Mix and mingle while tasting exceptional wines from around the world and hearty appetizers.
Wines and silent auction items will be available for purchase.
Tickets are $50 and available at Brix, Criollo, and through Girls on the Run of Coconino County.
ALL proceeds benefit GOTR.
Thanks!
Anyone who has dined at Brix or Criollo over the last few years is probably aware that we source as much of our produce as possible from McClendon Farms in Peoria, Arizona. I always like to consult Bob McClendon before a menu change and with the upcoming summer season I thought that I would pay him a visit and get some ideas.
The first thing that struck me as I drove to Bob’s was the topography. There were no farms in sight; in fact, I drove through about 20 miles of strip malls and development before coming to a ten foot wall with a large electric gate. Hidden behind the gate I found a 25-acre oasis of citrus trees, beehives, lettuces, and an array of heirloom vegetables where some of the best chefs in the southwest come to stock their kitchens.
When I got out of the car I was greeted by a tall, suspenders-clad man who looked at least fifteen years shy of his 77 years…a testament, I believe, to his organic diet and obvious love for how he makes his living. He drove me around in a golf cart and we looked at the departing crops: the citrus, carrots, beets, chard, broccoli, and radishes that filled out our winter menus.
We talked about the crops that were just getting started and what we could expect to see in the coming month: tomatoes, eggplant, basil, sweet corn, squash and zucchini. As we roll into our first summer season with Criollo, I asked Bob about upcoming produce that may fit our new Latin concept. Bob recommended okra, micro cilantro, and sweet Patron & Shishito peppers. He also told me that squash blossom quesadillas were one of his favorite ways to prepare the upcoming crop.
So, while you can expect to see the return of ricotta-stuffed squash blossoms at Brix, you can be sure that we are going to give Bob’s favorite a try along with sautéed okra and padron peppers down at Criollo. We thank Bob for his amazing dedication to growing the best produce in the southwest and for making our cuisine that much better by allowing us to feature it. And we hope that you will be by soon to see for yourself.
Thanks,
Chef Dave
We are pleased to announce the debut of our Spring Menu, featuring this season’s selections from our local farmers and ranchers. Our menu has expanded a bit this spring to offer our guests a wider selection of the season’s finest. Some exciting additions and returning items include: Fresh Goat Cheese from Black Mesa Ranch, Short Ribs from Hook and Spear Ranch, and Desert Sweet Shrimp from Gila Bend.
We hope our selection of appetizers will encourage you to join us at the bar for a cocktail or glass of wine and small bite, and our new dinner entrees will be sure to satisfy you as well.
Also on the horizon as the weather warms is the opening of our patio — we weren’t voted Flagstaff’s Best Outdoor Dining by readers of the Arizona Daily Sun for nothing! — as well as NAU’s Spring Commencement and Mother’s Day. For Commencement, we will have a special lunch service on Friday, May 7th, and we will open at 3pm for dinner service on Saturday, May 8th. Then, on Sunday, join us for Mother’s Day Brunch starting at 10am. (We will, as always, have dinner service on Friday and Sunday, beginning at 5pm.)
Flagstaff’s unique geography offers us in the kitchen a unique opportunity to present our guests with a wide range of seasonal produce from various areas in Arizona. The Verde and Chino Valleys will bring the first tastes of spring in a month or so, and a taste of summer will come from Phoenix and McClendon Farms. Also, be sure to look for specials that feature carefully selected products from Flagstaff’s very own Community Market.
We look forward to cooking for you and your dining companions in the near future,
Steve Kosanovich
Brix Chef de Cuisine
Hello, everyone. The perfect storm has officially descended on Flagstaff — three feet of snow by Friday?!?! — but today still seems as good a time as any for a Brix update.
First and foremost, our scheduled Winemaker’s Dinner with Patricia Green Cellars has been canceled due to the storm systems rolling through the region this week. We will definitely reschedule, though, so stay tuned!
Other news:
That’s all for now. Thanks, as always, for your continued patronage, and be careful out there!
Presents for you on January 20, 2010
A Wine Dinner
Brix is proud to host Patricia Green Cellars on the 20th of January for a night of Sauvignon Blanc and Pinot Noir from Oregon. These wines will be complemented beside a menu created by Brix’s Chef de Cuisine Steve Kosonovich and his kitchen crew.
For more information please feel free to contact Anthony at the restaurant 928.213.1021 or Patricia Green Cellars @ www.patriciagreencellars.com
First Course
Kumamoto Oyster with Radish Mignonette
2007 Oregon Sauvignon Blanc
Second Course
Pan Roasted Columbia River Sturgeon, Thyme Butter, and Confit of Campari Tomato
2007 Ribbon Ridge Estate Pinot Noir
Third Course
House Made Cavatelli Pasta with Oregon Mushroom Ragout and Toasted Hazelnuts
2007 Four Winds McMinnville Pinot Noir
Fourth Course
Stumptown Roastery Coffee Rubbed Antelope Loin with Carmelized Baby Carrots, Leek and Mushroom Bread Pudding, and Marion Berry Sauce
2007 Reserve Willamette Valley Pinot Noir
Fifth Course
Grilled Comice Pears with Frisee and Rogue River Blue Cheese
Patty Green’s Madeira
Sixth Course
Rose Water Scented Strawberry Compote with shortbread
Panama White
$85/person*
*tax & gratuity not included
I know time speeds up as we get older but I am completely amazed that we are almost to the end of 2009! We shouldn’t be surprised that this year has flown by given what we have been up to: Taking over Café Espress and turning it into our newest restaurant — and Flagstaff’s newest hot spot — Criollo Latin Kitchen.
First and foremost, we hope you enjoy Brix’s new website. Brad at Sweet Lid Solutions has been hard at work putting together a site that is not only better looking, but more functional and packed with information including the new blog. Look for posts from Anthony, David and myself about upcoming events, wine and food, and — of course — photos of Laura’s and my new baby daughter, set to arrive on Christmas Eve.
Second, if you haven’t already stopped in, come see us at Criollo and try out some of Chef Dave’s hand crafted, Latin inspired, local food, and wash it down with some of South America and Spain’s tastiest wine and cocktail selections.
New Year’s Eve is almost here, and Brix will once again be serving up a New Year’s dinner not to be missed. Click here to read about this year’s fare and call soon for reservations. Space is limited and filling up quickly! Also, don’t forget to check out December’s Sunday Supper menus, sure to warm your belly on a wintery Sunday evening!
Finally, thanks to all the Arizona Daily Sun readers who voted Brix “Best Outdoor Dining” and “Best Place for a First Date” in this year’s Best of Flagstaff polls. And, as always, thank you all for your continued patronage and support of our efforts to promote the local farmers and ranchers of Arizona.
Take care, and happy holidays!
Paul
