FOODIES WEST.COM         
Hearth '61 at Mountain Shadows in Paradise Valley, Arizona
with Executive Chef Charles Wiley
  July 2017 Issue | Vol. 5, No. 12                                                                                      Thoughtful, provocative, and familiar fare.
 
 
 
 

Executive Chef
OCEAN PRIME | PHOENIX, AZ
JAGGER GRIFFIN

Pastry Chef
MOUNTAIN SHADOWS
 PARADISE VALLEY, ARIZONA

SEAN BECK

  Manager/Mixologist
MERITAGE an Urban Tavern
JW MARRIOTT PHOENIX DESERT RIDGE

TRAVIS PARSLEY

AAA 4-Diamond
Executive Chef 
HOTEL VALLEY HO, SCOTTSDALE
RUSSELL LA CASCE


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Make your own Nocino with wild AZ walnuts!


M.F.K. FISHER
Food writer extraordinaire

Mixologist
RENAISSANCE PHOENIX DOWNTOWN
TONY ESCALANTE

     
VIVA XXXII Tequila
Democratizing Luxury


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Hearth '61 at Mountain Shadows in Paradise Valley, Arizona | Executive Sous Chef Christopher Brugman & Chef de Cuisine Alfred Muro “There’s a post here and another concrete post here,” Hearth ‘61’s executive chef Charles Wiley pointed to supporting posts as he described how the restaurant’s open kitchen concept developed, “and there’s a post over there. The architects said, This is your box. Do whatever you want.” Wiley designed Hearth ‘61’s unusual wide-open kitchen with its namesake hearth, but he gave his executive chef, Christopher Brugman, carte blanche to create the menu. Brugman, together with chef de cuisine, Alfred Muro, designed the dishes for the menu with the philosophy of, How can I enhance something without tarnishing its sense of place? “For us,” Brugman explained, “it’s very important to do that. Not to take something and completely demolish it. I think the hardest thing for a chef is to do very little to something. Keep it very simple. If you can do that, you’ll always find success.” The two chefs started with the flavors they grew up with, minus any mac ‘n cheese renditions, elevated or no. “That’s been the focal point of what we do here,” Brugman described how the project unfolded. “It’s very much who we are as people and what we liked as kids and trying to recreate those childhood memories that I think we all love so much. For us it started with sourcing the best possible ingredients that we could ever possibly find.”