Chef Stephen Eldridge knows a good thing when he sees it, and beyond that, the guy knows how to cook too. A recent trip to Gertrude’s for their Crafty Beer Dinner Part II, featured the Grand Canyon Brewing from Williams and their award winning line of craft beers and unique Flavor Bomb brews.
I was lucky enough to attend the dinner with my husband, my son and new daughter in law, who are both currently serving in the Army. Together, they flew in from Germany after two years away from home and surprised us. Between such a special surprise, the superb dishes created by Chef Eldridge and the ambiance of Gertrude’s, that dinner will live on in my heart and my memory forever.
Gertrude’s is the Desert Botanical Garden’s newest star. Open since January, the restaurant focuses on bringing the best of Arizona’s fresh, local ingredients directly from farm and pasture and to the plate.
Chef Stephen Eldridge states that his focus is highlighting the amazing bounty that Arizona has available, including herbs and vegetables from the chef’s gardens at the Desert Botanical Garden. Eldridge’s style is known as ‘Modern American Cuisine’ which he believes includes good food, great company, and the garden ambiance. If you have the opportunity to dine at Gertrude’s, don’t miss it.
Chef Eldridge is also well known for collaborating with other professionals and creating amazing dinners with unforgettable dishes that accentuate fresh ingredients.
The next amazing dining adventure is Salt Smitten Gertrude’s, which is planned for October 24 at 6:30 pm. Gertrude’s has partnered with Go lb. Salt and the two will prepare an amazing 6 course dinner that will be ‘salt centric’ and will begin with a cocktail flight pairing featuring High West Handcrafted Bourbons and Ryes.
The dinner will feature creative dishes that include 60 day aged Beef Tartar with pickled mushroom, a sunny side up quail egg with sea salt, herbed lavosh and Mediterranean sea salt, local onions with beef broth, fresh tarragon and thyme with Gruyere cheese, and Sel Gris de Guerande and Fume de Sal. As well as confit of wild boar with root vegetable hash, blood orange chutney and mesquite smoked sea salt.
And for a sweet and memorable ending, a Marcona Almond S’More with bourbon an cardamom eggnog, with a pistachio and preserved citrus marmalade frangipane with roasted honey and bourbon ice cream will be served. Tickets are $65 per person, + $25 for bourbon flights.
For reservations, call 480.719.8600.
