亚利桑那州斯科茨代尔——这个赛季为观看小熊队（Cubs）和白袜队（White Sox）比赛而制作的美食
芝加哥，2012年3月6日，厨师Jose Graces在Mercat a la Planxa餐厅（638 S. Michigan Ave.）摆好姿势拍照。
以下是斯科茨代尔Distritoat TheSaguaro酒店美食：
但是，美食家的smokin春季训练赛的目的地是Distrito，在斯科茨代尔商业中心新的Saguaro酒店享受美酒美食。Distrito是《铁人厨师》Jose Garces的杰作，他的父母是厄瓜多尔人，他却在芝加哥长大。2008年，他在密歇根638 S.开了一家受加泰罗尼亚美食启发的市场/餐厅Mercat a la Planxa。
Pete Balodimas 是Distrito的厨师。这位格伦埃林（GlenEllyn）当地人以他的颇受赞扬的圣查尔斯（St. Charles）现代美国Fahrenheit 餐厅（目前停业）而出名。
如果那些芝加哥联系不够牢固，Saguaro就要归一个位于旧金山的精品酒店链Joie de Vivre酒店管理。Joie de Vivre刚在林肯公园（Lincoln Park）开了一家184间房的林肯酒店（Hotel Lincoln）。Saguaro是纽约Sydell集团有限公司（Sydell Group Ltd.）旗下一员，Sydell最近为西奥多酒店（Hotel Theodore）的翻新工程支付了1000万美金。这家酒店是成立于20世纪70年代早期的第一家逸林酒店（Doubletreehotels）。
Saguaro酒店是以为亚利桑那州沙漠带来生机活力的仙人掌命名，11月份首次开张，Distrito12月份开张。
这家120个座位的餐厅从墨西哥市联邦区（Distrito Federal）的名字得名。
Graces在芝加哥唯一一家自己的餐厅Mercat a la Planxa接受采访，他表示：“我在那旅游过好几次，从街边美食获得不少灵感。在芝加哥长大给了我很多灵感。当然，芝加哥的墨西哥人口众多。显而易见，我的烹饪职业生涯受Rick Bayless的墨西哥美食影响巨大。”
品尝到Distrito的牛前胸肉和猪肉的鲜嫩和烟熏味是一件高兴的事情。尤卡坦半岛式烤鸡每一层都浇上了橘汁红辣椒汁。
Distrito户外露台毗邻斯科茨代尔市政中心公园（Scottsdale Civic Center Park）。Graces表示：“我想这有利于我们制作熏肉。我们想要创立一个烧烤（墨西哥烧烤）区。我已经痴迷于烧烤好几年。我曾和亚拉巴马州的一位同事（Big Bib Gibson B-BQ的Chris Lilly也在北卡罗来纳州）进行过好几次这样的活动。他烤肉烤的非常好，我从他那学到了不少。”
顾客进入Distrito需要穿过两侧有72个鬼节（Day of the Dead）装饰骷髅的大走廊。177间房的Saguaro、Distrito和Garces老镇威士忌吧（Old Town Whiskey bar）（有100多种龙舌兰酒），距离斯科茨代尔体育馆（Scottsdale Stadium）一街区远，这家体育馆是旧金山巨人队（SanFrancisco Giants）的本部，也是在亚利桑那州观看春季训练赛的最佳场所。（3月31日对战辛辛那提Cincinnati比赛中，巨人队打败了仙人掌联盟Cactus League）
Graces在Diversey、西塞罗（Cicero）、福乐顿（Fullerton）和中心街区长大。Graces表示：“我的父亲Jorge在20世纪60年代晚期来到芝加哥，并在芝加哥伊利诺伊大学（UIC，University of Illinois at Chicago）学习。最终，他遇到了我的母亲Magdalena。我的父亲成为了一名电子工程师，在包装行业工作很多年。”
肯代尔大学毕业生Graces于2008年在费城开了第一家Distrito餐厅。目前，他在芝加哥、棕榈泉（Palm Springs）、加州和费城共开了13家餐厅。
直到他在斯科茨代尔开了Distrito餐厅，他才第一次来到斯科茨代尔。
他表示：“我们尝试从当地采购尽可能多的食材，而且墨西哥原料也可以轻而易举获得。“ pulpo ceviches是酸橙、墨西哥辣椒和芫荽叶的完美结合。他表示：”很显然，这是我们从地中海运来的新鲜章鱼。有了这种理念，通过某些原料你就可以让制作出来的美食更加本土化，但是其中一部分正是获得这个理念的来源。“
39岁的Garces曾在Gordon Tech摔跤和踢足球。如今，Graces是一个高尔夫球爱好者，他一直都是小熊队的球迷。
32岁的Balodimas曾是少年棒球联盟（Little League）的投手，就读格伦埃林（Glen Ellyn）的Glenbard West高中。当他来自惠顿（Wheaton）的未婚妻（现在的妻子）换工作后，他结束了斯科茨代尔的生活。他表示：“我赌了一把。因为当我在Quince（之前是埃文斯顿Trio餐厅）时我在芝加哥有很好的职业。2009年我暂缓了我的职业发展，以便她可以追寻自己的职业生涯。“
2010年，Graces赢得美食网（Food Network）的《下一代铁厨》（The Next Iron Chef）烹饪竞赛，成为美国仅有的7名铁厨之一。他表示：“我迄今为止已经做了四季。我没有遗憾。这使我进入了一种我从未想过的情况中，无论如何都要明智地烹饪。“
如果你想去那里的话：Saguaro位于斯科茨代尔4000 Drinkwater Blvd。Distrito会在3月31日过后的一周七天每天都提供5美元的Happy Hour特色菜，如果棒球迷能够出示任何一场春季训练赛的票根，就可以免费获得墨西哥玉米面卷饼。网址： jdvho tels.com/din ing/distrito。
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During spring training, familiar eats forChicagoans
SCOTTSDALE, ARIZ. — The sizzle is suspect for the Cubs and White Soxthis season.
