16 Best Menus to Try During Arizona Spring Restaurant Week!

The latest spring edition of Arizona Restaurant Week is here again, from May 17th to 26th, presenting a golden opportunity to indulge in Arizona’s culinary delights with special menus priced at $33, $44, or $55. With a whopping 160+ restaurants participating, deciding where to dine can be quite the task. Here are 16 standout menus that deserve a spot on your foodie bucket list:

 

1. Kembara, JW Marriott Desert Ridge Resort & Spa

  • Price: $55 per person
  • Courses: 3
  • Details: Chef Angelo Sosa’s Asian street food-inspired menu includes Tuna Thai Jewel, chicken satay, and Vietnamese coffee doughnuts.
  • Location: 5350 E. Marriott Drive, Phoenix. kembaradesertridge.com

2. Kaizen

  • Price: $44 per person
  • Courses: 4
  • Details: Features shishito peppers, Kaizen nigiri sampler, slow braised short ribs, and yuzu white chocolate pot de creme.
  • Location: 515 E. Grant Street, Phoenix. kaizenphx.com

3. Match Market & Bar, FOUND:RE Phoenix Hotel

  • Price: $55 per person (dinner), $20 per person (lunch)
  • Courses: 4 (dinner), 2 (lunch)
  • Details: Tapas, salads, entrees like grilled hanger steak, and desserts such as churros and orange cinnamon crema Catalana.
  • Location: 1100 N. Central Ave., Phoenix. matchphx.com

4. The Market by Jennifer’s

  • Price: $44 per person
  • Courses: 3
  • Details: Choices include Chula Seafood jumbo shrimp, grilled hanger steak, and chocolate-Italian sweet vermouth caramel tart.
  • Location: 3603 E. Indian School Road, Phoenix. themarketbyjennifers.com

5. The Rosticceria

  • Price: $33 per person
  • Courses: 4
  • Details: Highlights include 10-layer lasagna, Italian short ribs, and a build-your-own gelato milkshake bar.
  • Location: 12811 N. Tatum Blvd., Phoenix. therosticceria.com

6. Arcadia Farms

  • Price: $55 per person
  • Courses: 3
  • Details: Offers dishes like artisanal cheese plate, beef bourguignon, and carrot cake tuxedo cake.
  • Location: 7025 E. First Ave., Scottsdale. arcadiafarmscafe.com

7. Famiglia

  • Price: $55 per person
  • Courses: 4
  • Details: Includes housemade focaccia, grilled peach and mozzarella, sausage and pepper gnocchi, and house cannolo.
  • Location: 17025 N. Scottsdale Road, Scottsdale. famigliascottsdale.com

8. Liz Modern Asian

  • Price: $33 per person (dinner), $44 per couple (dim sum lunch)
  • Courses: 10 courses (dinner), dim sum
  • Details: Dinner includes prime rib and brisket lo mein; dim sum features dumplings and Korean fried chicken.
  • Location: 15323 N. Scottsdale Road, Scottsdale. lizmodernasianrestaurant.com

9. Taza Bistro & Bar

  • Price: $55 per person
  • Courses: 3
  • Details: International dishes like duck breast a l’orange and New York-style cheesecake.
  • Location: 9619 N. Hayden Road, Scottsdale. tazabistro.com

10. Bar Cena

  • Price: $55 per person
  • Courses: 3
  • Details: Features marinated cucumber with whipped tofu, crispy skin chicken thigh, and billionaire’s shortbread.
  • Location: 14202 N. Scottsdale Road, Scottsdale. barcenascottsdale.com

11. Liberty Market

  • Price: $44 per person
  • Courses: 3, beverage included
  • Details: Includes boneless fried chicken, seared pork belly, and key lime cheesecake.
  • Location: 230 N. Gilbert Road, Gilbert. libertymarket.com

12. Terra Tempe Kitchen & Spirits, The Westin Tempe

  • Price: $55 per person
  • Courses: 3
  • Details: Offers dishes like halibut Peruvian ceviche and Mexican chocolate atole custard.
  • Location: 11 E. Seventh St., Tempe. terratempe.com

13. Feringhee Modern Indian Cuisine

  • Price: $55 per person
  • Courses: 3
  • Details: Features khandari pork ribs, Old Delhi butter chicken, and gulab jamun cheesecake.
  • Location: 3491 W. Frye Road, Chandler. feringhee.com

14. Tempo Urban Bistro

  • Price: $55 per person
  • Courses: 3
  • Details: Includes lobster beignets, salmon wellington, and lemon meringue pie.
  • Location: 21067 W. Main St., Buckeye. tempourbanbistro.com

15. Ajo Al’s Mexican Cafe

  • Price: $55 per couple
  • Courses: 3, beverage included
  • Details: Offers blanco enchiladas, shredded beef quesabirria tacos, and flan.
  • Location: 5101 N. 16th St., Phoenix. ajoals.com

16. Fabio on Fire

  • Price: $44 per person
  • Courses: 3
  • Details: Includes wood-fired shrimp, lobster tortellini, and homemade gelato.
  • Location: 8275 W. Lake Pleasant Pkwy., Peoria. fabioonfire.com

 

These restaurants offer a delightful range of cuisines and experiences that capture the essence of Arizona’s vibrant food culture. Don’t miss out on this gastronomic extravaganza during Arizona Restaurant Week – reserve your tables early and savor the culinary delights awaiting you!

