Archive for the ‘Boulders Food & Beverage’ Category

Thanksgiving “To Go” at the Bakery Cafe at el Pedregal at The Boulders

Thursday, November 17th, 2011

Looking for a pre-ordered holiday favorite this Thanksgiving?  You’re in luck!  The Bakery Cafe’s pastry Chef, Joel Gonzalez, is preparing for a bustling holiday season offering the busy baker in your home a selection of six pre-ordered goodies in preparation for the upcoming Thanksgiving holiday including:

  • Roasted Pumpkin Pie-pumpkin custard, Sweet Pastry Crust, and Cinnamon Vanilla Whip Cream
  • Sweet Potato Pecan Pie- Caramel Sweet Potato Filling Spiked with Bourbon
  • Chocolate Cranberry Mousse Torte- Blackout Chocolate Cake, White Chocolate Cranberry Mousse and Dark Chocolate Ganache
  • Apple Walnut Upside Down Cake- Caramelized Apples, Holiday Spice and Walnut Streusel Crust
  • Maple Mascarpone Cheesecake- Chocolate Gingersnap Cracker Crust and Maple Vanilla Bean Glaze
  • Spiced Rum Raisin Brownies with Chocolate Coconut Almond Frosting

Item range in price from $15.00-$25.00 and all orders must be placed by November 21st before 5pm.  So save yourself some time this holiday season and savor the flavors the Bakery Cafe has to offer!

For more information please call the Bakery Café at 480-488-4100 or visit the website at www.elpedregal.com

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The Boulders unveils Promise Rock where Fairytale Weddings Unfold

Friday, January 14th, 2011

Promise Rock

Discovered by The Boulders but created by nature, Promise Rock in the Sonoran Desert foothills is a uniquely beautiful site premiering this spring for couples entering life’s most important union—marriage.  The eternal strength and grace of the 12-million-year-old boulders provide a rock solid foundation while a stunning waterfall signifies the abundance of love and intensity of emotion the bond of marriage evokes.  Even flora and fauna seem to celebrate the joy of nuptials as prickly pear cactus bloom in rich colors, newborn rabbits scamper across the grassy knoll and families of quail scurry among the saguaro cactus. 

The entrance of Promise Rock is marked with a welcoming gate, constructed of natural latillas, (“little sticks”) and adorned with blossoming rosebush vines spilling over with color. The Boulders’ commissioned rock art, of a couple holding hands, is reminiscent of an ancient petroglyph and affirms the honor of marriage throughout civilization. Even the “his & her” saguaro cactus overseeing the venue, symbolize nature’s partnership.  When couples exchange their vows in front of Promise Rock, it’s as if history itself is blessing the union. 

Michael Hoffmann, The Boulders’ Managing Director, the visionary who found the spot for Promise Rock, designed the venue and oversaw its transformation into one of the most extraordinary event sites anywhere in the world.  The stirringly romantic occasion of marriage was his inspiration. “The Sonoran Desert is exquisitely magical and I was compelled to create the most ideal spot in this natural paradise for two people starting their lives together.  I can think of no better way to celebrate the excitement of marriage and honor its importance,” said Hoffmann.

The wedding site is elevated 2,288 ft. above ground level providing extraordinary artist-brushed pink sunset views and panoramic vistas of the valley below.  The lush green manicured meadow is a unique “desert bouquet” and can accommodate up to 250 people for a wedding ceremony.  Wedding guests will get a true bird’s eye view of the glorious desert, including a peek of the emerald green fairways of The Boulders pristine golf course. 

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The Boulders Latilla Restaurant voted the Most Scenic Restaurant by OpenTable.com Diners

Friday, November 12th, 2010

The Latilla Restaurant is named the “Most Scenic View”

As a tribute to the excellent experience provided, OpenTable.com diners voted the Latilla Restaurant the “Most Scenic View Restaurant”.  This restaurant features hand-sculpted booths, latilla and viga wood ceilings, a large picture window with views of a cascading waterfall from a 12-million-year old boulder formation, and an adjoining outdoor patio with an adobe wood-burning fireplace. 

For reservation and additional information, please call 480-488-7317 or visit www.DiningAtTheBoulders.com.

The Boulders Resort Names New Latilla Chef 

Chef Stephen Jones joins the talented culinary team at the Latilla, the Boulders’ signature restaurant renowned for its organic offerings and regional cuisine. As the Latilla’s new Chef de Cuisine, Jones will oversee a kitchen staff of 12 cooks.  “I’d love to add more swagger and panache to Latilla,” says Jones.  “My hope is that our regular local diners and returning resort guests will see the restaurant in a new light.  We are on the verge of taking Latilla to a whole new level, starting with the new menus I’ve planned for the upcoming season.” 

