Tag Archives: eddie matney

Spring Group on Horseback

Chef Matney will cook at luxury lodge

One of the biggest culinary personalities in the Valley heads north for the last weekend in August to share his colorful and innovative cuisine.  Chef Eddie Matney, owner of “Eddie’s House” will work side-by-side with Hidden Meadow Ranch’s own Chef Kurt Jacobsen.

Guests dining at the Ranch House Restaurant at Hidden Meadow Ranch, Arizona’s high-country luxury guest ranch located near Greer in Arizona’s White Mountains, can expect a scrumptious and entertaining evening.

Starting at 6 p.m. on Saturday, August 25, Chef Eddie Matney will prepare three courses of his classic American and Mediterranean inspired cuisine, ending with a “cherry on top” dessert.

“Usually you can only get my favorite dishes at Eddie’s House, but as a special treat we are going to take some of our favorite recipes on the road and prepare a delicious meal at Hidden Meadow Ranch,” said Matney. “Hidden Meadow Ranch has always been a special place for me and my family and I want to share it with all my friends from Eddie’s House.”

Mint Pesto Grilled lamb Chops, mint cumin hummus
Mo’ Rockin shrimp with honey dough balls
Magic Mushroom Bisque Cappuccino

Smoked Salmon, Peach & Arugula Salad with shaved red onion & toasted white beans

Buffalo Osso Bucco over cheesy poblano grits & Jack Daniels Demi Glace

Mount Rainier Cherry & Mascarpone Turnover finished with a Thyme Caramel Glace, served with warm Vanilla Bean Ice Cream

Reservations required.  Dinner is $60 per person, alcohol, tax and gratuity not included. Space is limited. To make reservations, call 928-333-1000.

Providing first-rate accommodations and service is second nature at Hidden Meadow Ranch. The owners, Tim and Casey Bolinger of Greenbrier Southwest Corporation, were integrally involved in the development of Kierland in northeast Phoenix and The Ritz-Carlton, Dove Mountain community near Tucson. Combining their resort and development expertise with their interests in horseback riding, snow skiing and fly fishing, the Bolingers and their team, led by General Manager Jane Lenci, have created a luxury lodging experience at Hidden Meadow Ranch that complements the naturally beautiful, secluded setting, while providing a range of recreational activities and high level of service and comfort in all four seasons.

Diamondbacks Foundation - Evening on the Diamond

Evening On The Diamond Raises $1.7 Million For Diamondbacks Foundation

The Arizona Diamondbacks announced today that its sold-out Evening on the Diamond fundraising event at Chase Field raised a record $1.7 million to benefit the Arizona Diamondbacks Foundation. Overall, the event has raised $8.2 million to be given back to Arizona charities and non-profit organizations since 2007 and has been ranked as one of the largest fundraising events in the Valley.

“Last night was a truly unforgettable evening for everyone in attendance and the community will feel the impact of our attendees’ generosity for years to come,” said D-backs’ Managing General Partner Ken Kendrick. “We are humbled by the efforts of so many who made last night such a success and we are grateful that so many people, including our entire team and coaching staff, took the time to be a part of it.”

The theme of the gala was Teaming up for Education, as the University of Phoenix served as the presenting sponsor and the school’s president, Dr. Bill Pepicello, co-chaired the event with his wife, Kris. A portion of the program geared specifically towards education raised $100,000 from the attendees, with the University of Phoenix matching an additional $50,000 for $150,000 total in critical funds. Lee Hanley, chairman and CEO of Vestar, received the Arizona Diamondbacks Foundation Community Leadership Award for his philanthropic endeavors to assist Arizona charities and the community throughout the Valley.

The event’s live auction raised more than $680,000 and featured a South African Hunting/Photographic Safari, a James Bond Experience in London, a vacation in the Bahamas aboard a luxurious 145-foot yacht, a Hawaiian vacation at Kapalua, a five-day hunting expedition with Kirk Gibson, an Eddie Matney prepared personal dinner with D-backs legends and more than a dozen current players, as well as VIP trips to Napa Valley, the Oregon Coast and New York, where the winning bidder will get to dine with members of the Trump family and take in the live finale of “The Apprentice.”

More than 700 people were in attendance and enjoyed dinner on the infield of Chase Field followed by a live performance by Grammy-Award winner Natalie Cole, who performed an hour-long set that included the famous video duet on dbTV with her late father, Nat King Cole.

Last night, D-backs’ President and CEO Derrick Hall announced the official passing of the $30 million mark in combined charitable giving between the D-backs and the Arizona Diamondbacks Foundation. Those organizations gave back more than $4 million in 2011 and later this week, will dedicate the 32nd field in the community, Justin Upton Field at University Park.

