Weekend Eats

Three Things to Eat, Drink, and Bake this Weekend

Saturday, July 14 is the French holiday Bastille Day and we're celebrating with a three-course French meal, a few glasses of red wine, and a batch of spicy French macarons.

Check out what's on our plate.

Eat This: Three Course Dinner at Petite Maison -- Chef James Porter and his team are creating a special three-course meal in honor of the cherished French holiday. Start with a decadent sweet corn and summer truffle soup with crab raviolis. Then choose from roasted halibut with yellow tomato coulis or Sous Vide Bistro Tender with crispy bone marrow, rosemary blue cheese spoon bread, and haricot verte for your main course. Finish off your meal with a classic French dessert of a petite Grand Marnier soufflé topped with a Tahitian vanilla anglaise. Dinner will run you $35 per person plus tax and gratuity. Reservations are recommended. Call 480-991-6887 to save your seats.

Drink This: Anything Red at Terroir Wine Pub -- It wouldn't be a French celebration weekend without a few glasses red wine, right? Metro Phoenix has plenty of places to grab a glass of wine but when we want to relax with a glass of the good stuff on a Saturday afternoon, our favorite wine spot is the Terroir Wine Pub in Scottsdale. The helpful staff will help you pick out something tasty to enjoy at their comfortable bar or on their lovely shaded patio.

Bake This: Cardamom Macarons -- Finish up your Bastille Day weekend with a batch of these bite-sized French treats. Our favorite little cookies get a spicy kick from a dash of cardamom and take on a summery feel from the bright lemon filling. If you've never made macarons, check out this handy guide from Food Nouveau before you get started.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Shannon Armour
Contact: Shannon Armour