Archive for the 'Queen Creek' Category
November 1st, 2009, 1:38 pm by Jess Harter
Hungry for something to do in November? The penultimate month of the year dishes up a heaping helping of food- and drink-related events all around the Valley. Here are 10 that you might want to mark on your calendar:
 Free Cheeseburger Day: Joe’s Farm Grill celebrates its anniversary every year by handing out free meals — a one-third-pound cheeseburger, fries and beverage — for lunch and dinner. Last year (pictured at left), 3,100 people showed up to take advantage of the Gilbert restaurant’s offer. Nov. 4 at Joe’s Farm Grill in Gilbert. Free. joesfarmgrill.com.
James Beard Foundation Celebrity Chef Tour: Celebrity chef Jean-Georges Vongerichten and Phoenician executive chef Paul Carter will prepare a multi-course meal with wine pairings from master sommelier Greg Tresner to benefit the non-profit Beard Foundation, which promotes the culinary arts. Nov. 5 at J&G Steakhouse. $150 per person. celebritycheftour.com.
Scottsdale Festival of Greece: Gyros, mousaka, souvlaki, spanakopita and baklava are just a few of the Greek food items that will be served up during this annual three-day fest, which also will include a cooking class, films, live music, dancing and children’s activites. Nov. 6-8 at Scottsdale Civic Center. Free admission. azgreekfest.com.
SanTan Apple Fest: This annual fest organized by the Apple Dumpling Café features all things apple — from an apple flapjack breakfast to an apple baking contest to an apple-peeling contest. The day’s numerous activities also will include shopping, art and classic cars. Nov. 7 at Higley High School. Free. appledumplingcafe.com.
 SerbFest: Plenty of authentic Serbian cuisine — including ala carte meals, pastries, imported groceries and Serbian beer and liquor — will be available at this annual two-day celebration. Other highlights will be folk music and dancing, a shopping bazaar and children’s activities. Nov. 7-8 at St. Sava Church in Phoenix. $2. saintsavachurch.com/serbfest.
The Big Pour: This beer-tasting festival sponsored by Draft magazine debuted last November at Mesa’s Hohokam Stadium (pictured at right), but will move to Old Town Scottsdale’s SouthBridge and expand from one day to three. Everclear will head the musical lineup and perform the final night. Nov. 12-14 at Scottsdale’s SouthBridge. $10-$75. draftmag.com.
Corks & Cactus: This annual 21-and-over event will allow people to sample more than 80 boutique wines from around the world along with hors d’oeuvres and desserts. There also will be live music and talks by winery reps. Reservations are required. Nov. 13 at Desert Botanical Garden in Phoenix. $80 per person. dbg.org.
Chiles & Chocolate Festival: Vendors will be handing out free samples of spicy salsas and gourmet chocolates, which will be available for purchase. Cooking demonstrations and Spanish flamenco dancing lessons also will take place. Nov. 14-15 at Desert Botanical Garden. Free with garden admission. dbg.org.
Holiday Enchantment: This annual black-tie-optional event features a “Taste of Chandler,” which will include Fleming’s Prime Steakhouse, Firebirds Rocky Mountain Grill, Grimadli’s Pizza and Kokopelli Winery & Bistro, among others. Nov. 20 at Crowne Plaza San Marcos Resort in Chandler. $45. (480) 963-4571.
Arizona Wine Growers Festival at the Farm: Most of the state’s top wine growers will come together for this inaugural event, which will feature wine tastings, interactive exhibits, seminars and live music. Awards will be presented at a $125-per-person dinner that evening at Quiessence. Nov. 22 at the Farm at South Mountain in Phoenix. $50 per person. azwinefestivalatthefarm.com.
Posted in: Chandler • Gilbert • Phoenix • Queen Creek • Scottsdale • Add new tag • Culinary Festivals | Post a Comment »
October 1st, 2009, 3:46 pm by Jess Harter
Queen Creek’s Apple Dumpling Café is taking applications for its fifth annual SanTan Apple Festival, which will be held Nov. 7 at Higley High School.
The café is asking any vendors interested in participating in festival events ranging from an Apple Barn Bazaar to a Red Apple art show to submit applications by Oct. 16.
