Tag Archives: Sanctuary on Camelback Mountain Resort and Spa

Stephanie Izard and Aaron Sanchez headline Nirvana Food & Wine

Sanctuary on Camelback Mountain Resort & Spa hosts the return of Nirvana bringing together celebrity chefs, local mixologists and California winemakers. Guests will enjoy  4 days of fine dining, mix and mingling with chefs Stephanie Izard and other events at the luxurious mountainside resort from April 19th – 22nd.

Resort executive chef Beau MacMillan will welcome back chefs Scott Contant and Todd English along with Aaron Sanchez and Chuck Hughes for the second year of this event highly anticipated event.

“Scottsdale is an emerging hotbed for culinary expression, and Sanctuary is the ideal backdrop to bring together the nation’s top talent. We look forward to building on our community’s passion for fine food and drink during this second installment of Nirvana,” said Michael Surguine, Sanctuary’s vice president and managing director.

Nirvana 2018

8 events are planned over the four days including dinners, tastings and a golf tournament. Below are the details of the days events.

Bourbon Street Blues

Hosted by mixologist Jason Asher; presented by Bulleit Bourbon

Thursday, April 19, 7-10 p.m.; Infinity Pool and Lawn; $150 per person.

Nirvana will kick off with a grand New Orleans-style festival, complete with a dazzling array of food and drinks. Live jazz will set a Mardi Gras mood featuring the Valley’s top mixologists. Guest are encouraged to dress in their best masquerade attire. Participating mixologists include Jason Asher, Brian Blevins, Maxton Kennedy, Bobby Kramer, Eric Wilson, and Libby Longlott. Chefs are Paul Boehmer, Audrey Enriquez, George Frasher, Brian Lieske, Beau MacMillan, Landon Post, and Lenard Rubin.

Master of Taste Dinner A

Hosted by chefs Matt Carter and Mark Stark; winemakers Rich Aurilia and Dan Kosta

Thursday, April 19; 7-10 p.m.; Casa Seven; $350 per person; limited availability

The Master of Taste dinners are intimate culinary experiences pairing top chefs from the Scottsdale area and California’s Sonoma County with a notable winemaker. The first of two such evenings will showcase the fine vintages of Napa’s Red Stitch Wines with owner Rich Aurilia, a former San Francisco Giants shortstop, and his wine mentor Dan Kosta of Kosta Browne. This very special event will be hosted at one of Sanctuary’s most luxurious private estate homes. Casa Seven’s dramatic glass wall affords dinner attendees a spectacular view of the valley below.

 Flutes & Coops

Hosted by chefs Stephanie Izard and Chuck Hughes, presented by Möet & Chandon and Woodford Reserve

Friday, April 20, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); The Sanctuary Ballroom and Lower Lawn; $225 VIP/ $150 GA per person

Fried chicken and Champagne prove to be an inspired pairing as an all-star line-up of local chefs put their own spin on the southern specialty, complete with side dishes, fine bubbly and live music thanks to American country singer/songwriter D. Vincent Williams & the Nashville All-stars. Festival-goers can book VIP admission to enjoy 45 minutes of personal time with their favorite chef. Participating chefs and mixologists include Lindsay Autry, Jacob Cutino, Rochelle Daniel, Michael DeMaria, Eddie Diaz, Ron Dimas, Jacob Ellis, Stephen Jones, James Garron, Kiefer Gilbert, and Bernie Kantak.

Master of Taste Dinner B

Hosted by chefs Dustin Valette and Christopher Gross; winemaker Tuck Beckstoffer

Friday, April 20, 7-10 p.m.; Casa Seven; $350 per person; limited availability

Nirvana’s second winemaker evening puts the spotlight on pioneering Napa vintner Tuck Beckstoffer and his eponymous Tuck Beckstoffer Wines. This intimate dinner will be hosted at Casa Seven, one of Sanctuary’s glorious private estate homes.

