This Week’s Lunch & Dinner Specials at Encanterra!

This Week’s Lunch & Dinner Specials
 

Enjoy these delicious lunch and dinner specials at Bistro 1528 and Apps & Après starting at 11:00 a.m., Monday, January 6th through Sunday, January 12th. 

 

MONDAY

Soup du Jour | Turkey Soup

Lunch Special 13 | Meatball Grinder

Catch of the Day 16 | Shrimp Diablo Mac and Cheese

Evening Special 18 | Lasagna

 

TUESDAY

Soup du Jour | Potato Soup

Lunch Special 13 | Fried Egg B.L.T.

Catch of the Day 19 | Pesto Shrimp Campanelle

Evening Special 17| Chicken Cacciatore 

 

WEDNESDAY

Soup du Jour | Cream of Zucchini 

Lunch Special 13 | Chicken Parmesan Sandwich

Catch of the Day 21 | Sesame Ginger Salmon

Evening Special 17| Meatloaf with Mushroom Gravy

 

THURSDAY

Soup du Jour | Zuppa Toscana

Lunch Special 15 | Italian Beef Sandwich

Catch of the Day 31 | Seared Halibut

Evening Special 34 | Veal Chop Scallopini

 

FRIDAY

Soup du Jour | Clam Chowder

Lunch Special 16 | Jalapeno Pepper Burger

Catch of the Day 31 | Seared Halibut

Evening Special 43 | 6oz Filet Mignon and ½ lb. Broiled Lobster

Action Station 15 | Pasta Night

 

SATURDAY

Soup du Jour | Corn Chowder

Lunch Special 16 | Italian Super Sub

Catch of the Day 26 | 5 Spiced Monk Fish

Evening Special 32 | Harissa Lamb Chops

Action Station 36 | Prime Rib Night

 

SUNDAY

Soup du Jour | Chicken Noodle

Lunch Special 12 | Fried Chicken Biscuits

Catch of the Day 30 | Corvina

Evening Special | Chef’s Choice 

Please call to make your reservations: 480.677.8060

Trilogy Cocktail Party

Saturday, November 2nd
4:00pm to 6:00pm

Celebrate Trilogy’s 20th anniversary at this red carpet cocktail party. Enjoy a champagne toast, desserts, photos and the release of the 2020 Special Edition of #MTL Magazine!
 
Call 480.677.8144 to RSVP and get all the details. 

Pending Sale | Beautifully remodeled home

2741 E Elmwood Street
Mesa, AZ

4 BEDS + 2 BATHS + 1,764 SQFT

This beautifully remodeled home is turn-key and ready for you. From the moment you step inside, you’ll know this home is special. The kitchen is light and bright with white shaker cabinets, gorgeous granite, and stainless steel appliances. Vaulted ceilings are throughout the main living area with custom light fixtures and ceiling fans. Beautiful tile work is in all the bathrooms with tile surrounds, gorgeous finishes and upgraded hardware. Step out back past the french doors and enjoy the huge backyard with pool, mature landscaping and RV gate for additional space. This home is minutes from shopping, restaurants and great freeway access.

 

Offered at $327,500

 

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.

Shea Preferred’s relationship with the on-site sales team: how does that benefit you as a seller?

Many or most should know we operate a successful Real Estate company in the model gallery. This agreement is through a “Use License” and allows us to be onsite and use the Shea Preferred name, among other amazing benefits. We can attend Shea’s sales, design, and construction meetings, plus we have access to information long before it hits the general public, including upcoming price and incentive changes. Clearly, NO OTHER Realtor or agent has this advantage. The biggest benefit of all is when the sales team introduces us to buyers on a daily basis. Real buyers, not buyers touring an open house looking for cookies (LOL). Curious? Do yourself a favor, reach out to any of our fabulous Shea new build agents and simply ask them, “What’s the relationship and how does it work?”. You will be raving fan forever.

Best Tiki Bars in Phoenix

3620 E. Indian School Rd, Phoenix
 
Follow the thatched roof stairway in the middle of Sip Coffee and Beer Garage down to the cabin of Captain Mallory’s pirate ship. That’s where you’ll find UnderTow’s talented bar staff serving up delicious craft-tropical cocktails that are so much more than your average Mai-Tai. This place is small and usually packed, so reservations are highly recommended. 
 
5114 N 7th St, Phoenix
 
Indulge in a tropical cocktail and Island-American fusion at this modern tiki bar. Be sure to visit their Phoenix location on Friday and Saturday night to experience The Captain’s Cabin, a craft cocktail lounge reminiscent of the Tahitian sailor bars of the 1940s. 
 
7133 E Stetson Dr. Suite 1, Scottsdale
 
Drop by this Polynesian Tiki Bar during Happy Hour (every night of the week) to enjoy half-price appetizers, sushi, and drinks. 
 
1502 Grand Ave, Phoenix
 
Local legend says Downtown Phoenix’s favorite dive bar is the oldest tiki bar in town, dating back to 1947 when tiki bars were all the rage. Be sure to bring cash, as this is a cash-only bar. 

 

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