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Posh

Posh Restaurant Boasts Improvisational Cuisine, Interactive Environment

Check, cross, and relax. Dinner is that easy at Posh — but only for the bold and daring.

I had heard of Posh, the contemporary American restaurant located within the Optima Camelview condos near Scottsdale Fashion Square, from a few people; and each have had nearly the same reaction about the improvisational restaurant — “go into with an open mind,” and “get ready to try things you would normally never try.”

So into it with an open mind I did, expecting quite a culinary adventure. Instead of a “choose your own journey,” it was more of a “tell us which paths are off limits, and we’ll surprise you with the rest.” (Control freaks, beware.)

Instead reading a three-page menu front and back a few times, hesitantly choosing an appetizer and entree at the last minute, at Posh all I had was one half-sheet of paper with a few options.

First, you decide how many courses you want, ranging from four to eight; we chose five. Then, you cross off the main ingredients you dislike, which, for me, included frog legs and oysters; I was game to try the alligator and quail. This list of ingredients changes based on “what is fresh and seasonal,” according to Posh’s ever-changing menu. Next, mark the temperature you’d like your meat and fish cooked; and, lastly, specify any other ingredients to which you are allergic and/or ingredients you generally dislike that you want Joshua Hebert, chef and owner of Posh, to avoid completely.

And that was it. Now it was time to wait for the first course, which would be either a salad or soup.

We sat with our wine and chatted in the warm, candlelit environment. The day we visited was the day of a surprise thunderstorm, so it was quite the intimate setting with just myself, my dinner companion and one other table on the far side of the restaurant.

Just before I began to wonder when we’d receive our first course, my salad arrived. Beautifully presented, the glacier lettuce atop beets and topped with thinly sliced apples literally bursted with flavor. The waitress had mentioned the ingredients were locally sourced, and the salad proved it with its clean, fresh flavors.

We received everything from wild boar bacon; shrimp atop cabbage, lettuce, red onions and red wine sauce droplets; and soft shell crab served with white and green asparagus and a drizzle of Chinese BBQ sauce; to a harmonious chocolate symphony of chocolate cake, chocolate mousse, white chocolate shavings, shortbread, blackberries, raspberries and banana syrup to drizzle atop. Of course, there were a few other dishes in-between, including foie gras and a cheese platter wiped clean within the first five minutes of it landing on our table.

Each dish we received throughout the night was an appropriately-sized portion — small dishes that gave you just enough food to savor the flavors and hold you over the 20 minutes or so until the next entree arrived. Not once did I feel like a glutton, and only once, at the end of our two-hour-plus culinary ride, did I ask my companion, “Where did the time go?”

What’s unique about Posh is no two similar dishes would be served, ever. However, one must take note that Posh is more than just the presentation and taste of its courses — though, don’t get me wrong, every dish was nothing short of innovative and appetizing. It’s also about taking advantage of the interactive environment and the way Hebert builds anticipation and that element of surprise; you don’t know what you’re going to eat or when you’re going to eat it.

That night, Chef Hebert proved to me that, sometimes, allowing others to make the decisions for me can be a great thing. We all have to take risks sometimes; make your next bold move at Posh.


Posh Posh Posh
Posh Posh Posh
Posh Posh Posh
Posh

Posh

Where: 7167 E. Rancho Vista Dr., Scottsdale
Contact: (480) 663-7674
Online: Website | Facebook | Twitter

2013 Ford Fusion, Photo: Kelly Church

Ford Introduces Environmentally Sustainable 2013 Ford Fusion

Ford Motor Company is revamping its 2013 Ford Fusion model to be as environmentally friendly as possible, utilizing natural materials that will hopefully provide a cheaper, more efficient and comfortable ride.

The 2013 Ford Fusion will be made of more sustainable materials, including soy beans, denim and plastic bottles, and more than 85 percent of the vehicle will be recyclable at the end of its life cycle.

“We are holistic in reducing our environmental footprint by utilizing post-industrial (blue jeans), post-consumer (battery cases) and sustainable materials technologies (soy foam),” says Carrie Majeske, Ford product sustainability manager.

Each Fusion uses denim material that is equal to a little more than two average-sized pairs of jeans as part of its noise, vibration and harshness (NVH) control. This sound-absorbing material will help eliminate road, wind and powertrain noise.

Fusion’s cloth seats go even further by using the equivalent of 38.9 recycled, 16-ounce plastic bottles. The foam in the seat cushions, seat backs and head restraints is made from soy-based material that averages about 31,250 soybeans. Ford first used this idea in its 2007 Mustang.

Ford is also making an effort to save post-consumer materials, like car battery casings, from ending up in landfills by using the plastic in fender splash shields and other underbody components.

Ford is attempting to continue to knock other fuel-efficient vehicles out of the running by anticipating up to 37 mpg highway.

The new model will also come equipped with driver assistance technology such as a lane-keeping system that gently vibrates the wheel when it senses the driver starting to veer into other lanes. The Fusion will have adaptive cruise control, that will sense when the driver is approaching another vehicle and auto-adjust the cruise control to slow down. The car can also assist in parallel parking.

The focus, though, remains on the sustainability of the vehicle.

“We are so dedicated to the cause of sustainability,” says Dr. Ellen Lee of the Plastics Research Group, F.M.C. “Our team works hard to see how vehicles can be more sustainable inside and out.”

Majeske adds: “We do whatever makes the most sense for each application and environmentally from a life-cycle perspective. These are the steps our customers can appreciate; they are cost-effective and they are better — in the long run — for our planet.”

For more information about the 2013 Ford Fusion, visit ford.com.


View photos from the Ford Fusion Meets Fusion event:

On August 15, Ford Motor Company hosted an exclusive preview event for the all-new 2013 Ford Fusion at the Sub-Zero/Wolf Showroom in Scottsdale. At the “Ford Fusion Meets Fusion” preview and cooking event, Chef Josh Hebert, owner of Posh Restaurant in Scottsdale, provided cooking demonstrations of Fusion-inspired creations featuring some of the sustainable ingredients found in Ford vehicles like soybeans, wheat, coconuts and dandelion greens.

2013 Ford Fusion, Photo: Kelly Church 2013 Ford Fusion, Photo: Kelly Church Chef Hebert, Posh Restaurant, at the Ford Fusion Meets Fusion Event, Photo: Kelly Church
Chef Hebert, Posh Restaurant, at the Ford Fusion Meets Fusion Event, Photo: Kelly Church Chef Hebert, Posh Restaurant, at the Ford Fusion Meets Fusion Event, Photo: Kelly Church