Grace Farms in Chandler will be the site of a “Taste of The Blue Zones” pop-up dinner on April 28th. The dinner will pair a creative worldly four-course menu from Farmboy with wines from Sonoita’s Rune Wines. Farmboy chef Dennis Bagnasco will use ingredients that are sourced locally as will be the wood used to cook over.
Blue zone’s are identified as parts of the world where certain lifestyle elements create an excellent quality of life. The blues zones have been identified by author Dan Buettner’s National Geographic articles and books. Lifestyle elements in the blue zones include diet and positive outlook on life.
Rune Wines owner and winemaker James Callahan will be pouring his wines with each course.
The menu is as follows….
Reception (Nicoya, Costa Rica) — Black Bean Dip with corn tortillas, papaya salsa and plantains paired with Rune 201 Viogner, craft beer and specialty cocktail
1st Course (Okinawa, Japan) — Purple Sweet Potato with tofu, snap peas, sesame and sweet and spicy soycomplemented by Rune 2016 Roussanne
Intermezzo (Icaria, Greece) — Ikarian Longevity Stew with black-eyed peas, veggies and heirloom tomatoes
2nd Course (Sandinia, Italy) — Whole Smoked Lamb with artichoke and garlic white wine sauce served with Rune 2016 Grenache
3rd Course (Loma Linda, California) — Cherry Nut Bark with dried cherries, pecans and dark chocolate paired with Rune 2016 Wild Syrah
The dinner is $119 per person plus tax and starts at 5:30 p.m. You may purchase tickets to the dinner here.
Celebrity chefs, food, wine and sunshine what could be better. Not much for five days in April when the 3rd annual Nirvana Food & Wine Festival returns to Sanctuary on Camelback Mountain Resort & Spa. The popular culinary event celebrates food, wine and cocktails with tastings, events, parties and dinners.
Making their return this year will be celebrity chefs Robert Irvine and Todd English along with Jose Garces. They will join local chefs Christopher Gross, Matt Carter, Scott Contant and host Beau MacMillan.
Two exiting new events have been added to this years calendar Wood, Wine & Wagyu and Nirvana After Party at Fat Ox. Below are all the details of all the events scheduled.
Wood, Wine & Wagyu
Hosted by Chef Beau MacMillan, David Rose and Jason Asher; presented by Woodford Reserve and ZD Wines
Wednesday, April 24, 7-10 p.m.; Paradise Views Patio & Lower Lawn; $225 plus tax per person
Nirvana 2019 will kick off with an intimate, sit-down, family-style dinner featuring Wagyu beef from Snake River Farms cooked over a wood fire by local and national chefs. The dinner also includes craft cocktails made with Woodford Reserve bourbon, specialty wines, a Davidoff cigar reception, and live entertainment.
Master of Taste Dinner 1
Hosted by legendary winemaker Tuck Beckstoffer and Top Chef Alum Bruce Kalman
Wednesday, April 24; 7-10 p.m.; Villa Mariposa; $350 plus tax per person; limited availability
The Master of Taste dinners are intimate culinary gatherings that pair top regional and local chefs with a notable winemaker. The first of four such evenings puts the spotlight on Napa’s Tuck Beckstoffer Wines with pioneering winemaker Tuck himself playing host. The dinner experience will be elevated by Sanctuary’s stunning valley views, seen through the dramatic glass walls of Villa Mariposa, one of Sanctuary’s ultra-exclusive private homes.
Bourbon Street Blues
Hosted by Food Network’s Marc Murphy and Dead Rabbit’s Jillian Vose
Thursday, April 25, 7-9 p.m.; Infinity Pool and Lawn; $135 plus tax per person
This grand New Orleans-style celebration returns for a second year, with guests encouraged to don Mardi Gras-inspired attire while mingling and noshing on an extraordinary spread of food and drinks. Live music will set the beat for guests to dance while the Valley’s top mixologists set the party vibe with inspired cocktail creations.
