinegar, and thyme and then are baked in a flaky crust and topped with tangy goat cheese. Paired with a light green salad, it’s perfect for brunch, lunch, or dinner. While hearty and comforting, this vegetarian dish is also a welcome respite from the heavy meat-based dishes of the holiday season. After taking your first bite, you’ll agree that the tears you shed during preparation were well worth it.

Caramelized-Onion Tart with Goat Cheese and Thyme

Serves 6–8

Recipe developed by Hilary Malone

Ingredients:

2¼ tsp. dry active yeast
½ cup warm water (100ºF to 115ºF)
1½ cups all-purpose flour
1 egg
1/3 cup olive oil
2 tsp. salt
3 pounds brown or yellow onions, thinly sliced
½ tsp. pepper
1 tbsp. brown sugar
2 tbsp. balsamic vinegar
1 tbsp. dried thyme leaves
½ cup finely grated parmesan cheese
3 ounces soft goat cheese, crumbled

Preparation:

Mix yeast and warm water in a small bowl and let stand until foamy (approximately five minutes).

Measure flour in a medium bowl; make a well in the center, and add yeast mixture. Whisk together egg, one tablespoon of olive oil and one teaspoon of salt. Add egg mixture to the yeast and incorporate the flour gradually until a soft dough forms. Turn dough out onto a well-floured surface and knead until smooth (around five minutes). Transfer the dough to an oiled bowl and cover. Allow dough to rise in a warm, draft-free place until doubled in size (approximately one hour).

Meanwhile, place remaining olive oil and onions in a large saucepan over medium heat. Cook until onions are soft and golden brown, stirring occasionally for around one hour. Add remaining teaspoon of salt and the pepper, sugar, balsamic vinegar, and thyme. Cook for another five minutes, then remove from heat and set aside to cool.

Preheat oven to 375ºF. On a floured surface, knead dough just enough to deflate. On a heavy baking sheet, pat dough evenly into a rectangle, turning up the edges. Sprinkle dough with parmesan cheese and spread caramelized onions evenly over top. Bake tart until the crust is golden brown (approximately 30 minutes). Sprinkle with goat cheese and serve warm.

O’Donoghue’s Irish Pub

20469 N. Hayden Rd.
Scottsdale, AZ 85255
(480) 585-6329
odsaz.com

Taking its inspiration and its name from one of the most popular pubs in Dublin, Ireland, O’Donoghue’s provides the warm, authentic atmosphere and traditional Irish food, drink, and live music. This proud pub is designed, constructed, and owned by proud sons and daughters of the Emerald Isle and exudes the culture of the Irish. A cold pint and another to Valley residents, and may their pleasures outnumber the shamrocks with this fond tradition of the old Irish working class!

The Dubliner Irish Pub and Restaurant

3841 East Thunderbird Rd.
Phoenix, AZ 85032
(602) 867-0984
dublinerpub.com

Since 1985, The Dubliner has been serving up Irish fare and fun to Phoenicians. While you chow down on some hearty Irish stew or throw back some imported Irish beer, you can enjoy live music, watch your favorite Ireland and Arizona teams the big screen TV, or simply relax with friends in a comfortable booth. Wireless Internet access is also now available.

Padre Murphy’s Pub & Restaurant

4338 West Bell Rd
Glendale, AZ 85308
(602) 547-9406
padremurphy.com

Sports fans may want to consider a visit to Padre Murphy’s, which boasts over eighty televisions that feature a continuous stream of live and classic sporting events. Relax in the rich bar ambience, sample their substantial food and drink menus, and peruse the large collection of sports memorabilia.

Rare Earth Coffee & Wine Bar
28190 N. Alma School Pkwy., Ste. 209
Scottsdale AZ 85262
Phone: (480) 513-6252
Rare Earth Coffee & Wine Bar serves up a warm atmosphere and friendly service to match its fine wine, gourmet pizza, crisp salads, decadent desserts, and soothing jazz music. The balcony deck provides a grand and peaceful view of the McDowell Mountains in the shadow of Pinnacle Peak.

