Tag Archives: Eat


Sam Fox opens first Flower Child location in Scottsdale

Flower Child, Sam Fox’s healthy fast-casual restaurant opened its first Scottsdale location yesterday, Tuesday, May 5, at Shea Boulevard & 90th Street. The latest locale will serve farm-to-table fare that’s healthy and served in a happy, fast-casual kitchen. 

Situated in a bright 3,572-square-foot space and 1,223-square-foot patio, surrounded by windows on every side with sunshine beaming in, the restaurant has the energy of a buzzing farmer’s market. Artwork is hand-painted and whimsical, and the open kitchen lets you watch the Chefs prepping fresh vegetables all day long. Here, where happy is the culture, guests can expect fresh flowers on every table, yoga mat parking, a to-go waiting area equipped with a grab and go fridge filled with healthy beverages, and a menu offering a wide selection of clean, nutrient-dense items for lunch and dinner. 

Flower Child believes healthy food makes happy people. Each dish is created with simple, quality, ingredients that are responsibly grown and humanely raised. The organic produce used is guided by the Dirty Dozen list while proteins are naturally raised without additives. That means 100% grass-fed beef, all-natural chicken, sustainably raised salmon, and organic, nonGMO tofu. The menu offers many options for vegans, vegetarians or those with a gluten free diet. In fact, every dessert offered at Flower Child is gluten free. Plus, everything is made from scratch, so guests know exactly what is in their food and where it came from. 

The menu includes a variety of starters, such as Simple and Avocado Hummus and an array of salads like The Granola with organic greens, fuji apple, pomegranate, clementine, sprouted almond, fennel, gorgonzola and chia seed vinaigrette. The heart and soul of the menu includes “build-your-own” Protein Plates with 100% grass-fed beef, all-natural chicken, sustainably raised salmon, and organic, or nonGMO tofu and from the vegetable and grain sides such as the Red Chili Glazed Sweet Potatoes and Simple Steamed Broccoli. For more healthy options, there’s whole grain wraps, like the Flying Avocado with grilled chicken, smoked gouda, romaine, tomato and avocado hummus, that are made from scratch daily and Bowls such as the Mother Earth, a medley of ancient grains, sweet potato, portabella mushroom, avocado, cucumber, broccoli pesto, leafy greens, red pepper miso vinaigrette, and hemp seed, where guests may add their own protein. 
Flower Child is located at 10460 N. 90th Street in Scottsdale and open Monday – Sunday from 11:00 a.m. – 9:00 p.m. For more information, visit www.iamaflowerchild.com or call 480-240-4400. Stay in the loop on Instagram at @EatFlowerChild #IAmAFlowerChild. 
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Chef Lee Hillson to Prepare "Inaugural Long Table Guest Chef Dinner" at Hidden Meadow Ranch

Scottsdale Chef Lee Hillson will be working alongside Chef Ben Mulé for an “inaugural long table guest chef dinner” at Hidden Meadow Ranch.

“I am excited for the opportunity to not only prepare my favorite dishes at Hidden Meadow Ranch, but also to serve guests sitting at one of the longest tables I’ve ever worked,” Hillson said.  “I have always loved Hidden Meadow Ranch, so I’m planning to bring a little bit of home with me to share with guests at this special place.

Hillson, Executive Sous Chef of The Phoenician, was a challenger on season 6 of Food Network’s Iron Chef, the same season as noteworthy culinary artists Guy Rubino and Jamie Oliver.

The four-course dinner will feature a “rustic Mediterranean-inspired cuisine,” and starts at 6 p.m. on Saturday, Aug. 10.

It will be hosted outside on one continuous long table overlooking the Meadow Pond, and reservations are required.

Hidden Meadow Ranch is located just north of Greer, Ariz., tucked away in the White Mountains.

Public Market Café Hosts Extended Happy Hour This Summer

The Phoenix Public Market Café in downtown Phoenix now offers an extended happy hour that includes late evening hours, offering you a chance to escape the scorching weather. Every day day between 3 p.m. to close, customers can enjoy a choice of red and white wine, pitchers of premium draft beer or a hand-crafted cocktail — all for  $5 eachThe happy hour is available throughout the entire Café; in the main dining area, on the patio or at the bar.
Also offered all summer long, a special game day combo for fans of the D-Backs. For $8, guests will receive any sandwich or burger on the menu, as well as a premium draft beer. This offer is only available on days the D-Backs are playing at nearby Chase Field.
Phoenix Public Market Café Happy Hour Menu:
$5 Wines by-the-glass
Phoenix Market Cabernet Sauvignon (Monterey, CA)
Phoenix Market Chardonnay (Monterey, CA)
$5 Cocktails
Farmer’s Cup
Pimms, lemonade, basil, cucumber, lime
Tequila, fresh-squeezed lemon & lime
Brandy, red wine, orange juice, seasonal fruit
Lee Trevino
Vodka, St. Germain, lemon juice, ice tea, habernero syrup
Melon Mojito
Rum, lime juice, fresh melons, mint
$5 Draft Beer Pitchers
Deschutes Seasonal (Bend, OR)
Four Peaks Hefeweizen (Tempe, AZ)
Woodchuck Pear Cider (Middlebury, VT)
Dave’s Electric Brewing IPA (Bisbee, AZ)

Praying Monk Presents "Summer School at the Monk"

Scottsdale’s Praying Monk is offering an opportunity to enjoy and learn about some of the most interesting beers from around the world, as well as the dishes that compliment them, during what they are calling “Summer School at the Monk.”

The beer café’s new general manager, David Johnson, is a beer aficionado and will be extending his encyclopedic knowledge of adult beverages to the public during four Tuesday sessions this summer, where those who attend will also be able to enjoy award-winning cuisine provided by Chef Aaron May.

“Not only do we want guests to taste this interesting beer but understand them as well; we want to expand every ‘students’ knowledge and love of beer,” Johnson said.  “The combination of great beer and Chef May’s amazing food is unbeatable.”166138907

Each class will expose the “students” to a different type of beer.

  • June 25: Ales and Lagers.
  • July 16: Geographic Styles
  • July 30: Micro Producers of the World.
  • August 13: Unique and Specialties.

“Praying Monk has rededicated itself to beer,” Chef May said.  “These classes are the perfect opportunity to demonstrate that.”

Tickets will $30 per-class, or $100 to attend all four.

For more information visit: PrayingMonkScottsdale.com.