cuisine
As part of its $5 million renovation, the Hilton Scottsdale Resort & Villas recently reimagined its restaurant, BlueFire Grille, focusing on local ingredients with a Southwestern flair. Here, the chef gives us the dish on the new digs.
CHEF CONVERSATIONS In the kitchen with Patrick Doyle, executive chef of BlueFire Grille BY ALISON BAILIN BATZ PHOTO BY CARL SCHULTZ
WHAT IS YOUR PHILOSOPHY ON FOOD? Always trust your buds – your taste buds, that is. WHAT IS YOUR FAVORITE DISH TO COOK? Believe it or not – soups! Given my Hispanic heritage, I especially love to cook authentic posole. It takes hours, even days, to develop the right layers of flavor. So in addition to being a challenge, each time I set out to make it, I get a valuable lesson in patience and timing. WHAT TYPES OF DRINKS DO YOU LIKE TO PAIR WITH YOUR MENU? Variety is the spice of life, and while I do love to do cocktail and wine pairings across my menus, right now I feel like beer gives me lots of room to play. With everything from stouts and seasonal favorites to ciders and ales, there is not a flavor profile of food out there that can’t be matched with the right brew. WHAT’S NEW AT BLUEFIRE GRILLE, YOUR SIGNATURE RESTAURANT, FOR 2016? Only everything! We are just finishing a $5 million renovation of the resort, with much of it focused on the restaurant. We have new technologies throughout the space as well as a new menu, new cocktails, new local beer and wine options, and an expansive new community bar, among other things. TELL US SOMETHING WE’D BE SURPRISED TO KNOW ABOUT YOU. I was such a picky eater as a child that I wouldn’t even eat strawberries. Once I started working in kitchens, I had to force myself to taste anything that was to be served to a guest. Thirty years and 80 or so pounds later, I love it all! BlueFire Grille is located at the Hilton Scottsdale Resort & Villas, 6333 N. Scottsdale Road, Scottsdale; 480.948.2232; www3.hilton.com.
SO SCOTTSDALE! |
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| JANUARY 2016
12/22/15 1:11 PM