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14 March 3 - 16, 2012


Business Cork cuisine, service shine


by Joan Westlake For the second year in a row, Southern Chandler’s Cork is the


only Southeast Valley fine-dining establishment to receive the AAA/CAA Four Diamond Award. The 4-year-old restaurant is the creation of Ocotillo residents Robert and Danielle Morris and Chef Brian Peterson. The trio worked together at legendary Lon’s at the Hermosa Inn in Paradise Valley for a collective 15 years where they perfected their synergistic efforts. Robert serves as general manager and sommelier; Danielle the pastry chef and Peterson the executive chef.


Cork made Valley culinary news in 2008


opening as an elegantly casual restaurant located in the Promenade at Fulton Ranch. New American cuisine with European influences drives a menu that morphs with food availabilities and the chef’s creativity. “We always have our protein staples —


organic lamb chops, duck, pork tender- loin, striped bass” says Robert. “It is the prepara- tion that changes with season and, when possi- ble, local selections.” The final Sunday of each


FOUR KARAT DINING: Fine cuisine shines diamond bright at Cork under the direction of Robert and Danielle Morris with Chef Brian Peterson. STSN photo


Cork’s 400-plus vintage selections have netted three


straight Excellence Awards from “Wine Spectator” Magazine. Scheduled to launch this month is an iPad plat- form and access to one of 15 iPads devoted solely to perusing the wine list.


month, indulge in a four- course themed dinner for $35. Italian is the flavor for Sun., March 25 featur- ing house-made pastas. Seating is limited and fills quickly. Always a favorite for spe-


cial occasions, Cork now has a private dining room for 10. Robert says the 42- inch plasma screen with audio-visual capabilities is making the space popular for business presentations as well as celebrations like a recent 70th birthday party with a photo montage.


SWEET TOOTH: Co-owner and pastry chef Danielle Morris creates sweet confections for Cork. STSN photo


www.SanTanSun.com


Robert Morris oversees the wide selection of wine at Cork. STSN photo


Happy hour in the sophisticated bar from 5 to


6:30 p.m. Tuesday through Friday is a great way to sample the cuisine with $3 champagne beverages and $4 wine and cocktails. Menu includes $5 for a bottomless bowl of olives or duck fat French fries and $8 for a burger with house-smoked bacon, aged cheddar, watercress and aioli or fried chicken with mashed potatoes, giblet gravy and haricot vert. Just in time for prime patio season, Cork has expanded its outdoor dining options.


Dinner is served 5 to 10 p.m. Tuesday through Saturday


and 5 to 9 p.m. Sunday. Cork is at 4991 S. Alma School Rd. Call 480-883-3773 or visit www.corkrestaurant.net.


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