The Sicilian Butcher Launches NEW Seasonal Menu
With three locations across the Valley, The Sicilian Butcher combines skilled butchery and creative chefery at a modern-casual restaurant for a choose-your-own-meatball and build-your-own charcuterie board experience complete with hand-rolled meatballs with saucy attitude, fresh-made pastas and Italian butcher-style meats. For more information visit https://www.thesicilianbutcher.com/
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LifestyleTranscript
00:00 The following portion of the Arizona Daily Mix is sponsored by the Sicilian Butcher.
00:08 Spring is in the valley and that means the new menu for the Sicilian Butcher is here
00:12 and to tell us all about it, of course, is Chef Omar.
00:15 And Chef, I will say, we had to start on the cannolis.
00:19 Can't forget the cannolis.
00:20 We can't.
00:21 We definitely can't.
00:22 But we're going to hold off on those.
00:23 We're going to go back and talk to those because we want to talk about the spring menu first
00:27 and this was launched last week and you're excited about it, aren't you?
00:29 Yeah, so we launched it last week.
00:32 It's an array of new entree dishes, pasta dishes, everything, including the dessert.
00:38 So we have a baked gnocchi on the menu that's baked in the cast iron so you get all the
00:42 cheesiness from it.
00:44 Our steak, it's grilled.
00:45 It's traditionally just, it's breaded, a little balsamic.
00:49 We finish with a little olive oil on capers.
00:52 Our hand-leaf fresh stretched pizza.
00:54 Then we have a pork milanesa.
00:57 And so yeah, we have definitely, it fits for everyone.
00:59 I love this.
01:00 And let me just make sure people understand this.
01:02 This isn't TV food.
01:04 This is actually what you get in the restaurant.
01:05 Absolutely.
01:06 You guys make sure that they are fed like an Italian.
01:09 Absolutely.
01:10 We have plenty to go around, freshly made.
01:14 Definitely we definitely pride ourselves in what we do and how we do it.
01:16 I like it.
01:17 All right, before we get to dessert, you got a little demonstration here.
01:19 This is something else that's important on the menu.
01:21 Yeah, so this is more seasonally.
01:22 We have a prosciutto melone.
01:25 Little take on the prosciutto and melon salad that everyone makes.
01:30 So this here is a stracciella, which is a whipped burrata, burrata cheese, freshly sliced
01:36 prosciutto.
01:38 Then we have our cantaloupe and honeydew.
01:41 We macerate these in a little simple syrup with basil and mint.
01:46 So we get that spring, summer flavor, a little sweet.
01:51 Then we finish it with a little, obviously a good olive oil.
01:54 Melt in the mouth.
01:56 Yeah, absolutely.
01:57 Very seasonal, very fresh.
02:01 So we definitely try and pride ourselves into seasonality, you know, a chef driven concept.
02:07 You know, Joey and the familia has been there forever.
02:09 So they do it right.
02:10 Chef Joey knows, the whole family knows how to make something really amazing.
02:13 So this is interesting.
02:15 I didn't know that there was a little bakery there.
02:17 Yeah, yeah.
02:18 So this is where all the food comes from.
02:19 So yeah, they're all attached.
02:20 The bakery is attached.
02:21 So we have a bar for you can build your own cannolis, different flavors.
02:26 We go with the seasonal flavors as well.
02:28 Then we have tomorrow is St. Joseph's Day tomorrow.
02:32 So we have a zeppole, which filled in with a little bit of pastry cream.
02:36 And then we have.
02:37 And that's the little ones right here.
02:38 Yeah, that's the one behind it.
02:40 Right here?
02:41 Yeah.
02:42 Okay.
02:43 And then this is our green tart.
02:44 That's just a little mini version of it.
02:45 So it's a baked ricotta and you can get all this stuff at the bakery.
02:47 I love it.
02:48 So you can get an array of cookies, seasonality, freshness, coffee, what you will.
02:52 Everything you got right there.
02:53 Absolutely.
02:54 So delicious for everybody to enjoy.
02:55 Okay.
02:56 This is very important.
02:57 People pay attention because you're going to have a chance to enjoy a great wine pairing
03:01 food and everything with you and Chef Joey.
03:03 Yes.
03:04 First one's coming up on March 28th, right?
03:05 Yes.
03:06 We have a March 28th.
03:07 It's a five course meal.
03:08 Joey and I will be hosting.
03:09 We have wine pairings to go with it.
03:12 So our first one's March 28th.
03:13 Our second one is April 18th.
03:16 And you can link into the bio for more information.
03:19 So please join us.
03:20 Yeah.
03:21 And one is that let's make sure March 28th is at the Tatum location.
03:24 Correct.
03:25 The Phoenix location.
03:26 Yes.
03:27 And then April is over in Chandler.
03:28 In Chandler.
03:29 Correct.
03:30 And then you guys have another third location in Peoria.
03:31 In Peoria is our third location.
03:32 We just haven't designated the date and time for that one.
03:35 Yeah.
03:36 So and this is what's really great.
03:37 And I tell you, if Chef Joey's there, be ready to eat and be ready to eat things that he
03:41 will bring out and then bring out extra stuff.
03:43 You guys do that.
03:44 You guys actually bring out extra food.
03:46 Yeah, we have to.
03:47 To make sure everybody can enjoy it.
03:48 I know.
03:49 I love it.
03:50 You guys test things on people and that's what's so great about it.
03:52 It's family affair.
03:53 That's the whole thing about it.
03:54 Absolutely.
03:55 I love it.
03:56 Well, this is all available.
03:57 The menu's ready to go and ready for the whole family to come enjoy.
03:59 Do you have reservations to stop into the Sicilian Kitchen?
04:01 We do.
04:02 We do offer them now.
04:03 But if you just choose to walk in, we do definitely have a lot of space, the bar space, happy
04:07 hour, the patio.
04:09 So yes.
04:10 All ready to go.
04:11 Yeah.
04:12 Chef Omar, thank you.
04:13 Thank you.
04:14 Can we keep this?
04:15 Yes.
04:16 Don't forget, if you want more information about Sicilian Butcher and of course the wine
04:19 tasting, information's right there on the screen or head over to azdailymix.com.
04:25 The preceding portion of the Arizona Daily Mix was sponsored by the Sicilian Butcher.
04:29 Thank you.
04:30 Thank you.
04:30 Thank you.