As I entered Phoenix Cooks this year, the clinking of wine glasses and aroma of food tastings made me feel right at home. I think this is my fourth year attending, and I will have to say, it has become quite the yummy Labor Day weekend tradition. I could never imagine passing up the opportunity to taste the best foods in the Valley and explore new wines.
Of course seafood was in abundance which made it difficult to choose which station to visit first. But I shuffled through the crowd anyways and figured I would get to try them all – eventually.
This sashimi was dynamite. Refreshing, light and the right combination of onion, crunch and herbs.
Food demonstrations were available as well, but I admit, I posted this picture merely because of the ghost. Crazy lighting indeed. (While I’m on the topic, these were all photos taken with my phone so I hope you think they’re okay.)
Now back to the seafood and one of my favorites: sea scallops with lemon, green onions and tobico.
But the star of the show for me this year is once again Different Pointe of View with their braised short ribs, cheesy risotto and drizzle of something I don’t remember, but know was fantastic. They never disappoint.
Yet another wonderful Phoenix Cooks event and full belly of great food and wine. Until next year!
