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Greetings, Friends of ZuZu, | |
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| If you’ve been reading these newsletters with any regularity, you’ll see how they loosely chronicle the evolution of our beloved hotel since its rebirth some four years ago. “Nothing endures but change,” and I’m delighted to see the positive improvements in our hotel -- and in the neighborhood, for that matter. Who remembers when “Scooters” biker bar lived right across the street on the corner of Main and 69th, pre-gentrification? The City of Scottsdale recently installed their distinctive “art district” street lamps on the section of Main Street between Goldwater and 69th, officially designating Hotel Valley Ho as the Western border of Old Town. The winter grass looks like a carpet and the landscaping has matured beautifully. Van Williamson of Edmeades makes Zinfandel. That’s what he does, and many will agree he does it better than anyone else. His singular style and passion pays off in constant acclaim. Edmeades averaged eleven Gold Medals a year at major competitions from 1994 through 2006. During the same period, Edmeades claimed 78 critical ratings of 90 points or better. We are honored to welcome Mr. Williamson to ZuZu on Monday, February 8th to guide us through our first all-Zinfandel Chef’s Table, with his ultra-delicious late harvest Zin as the proverbial icing on the cake. Spring is in the air and the local produce is bountiful. Pat Duncan, the charming owner of the iconic organic farm that bears his name, has agreed to host our Monday Night Chef’s Table for the third year on February 22nd. I’ve known Pat for more than a decade, and I still marvel over his carefully tended crops like the sweet Tuscan kale I cooked up last night. We’ve built our winter and spring menus around his amazing vegetables since we opened the doors to ZuZu; I hope you can join us for this very special evening. We all deserve a reward for making it through 2009, and we suggest a getaway to everyone’s favorite Scottsdale urban resort + spa. Every day around here is an adventure, which is the way we like it, though some days are definitely more exciting than others. We’re featuring some beautiful Valentine dishes (yes, we have lobster) along with our regular menu, and all the little touches to set the mood on that special day. Stay over Saturday night and enjoy a romantic brunch in ZuZu or from room service Sunday morning. Some great room rates are available, so book early! |
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A carefully selected beverage will be paired with each course. | |
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| Monday, February 8th: Mr. Van Williamson of Edmeades Winery Herb-Dusted Seared Ahi braised tuscan kale, meyer lemon oil + pancetta Frisee Salad warm parmesan croutons + caesar vinaigrette Hanger Steak and Duck Sausage sweet pea agnolotti + shiitake mushrooms Chocolate Macadamia Nut Tart |
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Monday, February 22nd: Celebrating Duncan’s Farm Lobster and Fennel Ravioli grilled radish butter + crispy shallots Assorted Chicory green lentils, beets, arugula + walnut vinaigrette Loin of Venison rosemary poached pears + roasted root vegetables Strawberry Trifle almond genoise, sabayon + grand marnier |
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| 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 $149. Plan ahead, because this offer is based on availability. | |
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Celebrate this year with a romantic candlelight dinner where you can enjoy ZuZu’s version of classic farm-fresh American cuisine. Enjoy champagne specials and exceptional blue plates in addition to the regular menu. Reservations are suggested. Click here to see the Valentine’s Day features. | |
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For a spring training getaway, there’s no place like Hotel Valley Ho…downtown Scottsdale’s mid-century landmark. See all the best teams or cheer for your favorites while relaxing poolside or in posh, playful rooms and suites. And with rates from $199 nightly, you’ll want to make Valley Ho your home base. | |
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