Chef Jones plans to continue offering New American Fare, inspired by flavors of the Southwest.  The menu items will be flavorful yet healthy; rich yet affordable; and creative yet familiar comfort foods.  Thanks to Chef Jones’ intrigue with Arizona’s “history of hunting” (and a 160 year-old recipe he found) he plans to include more wild game, regional local fish and organic starters for the fall menu.   “In the fall, 75% of the organic products are from Arizona,” says Jones. “It makes sense to use these locally-grown products in as many dishes as possible.” 

Please enjoy the recipe for Flat Bread created by Chef Jones.  A favorite in the Latilla Restaurant. 

Flat Bread

Ingredients:

½ oz   Active Dry Yeast

½ c   Whole Milk, Warm

1c + 3 Tbsp  All Purpose Flour

½ tsp  Salt

 

Directions:

  1. Using microwave, place the milk in on high for 1 min
  2. Remove the milk from microwave, stir in the yeast and let sit for 5 min
  3. Combine salt and flour, pour in warm milk and knead for 5 min and form a ball
  4. Place in a metal bowl, cover with plastic and place in a warm place and let rise for 30 min
  5. Remove dough from bowl and separate into 8 balls
  6. Using a pasta machine, roll each ball through as you would for pasta
  7. Once rolled completely out place on full sheet tray with parchment paper, drizzle with EVOO

 Yields: 8 Rolled Portions

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The Boulders Bakery Cafe Reopens with a Fresh New Look and featuring a new Pastry Chef

Friday, October 22nd, 2010

The Bakery Café, the popular breakfast and lunch spot at The Boulder’s el Pedregal marketplace, reopens following a summer makeover. A new menu, inspired by classic patisseries, features freshly made cookies, pastries, cakes and tarts crafted by new Pastry Chef Joel Gonzalez.  The new concept also allows guests to make their own choices for made-to-order salads and a wide selection of mouth-watering sandwiches.  The stunning design makeover is spacious and inviting featuring the award-winning work of local nature photographer Linda Covey.  The Bakery Café’s new “made to order” concept is perfect for a healthy lunch. Guests may order sandwiches and own custom salads selecting from fresh veggies; some from The Boulders’ own organic garden.  New Pastry Chef Joel Gonzalez is a master at classic cakes – think Black Forest Cake with 100% pure dark chocolate; classic lemon tarts or the ever popular “opera.” 

Cake of the Week is available at Palo Verde, Bogey’s and Bakery Cafe

Cake of the Week, created by our talented Pastry Chef, is now available for enjoyment in Palo Verde, Bakery Cafe and Bogey’s Restaurants for $5 per slice.  The Cake of the Week starting Monday, October 25 is a Tiramisu Cake with mascarpone mousse, espresso and soaked ladyfingers. Full cakes are also available for purchase in the Bakery Café (6 inches $17, 8 inches $22 and 10 inches $28).   

The Cake of the Week, Chocolate Pear Torte, from last week was very popular with our guests.  The recipe is below: 

Ingredients:

1  8 Inch Tart Shell Pre Baked

2 Cups Heavy Cream

6 Egg Yolks

3 oz Sugar

12 oz 66% Chocolate

Canned Baby Pears

Directions:

Place cream, sugar, yolks, in a saucepot and whisk till combined. Place over medium heat stirring constantly till it reaches a consistency that coats the back of a spoon remove from heat and strain over the chocolate. Whisk till smooth then pour into tart shell and allow to set for 3-4 hours. Once set slice the pears arrange on top and brush with apricot glaze. Stripe with melted chocolate.

For more information or to place your order, please call 480-488-4100.  The Bakery Café is located at 34505 N. Scottsdale Rd.  Scottsdale, AZ  85266.

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Rolling Stone Diner at The Boulders Resort

Friday, July 30th, 2010

Rolling Stone Diner

The Boulders Resort has added an innovative new dining venue for events and group functions that opens the door to great meals served almost anywhere.  A new state-of-the-art, Airstream Bullet has been outfitted as a deluxe kitchen and dining space. Aptly named the Rolling Stone Diner, the Airstream brings a “Moveable Feast” to even the most remote Sonoran Desert locations.  And the sleek Bullet has been wrapped in custom-made desert landscape scenery befitting The Boulders’ acclaimed Sonoran Desert setting and nature-inspired architecture.

