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Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Just because your dinner cost $5 and was given to you at a drive thru doesn't mean you have to drink any old wine with it.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Serves 5
- 7 1/2 heads baby lettuces, assorted
- 7 1/2 ounces sablefish fillet, hot smoked
- 5 each plums, cut into wedges
- 1 3/4 pounds white grapes, split
- 7 1/2 each shallots, peeled & roasted
- 1/4 cup yellow & red peppers, deseeded & roasted
Marinade
- 3/4 cup white verjus
- 3/4 teaspoon tarragon, chopped
- 1 1/2 teaspoons balsamic vinegar
- 2 tablespoons canola oil
- 2 1/4 teaspoons Dijon mustard
Marinade - combine all ingredients and bring to boil, remove and pour over grapes. Let stand for 1 hour and remove grapes from the marinade. Reserve the marinade to toss the lettuce in. To serve, toss lettuce in marinade and garnish with the rest of the ingredients. The sablefish should be flaked and served on top of the greens.
Courtesy of www.5aday.com