SOURCE: AZCENTRAL

How To Cook The Perfect Mulled Wine

Mulled Wine

YIELD: 6 to 8 servings

TIME: 45 minutes

 

INGREDIENTS

2 large oranges

4 ¼ cups/1 liter red wine

1 ¼ cups/10 ounces brandy

½ cup dark brown sugar

2 cinnamon sticks

6 whole cloves

3 cardamom pods, slightly crushed

 

PREPARATION

Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.

In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.

Ladle into cups or mugs. Garnish each with a reserved orange round.

No Bake Cookies

This family favorite is a staple in the Leeson household! Ben’s mother’s memory lives on with these cookies. The Leeson family calls these “Summertime” cookies! Our grandchildren call them brown cookies. : ) They ask grandpa (Ben) to make them on most visits…& he always obliges! He has made them so often that he has memorized this simple no bake recipe! It is perfect for this time of year because you do not need to heat up the house with the oven. They are made on the stovetop.

Check them out & let us know what you think.

Ingredients

2 cups sugar

1⁄2 cup butter

1⁄2 cup milk

2 tablespoons peanut butter

2 tablespoons cocoa

1 teaspoon vanilla extract

3 cups quick-cooking oats

Directions

Step 1

In pot over high heat, combine sugar, margarine, milk and peanut butter. Bring to boil; cook 1 minute.

Step 2

Remove from heat. Quickly stir in cocoa, vanilla and oats. Drop by spoonfuls onto wax paper. Let cool. Refrigerate leftovers.

Mediterranean avocado salmon salad

Marinade/Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice fresh squeezed
  • 1 tablespoon red wine vinegar (optional)
  • 1 tablespoon fresh chopped parsley
  • 2 teaspoons garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • cracked pepper to taste
  • 1 pound (500 g) skinless salmon fillets

 

Salad:

  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried
  • 1 large cucumber diced
  • 2 Roma tomatoes diced
  • 1 red onion sliced
  • 1 avocado sliced
  • 1/2 cup feta cheese crumbled
  • 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
  • Lemon wedges to serve

 

INSTRUCTIONS

  1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half

of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use

as the dressing later.

  1. Coat the salmon with the marinade. Heat 1 tablespoon of oil in a skillet or grill pan

over medium-high heat. Sear salmon on both sides until crispy and cooked to your

liking.

  1. While salmon is cooking, prepare all of the salad ingredients and mix in a large salad

bowl.

  1. Slice salmon and arrange over salad. Drizzle with the remaining UNTOUCHED

dressing. Serve with lemon wedges.

RECIPE: No Bake Chocolate Peanut Butter Bars

A NOTE FROM TJ KELLEY
I stumbled upon this recipe a few weeks ago after attending a holiday party with some girlfriends. After looking at the recipe, I realized I had all of these ingredients in my pantry— only 5 simple ingredients. There is no oven required but your family will think you spent hours in the kitchen.  The first batch I made was with my 14 year old son, Koleman. Our family devoured these bars within a few days. To my surprise, I came home from work the following week and Koleman was back in the kitchen surprising us with a fresh batch. These no-bake bars are a great holiday dessert or even during the summer since you don’t have to heat up the kitchen.  
 

RECIPE

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours, 10 minutes
Yield: 20-24 squares
 
INGREDIENTS 
1/2 cup salted butter, melted*
1 cup graham cracker crumbs (about 8 full sheet graham crackers)
2 cups confectioners’ sugar 
1 cup + 2 Tablespoons creamy peanut butter, divided
1 cup semi-sweet chocolate chips
 
INSTRUCTIONS 
1. Prep an 8×8″ or 9×9” square baking pan with aluminum foil or parchment paper lining.
2. In a medium bowl, combine the melted butter, graham cracker crumbs, and confectioners’ sugar, then stir in 1 cup of peanut butter.
3. Press this mixture evenly into a lined baking pan.
4. Mix remaining 2 Tablespoons of peanut butter with the chocolate chips, then melt the mixture in the microwave or on the stove, stirring occasionally until smooth. Spread on top of the pressed mixture in the baking pan. 
5. Put in the refrigerator and chill until completely firm (at least 2 hours). Allow to sit at room temperature for 10 minutes before cutting, then serve chilled. They can also sit out for a few hours at room temperature. 
6. Store leftover bars in a tightly sealed container and refrigerate for up to 1 week.
 
