![6/21/2016 Fresh from the Vine | Gilbert Woman
http://www.gilbertwoman.com/2015/08/freshfromthevine/ 2/3
Holiday to open Bar Viñedo alongside her. They collaborated with other
instructors from Arizona Culinary Institute to perfect the menu.
Ultimately the vision for the restaurant was made to be casual and
comfortable, McBride says. Inside you’ll nd cushy, vintage-inspired chairs,
moody lighting and a full-scale tree in the center of the restaurant.
“We wanted to really be able to bring an establishment on this side of the
Valley we thought was lacking. It’s been a wonderful experience,” McBride says.
At Bar Viñedo, you can travel all around the world without ever leaving the
Valley. “Viñedo” means vineyard in Spanish, which is a perfect t with their
extensive wine collection, as well as craft beers and cocktails. In addition to wines made in America, they serve
specialty wines from France, South Africa, New Zealand and everywhere in between, including several wines on tap.
McBride dishes up a scratch-made menu that complements the international havors in their wine selections.
“There’s nothing on this side of the Valley remotely like this. We all take pride and we try to deliver a Scottsdale
experience here in the Queen Creek/Gilbert area,” McBride says.
Their top seller (and McBride’s personal favorite!) is the Braised Beef Short Ribs.
They ribs are braised for 12 hours with a mirepoix (carrots, onions and celery), roasted garlic, rosemary, red wine
and beef stock, McBride says.
“We then take our braising mixture and we blend that down to a very smooth sauce,” McBride says.
The nished product is then served with a piped potato puree and asparagus, and topped with braising jus and
cont onions.
Another favorite is their havorful Herb Roasted Half Chicken.
“We take full chickens, fabricate them down into an airline breast and bone-free leg and thigh and we roast that
over mirepoix as well. We then take that mirepoix chicken stock and cook that down until it marries all the havors
together, and then we hit that with a very little bit of a starch slurry,” McBride says.
All those havors create a perfect jus for the chicken, which is served alongside broccolini, carrots and red bliss
potatoes.
For a lighter option, McBride suggests the Sautéed Sea Bass. The sh is served over a colorful bed of seasonal
vegetables comprised of julienned zucchini, red and yellow bell peppers, yellow squash and carrot.
“We have a havorful nage, which is basically a really havorful liquid. It’s a lemongrass base, so you have a nice
lemongrass taste, and we then nish it with saငron. [The Sea Bass] is also served with roasted red potatoes and
garnished with some crispy carrot strings and a fried basil leaf as a garnish,” McBride says.
To bring out all the havors in the dish, they recommend pairing it with the white wine Ceretto Arneis Blangè from
Piedmont, Italy.
Other signature dishes include their Cheese Board, Smoked Tomato Bisque and Blackened Beef Tips.
Bar Viñedo adds menu items seasonally and makes nearly everything in-house to ensure freshness. McBride says
they gather ingredients from local vendors, Farmer’s markets and also help other local businesses by incorporating
their ingredients into the menu.
Even with unlimited access to the freshest ingredients and a spacious kitchen, McBride says none of it would be
possible without the people he works with.
“I couldn’t do it without an amazing staင. They really help everybody’s vision come to fruition here. Without them I
couldn’t do what I do,” McBride says.
