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Brunch at Bevvy Uptown: Executive Chef Paul Lindsay prepares your favorites

Posted at 8:33 AM, Mar 30, 2018
and last updated 2018-03-30 13:36:43-04

Quesdilla "Bevvy Style"

Black Beans
Sour Cream
Pico De Gallo
Ground Grass Fed Beef
14 In Flour Tortilla

Roasted Brussel Caesar
2 C Roasted Brussel Leaves
½ C Grated Parm
½ C Croutons
4 Oz Caesar Dressing
1 T Chopped Parsley
salt And Pepper To Taste

Cut the leaves from brussel sprouts off, roast in 500 degree oven til leaves turn dark brown , allow to cool to room temp before using in salad
In a large mixing bowl mix all above except half the parm and parsley, reserve these for garnish
Place brussel mixture and place just off center of the round white plate and smear caesar dressing in front of it, sprinkle parm and parsley on top to finish

Bevvy Uptown
5600 N.7th Street, Phoenix AZ 85014