NOTES
1. Freezing Instructions: Bars can be frozen, tightly covered, for up to 3 months. Thaw overnight in the refrigerator before serving.
2. Butter: If using unsalted butter, add 1/4 teaspoon salt with the peanut butter in step 2.
3. Peanut Butter: For best texture, processed creamy peanut butter, such as Jif or Skippy, is recommended. Oily or natural style peanut butter will not produce desired results. 
 
 
We found this original recipe on SallysBakingAddiction.com. 
 

Grandma’s Turkey Dressing Recipe

INGREDIENTS: 

  • Turkey neck
  • 2 chicken bouillon cubes
  • Oroweat corn bread crumbs
  • 8 slices of bread, broiled and chopped
  • 1/2 onion, chopped (to taste)
  • 5 sticks celery (to taste)
  • 1 stick butter 
  • 1 LB regular sausage (cooked with fat drained)
  • 4 eggs, beaten 
  • Poultry seasoning & sage (to taste) 

INSTRUCTIONS: 

  1.  Boil turkey neck, then add 2 chicken bouillon cubes. Boil until a top layer of foam appears, then pour off the foam. 
  2. Combine the remaining ingredients. 
  3. Add only the clear water stock to the ingredients. 
  4. Dry turkey inside and out. 
  5. Melt butter and rub all over the turkey, inside and out. 
  6. Add the dressing mix into the turkey.
  7. Cook according to turkey directions.

Recipe | CARAMELIZED CARROTS

This week, we’re happy to feature a recipe from the anticipated cookbook, PASSION My Journey through Food, written by Encanterra® resident, Jules Meyer. Along with a note from the author, this recipe for Caramelized Carrots comes with a selection of perfectly paired main dishes. Enjoy! 
 
 

CARAMELIZED CARROTS

A REDUCTION OF BRANDY, MAPLE, HONEY, ORANGE AND HARISSA
FINISHED WITH BACON AND FRESHLY CHOPPED MINT
 
When I first came up with this recipe it was completely different. People would tell me they were really, really good and they liked them but to me there wasn’t much enthusiasm in their words, there just seemed to be something missing, something special, something that would make them stand out and be truly unique.  I was looking for that “wow”, that thing that happens when you put something into your mouth that is just really, really good. Some of my recipes click the first time around but with this one it took me about 6 times (should I be admitting that)? Anyway, I came up with “the one”, the one that I think will leave an impression on your taste buds and one you will go back to over and over again.
Ok, so It always had Brandy and Honey but through experimentation and many sleepless nights I came up with a new version that has sweet, heat, salty and unique.  Some of my BEST recipes are thought of in a deep sleep and a sudden awakening which is why it’s good to keep a pen and paper by your bed.  Whatever that Passion of yours is, it always comes to you in the middle of the night when you should be sound asleep!  I’m sure you know what I mean. Just like my Bite Size PB & J’s in the Appetizer Chapter (you can read the story there), but I came up with the Orange Marmalade in the middle of the night just like the I came up with the Orange Marmalade in the middle of the night with this one.  Golly gee, what’s my obsession with Orange Marmalade? Ya know, it’s funny but my Mom and Dad loved it on toast and we always had it in our fridge and again I think of my Dad with his Sugar sprinkled on top of his Bacon which reminds me of the sweetness of the Marmalade with the Caramelized Bacon, so there you go! When I made this final recipe, I knew the minute I tasted it that it was “the one.” Now I can finally lay it to rest (or should I say, get some rest) and enjoy it!
Serves: 2
 
IDEAS:
• Serve with Grilled Chicken or Grilled Pork Chops
• Serve with “Grilled Prime Rib”, “Company Tenderloin of Beef”, Dry Rubbed, Grilled Pork Loin Infused with Apple, Honey and Maple” all in the (Meat Chapter).
• Serve with “Seasoned Cornish Game Hens Baked Moist and Tender” in the (Chicken Chapter)
• Serve with your Thanksgiving or Christmas Dinner
 
PREP TIME AND COOKING TIME:
• 10 Minutes to Peel and Cut the Carrots, *can be done a few days in advance and kept in cold water in a Tupperware with lid, in fridge.
• 10 Minutes to Boil the Carrots, *can be done earlier in the day or the day before. *Put them in the fridge while they are still warm to stop the cooking process. Do not put a lid on.  Steam needs to escape. Cover later.
• 10 Minutes to cook the Bacon, *can be done a few days in advance and kept in baggie in the fridge.
• 25 Minutes to Caramelize the Carrots in the Sauce, cooking this right before serving is BEST.
 
