Tag Archives: posh restaurant

Praying Monk

PRAYING MONK HOSTS CELEBRITY CHEF DINNER

Praying Monk Restaurant and Bar in Scottsdale will host a rare dinner event featuring six exquisite dishes prepared by six of the regions most acclaimed chefs Sunday, March 10, at 6:30 p.m.

Jared Allen Host Celebrity Chef Charity Dinner fThe NFL’s Minnesota Vikings Defensive End Jared Allen is celebrity host of the unique dining experience benefiting Jared Allen’s Homes for Wounded Warriors. Allen founded the organization in 2010. The nonprofit provides handicap-accessible homes for wounded veterans returning from duty.

Joining Praying Monk and LTB Concepts’ Chef Aaron May, the unprecedented lineup includes:

  • Chef Beau MacMillan of Elements at Sanctuary on Camelback Mountain
  • Chef Akira Back of Yellowtail Japanese Restaurant and Lounge in Las Vegas
  • Chef Matt Carter of The Mission Restaurant and Lounge, The House Brasserie and Zinc Bistro
  • Chef Christopher Gross of Christopher’s Restaurant & Crush Lounge
  • Chef Josh Hebert of POSH Restaurant

The night opens at 6:30 p.m. with cocktails and hors d’oeuvre, as well as a meet and greet with Allen. The six-course experience begins at 7:15 p.m. and wraps up with a savory dessert. Each chef will prepare their signature flavor in one of six decadent courses, served with a beer, wine or cocktail pairing.

Tickets are $125 and include food and drink pairings. Tax and gratuity are not included. Tickets can be purchased online at www.PrayingMonkScottsdale.com or by phone by at 1-866-977-6849. Visit www.PrayingMonkScottsdale.com for menu details coming soon.

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
Date Night: Scottsdale Living Magazine

Date Night: Elan Style, Jo Paris Salon, Posh And More

Date Night: 10 hot tips to create the perfect night out


Getting dressed

Date Night: Winter 2012Elan Style offers a sophisticated mix of contemporary clothing and accessories for every budget, all in a comfortable setting for shopping and socializing. Easily find that great outfit for a night out with the girls, the perfect sexy dress for that hot date or a fun accessory to complete your look.
15147 N. Scottsdale Rd., #H-103, Scottsdale
(480) 941-5575
azelanstyle.com


The perfect shoes

Date Night: Winter 2012Whether you want to make a fashion statement on your dinner date or need the proper shoes for an active date, E & J’s Designer Shoe Outlet carries your favorite designers. Whether you are looking for that Cinderella glass-slipper or something to keep your tootsies in comfort on a hike, you will find an abundance of styles and colors to choose from. To complement shoe choices, top quality handbags are also available.
8666 E. Shea Blvd., Scottsdale
(480) 607-0170
ejshoes.com


Primp and circumstance

Date Night: Winter 2012When you think of fashion, you think of Paris. That is why Jo from Jo Paris Salon & Spa is the perfect person to turn to before a date for cutting-edge and up-to-the moment hair styling, colors, French balayages, Brazilian blowouts, nail services or extensions. Jo developed his signature style and technique by learning from the masters in Paris before opening his Scottsdale salon.
14202 N. Scottsdale Rd., Scottsdale
(480) 663-8994
joparissalon.com


Relax before the big night

Date Night: Winter 2012Based on the Native American belief that turquoise is a color of protection and good energy, the Turquoise Wrap Golden Door Spa at The Boulders Resort includes an invigorating body exfoliation, a warm turquoise clay wrap, an application of moisturizing honey butter and a harmonizing rain-stick ritual, the perfect treatment to relax you before your date.
N. Tom Darlington Dr., Carefree
(480) 595-3500
theboulders.com


Last-chance workout

Date Night: Winter 2012What better way to prepare for the Valentine’s dating season than with yoga classes to make you feel good about yourself and your health? Blissful Yoga, with a new location in the Scottsdale Quarter, is the perfect place to get your mind, body and soul right before date night. Yoga not only helps for relaxation and health purposes, but it also results in more energy, a happier mood and better focus, among other beneficial things.
15037 N. Scottsdale Rd., #155, Scottsdale
(480) 636-7661
blissfulyoga.net


Fun and food

Date Night: Winter 2012POSH is an improvisational, no-menu restaurant in the heart of Downtown Scottsdale operated by Chef Joshua Hebert. It’s fine dining, but has a relaxed atmosphere with an open kitchen so you can watch the chefs in action. The improvisational component — Posh offers a list of main ingredients, requesting you to cross off which items you dislike, then its creative chefs surprise you with the remaining selections — offers an alternative to traditional restaurants and is definitely a good place to impress your date.
7167 E. Rancho Vista Dr., #111, Scottsdale
(480) 663-7674
poshscottsdale.com


