Page 26 August 2014 Sumo Maya 6560 N. Scottsdale Road sumomaya.com 480-397-9520 By Amanda Goossen When restaurateur German Osio (Local Bistro and Central Bistro) had an idea for a brand new restaurant concept, he knew he needed just the right chef to bring the idea to fruition. Enter “Top Chef Masters” star Chef Herb Wilson. Chef Wilson isn’t new to the game. Originally from New York, Wilson spent most of his career working in New York City restaurants before heading to Sushi Samba in Las Vegas. Sushi Samba, with restaurants in six cities worldwide, combines the flavors of Japan, Brazil and Peru to establish a unique menu and beverage program. Such a restaurant was the perfect place to find a chef for Osio’s new Sumo Maya. After visiting a food truck in Los Angeles, Osio had an idea he couldn’t get out of his mind, the fusion of two very distinct cultures: Asian and Latin cuisine. Originally slated to open in early 2014, the complexity of the restaurant and its kitchen would push back the date multiple Fusion of flavors lures celebrity Top Chef to the desert times. The result, however, was worth the wait. Featuring massive wood-fired grills, multiple Chinese woks, a Spanish plancha griddle and a spinning vertical broiler (think: Greek gyros or Latin American al pastor meats), as well as a 24 foot-tall hand-carved tree in the center of the room crafted by world-renowned arborist artisans Naturemaker, all surrounded by bright white and neon colors, Sumo Maya is a grand and vibrant space. “There’s nothing else like it in Phoenix,” said Wilson. Penning a menu to live up to Osio’s vision was a complex process. A two page, multiple-section layout gives patrons the chance to travel through different regions of the world in a single evening. The 11 areas of the menu are: starts (salsas & guacamoles), ensaladas, sopas y mas, sushi, ceviches, golden & crispy, masa y tortillas, rice, noodles y mas, wood burning grill and vegetables. Small plates are another part of the Sumo Maya concept. Ordering multiple dishes and sharing with the table is the ideal way to enjoy the dining experience. “I feel that small plates is the direction restaurants are going,” said Wilson. “People want to have fun and dining out is the new form of entertainment.” Veteran Cocktail Master Bill DeGroot’s beverage program adds to the lively action. Ten hand-crafted cocktails, 85 tequilas, a robust selection of wines, frozen cocktails, sangrias, Bellinis, a full sake menu, draft and bottled beer, plus draft liquor – Patron, Tito’s and Momokawa sake – take the entire experience up a notch. To find out more about Sumo Maya or to take a look at the menu, go to: www. sumomaya.com.

Page 27 August 2014 By Amanda Goossen The Market by Jennifer’s opened in January 2014. A concept by Chef Jennifer Russo-Fitzgerald of Jennifer’s Catering, The Market was seen as an extension of the owner’s 16-year experience as a local caterer. Russo-Fitzgerald started working in kitchens at 16. It was her passion. “My great-grandmother came here from Italy and didn’t speak a word of English,” said Russo-Fitzgerald. “But she was always cooking.” It was how she embraced her great- grandchildren while in the kitchen that had the biggest impact. “She always let us get right in there,” said Russo-Fitzgerald. “I was fascinated by it all.” Russo-Fitzgerald’s mother was cooking fresh and healthy meals before it became a trend. “She was ahead of her time,” said this proud daughter and great-granddaughter. After graduating from culinary school, Russo-Fitzgerald worked with Decadent dining, casual atmosphere Chef Vincent Guerithault at Vincent’s on Camelback and was the sous-chef at Tarbell’s. A knee injury, however, would make working the line almost unbearable. “I just couldn’t do the nightly line cooking,” said Russo-Fitzgerald. “So I started catering.” While the work was slow at first, things sped up simply by recommendations. And after 16 years of hard work and success, it was time to expand the brand. “The idea was originally to be all to-go meals. I wanted to make it possible to take away meals which we’d been doing for years,” said Russo-Fitzgerald. The concept began to change when Chef Matt McLinn came on board. McLinn was the executive chef and general manager at The Grind and also helped open BLT Steak at Scottsdale’s Camelback Inn in 2009. The Market by Jennifer’s now contains a terrific to-go case, with items such as spicy salmon, enchiladas, free-range chicken and watermelon with feta. Ranging from $8-$12 the price is right for an individual portion of a gourmet meal. The restaurant portion of The Market has taken the past seven months to shape. Now, they think they’ve got it. “We started with just beer, now we have a full bar. We’ve added live music twice a week and a few themed nights a week. On Wino Wednesdays we have wine paired with appetizers, and a little education,” said Russo-Fitzgerald. The menu has changed as well, but only slightly. A seasonal menu allows The Market to adjust the food depending on the fruits and vegetables available at the time. The roasted chicken, for example, is always on the menu but the elements of the dish will change as the seasons come and go. Three separate menus for brunch, lunch and dinner bring slight differences to what you can order. The nosh boards, which serve two, are a way to share a taste with friends. Choose from the fondue cheese board, the farmstead cheese board or the charcuterie and your dining experience will begin with bites of hearty flavor. The ravioli. The decadent bowl of mini ravioli in an herbed broth, surrounded by corn and a tender roasted pork. Must I say anymore? And the grilled yellowfin tuna served atop a niçoise salad brings a burst of flavors as you sample the soft boiled eggs and green beans combined with a white balsamic vinaigrette. Having the best possible products at a fair price point was the main focus when establishing the menu. Providing something approachable was also important. “We have girls in here right after yoga and also couples right before the symphony in the evening. The ambiance allows for a different feel from day to night, especially with the chandeliers and the open doors,” said Russo-Fitzgerald. The Market by Jennifer’s 3603 E. Indian School Road themarketbyjennifers.com 602-626-5050 FOR $20 L I M I T E D T I M E . * N O N - A LC O H O L I C B E V E R AG E S O N LY. N O R T H I N A R C A D I A 6 0 2 . 3 24 . 5 6 0 0 N O R T H I TA L I A R E S TAU R A N T.C O M E N J OY A N Y PIZ Z A & A N Y S A L A D W IT H T WO B E V E R AG ES * ARCADIA SUMMER NOR_Arcadia_ArcadiaNews_10.25x6.indd 1 7/22/14 8:00 AM