Crust Pizza & Wine
6989 N. Hayden Rd., Ste. A9
Scottsdale, AZ 85250
Phone: (480) 948-3099
crustscottsdale.com
Step into Crust Pizza & Wine for a little slice of Sicily. Their freshly made pizzas are cooked in stone ovens. Rustica-style pizzas, gourmet sandwiches, and salads served in a unique crust bowl pair well with their selection of wines. Try the one-of-a-kind “Crustini” or your favorite white or red wine.

Sauce Pizza & Wine
Sauce Norterra
2470 W. Happy Valley Rd.
Phoenix, AZ 85085
Phone: (623) 414-4866
foxrc.com/sauce
Sauce Pizza & Wine is part of FOX Restaurant Concepts, a collection of original boutique restaurants throughout several states. A variety of thin-crust red and white pizzas adorn the menu, which also features fresh salads with house-made dressings, lasagna, and grilled paninis made with fresh baked bread. Their wine selection is accompanied by Italian and domestic beers, and the warm, inviting atmosphere makes the dining experience as enjoyable as the food. Several Arizona locations.

Two elegant, foodie-friendly recipes give life to simple winter vegetables

By Alison Malone

When cool weather prevails outdoors, nothing warms up the inside like the aromas of festive fare bubbling away in the kitchen. Whether part of a weeknight dinner or a holiday potluck, these elegant side dishes are welcome additions to any table.

In the recipe for winter squash, which pairs well with a lighter meat such as roasted lamb, pork loin, or Cornish game hens, the fennel flavor balances the sweetness of the squash. The sweet potato dish, meanwhile, pairs earthy sage with the rich nuttiness of brown butter.

The next challenge? Mastering the art of roasting a 20-pound turkey.

Recipes developed by Hilary Malone

Spiced Winter Squash
1 two-pound butternut squash, peeled, halved lengthwise, and cut into one-inch wedges
2 fennel bulbs cut into one-inch wedges
1 large red onion, root left on and cut into half-inch wedges
4 tbsp olive oil
1 ½ tsp cumin
1 ½ tsp cinnamon
1 ½ tsp chili powder
½ tsp turmeric
A pinch of sugar

Preheat oven to 450 F. Combine squash, fennel, and onion with olive oil and spices. Sprinkle generously with salt and pepper and spread evenly in a large rimmed baking sheet. Roast vegetables until tender and golden, turning once, about 45 minutes. Serves six.

Sweet Potatoes with Brown Butter and Sage
4 large sweet potatoes, peeled and cut into half-inch cubes
¼ cup unsalted butter
5 fresh sage leaves
¼ cup whole milk
Salt and pepper to taste

Cover sweet potatoes with water in a heavy pot and add one teaspoon of salt. Bring to a boil, reduce heat, and cook uncovered until tender, about 20 minutes. Drain potatoes in a colander and transfer back to pot. Mash potatoes with a masher or run through a food mill, then cover to keep warm.

Heat butter and sage leaves in a heavy skillet over medium heat, stirring frequently until golden, about five minutes. Remove sage leaves and add brown butter and milk to the sweet potatoes, season generously with salt and pepper, and garnish with the fried sage leaves. If not serving immediately, the potatoes can be kept warm in a bowl over simmering water or can be made the day ahead and reheated. Serves six.

By Matt Sheker

You don’t have to settle anymore for dry crackers when you tour wine country in Napa Valley. My wife and I recently returned from Napa, where we attended several wine tours and food/wine-pairing events. Several wineries have culinary staff on site for private events, and the wineries firmly believe food and wine are inseparable. We were invited to join some friends at the Jarvis Harvest Party and also attend the Chalk Hill food-pairing tour. These turned out to be two of the more memorable experiences.

