6 Foodie-Friendly Cookbooks to Give This Holiday

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Here at Twisted Grove you may have noticed that we have a thing for cookbooks. You can thank Chris Collin’s for that. From our take-a-book leave-a-book bookshelf that greets guests in our entryway in Scottsdale to the cookbooks peppered around the restaurant in Phoenix, there’s always one in sight. Cookbooks make wonderful holiday gifts. Here are a few favorites.

Modern Potluck: Beautiful Food to Share
Featuring a vast collection of photo-worthy make-ahead recipes, 100 of them, in fact, Modern Potluck: Beautiful Food to Share not only provides practical information accompanied by beautiful photos, but a speciality diets’ cheat sheet of sorts for home cooks to study while attempting to navigate food preferences and allergies when cooking for a crowd.  

Critics say: "Isn't it time to share dishes that represent how people cook today, full of vibrant seasonal vegetables and punchy flavors? If you need to wow your gluten-free, allergy-ridden, dairy-free, soy-free, vegan cousin and make your meat-happy carnivore brother-in-law happy with the same dish, this is the book for you." - Epicurious

Appetites: A Cookbook
In his most recent cookbook, the first in over 10 years, world traveler and chef, Anthony Bourdain boils down his forty-plus years of experience while showcasing his personal favorites from the world across in Appetites: A Cookbook.

Critics say: “In what might be his most accessible book yet, Bourdain reveals his “Ina Garten-like need to feed the people around me” with a terrific collection of recipes for family and friends.” - Publishers Weekly

Meehan’s Bartender Manual
In this book, Jim Meehan’s life behind the stick is chronicled through enlightening yet practical chapters that mix both insight with history. Covering topics like cocktail history, bartending, menu development and drink productions, this book gives cocktail enthusiasts all the tools needed to create a well-stocked bar at home.

Critics say: "Absolutely necessary for any spirits dork.” - Christine Muhlke, Bon Appetit

Bianco: Pizza, Pasta and Other Food I Like
After years of anticipation for Chris Bianco’s cookbook to debut, the wait is finally over. Now, pizza lovers can re-create Arizona’s favorite pizzaiolo’s pies at home. This book makes a great gift for foodie friends or the pizza aficionado in your life.

Critics say: ”Chris Bianco’s First Cookbook Is a Peek Inside the Mind of a Pizza Savant” - Daniela Galarza, Eater

Dining In: Highly Cookable Recipes
Alison Roman’s debut cookbook Dining In: Highly Cookable Recipes is a easy-to-navigate guide to home cooking. Featuring 125 recipes, the book features quickie techniques and edgy writing full of opinions and humor.

Critics say: “This is not a cookbook. It's a treasure map. Alison Roman joyously leads you to the promised land of extraordinary home cooking. Into every one of her stunningly beautiful recipes she's tucked the clues that will invariably lead you to deliciousness: keep it simple, have fun with your food, pack in the flavor, and, most importantly, share it with the people you love.” - Samin Nosrat, bestselling author of Salt, Fat, Acid, Heat

100 Years, 100 Chefs, 100 Recipes
The bold flavors of the southwest are present in Arizona’s iconic centennial cookbook, 100 Years, 100 Chefs, 100 Recipes. With recipes from varying region, Tucson to Sedona and places in between, this book showcases a little bit of history and the unique cooking styles and recipes of Arizona’s most talented chefs.

Critics say: “Featuring recipes from James Beard award winning culinary maestros to regular-folk home chefs, this cookbook celebrates 100 years of Arizona's unique melting pot of Southwestern culinary culture.” - Local First Arizona

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It's Pie Season, We're Taking Holiday Pie Orders Now

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Thanksgiving just got sweeter! This holiday season our entire Common Ground Culinary family of restaurants will be offering up a delicious selection of made-from-scratch pies. Pie lovers can order these seasonal delights at the Phoenix locations of Twisted Grove Parlor + Bar and Grassroots Kitchen & Tap. In our Scottsdale locations, which includes Wally’s American Gastropub, Twisted Grove Parlor + Bar and Grassroots Kitchen & Tap, guests will be able to order and pickup from our sister sweets shop Sweet Provisions.

