One of the best things about a new year is, at least in theory, is that you can start out with a fresh outlook and calendar. Forget whatever shortcomings occurred in 2008; this could be the best year yet. There will be thousands of lists printed in January chronicling the best of the year, the worst of the year, and so on and so on. We have always prided ourselves on respecting tradition -- not to say we don’t update the classics, we just don’t follow the trend du jour, whether it be sea urchin foam or molecular gastronomy. Alice Waters was considered a visionary when she created Chez Panisse in 1971 and started the organic farm-to-table movement amid a culture that embraced TV dinners. Yet everything she did was ensconced in centuries-old tradition.
Our beverage partners are always impressed with the attendance and the enthusiasm of our guests at the Monday Night Chef’s Tables, so much so that we get many requests for return engagements. Therefore, on Monday January 12th we will be welcoming back Luna Vineyards to ZuZu. The vineyard, for those of you who missed their last dinner, is situated at the southernmost end of the historic Silverado Trail in Napa Valley. Anyone who experienced their dinner in 2007 will remember their incredible Pinot Grigio and Sangiovese as well as their award-winning Merlot and Cabernet Sauvignon. I hope you can join us for a sampling of the new releases that continue to evolve....
Sonoma-Cutrer was founded as a vineyard company in 1973 along the hillsides and rocky foothills in what later became recognized as the Sonoma Coast Appellation -- an area with long, even growing seasons due to the cool and foggy climate. Initially, the company planted several different grape varieties. However, the decision was made to focus on one wine: Chardonnay produced exclusively from Sonoma-Cutrer’s own vineyard. We’ve been challenged to design a menu around several superb chardonnays, and we are definitely up for the task! If you love chardonnay, I hope you can attend our Chef’s Table on Monday January 26th for a truly unique experience.
While the classics never go out of style, it’s important to remember that modernism emerged from gothic revival. Without vision and exploration after the turn of the century, we would all have gargoyles looking down at us from our roof and be eating chicken covered in chaudfroid. I’ll raise my glass to the balance of everything in life; a deep respect of tradition with an unwavering eye to the future.
Our beverage partners are always impressed with the attendance and the enthusiasm of our guests at the Monday Night Chef’s Tables, so much so that we get many requests for return engagements. Therefore, on Monday January 12th we will be welcoming back Luna Vineyards to ZuZu. The vineyard, for those of you who missed their last dinner, is situated at the southernmost end of the historic Silverado Trail in Napa Valley. Anyone who experienced their dinner in 2007 will remember their incredible Pinot Grigio and Sangiovese as well as their award-winning Merlot and Cabernet Sauvignon. I hope you can join us for a sampling of the new releases that continue to evolve....
Sonoma-Cutrer was founded as a vineyard company in 1973 along the hillsides and rocky foothills in what later became recognized as the Sonoma Coast Appellation -- an area with long, even growing seasons due to the cool and foggy climate. Initially, the company planted several different grape varieties. However, the decision was made to focus on one wine: Chardonnay produced exclusively from Sonoma-Cutrer’s own vineyard. We’ve been challenged to design a menu around several superb chardonnays, and we are definitely up for the task! If you love chardonnay, I hope you can attend our Chef’s Table on Monday January 26th for a truly unique experience.
While the classics never go out of style, it’s important to remember that modernism emerged from gothic revival. Without vision and exploration after the turn of the century, we would all have gargoyles looking down at us from our roof and be eating chicken covered in chaudfroid. I’ll raise my glass to the balance of everything in life; a deep respect of tradition with an unwavering eye to the future.
A carefully selected beverage will be paired with each course.
Monday, January 12th:
Luna Vineyards
Molasses Glazed Quail
fried onion rings, rapini and black olives
Stewed Apple Salad
camembert, toasted walnuts + organic greens
Braised Short Ribs
in port sauce with kabocha squash puree
and savoy cabbage
Bittersweet Chocolate Torte
Luna Vineyards
Molasses Glazed Quail
fried onion rings, rapini and black olives
Stewed Apple Salad
camembert, toasted walnuts + organic greens
Braised Short Ribs
in port sauce with kabocha squash puree
and savoy cabbage
Bittersweet Chocolate Torte
Monday, January 26th:
Sonoma-Crutrer
Stewed Oysters
parsnip, roasted-tomato pan roast
with buttered brioche croutons
Wild Mushroom Tart
candied pecans, bacon,
petit greens + pecorino romano
Grilled Swordfish
lemon + chive potato puree and sauce vert
Savory Fallen Soufflé
manchego, fire-roasted sweet pepper relish
and crispy leeks
Sonoma-Crutrer
Stewed Oysters
parsnip, roasted-tomato pan roast
with buttered brioche croutons
Wild Mushroom Tart
candied pecans, bacon,
petit greens + pecorino romano
Grilled Swordfish
lemon + chive potato puree and sauce vert
Savory Fallen Soufflé
manchego, fire-roasted sweet pepper relish
and crispy leeks
Monday Night Chef’s Tables
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.
Date:
Time:
Cost:
Reservations:
Time:
Cost:
Reservations:
Monday, January 12th + 26th
6:30pm
$52 per person
Does not include tax and gratuity.
480.421.7997
6:30pm
$52 per person
Does not include tax and gratuity.
480.421.7997
What a great combination -- finish 2008 with dinner at Hotel Valley Ho, and begin 2009 by waking up in a signature guest room at the very special “dine + stay” rate of just $159. (Also ask about upgrade options.) Just present your dinner receipt from ZuZu or Trader Vic’s when you check in. This offer is valid only with call-in reservations at 480.248.2000.
Date:
Time:
Reservations:
Time:
Reservations:
January 1st
Breakfast 6-11:15am
Lunch 11:30am-2:30pm
Dinner 5:30-10pm
480.421.7997
Breakfast 6-11:15am
Lunch 11:30am-2:30pm
Dinner 5:30-10pm
480.421.7997
After ringing in 2009...what next? There’s nothing better than curing that champagne headache with a New Year’s Day meal at ZuZu. Along with the regular menus for each meal period, ZuZu will offer some enticing blue plates ranging from steak + eggs in the morning to a simple fish for dinner.
What better way to shop for someone who has everything than letting them choose what they like best? A Hotel Valley Ho gift card is easy to buy -- just visit our spa shop in person or online -- and it’s available in amounts from $25 to $500.
Plus, your friend will enjoy deciding where to use your gift...at the hotel, Oh Pool Bar + Cabanas, Trader Vic’s, VH Spa, or ZuZu. (Maybe they’ll even invite you to enjoy it with them!)
Plus, your friend will enjoy deciding where to use your gift...at the hotel, Oh Pool Bar + Cabanas, Trader Vic’s, VH Spa, or ZuZu. (Maybe they’ll even invite you to enjoy it with them!)