Master of Taste Dinner 2
Phenom winemaker Jesse Katz pairs up with Chef Dustin Valette
Thursday, April 25; 7-10 p.m.; Villa Mariposa; $350 plus tax per person; limited availability
Nirvana’s second winemaking evening features rising star Jesse Katz, innovative founder of Aperture Cellars from Alexander Valley, California, which focuses on Bordeaux varietals and demonstrates an expression of art both inside the bottle and out, and the highest-rating varietal from California, Devil Proof Vineyards.
Flutes & Coops
Hosted by Todd English and D Vincent Williams and the Nashville All-Stars; presented by Veuve Cliquot
Friday, April 26, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); The Views Ballroom, Paradise Views Patio and Lower Lawn; $225 plus tax VIP/ $150 plus tax GA per person
Fried chicken gets fancy during this Champagne-focused soiree, featuring Veuve Clicquot and some of the country’s biggest culinary talent. Festival-goers can book VIP admission to enjoy 45 minutes of personal time with their favorite participating chefs and mixologists including Bar Brawl’s Season 2 champion Kiefer Gilbert.
Master of Taste Dinner 3
Hosted by winemakers Dan Kosta and Rich Aurilia with Chef François de Melogue
Friday, April 26, 7-10 p.m.; Villa Mariposa; $500 plus tax per person; limited availability
Nirvana’s third Master of Taste Dinner brings together legendary winemaker Dan Kosta of AldenAlli (Sonoma, California) with former San Francisco Giants shortstop Rich Aurilia, now a partner in Red Stitch Wine Group (Napa Valley, California).
Nirvana After Party at Fat Ox
Chef host Matt Carter welcomes celebrity mixologist Jillian Vose, Jason Asher and Micah Olsen with top chef Bruce Kalman
Friday, April 26, 10:30 p.m.-12:30 a.m.; Fat Ox, 6316 N. Scottsdale Rd., Scottsdale; $125 plus tax per person
Nirvana’s first-ever late-night event will be an exclusive, roped-off, live-DJ affair at one of Scottsdale’s sexiest restaurants. Fat Ox chef Matt Carter and mixologist Jillian Vose, formerly of Sanctuary’s own jade bar and now owner of New York City’s hottest cocktail bar, The Dead Rabbit, will headline the see-and-be-seen party. Guests will rub shoulders with the best of Nirvana’s celebrity chefs and local mixologists, including Jason Asher, owner of Counter Intuitive and Undertow and former GQ Bombay Sapphire’s “most inspired bartender”.
Celebrity Golf Tournament
Hosted by The Golf Channel’s Matt Ginella
Saturday, April 27, 8 a.m. registration and 9 a.m. tee; Mountain Shadows; $$400 per player
Neighboring Mountain Shadows’ Short Course will play host to Nirvana’s hugely popular celebrity golf tournament, hosted by Matt Ginella of The Golf Channel’s Morning Drive. Famous faces from the worlds of sports, food and drink will pair up with foursomes for a day on the greens geared towards fun, including delectable small bites, a luncheon buffet and beverages.
Rosé Parté at Wrigley Mansion
Wrigley Mansion’s Chefs Christopher Gross and Jamie Hormel welcome celebrity chef Robert Irvine, Lindsay Autry, mixologist Libby Lingua, the Bella Twins and musical guests The Potash Twins
Saturday, April 27, 10:30 a.m.-1 p.m.; Wrigley Mansion, 2501 E. Telawa Trail, Phoenix; $150 plus tax per person
The rosé-all-day trend continues with Rosé Parté, returning to Nirvana by popular demand, this time to Phoenix’s storied and elegant iconic mansion, Wrigley Mansion. Also returning to the Nirvana scene are The Bella Twins, Nikki and Brie Bella of WWE fame, stars of E! Network’s Total Bellas, and the inspiration behind Belle Radici wines. Guests will enjoy fabulous pairings of rosé and fine food while exploring the historic environs.
Best of the West
Hosted by Chef Scott Conant and celebrity mixologist Tony Abou-Ganim
Saturday, April 27, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); elements, Praying Monk, jade bar, Sunset Garden, Paradise Views Patio and Lower Lawn; $250 plus tax VIP/$175 plus tax GA per person
The West’s most beloved Arizona chefs will gather for an evening send-off, celebrating Nirvana 2019 with a spectacular walk-around tasting event and an incredible variety of wines. VIP attendees gain early access and extra time with the chefs.
