The Art of the Business Lunch

Breaking bread breaks barriers. In a fast paced society of e-mail, social networking and phone calls we often forget that it is human connection that often brings us closer together or helps us land that great business deal or rebuild an old friendship. A business lunch is, by design, a way of breaking down corporate barriers that allows you to truly connect and do business from a human level. Think of business lunch as an investment. You'll lose about 90 minutes during the workday, but it's worth it to connect. What is more important though is the restaurant you decide to conduct business in. This can have a great impact on a first impression.

You want to carefully select the restaurant with the right philosophy, style, and menu to accommodate a great first impression at a business lunch. Like a first date there are plenty of things to keep in mind. You do not want to go to a restaurant that has a chatter louder than the conversation you are trying to hold, but at the same time taking someone to a lunch at an empty restaurant can mean a few things: that the food is less than up to par or that it is not an appropriate space for mid-day dinning.

And just as with a first date it is never wise to order items that would require you to use your hands or make a mess.

The art of the lunch will require some small talk. Unless you're signing a deal, keep the conversation light. Talk about industry trends. It's also a good idea to ask your lunch guest about themselves. It will show your interest in them and their business.

Chef Charles is always serving an excellent menu for lunch that will impress your clients...or boss! Check it out:

Soups and Salads

Local Farm Organic Vegetable Salad - Roasted Shallot, Avocado, Grilled Corn, Heirloom Tomato,

James’ Farm Arugula, House Vinaigrette

10

Chopped Cobb Salad - Haas Avocado, Bacon, Grilled Chicken, Danish Bleu, House Vin

11

Housemade Chicken Tortilla Soup - Avocado, Cilantro, Creme Fraiche

8

Local Organic Field Green Salad - Pomegranate, Candied Pistachio, Chevre,

House Vinaigrette

8

Sandwiches and Lunch Entrées

Roasted Half of Free Range Chicken - Herb Crouton Stuffing, Glazed Carrots,

Chicken Jus and Cranberry Marmalade

16

Pan Roasted Dungeness Crab Cakes - Field Greens, Sherry-Cayenne Remoulade

14

Prime Angus Beef Burger - Bacon, Bibb Lettuce, Cheddar, Havarti

Caramelized Onion

11

Free Range Turkey Melt - Local Tomato, Garlic Aioli, Havarti and Jack Cheese

11

USDA Prime Aged Steak Sandwich - Cognac Glazed Mushroom and Onion

14

Pastrami Rueben Sandwich - Swiss, Dijon, Russian Dressing and House Made Kraut,

Marble Rye

11

Grilled Chicken Club Sandwich - Bacon, Avocado Aioli, Bibb Lettuce and Local Tomato

10

Pan Roasted Pacific Salmon - Toasted Orzo, Braised Brussel Sprout Ragout,

Maitake Mushroom, Preserved Lemon

17

Desserts

Classic Vanilla Creme Brulee - Warm Lemon Sable

8

Warm Roasted Pumpkin Bread Pudding - Vanilla Gelato, Pecan Toffee, Pineapple Relish

8

Flourless Valrhona Dark Chocolate Cake - Amaretto Anglaise, Candied Plum Sauce

8

Drink This: Ocean Blue Martini

Our Ocean Blue Martini is NOT your typical specialty martini! This incredibly crisp and soothing vodka martini comprised of Stoli Citrus Vodka, Blue Curaçao, Lemonade and Ginger Ale will have you reevaluating your opinion on the standard specialty martini that often lets down.

While this is a still a martini don't let the sugar rimmed glass throw you off, many drinkers avoid these types of drinks for this reason, but the sugar aids in a delicate balancing act between the citrus tastes of the vodka and lemonade and the Curaçao liqueur. The drink obtains its name from the blue coloring of the Curaçao and the namesake island of Curaçao in the Caribbean where is the ocean is as beautiful of a blue as this drink is. Sipping this sharp martini is as relaxing as taking in a cool Caribbean breeze and will help melt away all your worries.

