About Town: Unicorn Milkshakes, Breakfast Tacos and Veggie Bowls at Bobby-Q

July Show Stopper at the Hotel Valley Ho

The monthly creation by Pastry Chef Audrey Enriquez at Cafe ZuZu in the Hotel Valley Ho, whimsically called the “Show Stopper” milkshake, habitually tops the list of my favorite eats in Phoenix.  This month, she features the Unicorn Shake, a mixed berry milkshake decorated with a funfetti cupcake, marshmallows, cotton candy, a rainbow lollipop, whipped cream, a white-chocolate-dipped waffle cone and rainbow sprinkles.  Seriously, what’s not to love?

Hotel Valley Ho

6850 E Main St., Scottsdale

The July “Show Stopper” Milkshake at Café Zuzu in the Hotel Valley Ho.

Summer Vegetarian Bowls at Bobby-Q

I love BBQ, as you may have already guessed.  I think I was weaned on it.  And I also like balance in my life, which, in a large part, includes what I eat.  So I was intrigued by the thought of trying the new menu of summer protein bowls and salads at Bobby Q Great Steaks & Real BBQ.  Owner Bob Sikora and executive chef, Mark Hittle, have developed a line of vegetarian bowls and salads in collaboration with Dr. Art Mollen, a renowned Biltmore-area physician and fitness expert best known for creating the Art Mullen Fitness Trail on the nearby Arizona Canal.

Offered exclusively at Bobby-Q’s Biltmore location at 3154 E. Camelback Rd, the summer protein bowls and salads contain heart healthy items such as black beans, quinoa, coconut rice, soyrizo, spinach, kale, cilantro cashew pesto and mango salsa.  Available through the fall, each can be topped with a choice of rotisserie chicken, shrimp, salmon, or BBQ (of course!).

Bobby-Q Great Steaks & Real BBQ

3154 E. Camelback Rd., Phoenix

The Phoenician: coconut infused basmati rice, peanut sauce, garlic and herb infused lentils, mango salsa, pineapple, avocado and toasted pumpkin seeds on a bed of spinach. I asked for The Phoenician to be topped with rotisserie chicken.

The Sedona: tri-color quinoa, organic white beans, roasted butternut squash, cilantro cashew pesto, seared red peppers and onions, served on a bed of tuscan kale. The Sedona pictured here is topped with shrimp.

Breakfast Tacos at Gadzook’s

Growing up in San Antonio, I sometimes ate tacos three times a day.  And if you were to ask me my favorite time of the day to eat tacos, it would have to be in the morning.  So when I heard that Gadzook’s Enchiladas & Soups started serving breakfast tacos, and that there happens to be a location near our house, the kids and I were over the moon. 

Heading over there one morning after swim practice, we lined up to choose a protein: roasted tomatillo chicken, green chile pork shoulder, or guajillo-braised short ribs (vegetarians can choose sautéed spinach mushroom).  This was scrambled on a grill with smashed jack potato and egg, filled with melted chihuahua cheddar or asadero jack cheese, and wrapped in a corn or corn/flour tortilla.  You can then choose to cover the tacos with either a dry roasted red chile or green tomatillo sauce.  All breakfast tacos, enchiladas, and nachos can be topped with guacamole, Uncle Rico’s pico de gallo, scratch-made crema, slaw, and crumbled cotija cheese, to name a few.

3313 N. 7th St., Phoenix
4031 E. Camelback Rd., Phoenix

 

What am I looking forward to?

This week I plan to visit Jake’s Unlimited, a 90,000 square foot indoor space for games and food, like bowling and bumper cars and laser tag.  Once the summer swim meet season comes to a close at the end of the month, the kids have a break before school starts, so we are headed to Santa Barbara to play in the surf and sand.  If you don’t already follow me on Instagram, now is the time to click here.  xoM

If I were sticking around, what would I do?  **DATE CHANGED TO NOV 2-4**

I just received this press release, and this sounds so ah-mazing:

L’Auberge de Sedona, A Destination Hotel will host “An Intimate Weekend with Isabel and Michael Mondavi,” a food and wine event in collaboration with the Michael Mondavi Family Estate Nov 2-4. Isabel and Michael will be at L’Auberge de Sedona to connect with guests and share their passion for winemaking set to the backdrop of red rock country and the stunning grounds of this secluded creekside resort.

In addition to interactive opportunities with Isabel and Michael, L’Auberge de Sedona’s Executive Chef Franck Desplechin will prepare an array of signature dishes to complement the flavor profiles of the Michael Mondavi Family Estate wines served to create an exclusive food and wine experience for up to 50 guests.

Weekend highlights include:

  • Meet the Winemaker Creekside welcome reception with passed bites by Chef Desplechin and wines from the Isabel Mondavi wine portfolio
  • A four-course, starlit Epicurean Winemaker Dinner overlooking red rock country curated by Chef Desplechin with wine pairings by Isabel and Michael Mondavi
  • “Sweet and meet” chocolate degustation with Sedona chocolatier lulu’s chocolate and Michael Mondavi
  • Signed bottle of Michael Mondavi Family Estate wine as a keepsake takeaway
  • A creekside lunch with Michael pouring renowned wines perfectly paired with cuisine by Chef Desplechin
  • Creekside winemaker Sunday brunch at ETCH Kitchen & Bar

**The epicurean weekend package starts at $3,500 for two people, which includes two nights of accommodations in a luxurious Cottage, select meals and Mondavi Family Estate wines as outlined above, and a $200 spa credit per person for treatments, private yoga or meditation, or retail. To book, visit www.lauberge.com and use promo code: MONDAVI2018. Booking link can be found here. Or call (888) 587-7848.

Photo courtesy of L’Auberge de Sedona

All photos by Marci Symington for texAZtaste.com, with the exception of the photo of L’Auberge de Sedona.

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