☰ Menu

Final Cut: Native hosts showdown for spot on menu

Posted on: May 10th, 2016 by Taryn Jeffries No Comments

Have you ever wondered how big restaurants research and add new menu items? As someone who doesn’t do a lot of cooking myself, I have always wondered how these things happen and I was able to get a really fun sneak peek at the process, recently.

Native Grill & Wings recently held a competition of sorts with their employees, encouraging them to submit new recipes based on ingredients that could be found in their kitchens. They opened up the competition to sandwiches and cocktails and all of the imagination their employees could muster. While they received many submissions, the executive team had the difficult decision of whittling the options down to three sandwich options and three drink options. At that point, they invited the creators of those recipes to come to the corporate headquarters to create their dishes and have a panel of media members to decide their favorites.

My job does not suck!

One of my favorite parts of the evening was walking into all of the great energy of the test kitchen. There were people everywhere and in all corners of the kitchen; heads down focused on their dishes and a lot of camaraderie between the team members. The submission came from three Arizona locations and two from Missoula, Montana (which had just opened up a week before the competition).

Native Final Cut: Team prepping dishes in the test kitchen

So what were we judging?

Here’s the Final Cut Burger Breakdown:

Barn Burner Burger| pepper jack cheese/ bacon/ jalapenos/ hot sauce/ lettuce/ tomato/ onion/ pickle/brioche bun

Native Final Cut: Barn Burner Burger

Southwest Chicken Stack (winner)| chicken strips/ white onion/ anaheim pepper/ pepper jack cheese/ ancho chili lime dry rub/ honey chipotle sauce/ avocado/ ciabatta bun

Native Final Cut: Southwest Chicken Stack Sandwich

The Phoenix| chicken breast/ phoenix sauce/ pepper jack cheese/ banana peppers/ jalapenos/ lettuce/ tomato/ onion/ pickle/ brioche bun

Native Final Cut: The Phoenix Chicken Sandwich

I was a huge fan of The Phoenix. I loved that the chicken breast could come either grilled or breaded and fried. The Phoenix Sauce was unbelievable; it was perfect on the sandwich, great on fries and even tasted amazing on our carrots and celery. I would have loved to have been able to take a bottle of it home and put it on pretty much anything. The Phoenix was the perfect name for this sandwich because it had a heat that rose from bite to bite.

There were some smart guys in the kitchen because the creator of the Barn Burner opted to put the pepper jack cheese on top of the bacon, ensuring that the perfectly grilled strips didn’t slide around and fall of the burger. The heat of the freshly grilled burger melted the cheese right onto the bacon, ensuring that each bite you took had a little bit of bacon heaven.

The Southwest Chicken Stack was the named the winner by the Executive team along with the judges input. There were some nice elements of heat incorporated into the sandwich and the cool, creamy avocado helped to temper that just enough.

The Final Cut Booze Breakdown:

The Americano (winner)| tequila/ blue curacao/ grand marnier/ cranberry juice/ sprite

Native Final Cut: The Americano

Queen of Drinks| vodka/ peach schnapps/ amaretto/ southern comfort/ orange juice/ pineapple juice/ grenadine

Native Final Cut: Queen of Drinks

Suh Dude Shot| crown apple/ fireball

Final Cut Native: Suh Dude Shot

The Americano was created as an alternative to the margarita, and was tasty enough to take the win. The mixologist responsible for creating this drink said that she was looking for a similar flavor with the exclusion of sweet and sour. She nailed it!

My personal favorite was the Suh Dude Shot, perhaps because of my affinity for drinks with a little in-your-face kick. The combination of apple and cinnamon were made for each other and I was sad to see that it didn’t make the Final Cut. I will, be making sure to ask for it the next time I make it to the Gilbert location, where the drink originated.

All in all, it was a great night and I was honored to be included among the judging panel.

What sandwich and drink look the best to you?

If you are looking for the best and latest in Arizona restaurant and culinary news, please make sure to sign up for our newsletter, give us a like on Facebook, follow us on Twitter and Instagram to make sure that you never miss a bite!

© Taryn Jeffries 2016

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

More Posts by  | Website  | Follow Taryn Jeffries on Twitter

Related Posts

Kitchen Nightmares

Posted on: June 28th, 2020

The last few months have been an experience. For my fellow empaths, you’ll know that familiar heavy feeling. I’ve taken the last few months to listen, educate myself and follow my heart to the next steps. I’ve been quiet, taking it all in and trying to determine my place in my community as an... Read More
Reel Pizza Pies Debuts in Local Dining Scene This Month

Reel Pizza Pies Debuts in Local Dining Scene This Month

Posted on: March 4th, 2020

Reel Pizza Pies Debuts in Local Dining Scene This March: New Restaurant Focused on “Pies and Vibes” Debuts in Surprise Read More

Be the first to comment!

©2021 PhoenixBites | Site Designed by WeDoDev

All rights reserved. Privacy Policy | Disclosure Policy | Sitemap

%d bloggers like this: