Tag Archives: josh hebert

Take a ‘leap of faith’ with monthly dining series

Chef Cullen Campbell, Crudo

Chef Cullen Campbell, Crudo

Crudo To Host Star-Studded, Mystery Menu Monthly Dinner Series
Co-hosted with fellow Valley chefs such as Jared Porter & Bernie Kantak, Crudo’s Blank Space dinner series takes tastebuds on a tasty leap of faith, starting October 6.

Who: Daring diners, local food lovers and anyone else looking for a new, ever-changing culinary adventure.

What: It’s just like murder mystery dinner theatre, without all the hammy acting, rubbery chicken dishes and, you know, murder. Hosted on the first Monday of each month starting on October 6 at 6 pm with chef Jared Porter of Clever Koi, Crudo’s new Blank Space dinner series is a can’t-miss, wildly-creative and no-holds-barred culinary throwdown. For $75++ per person, guests will receive a time, date and the name of the celebrity guest chef, and that’s about it. Make sure to call 602-358-8666 to save your seat and pay in advance. The rest, from the gourmet multi-course meal to the handcrafted cocktail or fine wine pairings, will be left to the discretion of Crudo’s chef Cullen Campbell and his talented chef co-host.

It’s the ultimate leap of faith for daring diners, but also a great way to get inside the head of your favorite local chefs, to see what they’d make if they had no rules or parameters or a set menu to follow. Plus, with a chef lineup featuring names like Fletcher, McCabe, Curtiss and Binkley, guests can rest assured that their tastebuds are in for a treat. Full lineup below.

Crudo’s Blank Space dinner series chef lineup:

  • Jeff Kraus (Crepe Bar) Oct 6, 2014
  • Bernie Kantak (The Gladly/Citizen Public House) Nov 3, 2014
  • Chris Curtiss (Bourbon Steak) Dec 1, 2014
  • Kelly Fletcher (The Revival) Jan 5, 2015
  • Special out of town guest Feb 2, 2015
  • Paul McCabe (T Cook’s) Mar 2, 2015
  • Josh Hebert (POSH Restaurant) April 6, 2015
  • Gio Osso (Virtu) May 2, 2015
  • Kevin Binkley (Binkley’s/Café Bink/Bink’s Midtown) June 1, 2015

Cost: $75 per person (plus tax and gratuities) including cocktail/wine pairings

When: The first Monday of each month, October 6 2014 – June 1 2015, at 6 pm

Where: Crudo
3603 E. Indian School Rd.
Phoenix, AZ 85018
602-358-8666
www.crudoaz.com

Gelato War Spoons

The scoop on this year’s Gelato Wars

The Gelato Spot’s annual Gelato Wars are back! Through August 31, patrons of Gelato Spot can try 10 flavors whipped up by local chefs and vote for their favorite.

Gelato Wars is a month-long competition for bragging rights, a customized copper trophy and $500. It’s also a fund raiser with the goal of donating at least $5,000 to Make-A-Wish Arizona.

“Our mission is to enrich the human experience with hope, strength and joy…and what’s more joyful than gelato,” said Elizabeth Reich, president and CEO of Make-A-Wish Arizona.

Gelato Spot owner Tommy Plato said getting 10 chefs — 5 new and 5 returning — to all come together and create unique gelato flavors was like “herding cats into a cold bathtub.” But we’re here to tell you that the delicious results will beat out a cat bath any day.

Scottsdale Living’s Social Media and Digital Manager Perri Collins taste-tested all 10 flavors and ranked them from best (No. 1) to less-best (No. 10) — come on, there’s no such thing as bad gelato. To even the playing field a little, Associate Editor Amanda Ventura weighed in, too.

Camelback Crunch, Tracey Dempsey Originals

Camelback Crunch, Tracey Dempsey Originals

Blueberry Buttermilk Pie
Justin Beckett and Jeff Schoening, Beckett’s Table
This creamy and sweet gelato flavor is a delightful mix of marion berries, raspberries, strawberries and blueberries from the northwest, where Jeff Schoening hails from.
Where I ranked it: No. 9
[Editor’s Note: This flavor was like a cheesecake wrapped up in sweet ribbons of berry mixture. I think it was simple, delicious and something I’d eat a few more scoops of, but it’s not novel enough to stand out among the competition.]

