Special Weekly Whet ~ Blue Eyed Arkansas Tequila Sundown!

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That blue eyed boy from Arkansas (and 4 Seasons Resort at Troon) is none other than Justin Baker. We adore our breakaway bartenders on into the Soup and this young man takes the cake! Not only is he hilarious and charming, he makes one mean Tequila Sundown Margarita!!

Oh, and every Sunday at 4:00 p.m., you can come visit Justin and the crew as they teach you how to shake, stir and sample..with a little help from him and his friends!

1.5oz Tanteo Jalapeño tequila
1oz lime juice
.5 Oz cointreau orange liqueur
8-10 leaves of cilantro, muddled
the rest marg mix

Recipe for marg mix
1oz Agave
1.5 Oz lime juice
Splash water

Then adjust bitter/sweetness if desired !

If you don’t wanna make the marg mic simply limemade is the best alternative

Sips & Sweets – Benefits C-CAP Arizona

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Phoenix New Times is proud to present Sips & Sweets! In its inaugural year, this new event will feature over 20 of the city’s top bakers, 10 of Phoenix’s most respected mixologists and more.

Join us Saturday, June 25th from 3pm – 6pm at Vingtage 45 and sample delicious confections, sip on handcrafted cocktails and more! Curated by Phoenix New Times’ own food editor Lauren Saria, this party full of indulgences is one not to be missed.

Click here for more information!

ITS Radio ~ Jennifer Russo Market Restaurant & Bar…so they say!

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This was the hens’ party to end all hens’ parties! Christina and I are headed to NAPA and all other places unknown with our new BFF’s. This is one of the best parts of what I do…meeting lovely, smart and grateful people who get it!

Soup of the Week ~ Jennifer Russo’s Corn Bisque

Jennifer Russo Corn Bisque

Even though my smart phone pics don’t do this justice, we love it when our guests give us a bowl of their goodness to share on the air! YUMMY!!!!

Corn Bisque

5 ears of fresh or frozen corn
3 cups water
1 bay leaf
2 cups milk
1/4 teaspoon Tabasco, or to taste
whole or minced fresh parsley leaves for garnish
crème fraiche for garnish

Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids.

Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and crème fraiche.

Weekly Whet ~ The Grigio

Grigio Jennifer RUSSO

I love surprises, especially when they’re pleasant! Christina was pleased….I’m not a big fan of bitters in any form or fashion, but Jennifer Russo and Kristie Joss changed my mind with this.

The Giorgio

Less than 1 oz Contratto Bitters
2 squirts simple syrup
Rose Petal Sugar Rim

Rim a Champagne or Martini Glass with Rose Petal Sugar. Add bitters, syrup and Cava. Wow, that was easy!!

Mash Ups and New Friends

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Sundays by the pool and on the patio at Four Seasons in Scottsdale! What a wonderful show with some seriously wonderful people! Chefs Mel Mecinas, Rochelle Daniel and Lance Whipple. Doesn’t get much better than this.

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