FOODIES WEST.COM         
ZuZu at Hotel Valley Ho in Scottsdale, Arizona
with Executive Chef Russell LaCasce
  June 2017 Issue | Vol. 5, No. 10                                                                                                                                 The novel side of comfort.
 
 
 
 

Executive Chef
OCEAN PRIME | PHOENIX, AZ
JAGGER GRIFFIN

Pastry Chef
MOUNTAIN SHADOWS
 PARADISE VALLEY, ARIZONA

SEAN BECK

5-Star/5-Diamond Pastry Chef
 HOTEL VALLEY HO
SCOTTSDALE, ARIZONA

AUDREY ENRIQUEZ

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


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!

     
Southwest Foraging
by John Slattery


      
Make your own Nocino with wild AZ walnuts!


M.F.K. FISHER
Food writer extraordinaire

Mixologist
RENAISSANCE PHOENIX DOWNTOWN
TONY ESCALANTE


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            


            
 
           
 
              
               Like Us!
ZuZu at Hotel Valley Ho in Scottsdale, Arizona | Executive Chef Russell LaCasce ZuZu has always existed for comfort. Nothin’ doing with fast here. Just slow food that’s big on comfort. Named after co-owner Scott Lyon’s mom, whom he and his brothers called Zuzu after the character played by Karolyn Grimes in the 1946 movie, It’s a Wonderful Life, the restaurant served the kind of food his mom would serve. Things, ZuZu regulars will recall, like Beef Stroganoff, Meatloaf, and Chocolate Cream Pie. That was a really good chocolate cream pie. Comfort, at ZuZu, has now become a happening. As Valley Ho’s Executive Chef, Russell LaCasce, described it, he’s “busted” the old menu “wide open”. And, he added, “none” of the dishes “have come back”—a testament that he has his finger on the pulse of the public. “When I came here,” LaCasce explained, “and I talked to the chefs, I just kind of wanted everything to be very approachable. Heavy on the appetizers, but not so much heavy on the entrée side of things. I wanted people to come in and eat the way my wife and I and our friends do. We go out and order one of everything and we all share in it. The table’s full of food, and Oh, this is great, and you’re just grabbing things and eating. You get to try a lot of stuff. I wanted that to be how it is here.” ZuZu, LaCasce added, will remain casual. Just not the ingredients. Cook at a high level, but do food that’s approachable, yet novel. That’s the whole idea behind LaCasce’s changes. It sure worked for our table.