People who want to compete in the festival’s contests, such as an apple cooking contest or an all-expenses-paid wedding, also can sign up at the café, 23706 S Power Road, Queen Creek.
Info: (480) 279-3879 or go to Skipping Stars Productions’ Facebook page.
Posted in: Queen Creek • Apple Dumpling Cafe | Post a Comment »
September 23rd, 2009, 3:10 pm by Jess Harter
Queen Creek Olive Mill will hold a ribbon-cutting ceremony from noon to 1:30 p.m. Thursday to unveil recent renovations to its retail shop.
The biggest interior change people will notice is the removal of the walls that formed the room where the various olive oils were displayed. The oils are still in that same area on reconfigured shelves.
A bump-out was added to the building’s exterior to accommodate larger restrooms. It also allows the cash registers to be pushed back, resulting in more retail space.
Outside, the porch has a fresh coat of paint and the patio’s shade roof has been upgraded.
If you’ve been to the olive mill on a busy weekend, you know how human traffic gets jammed up trying to go in and out the same door. That problem has been solved with separate in and out doors.
Queen Creek Olive Mill, 25062 S. Meridian Road, Queen Creek, is open 8:30 a.m. to 5 p.m. weekdays, 8 a.m. to 5 p.m. Saturdays and 8 a.m. to 4 p.m. Sundays. Info: (480) 888-9290.
Posted in: Queen Creek • Queen Creek Olive Mill | Post a Comment »
August 19th, 2009, 5:01 pm by Jess Harter
Chef Blake Mastyk and sommelier/wife Nicole are back from a two-week vacation. That means their fabulous Queen Creek restaurant, The Deli, is open again for business.
It also means The Deli’s monthly three-course dinners are back. The next is Wednesday, Aug. 27, and features roasted red pepper bisque, grilled skirt steak and seared scallops with sweet potato and corn hash.
The three-course dinner, available from 5 to 8 p.m., is $29.50 per person, $39.50 with wine pairings. Reservations recommended: (480) 279-3546.
Posted in: Queen Creek • The Deli | Post a Comment »
July 9th, 2009, 9:01 pm by Jess Harter
The recession has been hard on Valley restaurants, but out of adversity comes opportunity. Amidst all the closures, a number of new eateries have risen from the ashes like Phoenix’s mythical namesake. Here are five that recently have opened:
 Il Vinaio: Formerly called Valley Eatery, this massive restaurant has been remodeled, including the addition of a wine and microbrew bar. Breakfast and lunch remain basic, but chef Patrick Boll, last seen at Scottsdale fun spots Geisha a Go Go and Drift, has created a Mediterranean-influenced dinner menu. 270 W. Main St., Mesa, (480) 649-6476.
Nunthaporn’s Thai Cuisine: Former Benjarong Thai owner Treekamol Nunthaporn has taken over the Main Street space that housed Christel’s Bavarian Deli for nearly two decades. The lunch/dinner menu includes a wide variety of traditional Thai chicken, beef, pork, duck and seafood dishes, most $9 to $10. 17 W. Main St., Mesa, (480) 649-6140.
Rendezvous Point Restaurant: Longtime French restaurant Citrus Café, which closed after its most recent owner was charged with stealing diners’ credit card numbers, has re-opened under new ownership. The lunch menu features basic salads, sandwiches and burgers; the dinner menu focuses on steaks and pasta dishes. 2330 N. Alma School Road, Chandler, (480) 855-5566.
Fired Up Grill: Former Chandler Buca di Beppo manager Joe Busone takes over the nearby space (pictured above) that housed popular nightlife spot 56 East. Pasta dishes and individual pizzas lend an Italian flair to the menu; entrees range from Southwestern meatloaf ($13.99) to Caribbean grilled ahi tuna ($16.99). 7131 W. Ray Road, Chandler, (480) 940-4040.
Trophy’s Steakhouse: Nearly three dozen big-game mounts are a clue this restaurant focuses on meat, including many kinds of wild game. The eight-ounce filet mignon ($21) is one of the best values in the Valley. Other must-tries are the pork “wings” ($9), buffalo burger ($10) and buffalo and elk meatloaf ($13). 7215 S. Power Road, Queen Creek, (480) 840-3981.