Celebrity Golf Tournament

Saturday, April 21, 8 a.m. registration and 8:45 a.m. tee; Mountain Shadows; $2,000 per foursome

Golf enthusiasts can tee off their day on Mountain Shadows, one of Phoenix’s premiere courses, with Nirvana’s fun-filled celebrity tournament. Each foursome will be paired with a renowned chef (including Sanctuary’s own Beau MacMillan), star mixologist or notable sports figure, with plenty of food, beer, wine and spirits on hand to fuel an unforgettable round.

 Rosé Parté

Hosted by chef Todd English

Saturday, April 21, 11 a.m.-2 p.m.; $135 per person

A refreshing alternative for those who prefer pink to golf course green, this new-to-Nirvana event will pair fine bites with fashionable rosé against a backdrop of spectacular desert views.

Best of the West

Hosted by chef Scott Conant (Mora Italian) and mixologist Tony Abou-Ganim

Saturday, April 21, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); elements, Praying Monk, jade bar, Sunset Garden and Lower Lawn; $225 VIP/$150 GA per person

Nirvana’s closing night will bring together the best chefs in the West for a grand finale-worthy walk-around tasting that will take guests to indoor and outdoor settings throughout the resort. VIP attendees gain early access and extra time with the chefs, including Justin Beckett, Cullen Campbell, Ryan Clark, John Conley, Russell LaCasce, Branden Levine, Gio Osso, Jeremy Pacheco, James Porter, Joseph Rodger, Caleb Schiff, Matthew Taylor, and Chuck Wiley.

Tequila & Tortillas

Hosted by chef Aarón Sánchez and mixologist Maxton Kennedy

Sunday, April 22, 11 a.m.-2 p.m.; elements, Praying Monk, jade bar, Sunset Garden and Lower Lawn; $135 per person

Because it’s always five o’clock somewhere, Nirvana’s Southwestern-style show-stopping farewell brunch promises tequila, tequila and more tequila. Festival-goers can shake off the sleep with palate-wakening Mexican specialties and live music to celebrate their final morning in paradise. Participating chefs: Rene Andrade, Jason Asher, Lee Hilson, Beau MacMillan, Aaron May, Julio Mata, Peter McQuaid, Doug Robson, Lenard Rubin, Samantha Sanz, Ana Garza and Suny Santana.

Ticket packages and purchase

There are several ticket packages available whether you want the full Nirvana Experience or pick and choose which events time permits. Resort packages are also available with more information and to purchase tickets at http://www.nirvanafoodandwine.com/

Phoenix restaurants cooking Thanksgiving dinner to dine-in or take-out

Many restaurants are taking the stress out of Thanksgiving by doing the cooking for you. Whether you prefer dine in at a restaurant or have them do the cooking for you to take home and make it look like you’ve done it all yourself, the Phoenix restaurants below are offering you options.

A 2nd list will be posted tomorrow but hurry up and make a decision as most restaurants have a cut off date for your pick up order.

Match at The Found:Re Hotel



Roasted butternut squash soup

Candied chestnuts and pepitas


Slow Roasted Turkey with Cranberry Relish and Apple-pecan stuffing

Mashed potatoes and Charred Brussels sprouts with bacon


Spiced Pumpkin pie with Ginger Bread and Vanilla whipped cream

$38.00 adults $28.00 kids under 12 (plus tax and gratuity)              THE FOUND:RE HOTEL 1100 N. Central Ave. 10:30 to 5:00 PM http://www.matchphx.com/

Liberty Station and Market Street Kitchen

Let Liberty Station or Market Street Kitchen handle the cooking! Both restaurants offer to-go packages and in-house special menus.

For $25 per person (not including tax), guests can purchase a to-go feast including:

Sliced Rotisserie Turkey

Mac N Cheese | Roasted Garlic Mashed Potatoes

Stuffing | Green Beans | Cranberry Sauce

Homestyle Gravy | House Bread | Pumpkin Cheesecake

To place an order, call 480-595-9930 (Liberty Station) or 480-278-7044 (Market Street Kitchen) by 9 p.m. on Sunday, Nov. 19. Thanksgiving packages will be available for pick up at a scheduled time between 11 a.m. and 3 p.m. on Thursday, Nov. 23.

