In the weeks leading up Arizona Restaurant Week, which takes place from September 19-28 and is considered is the most edible time of the year as it gives local, regional and national food lovers the opportunity to enjoy a prix-fixe dinner for $33 or $44 per person at venues across the Valley, the Scottsdale Wine Examiner is publishing a series of “Sipping with the Sommelier and Friends” columns focused specifically on the sommeliers, bar mangers and mixology masters from restaurants that will be tasting at the event. We pull back the curtains and share with you the food and drink secrets that make them among the tastiest in the Valley…
This week – we are pleased to have Elias Hristou from The Greene House with us.
Elias – how did you get your start?
I got my start at an early age working at my father’s restaurant. By the time I finished high school I had held almost every position at the restaurant both in the kitchen and dining room. In college I decided to explore some other fields and found them to be unfulfilling. I found an opportunity to get back into the hospitality industry as a manger at one of my friend’s restaurants while taking a break from college – and I haven’t looked back.
How does the menu work with the wine – do you have a general list? Pairing suggestions?
Our menu at The Greene House is simple and straightforward. Fresh ingredients, made-to-order dishes that deliver amazing flavor. Our wine list consists of small production wines from California and worldwide to complement our menu. We display over 40 bottles in our reserve list, which is built to be approachable and offer great value for the quality the wines deliver. Our by the glass options are equally diverse and offer some great wines that are handpicked by our Corporate Sommelier Regan Jasper.
What is your personal favorite food/wine pairing at your venue?
My favorite pairing at The Greene House is the Seared Scallops paired with our Y Rousseau “Milady” Chardonnay from Mt. Veeder Napa Valley, Calif. The scallops are pan seared and served with caramelized snap peas, cauliflower and an orange truffle emulsion. The Milady Chardonnay complements this dish well with its balanced acidity and rich texture.
Tell us about any favorite wine events here in town:
Restaurant wine dinners are my first choice when it comes to wine events. These events showcase the chef and sommelier talent and truly show you their creativity and passion. But really, how could any event that offers an opportunity to drink great wines and eat great food not be a favorite.
Tell us about your favorite winery experience – in Arizona or not:
Last October my fiancé and I went to Napa Valley and toured some wineries. It happened that Crush was happening during that time a few weeks earlier than usual. We had some amazing opportunities to see all the action at Ladera and Biale wineries. The highlight of the trip was when we were visiting Corison winery and we got to take part in the sorting table and meet the winemaker and the staff. She put us to work and we loved every second of it. We hope that we can make this an annual trip!
What will you be serving at ARW this year?
This year we will be serving some of our favorites from our menu. For appetizers we will be serving the warm brie, wedge salad, and our Greene House salad to name a few. For entrees we will be serving our half chicken with creamed corn and tomato jam, bacon–wrapped tenderloin with horseradish potato, Atlantic salmon with beets, fingerling potato and sherry jus, mealtoaf with whipped potato, and our house made fresh pasta with shrimp. For dessert we have our Bars of Sin and our pineapple rum cake.
Where can readers learn more about your venue?
Our website is www.foxrc.com where you can find menus, hours and upcoming events.