Those looking for a family friendly Easter celebration in Phoenix’s west valley have few choices when it comes to celebrating with the classic resort style brunch. Good news as the historic AAA Four-Diamond Wigwam Resort in Litchfield Park is celebrating on both Saturday and Sunday April 15th & 16th.
Easter bunny breakfast at The Wigwam
Kids get ready as the Easter Bunny will be hopping in to the resort’s Aztec Ballroom on Saturday morning for a special breakfast from 8 a.m. – 11a.m. The scrumptious menu includes French Toast, mini waffles, an omelette station along with Applewood smoked bacon, Wigwam potatoes, fresh fruit and an assortment of danishes. Breakfast with the Easter Bunny is $25 for adults and $15 for kids 3-12 years old.
After breakfast head out to the resorts lawn for the Easter Eggstravaganza for Egg Roll Races, Easter Bunny Hopping Trail, egg dyeing and animals from the nearby Wildlife World Zoo. The Easter Bunny will be available for photos and other activities are planned. The Eggstravaganza is free and open to the public and runs from 9 a.m. – 12 p.m.
Sunday Easter Brunch
Those looking for a traditional Easter Brunch buffet should head to the Wigwam Ballroom from 9 a.m. – 2 p.m. on Sunday where they can choose maple peppercorn glazed ham, carved pepper crusted sirloin and seared salmon. An omelette station along with pancakes and penne pasta with basil pesto and goat cheese will also be available. Reservations are required and the cost is $48 for adults, $20 for kids 3 – 12 years old and free for kids under 2 years old.
A four course brunch will be available in Litchfield’s Restaurant that will feature an appetizer course with your choice of field greens, antipasti or fresh berries. Guests can choose from Caprese Benedict, smoked salmon flatbread, shrimp & grits or Huevos Rancheros for an entrée. A dessert station with a selection of truffles, fruit tarts. macrons and other desserts will be available to end your meal. Reservations for Sunday Brunch can be made by calling (623)935-3811. For more information go to http://www.wigwamarizona.com/
Tuesday is often considered one of the slowest, least productive days of the week, 2 days from the previous weekend and 3 days til the next still climbing the hump to get over the hump that is Wednesday. LDV Wine Gallery is helping to break up the monotony with its monthly Supper Club, the first Tuesday of the month.
Photos courtesy of LDV Wine Gallery
Hosted by LDV owner Peggy Fiadaca and owner & winemaker Kurt Dunham the wine inspired menu will transport you to the vineyards via your palate and imagination.
Unless it falls on a holiday the dinners are scheduled for May 2, June 6, July 11, August 1, September 12, October 3, November 7 and December 5. With previous dinners having sold out and seating for 20 people reservations are required for these 3 course dinners paired with 3 LDV wines.
The casual atmosphere will allow guests to learn the recipes for the dinner, get a chance to socialize with other guests and understand the vineyard to table journey.
Below is a sample menu from a previous dinner and will change on a monthly basis as seasonal ingredients become available.
Starters
Beef Barley Soup with Crusty Noble Bread
2013 Syrah
Thai Spicy Noodles with Shrimp
2013 Sky Island Viognier
Entrées
Mesquite Grilled Rack of Lamb Provence with Rosemary Potatoes and
Mixed Squash Matchsticks
2012 Petite Sirah
Mesquite Grilled Marinated Beef Tri Tip with Southwestern Corn Relish and Roasted Brussel Sprouts with Bacon and Balsamic Vinegar Glaze
2013 Sky Island Petite Sirah
Desserts
Flourless Chocolate Torte with Raspberries
2012 “The Signature” Petite Sirah
Decadent Espresso Cheesecake
2013 Grenache
To make a reservation for the Supper Club you can call 602-320-1485 or 480-664-4822 or email info@LDVWinery.com
When we hear the word “Nirvana” we automatically think of the “grunge rock” band of the 1990’s. Definitions of the word slightly vary but many consider it the “ultimate state of happiness” which is what the culinary and marketing team at Sanctuary on Camelback Mountain Resort & Spa are hoping for as they were brainstorming for a name of their new culinary festival.