Posted in: Chandler • Mesa • Queen Creek • 5 to Try • Fired Up Grill • Il Vinaio • Nunthaporn's Thai • Rendevous Point • Trophy's Steakhouse | 4 Comments »
July 1st, 2009, 12:22 pm by Jess Harter
Queen Creek Olive Mill is grilling again.
The working olive mill and retail shop debuted “Grill in the Grove” in April. For two weekends, it drew huge crowds by grilling sausages from the nearby Pork Shop.
This weekend, the olive mill will be grilling sweet corn in conjunction with its current Sweet Corn Festival, which runs June 15 to July 15.
 Four flavors of sweet corn will be offered: parmesan herb, extra virgin, chili lime and garlic and sea salt. Ears will be $1 apiece. If you want to make your own at home, the mill’s gourmet marketplace will be selling the corn and flavored oils.
In addition, the olive mill will be offering apple pie ($2.50 slice, $3.50 a la mode), watermelon, sorbet-flavored lemonade ($2.25), root beer floats ($4.50) and Four Peaks beers ($3.99).
Seating will be available inside the air-conditioned mill, outside on a shaded patio with misters and in one of the olive groves.
Patriotic customers who show an American flag get half-off iced coffee, lemonade or watermelon.
“Sweet Corn in the Grove” runs 11 a.m. to 3 p.m. Friday, 8 a.m. to 5 p.m. Saturday and 8 a.m. to 4 p.m. Sunday. Info: (480) 888-9290.
Posted in: Queen Creek • Queen Creek Olive Mill | 1 Comment »
June 19th, 2009, 6:59 am by Jess Harter
Tropical Smoothie Cafe locations are giving away free 24-ounce smoothies to the first 500 people wearing flip-flops today. No purchase is necessary. However, if you do buy anything, all proceeds are donated to Camp Sunshine, a retreat for terminally ill children and their families.
Tropical Smoothie Cafe has three locations in Mesa, two in Chandler, one in Mesa and one in Queen Creek.
Posted in: Chandler • Mesa • Queen Creek • Tempe • Tropical Smoothie Cafe | 2 Comments »
June 18th, 2009, 7:10 am by Jess Harter
Dads come in all shapes, sizes and types. While it’s unfair to paint all dads with the same brush — for example, while I’m sure most enjoy a good steak, there undoubtedly are some vegans out there — I think it’s safe to say many dads share certain hobbies and passions.
So at the risk of perpetuating some stereotypes, here are five East Valley restaurants that should appeal to your dad — if he fits into one of these common categories:
 Country music fan: If your dad’s idea of rap music is Cowboy Troy, he’ll fit right in at Toby Keith’s I Love This Bar & Grill. The famous country singer’s super-sized restaurant and honky tonk at Mesa Riverview offers a trailer load of comfort foods, such as chicken fried steak, fried catfish, fried bologna sandwiches and deep-fried Twinkies. 1065 N. Dobson Road, Mesa, (480) 844-8629.
 Big-game hunter: All 29 species of big-game animals found in North America — from bison to polar bear to musk ox — are on display in the museum-like dining room of Trophy’s Steakhouse. Besides traditional beef steaks, this recently opened Queen Creek restaurant dishes up such wild game as elk, buffalo and antelope. 7215 S. Power Road, Queen Creek, (480) 840-3981.
 Beer drinker: If the closest thing to a vegetable your dad regularly eats is hops and barley, he’s sure to find a beer to his liking at SanTan Brewing Company. The downtown Chandler microbrewery makes seven different beers that complement a menu of traditional pub grub, such as burgers, sandwiches, wings and pizzas. 8 S. San Marcos Place, Chandler, (480) 917-8700.
 Sports fan: Besides great steaks and ribs, Don & Charlie’s has one of the best sports memorabilia collections this side of Cooperstown. The entryway is lined with 800 autographed baseballs, autographed NFL and NBA jerseys hang in the bar and the dining room’s walls are covered with autographed photos and magazine covers. 7501 E. Camelback Road, Scottsdale, (480) 990-0900.
