Join chef Chrysa on Saturday October 14, 2017 for a PIE MAKING CLASS. A hands-on experience…learn how to make dough and roll it out. Everyone will have their own dough disk to roll into a single crust pie to freeze and take home! Recipes and a light lunch included (wine and/or beer available for purchase). Please email Sabrina at firstname.lastname@example.org to reserve your spot. $70. ++ per person 11 a.m. til 1:30-ish More info in our newsletter http://conta.cc/2ff6ysu
Join us for ARIZONA FALL RESTAURANT WEEK, SEPTEMBER 15 – 23, 2017. Three course menu with choices…$44. per person ++…also, special wine deals!
FALL VEGETABLE STEW
creamy parmesan polenta
LITTLE GEM SALAD
green beans, walnuts, crispy prosciutto, roasted tomato viniagrette
peach, corn, almond & basil relish, grilled crouton
edamame, grilled corn, squash, leeks, castelvetrano olive relish
NONNI’S SUNDAY CHICKEN
braised thighs, mushrooms, white wine, crispy polenta, Italian cheeses
BRAISED CHURRO LAMB RAGOUT
pappardelle pasta, pecorino
LEMON VERBENA PANNA COTTA
apricot sauce, berries, cookie
We will be open for Mother’s Day this year! Sunday May 14th. Treat the mom in your life to a relaxing, delicious dinner at Rancho Pinot. We will feature our regular menu plus Chef Chrysa’s famous PIE for dessert! Call soon to reserve your table…
WEDNESDAY SEPTEMBER 21
5 wines 5 courses
6:30pm $85.00 per person ++
We don’t host many wine dinners at Rancho Pinot but we’re trying to change that! Not
one, but TWO Italian winemakers at this dinner! Fernando Pighin & Figli – from Friuli –
and Tenute Silvio Nardi – from Montalcino. Chrysa’s family on her mother’s side are
from the Friuli region so this dinner has special meaning!
Attending will be Roberto Pighin, representing his family’s estate in Friuli and Emilia
Nardi will share her history as one of the few female leaders in Brunello.
Please give us a call 480-367-8030 or email email@example.com to reserve
your place at this fun dinner…seating will be at larger round tables…invite your friends!
2012 Pighin Pinot Grigio ‘Grave’
Housemade Salt Cod Ravioli
fennel, tomato, olives, toasted crumbs
2013 Pighin Pinot Grigio ‘Collio’
Pan Roasted Fish
2014 Pighin Sauvignon Blanc ‘Grave’
polenta, kale, fig chutney
2013 Silvio Nardi Rosso di Montalcino
Braised Beef Shortrib
white bean & wild mushroom ragout
2009 Silvio Nardi Brunello di Montalcino
with seasonal fruit and cookie
Join us for the 2nd annual Sisterhood of the Stove…An Autumn Picnic…Sunday October 25, 2015…1-4pm…at the Cattletrack Compound in Scottsdale (Cattletrack & McDonald) Celebrate with the best women chefs in Arizona…13 of them! Delicious foods showcasing each chef’s style…lots of Arizona wines & beers, too…entertainment by Trio Rio…all to benefit the Joy Bus, Jennifer Caraway’s organization that brings home cooked meals to homebound cancer patients and their families.
CHARLEEN BADMAN, Fnb – BJ HERNANDEZ , Havana Café – DANIELLE LEONI, The Breadfruit – TRACY DEMPSEY, Tracy Dempsey Originals – MANDY BUBLITZ, St. Francis – LORI HASHIMOTO, Hana Japanese – HELEN YUNG, Sweet Republic – SILVANA SALCIDO ESPARZA, Barrio Café – TAMMIE COE, Tammie Coe Cakes – EUGENIA THEODOSOPOULOS, Essence – RACHEL MILLER, Pistol Whipped Pastries – SHANNON PLOWMAN, La Vie, Pinetop – CHRYSA ROBERTSON, Rancho Pinot
$100. per person all inclusive. Tickets may be purchased via email…contact Sabrina at firstname.lastname@example.org…please include your phone number.
Restaurant Week is just around the corner.
This Fall, we will offer the $44 per person prix fixe menu, which includes three choices for each course: appetizer, entrée and dessert.
Our regular menu will also be available along with special wine selections.
We will have our menu posted later this month at http://arizonarestaurantweek.com.
(*Please note: in order to optimize our seating for Fall Restaurant Week, only a limited amount of reservations will be available through OpenTable. Please call us directly for best selection 480-367-8030)
Tuesday SEPTEMBER 15 at 6:30 pm
Chef KEVIN BINKLEY and Chef CHRYSA ROBERTSON
You definitely do NOT want to miss this dinner!
Long-time friends Kevin (Binkley’s, Bink’s Scottsdale & Midtown, Café Bink) and Chrysa have a running joke about “tweezers” versus tongs…as in, which implement is acceptable in a professional kitchen. Their cooking styles are quite different: his is more elaborate & precise – hence, the tweezers (hemostats) used for plating – and hers is more natural & rustic – tongs for the grill!
So, in the spirit of friendly competition, the chefs have put together a dinner to show who’s “right”!
Chefs Chrysa and Kevin have chosen several seasonal ingredients and they each will prepare a different dish using the same ingredient for each course.
WELCOMING BITES and SPARKLING WINE
. Pickled with Country Pork Terrine
Fresh with Chicken Liver Mousse
Tartare with Garnishes
Grilled with Corn & Lobster Mushrooms
Grilled Breast with Fig Chutney
Braised Leg with Apricot, Olive & Grits
To Be Determined
$90. per person + tax + gratuity
(includes welcome glass of sparkling wine)
Wine pairings for main course $25. additional
Full wine list available
**PLEASE NOTE: due to the nature of this dinner, we are unable to
accommodate any dietary restrictions or allergies…thank you for your understanding
Come join us for a fun evening! Seating will be family style at larger tables.
To reserve, please email email@example.com or call 480-367-8030.
Later this winter, we will do another “Tweezers vs. Tongs” dinner hosted at Bink’s Scottsdale! Stay tuned!
Welcome to our new and improved website! It’s been a long time coming, but better late than never. I hope to spend more time writing about what’s happening at Rancho…things I’m excited about, upcoming events, seasonal garden notes, and probably some irreverent rantings! The restaurant biz is always filled with interesting happenings, so check back often to see what I have to say. All of us here at Rancho truly appreciate and value your support over these past 21+ years! Thanks for being part of our “family”!