Holiday revelers can slice into a variety of house-made flavors including coconut cream, butterscotch pecan, apple, and pumpkin. At the Phoenix location of Grassroots Kitchen & Tap diners bring home pumpkin, coconut cream and key lime varieties. Twisted Grove Parlor + Bar in Phoenix will be offering apple and butterscotch pecan pies to go. Sweet Provisions will feature additional flavors including strawberry rhubarb, blackberry and chocolate mousse. All pies cost $24 and a 72-hour advanced order is required.

We will be taking your pie orders from November 1 to November 20 and again for Christmas from December 1 to December 22.

As you gather around the table this holiday season take a moment to share your festive shots with us and tag your pie pics with @twistedgroveaz and @sweetprovisonsaz.

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All About Azuñia, A True Organic Tequila

Image via Azuñia Facebook

Image via Azuñia Facebook

We are known to mix it up with a variety of spirits here at Twisted Grove, one of which is Azuñia Tequila. Hot off the heels of a recent pairing dinner with the agave libation we thought we’d share with you a little more information about one of our favorite, and truly organic, tequilas.

All About Azuñia
Grown in the Jalisco Valley, this field-to-bottle craft tequila is the exclusive export of Agaveros Unidos de Amatitán, and its second-generation, family-owned-and-operated Rancho Miravalle estate. A powerful force in the tequila world over the last two decades, this hand-harvested tequila is made with 100 percent pure Weber Blue Agave, grown in the Jalisco Valleys, an area which offers the perfect growing conditions due to its soil and climate.

Azuñia Process
Agave spends between eight and 10 years in the fields before it is harvested. At its peak ripeness, when sugars at at an optimal level, the agave is hand-harvested, then, the organic agave is traditionally roasted in clay hornos for up to 36 hours. This roasting process ensures depth of flavor and authenticity. Unlike other tequila brands, Azuñia never uses commercial yeast to speed up the fermentation process. And why would they? Yeast is naturally produced over the five to seven day fermentation process. Next, it is finished with an open-air fermentation process then bottled in small batches on the premises.  

Drinking Azuñia
Whether you are inclined to sip a Mexico Mule, our take on the iconic Moscow Mule with an agave twist, or if you prefer a sipper like our Sweet and Spicy, with tequila, Grassroots sour, jalapeno agave and cayenne-salted rim, there is no wrong way to enjoy Azuñia Tequila at Twisted Grove. Now, #letsgettwisted.

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Twisted Hour, Brunch Service and Late Night Dining: Twisted Grove Is Now Open in Phoenix

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It’s here! After much anticipation the new Twisted Grove location is now open. Taking up residence in the Biltmore neighborhood, at cross streets 32nd Street and Camelback Road, Twisted Grove Phoenix was a project Chris Collins had been dreaming about for sometime. "Ever since I first opened Twisted Grove in Scottsdale two years ago, I've been looking to bring it to the neighborhood where I grew up." said Collins. The new, stylishly-designed space will feature a few new additions, like brunch service, complete with a champagne station and late night dining. Here’s the scoop on Twisted Grove Phoenix.

Twisted Hour
Happening daily from 3 p.m. to 6 p.m. Twisted Hour is our take on happy hour. During this time we offer up discounts on some of your favorite noshes, like a selection of bruschetta boards, freshly shucked Pacific Northwest oysters and crowd favorite, picnic chicken. Additionally, Twisted Hour features $4 16-ounce craft drafts, $6 Twisted Shandies and $7 fine cocktails and glasses of wine, sure to put a smile on your face.

Late Night Dining
We’re offering up a handful of crowd favorites on our late night dining menu, from a variety of stone oven flatbreads to meatball sliders on brioche. Our bar crew will also be pouring up craft cocktails that pair perfectly with the new late night menu, from 9 p.m. to 11 p.m.

Brunch
Our crew is pulling out all of the stops to satisfy thirsty brunch goers. On the weekends we’ll offer a champagne station and Bloody Mary bar where guests can customize their favorite brunchtime cocktails. The weekend brunch menu will feature savory favorites like our Cowboy Short Rib Hash and Crab Cake Benedict as well as eats to satisfy your sweet tooth, like Sweet P’s French Toast, with whipped butter, powdered sugar atop an ice cream base.

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Dandy Shandy: The Origins of Beer Cocktails

Mixing spirit or juices with beer has long been common practice, but how did this popular libation come to be?

