Hermosa Inn Blog

Recipe: Mangalitsa Sausage & Egg Biscuit Sandwich

In case you missed Executive Chef Jeremy Pacheco's appearance on 3TV's Good Morning Arizona today, below is the recipe for his Mangalitsa Sausage & Egg Biscuit Sandwich. No better way to start the morning! LON's House-Made Mangalitsa Sausage Biscuit & Egg Sandwich With chipotle aioli, AZ pepper jack cheese and roasted potatoes BISCUITS: 8 Cup                    AP Flour 2.5 T.                    Baking Powder 2 t.                         Baking Soda 2 t.                         Sugar 1#                          Lard â?" Frozen and cubed 7 Cup                    Buttermilk 2 t.                         Salt Mix all dry ingredients. Add lard and mix. Add buttermilk and mix until all ingredients are incorporated. Do not over mix. Cut to desired size with ring mold, place on baking sheet with parchment paper. Bake at 325 degrees for 10-12 minutes. SANDWICH: 2 each                  2 oz. Breakfast Sausage Patties 2 each                  Eggs 2 each                  Biscuits from above 2 each                  Slices, AZ Cheese Company, Pepperjack Cheese 2 oz.            Chipotle Aioli In a nonstick pan sear sausage patties on each side until cooked through about 3 minutes on each side. In a separate nonstick pan with place two ring molds the size of your biscuits in the pan. Spray inside of rings and pan with nonstick spray. Crack one egg in each mold, break the yolk and lightly mix the eggs. Cook eggs in molds until they are set up. Remove ring and flip. Cut biscuit in half, on the bottom of biscuits place one ounce of chipotle aioli, top with sausage, egg and pepperjack cheese. Want to learn more cooking tips and recipes from Chef Pacheco and team? Follow our Pinterest board, view our recipes on the blog or join us for an upcoming cooking class. You can also find us on Facebook and Twitter.

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A Pig Per Week on New Menu at LON's

Executive Chef Jeremy Pacheco of LON's at the Hermosa recently unveiled a new seasonal menu for our iconic Valley restaurant. While guest favorites, such as the Himalayan Salt Seared Ahi Tuna and the Roasted Maple Leaf Duck, remain on the menu, Pacheco utilized a variety of new ingredients and techniques â?" chief among them using his focus on sustainability to create pork 10+ ways. "The new menu encapsulates my favorite ingredients of the season from some of my go-to local farmers and purveyors, such as McClendon Select, Noble Breads and Crow's Dairy," said Executive Chef Jeremy Pacheco. "Sustainability is the cornerstone of this new menu and aside from just utilizing garden-to-table and farm-to-table ingredients, we're also focusing on how to make the most out of every ingredient." New dishes to the dinner menu include roasted pork belly with polenta pancakes; seared La Belle foie gras; roasted baby root vegetable salad; pappardelle pasta with mangalitsa pork, fava beans and fennel; pan seared Alaskan halibut with local farro, spring peas and wild mushrooms; Tristan lobster tail; and house-made desserts, including strawberry rhubarb, mango-passion creme brulée with lavender shortbread (lavender sourced from the on-site garden) and chocolate mousse cake.   Also new to the menu is Pacheco's usage of an entire pig each week from AZ Fine Swine, divided amongst a variety of dishes - something not currently done by any other chef in the state. Below lists how each portion will be utilized amongst LON's various menus: Belly: Roasted pork belly starter on the dinner menu Front leg/shoulder: Pappardelle pasta entree Hind leg: Pork burger on the lunch menu Hind leg: Sausage in the mangalitsa breakfast sausage sandwich for brunch Lard: House-made biscuits as part of the mangalitsa breakfast sausage sandwich Head: Head cheese specials on the weekend Rack: Bone-in pork chop specials on the weekend Liver: Pate specials throughout the week Jowls: Guanciale Bones: Stock used in a variety of dishes You can also find Mangalitsa Pork Sliders on the lunch and bar menus, as well as other pieces of the whole hog added to the menu occasionally. To make reservations for dinner at LON's, visit LONs.com or call 602.955.7878.

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Summer Special: 80th Anniversary Stay

As part of our 80th Anniversary celebration, we're now offering a special 80th Anniversary summer stay, available from April 1, 2016 through August 31, 2016. It highlights the best the property has to offer - from Executive Chef Jeremy Pacheco's fine dining fare at LON's, our hand-crafted cocktails, our artful history and new partnership with the Phoenix Art Museum, and more. Starting from $291/night, the 80th Anniversary stay includes the following: Overnight accommodations in a Casita, Deluxe Casita or Grande Casita Sparkling wine welcome amenity delivered to the room $80 dining credit to LON's at the Hermosa or Last Drop at the Hermosa Two tickets to Phoenix Art Museum (a partner in The Hermosa Inn's new Conversations in Fashion series) Two drink tickets for the signature 80th Anniversary cocktail Enhanced turndown service Guests are encouraged to post photos and memories flagged with the hashtag #HermosaTurns80. To book the 80th Anniversary package go here or call toll free at 800.241.1210.  For ongoing news, recipes and room specials, find us on Facebook, Pinterest, Twitter, Instagram.

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