It’s easy to become mesmerized while standing in line at Fresh Cutt Carving Grill—just behind the counter, slabs of roasted meat are finished on the grill and hand carved to order. This is where Fresh Cutt’s signature three-step ordering process begins. First, customers select one of the high-quality meats, such as all-natural chicken, prime cut steak, and chipotle PorkBelly, to be hand-carved. Then, they can have their chosen meat rolled into a pita or tortilla, spread across fresh salad greens, layered into a plump sandwich, served as is on a plate, or fashioned into a cummerbund for black-tie butcher’s galas. Finally, they can customize their meaty creation with a colorful assortment of fresh ingredients, such as wok-sizzling vegetables, fresh cut slaw, and pinto beans. If they’re not in the mood to make their own meal, they can order from an unintimidating menu that features specialty dishes, such as a pizzeta layering spicy shrimp, avocado-jalapeno salsa, fresh cilantro, and cheeses atop a pita crust, and sides such as hand-cut fries and avocado salad.
Double Check Ranch owns the entire beef cycle and controls every aspect of production from the pasture to the packinghouse. The local, wholesome beef cuts come from humanely raised, hormone- and antibiotic-free cattle that graze freely on lush, open pastures fertilized by clover and natural compost when necessary.
In 1906, Tollef Skarsgard emigrated from Norway to pursue an American education. After attending school—and learning English along the way—he started a farm in North Dakota, which he first seeded in the spring of 1912. One hundred years and four generations later, Skarsgard Farms continues to produce a wide variety of crops. Tollef’s great-grandson, Monte Skarsgard, now oversees an upgraded version of the estate, where he harvests organic fruit and vegetables, and dresses scarecrows in designer overalls. The farm also distributes prepackaged produce from a variety of regional organic farmers year-round through an online delivery service called the Harvest Box Program.
Inside Jerry’s Cigars opulent, inviting store and lounge, rows of name-brand cigars in wooden boxes peek through glass cases as customers relax in large black easy chairs, sampling smokes and playing cards. A neon-lit Jerry’s Cigars sign and several flat-screen televisions line the high ceilings above cases stacked neatly with pipes and accessories, and a ventilation system efficiently disperses smoke clouds, preventing unexpected Gorillas in the Mist re-enactments.
Passionate about food ever since he was a youngster, Stephen Hurd began his culinary career in his teens, working his way up the ladder with jobs at various restaurants. So began a 25-year career at country clubs and restaurants such as Washington D.C.’s Watergate Hotel, where Richard Nixon famously declared, “I am not a crook!” while stuffing his pockets with another table’s dinner rolls.
These days, Stephen showcases his culinary talents at his own eatery, Relish Kitchen and Wine Bar, where he crafts a global menu from scratch with locally sourced ingredients. Said global flavors range from blackened mahi served over sweet cornbread pudding to Mediterranean pasta chock-full of grilled chicken, artichokes, and cilantro pesto. On Sunday, Stephen even puts his own spin on brunch favorites such as French toast stuffed with cream cheese, sliced strawberries, and candied pecans. Open for lunch six days a week, he assembles made-to-order sandwiches, salads, and dressing made from scratch.
To complement Stephen’s feast, bartenders pour local and familiar wines by the glass, fill pints with regional beers, and mix classic cocktails. Sports games stream on the dining room’s four large flat-screen TVs, and stunning views of the Catalina Mountains await on a spacious outdoor patio.