As I drive up a slightly steep winding hill, making our way to Top of the Rock at The Buttes, I am taken back to my college sorority days when our charter bus got stuck on the incline and I had to trudge my way to the top in high heels and a formal dress. This time things went a little more smoothly, valet service included, and no drunken shenanigans. Just me and my handsome hubs, ready for a night of indulgence in one of the most picturesque dining scenes found in Arizona. The occasion? Charity of course!
The Boys & Girls Clubs of Metro Phoenix is hosting their annual Dish It Out event on October 23, 2016 on High Street from 5-8 p.m. The charity event will feature live entertainment from local bands, delicious cuisine from more than 45 top rated local restaurant and beverage vendors, and a culinary competition among the Valley’s most innovative chefs. All proceeds are donated to BGCMP to benefit the children who depend on their assistance for safety, meals. So we took on the task of eating our way through Executive Chef Gregory Weiner’s favorite menu items in preparation for the Dish It Out event where he will be competing, which coincidentally are all of my favorite foods now.
Not one detail was overlooked from the city and mountain views, to the service, to the pride that Chef and his team take in their food and what they present to their consumers. From using as many local products where they can and when they can, to changing the menu monthly to keep up with what is in season and what inspires them. I could not stop raving as each dish pulled at my food-loving heart strings. I think I used my lifetime allotments of “amazing” and “fantastic”, but that’s exactly what you will get when you dine with Chef Weiner and his team at Top of the Rock.
Trout Tartare: Avocado // Native Seed Cracker // Ginger Pearls // Ponzu
Charred Figs: Whipped Ancho Chevre // Pickled Beets // House Cured Lonza
Charred Octopus: Padron Peppers // Sausage Terrine // Hash Browns // Lemon Grass Butter // Celery
Savory Chicken Doughnuts: Chicken Carnitas // Miso Glaze // Jalapeño Cream Cheese
“Popcorn” Shrimp: Chili & Garlic Agrodolce // Radish Slaw // Kimchi Popcorn
Beer Cheese Soup: Spent Grain Sponge Cake // Candied Pork Belly // Puffed Barley // Hop Powder // Malt Vinegar
Seared Scallops : Sweet Potato Puree // Cauliflower // Radish Garlic Scapes // Aguachile
Colorado Lamb: Carrots // Mint // Fermented Garlic // Wheatberries Ginger // Cashews
50 Day Dry Aged New York Strip: House-aged Prime Niman Ranch Beef-Mole // Spaghetti Squash // Swiss Chard // Pepita Chimichurri
Turtle Posset: Goat Caramel // Yuzu Pecan Custard // Cocoa Pecan “Nutella”
Coconut Custard: Prickly Pear Pearls // Citrus Air // Spicy Peanut Crunch // Hibiscus Aromatics
2000 W. Westcourt Way
Tempe, AZ 85282
Be sure to check out Chef Weiner and other valley chefs at Dish it Out going on October 23rd at 5pm at High Street in Phoenix. Tickets are $75 and are all-inclusive.