To celebrate the restaurant has resurrecting five favorite dishes as well as five popular cocktails too.
All of the returning dishes and drinks will feature locally sourced products as well as herbs and micro green from the restaurant’s rooftop garden and the new Urban Cultivator.
The five returning dishes include: BLT Salad with Maytag blue cheese dressing and Schreiner’s bacon; Duck Quesadilla with pickled Fresno peppers, Crow’s Dairy black pepper goat cheese and apple jelly; Nimbus Brown Ale Short Ribs with cheddar jalapeño grits and locally grown carrots; Cedar Roasted Pacific Salmon with sweet shrimp and asparagus risotto and crispy shallots; and Pumpkin Whoopie Pies served with a bourbon malt shake.
“Every item on our birthday menu was carefully selected as each brings back special memories from the past five years,” said Sous Chef Johnny Marchetti. “Each item is infused with local products and features only the freshest ingredients. We really wanted to showcase the cuisine the chefs love to make and the guests love to eat.”
What would great food be without great cocktails too? To help wash down all of that delicious food, five favorite cocktails will also be making reappearances for a limited time. All featured drinks include house made infused ingredients such as syrups and sours, or herbs from the restaurant’s rooftop garden. The five cocktails include: the 602 Mule, Berry Lemonade, Pineapple Lavender cocktail, the Prickly Pear Mojito and the Thomas Collins
The celebration will continue through Oct 22. What better way to celebrate the past five years than with a month-long wine series that culminates with an exclusive Sheraton Social Hour wine gathering and celebratory toast in the hotel’s Park Lounge lobby from 5 to 7 p.m. on Tuesday, Oct. 22.
Bubbling up to the Celebratory Toast
Starting on Sept. 30 leading up to the Oct. 22 event, one of four hand-selected wines will be featured each week during Sheraton Phoenix Downtown Hotel’s usually scheduled Social Hour series where guests can compare two oz premium pours for only $5. This series takes place Monday through Thursday at 5 p.m. in the hotel’s Park Lounge lobby. The fifth – in honor of the hotels birthday – will be unveiled with a grand birthday toast at the Sheraton Social Hour event held at Sheraton Phoenix Downtown Hotel from 5 to 7 p.m. on Oct. 22.
Celebrate with a Great Rate
In honor of Sheraton Phoenix Downtown Hotel’s birthday, the hotel is inviting people to Pay Your Birth Year. With this special offer for two or three night stays, guests receive rates equal to their birth year! The first night rate is $205 with the second and third nights equal to the guest’s birth year. For example, a guest born in 1950 would pay a rate of $205 the first night and $50 for the second and third nights. This birthday offer is available through the end of the year by calling (866) 716-8134 and mentioning rate code BIRTHDAY or visiting www.sheratonphoenixdowntown.com.
To help celebrate, the chefs at District American Kitchen and Wine Bar share the recipe for their fabulous Pumpkin Whoopie pies.
District Pumpkin Whoopie Pies with Marshmallow Cream
Pumpkin Whoopie Pies
- ½ cup butter
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1 each whole egg
- ¼ cup apple sauce
- 1 teaspoon vanilla extract
- ¼ cup whole milk
- ½ cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon baking soda
- ¾ teaspoon nutmeg
- ½ teaspoon salt
Cream the butter, sugar, salt, baking soda and all the spices together. Add the pumpkin puree, mix. Add the egg and mix. Add the apple sauce and vanilla and mix together. Add the oil and mix. Add the flour and cream together till combined and smooth.
Scoop the batter with a small spoon or small ice cream scoop onto a parchment lined sheet pan. Bake the Whoopie pies at 325 degrees for approximately 8-10 minutes. Remove them from the oven and let them cool. While they are cooling mix the filling for the inside. (Recipe follows)
Whoopie Pie Filling
- ½ cup butter
- 1 ¼ cup powdered sugar
- ¾ cup marshmallow fluff
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Cream the butter and powdered sugar together until smooth. Add the marshmallow fluff, vanilla and salt and whip until fluffy. Turn the cool pumpkin Whoopie pies over so the bottoms are facing up. Spoon or pipe the filling with a pastry bag onto half of the Whoopie pie, top with the other half.