Special menus for breakfast, lunch and dinner have been designed exclusively for the Rolling Stone Diner experience.  Breakfast selections include hearty Sonoran Breakfast Burritos complete with Lenguisa Sausage, Jalapeno Jack Cheese, Yukon Gold Potatoes and Chipotle Sour Cream. The Lux Grill Burger topped with Crispy Onions, Goat Cheese and Chipotle BBQ Sauce promises to be a popular lunch selection, while casually chic dinner menus include Mahi Mahi Fish Tacos served with Tomato Corn Relish, Avocado and Citrus Crema, among other mouthwatering selections.  Jeff Gillick, Director of Sales & Marketing explains, “We are always looking for fresh, innovative ideas that will enhance the guest experience. The Rolling Stone Diner is a retro venue that lets groups experience the breathtaking Sonoran Desert scenery without sacrificing the superlative cuisine The Boulders is known for.”

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Arizona Highways TV at The Boulders Resort

Thursday, May 6th, 2010

Arizona Highways Television Host Robin Sewell, and her film crew, was at The Boulders Resort on May 5 to tape an upcoming show that will air in June. This show will feature our Chef Wiener cooking a recipe that includes items from our organic garden.  Also featured are our Managing Director and Director of Golf. 

The recipe that will be featuring during the show,  by Chef Wiener, is Herb Encrusted Loin of lamb, Maui Onion Puree, Spring Carrots and Parsnips, Pinot Noir Reduction. Chef Wiener began by picking items from the Organic Garden that included Maui onions, carrots, blueberries and fresh herbs.  The lamb is seared with a little olive oil and then baked for a few minutes until perfect mid-rare.  A sauce is made of blueberries, red wine, Maui onions and fresh rosemary. This sauce is reduced.   

The maui onions are blanched in boiling water and then pureed to make a second sauce.  The vegetables are also blanched and then cooked in olive oil with a pinch of fresh chopped herbs until tender. When the lamb is finished baking, it is plated accompanied by both sauces.  The tender vegetables are added. After the meat rests, the lamb is cut into three beautiful slices.

From start to finish the taping of the segment for Arizona Highways Television may have been about 5-8 minutes.   They only had to do one retake, right in the beginning. There were a few times that they stopped filming to adjust the cameras or get still shots. The lights were bright and a little warm.

Overall the day was a huge success, and the crew loved the food. Many of them stayed after and asked Chef Wiener food questions and tips on how to cook.

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The Boulders Executive Chef Michel Pieton

Wednesday, April 14th, 2010

Our Executive Chef, Michel Pieton, joined The Boulders in February 2006.  He oversees the resort’s five dining outlets, which include The Latilla, The Palo Verde, the Bakery Cafe, Rusty’s and Bogey’s at the Boulders Golf Club.  As the Executive Chef, he takes charge of all menu creations and preparations, overseeing daily supervision and training of restaurant staff.  Chef Pieton’s love affair with the kitchen dates back to his early childhood years on the family farm in Normandy, France. Inspired by his mother’s organic cooking – using fresh eggs, butter and farmed poultry and meats, Pieton realized the superiority in taste of ingredients picked fresh from the garden. Over the years, Pieton has built on his French culinary background to develop a distinctive style that he describes as a blend of Asian, Mexican, organic and California cuisine, using light and healthy ingredients.   A 23-year industry veteran, Chef Pieton is a graduate of Gerardmer in Vosges, France, where he earned a Certificat de Formation Professionnel. He began his culinary career at Hôtel du Logis Neuf, France, as Cook-Commis de Cuisine. 

 

Michel Pieton later became Chef de Partie at Le Negre Restaurant, France (three Michelin stars) and Restaurant Les Valois Sofitel Hotel (one Michelin star). From 1975 to 1982, he moved on to kitchens at the world-class Ritz Carlton and Four Seasons Hotels.  Pieton was Chef Saucier, Sous Chef, Banquet Chef, Chef de Cuisine and later Executive Chef at Chicago’s Ritz-Carlton, a Four Seasons Hotel. He was part of the opening team for the Four Seasons Hotel Houston and Executive Chef for Mandalay Four Seasons Hotel in Irving, Texas.  Most recently, Pieton was the Executive Chef for the Four Seasons Hotel Newport Beach in California, a post he held for 18 years.  Under his skillful guidance, the restaurant earned several awards including the AAA Five Diamond award for excellence.  In addition to cooking for President and Mrs. George Bush, Chef Pieton has been invited to cook at the prestigious James Beard House in New York, La Chaîne des Rôtisseurs and Les Amis d’Escoffier. 