Scottsdale's Modern Myth

“Island of the Blessed” – a blissful retreat reserved only for those who have the passion to discover it. Avalon Restaurant is a modern interpretation of this idyllic island where a fusion of tastes, styles and influences create an eclectic and enchanting dining experience.

Our seasonal menu features contemporary American cuisine. By delicately selecting only the freshest, organically-grown, produce and meats, we create dishes that are a uniquely modern take on classic European culinary techniques. If you have been to Avalon, noticed our decor, and wondered what our influences are; we follow the same concept as our cuisine, by combining contemporary, Asian and European influences weaving together natural elements, elegant finishes and rich textures. The result is a setting that is serene yet lively, and a dining experience that awakens the senses and inspires the imagination.

Like the illusive “Island of the Blessed” – Avalon Restaurant is about discovery. From the first moment to every occasion thereafter, you will experience something new every time. We invite you to come and discover your Avalon today!

Drink This: TyKiwi

While we serve the usual suspects, we have many “Pacific rim” inspired drinks on our menu. The TyKiwi is a specialty drink we often recommend for those looking to venture out beyond the normal cocktail. The drink is an inspired blend of 3 Olives Passion fruit vodka, TY KU liquor (an Asian spirit base- sake), fresh lemonade and muddled with hints of kiwi. When you first take a sip of it feels like a refreshing glass of lemonade on a hot day, but be careful; the tastes are so well blended that you could sip on a few all night without realizing there is liquor in it.

Avalon on a Friday

WE are redefining the traditional date night. The experience and atmosphere of a Friday night is one not to be missed by the residents of Phoenix and Scottsdale. As you enter our modern styled restaurant you are greeted with soft lighting, wood, tile, dramatic over-sized art and a collection of twisted branches that gives us (Avalon) a unique feel setting Avalon apart from the traditional Scottsdale restaurant.

Par from the modern elegance of the restaurant, the ambiance on a Friday night is very tranquil with the soft mood lighting and smooth jazz (courtesy of The Bess Band) encompassing the dining area and setting the mood for Chef Charles’ exquisite (and fresh) cuisine. As the band plays passionately in the background, you will notice a wide variety of clientele, from a young couple on a (potentially first) date to the more seasoned married couple enjoying a night out listening to great jazz.

Champagne recipes for New Year's

Our own Chef Travis Watson was featured in today's Arizona Republic

Food & Wine section. Here's a quick link to the story and recipes.

From your friends at Avalon, Happy New Year!

Champagne recipes for New Year's

Grilled Flat Iron Steak with Herbed Vegetable Tapanade

This fall, we held an intimate grilling class at the restaurant hosted by the chef team. This was one of the featured recipes...Grilled Flat Iron Steak with a Herbed Vegetable Tapanade.

Ingredients

3 each 10 oz flat iron steaks
2 T olive oil
1 T rosemary- minced
3 cloves garlic- minced
1 T shallot-minced
1 each yellow squash-diced
1 each zucchini- diced
3 T green olives- minced
3 T red bell peppers- roasted, peeled, seeded and diced
3 t yellow bell peppers- roasted, peeled, seeded and diced
1 each heirloom tomato- seeded and diced

Method

Pre-heat the grill for at least 25 minutes. In the meantime, slice your squash lengthwise to prepare for grilling. Slice the zucchini and the squash into ¼ inch thick slices. Brush with olive oil and salt and pepper. Grill until tender only flipping once. Take off the grill and allow to cool one minute before dicing.

In a large mixing bowl mix together the tomato, red and yellow bell peppers, green olive, both types of squash, shallot and minced garlic. Toss with a little olive oil and season with salt and pepper. Set aside to allow the flavors to meld. Season your flat iron steaks with salt and pepper on both sides. Be generous.

Place steaks on the grill and allow to cook for 3 minutes on each side (longer if you like your steaks more well done) flip the steak and grill for another 3 minutes. Take the steaks off the grill and allow to rest for at least 5 minutes. Serve each steak topped with vegetable tapanade.