The Wigwam Golf Resort and Spa

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New Year Brings New Identity and New Restaurants to The Wigwam

Litchfield’s Opens January 14 Featuring Farm-to-table Fare Inspired by Chris Bianco

Phoenix, Ariz. (Jan. 7, 2010) – The West Valley will have a new destination for fresh, locally-sourced dining with the grand opening of Litchfield’s on Friday, January 14, at The Wigwam.

Replacing the resort’s former signature restaurant Red’s Steakhouse, Litchfield’s will be open for dinner nightly with a menu offering fresh Arizona cuisine at approachable prices. Litchfield’s will feature farm-to-table fare focused on seasonal cooking and ingredients that are grown, harvested and produced from sustainable and local Arizona farms and artisans. Playing an integral role in developing the concept of Litchfield’s, James Beard Award-winning chef Chris Bianco, behind the famed Pizzeria Bianco, also provided inspirations for the menu. Litchfield’s menu reflects Bianco’s appreciation for local resources.

At the heart of Litchfield’s is an exhibition kitchen featuring a wood-fired grill as the centerpiece. Guests will have a “chef’s-eye view” of the culinary creations of Chef de Cuisine Brian Cooper. Cooper is an Arizona native who was selected by Bianco to lead the new restaurant. Featuring a rustic, yet comfortable setting, the ambiance at Litchfield’s is the creation of famed local designer Jim Smith whose credits include the revitalization of many Valley resort restaurants including T. Cook’s at The Royal Palms, Lon’s at The Hermosa Inn, Prada at InterContinental Montelucia and Bistro 24 at The Ritz-Carlton, Phoenix.

Litchfield’s menu items begin with small plates designed for sharing, such as La Querica Organic Prosciutto served with local dates, Queen Creek Olives with blood orange and crushed chiles, and Housemade Spinach Pasta. Big plates are served as entrees and emphasize Arizona’s local meats, including a Double Check Ranch Chopped Steak with sweet potato spaetzle and trumpet mushroom gravy, Talus Wind Ranch Lamb Stew with carrots and potatoes and Citrus Wood-Fired Free Range Chicken with fork mashed gold potatoes and buttered spinach. Dinner entrees are priced from $16-29.

Side plates include Trumpet Mushrooms, Garlic Roasted Potatoes, Wood Charred Green Onions, and Warm Red Cabbage with caraway and humboldt fog blue. Freshly baked desserts and bakery items will also be offered.

“A real point of pride at Litchfield’s is that we’re partnering with the farmers, growers and artisans in our own backyard,” said Litchfield’s Chef de Cuisine Brian Cooper. “We’ve created the menu to use slow cooking styles and techniques that compliment the natural flavors of the simple ingredients used in each dish,”

Expansive outdoor seating will offer guests and locals the opportunity for al fresco dining under the stars. With an outdoor seating capacity for more than 100 guests featuring expansive views of the historic property and lush landscaped grounds, guests dining outside will also have the opportunity to be up close and personal with the chef. Chef Cooper will regularly tend to and pluck fresh herbs from a Chef’s Garden planned near the outdoor dining patio that will feature farm fresh herbs.

Litchfield’s is named after Paul Litchfield, the founder of Litchfield Park who as the President of Goodyear Rubber & Tire Company brought his cotton farming business to the area back in the 1900s and helped grow the town, to include bringing neighboring Luke Air Force Base to the area. As a result, Litchfield’s service staff will offer personal stories and knowledge about local history and lore to share with guests.

With his own Arizona ties, Chef Cooper is no stranger to the Valley’s resort dining scene, including holding former positions as Executive Sous Chef at Lon’s at The Hermosa Inn and Restaurant Sous Chef at T. Cook’s at The Royal Palms. Formerly of the Inn and Spa at Lorreto in New Mexico, Cooper has traveled the globe pursuing his culinary passions, including working in Costa Rica and Alaska, and has participated in the honorable James Beard Foundation Dinner in New York and the James Beard Celebrity Chef Tour in Phoenix.

In addition to the opening of Litchfield’s, new menus focused on fresh, local Arizona products will be offered across the resort from in-room dining to poolside snacks. The Wigwam Bar offers a new local “hangout” featuring a signature indoor/outdoor experience. Small bites and more substantial meals will be featured at The Wigwam Bar, including Market Antipasto, Tepary Bean Cakes, Cheddar Panini with Duncan Tomato Soup and Arizona Buffalo Chili, along with daily salad, burger and soup specials. Room service offerings include breakfast items like Organic Blue Corn Pancakes, sandwiches and entrees including Grilled Mexican Grouper and Double Check Ranch Burger.

The Grill at The Wigwam will also be renamed Red Allen’s and will introduce a new menu on January 20.

Last December, The Wigwam was purchased by sports icon Jerry Colangelo and JDM Partners. In August, $7 million was invested into the resort to create all new dining offerings, amenities and experiences, including a new arrival experience, main pool, outdoor plaza, indoor/outdoor bar and event venues. The resort has also returned to its original name- The Wigwam.

For more information on Litchfield’s, visit www.wigwamarizona.com or call The Wigwam at (623) 935- 3811. The Wigwam is located at 300 E. Wigwam Boulevard in Litchfield Park.

About The Wigwam
The Wigwam is one of Arizona’s most iconic resorts, offering an intimate retreat that blends casual elegance with the charm of historic Arizona. A one-of-a-kind resort destination with a spirit all its own, The Wigwam sits on more than 400 acres and features 331 guest casitas including 72 suites surrounded by lush landscaped walkways, fragrant citrus tree-lined enclaves and floral and rose gardens. Offering an unforgettable experience to reconnect and escape the hustle and bustle of daily life, The Wigwam is home to the only 54 holes of golf in the Southwest, a signature Red Door Spa and six dining offerings focused on locally-sourced ingredients and farm-to-table fare. The Wigwam is located in Litchfield Park, Ariz. in the West Valley of greater Phoenix. For more information, visit www.wigwamarizona.com or call (623) 935-3811.

About Destination Hotels & Resorts
Destination Hotels & Resorts is one of the largest independent hospitality management companies in the country with more than 30 luxury and upscale hotels, resorts and conference centers. DH&R has over 30 years in the Valley of the Sun operating two successful hospitality establishments which include Royal Palms Resort & Spa in Phoenix, Tempe Mission Palms Hotel in downtown Tempe, and most recently Wigwam Golf Resort & Spa. Destination operates properties in key metropolitan areas and resort markets including Los Angeles, Washington, D.C., Denver, San Diego, Santa Fe, Aspen, Palm Springs, Houston and Lake Tahoe. Destination is a subsidiary of Los Angeles-based investment, development and management firm Lowe. To protect and preserve the unique communities in which the company operates, Destination launched Destination Earth, an environmental sustainability program in 2008. For more information on the properties in the Destination Hotels & Resorts collection, please visit www.destinationhotels.com.

For more information, contact:
Tessa Bajema (Crosby|Wright PR)………………………………..(480) 367-1112, tessa@crosby-wright.com
Jan Bracamonte (Crosby|Wright PR)……….……………….………(480) 367-1112, jan@crosby-wright.com
Jenna Ertl (The Wigwam)…………………...……………………....(623) 856-1097, jertl@wigwamresort.com

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