North Central News - Chef Vincent enlivens fall with pizza, produce

Chef Vincent enlivens fall with pizza, produce

Famed Phoenix Chef Vincent Guerithault first gained national acclaim at his first restaurant (which he did not own) in Pinnacle Peak, Ariz. In those early days Guerithault’s food was nothing like his style of cooking is today. His early years reflected his background in classically prepared French haute cuisine. It was after Guerithault moved to Phoenix that he began to see the possibilities of cooking with the cornucopia of southwestern ingredients.

Chef Vincent Guerithault’s newest venture, Vincent’s Back Door, features handcrafted, made-to-order, thin crust pizzas wood-fired in a fully contained trailer (photo by Tracy Kreck, www.tracykreck.com).

As he learned about ingredients that were new to him like chile peppers, corn, cilantro, masa and jicama, he was able to produce a hybrid cuisine based on the most exacting French techniques. He presented plates with color and design. During that period many chefs hopped on the southwestern bandwagon that was beginning to gather speed, but none possessed the training or discipline of Guerithault, who was able to apply a lifetime of French technique and craft to each ingredient, recipe and presentation.
By careful thought and constant attention to detail, Vincent created an entirely new cuisine.
In January 1986 Guerithault opened his own restaurant, Vincent’s on Camelback, which is still at its original location at 3930 E. Camelback Road. Over the years he has expanded his business to include a very successful catering operation, the popular outdoor Saturday market held from October to May in his parking lot, Vincent Market Bistro, located adjacent to Vincent’s Restaurant, and most recently Vincent Van Go, a corporate delivery service catering to local businesses in the Phoenix area.

To market, to market
Vincent’s Camelback Market is returning for its 18th season from 9 a.m. to 1 p.m. on Saturday, Oct. 4, and continues to bring a taste of southern France to Central Phoenix on Saturday mornings featuring a wide array of fresh, local produce, culinary delights and unique gifts to its visitors year after year.
Designed with a truly European flare, customers take their time in wandering the stalls filled with the freshest, local produce available, plus imported exotic fruits and vegetables, honeys, mustards, flowers and gifts.
And as always, customers can purchase fresh breads, croissants, brioche, cookies, and homemade pies and jams, not to mention the made-to-order omelets and crepes plus a plethora of paellas, pizzas, pastas and paninis. There’s wine and champagne available by the glass, bottle and case, and gifts imported directly from the south of France.

An extension of the Saturday Camelback Market, the Market Bistro features a wide variety of items including Vincent’s dishes to go, unusual food items for recipes, Vincent’s homemade stocks, signature sauces including his ever-popular green peppercorn sauce, homemade pate, puff pastry, sorbets as well as a wide array of fresh, imported produce, herbs, specialty cheeses and wines.

Also a favorite, Vincent’s 1964 French Renault Dauphine Smoothie Mobile featuring a variety of fresh fruit smoothies, will make its return along with a market-exclusive specialty chocolate menu with indulgences like a flourless chocolate cake, chocolate dipped strawberries, chocolate mousse, triple chocolate cookies and more.
Fall hours for Vincent’s Market Bistro began on Oct. 1 and are as follows: Monday-Friday from 7 a.m. to 8 p.m. and Saturday and Sunday from 7 a.m. to 2 p.m.

Pizza mobile
Chef Vincent’s newest venture, Vincent’s Back Door, features handcrafted, made-to-order, wood fired, thin crust pizzas prepared to go and available from 5-7:30 p.m. every Friday at Market Bistro.
More than a dozen pizzas are on the menu and are made to order using the freshest ingredients available for only $8 each. Customers can choose from traditional pizzas like Pepperoni, Four Cheese and the Margherita and they also can choose from unique pizzas including his Tarte Flambee (cream, bacon and thyme), the Ratatouille (tomato, pesto, mozzarella, and mixed vegetables), Smoked Salmon (Cream, Chives, Smoked Salmon) and Avocado (pesto, sun-dried tomato, avocado, and gruyere cheese), to name a few.
Built in a fully contained trailer, the pizza oven is on wheels and can be moved for special events. The pizza oven is parked at the back door of Vincent’s Restaurant, thus the name Vincent’s Back Door.
As of Oct. 1, Vincent’s is open six days a week, serving lunch Monday through Friday from 11:30 a.m. to 2 p.m. and dinner Monday through Saturday from 5 p.m. to 10 p.m. For more information, call 602-224-0225 or visit www.vincentsoncamelback.com.

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