Chef Brian Peterson, Blue Hound Kitchen & Cocktails Blue Hound Kitchen & Cocktails at Hotel Palomar Phoenix is known for its undiscovered flavors and award-winning cocktail program. Now the hotel’s new chef, Brian Peterson, has taken food to the next level with a menu that was unveiled in late August. Referred to as New American Cuisine, diners can enjoy dishes that range from refined plates to share to an impressive, curated beef program. They can also be paired with a range of new creative cocktails. “The menu is very approachable and made with the freshest, all-natural quality ingredients, sourced seasonally from the best local farmers in the area,” said Peterson. “The vibrancy and energy of our downtown Phoenix location is exhilarating and we’re thrilled to have our neighborhood restaurant take center stage.” Noble Bread with Homemade Butter + Sea Salt The Blue Hound Ceasar Salad Notable starters and sharables include home cooking like local Noble Bread with homemade butter and sea salt or the adult-style Mac & Cheese served with linguica, tallegio, grapes, arugula and sambuca. Other options include the chef’s specialties Chicken Wings with Whipped Carrots, Celery Hearts, and Pt. Reyes blue cheese; Roasted Brussels sprouts served with manchego, green pepper aioli and lemon zest; Beef Cheek Poutine with curd, giarderra and bone marrow sauce; and a mushroom pie, served with carrot jam, pickled and roasted toasted dots. Buffalo Tears, Red & Smoky; War of the Roses and the Machinist with first-class gins and brown spirits. The drinks menu also includes a variety of microbreweries, bourbon flights, champagne, wine, and local draft beer. We met the chef in September and he shared his background, philosophy on food and culinary inspirations with us. | CST Blue Hound Kitchen & Cocktails Photo: Grace Stufkosky Who are you? Please introduce yourself briefly. My name is Brian Peterson. I was born and raised in Chicago and moved to Arizona in the summer of 1999. I have three children and two stepchildren and I have a beautiful woman named Michelle when I was a child who went to different restaurants because my mother can’t cook. My dad worked in the hospitality industry so I could see that side of the business. As a result, I got restaurant jobs in Chicago and Arizona, and I have a bachelor’s degree in Food & Beverage Management from Roosevelt University and a degree in culinary arts from Scottsdale Culinary Institute. Where do you get your culinary inspiration from? . Inspiration could come from previous dishes, different restaurant experiences, the internet, old cookbooks, learning new techniques, meal times, friends, random thoughts, etc. How would you describe your restaurant’s flavor profile? and refinement; yet accessible and not too scary. What are some of the interesting industry trends you see? I think the trend that is and will continue for a long time is for quality food to be served in an accessible and friendly manner. Do you focus on sourcing local ingredients? If so, what is your philosophy behind this focus and how do you achieve it? I like to source local ingredients whenever possible and feasible. There is also a great opportunity to source other ingredients from around the world. I think you need to strike a balance between local and global. What is your favorite dish in your restaurant? We change the menu so often that I can’t tell I have a favorite dish. What is your favorite dish to cook at home? Or do you let someone else do the kitchen? I don’t really have a meal to cook at home but usually my friends and family enjoy Roasted Beef Tenderloin with Boursin Mashed Potatoes and a Brandy Mushroom Cream Sauce on vacation or other special occasions. What are the elements that make up a memorable meal? Quality and originality. The Kimpton Hotel Palomar Phoenix and Blue Hound Kitchen & Cocktails are located at 2 East Jefferson St. in Downtown Phoenix. To contact the hotel, call 602.253 .6633 or visit www.kimptonhotels.com. Contact the restaurant at 602.258.0231 or visit www.bluehoundkitchen.com.
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