|
LOCALLY RENOWNED
CHEF MICHAEL DEMARIA OPENS NEW
DINING DESTINATION AT DC RANCH,
HEIRLOOM - AN AMERICAN
RESTAURANT
Culinary Icon Chef Michael Launches Seasonal- and
Sustainable-Inspired
Restaurant in
North Scottsdale
to Offer Valley "Freshest" Menu
Scottsdale, Ariz.
(January 26, 2009)
- Local celebrity
chef,
Chef Michael DeMaria, and his
business partner, Brandon
Maxwell, open the Valley's
newest dining destination,
Heirloom
- An American Restaurant, today.
Located at DC Ranch Marketplace
(20775 North Pima
Road, Scottsdale, Ariz. 85255),
Heirloom is an 85-seat
sophisticated, casual restaurant
that
offers locally grown produce and
organic meats that are
hand-picked and prepared daily.
Chef
Michael personally selected the
wines featured to complement the
Heirloom dishes.
"The concept of the
menu is to offer guests value
with an array of options of the
freshest and most flavorful
foods in smaller portions,
allowing for multi-course
indulging," says Chef
Michael. "Variety is a staple as
our special menu literally
changes with the season. Each
month,
Heirloom offers new menu options
- one restaurant, 12 menus."
In addition to Chef
Michael's signature dishes, new
Heirloom menus are unveiled the
first of every month to offer
dining guests inventive dishes
featuring ingredients currently
in harvest. The menu also
showcases a special feature -
"Next Month's Harvest" - so
patrons can prepare their
palates. January's menu
includes:
-
Tomato-Braised &
Chorizo-Stuffed Calamari in
Stewed Northern White Beans
-
Heirloom
Tomato with White Balsamic
Tossed-Baby Spinach & Red
Onion Salad
-
Bacon-Seared
Arctic Char on Cauliflower
Puree with Scallion & Bacon
Gremolata
-
Mint-Scented
Lamb Chops with Eggplant,
Roasted Pepper & Pecorino
Terrine
-
Concord Grape
Jelly Layered Blondie with
Peanut Butter Marshmallow
Ice Cream
"Fully
appreciating the
environment in which
Heirloom collects its
foods, we created a
highly thoughtful
sustainable program that
we have integrated into
our daily restaurant
operations," comments
Brandon Maxwell,
Co-owner of Heirloom.
"We have strong
relationships with local
farmers and have
educated our team on
valuable green
practices."
Heirloom's
sustainable program
incorporates a local
farm, Singh Farms, LLC,
located in
Scottsdale. Singh Farms
grows produce for the
restaurant which is
picked, then cooked,
daily.
The restaurant also
actively promotes the
farm's green waste
initiatives such as its
compost and
recycling programs.
Heirloom is committed to
good land stewardship
practices, such as
composting its own green
materials and waste.
According to Chef
Michael, let your
appetite be your guide.
Heirloom's menu allows
diners to select two,
three and four course
options, and
offers an impressive
wine selection. Meats
and fish are served in
4-ounce portions, from
flown-in fish and
organically raised
meats. Heirloom
is open nightly,
Monday through Saturday, including holidays, from
5:30
p.m. to "close".
To view the current menu
and
more information about
Heirloom, please visit
the website at
www.mculinary.com/heirloom.
About M Culinary
Concepts
Business Partners and
Co-owners Chef Michael DeMaria
and Brandon Maxwell are actively
expanding their signature M
Culinary Concepts business
with operations that include:
M
Catering
by Michael's,
a 36,000 square-foot commissary
kitchen and warehouse that is a
chef-driven concept serving
world cuisine to parties of
eight to 8,000; Main Course,
a unique corporate
dining experience that offers
meal service to businesses
within their on-site dining
facilities, as
well as VIP events, special
meetings and holiday parties;
and M Restaurants,
a cutting-edge, contemporary
restaurant concepts division,
under the direction of Chef
Michael. His newest venture is
Heirloom - An American
Restaurant at DC Ranch in North
Scottsdale, Arizona. M
Restaurants are easily
identified by the company's
distinctive "M" in the logo.
Look for more restaurants in the
future as Chef Michael adds to
the M Restaurant brand.
About Chef
Michael DeMaria
Chef Michael is renowned
throughout the Phoenix
Metropolitan region and beyond
for his
inventive and superior culinary
American and Italian
contemporary cuisine. Chef
Michael was
trained by the superior chefs at
the five-star Arizona Biltmore.
His dynamic background includes
teaching culinary arts at the
California Culinary Academy in
San Francisco, working at
well-known destinations such as
San Francisco's Ritz-Carlton,
Phoenix's famous Royal Palm
Hotel and Lon's at the Hermosa
Inn, the Wilshire Country Club
in Los Angeles and Westin Hotel
Corporation. In 1992, Chef
Michael was selected as one of
25 chefs to comprise Team
U.S.A.,
which represented the United
States in the Culinary Olympics
in Frankfurt, Germany.
For a
decade, 1997-2007, Chef
Michael's highly acclaimed
namesake restaurant, Michael's
at the
Citadel, located in the high
Sonoran
Desert of North Scottsdale,
received recognitions such as
the
AAA 4-Diamond award, Mobil
3-star award, Wine Spectator
Magazine's Award of Excellence and the Zagat
Survey's "extraordinary."
Chef Michael
continues to receive awards such
as
Phoenix Home & Garden 2002
"Master of the Southwest" Master
Chef; New Times "Best of
Phoenix;" Arizona Culinary Hall
of Fame Inductee 2002; as well
as several PHOENIX Magazine's
"Best of the Valley" recognition
awards. |
