24
THE METROPOLITAN | THE EXTRAORDINAIRE | THE TOURIST | THE ARTIST | THE CRITIC | THE DINER | THE CRAFTMASTER | THE HIGHROLLER | THE GLADIATOR | THE YOUNGSTER | THE SHOWMAN | THE NIGHTOWL | THE THINKER
SIPPING I WITH THE SOMMELIER Uncorking the Valley’s wine scene
Alison Bailin Batz » The Entertainer!
n 2007, restaurant industry veterans Brian Bennett and Paul Fleming had a vision for a new eatery—a place that serves food made from scratch with the highest quality ingredients prepared simply and well, but all offered at accessible prices. Embracing this concept and carrying these values into the restaurant kitchen, Paul Martin’s American Grill—initially in California—was born. In 2014, Paul Martin’s opened its first Arizona restaurant, located on Scottsdale Road just south of Lincoln in Scottsdale, still with Bennett and Fleming at the helm. The response, especially to their focus on fresh, quality ingredients and the extensive wine and cocktail menu, has been electric. In this Sipping with the Sommelier Column, The Entertainer! sits with Bennett—an expert on all things wine and food—to learn more about his story as well as his approach to wine at Paul Martin’s. How did you get your start? I always knew I wanted to get into the restaurant business, and began my cooking career in high school working in a kitchen in California after school. But this wasn’t where I learned about wine. I would eventually land at General Mills, which was the largest restaurant company across the globe at the time, where I thrust into the fast-paced world of restaurant financing and management. But this wasn’t where I learned about wine either. I made more of a name for myself after that, taking on a leadership role at Chevy’s Fresh Mexican Restaurant, a brand I would help to grow to more than 50 locations across the United States. And while I got the equivalent of a Ph.D. in tequila during my tenure, it was actually a vice president at Safeway—of all places— who opened the door, and my eyes, to wine about 25 years ago. Even then, I didn’t pursue the traditional route in educating myself about the industry. Instead, I started making trips up to Napa regularly during the early 1990s. If you have been to Napa, you know they winery ambassadors and winemakers are among the most inviting people on the planet—so much so, I often found myself wondering around the farms with the growers themselves, or stealing sips from the barrels with winery owners. One thing led to another—I eventually became part of this tight-knit wine community and have been hooked ever since.
602-997-7575 9445 N. Metro Parkway East CastlesNCoasters.com
It has been a natural progression since then. Of course, being in the restaurant industry, I’ve gone from learning about wine from winery ambassadors to serving as one myself. Every day, we try to connect people with wine they want to drink from vineyards where we knew and love the people. Tell us about Paul Martin’s and its wine program? When I sold Chevy’s, I wanted to take some time to plot an entirely new course for my life—and a new business. My plan was to find a way to bring locally sourced and fresh ingredients traditionally only available at the highest end restaurants to the masses. I connected with Paul Fleming—the architect behind P. F. Chang’s China Bistro, Fleming’s Prime Steakhouse & Wine Bar and Pei Wei Asian Diner—about 10 years ago to start planting the seeds of this business. At the time, he actually lived in Napa, so it was an immediate bond. We always knew our wine program would be critical, and as a result, came up with what we think is the most extensive wine menu in the Valley. Our list is presented in a progressive format from lighter to more robust varietals, with most of them coming from the United States. We give our guests the choice of more than 80 wines by the glass, and over 100 by the bottle. All of our wines are a generous seven-ounce pour, and we don’t pretentiously require our guests to use a zillion different types of wine glass depending on the type of wine-that can be so intimidating. Instead, we have one sized glass for every pour, save for champagne, which is in the flute. What are some great pairing options on the menu? The Luna Pinot Grigio perfectly complements our salt and pepper calamari and is great in the summer. For our burger, which is served with this killer homemade aioli and pepper oil, any of our cabs is a winner, as well as the Tally Heart Pinot Noir. All of our meats and seafood are done on live fire thanks to our mesquite grill, so there is an added smokiness and layer of flavor that really holds up well with most of the reds blends and bolder reds on the menu. Tell us about your favorite winery experience—in Arizona or not. Frog’s Leap. If you’re going to Napa, make a reservation. Don’t miss it. For more information: paulmartinsamericangrill.com
Arizona’s
ice #1 ChFo or Fun! 18 Rides
Over
WWW.ENTERTAINERMAG.COM
AND
Attractions