Heirloom - Salmon, Beef Fillet



About Heirloom

Chef Michael's Bio

M Culinary Concepts






Culinary Icon Chef Michael Launches Seasonal- and Sustainable-Inspired
Restaurant in
North Scottsdale to Offer Valley "Freshest" Menu 

Scottsdale, Ariz. (January 26, 2009) - Local celebrity chef, Chef Michael DeMaria, and his
business partner, Brandon Maxwell, open the Valley's newest dining destination, Heirloom
- An American Restaurant, today
. Located at DC Ranch Marketplace (20775 North Pima Road, Scottsdale, Ariz. 85255), Heirloom is an 85-seat sophisticated, casual restaurant that offers locally grown produce and organic meats that are hand-picked and prepared daily. Chef Michael personally selected the wines featured to complement the Heirloom dishes.
            "The concept of the menu is to offer guests value with an array of options of the freshest and most flavorful foods in smaller portions, allowing for multi-course indulging," says Chef Michael. "Variety is a staple as our special menu literally changes with the season. Each month, Heirloom offers new menu options - one restaurant, 12 menus."
            In addition to Chef Michael's signature dishes, new Heirloom menus are unveiled the first of every month to offer dining guests inventive dishes featuring ingredients currently in harvest. The menu also showcases a special feature - "Next Month's Harvest" - so patrons can prepare their palates. January's menu includes: 

  • Tomato-Braised & Chorizo-Stuffed Calamari in Stewed Northern White Beans

  • Heirloom Tomato with White Balsamic Tossed-Baby Spinach & Red Onion Salad

  • Bacon-Seared Arctic Char on Cauliflower Puree with Scallion & Bacon Gremolata

  • Mint-Scented Lamb Chops with Eggplant, Roasted Pepper & Pecorino Terrine

  • Concord Grape Jelly Layered Blondie with Peanut Butter Marshmallow Ice Cream

          "Fully appreciating the environment in which Heirloom collects its foods, we created a highly thoughtful sustainable program that we have integrated into our daily restaurant operations," comments Brandon Maxwell, Co-owner of Heirloom. "We have strong relationships with local farmers and have educated our team on valuable green practices."
            Heirloom's sustainable program incorporates a local farm, Singh Farms, LLC, located in
Scottsdale. Singh Farms grows produce for the restaurant which is picked, then cooked, daily.
The restaurant also actively promotes the farm's green waste initiatives such as its compost and
recycling programs. Heirloom is committed to good land stewardship practices, such as composting its own green materials and waste.
           According to Chef Michael, let your appetite be your guide. Heirloom's menu allows diners to select two, three and four course options, and offers an impressive wine selection. Meats and fish are served in 4-ounce portions, from flown-in fish and organically raised meats. Heirloom is open nightly, Monday through Saturday, including holidays, from 5:30 p.m. to "close". To view the current menu and more information about Heirloom, please visit the website at

About M Culinary Concepts
          Business Partners and Co-owners Chef Michael DeMaria and Brandon Maxwell are actively
expanding their signature M Culinary Concepts business with operations that include:
M Catering
by Michael's, a 36,000 square-foot commissary kitchen and warehouse that is a chef-driven concept serving world cuisine to parties of eight to 8,000; Main Course, a unique corporate dining experience that offers meal service to businesses within their on-site dining facilities, as well as VIP events, special meetings and holiday parties; and M Restaurants, a cutting-edge, contemporary restaurant concepts division, under the direction of Chef Michael. His newest venture is Heirloom - An American Restaurant at DC Ranch in North Scottsdale, Arizona. M Restaurants are easily identified by the company's distinctive "M" in the logo. Look for more restaurants in the future as Chef Michael adds to the M Restaurant brand.

About Chef Michael DeMaria
          Chef Michael is renowned throughout the Phoenix Metropolitan region and beyond for his
inventive and superior culinary American and Italian contemporary cuisine. Chef Michael was
trained by the superior chefs at the five-star Arizona Biltmore. His dynamic background includes
teaching culinary arts at the California Culinary Academy in San Francisco, working at well-known destinations such as San Francisco's Ritz-Carlton, Phoenix's famous Royal Palm Hotel and Lon's at the Hermosa Inn, the Wilshire Country Club in Los Angeles and Westin Hotel Corporation. In 1992, Chef Michael was selected as one of 25 chefs to comprise Team U.S.A., which represented the United States in the Culinary Olympics in Frankfurt, Germany.
           For a decade, 1997-2007, Chef Michael's highly acclaimed namesake restaurant, Michael's at the
Citadel, located in the high
Sonoran Desert of North Scottsdale, received recognitions such as the
AAA 4-Diamond award, Mobil 3-star award, Wine Spectator Magazine's Award of Excellence and the Zagat Survey's "extraordinary."
           Chef Michael continues to receive awards such as Phoenix Home & Garden 2002 "Master of the Southwest" Master Chef; New Times "Best of Phoenix;" Arizona Culinary Hall of Fame Inductee 2002; as well as several PHOENIX Magazine's "Best of the Valley" recognition awards.

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2009-2010 M Restaurants Heirloom 20775 N. Pima Road DC Ranch Scottsdale, Arizona 85255 480.515.2575