Chef Jose Garces poses for a photograph at Mercat a laPlanxa, 638 S. Michigan Ave.,Tuesday, March 6, 2012, in Chicago.
Distrito at TheSaguaro in Scottsdale, AZ.
But the smokin’ spring trainingdestination for foodies is Distrito, tucked away in the new Saguaro Hotel indowntown Scottsdale.Distrito is the creation of “Iron Chef” Jose Garces, who was born to Ecuadorianparents and raised in Chicago.In 2008 he opened Mercat a la Planxa, a Catalan-inspired market/restaurant at638 S. Michigan.
Pete Balodimas is the chef decuisine at Distrito. The Glen Ellyn native is known for his acclaimedcontemporary American Fahrenheit restaurant in St. Charles (now shuttered).
And if those Chicagoconnections aren’t strong enough, the Saguaro is managed by Joie de VivreHotels, a whimsical boutqiue chain based in San Francisco. Joie de Vivre just opened the184-room Hotel Lincoln in Lincoln Park.The Saguaro is owned by the Sydell Group Ltd. of New York who ponied up $10 million for arenovation in what most recently was the Hotel Theodore. The property was builtin the early 1970s as one of the first Doubletree hotels.
The Saguaro Hotel —named after thecactus that colors the Arizonadesert — debuted in November and Distrito followed in December.
The 120-seat restaurant gets itsname from the Distrito Federal (Federal District) area of Mexico City.
“I traveled there several timesand got inspired by the street food,” Garces said in an interview from Mercat ala Planxa, his only Chicagooperation. “And there’s a lot of inspiration from growing up in Chicago. Of coursethere’s a big Mexican population in Chicago.And obviously Rick Bayless had a huge Mexican influence on my cooking career.”
The tender and smoky flavorprofile of the beef brisket and pork at Distrito is a delight. TheYucatan-style rotisserie chicken is layered with an orange-guajillo glaze.
Distrito’s outdoor patio isadjacent to the Scottsdale Civic Center Park. “I thought thatwould be great for smoking meats,” Garces said. “We wanted to create thisbarbecue (Mexican barbacoa) area. I’ve been passionate with barbecue for a fewyears now. I had worked with a guy in Alabama(Chris Lilly of Big Bib Gibson B-BQ also in North Carolina) on several events. Hebarbecues pretty ridiciulous and I picked up a lot from him.”
Guests enter Distrito through alarge hallway flanked by 72 decorative Day of the Dead skulls. The 177-roomSaguaro, Distrito and Garces’ Old Town Whiskey bar (with more than 100varieties of tequila) is a block away from Scottsdale Stadium, home of the SanFrancisco Giants and most intimate venue in Arizona to watch a spring training game.(The Giants close out the Cactus League season in a March 31 game against Cincinnati.).
Garces grew up at Diversey and Cicero and Fullertonand Central neighborhoods. “My Dad (Jorge) came to Chicago in the late 1960s to go to school atUIC,” Garces said. “Evenutally he brought over my mom (Magdalena).My Dad became an electronic engineer and worked in packaging for many years.”
A graduate of Kendall College,Garces opened his previous Distrito in 2008 in Philadelphia.He now operates 13 restaurants in Chicago, Palm Springs, Calif., andPhiladelphia.
He had never been to Scottsdale until heopened Distrito.
“We try to source locally as muchas we can and Mexican ingredients are readily available,” he said. The pulpoceviches featured a dazzling balance of lime, serrano chile and cilantro.“That’s fresh octopus that we’re obviously getting from the Mediterranean,”he said. “With this concept you can get as local as you can with certainingredients, but there’s parts of it that make the concept what it is.”
Garces, 39, wrestled and playedfootball at Gordon Tech. Now an avid golfer, Garces grew up a Cubs fan.
Balodimas, 32, was a pitcher inLittle League and at Glenbard West in Glen Ellyn.He wound up in Scottsdale after his fiance from Wheaton (now wife) took ajob transfer . “I rolled the dice,” he said. “I had a great career in Chicago At that point I was at Quince (formerly Trio in Evanston). In 2009 I putmy career on hold so she could pursue her career.”
In 2010 Garces won the FoodNetwork’s “The Next Iron Chef,” making him one of only seven Iron Chefs in America. “I’vedone four seasons thus far,” he said. “I have no regrets. It’s put me insituations I never thought I’d be in, cooking wise anyway.”
IF YOU GO: The Saguaro is at 4000 Drinkwater Blvd.in Scottsdale.Distrito is offering $5 Happy Hour specials seven days a week through March 31and a free carnitas taco when baseball fans show their ticket stub from anyspring training game. (480) 970-4444; jdvho tels.com/din ing/distrito. 
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