3 Wines from Our Menu to Sip This Month

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At Grassroots we have over two dozen different wines by the bottle or glass to choose from. Ranging from premier wine growing regions the country-across, from Napa and Washington State’s Columbia Valley to right here in Arizona. Fill your glass with one of these three wines on your next visit.

White Blend, Provisioner
It’s true. Arizona is a great wine growing destination. In fact, we have three premier wine growing regions throughout the state. Located in Graham County, Arizona, Bonita Springs Vineyard in Wilcox was planted by the Minchella family of Arizona and the Lescombes family of France in 1991. One wine that yields from this region is the Provisioner white blend, an aromatic wine that has a balanced acidity that makes for a smooth and tantalizing palate. This wine is great with our simple seafood dishes, yet it’s bold enough to stand up to heatier dishes like our Roast Spit Fire Chicken and cream-based recipes. $9 by the glass, $32 by the bottle

Rosé, Hogwash
Great for any season here in Arizona, the official wine of the spring and summer months, rosé, pairs delightfully with seafood and shellfish and light salads. Hogwash Rosé has notes of watermelon and rose petals on the nose, and a lovely Bing cherry, currant and rosewater palate. The salmon pink wine has a sweet/tart finish and we think the California appellation wine best enjoyed on our patio. $11 by the glass, $40 by the bottle

Red Blend, Truth or Consequences
The Columbia Valley is one of the nation’s largest wine growing areas. Located in the southeastern corner of Washington State, the region has similar growing conditions as France’s famed Bordeaux and Burgundy regions. Truth or Consequences Red Blend is bold, textured and rich, but not over the top. It has aromas of black cherry, blackberry and other savory, earthy notes such as herbs, tobacco, vanilla and cocoa. This red blend pairs great with beef. $10 by the glass, $36 by the bottle

Check out our entire wine, beer and cocktail list here.

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5 Dishes to Celebrate National Southern Food Day on January 22

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Find some southern comfort at Grassroots on January 22, on what might be one of our most favorite foodie holidays to date, National Southern Food Day. Southern food lovers can always get their fill of down-south eats at our restaurants, but we thought that we’d share five of our personal favorites to enjoy.

Shrimp Po’ Boy
Dressed all the way and tucked in a French baguette, this po’ boy doesn’t lack rich flavor. Chef’s Shrimp Po’ Boy is served with his iconic Nola remoulade and is an obvious pick for National Southern Food Day.

Southern Shrimp and Grits
A true southern classic, Chef Collins combines Gulf white shrimp, Tasso ham, which is a specialty of Louisiana cuisine, jalapeno cheddar grits and hearty slices of focaccia to complete this full-flavored shrimp and grits dish.

Carolina Baby Backs
Bring your appetites, southern food lovers, you might need a to-go box for this one. Slow-smoked with a thin bbq sauce and grilled to finish, Chef Collins’ Carolina Baby Backs are worthy of writing back home to Carolina about.

Louisiana Red Beans and Rice
Our soup of the day menu perfectly coincides with National Southern Food Day, which is happening on a Monday this year. Each Monday diners can savor Chef Collins’ Louisiana Red Beans and Rice soup, available in a bowl or a cup.

Housemade Smoked Salmon
Salmon gets a southern makeover with this sharing plate. Chef Collins smokes his salmon with cherry and applewood flavors to make this tastebud-pleasing appetizer. The shareable app is finished with Collins’ signature Nola remoulade and toast points.

Book your table here.

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How to Make Chef Collins’ Braised Short Ribs

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Impress your guests with a Southern-style dish, taken straight from Chef Collin’s own recipe book. Here’s how you can make this Grassroots classic.

Serves 4
8 pieces short ribs

½ cup bacon fat or olive oil
1 cup brown sugar rub
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
2 tablespoons garlic, minced
4 ounces tomato paste
2 cups red wine
4 cups chicken stock
1 tablespoon thyme
2 bay leaves
3 ounces short rib glaze

Short Rib Glaze:
2 cups short rib jus, strained and fat removed
½ cup hoisin
½ cup honey

Brown Sugar Rub:
1 cup brown sugar
½ cup white sugar
½ cup kosher salt
¼ cup black pepper
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt

Let’s start with the brown sugar rub. Mix all ingredients together and set aside, we’ll need this in a few moments.