Smile, you’re on a date

Date Night: Winter 2012Laughter can be both the best medicine and the best date. Stand-up, Scottsdale! — the brainchild of ASU grad Howard Hughes — brings some of the most edgy and popular comedians from shows such as “Chelsea Lately” and Comedy Central for evenings filled with high-octane laughs. Friday and Saturday shows are at 7 p.m. and 9 p.m.
6820 E. Fifth Ave., Scottsdale
(480) 882-0730
standupscottsdale.com


Join the club

Date Night: Winter 2012Cream Stereo Lounge is a high-intensity entertainment club with Dynacord sound and an eight-foot Roman bathtub inside the venue that displays tasteful, yet enticing visual entertainment to complement the extraordinary sound system and CO2 dance floor.
4252 N. Drinkwater Blvd., Scottsdale
(480) 717-6000
creamstereolounge.com


Drink and dessert

Date Night: Winter 2012There are two great ways to end a perfect date: either with dessert or a nightcap. Lee’s Cream Liqueur Ice Cream Parlor in Old Town Scottsdale lets you do both with alcohol-infused ice cream. Featured among the flavors of adults-only ice cream is margarita, appletini, chocolate swirl, strawberry daiquiri, limoncello, Long Island tea, piña colada and champagne. They’re priced at $3.75 for one scoop, $5 for two.
7137 E. Stetson Dr., Scottsdale
(480) 429-5337
leescreamliqueur.com


Get home safe

Date Night: Winter 2012Thinking of enjoying date night with a few drinks or too many scoops of Lee’s Cream Liqueur Ice Cream? Clean Air Cab is the smart and sustainable option for getting you and your date home safe and sound!
(480) 777-9777
cleanaircab.com


Scottsdale Winter Magazine Winter 2012

Joshua Hebert, POSH

POSH Goes Loco For Locavore

The culinary masterminds at POSH in Scottsdale are partnering with Chow Locally for a true “Locavore Dinner” on Monday, April 30. The four-course feast for the senses will feature local farmers, including Agritopia, Blue Sky Organic Farms, JH Grassfed and Maya’s Farm.

To kick the event up another notch, POSH’s Joshua Hebert will also be pairing Arizona Stronghold Wine with all the menu items.

To celebrate, we were pleased to sit down with Hebert to talk all things wine — from Arizona and otherwise.

Joshua, tell us a little about you and your start in the business:

When I was in San Francisco working at Zuni Café and Café Kati, I spent my days off studying wine at Hayes and Vine wine bar. I essentially worked for free just so I could learn the ropes from one the top-rated wine bars in the city.

How does the menu at POSH work – and how do you pair wine without a concrete menu?

Our wine list is constantly revolving and evolving. It’s heavily based on the food and ingredients of the season. We have nearly 100 selections with varietals that run the gamut, and at price points ranging from downright affordable to moderately pricey. As far as dining, we don’t have a menu per say. It’s more of a list of seasonal ingredients in which guests cross off any dislikes, and we create a tasting menu based on that.

When I’m putting together the wine menu, I care most about “food friendliness” for our style of cuisine. Food definitely takes a front seat.

What is your personal favorite food/wine pairing at POSH?

My favorite wine/food pairing is Kumamoto oysters and white Bordeaux. We have Chateau Ducasse at the restaurant, which tops my list.

Tell us about any favorite wine events here in town:

Anytime I go to Cowboy Ciao and play with that list, it’s an event.

Tell us about any wine events you have at your venue — either regularly, seasonally or special events:

Every pairing we do is a wine event. In all seriousness though, with the nature of what we do here — improvisational cuisine — our “menu” changes daily, so a lot goes into pairing the right wine with the ever-changing tasting menu. In the past, we’ve had events around “Beaujolais Nouveau Day,” but more as just a fun thing to do … no one takes it incredibly serious.

Tell us about your favorite winery experience – in Arizona or not:

I have a good friend who works at the tasting room (and as a cellar rat) at LIOCO and for the National Process Alliance (NPA) in Santa Rosa. The last time my wife and I were there, we tasted every single barrel, including a Pinot Noir that was so incredible they didn’t even know what to do with it as a wine maker. It was so exotic and tannic, unlike any American Pinot. Matt Licklider, one of the partners, is so interesting to talk to … he’s a wine genius. It was an all-around amazing experience.

Where can readers learn more?

To make reservations for the Locavore dinner, please call (480) 663-7674.

For more information about POSH, visit poshscottsdale.com.