Zinc Bistro

A New York Style Parisian Bistro. A 4000 sq, foot restaurant that is designed with contemporary sensibilities, yet returns the nostalgic ambiance of an authentic Parisian bistro. Round marble bistro tables and wicker chairs spill out onto the sidewalk, offering a kind of people watching one might indulge in, along Boulevard Saint-Germain. Zinc Bistro also offer a romantic garden patio secluded deep in the restaurant, lit by candles during the evening, creating an unforgettable ambiance, or a relaxing atmosphere near our fountain in the afternoon.   Oyster Bar The oyster bar stands at the end of the 25 foot zinc bar, serving fruit de mer platters, as well as all of the accoutrements. We bring in shellfish daily, offering the freshest oysters, clams, mussels, and lobster in the desert.   Warm Chicken Salad Veronique Dice the brioche and toss with ½ of the curry powder, toast until evenly browned in a 350-450 degree oven. Place on a rack and cool. Shave the shallots into rings and sauté with the garlic puree on medium heat until soft. Add the other half of the curry powder to the shallot mix and sauté for a few more minutes. Place on a dish and cool in the refrigerator. Next, slice the chicken breasts into long thin strips. Heat chicken stock to a boil. In a large bowl toss the brioche, shallot mix and chicken stock, let the brioche absorb the stock and cool to room temperature. Add the chicken to the brioche mix, combine well. On a damp cutting board lay out a large piece of plastic wrap. Place chicken and brioche mixture into the plastic wrap and roll and form into a large sausage. Wrap this sausage with a large piece of foil. Place on a sheet pan and bake in the oven @ 450 for 15-20 minutes or until done. 130 degrees on a meat thermometer ( the chicken will continue to cook through in the foil on a cooling rack) Cool on a rack for 20 minutes, refrigerate. In a medium sauce pot combine grape aigre doux ingredients, adding only half of the grapes. Slice the other half of the grapes into rings. Bring mixture to a boil and reduce until it starts to thicken. Puree in a blender, strain and pour over the sliced raw grapes, leave at room temperature. In a bowl whip crème fraiche until thick, fold in vinegar and the oils in small amounts until desired taste. Toss the salad in a bowl, add warmed slices of the chicken, garnish with the grape mixture, almonds and dill.   Chef: Phoenix-born Matt Carter had little interest in becoming a chef when he was growing up in the valley of the Sun. But after graduating from high school, he moved to California and took a job - just a job, not a calling – as a dishwasher at The Eggery breakfast restaurant in San Diego. Carter immediately took to the restaurant business and quickly advanced from dishwasher to prep cook to working on the line. After realizing that cooking could be a legitimate career option, he enrolled at the Scottsdale Culinary Institute, graduating in 1989.   After culinary school, Carter cooked at Scottsdale's La Chaumiere, where he was immediately smitten with the artistry, demands and disciplines of French gastronomy. His experience there inspired him to pursue additional classical training in Paris, where he took courses at Le Cordon Blue, refined his skills at various restaurants and gained exposure to the world's finest cuisine.   Upon his return to Arizona in 1992, his Parisian experience helped him land a job as Chef de Partie at Christopher's, the highly acclaimed restaurant of chef/restaurateur Christopher Gross, where he stayed for over six years. Gross was a caring mentor to Carter, who considers him his greatest influence in the culinary world. "I truly learned to cook from Chris," he says, adding, "he taught me things you can't learn at any culinary school". Carter eventually ascended to the position of Chef de Cuisine at Christopher's, which at the time was the preeminent dining venue in the burgeoning Phoenix metropolitan area. Thanks to a chance meeting with super chef Thomas Keller in 1998, the young chef was given the opportunity to cook in an even more acclaimed kitchen, Keller's illustrious French Laundry, in Napa Valley. After working as Poissonnier for Keller, Carter returned to Scottsdale to take the job of Executive Chef at Michael's at the Citadel, widely recognized for its contemporary American cuisie with European influences. After two-and-a-half years at Michael's, Matt left to collaborate with current partner, Terry Ellisor, becoming the Executive Chef at Zinc Bistro in 2001. The 35-year-old chef and father of three believes that bistro cooking, which is based on simplicity of ingredients and presentation, need not be boring.    Contact:  Zinc Bistro  15034 N Scottsdale Road # 140, Scottsdale, AZ 85254  (480) 603-0922  (480) 603-0920 (fax)

 

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