To prepare the braised short ribs, preheat your oven to 350-degrees. Pat dry the short ribs. Next, coat all sides of each cut with your brown sugar rub. Heat a large pot on medium-high heat and add four tablespoons of olive oil or bacon fat. Careful, do not bring heat to a high temperature, the sugar on the short ribs will burn. Working in small batches, brown the tops and bottoms of the ribs, transferring the browned cuts to a clean braising pan. Once all ribs have been browned and removed from the pan, add the leftover oil or fat to the pan and turn to high heat.

Next, add onions, carrots and celery, and sauté for about 10 minutes or until soft. With a rubber spatula, scrape the bottom of the pot, this will release the charred flavor of the ribs. Add some garlic and cook for five minutes while stirring. Next up, add tomato paste and cook for three minutes. Combine red wine, chicken stock, thyme and bay leaves to the mix. Bring it all to a boil and simmer for 15 minutes, then, pour over short ribs.

Cover your pan with two layers of foil. Bake in oven for three hours. When the time is up, remove the pan from the oven, open one corner of the foil and allow it time to cool on your countertop. Remove short ribs from braising liquid, strain braising liquid and reserve for your glaze.

For your short rib glaze, add your strained jus to a sauce pan and bring it to a boil, then reduce by half, about 20-30 minutes. Add some hoisin and honey and mix well. Finally, brush the glaze onto your short ribs before serving.

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4 Sweet Reasons to Order Your Holiday Pies from Common Ground Culinary


It’s pie season! This Thanksgiving our entire family of Common Ground Culinary restaurants will be offering up holiday pies. Here are a few reasons to order with us.

Easy Ordering
Ordering is as easy as 1-2-3. One, stop by or call us with your pie order. Two, pick up your holiday pie. Three, serve and enjoy! We’re taking orders through November 1 to November 22. We just ask that you give us a 72-hour notice.

We Love Local
Like our entire family of Common Ground Culinary restaurants, our sister sweet shop Sweet Provisions uses local ingredients, such as dairy from Arizona dairy farmers, and other fresh ingredients whenever possible.

Always From-Scratch
Forget frozen. Every sweet treat, ice cream scoop, baked goodie and slice of pie is made-from-scratch and comes out fresh from our ovens.

Big Flavor
Pie lovers can slice into a variety of house-made flavors including coconut cream, butterscotch pecan, apple, and pumpkin. At the Phoenix location of Grassroots Kitchen & Tap diners bring home pumpkin, coconut cream and key lime varieties. Twisted Grove Parlor + Bar in Phoenix will be offering apple and butterscotch pecan pies to go. Sweet Provisions will feature additional flavors including strawberry rhubarb, blackberry and chocolate mousse. Each pie is $24.

To pick up in Scottsdale, call Sweet Provisions at (480) 275-2678 with your orders.
For Phoenix orders, call Grassroots Phoenix at (602) 368-8766.

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6 Things You Should Know About AZFWE

Photo via azcentral’s Food and Wine Experience Facebook

Photo via azcentral’s Food and Wine Experience Facebook

AZCentral is taking over Salt River Fields again. The Food & Wine Experience is back, and this year it’s bringing together an impressive amount local culinary talent, and internationally-known culinary superstars. Our own Chris Collins will be heading out to join in on the food-centric spectacle. Here’s six things to know before you go.

Seeing Stars
Last year’s event saw celebrity chef, author, restaurateur and host of ABC’s “The Chew,” Mario Batali, and now local chef, Scott Conant, who’s also an author and judge on Food Network’s “Chopped.”

This year, festival attendees have the chance to meet Martha Stewart. That’s right, the Emmy award-winning television show host and best-selling author is coming to Scottsdale.

Martha Stewart Experience
Martha will be sharing her culinary knowledge live at the Martha Stewart Experience, where guests can have a rare “up-close” experience with the lifestyle leader. Although the experience will require a special ticket, it’s well worth it, as it includes wine tasting, a Martha-curated gift package, book signing, two complimentary bottles of wine, access to the VIP Grand Tasting and much more.

Insider Exclusives
AZCentral Insiders can get $15 off tickets for the festival. Admission ranges from $85 to $325.

Wines Galore
Fancy fine wines? We sure do. If you’re like us, this event is for you. There will be a hefty selection of spirits, including over 200 fine wines, craft beer and spirits.

Unlimited Sampling
Come hungry! The Food & Wine Experience will offer an unlimited sampling from more than 35 participating restaurants.

The culinary event is happening November 4-5 at Salt River Fields at Talking Stick. To get there, take Via de Ventura of Exit 101 at Salt River Fields at Talking Stick, Scottsdale

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Why Arizona Restaurant Week is Important


We’re dishing out deals this month! Arizona Restaurant Week is back, and we’re happy to say that we’re participating in the gastronomical affair taking place across The Valley, September 15 through 24. Not only are we participating in this season’s Restaurant Week, Twisted Grove Parlor + Bar, in Scottsdale and Phoenix, and Wally’s American Gastropub will be offering up deals on some of their most popular dishes.