At Chalk Hill, we started off with peppers stuffed with shredded fish. The appetizer was paired with an estate-grown Chalk Hill sauvignon blanc. Normally, the citrus aromas of the sauvignon blanc would overpower the vegetal characteristic of the pepper; however, the crisp floral aromas, lively characters of tropical fruit, melons, and grapefruits, and silky-texture finish complemented the pepper appetizer perfectly. Next came the Saddleback rabbit with cranberry sauce paired with the Chalk Hill pinot noir. The pinot noir has a smoky finish and a velvety leather flavor along with raspberries and cherries; it was the perfect complement to the slightly gamy flavors of the meat. The third and final course was braised beef tenderloin with slightly astringent cheese sauce paired with the Chalk Hill Estate-grown cabernet sauvignon. The cabernet had a black currant and jammy cherry taste with hints of mint and chocolate. The wine was complex, yet had soft tannins and paired well with the beef, bringing out the smokiness of the meat.

The following day, we attended the Jarvis Fall Harvest Party. We started off with the Finch Hollow Estate chardonnay paired with grilled shrimp and goat cheese on a toasted baguette. The buttery French style of the chardonnay with characteristics of ripe peach and rich nectarine balanced well with the aperitif. The Jarvis merlot, with its full, round, rich flavors and soft low-tannins, was paired with Peking duck enriched with a soy-based hoisin sauce. A spicy vegetable-filled spring roll and beef tenderloin slices on delicate sweetbread were paired with a cabernet franc. The cabernet franc, with its darker fruit and tobacco earthy aromas, paired well with the spices from both dishes. The cabernet sauvignon was paired with chocolate to bring out the dark, rich roasted cocoa flavors.

You don’t have to travel to Napa to experience food and wine pairing, as most fine-dining restaurants offer these special dinners. Some restaurants will even coordinate with a specific winery and invite the winemaker. These dinners are extraordinary because it allows everyone at the dinner to get two different points of view. The winemaker can explain how he draws certain aromas and characteristics out of the wine, while the chef can expound on why certain foods paired well and complemented the wines. Try a special wine and food-pairing dinner. You will be impressed.

Gelato Matto

20260 N. 59th Ave., Suite 103
Glendale, AZ 85308
(623) 825-4543
gelatomatto.net

Smooth texture and intense flavor make this café’s traditional Italian ice cream high quality. Its thirty-eight flavors are made fresh on the premises every day. This gelato heaven also serves LavAzza Coffee (Italy’s favorite coffee), traditional cannoli, freshly made waffle cones and bowls, gelato spaghetti, affogato al café, granitas, biscotti cookies, gelato cakes, and more.

Paciugo Gelato

2530 West Happy Valley Rd., Suite 1271
Phoenix, AZ 85085
(623) 516-8749
paciugo.com

Paciugo Gelato has made us all happy by opening its newest location at the recently opened Shops at Norterra marketplace. With thirty-two flavors made fresh daily and over 200 recipes of traditional and unique flavors (try the rose—it’s good!) to shake things up, Paciugo Gelato will keep you coming back for more. Enjoy their free Wi-Fi and flat-screen TV, or enjoy a treat before heading next door to the new Harkins Theater to catch the next blockbuster hit. Catering is available.

Arlecchino Gelateria

4410 N 40th St.
Phoenix AZ 85018
Phone: 602-955-2448
arlechinogelateria.com

“100% autentico gelato italiano!” Yes, this gelateria prepares its gelato entirely from scratch with a preserved authentic Italian recipe and the best ingredients available. Owners Moreno and Marian Spangaro were both born and raised in Trieste, Italy, a town famous for its gelato and coffee, and they are well trained in the art of making gelato. They boast a 100 percent natural product, often made with imported Italian ingredients that include chocolate, espresso, and nuts, as well as handpicked seasonal fruit. Their daily offering of eighteen flavors continually changes and ranges from traditional Italian flavors to their own creations. Gelato cakes and tiramisu are available upon special request.