Camelback Crunch
Tracey Dempsey, Tracey Dempsey Originals
The 2013 defending champion, Tracey Dempsey, made a dessert homage to her residence near Camelback Mountain. This gelato is a nice balance of flavors and textures that don’t seem to have much in common at first, but they blend really well together.
Where I ranked it: No. 1
[Editor’s Note: This was in my top three, but that’s in large part due to the fact that Tracey Dempsey used all of my favorite flavors in one gelato.]

Honey Toasted Almond Biscotti
Gio Osso, Virtu
“I grew up eating with toasted almond bars from the neighborhood ice cream truck, so I used that as my inspiration and added salt for a more sophisticated taste,” says Osso. If you like sweet, then this flavor is for you. It was tasty, but the sugary sweetness overwhelmed the nuts.
Where I ranked it: No. 3
[Editor’s Note: This flavor was actually a bit too salty for me — though I do love some almonds and salted caramel.]

White Chocolate Stracciatella
Josh Hebert, Posh
The cherry and chocolate combination was nothing new and exciting. It was subtle and refreshing, but rather middle of the road.
Where I ranked it: No. 6
[Editor’s Note: I agree here. I think the flavor was delicious but lacked the novelty of the other competitors.]

Sage Brown Butter & Candied Cashew
Josh Bracher, The Second Story Liquor Bar
The candied cashews had an amazing flavor. It was the perfect balance of sweet and salty.
Where I ranked it: No. 5
[Editor’s Note: Yep. This was a balanced cup of sweet nuttiness.]

Carrot Cake
Keenan Bosworth, Pig & Pickle
This was a good idea with bad execution. It tasted nothing like carrot cake, although you could really taste the goat cheese in the gelato.
Where I ranked it: No. 7
[Editor’s Note: Maybe I built this flavor up more in my head because I love carrot cake; I eat it every year for my birthday. However, I did like the incorporation of the goat cheese. It was in my top five.]

Chocolate Sorbet with Smoked Almonds and Caramel
Walter Sterling, Ocotillo (set to open later this year)
A chocolate gelato won last year’s competition, so Walter Sterling chose something with chocolate in hopes of stealing the trophy, but we think his dreams are about to be dashed. The chocolate was very bitter, the caramel wasn’t as pronounced as it should have been and the nuts were too large and crunchy.
Where I ranked it: No. 8
[Editor’s Note: This vegan dark chocolate sorbet was delicious. You really do have to like bitter chocolate, though. When I was vegan, I learned to really love dark chocolate so I don’t think that’s going to be a problem. If anything, this is one of the more decadent flavors better enjoyed in small portions.]

Mole
Michael Dowd, Urban Vine
Mole is an ambitious flavor with 17 different spices and nutella folded into this gelato for a spicy explosion on your tongue. It tasted like a kid grab handfuls of every spice he could find in a middle-eastern market and mixed them together with chocolate milk.
Where I ranked it: No. 10
[Editor’s Note: This was in my top three. It reminded me of eating peppery German gingerbread, Lebkuchen, as a kid.]

Sweet Corn with Truffle Honey
Matt Carter, The Mission & Zinc Bistro
It was hard to taste the corn or honey over the overpowering thyme in this gelato flavor. The layers of corn and blueberry would have made a better impression
Where I ranked it: No. 4
[Editor’s Note: I agree, but the sweet corn ice cream is a must-try. I can still kind of taste it as I type this.]

Smoked Banana Pudding
Scott Holmes, Little Miss BBQ
“We’re a BBQ place, we had to smoke something!” says Scott Holmes. This is a simple idea with complex flavors and a delightful finish. Well done!
Where I ranked it: No. 2
[Editor’s Note: Yes! Remember those vanilla wafer and banana puddings your mom made for pot lucks? This is the next level of that. There could have been a bit more caramel to balance every bite into perfection, but overall this was a top three flavor.]

Gelato Spot Locations:

Biltmore/Arcadia
3164 E. Camelback Rd.
Phoenix, AZ  85016
602.957.8040

40th St. & Greenway
4010 E. Greenway Rd.
Phoenix, AZ 85032
602.494.4010

Old Town Scottsdale (Wood Fired Pizza & Gelato)
4166 N. Scottsdale Rd.
Scottsdale, AZ  85251
480.425.8100

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.


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PoshPoshPosh
PoshPoshPosh
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 Church2013 Ford Fusion, Photo: Kelly ChurchChef 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 ChurchChef Hebert, Posh Restaurant, at the Ford Fusion Meets Fusion Event, Photo: Kelly Church