3-course menu at Tempe restaurant to benefit student arts organi - FOX 10 News | myfoxphoenix.com

3-course menu at Tempe restaurant to benefit student arts organization

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A Tempe restaurant is featuring a menu throughout July that benefits underserved schools in Arizona.

Top of the Rock, located at the Phoenix Marriott Tempe at the Buttes resort, is offering a three-course menu with a portion of the proceeds benefiting the Act One Foundation.

The Phoenix-based nonprofit supports educational field trips to fine and performing arts for Arizona's less fortunate schools.

The menu is inspired by traditional Southwestern and Sonoran cuisine and costs $34.95 per person, with an optional $15.00 wine pairing.

$5 of every charity menu sold during July will be donated to Act One Foundation in early August.

The menu:

1st Course
Jicama Street "Snack"
Fresh Jicama, Grilled Pineapple Sticks, Key Lime, Chile Dust
Optional Wine Pairing: Graf Hardegg Gruner Veltliner

2nd Course
Duck Confit Enchiladas
Smokey Guajillo Sauce, Calabacita Con Queso, Petite Mizuna Salad
Optional Wine Pairing: Brownstone Pinot Noir

3rd Course
Dulce De Leche Mini Tortes
Caramel Sauce, Vanilla Bean Ice Cream
Optional Wine Pairing: Jacobs Creek Sweet Moscato

Top of the Rock chooses a local nonprofit to support each month.

Top of the Rock menu to benefit Act One Foundation
$5 from July charity menu to be donated
www.marriott.com/hotels/hotel-information/restaurant/phxtm-phoenix-marriott-tempe-at-the-buttes
www.act1az.org


Duck Confit                                            
    
4 each    Duck Legs
1 Tbls    Kosher Salt    
10 each    Garlic Cloves
4 each    Bay Leaves
1 sprig    Fresh Thyme
4 cups    Orange Juice    
2 each    Jalapeno
1/2 Pounds Celery    
1/2 Pounds Onions    
1/2 Pounds Carrots
4 each Guajillo Chile
                    
Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.                    
Preheat the oven to 200 degrees F.                        
Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.                    
Place the duck into a cool pan over medium heat, allow to brown slowly and evenly.  Once brown on all sides add the aromatice and orange juice to the pan.                         
until the meat begins to pull from the bone. Allow to rest in the juices for 10-30 minutes. Serve as desired.                     

Masa Crepes                    
                            
1/2 cups Maseca - Instant Masa                    
1/2 cups AP Flour                    
2 each Egg, Whole                    
1 tsp Baking Powder                    
3 tbl Butter                    
1/2 tsp Salt                    
1/4 tsp    White Pepper                    
1/3 tsp    Cumin                     
1/3 tsp    Corriander                    
1 cups Milk                    
1/2 cups Water    

In a large bowl, combine the masa and the AP flour. Add the remaing dry ingredients.            

In a separate bowl, crack the eggs and beat lightly. Incorporate the remaining wet ingredients.  Slowly add the wet ingredients to the dry ingredients, allow to rest at room temperature for 30 minutes.                         
Heat a skillet then lubricate it with cooking spray, butter, or oil. Add two tablespoons batter and swirl to cover the bottom of the pan. Cook until the color turns golden brown on the bottom. Flip and cook until the crepe sets.      

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