Recently, Norm and I had the pleasure of attending a luncheon at the St. Francis sponsored by the Greater Phoenix Convention and Visitor’s Bureau for the International Food Wine & Travel Writers Association and local travel, food, and wine writers.
Aaron Chamberlin is the chef/owner and he opened the St. Francis in September 2009 in uptown Phoenix. He new what he wanted and has achieved it.
Chamberlin says he was inspired at fourteen by a photo of his grandfather in chef whites, standing proud and surrounded by his kitchen brigade. Aaron’s family has been in the restaurant business since the early 1940s.
At 19, he followed his dream of becoming a chef by moving to San Francisco. He trained for nine years training under Chef’s Michel Richard, Jean-Georges Vongerichten and Nancy Oakes in San Francisco, New York City and Boston.
After 18 years in the kitchen he decided to learn the operations for the front of the house. Chamberlin also realized the importance of travel for learning and experiencing different foods and techniques.
He found an old building he loved and was drawn to its history and location on Camelback. Chamberlin’s goal was to have a restaurant that exuded the feeling of home. The dress is casual and his menu consists of seasonal American food for a good value.
Today, we are featuring Chef Aaron Chamberlin’s Roast Chicken with arugula, cucumber, hummus and pine nuts.
½ pound chicken, roasted
½ cup of Cucumber coins (McClendon Farms)
¼ cup peppers, red, sliced
¼ cup peppers, yellow, sliced
¼ cup cherry tomatoes, packed
¼ cup red onion, sliced
1 Tablespoon olives, Cerignola
1 Tablespoon olives, Kalamata, halved, pitted
1 ounce Vinaigrette, simple
½ cup Arugula (White Crane Springs)
4 mint leaves, torn
4 basil leaves, torn
salt, as needed
pepper, as needed
vegetable oil, as needed
¼ cup hummus
1 tablespoon pine nuts (toasted)
rich chicken jus
Yield: Salad serves 2 people
Preheat oven and roast ½ lb. of chicken (coated in vegetable oil with a dash of salt and pepper), in a roasting pan at 350 degrees for 13 minutes.
When chicken is roasted, take out of oven and shred into small pieces.
In a large bowl, combine cucumbers, red and yellow bell peppers, cherry tomatoes, onion, and olives.
Mix all ingredients and add arugula, mint and basil leaves, and chicken.
Drizzle with vinaigrette and serve with hummus and pine nuts.
Garnish plate with rich chicken jus.
Next from Chef Chamberlin will be his Sticky Toffee Pudding on Oct 8th.
111 E. Camelback Rd. in Phoenix, Arizona
Hours: 5:00 pm to 10:00 p.m. (Tuesday-Thursday)
5:00pm to 11:00 p.m. (Friday and Saturday)
11:00 am-2:00pm -(Sunday Brunch)
5:00 pm to 9:00 pm (Sunday)
Lunch is served from 11:30 am – 2:30 pm (Tuesday-Saturday)
Closed on Monday