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Pink Pony’s Chef Eldridge at this Saturday’s market…

November 21, 2014


This Saturday McClendon’s Select is excited to welcome Chef Stephen Eldridge from the Pink Pony to our Saturday market.  The Pink Pony, located around the corner from the market, is an old school Scottsdale main stay that has been running since the 1940’s.  The restaurant recently went through a contemporary new makeover of both the building and the menu.  Chef Stephen Eldridge, formerly of Gertrude’s, has revamped the menu while keeping a distinct nod to the Pink Pony’s celebrated history.  He has updated dishes and is sourcing only the best in high quality, locally grown, and GMO-free with sustainably raised seafood, steaks from Niman Ranch and organic produce from local farms including our own.  Locals and visitors who have loved the Pink Pony will still enjoys its charm in their new dining room that celebrates Old Town and its baseball rich history.  This January, the Pink Pony will also start a lunch service as well, the perfect spot to take out-of-town guests during spring training.

At the Old Town Scottsdale market Chef Eldridge will be sampling a pickled, marinated eggplant, while taking your questions and discussing recipes.  He has shared the recipe below.  We will  have a large selection on hand to help you prepare for all of your holiday cooking.  We will also be at the Town and Country market on Wednesday, November 26th with a huge selection for your Thanksgiving dinner preparation.  See you at the markets!


Pickled Marinated Eggplant

To Pickle the Eggplant:

5 lbs. of Eggplant
1 cup Sherry Vinegar
2 cup Water
2oz Kosher Salt
4 oz Granulated Sugar
2 oz Pure Maple Syrup

Peel the eggplant and cut into 1” by ¼” batons
Take 2 oz of kosher salt and sprinkle and toss eggplant
Pour boiling water over eggplant and let soak for 10 minutes
Repeat the process without the salt one more time
Combine in pot and bring to a boil, pour over the eggplant and let it sit in cooler for 1 or 2 days


To Marinate the Eggplant:

Take the recipe of pickled eggplant and drain it. Save the brine for another round, you can use this one more time and it keeps in the fridge for about a month.

1 cup vanilla olive oil from queen creek olive mill, or as a little pure extract or the pulp of a bean to some extra virgin olive oil you already have
2 bunches of scallions cut on the bias
1 cup of toasted cashew pieces
1 bunch parsley, stemmed and chopped

Mix all ingredients and serve with some grilled bread



Pink Pony
3831 N. Scottsdale Road
Scottsdale, Arizona

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