Chef Todd English. All photos Courtesy of Eric Mower & Associates
An exciting 4 days is planned from April 27th- 30th as festival goers will be able to mix & mingle with celebrity chefs Todd English, Robert Irvine and Sanctuary’s own Beau MacMillan as they team up with other visiting chefs and Phoenix area chefs, wine makers and mixologists for themed dinners, tastings and a golf tournament.
With our beautiful weather and sunsets you may want to turn the festival into a vacation and stay at Sanctuary in one of their suites, casitas or a private home. A 2 night minimum is required and rooms start $479 per night plus tax & resort fee.
Sanctuary on Camelback infinity pool courtesy of Eric Mower & Associates
Tickets for the festival can be purchased at http://www.nirvanafoodandwine.com/ with the schedule of events below. Part of the proceeds from the festival will benefit HopeKids, an organization that provides events and support for families with a child who has cancer or other life threatening diseases.
Torch
Hosted by celebrity chef and television personality Robert Irvine and local celebrity mixologist Jason Asher, owner of Counter Intuitive and Undertow
Thursday, April 27, 7-10 p.m.; Infinity Pool and Lawn; $125 per person
Torch will kick-off the festival with a poolside Polynesian fantasy. Mixologists will compete at eight stations, as guests rub shoulders with an esteemed panel of judges to select winners of the Judge’s Choice and People’s Choice awards.
Birds and Bubbles
Hosted by chef, restaurateur, author and television personality Todd English
Friday, April 28, 7-10 p.m.; The Views Ballroom, Lawn; $135 per person, $225 VIP
Fried chicken and Champagne come together in an inspired pairing as guest chefs put their own spin on the southern specialty, complete with side dishes and bubbly. The all-star local line-up includes Stephen Jones (The Larder + The Delta and Homeboy’s Hotsauce), Cullen Campbell (Crudo and Okra), Justin Beckett (Southern Rail), Jeremy Pacheco (LON’s at The Hermosa Inn), Gio Osso (Virtù at The Bespoke Inn) and Beau MacMillan. They will be joined by visiting chefs from Palm Beach, Fla.: Clay Conley (Buccan and Grato) and Lindsay Autry (The Regional Kitchen & Public House). Festival-goers who book VIP admission enjoy personal time for 45 minutes with their favorite chefs.
American country singer/songwriter D. Vincent Williams & the Nashville Allstars, whose “Just Got Started Lovin’ You,” sung by Otto James, topped the country charts in 2008, will provide live entertainment throughout the evening. His songs have also been recorded by major artists like Randy Travis, Reba McEntire, Ricky Skaggs, and Rascal Flatts (“I’m Movin’ On”).
Master of Taste honoring Chuck Wagner
Friday, April 28, 7-10 p.m.; Casa Seven; $350 per person; limited availability
Chuck Wagner, owner and winemaker of Caymus Vineyards, and scion of the legendary Napa Valley vintner family, will be the guest of honor at an intimate dinner at one of Sanctuary’s elegant private estate homes. The evening will showcase the exceptional vintages of the Wagner Family of Wine and three generations of winemaking talent. Preparing the feast will be local chefs Christopher Gross (Christopher’s and Crush), Matt Carter (Fat Ox and The Mission), Mark Tarbell (Tarbell’s and Tarbell’s Tavern), and Beau MacMillan.
Golf Tournament
Saturday, April 29, 10:30 a.m. registration and 12 noon tee; Mountain Shadows; $400 per player
Each foursome will be paired with a renowned chef, star mixologist or notable sports figure at this fun-filled celebrity golf tournament being played at the long-awaited Mountain Shadows course at the base of Camelback Mountain. Plenty of food, beer and spirits will round out an unforgettable day on the links.
Best of the West
Hosted by chef/restauranteur (Mora Italian) and Chopped judge Scott Conant
Saturday, April 29, 7-10 p.m.; Praying Monk and elements restaurant; $145 per person, $225 VIP
Sanctuary’s signature restaurant, elements, and its indoor/outdoor Praying Monk venue will be the setting for Nirvana’s final evening event. More than a dozen elegant restaurant stations will be manned by celebrated chefs from throughout the West, including James Porter (Terra Farm + Manor), Samantha Sanz (Talavera at Four Seasons Resort Scottsdale Troon North), Sean Currid (Blue Hound Kitchen & Cocktails) and Beau MacMillan. VIP attendees gain early access and extra time with the chefs.
New Orleans Jazz & Bourbon Brunch
Sunday, April 30, 11 a.m.-1 p.m.; elements; $85 per person
Nirvana will come to a rousing finale with a N’Awlins-style jazz brunch complete with live music and a Bourbon twist, serving up everything from étouffée to feather-light beignets at this fun sit-down event.
You already know that Hopdoddy Burger Bar serves good burgers but did you know they also serve handcrafted milkshakes and cocktails at their full service bar. All 3 of these components are part of Hopdoddy’s success and on April 5 they will be introducing a seasonal burger, milkshake and cocktail.
For a limited time guests will be able to order the Double Stack Burger and Purple Rain Shake until April 18th and High + Rye Cocktail until May 2nd.
The Double Stack Burger ($10) will be made with two freshly ground Angus beef and onion patties topped with melted Swiss and cheddar, sassy sauce and tangy chipotle ketchup, proving two patties are better than one.
The Purple Rain Shake ($6) features house made blueberry compote swirled to perfection with toasted hazelnuts, vanilla spiced ice cream and a touch of sea salt, this naturally purple shake pays homage to the beloved rock star, Prince, in both color and name.
The High + Rye is made with local rye bourbon, house made ginger syrup, honey water, fresh squeezed lime juice, and topped with a piece of sweet and spicy candied ginger.
To taste these seasonal menu items or any of the other burgers, shakes and more hurry down to the 2 Phoenix area Hopdoddy’s in Scottsdale on Scottsdale Rd. north of Shea Blvd. and at 20th St. & Camelback Rd. in Phoenix. There are also plenty of Hopdoddy Burger Bar’s in Texas and southern California. http://www.hopdoddy.com/
Attention all creative foodies & home cooks this one is for you as The Crepe Club is looking for your help to create a new crepe flavor. The contest will run from April 10th – May 31st allowing plenty of time to think of what flavor(s) you would like to submit.
The Crepe Club’s Peanut Butter & Banana Crepe photo courtesy of Angela Muniz
“Crepes have been a family tradition,” said The Crepe Club co-owner Fares Tarabichi. “Every Sunday my brothers and I would cook them for our parents. And each week we would try to out-do each other with the filling combinations. This contest is a way to share that love of crepes with our guests.”
The winner gets
And what does the lucky winner get, bragging rights of course and your winning flavor will be on menu with you and your family & friends enjoying a crepe party. Crepes can be either sweet or savory and will be judged based on creativity, taste and if it can be made in a restaurant setting.
How to enter
Visit The Crepe Club website at http://TheCrepeClub.com/contest from April 10 – May 31 and submit your crepe flavor idea. You will need to submit a short description of the crepe including the ingredients and name your crepe.
On June 1, The Crepe Club will reveal the Top 7 nominations and ask people to vote on which flavor name and description they like best on The Crepe Club website. Voting will run from June 1 – 15.
Then it gets really fun. The Top 3 vote getters will have their crepes on the menu at The Crepe Club’s three locations from June 16 – June 25.
On June 26 the top seller will be crowned the winning crepe flavor. The winner will receive a crepe party for 20 people. Second place will receive a $100 Crepe Club gift card. Good luck!
The Crepe Club has 3 Phoenix are locations.
Biltmore Fashion Park: 2502 E. Camelback Rd. #130, Phoenix
San Tan Village: 2268 E. Williams Field Rd. #721, Gilbert
