Category: TASTING CELLAR

By BILL HUFFMAN

A golfing buddy of mine recently returned from Bandon Dunes with terrific tales from the Great Northwest.

Incredibly, he wasn’t talking about seaside golf. This was all about Bandon’s fabulous food and outstanding drink, something most golfers hold in high esteem.

“We’ve got nothing food- and drink-wise like that in Arizona,’’ he said of the fresh seafood, vegetables and deserts, as well as locally brewed beers and prize-winning pinots.

Au contraire mon fraire! Arizona’s culinary golf scene isn’t exactly a desert wasteland! In fact, being known as the “galloping gourmet of golf,’’ I can prove it.

Let’s start with the basic food types, because for the majority of us who chase the little white ball, it’s mostly about burgers, brats and dogs, and not necessarily in that order.

Brats and hot dogs don’t get a lot of respect these days, and for obvious reasons (like what they’re made from). But I’m telling you flat out, make the turn at the Arizona Biltmore or McCormick Ranch and that tantalizing waft of succulent sausages grilling in the air will lure you in every time. Plus, they’ve got great buns and condiments to back it up!

When it comes to big, bold burgers, I challenge you to find an equal to Grayhawk’s half-pound, Grade A-prime Barn Burger served up at Phil’s Grill, perhaps the best 19th hole in the Southwest. OK, so Lefty is a vegetarian these days. Hey, he can still eat that haystack of thinly sliced French Fries that accompany this all-American feast.

I’m also quite fond of the “monster breakfast burrito’’ at Longbow, especially the version with chorizo and cheese that puts you in a birdie state of mind. Or how about this for early-morning fare: the full Scottish breakfast at the Brittlebrush Bar & Grill, where chef Graeme “McDowell’’ Blair also has the authentic Tartan plaid flair.

There are other eclectic offerings that soar and score with Arizona golfers like Eagle Mountain’s shrimp taco trio complete with home-made avocado salsa; We-Ko-Pa’s magnificent mahi-mahi sliders accompanied by a zesty pico de gallo; the Kobe beef sliders of Troon North fame that go hand-in-hand with a Black Butte porter; and ASU Karsten’s rock-solid Red Hook Ale-battered fish and chips with chili cream sauce that are the toast of the Trophy Room.

Speaking of sensational spirits that fit seamlessly with food, it’s hard to beat a margarita or glass of fine wine when you’re dining al fresco on The Ledge at Gold Canyon Golf Resort. Besides, where else will you encounter a build-your-own Bloody Mary bar complete with dozens of hot sauces that will truly jump-start any round?

Another of my Valley favorites is Bernard’s at Ocotillo, where service always comes with a smile thanks to the maitre d’ of all matre d’s – Carlo Ventura. A native of Bari, Italy, Carlo takes on double duty every Friday night when he dons his chef’s hat to make pasta and Tiramusu just like “mama used to do.’’

One other gem for golf-foodies that I always share with pure delight is Tubac Golf Resort, the little border-town retreat that was one of the film sites for the movie “Tin Cup.’’ Its Spanish-themed restaurant Stables has roots back to 1789 when the Conquistadors left their recipe for the incredible-edible Spanish Torta that is stuffed with “honey-scented local Fossil Creek goat cheese, piquillo peppers, roasted garlic, Spanish red onions, sunchokes, and chayote squash, as well as a side of chipolte chips. Yum!

Believe it or not, the torta is not my favorite dish nor was it Kevin Costner’s when he dined there a la Roy McAvoy. That would be the flat-iron steak that comes with Spanish sherry-grilled shrimp and avocado-mango relish. Seriously, it’s to die for.

But what’s really cool about Tubac is LaCantina, which happens to be Arizona’s most unique watering hole. Yes, it’s the only place I know of where you can enjoy a shot of Patron and a taco de camarone with all the comforts of the wild-wild West, as the bar stools are genuine leather saddles complete with stir-ups.

Top that, Bandon Dunes!

This column was written by Bill Huffman and appeared in the November 2010 edition of Avid Golfer-AZ. The publication kindly allowed us to include it on our website.

Newly renovated Bogey’s at The Boulders Resort & Golden Door Spa has been transformed into a contemporary sports bar with modern décor and menu to match. Despite finding fresh menu items like the mahi wrap, traditional clubhouse fare like nachos dubbed The Boulder Pile also are featured. Adorned with flat screen TVs tuned to the latest sporting events and a mix of comfy seating, Bogey’s makes for a great pit stop fresh off the course.

