Chew on This: Same place, new treats
There's a new executive chef, Garan Dieterich, and a new menu at the Cork and Cuisine in Prescott Valley.
Larger portions are among the changes found at the popular local restaurant, located at 2985 N. Center Court. The restaurant also now offers a full bar and prices comparable to most restaurants in the area, owner Sherri Cook said.
"When we opened we only had beer and wine, but now we have a full bar," Cook said. "We've also started the chef's tables again. Our new chef's table offers a meal that is off the menu and made different than what you would normally have. It's a nice three-course meal with three wines and you leave satisfied."
The restaurant is now open for lunch five days a week, with the lunch menu is available from 11 a.m. to 2 p.m. Happy hour also is on tap these days from 3 to 6 p.m. The restaurant also features a new patio that seats up to 28 diners. Chef's tables are offered on Friday and Saturday nights on the first and third weekends of every month. Two seatings are offered, one at 5 p.m. and one at 7:30 p.m. To reserve a chef's table, call the restaurant in advance at 928-237-1510.
"Happy hour also has its own menu for the bar patrons - for those sitting at the bar. We do our famous C&C burgers as sliders. We have pulled pork sliders, we do fried green beans, beer cheese fries, our classic bruschetta," Cook said.
Tastings also are offered on a monthly basis at Cork and Cuisine. (A bourbon tasting was available recently; check the restaurant's website for future tasting dates.)
Cork and Cuisine changes its menu on a monthly basis. To see this month's menu, visit www.corkandcuisinepv.com.
Highlights from this month's lunch menu include fried oysters, a duck Reuben, Asian shrimp, carne asada tacos, chilled cucumber and shrimp soup, their signature C&C cheeseburgers, made with white cheddar cheese, and other offerings.
Dinner menu highlights include prosciutto and asparagus bruschetta, the vegetarian dish ricotta gnocchi, Italian ham risotto, gluten free baked Atlantic salmon, tender duck leg, and more.
Dessert dishes include the bananas foster, featuring homemade crepes topped with fried bananas in rum sauce and house-made vanilla bean ice cream; the C&C strawberry shortcake, featuring brandy-soaked lady fingers topped with strawberry mousse and fresh strawberries; and the skillet cookie, featuring a house-made macadamia nut and white chocolate chip cookie topped with homemade coconut ice cream and homemade chocolate sauce. The cookie is baked at the time of the order.
"It's been awesome. Everyone who comes in can't wait to see what's on the menu for the next month," Cook said. "The menus are posted every month on our Facebook page and on our website. All of our menus are posted there."
Cook called Dieterich's cooking a "phenomenal" addition to the restaurant.
"We have a local born and bred chef who knows this demographic. Our new menus are basically geared toward this area. We have bigger portions and more relatable menu items," Cook said. "Our chef is really good with combining textures and tastes. His plates are not boring. They're all really pretty."
"I really believe in bringing out the quality of the ingredients in simple food instead of trying to overcrowd the plate with a bunch of stuff and making it over-complicated," Dieterich said. "I use simple, quality ingredients to make good food."