Master of Taste Dinner 4
Hosted by Tim Martin of Tusk Wines
Saturday, April 27, 7-10 p.m.; Villa Mariposa; $500 plus tax per person; limited availability
Nirvana’s final Master of Taste Dinner spotlights winemaker Tim Martin, founder of Napa’s luxury wine brands Tusk Estates, Immortal Estate and Belle Radici. Tim joins Arizona legends Chuck Wiley, Mark Tarbell, Vincent Guerithault, and Alex Stratta for this amazing night of food, wine and special music guests.
Tequila & Tortillas
Hosted by Iron Chef Jose Garces and renowned artist Genero Garcia
Sunday, April 28, 11 a.m.-2 p.m.; elements, Praying Monk, jade bar, Sunset Garden, Paradise Views Patio and Lower Lawn; $150 plus tax per person
¡Salud! Tequila is the star of Nirvana’s farewell brunch featuring Southwestern specialties and the best of the blue agave plant. Live music makes it a fiesta to remember as Nirvana bids adios to its 2019 showcase.
As Phoenix restaurants fill up with New Year’s Eve reservations diners decide where to dine for a final meal of 2018. Mora Italian offers a 4 course prie fixe menu starting at 4 p.m. The Italian influenced menu offers guests a wide range of flavors from Chef Scott Conant and his culinary team. This will be the only dining option at Mora on NYE.
The modern Italian menu is as follows….
First (choice of)
Radicchio & Endives- blood orange, pignoli, black olives
Flagstaff’s Tinderbox Kitchen wants the last meal of 2018 to be a memorable one. Chef Mike Schmitz three-course meal and dessert gives revelers much to think about choosing from course to course. The seasonally focused prix-fixe menu offers 4 dishes to choose from on courses 1 and 2 and six protein focused entrees.
A favorite dish is the pate Schmitz learned to make when working with Chef Jessica from Big Grove. “From start to finish it’s a beautiful dish both in its complete form and in the process,” which Chef describes as a two day process, breaking down the whole duck and using it across the menu and marinating the liver for the pate. He says it’s a joy to make and consume.
The menu is vegan friendly with Schmitz recommends the Fig & Brie Bruschetta and the Mushroom and Black Truffle Risotto. He considers the risotto the “dark horse” of the menu.
NYE menu at Tinderbox Kitchen
Each dish offers a suggested pairing of an optional glass of wine or classic cocktail. The menu is as follows.
COURSE ONE Lobster Bisque
tomato, saffron, sherry French 75 or 2015 Pouilly Fuissé
Butternut Squash Soup
apple, maple, sage, nutmeg Old Fashioned or 2015 Pinot Noir
Pear and Pomegranate Salad
baby greens, brie, candied pecans Regina George or 2015 Cinsaut
Beet and Citrus Salad
baby greens, fennel, goat cheese, pistachio Turmeric Tonic or 2015 Grenache Blanc
COURSE TWO Fig and Brie Bruschetta
hazelnuts, vanilla bean, orange Spiced Grapefruit Negroni or Sparkling Rosé
Duck Liver Paté
port geleé, red onion marmalade, grilled bread Ruby Manhattan or 2016 Malbec
Phoenix restaurants are running around crazy the next 10 days with the holiday rush in 5th gear. After 2019 begins restaurateurs and staff take a needed breather it will be back to serving hungry visitors and locals. The Market + Bar at Jennifer’s jumps back into it on January 9th with a wine dinner with Switchback Ridge Winery.
The four-course dinner will be paired with a unique menu from chef Jennifer Russo and wines made by legendary Napa Valley winemaker Bob Foley. Founder Kelly Peterson will be flying in from Calistoga to co-host the dinner and speak about the wines.
Switchback Ridge sources all the grapes for their wines from the families Peterson Family Vineyard run by Kelly’s mom and dad, John & Joyce Peterson. The winery makes 3 red wines with a small production of less than 3,000 cases.
