BUSINESS
Roots Eatery Tempura-fried butternut squash bites seasoned with cinnamon, nutmeg and brown sugar, topped with hot honey and crumbled feta for the perfect balance of sweet, spicy and savory.
Mandy’s Wine Bar
Slow-braised lamb shoulder served over creamy garlic mashed potatoes and roasted tri-colored carrots, finished with a rich Kilt Lifter dark ale reduction infused with dried cranberries for a subtle, malty sweetness. Baked salmon filet brushed with a honey bourbon glaze and encrusted with toasted pecans, accompanied by roasted sweet potato, baby spinach and a fire-roasted corn salsa for a vibrant blend of sweet, smoky
Peppermint Mudslide cocktail blended with RumChata and coffee
liqueur, served with a festive peppermint-chocolate rim.
and savory flavors. Cranberry Moscow Mule crafted with Outfitters gluten-free vodka, fresh lemon juice, cranberry juice and ginger beer, garnished with a fragrant sprig of rosemary. Pomegranate French 75 featuring Bombay Sapphire Gin, lemon juice, house-made pomegranate syrup and prosecco, finished with a bright lemon twist.
CHEF’S NOTES: “Normally you see butternut squash as a purée in ravioli or soup, so we wanted to showcase it in a different way, and a finger food seemed like a fun way to do that.”
CHEF’S NOTES: “I love the combination of the sweet honey and savory pecans baked on the salmon.”
InMaricopa.com | Janaury 2026
Janaury 2026 | InMaricopa.com
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