I was the opening pantry cook at Tarbells in 1994. Mark Tarbell was an amazing mentor that was exited about food, service, ambiance, and most importantly taking care of people. It’s amazing that Mark still passionate about all of these things! I have the greatest respect and admiration for him. I dined at Tarbells on Tuesday and it was outstanding!!! Pictured is one of the highlights…tempura avocado with caviar. It was delicious!!! The whole meal was delicious! Thank you Mark for creating such a landmark restaurant for Phoenix. Thanks to your team that cooked and served me on Tuesday. It was special! I look forward to the next time. #tarbells #tarbellsrestaurant
I had an amazing, Michelin star worthy beef omakase dinner at Uppercut in the Cleaverman steakhouse. Chef Jared Porter and his Chef de Cuisine put together a thoughtful, beautifully executed, and delicious 14 course all beef tasting menu. Pictured are the different cuts and types of beef I enjoyed. If you like beef, this is a must. I look forward to the menu changing and going back. Nice job Chefs! This is great for Phoenix. #uppercut #beef
We are opening reservations for the next menu tomorrow 3/11 at noon. Reservations can be made through our website chefbinkley.com. I hope to see you at my Chef’s Table! I will be focusing on our local spring vegetables and proteins. The produce grown in Arizona is the best I’ve ever experienced. It’s always exciting to launch a new menu. Pictured above is Walter Robiedeau who is one of my favorite people and favorite chefs. He’s holding the largest cauliflower I ever grew! #chefbinkley
It’s always my great pleasure to work with my friend and colleague, Kevin Binkley. He has shrunk down his operation to a six guest, Chef’s Table Experience, in his home. People familiar with his outstanding restaurants will be pleased to know that there’s even more attention to detail in this very intimate setting. The Phoenix New Times has just released a story on his new project, by writer, Shoshana Leon with photos by Yours Truly. Due to Instagram‘s terrible cropping policy, I will follow this post up with another so you can see what else he is creating.
We are opening reservations on Wednesday at noon for the next menu that starts at the end of this month. I hope to cook for you! Pictured are some of the edible flowers I am growing. Come taste them on the next menu. #chefbinkley
This video was just sent to me from my friends Mike and Donna who live in Wisconsin. Maple syrup harvest has just begun. They make the most amazing maple syrup I’ve ever had. It picks up the smoke from the fire they use to reduce the maple water. It’s truly extraordinary! I’m hopeful their production is enough that I can showcase it on my next menu starting at the end of March. Normally I get about a pint a year and I ration it to make it last. Fingers crossed I get more this year. Thank you Mike and Donna! #maplesyrup #chefbinkley
Spot prawns from Santa Barbara are incredible! Here is a video of the ones I’m serving this week. They are sooooo creamy and sweet. We are fortunate to be close enough to get them live. I love them. #chefbinkley #spotprawns
For breakfast I tasted this 14 hour slow cooked Wagyu beef cheek. This was to check quality for the menu I’m executing Friday and Saturday. It’s awesome! I love steak and eggs, but this is next level. What a great way to start the day! #chefbinkley #binkleysrestaurant #wagyu
I am so happy Tandy’s has opened in my neighborhood! I’ve loved what they are doing for breakfast and lunch. I was privileged to be invited to opening night for dinner last night. It was awesome!!! I can’t believe they executed so well! I wouldn’t have know it was their first night. Of course we couldn’t resist and ordered just about the entire menu. I know Chef Tandy is extremely talented, so my expectations are very high. She has absolutely exceeded expectations again! Thank you Chef Tandy for your dedication and commitment to creating such a special neighborhood restaurant. I can’t wait to come back!!! Pictured is Chef Tandy with the awesome tinned fish selection (so cool), our first courses, and then our entrees. We had dessert too, but we were too excited and consumed before I remembered to get a picture. She will be open for dinner Tuesday-Saturday starting next week. Make your reservations, you don’t want miss this! @tandyscafe@chefbinkley
First test run of the experience. Once you book, this is what awaits: an intimate table-side dinner where Chef Binkley preps, cooks, and plates right in front of you. Every course becomes part of the conversation, every moment part of the meal.
Thanks to all of you for your kind words and support! I love to cook and it warms my heart knowing many of you enjoy what I do. We launched the website yesterday and we sold all of the experiences quicker than I could have imagined. I’m flattered and thrilled with the interest. We are working through the many messages and emails. Thank you for your patience while we navigate this new venture. We are also working on adding more dates and will announce them as soon as we are ready. Pictured above are hams I’m smoking for the experience. I am very happy with the results! Thank you for all of your support! #binkleysrestaurant #chefbinkley
I’m excited to announce my next venture! Check out my website chefbinkley.com. I’m currently focusing on intimate Chef dinners for up to 6ppl. I will execute the menu in front of guests in my kitchen. Guests will be seated at the island right in the kitchen! You will see everything, be able to ask questions, and dine. It’s byob! We cannot serve you alcohol, but you can serve yourself. We will provide glassware and a wine key. You can book online through the website. Bear with us as this is a new venture and website…I’m sure we will need to work out some kinks. I hope to cook for you soon! @chefbinkley #chefbinkley #binkleysrestaurant
