Culinary Masters Part Three
It started with Eddie Matney back in February. In March Beau MacMillan gave it a go. Now it's Matt Carter's turn. Tonight, Don't miss NY Times-acclaimed chef Matt Carter as he steps out of the kitchens at his own restaurants Zinc Bistro and The Mission, and gets busy behind the scenes at the historic Monti's la Casa Vieja in Tempe. The third part of the Culinary Masters Series offers guests the chance to try a special menu from the chef which includes crispy crab cakes, smoked salmon salad, roasted thyme smoked veal chops, Cabernet braised short ribs, charred poblano grits, rum raisin bread pudding and espresso chocolate gateau with caramelized bananas and brandied cherries. Menu items will be served a la carte. Prices vary. Reservations are recommended. Click here to check out the full menu and to book your table.
It's national Pretzel Day! Instead of making plain ol' boring pretzels or worse --- eating a bag of store bought pretzels --- throw together these magical Pretzel Dogs. They are surprisingly easy to make and if you want to take them up a couple notches, swing by Schreiner's Fine Sausage Co. and pick up a handful of their housemade hot dogs.