Switchback Ridge Winery pairing menu
The big & bold red wines require a bold menu and it is as follows……
Hourglass Sauvignon Blanc 2016
Grilled Prawns with Bottarga Risotto
Giant prawns seasoned with flakey salt and Gilroy garlic brushed with extra virgin olive oil lightly grilled until color bursts creamy Italian arborio risotto with vanilla bean backnotesserved with grated Mediterranean bottarga lime and lemon zest
Switchback Ridge Merlot 2014
Roasted Breast of Duck with Hoisin
Breast of duck, seared to mid-rare with a hoisin glaze Yukon gold potato gratin, braised Belgian endive and fresh mint leaves
Switchback Ridge Cabernet 2014
Bing cherry Demi-Glace over Lamb Loin
Boneless Colorado rack of lamb roasted to a warm mid-rare served with a bing cherry demi-glace and tender cooked bulgur wheat and snipped fresh watercress
Side by Side
Switchback Ridge Petite Syrah 2015 & Switchback Ridge Vintage Petite Syrah
Deconstructed Bleu Cheese Cheesecake
Honey black pepper macerated blackberries layered with bleu cheese cheesecake with vanilla wafer crust
The dinner is $95 per person at starts at 6:30 p.m. Reservations can be made by calling (602)626-5050.
Looking for a unique experience during the holiday’s and into 2019 then head to Mountain Shadows Resort. Whether you prefer to sip champagne or look in to space the Paradise Valley resort offers both in the month of December.
The “Cocktails Under the Cosmos” will give star-gazers the chance to look through a telescope for Sagittarius, December’s astrological sign. An expert astronomer will guide you through the galaxy on Tuesday. December 11th from the resorts Camelback Overlook rooftop deck. Enjoy themed cocktails or sparkling wine and passed hors d’oeuvres as you search the night’s sky. The resort is perfect for stargazing as Paradise Valley has low light pollution and a scenic back round.
Tuesday January 8th 2019 ring in the new year with a viewing of Capricorn and Tuesday February 11th is the search for Aquarius. All astrological signs are welcome.
December’s viewing is from 6:30 – 8:30 p.m. January & February’s viewing is from 6 p.m. – 8 p.m.
December’s Sunday Supper Club at Hearth ’61 is paired with champagne and sparkling wine. The December 16th dinner offers guests four courses with Tattinger Champagne from France and California’s Domaine Carneros.
Executive chef Charles Wiley and his culinary team will prepare warm duck confit, an organic beet salad with proscuitto, prime ribeye with maitake mushrooms and pear ricotta souffle cake with a huckleberry sauce. Dinner comes served in full view of the exhibition kitchen in their comfortable dining room.
The dinner starts at 6 p.m. and is $94 ++ per person. Which do you prefer and who will win the battle? Find out by reserving your seat by calling 480-624-5400.
Mountain Shadows is 5445 E. Lincoln Dr. Paradise Valley 85253.
Long time Phoenix restaurateur Tomaso Maggiore of Tomaso’s knows his way around the kitchen and dining room after serving guests since 1977. He also knows what wine goes well with his authentic Italian specialties coming from his kitchen. On Saturday August 25th he will share his culinary knowledge as he prepares a 4-course dinner that pairs his food with wine inspired by his Sicilian upbringing.
Tomaso’s wine pairing menu
The dinner will start at 6:30 p.m. with a reception as guests arrive with dinner starting at 7. Guests will dine on…..
Swordfish Braciola with seafood and zucchini blossom couscous paired with Monte Olimpo- Chardonnay Insolia blend.
Veal with wild mushrooms & truffle ravioli paired with Monte Olimpo – Cabernet Sauvignon Nero d’ Avola blend.
Grilled Prime Bistecca a la Siciliana with Sicilian croquettes and grilled asparagus paired with a Cabernet Sauvignon.
Mixed Berry cake with Peachello.