Born in Britain
From across the pond and here in the United States, some variation of the modern day shandy has been sipped and enjoyed the world across for centuries. Historians commonly trace the shandy back to 19th century Britain when a drink called The Rich Man’s Sandy Gaff was widely sipped by the population. This shandy was a mixture of both champagne and ale. And for those who could not afford bubbly, ginger beer or lemonade was a common substitute. Others cite that shandy first made its debut during the reign of Henry VIII, as historians claim that the King of England came up with the concoction as a tonic. While its origins are certainly murky, one thing is clear. The shandy has widespread staying power. Across the globe drinkers have created their own variations of shandy, including in Germany, where radler is commonly enjoyed.

Shandies, The Twisted Way
We’ve put our own twist on the shandy. At Twisted Grove we offer five different varieties of the libation. Our Southern Style is made with an amber ale, brandy, lemonade and is sweetened with a touch of peach. The Homegrown features locally-brewed Four Peaks Sun Bru in addition to vodka and grapefruit. Made with Founder’s Dirty Bastard Scotch Ale, the Dark & Shandy is a stronger sipper with rum and ginger beer. Our Blueberry Lemon combines Bell's Oberon with St. Germain, blueberry and lemon as its name illudes. And finally, the Victory Lap with Prima Pils, Patron, lemon, agave and jalapeno round out our list of shandies with a bit of regional flare and no shortage of southwestern kick.

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Fresh and Sustainable Seafood, in Arizona?

The state of Arizona is not exactly synonymous with fresh seafood. More like Sonoran Desert cactus, red rocks and desolate deserts. We are a landlocked state after all. But the tides are changing thanks to Chula Seafood. Here’s how this San Diego-born seafood distributor is changing the seafood landscape and delivering from boat-to-plate, right here in Arizona.

About Chula

Established in 2009 in San Diego by the Heflin family, this family-owned and operated fishery specializes in commercial fishing and wholesale distribution. And lucky for Arizona residents, Chula Seafood began delivering fresh fish to the desert in 2015. Each Monday Jon Heflin fuels up for a drive to California to pick up an assortment of fish directly from the Chula facilities twice per week, fished from the decks of Chula, a custom-built harpoon boat. This haul supplies local restaurants across town, and their own brick-and-mortar shop in Scottsdale, with a recurring supply of fresh fish.

Common Ground and Chula

There are a variety of great Arizona restaurants that are currently working with Chula Seafood at this time, two of which include Twisted Grove and Grassroots. The next time that you order a poke dish from Grassroots or our So-Cal Swordfish, you can take a bite and know that what you’re enjoying is not only fresh but sustainably-sourced, too.

Our Approach to Fresh Ingredients

At every point possible we prefer to use only the freshest ingredients and locally-sourced products, like organically grown greens, in our kitchens, here at Twisted Grove, and across all of the Common Ground Culinary concepts. This method fits with our from-scratch model and gives our guests an authentic dining experience, because who doesn’t prefer fresh, local ingredients?

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5 Summer Season Vegetables We're Excited About

Summer is nearly here, and with the new season’s arrival comes a host of summertime veggies. Vegetables in season right now include radishes, beets, bell peppers, zucchini, rhubarb and more. We’ve selected a few of our favorites, and have listed where you can find these summer-fresh ingredients in many of our dishes.

Arugula: A nutritious alternative to standard iceberg lettuce, arugula is a leafy green that can be used in a variety of dishes. We like to pair it with housemade pasta noodles, cucumber and a whole host of other fresh ingredients to make our iconic salad.
On the menu: Twisted Noodle Salad

Cucumber: Summertime brings joy, and joy to the garden with cucumber. Great in a range of cuisines, and tasty when prepared in hot or cold dishes, the cucumber is a favorite of ours. It also makes a lovely cocktail garnish.
On the menu: Sunny Cobb Salad

Garlic: This seasonal vegetable kicks up the taste in a variety of dishes, including one of our favorite appetizers.
On the menu: Charred Brussel Sprouts

Corn: When it comes to summertime barbecues and seasonal warm weather cuisines, corn is a culinary staple. Cooked on the grill, boiled or sweetened, no summertime meal is complete without this yellow, tall-growing vegetable.
On the menu: Angry Bird Flatbread

Carrot: This colorful summer vegetable packs a punch when it comes to nutrition. Whether prepared as a snack and paired with a cold dip or used as a garnish in a hearty entree, we’re thankful for this summertime vegetable.
On the menu: Gnocchi and Short Rib

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