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dining guide
BY ALISON BAILIN BATZ | PHOTO BY DEBBY WOLVOS
Chef Brian Archibald delivers “spring on a plate” with this Alaskan Halibut ($40), available at Palo Verde at the Boulders Resort & Spa. Sourced fresh from organic Alaskan fisherman, the halibut is lightly seared with olive oil, smashed garlic and whole butter, resulting in a tender, flaky fish. Archibald then works with every part of an English pea – also in season – to create a pea puree, pea spaetzle and pea butter. The dish is topped with more peas and pancetta that’s cured with spices in-house and hung for two months before cooking. The pancetta’s saltiness perfectly marries each of the pea textures and delicate fish flavors. Palo Verde, 34631 N. Tom Darlington Drive, Carefree; 480.488.9009; www.theboulders.com. MAY 2017 |
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| SO SCOTTSDALE!