Recipe: Home Grown Shandy


Mixing beer and spirits together is nothing new. Shandies have been enjoyed around the world for centuries. But today, shandies are experiencing their own shining moment across cocktail culture and bars everywhere. And at Twisted Grove, we consider them our signature sippers. In fact, we offer five shandies to choose from on our cocktail menu. Or is it beer menu? Let’s just say we offer five shandies. Now, we are sharing a page directly from our recipe book; here is how to make our Home Grown Shandy.

Here’s What You Need..

  • Ice

  • Tall glass

  • 1-ounce Deep Eddy grapefruit vodka

  • 1 ½-ounce of fresh-squeezed grapefruit juice

  • Four Peaks Sunbru

  • Grapefruit peel for your garnish

First, fill your frozen tall glass with ice. Next, add your grapefruit juice and vodka. Be sure to stir it well. Top it off with the Sunbru. Finish it with your grapefruit peel.

This recipe will make one serving.

Want More Shandy?
Don’t miss owner and Chef Chris Collins at the Scottsdale Culinary Festival on April 14-15. Collins and the Common Ground Culinary team will be co-hosting a new showcase called Liquid Arizona alongside the folks from Phoenix Magazine. Our sister restaurant Grassroots Kitchen + Tap is set to host a cocktail-making class and Twisted Grove will be giving cocktail fans insider tips during the course of a fun and informative spring season shandy seminar. Both experiences are included in the $12 to $15 festival admission.

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5 Spring Season Vegetables We're Excited About

Common Ground Culinary Spring Seasonal Vegetables.jpg

Spring is in the air, and with the new season’s arrival comes a whole host of springtime veggies. Some of the vegetables in season right now include asparagus, broccoli, butter lettuce, green beans, rhubarb and more. We have picked a few of our own favorites, and have listed where you can find the spring-fresh ingredients in our dishes.

Artichokes: These veggies are chock-full of powerful antioxidants. They are also an excellent source of fiber. Artichokes can be prepared in a variety of different ways, but we prefer ours grilled with a sprinkle of black pepper and maldon sea salt.
On the menu: California Artichokes

Corn: This yellow veggie is a spring season favorite. This time of year, as the weather warms and the days grow longer, we can’t seem to get enough of it. Although it is great as a stand alone side, we like to add corn to salads for a pop of color and flavor.
On the menu: Sunny Cobb Salad

Broccoli: Packed with essential vitamins, broccoli is not only a healthy choice, it’s a versatile one, too. We like to add the green veggie to protein-centric dishes, and we offer it up as its own side as well, seasoned with sea salt and fresh-cracked black pepper.
On the menu: Swordfish

Spinach: Not just a favorite of Popeye, spinach is a favorite of ours too, for its versatility and how seemingly easy it is to prepare. We like adding this leafy green in chilled and warm dishes, served in salads, brunch dishes or sides, like our rich, saucy creamed spinach with reggiano parmesan cheese.
On the menu: Spinach + Bacon Salad

Basil: Veggies aren’t the only crop flourishing this season, a range of herbs are in season, too, including basil. The aromatic herb has a subtle, peppery flavor that eventually sweetens. Basil is also great in cocktails, and we like to use the ingredient to top off some of our dishes.
On the menu: Eggs in Purgatory

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4 Sweet Desserts from Our Menu to Share With Your Sweetheart This Valentine's Day

Twisted Grove Valentines Blog Feb 2018.jpg

Love is in the air this month at Twisted Grove. We can’t think of a better way to celebrate Valentine’s Day than with a sweet dessert for two. Whether you like sweet or savory, all-things chocolate or prefer a piece of pie, we’ve got you, and your sweetheart, covered.

Tres Leches Cake
Also known as “pan tres leches,” this light and airy sponge cake is soaked in three milks; evaporated condensed milk, sweetened condensed milk and heavy cream. At Twisted Grove, ours is served with salted caramel, whipped cream and fresh berries. And it makes for a sweet ending to any meal.

Chocolate Cheesecake
Chocolate lovers, rejoice! This decant dessert is for you. Whether your date is a chocolate lover, or you both are, this dessert dish is sure to be a hit this Valentine’s Day. A chocolate brownie crust and luxardo cherry drizzle make it even more delicious.

Butterscotch Pecan Pie
A classic that can’t be missed, our Butterscotch Pecan Pie is award winning. Find out why -- hint, it might the candied pecans or tasty whipped cream -- and try it for yourself.

Cookies and Chocolate Milk
Not just any ol’ cookie, our chocolate chip cookies are baked with chocolate chunks and sprinkled with sea salt. The chocolate milk makes a nice pairing.

View our full menu here.
Contact us with your reservations. Call us or book online.

Twisted Grove Phoenix: 602-730-3533
Twisted Grove Scottsdale: 480-699-0811

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Get a Healthy Start to the New Year With These 5 Menu Items

Twisted Grove Brussels Sprouts January 2018.jpg

At Twisted Grove we take a from-scratch approach to food, and at our restaurants you can find a variety of New Year’s resolution-friendly dishes on our menus. Here are a few of our favorites, because eating healthy doesn’t mean reaching for packaged diet snacks and sitting down for meals made up of flavorless iceberg lettuce.

California Artichokes
Packed full of antioxidants, fiber and prebiotics, artichokes are nutrient powerhouses. These veggies are also high in protein. In fact, artichokes contain four grams of protein, which is a significant amount for a vegetable. Our California Artichokes are flame grilled and seasoned with cracked black pepper, maldon sea salt and served with a citrus aioli and make a great start to any meal.

Charred Brussels Sprouts
A Twisted Grove favorite, Chef’s Charred Brussels Sprouts are not only delicious, they pack a healthful punch, too. Brussels sprouts are a good source of iron, potassium and protein. These veggies also offer other benefits that can boost overall health, such as Vitamin C, which keeps the immune system strong, and antioxidants that provide anti-inflammatory benefits.

Salmon + Wonder Salad
Beets, curly kale, toasted cashews, red onion, salmon and a lemon-parmesan vinaigrette dressing all come together to make up our nutrient-dense Salmon + Wonder Salad. Components like beets and kale are high in immune-boosting Vitamin C. Kale also helps to aid in digestion, plus it’s low in calories, at just 36 calories per cup. It’s no wonder how this salad got its name.  

Eggplant Stack
A vegetarian-friendly option, our Eggplant Stack is piled-high with quick-fried eggplant, sweet pepper relish, dressed arugula and creamy burrata cheese. While generally thought of as a vegetable, the round, purple eggplant is actually a berry, which makes for a fun topic to quiz your friends on over lunch at our place.

Scottish Salmon
A great source of proteins and rich in Omega-3 fatty acids, salmon makes for a great alternative to chicken or beef. Salmon is also high in B vitamins and is a good source of potassium, in fact, a five-ounce serving of salmon contains 10 percent of your daily recommended potassium intake, which is more than a banana. Our Scottish Salmon is served simply grilled with a helping of roasted cauliflower.

Eating healthy in the new year doesn’t have to be difficult or tasteless. Show us your healthy food photos by using the #twistedgroveaz tag.

View our full menu here.

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6 Foodie-Friendly Cookbooks to Give This Holiday


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

Twisted Grove Holiday Pies.jpg

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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