Both restaurants will also serve a special Thanksgiving menu from 12 p.m. – 4 p.m. on Thanksgiving Day. The three-course meal includes:

Starter (choice of)

Autumn Greens Salad or Fairytale Pumpkin Soup


Rotisserie Roasted Turkey with all the traditional fixings

Dessert (choice of)

Pumpkin Cheesecake  Or Pati’s Rum Cake

The cost is $32 for adults and $16 for children 12 and under, not including tax.

Liberty Station 34522 N. Scottsdale Rd. (480) 595-9930 http://libertystationtavern.com

Market Street Kitchen 20825 N. Pima Rd Scottsdale (480)278-7044 http://www.marketstreetkitchen.com

Thanksgiving Curbside Catering by The Market by Jennifer’s

The Market by Jennifer’s will offer Thanksgiving curbside catering on November 23. The meal serves a party of six for $219.99 ($36 per additional person).

Whole Roasted Turkey

Whole roasted turkey stuffed with sweet yellow onion and fresh orange slices

Served with a pan roast gravy and cranberry orange relish 

Artisan Bread Stuffing                                                                                                       Classic Herb Whipped Potatoes                                                                                 Roasted Baby Sweet Potatoes                                                                                     Haricot Vert with Sliced Almonds                                                                             Arizona Honey Glazed Carrots                                                                                    Simple Greens                                                                                                                         Fresh Baked Bread Board

Pumpkin Pie with Spiced Whipped Cream Or Pecan Pie with Vanilla Bean Whipped Cream

 Extra pies are available for $24 each.

The Market Restaurant + Bar by Jennifer’s 3603 E. Indian School Rd., Ste A Phoenix, AZ 85018 602-579-5327 themarketphx.com

Pre-order Thanksgiving Dishes from Perk Eatery

Perk Eatery will offer a few unique take-out items to add to the Thanksgiving feast!

The Sausage and Sage Stuffing is $32 and serves 8-10 people. It comes ready to bake! The delicious Blackberry Apple Crostata ($24), Pumpkin Pecan Ganache Pie ($34) and Chocolate Lines Banana Cream Coconut Pie ($34) are sold in disposable pie plates.

All items are baked fresh for pick up on Wednesday, Nov. 22. Final orders must be in by Monday, Nov. 20 at 5 p.m.

Perk Eatery 6501 E Greenway Pkwy #159, Scottsdale  (480) 998-6026 http://perkeatery.com

Santuary on Camelback Mountain Resort and Spa

Guests can choose between a four-course, prix-fixe menu at elements, Sanctuary’s signature restaurant, or the bountiful buffet at The Views Ballroom.

In addition to a Traditional Turkey Dinner with chestnut stuffing, mashed potatoes, cranberry apple relish and giblet gravy, entrée choices at elements will include Duck Confit Raviolis with braised Swiss chard, candied fennel, parmesan cream and tomato jam; Citrus Grilled Swordfish with green onion and mushroom farro, smoked eggplant, avocado, and harissa butter; and Honey Hoisin Glazed Short Ribs with Chinese broccoli, candied root vegetables, and parsnip puree.

Dessert highlights include a Ginger Pumpkin Tart with maple cookie crust and toasted bourbon marshmallow, and Cinnamon Cheesecake with autumn fruit compote, warm rum toffee sauce, and almond crumble.

Available from noon to 8 p.m., the elements dinner is priced at $95 per person. The full menu can be viewed here. Featuring carving stations, the Thanksgiving buffet at The Views Ballroom will be served from 11 a.m. to 4 p.m. and is priced at $85 per person.

For both meals, children ages 6-12 dine for $25, ages 5 years and under dine free. Drinks, tax and gratuity are additional. Reservations are required and can be made by calling 480-607-2300.