The dinner costs $80 ++ per person with reservations being made by calling 602-956-0836. For more information visit http://tomasos.com
Tomaso’s is at 32235 E. Camelback Rd. Phoenix 85018
Buckeye’s modern Tempo Urban Bistro and Coffee Bar will be hosting a 5-course dinner paired with wines from one of Napa Valley’s classic wineries, Robert Mondavi. The dinner will be a great way to end the weekend will take place on Sunday August 19th at 6p.m.
The three year old Tempo Urban Bistro in the Verrado neighborhood of Buckeye will prepare dishes from chef Steven Maynard for this special evening. The menu will be…
First Course — Pork Belly Steam Bun with hoisin glaze, cilantro, and pickled onions
Second Course — Artichoke and Leek Frittata with frisee salad and heirloom tomatoes
Third Course — Cioppino, Italian fish stew
Fourth Course — Seared Breast of Duck with dark cherry jus and parsnip puree
Fifth Course — White Chocolate Pots de Creme
The wine pairing dinner is $65 per person and reservations can be made by calling 623-594-6788 and the bistro is at 21067 W. Main st. Buckeye 85396. For more information check out their website.
Zuzu and executive chef Russell LaCasce know how to pull off exciting off menu dinner events. Diners and wine geeks should be excited for their continued success as the next four months of their monthly Monday Night Chef’s Table is set.
The signature restaurant at Scottsdale’s Hotel Valley Ho will offer guests a 4-course dinner paired with wines from prestigious wineries. A guest from the winery will be on hand to speak about the wines and pairings. Although all the menus are not finalized the wineries are and dates are as follows….
August 27th Frog’s Leap Winery– Guests can expect a menu of cabbage cured salmon, charred jumbo asparagus with prosciutto and lobster, dry aged pork chop, and chocolate pot de crème with almond crumble.
September 17th- Wagner Family of Wines
October 22nd– ZD Wines
November 12th– Willakenzie Estate
Each of the dinners start at 6:30 p.m. and cost $75 ++ per person and reservations can be made at http://www.hotelvalleyho.com/ or by calling 480-376-2600. Zuzu is at 6850 E. Main St. Scottsdale 85251.
Update: This weekend has just been re-scheduled for November 2-4 2018. A “Meet the Winemaker” reception has been added for the evening of Fri. Nov. 2 for the public to purchase tickets and enjoy the creek-side reception. Additional details to follow.
How better to spend a hot weekend in Phoenix than to drive 90 minutes north to Sedona and the luxurious L’Auberge de Sedona to sip wine and cool off. If you’re one of the 50 guests who RSVP for the weekend of August 3-5 you will enjoy that and more with winery owners Isabel & Michael Mondavi of Michael Mondavi Family Estate.
“An Intimate Weekend with Isabel & Michael Mondavi” will be set amongst the beautiful red rocks of Sedona with wine dinners and delicious meals prepared by L’Auberge de Sedona’s executive chef Frank Desplechin.
Guests will get an up close opportunity to taste wine, speak with and listen to stories from Isabel & Michael about their over 40 years in the Napa Valley and international wine industry.
L’Auberge de Sedona wine events
The weekend long wine experience will offer events while also
offering guests time enjoy the resort spa to relax between meals and all that the amenities Sedona area offers.
The weekend highlights include……
Meet the Winemaker Creekside welcome reception with passed bites by Chef Desplechin and wines from the Isabel Mondavi wine portfolio
A four-course, starlit Epicurean Winemaker Dinner overlooking red rock country curated by Chef Desplechin with wine pairings by Isabel and Michael Mondavi
“Sweet and meet” chocolate degustation with Sedona chocolatier Lulu’s Chocolate and Michael Mondavi
Signed bottle of Michael Mondavi Family Estate wine as a keepsake takeaway
A creekside lunch with Michael pouring renowned wines perfectly paired with cuisine by Chef Desplechin
Creekside winemaker Sunday brunch at ETCH Kitchen & Bar
The epicurean weekend package starts at $3,500 for two people, includes two nights of accommodations in a luxurious Cottage, select meals and Mondavi Family Estate wines and a $200 spa credit per person for treatments, private yoga or meditation, or retail. To book a reservation visit www.lauberge.com and use promo code: MONDAVI2018 or call (888) 587-7848.