Kale & Clover: Mindful Kitchen is offering free meals during its opening week as a fundraiser held to benefit Amy’s Army, the nonprofit headed by Amy Van Dyken.
All of this takes place Monday, Feb. 23 to Sunday, March 1 from 7 a.m. to 9 p.m.
Where: Kale & Clover, 20511 North Hayden Road at Hayden Peak Crossing.
Details: Kale & Clover: Mindful Kitchen will offer diners a chance to try their menu at no cost from Feb. 23- March 1. A select number of diners can experience breakfast, lunch or dinner on these dates at no cost.
Some restrictions do apply and they include:
Limit one free meal per person during the entire time frame from Feb. 23-March 1.
The first 30 guests for breakfast, 30 for lunch and 40 for dinner each day will receive a complimentary meal (up to $18 value).
Donations will be accepted to benefit Amy’s Army, which benefits individuals with spinal cord injuries.
Restaurateur German Osio and his team at Osio Culinary Group are pleased to announce the opening of their fourth restaurant, Kale & Clover: Mindful Kitchen. Kale & Clover will open on Feb. 23 at 20511 N. Hayden Road at Hayden Peak Crossing in Scottsdale, the same shopping plaza as Osio’s sister restaurant, Local Bistro. Kale & Clover is open from 7:00 a.m. to 9:00 p.m. daily.
Kale & Clover offers fresh, healthy food, cold-pressed juices, espresso drinks and craft beer and wine. Kale & Clover also offers convenience. Open for breakfast, lunch and dinner, diners have the option to eat in, carry out or grab a ready-to-eat meal. For those choosing to dine in, Kale & Clover provides a clean and modern décor in which to enjoy a chef-created meal. A lunchbox program for both adults and children will be available.
Chris Mayo, Corporate Chef for Osio Culinary Group, has spent several months diligently crafting the menu for Kale & Clover.
“We are using responsibly-sourced, seasonal ingredients and have taken special care to focus on nutritional balance and flavor,” Mayo said. “It has been a treat to work on Kale & Clover’s menu. Our mission is to bring the best quality ingredients to our guests without compromising flavor.”
As Chef de Cuisine, Nick Kennedy will oversee daily kitchen operations. Kennedy comes to Kale & Clover from Heritage Prairie, an organic farm in Illinois. Originally from Chicago, he spent two years with Heritage, first as sous chef and later executive chef.
Kale & Clover’s menu is mostly vegetarian, vegan and gluten-free. Carnivorous diners will have the option to add protein to many of the dishes.
“My hope is that Kale & Clover makes it easier for people to eat healthily. Our menu is chef-crafted, so it will appeal to everyone—even those who shy away from healthy ingredients,’’ Osio said. “We offer breakfast, lunch and dinner so that the option for clean food is always available. And our grab-and-go and eat-in components are intended to provide utmost convenience.”
Some of Kale & Clover’s signature menu items include:
· Superfood salad: kale, romaine hearts, sprouted quinoa, beets, avocado, almonds, apricots, lemon dressing.
· Faux Pho: red miso shiitake broth, rice noodles, tofu, Thai basil, sprouts, chilies, lime.
· Avocado summer roll: pickled veggies, mint, house made sambal dressing.
· Caramelized cauliflower steak: caper-raisin jam, lentils, local carrots, curry vinaigrette.
· Seared Salmon: red quinoa, marinated cherry tomatoes, avocado, light herb vinaigrette.
Guests will enjoy an array of cold-pressed juices, smoothies, nut milks, herb-infused spa waters, locally roasted coffees, and espresso drinks with house made mix-in options that are mostly vegan. The restaurant also features beers and wine.
