Executive Chef Massimo De Francescas of SaltRock Southwest Kitchen and Craft Margaritas in Sedona announced some delicious juice recipes he’s serving up with a twist. SaltRock is a restaurant that blends Southwest culinary traditions with California cuisine, and the menu includes a collection of juices packed full of antioxidants, but the “Pine-Apple” and “Thirsty Cactus” are pretty unique.
“My mornings have always included a fruit/veggies juice,” says De Francescas. “It’s very important to me to keep healthy given how intense my days sometimes can be. At home, I use a VitaMix and have recently enjoyed blending up grapefruit, cayenne, lemon, spinach and ginger. It’s citrus season in Arizona right now so I use fruit from our neighborhood trees!”
One of the SaltRock’s featured drinks is the “Pine-Apple,” a blend of Douglas fir pine needles, gala apples, apple cider vinegar, baby spinach and ground cinnamon. Pine needles have been shown to relieve sore muscles, stimulate the liver, provide stress relief and restore overall health to the body. The “Thirsty Cactus” is a mix of Nopales cactus leaves, baby spinach, oranges and strawberries. This fresh and fruity concoction creates a rich, flavorful taste with a touch of sweetness, he says.
De Francescas was first inspired to become a chef at the age of 13, when he took his first job as a busboy at a popular seasonal restaurant.
“As a child, I always liked to help my parents prepare our meals. It was a creative outlet for me with endless limitations as to the combinations of ingredients.” De Francescas says. “I have followed and continue to be inspired by European chefs such as Gualtiero Marchesi, Alan Ducasse, Daniel Boulud. There are so many creative resources to draw from in this industry, many inspirations.”
De Francescas would go on to attend culinary school in Toronto and studying cuisine in Italy. De Francescas is also head chef at Taggia at Firesky Resort and Spa in Scottsdale.
On top of juice, the SaltRock Kitchen offers a variety of breakfast, lunch and dinner specials. For breakfast, try the herb roasted potatoes or smoked salmon bagel. Lunch features fun dishes like a make-it-yourself guacamole kit with mangos, corn nuts, jalapenos, and cilantro. Dinner gets fancier, offering dishes like the King oyster mushrooms, beef barbacoa “tamale”, and Achiote chicken breast.
While guests sip on a delicious juice blend and try one of many savory dishes, they can also enjoy incredible views of the Red Rock from SaltRock Southwest Kitchen & Craft Margaritas in Sedona.