Chambord French Toast
4 inch thick slice of Challah Loaf Bread
2oz Berry sauce
½ ounce blue berries
½ ounce raspberries
½ ounce strawberries
3oz Chambord cream
Using a paring knife, cut through the bottom crust of bread horizontally, to create a pocket that your Chambord cream can be stuffed into. In a mixing bowl whisk together ¼ milk, ½ cup sugar, ½ cup vanilla, 2oz cinnamon, 1oz nutmeg and 4 eggs. Using a pastry bag, stuff the slice of challah bread with about 3oz of the Chambord cream cheese mixture. Once the bread is stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Cook the stuffed French toast until golden brown, 4 to 5 minutes per side. Cut the French toast in half, serve warm and top with berries, powdered sugar, whipped cream and maple syrup.
4ea Jicama Tortillas
4 1/4 inch thick slices of Ahi Tuna
½ ounce Pico de Gallo
½ ounce Guacamole
1 ounce Soy Vinaigrette
4 each Daikon sprouts
4 Red Bell Pepper Strips
Season the ahi tuna to your liking with the ahi tuna spice, rub evenly on both sides. Heat up your pan at a high heat for 1-2 minutes. When the pan is hot, add a little olive oil and then add the ahi tuna. Sear on each side for 20-30 seconds and carefully watch the tuna so you don't overcook it. Remove the tuna from the heat and chill it In the fridge for about 10-15 minutes. Once chilled cut 4 ¼ thick slices of ahi tuna. Cut 4 thin slices of jicama and use a 3.5 inch ring mold to cut out perfect circles for the jicama tortillas. Place 4 jicama tortillas on plate then top each with guacamole and pico de gallo. Add a slice of ahi tuna to each taco. Dress with soy vinaigrette and garnish each taco with red bell pepper and daikon sprouts.
October Burger of the Month
8oz Ground beef
2ea Pecan wood bacon
1oz Red wine onions
2oz Roasted red pepper aioli
1 slice Potato Goat cheese
1ea Sunny side up egg
1ea Brioche bun
First, grill 1 red bell pepper until it is charred then let it cool for about 10 min. Once the pepper is cooled down add it to a blender with 1 ½ cups of mayo, salt, pepper, and 1tbs sherry vinegar. Blend all of the ingredients until thoroughly mixed. Next, take 1 large onion, julienne it and put it into a hot sauté pan or flat top. Add ¼cup of any red wine of your choosing and ¼cup balsamic vinegar to the onions, Sauté onions until caramelized. In a bowl, season ground beef with salt and pepper and form into an 8oz patty. Grill the burger for 2 minutes on each side, then move it to a lower-heat area of the grill. Cook another 2-3 minutes for medium-rare, 3-4 minutes for medium, or 5-6 minutes for a well-done burger. Grill 1 minute longer or until cheese is melted. Serve with the aioli on both sides of the bun, garnish the top of the burger with bacon, onions, arugula and sunny side up egg.
RnR is located in the heart of Old Town Scottsdale with a two-story dining patio overlooking the vibrancy of Scottsdale Road.
Exposed brick warms RnR's industrial style, dark woods and their signature burnt orange accents.
The space is fully indoor/outdoor by use of retractable glass garage doors.
RnR specializes in modern twists on America's classic comfort foods, imported Italian coffees and a 1,800 bottle wine cellar with featured wines by the glass or bottle.
RnR is located at 3737 N Scottsdale Road in Old Town Scottsdale