 Car lover: Whether your dad is a weekend mechanic or weekend roadtripper, he’ll feel at home at Cadillac Ranch, a Tempe Marketplace roadhouse where the auto-fixation runs from the Cadillac mounted above its entry to the ceiling covered with license plates. The menu emphasizes burgers, steaks and ribs. 2000 E. Rio Salado Parkway, Tempe, (480) 894-1111.
Posted in: Chandler • Mesa • Queen Creek • Scottsdale • Tempe • 5 to Try • Cadillac Ranch • Don & Charlie's • SanTan Brewing Co. • Toby Keith's I Love This Bar & Grill • Trophy's Steakhouse | Post a Comment »
May 26th, 2009, 9:48 pm by Jess Harter
I think it’s safe to say diners have never seen, and probably never will see, another Valley restaurant with the décor of Trophy’s Steakhouse.
Owner Kevin Dettler is an elite big-game hunter — one of fewer than 120 people in the world who’ve bagged the Safari Club International’s “North American 29,” all the big-game species found on the continent.
And all 29 of the part-time Gilbert resident’s trophies — from bison to polar bear to musk ox — are on display at Trophy’s, which opened last month on the northeast corner of Power and Rittenhouse roads in Queen Queek.
Everywhere you look in the elegant restaurant, there are horns, claws and teeth. In the center of the 3,000-square-foot dining room, five huge bears stalk diners. Behind the polished granite bar, four majestic sheep keep watch on a rocky outcropping.
 Wild game is showcased not just on the walls but also on the menu, although about three-fourths of the offerings are traditional steakhouse fare, such as steaks, chicken and seafood.
Given the opulent surroundings, Trophy’s prices are surprisingly affordable. You won’t find any $175 Japanese Kobe steaks here. With the exception of a special 24-ounce bone-in ribeye ($37), all of the 6- to 12-ounce premium steaks are less than $25. And that includes baked potato and vegetable.
“We weren’t sure what we wanted to do with the wild game,” says Dettler’s son Kiel (pictured above on right), who runs Trophy’s with his brother, Brett (pictured on left), while their parents spend summers back on the family farm near Aberdeen, S.D.
“It can get rather expensive doing wild game. When you get into kangaroo and llama, you’re definitely looking at more money per ounce.”
So the wild game is limited to a few regular menu items — such as buffalo and elk meatloaf ($13) and antelope sausage ($13) — and ever-changing weekend specials created by chef Rob Bowser. Last weekend’s special was red deer. This weekend, it’s rabbit.
 “You gotta be careful with (wild game). You can undercook or overcook it very easily,” Brett Dittler, 25, says, adding that llama steaks are his favorite wild-game dish. For his 27-year-old brother, it’s wild boar sausage.
The brothers are toying with future menu ideas ranging from bear to rattlesnake.
So far, East Valley residents seem up for a taste of adventure. The filet and ribeye are Trophy’s two top sellers, but the buffalo and elk meatloaf is the third-most-popular item on the menu.
Now if the Dettlers could just get curious diners to follow the “No Touching” signs and stop trying to pet the grizzly bear or gray wolf.
“The kids are actually pretty good about it,” Kiel Dettler laughs. “The adults are the ones you have to watch.”
Trophy’s Steakhouse
Where: 7215 S. Power Road, Queen Creek (northeast corner of Power and Rittenhouse roads)
Open: 3:30 p.m. to 10 p.m. weekdays, 10 a.m. to 10 p.m. Saturday and Sunday.
Prices: Appetizers $7-$9, salads $7-$8, burgers $8-$10, entrees $13-$24, desserts $4-$6
Info: (480) 840-3981 or trophyssteakhouse.com
(Photos by Tim Hacker, East Valley Tribune)
Posted in: Queen Creek • Trophy's Steakhouse | 21 Comments »
April 26th, 2009, 2:29 pm by Jess Harter
Schnepf Farms in Queen Creek hosted its final orchard dinner of the season Saturday. The guest of honor? Peaches, which were featured in all four courses prepared by Arizona Biltmore chef Todd Sicolo.