Arizona Restaurant Week 101

So, what exactly is Arizona Restaurant Week? Hosted by the Arizona Restaurant Association, Arizona Restaurant week is a 10-day long culinary showcase that gives restaurants from around the state of Arizona the chance to show off some of their most popular dishes from their kitchens at a prix fixe price, at either $33 or $44, per person. Often called Arizona’s most edible time of the year, Arizona Restaurant Week provides locals and visitors alike the opportunity to channel their inner foodie and try that restaurant that’s been at the top of their “must try” list.  

10 Years of Arizona Restaurant Week

Arizona Restaurant Association president and CEO Steve Chucri said, “Arizona Restaurant Week gives Valley diners a unique opportunity to try some of the state’s finest and most popular restaurants featuring special menus designed to let their culinary staff shine. We are proud to have contributed to the interest, development and support of the local culinary scene for the past 10 years — and counting.”

Over the last decade, Arizona Restaurant Week has worked to position Arizona as a one of the top culinary destinations in America through increasing the awareness of over 8,500 dining opportunities throughout the state, giving local restaurants, like Grassroots, a boost.

Arizona Restaurant Week is happening September 15 to 24, join us!  

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4 Award Winning Brews You Can Find on Tap at Grassroots

From near and far, these are the award winning beers you can find on tap at Grassroots.

Black Butte Porter, Deschutes Brewery
Taking its first gold medal in 1996 at The Great American Beer Festival, Black Butte Porter is the one that started it all at Oregon’s Deschutes Brewery. With over a dozen wins since its inception, and a recent win at The International Brewing Awards in 2015, this rich and creamy beer with chocolate and coffee notes is a standout on our beer list.

HefeWeizen, SanTan Brewing Company
Exploding with notes of citrus, clove and banana, this Hefe has a fruitiness that pairs well with sweeter dishes and fresh cheeses. The East Valley-brewed beer took first place at Canfest Reno in the Wheat Ale category and was awarded 90 points by The Beer Connoisseur in 2015.

Longboard Lager, Kona Brewing Company
This smooth refreshing lager is fermented and aged for weeks in cold temperatures to create its award winning taste. The malty body of this beer is complemented by a slightly spicy hop aroma and pairs well with lighter fare such as chicken or fresh greens. Its long list of accolades include big wins at The North American Beer Awards, United States Beer Tasting Championships, The U.S. Open Beer Championships and a fresh win in 2016 at The International Craft Awards Competition.

Knotty Pine Pale Ale, Lumberyard Brewing Company
Hailing from Northern Arizona, this locally-brewed craft beer comes in at 5.4% ABV and 50 IBU. The pale ale is both crisp and refreshing with a firm hop bitterness and light malt flavors. The Lumberyard Brewing Company pale ale took its first gold medal in 2013 at the Great American Beer Festival and just recently celebrated a win at The World Beer Cup in 2016.

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How to Make Brother's Tangy Slaw

Named after Chef’s four brothers, the Brother’s Tangy Slaw is our restaurant's most popular side. The secret to this side, says Chef, is the use of sesame oil and rice wine vinegar. Now, hungry foodies don’t have to visit the restaurant to get a taste of the tangy slaw. Here’s how you can make it at home.


What You’ll Need for the Slaw Dressing

Here’s a list of ingredients that you’ll need to get started. In most cases, you’ll likely already have these items in your pantry or refrigerator.

  • 2 cups mayonnaise

  • ⅔ cup rice wine vinegar

  • ½ cup granulated white sugar

  • ¼ cup soy sauce

  • 2 tablespoons sesame oil

  • 2 teaspoons kosher salt


Making the Slaw Mix

Fresh ingredients are the best ingredients. You can pick up these items at your local farmers market.

  • 6 cups green cabbage, sliced ⅛-inch thick

  • 1 cup green onions, sliced ¼-inch thick

  • 1 cup cilantro, roughly chopped


Time to Prep

First, find a small bowl. In your small bowl, mix together all of your slaw dressing ingredients with a wire whisk, then, set your mixture aside. Next, use a large mixing bowl to combine your cabbage, onions and chopped cilantro. Once all of the items are in your bowl be sure to mix up these ingredients well.

Before serving your dish, use a spatula to fold your dressing into the slaw, and mix until it is thoroughly combined.

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