Sunday: Live & Local
Sunday night we attended Live & Local benefitting the Boys&Girls Clubs of Greater Scottsdale at the Scottsdale Civic Center Plaza. It was a gorgeous fall evening which was perfect for walking around an outside eating and drinking event. Rows of tents filled with local food and spirits surrounded a stage where live music pumped into the night air.
About a dozen restaurants were represented offering up delicious samples of some of their best dishes. Food highlights included Tryst Café’s grilled chicken with quinoa and hummus, The Western’s smoked ribs, Cheeseburger from Cold Beers & Cheeseburgers and Nothing Bundt Cake’s red velvet. Old Town Scottsdale’s Su Vino was serving bubbly Rose’ that was dangerously delicious. Arizona Stronghold was also letting the good time flow by showcasing four of their signature wines (our favorite was Mule’s Mistake.) The lines were surprisingly short and we were never without food or libations for very long. Boys&Girls Club blankets were being sold (which was genius) so people could lay them out in the lawn and enjoy the bands. I couldn’t think of a better way to spend a Sunday evening benefitting a great cause!
Monday: In the Kitchen, Behind the Bar A Night of Storytelling
Hosted by the Arizona Republic this Storytelling event was held in a private room at The Gladly. A three course dinner was served as Local Mixologist and Chefs told their Stories. The feature teller’s included The Gladly’s Brian Goodwin and Richie Moe, Virtu’s Clint Spotleson, The Phoenician’s Lee Hillson, LTB Concepts Aaron May, and The Last Drop’s Travis Nass. The stories varied from old family tales, career beginnings, individual journeys throughout their professions and even a hilarious R–rated story about making ice. I was really taken in by the passion each of these Valley men had about their specific craft.
I can’t forget to mention the dinner. The Gladly delivers again! Starting with the Original Chopped Salad, which like many Valley residents is an absolute favorite of mine. For entrees we had the choice of Pan Seared Scallops, Duroc Pork Loin or Buttermilk Chick Breast. I chose the scallops. This mouthwatering dish never disappoints. The scallops were served atop sweet corn grits (which are out of this world) along with pea greens. There is such a nice balance of flavors and comfort in this dish. Buttermilk Bread Pudding was served for dessert which was topped with blueberry compote and vanilla ice cream.
For more information on Arizona Republic’s Storyteller Project visit: http://www.azcentral.com/azstorytellers/events.html#november2