By Alison Malone

Lemon, pancetta, and broccolini dazzle fettuccini in this breezy dinnertime dish.

Summer’s long gone, and the ritual of planning the evening’s al fresco feast is a pleasant memory. Autumn’s upon us, and it’s now time to beef up your arsenal of quick weeknight meals. In this fettuccini recipe, bright lemon and crisp broccolini awaken the palette, while pancetta—a cured meat so salty that no additional salinating is needed in the dish—hints at the robust flavors of fall. Dinner comes together with ease in fifteen minutes.

Lemon Fettuccini with Pancetta and Broccolini

Recipe developed by Hilary Malone

Ingredients
• 3 ounces pancetta, cubed
• 2 bunches broccolini, rinsed
• 9 ounces dried fettuccini
• 3 tbsp butter
• 3 tbsp olive oil
• 1 tbsp lemon peel
• 2 tsp lemon juice
• 1 tbsp fresh thyme leaves
• 1/3 cup freshly grated parmesan cheese
• ¼ tsp pepper

Preparation
Sauté pancetta over medium-high heat until crisp and golden. Transfer to kitchen towel to drain.
Parboil broccolini in a large pot of salted boiling water for three minutes or until vibrant and green but still crisp. Transfer broccolini to ice bath and drain. Set aside.

Cook fettuccini in the same pot of boiling water used for the broccolini until al dente. Drain and return to pot. Add remaining ingredients and stir to coat.

By Matt Sheker

Summer was officially over last month, and yet many of us are still lighting up the barbecue and grilling some of our favorite meats because we just cannot let go. The smell of the food cooking makes you consider what bottle you are going to serve with your perfect dish.

There is a distinct difference between the wines we consume during the summertime and the wines we tend to drink during the winter months. Winter wines seem to be heavier reds that need a lot of decanting. Summer wines tend to be lighter and have more refreshing characteristics. But regardless, light or heavy, the wine must complement the barbecue dish you are serving.

Wines that pair well with barbecued food are different from everyday drinking wines. Most everyday drinking wines are enjoyed without food; they tend to have more fruit on the front of the palate and have less structure and little acid balance. Wines that have a little more character to them—complex flavors, wood, spice, coconut, smoke, richness, texture, and acidity—pair better with spicier foods. Pinot noirs, zinfandels and cabernets sauvignons have a longer finish, have more berry-flavored aromas, and complement rich BBQ dishes.

If you are more of a white wine drinker, then look for a white wine with loads of acidity. The acidity is the key, in not only the crispness of the wine but also in how long the flavor lasts and how the wine reacts with the food. All food-friendly wines of any color have good bright acidity as a common denominator. Wines less compatible with food have less acidity and tend to have higher alcohol content.

If you’re grilling up fresh seafood and serving salads, try a chardonnay from the subappellation of Alexander Valley, which is known for acidic wines. Chardonnays will have characteristics of butter, vanilla, spice, toast, and flavors of apples, lemons, melon, pineapple, and other tropical fruits that will complement a barbecue dish. This is the perfect accompaniment to oysters, seafood, and light poultry. Pinot grigio, viognier, and sauvignons blancs will have similar characteristics with more emphasis on tropical fruit.

When you think of the flavors brought on by grilling meat, you think big, bold, and appealing. Red wines should also be big wines—full-bodied, with forward fruit flavor, spice, and pepper, along with good acidity. Wines for barbecue should be able to support the succulence of the meat brought out by the slow cooking and not be overwhelmed by or compete with the spiciness and sweetness of the sauce.

You’ve spent a great deal of time preparing this sumptuous souvenir of summer by choosing the right meat, creating your own world-famous spices and rubs, and slow cooking the barbecue to perfection. Why not complement the entire experience with a peppery zinfandel from Dry Creek? Bon appétit.