Life at Prado

C’mon Get Happy at Prado

pradorestaurant — Tue, 01 Mar 2011 16:01:14 +0000

Why is it called ‘Happy Hour’ when it’s not just one hour? Can it be called happy hours? Eh, we won’t argue it. But we believe it should be a time to enjoy and wind down from a long day. This is why we’ve extended happy hour to guests Monday-Friday from 5:00 pm – 7:00 pm and from 9:00 pm – 11:00 pm.

—DRINK—

HOUSE WINES 6
Chardonnay | Merlot | Cabernet Sauvignon | Pinot Grigio | White Zinfandel

—EAT—

Butter Divine and Tortilla Espanola

pradorestaurant — Thu, 24 Feb 2011 17:59:20 +0000

Prado currently has an array of fresh, seasonal ingredients being brought in daily to the kitchen. But farm fresh does not always mean produce, an often overlooked aspect of farm fresh ingredients is dairy. Chef Peter and Prado work with a local farm, Butter Divine, to purchase all of the eggs and butter used in the restaurant. Lisa Gallegos, Chief Butter Maker of Butter Divine, hand churns butter that is reminiscent in taste and texture to European style butter. It is 86 to 88 percent butter fat, unsalted and without any other stabilizers and fillers.

If you are looking for a simple, yet delicious, way to prepare eggs, try the following Tortilla Espanola with Butter Divine “Farm Eggs”, potato, Manchego and onion omelet with garlic aioli. This dish is featured on our Tapas menu and has a wonderful aesthetic and flair that will leave everyone asking you for the recipe.

Ingredients:
4                 Farm Eggs
2                 Grilled Onions, Sliced Thin, Seasoned with Salt and Pepper
3                 Grilled Red, Green and Yellow Bell Peppers, Sliced
2 Tbs          Manchego Cheese, Shredded
1/8 cup     Garlic Aioli or Garlic Mayo
3 Tbs          Each of Parsley, Thyme and Basil
1/2 cup     Diced Potatoes

In a small bowl, crack and whip the eggs til they are ribbon like. Warm a small pan over medium heat large enough for a 4 egg omelet and place the olive oil and a small pat of butter in it until it sizzles. W hen the pan get’s medium hot, add in the onions and peppers. When they become translucent add the potatoes and cook until slightly golden brown. Add in the whipped eggs and reduce the heat slightly bringing the edges of the tortilla or omelet from the side. When the eggs start to cook and rise slightly, add in the shredded manchego cheese and fold over. Remove from the pan, cut and serve with garlic aioli, small salad or fruit.

Prado’s New Chef de Cuisine, Peter DeRuvo

pradorestaurant — Thu, 17 Feb 2011 22:33:55 +0000

Hello!

I’m so excited to greet you from my new post as Chef de Cuisine of Prado restaurant. I’ve been a huge fan of Prado since it opened a little over two years ago, and I am beyond thrilled to have the opportunity to work with the incredibly talented team here.

One thing I have always admired about Prado is its commitment to working with local farmers and purveyors to bring the freshest and best of ingredients straight from the farm to the table.

Since this is my first note to you, I thought I would take a few moments to tell you a little bit about my background. Before joining Prado, I served as Executive Chef of Sassi, a Four Diamond Italian Restaurant located in North Scottsdale. Though I have a degree in culinary arts, my deep passion for cooking stems from the year I spent in Tuscany tending to the olive groves of a famous importer of Italian wines, olive oils and balsamic vinegars.

In my twenty years as a professional chef, my proudest accomplishment to date happened just this past summer when I was asked to cook at the James Beard House in New York City. What an amazing experience! But as incredible as that was, I know it will soon be trumped by the accomplishments we will achieve at Prado!

I hope you get the chance to come visit me at the restaurant soon, but in the meantime please enjoy the blog. I am currently updating the menu daily so you will see posts of my latest menu from time to time. Please give us your feedback after you dine at Prado. We are always happy to hear our guest experiences.

Ciao for now!

Peter DeRuvo