53075_HotelValleyHo

We’re off to another bustling autumn season -- our third -- and it’s a pleasure to be able to reconnect with you through this little monthly correspondence. We are constantly working to tweak and improve the restaurant so that it will remain a favorite of yours, and if you noticed a difference in our baked goods over the past couple of months it’s not your imagination. In late August, we brought Monica Castillo on board as Pastry Chef. Monica is an immensely gifted chef who possesses a passionate commitment to coaxing deep flavors from just-harvested ingredients. Her seasonal desserts strike the perfect balance of soulful, homey and elegant, and are compelling enough on their own to merit a visit to ZuZu.

If you have not made ZuZu part of your Thanksgiving tradition yet, I hope this will be the year. We are serving our regular dinner menu from noon to 10pm, along with our slow-roasted, all-natural Red Bird Farms Turkey, Giblet Gravy, Cornbread Sage stuffing, Roasted Yukon Gold Mashed Potatoes, Cranberry Ginger Relish and of course, Monica’s fabulous pies and desserts.

Our friends at Duck Pond Cellars will kick off the month on Monday, November 3rd with a sampling of their yummy wines. Duck Pond is a family-owned business founded in 1993. They farm 840 acres of vineyards in the valleys of Northern Oregon and Eastern Washington; the diverse climates allow Duck Pond to produce the best quality fruit for their wide selection of wines.

One of our most memorable Chef’s Tables was last December, when we hosted “The Whiskey Professor” and designed a menu around one of my favorite beverages, single batch bourbons. It was so popular we invited the folks from another great Kentucky distillery to be our guest on November 17th. Woodford Reserve is the real deal. Located in Versailles, Kentucky in the heart of Bluegrass Country, the distillery is also a National Historic Landmark. If you are a fan of smooth, sippin’ bourbon, this dinner is not to be missed.

We are grateful for your longtime, loyal friendship to ZuZu. Please stop by the restaurant for dinner and try some of the new seasonal dishes we added to the menu. I speak for the entire staff in wishing you a wonderful Thanksgiving full of friends, family and laughter.

All the Best, Chuck Wiley Executive Chef

Chef Wiley will be cooking on KTVK Channel 3 with Lisa Haffner on November 5th, 11th, 18th and 25th. The program airs from 9-10am. You can find the recipes on www.azfamily.com.

A carefully selected beverage will be paired with each course.

Monday, November 3rd:
Duck Pond Cellars

Coriander Dusted Ahi
stewed scallions + edamame,
braised trumpet mushrooms

Duck Salad
rosemary scented pears,
toasted walnuts + pomegranate

Braised Short Ribs
butternut squash,
sage + horseradish beet relish

Pineapple Upside Down Cake

Monday, November 17th:
Woodford Reserve

Barbecued Pork Belly
root vegetable + apple ragout

Brussels Sprout Salad
candied pecans,
bacon + pecorino romano

Lamb Chop + Bourbon Braised Cheeks
truffled potato puree + tempura
preserved lemons

Warm Chocolate Torte
toasted almond brittle ice cream

Click here to view Previous Chef’s Tables.

Monday Night Chef’s Table

Dates:
Time:
Cost:

Reservations:

Monday, November 3rd & 17th 6:30pm
$52 per person
Does not include tax or gratuity.
480.421.7997

Turn your evening into a Date Night and extend the fun until morning. With your Monday Night Chef’s Table receipt, a Signature guest room is yours for the night -- at a special price of just $199. Plan ahead, because this offer is based on availability. For room reservations, click here.

Dates:
Time:

Reservations:

Thursday, November 27th
Breakfast: 6-11am
Thanksgiving Menu: 12-10pm
480.421.7997

Thanksgiving is a time for families to unite and reflect on everything they have to be thankful for. Let ZuZu take away the stress of cooking the turkey this year so you can relax and enjoy spending time with the people who matter most to you. This year ZuZu will not only be serving a full a la carte dinner menu beginning at noon, but also some very delectable and traditional Thanksgiving blue plate specials. To view the Thanksgiving menu, click here.

As much as you enjoy ZuZu, there’s a lot more to Hotel Valley Ho than just great dining.

Through December 30, the “Take It Off” special lets you enjoy a signature guest room from $259 nightly...along with a daily resort credit of $50 to use at VH Spa, Trader Vic’s, ZuZu or for In-Room Dining. Also take advantage of upgrades to a cabana room or suite. Click here for reservations.

During the holiday season, spare the spare bedroom. Instead of treating in-laws like outlaws, let them stay where they can play. (And where you can join them in enjoying the fun of Hotel Valley Ho.) Click here to reserve a signature guest room, cabana room or suite.

Take your pick of savory settings for holiday parties...either on a grand scale, or for the elite few. Whether your vision features midnight martinis, ballroom bling or something altogether different, contact any department for details or to book your party today.

Hotel Valley Ho
Catering Department
Dawn Peterson
dpeterson@hotelvalleyho.com
480.421.7725

ZuZu
Group Reservations
Deborah Brown
dbrown@hotelvalleyho.com
480.421.7710

Trader Vic’s
Group Reservations
Caress Rodgers
crodgers@hotelvalleyho.com
480.421.7753

Enjoy the seventh annual Grand Tasting event held this year at Hotel Valley Ho from 6-9pm Friday, November 7, with more than 100 award-winning wines from around the globe, gourmet hors d’oeuvres and a “Food Fight” competition featuring the 2007 defending Champion Aaron May of Sol y Sombra versus Chef Matt Carter of Zinc Bistro.

Sample wines from Napa and Sonoma Valleys, the Northwest region of Idaho, Washington and Oregon as well as international favorites hailing from Australia and Argentina. For more information and to purchase tickets, click www.FirstPressArizona.com or call 480.774.VINO (8466).