INGREDIENTS FOR CARROTS AND SAUCE:
• 8-10 Carrots (about 2 ½ Cups cut) or Organic Tri Colored Carrots, peeled and cut into ½” pieces.
• 1/3rd Package of Bacon, cooked crisp, torn.
• ½ Stick Butter, 4 Tbls.
• 1½ Cup Brandy
• 2 Tbls Honey
• 1 Tbls High Quality Maple Syrup
• 3 Tbls Orange Marmalade with Orange Rind in it. *secret ingredient
• ½ Tsp Harissa Paste
• 3 Pinches Kosher Salt
• 1/3rd Overstuffed Cup of Fresh Mint Leaves, then chop.
 
COOK THE BACON:
1) Cut the Package of Bacon into 1/3rds.  Use a sharp knife and slice right through the plastic. 
2) Cook 1/3rd in a Sauté Skillet and put the rest in the freezer for another time.
3) Cook Crisp then let cool on Paper Towels.
4) Make torn pieces with your fingers. *If doing ahead put in baggie in fridge until ready to use.
 
BOILING THE CARROTS:
*Cook the Carrots before Starting the Sauce.
1) Get a Medium Size Pot and fill with Water.  Throw in ½ Tbls Kosher Salt and turn to High Heat.
2) Now, peel the Carrots.  Cut off ends. Cut into ½” pieces. Put in a dish and set aside.
3) As soon as the Water boils throw in the Carrots. Cook 15-20 Minutes, until they easily pierce with a fork. *They will cook more in the Sauce. Drain well. *If doing ahead put in a Tupperware with Lid off center and put in fridge.  Cover later.
 
MAKING THE SAUCE; CARAMELIZING THE CARROTS:
*Gather all of your Ingredients; Measuring Cups and Spoons.
1) Get a Large Non-Stick Sauté Pan, Medium Size Burner, Medium High Heat and add 1 ½ Cup Brandy to Dry Pan and reduce by half, about 5-8 Minutes.
2) Now, turn Heat down to Medium and add in 4 individual Tbls of Butter, let Melt and get bubbly.
3) *While adding next Ingredients turn heat to Low; add 2 Tbls Honey, 1 Tbls Maple Syrup, 3 Tbls Orange Marmalade and ½ Tsp Harissa Paste. Stir well with a wooden spoon.
4) Next add the Carrots. Stir.
5) Turn Heat to Medium and begin Caramelizing the Carrots.  Set timer for 15 Minutes. Toss in 3 Pinches of Kosher Salt, stir.  Let the Carrots simmer away.
6) In the meantime, Tear the Bacon and Chop 1/3 Cup Mint Leaves, set aside.
7) Stir every so often or shake the Pan from side to side. *Keep on Medium Heat the whole time.  The Sauce should be bubbling.
8) At 15 Minutes, set the Timer for 5 more Minutes and add in the Torn Bacon *so it can get Caramelized. There shouldn’t be any liquid at this time.  The Carrots and Bacon should all be Caramelized.
9) Right before serving, take the pan off the Heat and toss in the Chopped Mint, stir and serve. *If not ready to serve put Pan on Smallest Burner and Lowest Heat to stay Warm.
10) Serve Family Style or put directly onto individual Dinner Plates alongside the Entrée.
 

ABOUT JULES MEYER

 
PASSION My Journey Through Food is based on Jules Passion for cooking, creating, perfecting recipes, entertaining and sharing her life’s journey through food. She’s hoping to inspire you to find your Passion. In this book she shares her faith and love of food through conversation, in depth step by step recipes, teaching, vivid color photos and storytelling. A lifetime of learning and growing in the food and hospitality industry along with her younger years of modeling, theatre, arts and dance have brought her full circle to this time, this year, and this place. For over 4 years now, she has dedicated an amazing amount of time to fulfill her life’s Passion which is to write this cookbook. Jules teaches cooking classes and does private dinner parties within her community. She currently resides in San Tan Valley, Arizona, with her husband John and is happily working on new recipes as well as blogging, where she loves to write restaurant reviews as she travels throughout the country. She is so blessed and thankful to God for making her dreams a reality so that she can share them with you.  Praise be to Him!
 
 
 
 
Jules’s line of unique seasoning blends is available for purchase on her website.

 

Ben Leeson and TJ Kelley

Arizona Experience Realty Group Resale Broker for the SHEA Preferred Program

480-677-8170

Info@ENCBrokers.com

 

36460 N Encanterra Drive Queen Creek, AZ 85140