For more information on the Diamondbacks Foundation, visit their website at arizona.diamondbacks.mlb.com/ari/community/foundation.jsp.

Good nutrition for schools

Chef Eddie Matney Pushes Good Nutrition For Schools

Ants on a log are an old favorite of parents trying to sneak some nutrition into their children’s diets. Now this classic treat has made its way to several Valley schools, thanks to the clever tricks of renowned Chef Eddie Matney.

Parents and administrators alike were worried about the lack of nutritional choices on schools’ lunch carts. Chips and cookies certainly satisfy those junk food cravings, but not the balanced diet Mom and Dad want for their children.

Scottsdale Unified School District Foodservice Director Sue Bettenhausen wrote a letter to parents with a fresh idea to revamp the cafeteria. Luckily, Matney offered his help, and a new favorite was born. On his decision to offer his expertise, Matney shrugs it off as a no-brainer.

“The biggest reason was our kids,” Matney, a father of two, says.

Chef Eddie’s Snack Wagon offers healthy treats not found in a typical school. Fruit on a stick and hummus and pita chips are just a few of the delicious options for students to diversify their diets.

“These kids need to know that if they make the right choices with food it will not only affect their day, but they’ll make the right choices when they get older,” Matney says.

Matney goes on to say that the old perceptions of children’s knowledge about food are completely outdated.

“Kids nowadays are much more educated about food. A lot of parents take their kids out to dinner and they understand what edamame is and what different types of food are,” he says.

Serving the food in a unique way has also proven to be a hit. Traditional fruit cups have been transformed into fruit kebabs and “it becomes fun for the kids to eat,” Matney says.

So what is the outcome of this daring voyage into healthy foods for our kids? It seems safe to say that the most important critics of all — the kids themselves — have embraced their new and tasty treats.

“Kids love it, parents love it, (the) school loves it,” he says. “It’s gone over very well.”

And Matney hopes to continue his involvement with the schools, changing the landscape of lunchtime for the better.

Chef Eddie Matney Returns With Eddie's House, 2008

Chef Eddie Matney Returns With Eddie’s House

Chef Eddie Matney, Eddie's House, AZ Business Magazine Oct. 2008

The Valley’s original celebrity chef, Eddie Matney, would like to invite you to his house for dinner. Well, it’s not his actual house, but at Eddie’s House, Matney’s newest Valley restaurant, it’s like eating home cooking as only this chef can make it.

It’s been a couple of years since Matney had an eatery in town that bears his moniker, but the wait was well worth it. Eddie’s House in Old Town Scottsdale combines all the things Matney is famous for, plus some new and comforting elements.

Overall, the decor strives for a stylish, but inviting and casual vibe. Those who sit at the head of the table get to relax in large, comfortable armchairs upholstered in a mix of leather and green and purple striped fabric.

But you don’t go to Eddie’s House for decorating tips. You go there for the food, and once again, Matney doesn’t disappoint. His food has always lived in a region where America meets the Mediterranean.

The appetizers reflect all of these influences. Matney’s flatbread and tartar starters change daily. The day my party went, the flatbread was topped with smoked salmon and roasted garlic, while the tartar selection was a tuna blend that had my dining companions raving.

We followed that with the soup and salad portion of the dinner. I jumped at what the menu dubbed the “serious” lobster bisque cappuccino. Unlike other bisques that tend to have a cream base, this lobster bisque appeared to be made primarily of a lobster stock that allowed the sweet, rich taste of the lobster meat chunks inside to really shine.

On to the entrees, where Matney kept to his tradition of hearty portions. The special that night was a pork chop dish, which quickly became a favorite at the table. The chops were tender and tasty, with everyone claiming more than one bite. Another favorite was the bacon-infused meatloaf. Oh Eddie, you had me at bacon. Add to that Yukon gold mashed potatoes and onion strings and we all forgot our diets that night.

Arizona Business Magazine October 2008 Cover

Earning special notice was the EHC or Eddie’s House Chicken. The chicken was cooked to perfection, but what captured everyone’s attention wasthe presentation. While the breast was served on a dish, the legs and thighs were placed in a small, whimsical ceramic “basket” painted to look like a bucket of chicken from that famous colonel.

Although I thought I couldn’t eat another bite, dessert is de rigueur for me. The dessert that earned the most “ooos” and “ahhhs” was the crème brûlée, so rich and sweet and surprisingly light. While the crème brûlée was very good, my personal favorite was the baked chocolate pudding topped with whipped cream. It was almost like a mousse. I became even fonder of the dessert after Matney told the story behind it; he was inspired by his memories of his mother making a similar dish while he was growing up. How appropriate for a restaurant named Eddie’s House.