In the weeks leading up to Dish Fest, we'll be bringing our readers exclusive chef interviews to help you learn the stories behind the best dishes served at the third annual food festival.
At Weft & Warp Art Bar + Kitchen at Andaz Scottsdale Resort & Bungalows, Chef Sam DeMarco and his team bring creativity to the kitchen, adding personal touches to classic dishes. Since arriving in October, 'Chef Sammy D' has been dedicated to perfecting the art of Mediterranean cuisine. He and his staff aim to create a one-of-a-kind immersive dining experience that everyone can enjoy, and Phoenix's Lucky He Dog is his four-legged friend who is assisted by the Rescue. We have several menus available, including those for Chef DeMarco tells us what he's preparing for this year's Dish His Fest on Sunday, March 17th.
What are you preparing for Dishfest?
Peas, carrots and lamb all felt appropriate for spring. I lived in Amsterdam for several years, and in Amsterdam you can eat mutton in the spring, so I do a play using mutton meatballs stewed in harissa. It will be something like a Greek salad with chips and lemon mint yogurt.
What do you like most about this dish?
It speaks to your brand. This style of cooking really fits the menu and I think it's great. These aren't grandma's style meatballs at all. It's really lively with a variety of influences, including cumin, preserved lemon, and harissa. Although I use a flavor profile based on the brand, I think this dish is very representative of the season of the year.
What are you most looking forward to at Dish Fest?
Get out there and meet the people who spend their money eating out: local foodies, influencers, writers, and more. [I’m looking forward to] Getting to know them is a big part of what I want to do here, which is to be the face of this restaurant and the identity of this establishment. This is a great way to get out and meet people.
What is your favorite food memory?
Travel and learn about food from other cultures. That's the most exciting part for me, being able to travel and learn about products from different regions, get familiar with how things are done and where they come from, and then make my own interpretations.
What motivates you to be so creative with your cooking?
For me, America is a melting pot of cultural people, and I like to embrace that and elevate them by taking nostalgic classics. I don't really try to challenge people with my menu. Even though the food is familiar, I pick it up and enjoy it. Exhilaration is exactly how I work.