The popular event, which cost $80 per person, was supposed to be capped at 100 people, but the final count was stretched to 131 (with about 70 more on a waiting list). The evening began with a 6 p.m. cocktail hour, during which guests could take a hayride …
… during which Mark Schnepf explained his farm grows six varities of peaches (along with lots of other produce). Because of the Valley’s sandy-loamy soil, the Schnepf Farms peaches are the first available in the entire country every year.
The hayride took guests to another orchard, where they got a paper bag and could walk along and pick their own peaches right off the trees.
The weekend also marked the opening of the two-month “U Pick ‘Em” season at Schnepf Farms. Peach picking is open to the public every Friday, Saturday and Sunday. Every weekend, a different variety of peach is scheduled to ripen.
After another hayride back to the dinner area, guests were seated at a long table running down a row of peach trees in another orchard.
The first course was a frozen gazpacho made with candied peaches topped with vanilla cream and a mint leaf. Grapes were served on the side.
The second course was a peach and smoked almond salad with lavender honey.
By this time, it was beginning to get dark, lending an intimate atmosphere to the dinner.
The main course was a peach barbecued pork chop with cheddar potatoes, creamed corn and grilled asparagus.
Between courses, Schnepf introduced Sicolo and his Biltmore staff to the guests.
The dinner ended with a dish of peach cobbler topped with caramel white chocolate gelato and a cookie and garnished with a rock candy stick.
Posted in: Queen Creek • Schnepf Farms | 2 Comments »
April 22nd, 2009, 2:50 pm by Jess Harter
 Queen Creek’s Schnepf Farms, the largest peach grower in Arizona, will conclude its third season of orchard dinners with a peach-themed menu Saturday.
This month’s four-course dinner will be prepared by Todd Sicolo, executive chef at the Arizona Biltmore Resort & Spa, and includes:
• Frozen peach gazpacho made with candied peach, sweet bread croutons, vanilla cream and minted simple syrup.
• Peach and smoked almond salad with charred chorizo crisps, lavender honey and fresh lime.
• Peach barbecued pork T-bones with cheddar potatoes, creamed corn, grilled asparagus and peach preserves
• Peach cobbler with caramel white chocolate gelato and candied peaches.
Guests will get to pick peaches at 6 p.m., followed by dinner at 6:30. About 36 spots remain for the 100-person event.
The cost of the dinner is $80, which includes wine, tax and tip. Info: (480) 987-3100 or schnepffarms.com.
Posted in: Queen Creek • Schnepf Farms | Post a Comment »
April 6th, 2009, 8:31 am by Jess Harter
Queen Creek Olive Mill hosted its first-ever “Grill in the Grove” Sunday.
For $9, you could get an Italian sausage, a choice of three tapenades and a choice of two sides.
The sausages, mild or spicy, were provided by The Pork Shop in Queen Creek.
I got a spicy sausage — half covered with the caramelized red onion and fig tapenade, the other half with the sweet red pepper olive tapenade — with the Tuscan bean salad.
Tempe’s Four Peaks offered three of its beers: 8th Street Ale, Kilt Lifter and Sunbru.
Vince Parrott of Valley of the Sun Fine Wines was offering free wine tastings all day.
These were some of the wines available. All are sold at the mill’s retail shop.
The covered patio was a popular hangout on the warm and sunny afternoon.
The retail shop sells an amazing variety of olive oils, tapenades and other products …
… such as chocolate-stuffed olives.
The mill’s small restaurant, del Piero, was packed by those who preferred sandwiches or salads instead of sausages.
The retail store has an entire room devoted to fresh olive oils.
Almost time to go home.
Overall, it was a great day at Queen Creek Olive Mill. If you missed it, they’re doing it again on April 19.
Posted in: Queen Creek • Queen Creek Olive Mill • The Pork Shop | Post a Comment »
April 2nd, 2009, 10:41 am by Jess Harter
Two of Queen Creek’s best-known food businesses — the Queen Creek Olive Mill and The Pork Shop — are teaming up for a couple of events called Grill in the Grove.
From 10 a.m. to 4 p.m. Sunday, the Mill will be grilling food, offering wine tastings and providing live entertainment. If you can’t make it Sunday, the event will take place again April 19.
