Hotel Valley Ho
Dear Friends of ZuZu,
This is the month when the scent of orange blossoms begins to absolutely and completely permeate the air here in our little corner of the Sonoran Desert. I can only imagine the intoxicating aroma years ago when all the asphalt and buildings were orange orchards, and I truly feel for those who are allergic to them. The blossoms always remind me of Easter, our annual Easter Egg Hunt, pussy willows and brunch at ZuZu. Be sure to make your reservation soon!

Our friend Philip diBelardino, Vice President of Banfi Vintners, will be our honored guest at the Monday Night Chefs Table on March 10. Castello Banfi, located approximately 50 miles north of the Mediterranean in beautiful Montalcino, Tuscany, is recognized the world over for their dedication to excellence and for sparking a renaissance in the art of Italian winemaking. Join us as Mr. diBelardino enlightens us on the intricacies of these wonderful and distinctive wines.

There is a rare and profound chemistry that occurs when you cross paths with someone you really enjoy cooking with. It is not something you can create; it is a phenomenon that simply happens. I knew the first day I cooked with Beau MacMillan that this was one of those occurrences. Beau has garnered national acclaim for his cuisine at elements, and has agreed to be our guest chef at the March 24 Chef's Table. While Beau and I cooked together for years at the Sanctuary on Camelback, this will be his first experience in ZuZu’s kitchen.

Other events this month include a cooking class on March 4 at The Hackett House, a former bakery and the oldest fired red brick building in Tempe, dating back to 1888. My good friend Barbara Colleary is resurrecting the culinary program, and invited me to teach there again after a 15-year hiatus.

Get outside, go for a hike or a run or dust off your bike, but most importantly, reserve a table on ZuZu’s patio. Enjoy this beautiful weather and I hope to see you in the restaurant!
Tune In
Chef Wiley will be cooking on KTVK Channel 3 “Your Life A-Z” with Lisa Haffner on March 17, 24 and 31. The show airs from 9-10am. The recipes can be found on www.azfamily.com.
March Monday Night Chef's Tables
A carefully selected beverage will be paired with each course.
Monday, March 10:
Castello Banfi

Roast Asparagus
French lentils + creamed mushrooms

Ahi Tartare
poached quail egg + frisee and bacon salad
with sherry vinaigrette

Rosemary Roasted Tenderloin of Beef
Duncan's braised greens, buttermilk onion rings +
whole grain mustard green-peppercorn sauce

Chocolate Tart in a Chocolate Crust
with strawberries + strawberry coulis

 Monday, March 24:
Guest Chef Beau MacMillan

Lobster and Potato Ravioli
seared scallop, curry + vanilla

Roasted Heirloom Beet Salad
crispy artichokes, goat cheese + preserved lemon

Mill Brook Farms Venison Loin
Chinese five spice, salsify fondue, sweet plum + garlic glaze

Passion Fruit and Pink Peppercorn Pavlova
strawberry gelato
Click here to view Previous Chef’s Tables.
Plan Now
Monday Night Chef’s Table
Dates:
Time:
Cost:

Reservations:

 Monday, March 10 + 24
6:30pm
$42 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.
Springtime Cooking Class at the Hackett House
Chef Wiley will demonstrate recipes and techniques for several classic springtime favorites such as Warm Spinach + Portobello Mushroom Salad, Halibut Amandine, and Chocolate Mousse with Strawberries. Class includes a tasting of the finished dishes. Proceeds benefit the Tempe Sister Cities program. Date:
Time:
Location
Cost:
Reservations:		 Tuesday, March 4, 2008
6.30-9.00pm
Hackett House, 95 W. 4th Street, Tempe
$45 per person
480.350.8181

Easter Sunday/March 23rd
Celebrate Easter this year at ZuZu! Free to friends of ZuZu, our annual Easter Egg Hunt will begin promptly at 9am; RSVP to Deborah at 480.421.7710. We will meet in the hotel courtyard under the purple balloons.

Before or afterwards, join us for a delicious Easter brunch. Our ala carte menu will be served from 11am until 3pm. Reservations can be made for the dining room or under the palms on our beautiful patio.
 Date:
Time:



Location
Reservations:		 Sunday, March 23, 2008
Easter Egg Hunt 9am
Breakfast 6am-11am
Brunch 11am-3pm
Dinner 5:30-10pm
ZuZu
480.421.7997
Spring Training Radio
Stop by Hotel Valley Ho after the ballgame any Saturday in March, and see the live radio broadcasts poolside from 6-7pm. Spring Training Radio Network will feature past and present players, celebrities, managers and baseball commentators reviewing the week and discussing hot topics. Drink specials add to the fun, so come enjoy the broadcast. For details click www.springtrainingradionetwork.com. Spring Training Radio Network Join Us Starting On March 1, 2008
Vote For Scott Lyon
Scott Lyon's career-long involvement with developing world-class resorts and hotels is one of the main reasons Hotel Valley Ho was brought back to life. So now that it's time to vote for the Scottsdale Culinary Festival's culinary ambassador, he's an ideal choice.

Just click www.scottsdaleculinaryfestival.org, then click on the green Culinary Hall of Fame Awards box below the purple column. Once you register, you can vote for Culinary Ambassador as well as Culinary Chef Extraordinaire and Culinary Media Master.