We have been honored to host several notable winemakers and sommeliers at our Monday Night Chef’s Tables who have contributed immeasurably to our carefully chosen wine list. After years of making wine out of their family home, Dr. Kent Rosenblum and his wife, Kathy, took their love of winemaking to the next level and founded Rosenblum Cellars in 1978. Embodying nearly three decades of winemaking tradition, Rosenblum has evolved from a passionate home-winemaking operation into a world-class winery. Please join us on Monday June 9 as we taste our way through their extensive portfolio.
As I’ve said many times in the past, the cuisine in ZuZu is defined by the ingredients we use. When those very special ingredients are produced by local artisans, all the better! We’ve proudly used olive oil from Queen Creek Olive Mill since the day we re-opened Hotel Valley Ho simply because the flavor is so remarkable. They are Arizona’s first working olive farm and mill, situated in the Gila River flood plain, a region famous for its fertile soil and high quality fruits and vegetables. They press nine different varieties of hand-picked olives to make one of the world’s finest extra-virgin olive oils. Perry Rea will take a break from the mill to lead us through a delicious and informative tasting on Monday June 23, while we prepare a four-course dinner using their wonderful products.
I can safely say that your dad will enjoy Father’s Day Brunch at ZuZu far more than another tie or a pair of socks. We were voted “Best Place to Take Your Dad to Brunch” by the readers of the New Times, which says it all. Check out the menu and make your reservations soon for a memorable celebration.
Remember to think cool, and enjoy summer for what it is; fun, casual and delicious in a way that is different from any other time of year. Hope we see you soon!
Rosenblum Cellars
Crispy Soft Shell Crab
roasted garlic mashed potatoes
+ golden tomato coulis
Grilled Fennel Salad
parmigiano-reggiano, watercress
+ blood orange vinaigrette
Breast of Maple Leaf Duck
sugar snap peas, shiitake mushrooms, lemon
+ sage brown butter
Chocolate Pots de Crème
ras-cherry marcona almond cookie
Queen Creek Olive Mill
Warm Deviled Chicken Salad
beets, arugula, potato, egg
+ queen creek lemon oil
Heirloom Tomatoes
melted crottin toast, basil, queen creek
extra virgin olive oil + white balsamic
Olive Oil Poached Tuna
roasted eggplant, red bell pepper
+ grilled frisee with cured olives
Olive Oil Cake
pistachios + candied orange
Time:
Cost:
Reservations:
6:30pm
$48 per person
Does not include tax or gratuity.
480.421.7997
Time:
Reservations:
Breakfast 6-11am
Father’s Day Brunch 11am-3pm
Dinner 5:30-10pm
Limited Menu 3-5:30pm
480.421.7997
Chef Wiley will be cooking on KTVK Channel 3 “Your Life A-Z” with Lisa Haffner June 3, 11, 18 and 24. The show airs from 9-10am. The recipes can be found on www.azfamily.com.
This summer at Hotel Valley Ho, you’ll find something
new every day (and every night) of the week:
Sunday brunch + cabana spa specials.
Monday Night Chef’s Table at ZuZu.
Tuesday “In The Industry” specials.
Wednesday specials at VH Spa.
Thursday Wahine Night at Trader Vic’s.
Friday Dive-in Movie Night.*
Saturday poolside tunes* + nightlife.
For details, click www.hotelvalleyho.com/content/hotel/events.html.
*Friday + Saturday events for registered hotel guests only.
new every day (and every night) of the week:
Sunday brunch + cabana spa specials.
Monday Night Chef’s Table at ZuZu.
Tuesday “In The Industry” specials.
Wednesday specials at VH Spa.
Thursday Wahine Night at Trader Vic’s.
Friday Dive-in Movie Night.*
Saturday poolside tunes* + nightlife.
For details, click www.hotelvalleyho.com/content/hotel/events.html.
*Friday + Saturday events for registered hotel guests only.