Spicy or mild Italian sausages from The Pork Shop, marinated in beer, will be served with a choice of three Olive Mill tapenades and a side for $8.99. Free samples of Marchetti wines from Italy’s Small Vineyards will be featured. There also will be beer ($2.99 per glass) from Tempe’s Four Peaks.
Award-winning jazz pianist Nick Manson will perform in the grove.
Queen Creek Olive Mill is located on Combs Road, just east of Rittenhouse Road, in Queen Creek. Info: (480) 888-9290 or queencreekolivemill.com.
Posted in: Queen Creek • Four Peaks • Queen Creek Olive Mill • The Pork Shop | 2 Comments »
February 2nd, 2009, 12:39 pm by Jess Harter
Queen Creek Olive Mill will be featured Tuesday on “Dirty Jobs,” the Discovery Channel show that showcases some of the most difficult and disgusting occupations in the country.
Show host Mike Rowe (he’s pictured above between QCOM owner Perry Rea and general manager Rob Holmes) visited the East Valley farm two months ago to work alongside its employees.
Rowe helped to repair a leak after gophers chewed through an irrigation line. After a dusty day of picking olives, he aided in the pressing, particularly the dirty job of cleaning up the leftover sludge.
The hour-long episode, entitled “Diaper Cleaner” (Rowe cleans dirty diapers in another segment), airs at 10 p.m. Tuesday on Discovery (channel 23 for Cox subscribers). Those who get Discovery HD (channel 723 on Cox) can watch at 7 p.m.
Posted in: Queen Creek • Attractions • Food • Restaurants • TV | 1 Comment »
January 13th, 2009, 2:37 pm by Jess Harter
Schnepf Farms, which opened a farm-fresh restaurant in late 2007 and a rustic patio bar last August, will begin offering live jazz Friday and Saturdays beginning Jan. 23.
To kick off the series, owners Mark and Carrie Schnepf approached Valley jazz veteran Alice Tatum, who agreed to perform at the grand opening and once or twice a month thereafter.
For the opening, Tatum (shown above performing at the 1993 Arizona Entertainment Awards) will perform with Barb Caitlin, director of jazz studies at Mesa Community College.
The jazz nights will run 6 p.m. to 9 p.m. The patio bar area, decorated with oversized patio furniture, mismatched tables and chairs and old farm signs, will open at 5 p.m.
Cost is $5 per person. Check out the flier pdf.
Posted in: Queen Creek • Concerts • Jazz • Restaurants | Post a Comment »
November 19th, 2008, 5:52 pm by Jess Harter
Queen Creek Olive Mill, the state’s only producer of extra virgin olive oil, will be open daily, beginning this week, for the holiday season.
The boutique olive farm’s retail store sells olives, olive oils, tapenades and Maytag blue cheese. Other items from local artisans include honey, nuts, coffee and wine.
Guests can tour the farm and watch olives being pressed through December. The mill’s small restaurant, del Piero, offers soups, salads and sandwiches.
Queen Creek Olive Mill, located on Combs Road just east of Rittenhouse Road, is open 8:30 a.m. to 5 p.m. weekdays, 8 a.m. to 5 p.m. Saturday and 8 a.m. to 4 p.m. Sunday.
Info: (480) 888-9290 or queencreekolivemill.com.
Posted in: Queen Creek | Post a Comment »
November 7th, 2008, 8:26 pm by Jess Harter
 The Apple Dumpling Cafe’s annual SanTan Apple Festival will be held 8 a.m. to 5 p.m. Saturday at the cafe’s Queen Creek location.
The festival kicks off with a new event: a pancake breakfast from 8 a.m. to 10 p.m. Other events include a fall marketplace, a health fair and an art show.
Another new event this year will be an apple baking contest. The public can sample contest entries for $2 at 11 a.m. Winners will be announced at 1 p.m.
The Apple Dumpling Cafe is located at 23706 S. Power Road (between Queen Creek and Ocotillo roads). Info: (480) 279-3879 or appledumplingcafe.com.
Posted in: Queen Creek | 1 Comment »
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