WINE DOWN AT:
Bar Viñedo](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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Fresh from the Vine _ Gilbert Woman
- 1. 6/21/2016 Fresh from the Vine | Gilbert Woman http://www.gilbertwoman.com/2015/08/freshfromthevine/ 1/3 FIND A COPY CONTACT US ADVERTISE WITH USTRENDING: YOU ARE AT: Home » Food & Drink » Fresh from the Vine Millennial Making her Mark HOME UPFRONT FOOD & DRINK TRAVEL EVENTS HEALTH HOME & GARDEN PAST ISSUES ADVERTISE WITH US GILBERT WOMAN ARCHIVES Shelf by Issuu Gilbert Woman June...TimesPub Search … Search 0 FOOD & DRINK, WINEBY GILBERT WOMAN ON AUGUST 31, 2015 Fresh from the Vine Bar Viñedo combines classic ingredients and vintage wine in an upscale-yet-casual atmosphere BY JASMINE KEMPER Last January, Bar Viñedo in Queen Creek opened up its doors, oငering a fresh take on upscale cuisine at an aငordable price. Chef Ryan McBride puts his heart and soul into the food, and as a result he is able to create internationally-inspired dishes that you’ll want to savor. “Cooking is my passion. I love it. I really love the industry as a whole. I started out in the Front of House and also had some restaurant experience with my family. They owned a diner and truck stop when I was a kid, so it kind of sparked my interest,” McBride says. McBride has been in the food service industry for close to 10 years, but choosing to go to culinary school was when his passion really took oင. “I did some cooking and I realized this is what I wanted to do, and I decided I was going to go to culinary school and not just be a line cook or average cook. I wanted to be a chef,” he says. He attended the Arizona Culinary Institute, where Melissa Holiday, now owner of Bar Viñedo, was one of his instructors. After working as the Sous Chef at Slate Bistro, McBride was contacted by
- 2. 6/21/2016 Fresh from the Vine | Gilbert Woman http://www.gilbertwoman.com/2015/08/freshfromthevine/ 2/3 Holiday to open Bar Viñedo alongside her. They collaborated with other instructors from Arizona Culinary Institute to perfect the menu. Ultimately the vision for the restaurant was made to be casual and comfortable, McBride says. Inside you’ll nd cushy, vintage-inspired chairs, moody lighting and a full-scale tree in the center of the restaurant. “We wanted to really be able to bring an establishment on this side of the Valley we thought was lacking. It’s been a wonderful experience,” McBride says. At Bar Viñedo, you can travel all around the world without ever leaving the Valley. “Viñedo” means vineyard in Spanish, which is a perfect t with their extensive wine collection, as well as craft beers and cocktails. In addition to wines made in America, they serve specialty wines from France, South Africa, New Zealand and everywhere in between, including several wines on tap. McBride dishes up a scratch-made menu that complements the international havors in their wine selections. “There’s nothing on this side of the Valley remotely like this. We all take pride and we try to deliver a Scottsdale experience here in the Queen Creek/Gilbert area,” McBride says. Their top seller (and McBride’s personal favorite!) is the Braised Beef Short Ribs. They ribs are braised for 12 hours with a mirepoix (carrots, onions and celery), roasted garlic, rosemary, red wine and beef stock, McBride says. “We then take our braising mixture and we blend that down to a very smooth sauce,” McBride says. The nished product is then served with a piped potato puree and asparagus, and topped with braising jus and cont onions. Another favorite is their havorful Herb Roasted Half Chicken. “We take full chickens, fabricate them down into an airline breast and bone-free leg and thigh and we roast that over mirepoix as well. We then take that mirepoix chicken stock and cook that down until it marries all the havors together, and then we hit that with a very little bit of a starch slurry,” McBride says. All those havors create a perfect jus for the chicken, which is served alongside broccolini, carrots and red bliss potatoes. For a lighter option, McBride suggests the Sautéed Sea Bass. The sh is served over a colorful bed of seasonal vegetables comprised of julienned zucchini, red and yellow bell peppers, yellow squash and carrot. “We have a havorful nage, which is basically a really havorful liquid. It’s a lemongrass base, so you have a nice lemongrass taste, and we then nish it with saငron. [The Sea Bass] is also served with roasted red potatoes and garnished with some crispy carrot strings and a fried basil leaf as a garnish,” McBride says. To bring out all the havors in the dish, they recommend pairing it with the white wine Ceretto Arneis Blangè from Piedmont, Italy. Other signature dishes include their Cheese Board, Smoked Tomato Bisque and Blackened Beef Tips. Bar Viñedo adds menu items seasonally and makes nearly everything in-house to ensure freshness. McBride says they gather ingredients from local vendors, Farmer’s markets and also help other local businesses by incorporating their ingredients into the menu. Even with unlimited access to the freshest ingredients and a spacious kitchen, McBride says none of it would be possible without the people he works with. “I couldn’t do it without an amazing staင. They really help everybody’s vision come to fruition here. Without them I couldn’t do what I do,” McBride says. WINE DOWN AT: Bar Viñedo
- 3. 6/21/2016 Fresh from the Vine | Gilbert Woman http://www.gilbertwoman.com/2015/08/freshfromthevine/ 3/3 Copyright © 2016 Gilbert Woman Magazine. All Rights Reserved. RELATED POSTS Comments are closed. Bar Viñedo 7215 S. Power Rd., Suite B-107, Queen Creek (480) 840-9709 barvinedo.com SHARE. Oh man! Keep dad busy and full this Father’s Day JUNE 3, 2016 0 What’s Cooking With Jan D’Atri: June 2016 JUNE 3, 2016 0 It’s So Easy- Strawberry Pineapple Popsicles JUNE 3, 2016 0