VIL nov 09 GRID3.indd - Tubac Villager

10
For those who have not visited Stockman’s
Grill under the new ownership of Jeff
Clock and Cathy Rodarte, a rare culinary
treat awaits you. Set on the spacious and
panoramic grounds of the Amado Territory
Ranch, Jeff and Cathy have combined
their talents to create what is destined to
become a Southern Arizona destination for
great steaks and fresh fish. If my praise for
Stockman’s Grill sounds effusive or overly
enthusiastic, it is well deserved.
The savory, marbled steaks and mouthwatering
cuts of prime ribs served at
Stockman’s Grill are from “Certified Angus
Beef.” Only eight percent of the beef in the
United States is entitled to bear the label
of “Certified Angus Beef,” according to the
Cattleman’s Beef Association. Jeff sears
the steaks over a gas-burning grill with
lava rocks to lock in their savory natural
juices, allowing the rich “goodness” of
aged, marbled beef to burst through for an
unforgettable experience.
The Beer Battered Walleye Pike I tasted
was crispy on the outside yet tender within,
and the moist Barbecued Filet of Salmon
are both from fresh, never frozen, wild
- as is the Wok Charred Rare Tuna and the generous-sized
Australian lobster tail.
When Jeff and Cathy purchased Stockman’s Grill in March
2009, their goal was a simple one, “to be proud of everything
that came out of the kitchen.” Having honed his grilling skills
under the tutelage of Steven Raichlen, the award-winning
cookbook author and host of the television series, The Primal
Grill and Barbecue University, Jeff knew what was needed to
accomplish their goal— serve only the finest beef and freshest
fish he could find. Jeff personally prepares everything from
scratch, including the French fried potatoes, soups, bread, a
Southern Arizona Dining
THE NEW STOCKMAN’S GRILL: GREAT STEAKS AND THE FRESHEST FISH
by Bernard Berlin
Stockman's Grill proprietors, Jeff Clock and Cathy Rodarte invite you to experience their menu
at the beautiful Amado Territory, just 10 minutes North of Tubac. Photo by Joseph Birkett
decadent cheesecake with chocolate pieces in the crust, the
caramelized sugar topped crème brûlée and a deliciously
creamy flan.
The splendid ambiance of the Stockman’s Grill outdoor patio
may be one of the best-kept secrets in the area. Shaded by a
canopy of leafy branches from a towering California pepper
tree, scattered Mesquites and a Ponderosa pine, the brick patio
overlooks beds of verdant flora, sprinkled with splashes of
colorful flowers. Dining on the cool patio with wistful sounds
of trickling waterfalls in the background is reminiscent of a
cozy veranda on an old southern plantation near a babbling
brook, inspiring long, leisurely dining.
Inside the restaurant, the spacious
dinning room greets guests with the
warmth of stained hardwood flooring,
antique-wood tables and wrought iron
based tables with glass tops that glisten
from the light of a crystal chandelier.
The regal, high back comfortable chairs
throughout the room embody the casual
elegance that personifies Stockman’s
Grill.
Enhancing the dining experience on
Friday nights, from 5:00PM to 8:00PM,
is one of my local favorites, Becky
Reyes and her harmonica-playing
husband, Scott Muhleman. Becky’s lush,
sometimes sultry singing of old standards
has a unique way of entertaining
guests without distracting them from
their dining experience. With Becky’s
melodies in the background, my wife
Linda and I dined at Stockman’s Grill.
We started with the Seared Lump Crab
Cake, full of moist and tender crabmeat
with a tangy caper and dill mayonnaise
on the side. This was followed by a
generous dinner salad with a pleasing
ginger and lime vinaigrette for Linda
and a bowl of clam chowder for me that was brimming with
tender pieces of clams and diced potatoes in a luscious creamy
clam broth, unlike anything I have ever had before. With
our appetites whetted, our main courses arrived. Linda’s thick
slice of tender, perfectly pink Prime Rib, outlined with just the
right amount of trimming, oozed savory beef juices. My slab
of twelve-ounce New York Strip steak, accented with candied,
caramelized onions may well be one the best steaks I have
ever had. The steak’s rich, natural beef juices coated my mouth
with each bite. Our mellow Cabernet Sauvignon, from Chile,
titillated our palates with soft tannins and flavors of plum and
black fruit—a perfect marriage of succulent beef and red wine.
Bold Southwest Art
Stunning Mesquite Furniture
Nov. 7th 12:00-5:00 Artist Reception Wine and Cheese Bar.
Diego demonstrating carving of mesquite and
mesquite furniture designer Gustavo Olivas
Experience our Tubac Gallery Showroom
& check out our online portfolio at
www.ttfurniture.com