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| - How many times have you been seated at a table in an interesting, well reviewed or recommended restaurant, been handed a menu and went about selecting your meal? Have you ever wondered what goes on behind the scenes? Wanted to know what goes into getting food on your plate?
As an avid foodie this is something that is always on my mind so when Chef Sean Currid of Cafe ZuZu at Scottsdale, Arizona's Hotel Valley Ho invited me into his kitchen to observe Service firsthand, I jumped at the opportunity!
Cafe ZuZu, set in the historic Hotel Valley Ho on the Western edge of Old Town Scottsdale, is a hidden gem. Not only are the grounds nostalgic but the food is fantastic and the atmosphere relaxing.
I entered the kitchen towards the end of "Happy Hour," and got the grand tour from Chef Currid. One thing I noticed immediately was how small the dry storage and walk-in refrigerators were, indicating freshness of ingredients through rapid use.
In the kitchen, Chef Currid can be found on the line, sleeves rolled up, preparing dishes and directing his kitchen crew, care and experience ensuring every dish goes out true to concept.
What I was most interested in was the food and Cafe ZuZu does not disappoint! Beginning with happy hour small plates priced at $3 each ($5-$6 is what I would have expected to pay for these delights), I ate my way thru Chef Currid's cuisine.
Chicken drumettes fried to a crisp, golden brown, lightly seasoned and served with bourbon honey dipping sauce got things started.
These plump little chicken tasties were a pleasant break from the ubiquitous wing and paired with what can only be compared to liquid gold (honey bourbon sauce), are a must have!
Walking through the kitchen earlier I had noticed a HUGE herb crusted prime rib roast preparing to spend a few hours in a hot oven, this meat found it's way onto the next plate as a Prime Rib dip sandwich.
Shaved nearly paper thin, topped with melted cheese and placed atop a crusty baguette, complimented by a rich, flavorful jus and horseradish mayo, this sandwich delivered far in excess of $3 worth of flavor!
There's something about grilled cheese that's comforting but Cafe ZuZu takes it to a whole different level with their Artisan grilled cheese duo.
Crunchy, buttery sliced baguette topped with melted Brie cheese, crisp green apple and fig jam, these little jewels are absolutely packed with flavor, texture and are about the best thing to pass my lips in recent memory! (simple, elegant, perfect and at $3, the best deal in the Valley!)
No happy hour menu is complete without good bruschetta and Cafe ZuZu does not disappoint. Bright red, juicy tomatoes, fresh basil and Parmesan cheese are combined to make this classic, simple dish.
As happy hour ended, the first of the dinner appetizers went past my fork. Butternut squash ravioli ($10), followed by Prince Edward Island Mussels ($10)
The giant al dente ravioli stuffed with creamy butternut squash, topped with sauteéd diced squash, looked and tasted lovely! A quenelle of pumpkin cream melted into the dish providing the perfect accompaniment and a touch of micro greens for color an texture rounded this dish out nicely.
There aren't too many things better in my opinion, than a plate of mussels in a rich, savory broth. Paired with spicy Spanish chorizo, ZuZu's Prince Edward Island mussels, tomato and fennel are just devine! Did I mention the white wine and garlic broth?
As my time in Chef Currid's kitchen drew to a close (and the button on my jeans began to strain dangerously), the evenings featured dish found it's way in front of me and a fresh fork materialized in my hand.
Tender Sautéed beef tips, garlic roasted potatoes, roasted root vegetables including beets, parsnip and even a little Brussels sprout sneaked in (I'd never have believed this would be one of my favorite vegetables), all on a rich port wine reduction, perfectly executed and absolutely delicious. Find a rainy day, order this dish if it's available and prepare to be satisfied.
A roasted tomato and goat cheese casserole ($9.50) went by too fast for me to divert and get my fork into but from the looks of it and after having sampled the previous dishes, I'd bet it is worth a return visit.
All in all, my time as an observer in Chef Currid's kitchen at Cafe ZuZu was well spent. The cuisine is far beyond what you might expect of a typical "hotel restaurant," and absolutely worth investigating.
Whether you're looking for a generously priced happy hour delivering food far beyond expectation or a gourmet meal without pomp and circumstance, Cafe ZuZu delivers!
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