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Poached Chicken Breast with Vegetable Quinoa

Thursday, March 25th, 2010

Poached Chicken Breast

 Ingredients:

 1#. chicken breasts (skin off)

4-5 celery stalks

1 large Vidalia onion, quartered

3 carrots, peeled and chopped

4 whole cloves garlic, peeled

2 bay leaves

pinch red pepper flakes

Fresh herbs rosemary, thyme, basil, oregano, parsley)

2 cups chicken stock or broth

 Directions:

Wash and peel vegetables. Remove strings from celery. Wash chicken and place in a dutch oven or stockpot in one teaspoon olive oil. Add chicken broth and bouillon (can substitute Minor’s Chicken Soup Base). Add enough cold water (or broth if you have it) to cover chicken several inches.  Add remaining ingredients. Cook over high heat until broth reaches a rolling simmer, then reduce heat to a low simmer and continue to cook, uncovered for about an hour. Don’t allow the broth to boil or the chicken will become tough. Remove chicken.  Also remove bay leaves, herb stalks and garlic cloves before serving.

 BBQ Sauce for the Poached Chicken

 Ingredients:

 1 8-ounce can tomato sauce

1 6-ounce can tomato paste

1/4 cup minced onion

2 tablespoons brown sugar

2 tablespoons vinegar

2 tablespoons olive oil

3 cloves garlic crushed

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon cayenne

fresh ground pepper to taste

 Directions:

Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes. Makes about 1 1/2 cups of barbecue sauce.

 Vegetable Quinoa

 Ingredients:

 1 cup quinoa, rinsed

2 cups chicken stock or broth

1 small onion, chopped

1 tablespoon Olive Oil

1 Fresno Chile, Minced

6 Green Zucchini, baby

6 Yellow Baby Zucchini

2 garlic cloves, minced

1 TBL Chopped Herbs

Salt and Pepper

 Directions:

In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed. Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through. Yield: 4 servings.

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Corn Chowder Soup Recipe

Friday, March 5th, 2010

 

 

Corn Chowder Soup Recipe

From Chef Gregory J Wiener   

Makes 1 ½ Gallons

 

 

Ingredients

10 each grilled corn

2 each yellow onion

4 each poblano peppers

3 each Anaheim peppers

7 each cloves garlic

2 each shallots

1 bunch cilantro stems

1 each jalapeño

1 each Fresno chili

2 each limes

1qt  cream

½ lb butter

1 gallon chicken stock

To Taste Salt and pepper

Instructions

Start by grilling the corn. While grilling dice onion, peppers, garlic shallots, and cilantro Stems. Then sauté onions in large stock pot until starting to brown then add peppers and garlic. While cooking remove corn from the cob. Throw corn in the stock pot. Put all cobs in a pan with boiling water let boil. Add chicken stock to pot.

Bring to a rolling boil. Add the cob water, cream and season with salt and pepper.

Remove from heat and use wand mixer. Then vita prep and strain though with large China cap. That will help break down corn and thicken soup.

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Sorbet in a Flash

Monday, February 15th, 2010

Sorbet Recipe from Chef Gregory Weiner

Executive Sous Chef at The Boulders

I was doing some research for a culinary competition that I need to be able to make sorbet with in an hour time frame. I played with the notion of using liquid nitrogen but found it to be too expensive. I have to say I was happy with the results. If you are trying this recipe, you can find the dry ice at many local grochery stores. I would call ahead to make sure they have it. The recipe is printed below using raspberries, but any fruit will do. You may need to adjust the water and sugar, as raspberries vary from season to season. I hope you enjoy this recipe.

 Recipe

26 oz frozen organic raspberries

3 oz Corn Syrup or Sugar Water

2 tsp vodka

Crushed dry ice

 Thaw the raspberries, then purée them in a food processor or blender. Pass the purée through a coarse sieve to remove the seeds. Add the puree to a bowl containing the corn syrup and vodka. Stir until the corn syrup has dissolved. At this point the sorbet base can be refrigerated until needed.

 To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin. (Watch your fingers.) Slowly add spoonfuls of crushed dry ice. Continue mixing and adding dry ice a little at a time until the sorbet has frozen.   

Serve immediately or place in the freezer.

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