Phil’s Grill at Grayhawk Golf Club boasts an impressive collection of golf memorabilia lining the walls and a menu to make you drool. Named after legend Phil Mickelson, this clubhouse has palette-pleasers like baby back pork ribs smothered in prickly pear barbecue sauce and Southwestern chicken and pasta. The extensive wine list, choice of draft beers and selection of tequilas also makes this the perfect spot for happy hour, or as it’s known at Phil’s Grill, the emergency round.

The Grill, known for its serious steak and seafood menu, also has a VIP view of the infamous 18th green of TPC Scottsdale’s Stadium Course. The culinary team offers a menu loaded with the finest and freshest sustainable seafood from across the globe matched with dry-aged beef options for a nice mix of surf and turf. Ideal for both fine dining indoors or a casual drink on the patio after a round of golf, this 19th hole is a relaxing spot after a day on the green.

It might seem an odd combination, but not for Don & Charlie’s, an iconic Scottsdale restaurant and one of our favorite hangs. Don Carson is a Chicago boy, so he is no stranger to good food. After moving to Scottsdale, he opened Don & Charlie’s in 1981 with the mission to open a restaurant that provided a great atmosphere, with great food and great hospitality. Mission accomplished!

Located just east of Scottsdale Road on Camelback, Don & Charlie’s is as much a restaurant as it is a sports museum. According to Don, it began in 1982. Randy Hundley did the first fantasy camp. Don & Charlie’s had opened, but the walls were still kind of bare. So Don commissioned an artist to draw a caricature head shot of the 1969 Cubs team, which many members of the team have signed.

What started as an idea to fill a bare wall has turned into a world-class collection of jerseys, photos, caricatures, autographs and more. “For many years the Golf pro’s in the Valley put on a golf outing called “The Santa Claus Classic” and I played in it,” said Carson. “The best gifts in the world were given and everyone got something special. They called my name and I went up to the podium and they gave me a driver. I thanked them and sat down. The driver was right handed and I am left handed. I said nothing but the next year they called my name and game me a left handed driver and a golf bag. The bag is from the 1995 Phoenix Open and is signed by every player.”

Don encourages all sports fans to take their time and check out the collection, which is a fun thing to do as you await your table. But when the call comes, bring your appetite as you’ll be in for a real treat.

You’ll have a difficult choice when it comes to your meal. Don & Charlie’s offers a liver pate which we’d classify as “do die for.” There’s an incredible selection of salads that are made even tastier with the creamy garlic dressing. When it comes to entrees, Don & Charlie’s is famous for their ribs, but we speak from experience when we say the steaks and chops are water-watering delights. The creamy coleslaw side is also a must. We’ve never had enough room for dessert, but the menu has some tasty options.

We happen to prefer the bar area for dinner, it’s comfy, casual and features the latest sports coverage amid the memorabilia. The main dining area has tables of all sizes so there is no problem accommodating parties of many sizes. Plus, the restaurant also has a private dining area that works well for larger groups or private parties.

Great atmosphere. Great food. Great hospitality. Don’s done it exactly has he planned which is why the Arizona Golf Authority calls it a favorite local hang.

Don & Charlie’s is open Tuesday – Saturday from 5-9:30pm and Sunday from 5-9pm. As you can imagine, the restaurant is a favorite so reservations are recommended. Call 480.990.0900 or make them online by clicking on this button below.

You’re on vacation, so why worry about what or where to eat? Our friends Mark & Erin Bishop, owners of Eat Me Gourmet Catering can prepare fabulous dishes and deliver them right to your hotel door.

You can start your day with their specially crafted “Energy” breakfast including their famous donut muffins, breakfast burritos and freshly squeezed Arizona OJ. They’ll even pack it in a to-go box so you aren’t late for your tee time.

They can set you up after golf as well. Their Bite Me appetizers are just the ticket for cocktail hour. And when it’s meal time, you won’t go wrong choosing from their menu of Southwestern specialties, Chicago-style pizzas and Italian beef or the BBQ featuring slow-smoked brisket, pork loin and chicken.

If you’re looking for a very special experience without the drive, call Erin or Mark at 480.686.0269 or visit their website www.eatmegourmetcatering.com. They do it better than anybody in the Valley.