Taste FOOD FILES
SPIRITED SUSTENANCE Dig into dishes infused with a little something extra
BY ALISON BAILIN BATZ
Peanut Butter Beeramisu
Hearth ‘61 Who said beer and dessert don’t mix? At Mountain Shadows’ signature eatery, executive chef Chuck Wiley uses the beer’s carbonation to provide an airy texture to the black cocoa Chantilly, which is accented by a crisp gingersnap crumble. $9. At Mountain Shadows, 5445 E. Lincoln Drive, Paradise Valley; 480.624.5400; www.mountainshadows.com.
Bourbon Philly Cheesesteak
The Bourbon Cellar A generous portion of grilled USDA prime ribeye steak is marinated in The Bourbon Cellar’s very own house bourbon before being topped with cheese, onions, peppers, and mushrooms and served on a ciabatta roll. $16. 32409 N. Scottsdale Road, Scottsdale; 480.595.5868; www.thebourboncellar.com.
The Booze Burger
Paradise Valley Burger Company Warning: You may not want to drive after this one. The Booze Burger features two beer-battered, fried beef patties smothered with a green chile and bacon cream sauce that’s infused with vodka. It is even topped with smoked chilies pickled in whiskey. $9. 4001 E. Bell Road, Phoenix; 602.535.4930; www.pvburgercompany.com.
Blue Corn Short Stack
Weft & Warp Art Bar + Kitchen Forget maple syrup! These blue corn pancakes are ladled with creamy orange-poppy seed custard and then the showstopper – a housemade syrup infused with rye whiskey aged in charred oak barrels. $16. At Andaz Scottsdale Resort & Spa, 6114 N. Scottsdale Road, Scottsdale; 480.368.1234; www.andazscottsdale.com.
Chimayo Chile Filete de Puerco Pairing food with beer, wine or spirits is nothing new. But, what about skipping the pairing altogether and just infusing the food itself with the aforementioned libations? When executed thoughtfully – and not just adding it in for the sake of it – menu items with a touch of “spirit” can provide the perfect hint of heat, tartness and even sweetness to the dish.
Spotted Donkey Cantina This savory oven-roasted pork tenderloin is not only accompanied with brown butter hominy and broccolini, but also with a bourbon-ancho chili sauce that’s made with High West Double Rye Bourbon, which combines two- and 16-year-old varieties and is known for its heat. $18.95. At Boulders Resort & Spa, 34505 N. Scottsdale Road, Scottsdale; 480.488.3358; www.theboulders.com.
Amaro Meatloaf
Citizen Public House This is not your mother’s meatloaf (or maybe it is!). This award-winning restaurant’s take on a classic dish includes a boozy glaze made from Montenegro Amaro, an Italian spirit featuring a secret blend of 40 botanicals, including
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So Scottsdale! July ‘18