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Bourbon & Bones Announces New Executive Chef Joshua James “J” Amonson

Posted on: February 17th, 2017 by Press Release No Comments

Bourbon & Bones continues to ‘raise the bar’ in the heart of Old Town Scottsdale with original menu items crafted by new Executive Chef Joshua James “J” Amonson. Pursuing a decidedly refined flare, Bourbon & Bones is reaching new heights to please the palates of Arizona’s culinary market. Chef J, a graduate of the U.S. Coast Guard Culinary school, understands the magic and prestige infused in a professional kitchen. He delivers using his expertise, precision and passion for flavor at Bourbon & Bones.

Bourbon & Bones Announces New Executive Chef Joshua James -J- Amonson

About Chef Amonson

For 30 years, Amonson has had a role in luxurious culinary experiences in Scottsdale. Part of the culinary team at Bourbon & Bones since its opening, Chef J previously has served as executive chef of Preston’s Steakhouse, sous chef at Maestro’s, and award-winning chef at JW Marriott Desert Ridge Resort & Spa while supervising culinary projects for the Marriott Corporation in the western region. Perhaps his trademark: applying his skills using the finest ingredients and creating a well-developed menu to yield a consistency in quality dining.

Chef Amonson Brings New Flavors to Bourbon & Bones

Chef J also brings new, fabulously crafted dishes to the Bourbon & Bones menu. From appetizers to steaks and seafood to sidebar accompaniments, he has prepared items that reflect the elegance and diverse flavors expected at such a high-profile spot. His team is crafting, for example, opening mainstays such as hand-cut crispy calamari garnished with sweet shishito peppers and a French aioli. A distinct flavor can be found in the ‘Tomato Mozzarella Salad’ filled with beefsteak tomatoes, authentic buffalo mozzarella and basil, infused with tones of balsamic.

Among new dishes straight from the ocean is ‘Grilled Ahi Tuna’ served to order (sushi grade, rare, seared, cooked), an entree customized to taste and embodying the flare and accuracy Chef J instills in his kitchen. Another seafood selection added to the menu: ‘Pan Seared Chilean Sea Bass.’ This buttery fish is served with spinach and prepared with white wine and garlic to emphasize flavor and careful construction.

This Spring Training season, beginning Mon., Feb. 27, Bourbon & Bones opens its doors an hour earlier each day with full menu at 3pm, to welcome fans of all stripes; Happy Hour 3-5pm, in the bar only.  More popular menu notes: Sunday and Monday Prime Rib dinner is yet another reason for sports fans and discerning diners alike to plan Bourbon & Bones as their dinnertime destination this Spring. Plus, new dessert items have been added such as Warm Apple Crumble and Brownie Sundae, which now join Molten Chocolate Nutella Cake and Vanilla Crème Bruée, among others.

No matter the challenge, a steadfast excellence is at the core of Chef J’s style. A 1991 graduate of the U.S. Coast Guard Culinary School, he is an eight-year veteran with honors who served in seven locations across the globe. As a result, Chef J brings an elegantly diverse culinary palate matched with an affinity for streamlined operations in the kitchen. 

Executive Chef J will continue to transform the flavors of Bourbon & Bones, adding quality dining experiences in the heart of Old Town Scottsdale.

Bourbon & Bones | 4200 N. Scottsdale Road | Scottsdale | 85251 | 480.629.4922

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