Celebrity chef Aaron Sanchez to appear at Sanctuary on Camelback

When Sanctuary on Camelback Mountain Resort & Spa resumes its Lunch & Learn series on Sunday November 17th their doing with a celebrity chef. The resorts own celebrity chef Beau McMillan will welcome his friend Aaron Sanchez for the interactive culinary demonstration. Sanchez is co-host of the Food Network’s “Chopped” and a judge and co-host of Fox’s “MasterChef”.

MacMillan and Sanchez will host 125 guests for the 3-course lunch inspired by Sanchez’s latest best-selling memoir, “Where I Came From: Life Lessons from a Latino Chef”. Guests will receive a signed copy of the book at the end of the event. In addition to his TV work Sanchez is chef and owner of New Orlean’s popular restaurant “Johnny Sanchez”. He’s considered to be America’s most prominent Latino chef and when he’s not working on TV he’s donating his time and money to worthy causes.

Lunch & Learn with Aaron Sanchez starts at 11 a.m. and tickets are $135 per  person and are all inclusive. Reservations are needed and can be made by calling 855-318-9009. Seats are limited so guests are encouraged to make their reservations early.

Sanctuary on Camelback Mountain Resort and Spa is at 5700 E. McDonald Dr. Paradise Valley 85253.

Castle Hot Springs re-opens with Harvest, serving crop driven cuisine

Arizona’s first luxury resort, Castle Hot Springs has re-opened for its first full season. Originally opened in 1896, the 210 acre property will be opened from October til late June offering guests the opportunity to detach from the digital world while rejuvenating and healing in the resorts 120 degrees thermal hot springs. Hiking, horseback riding, foraging and star gazing are a few of the many activities guests can enjoy at the iconic resort and its surrounding desert and mountains.

Harvest, Castle Hot Springs signature restaurant

Castle Hot Springs is home to Harvest, the signature restaurant and farm offering crop driven cuisine. Executive chef Christopher Brugman’s menu rotates daily based on what’s available at the resorts one acre farm. The farm and greenhouse are overseen by resident agronomist Ian Berger. He oversees over 150 fruits and vegetables native to the desert along with the properties groves that are home to 36 types of citrus trees. Included in the farm are over 35 varieties of heirloom tomatoes.

Working together Brugman and Berger choose ripe fruit and vegetables for each days menu. What they don’t grow they  get from local vendors to fill in the gaps. Harvest also adheres to zero waste and sustainable guidelines. Guests can participate in daily foraging and learn about “flavor farming” that covers the sweet and savory tastes through a foods color. Dishes such as Coconut Carrot Bisque and Tandoori Octopus Grilled over Juniper Wood have been on the menu. The culinary team also has an in-house pickling program and creates concoctions such as Brugman’s Onion Ash.

Food & Beverage Manager and Sommelier Thomas Burris has created a beverage program to complement Brugman’s cuisine. Signature cocktails such as the Trade Secret and Lady & The Tramp also use ingredients sourced from the property. Trade Secret is made with rosemary infused vodka, Elderflower and pink grapefruit. The savory Lady & The Tramp combine Pecorino Romano infused vodka, lemon juice, simple syrup and fresh basil leaves. Castle Springs Lithium Lager is made exclusively for Harvest and uses natural elements of the resorts hot springs.

The resort is at 5050 E. Castle Hot Springs Rd. Castle Hot Springs AZ. 85342. For more information and to make a reservation head to their website.

Celebration of Summer at Four Seasons Resort at Troon North

Whether you want to enjoy a cocktail and light bites or a sit down dinner the Four Seasons Resort at Troon North have something to offer. My last post about Talavera Restaurant dining experiences offers an epicurean adventure to Spain and Latin America. The resorts other restaurants Proof, An American Canteen, Onyx Bar and Lounge as well as Talavera, offer culinary treats created in time for summer.

I had the pleasure of tasting all of the dishes and drinks below. All cocktails below are created by the resorts beverage director in conjunction with the chefs of each establishment. The dishes are light and offer seasonal ingredients and the drinks were refreshing and unique.

Onyx Bar & Lounge at Four Seasons Resort at Troon North

Just of the lobby with a beautiful view to the south you can enjoy these specially created bites and cocktails. Talavera Restaurant Sous Chef Samantha Sanz and her culinary team created the these three dishes.

Salmon Belly Tartare
Chistorra and Peppers Flatbread with charred chistorra, pipperada, caramelized onion and mustard sauce, cotija cheese.
Cheesy Arepa Bite
Salmon Belly Tartare
Illegal Anejo Mezcal Old Fashioned
Negroni Spritz
Ultimate Honeydew

Proof, An American Canteen

Everything served in this roadhouse styled restaurant is from the good ol’ U.S.A. Take a road trip around the country in June, July and August with the specially created dishes and drinks.

Prepared by chefs Dell Morris, Joey Cavaretta and Conrad Butler “Proof Across America”  along with Smokehouse Fridays where entrees are cooked low n slow in their outdoor smoker.

Four seasons Resort at Troon North
Texas BBQ Platter

June- Stone Crab Cake with sea urchin and Key lime remoulade

July– Texas BBQ Plate with beef brisket, smoky beer cheese sausage and house made BBQ sauce. Watermelon Panzanella Salad with Crow’s Dairy goat feta and mint. I love BBQ!

August- Crispy cactus fries with cotija cheese and avocado ranch.

Havasu Heat (with Ixa Tequila, pineapple and charred jalapeño)

Huss Arizona Light Lager

Le Cumbre Elevated IPA

Talavera Restaurant

The Spanish steakhouse serves tapas styled small plates, desserts and cocktails unique to the Spanish culture. More from sous chef Sanz and dessert by Pastry Chef Lance Whipple.

Four Seasons Resort at Troon North
Brazilian Carrot Cake

Pan con Tomate – Noble bread, roasted garlic, heirloom tomato and Spanish olive oil

Queen Creek Olives

Summer Corn and Tomato Tapa with summer corn, heirloom tomato with tomato butter cilantro and charred lime

Charred Tuna with grilled peach and salted marcona almonds

Summer Corn Paella with chorizo Bilbao, prawn, peas, mussels and clams, and chermoula verde

Brazilian Carrot Cake with chocolate brigadeiro icing, and summer carrot purée. This was a personal favorite, like no carrot cake you’ve had before.

Leche Frita with cajeta goat milk caramel and sherry blackberries

Rose Sangria with watermelon, tangerine and strawberry

Tarragon Gin Tonic- Did you see my Instagram video of Beverage Director Laura creating this cocktail?

The Four Seasons Resort at Troon North is at 10600 Crescent Moon Dr. 85262

Talavera stamps your passport for a culinary journey this summer

Staying in Phoenix this summer, you don’t have to eat like you are when you head to the Four Seasons Resort Scottsdale at Troon North. The resorts signature restaurant, the Spanish steakhouse Talavera offers two unique dining experiences this summer created by Sous Chef Samantha Sanz.

Summer in Seville prix fixe menu for 2

From June 7th – September 1st couples can spend a “Summer in Seville” enjoying wines and captivating dishes from Spanish city of Seville.

The evening starts with a parron of Sangria or bottle of Txakolina, a light and refreshing white wine perfect for summer sipping. Share a dish of tapas and a verduro (vegetable dish) before the main course arrives.

Chef Sanz creates summer version of her signature dish, Paella for the main course. Chorizo Bilbao, prawns, mussels, clams, corn, peas and a flavorful Chermoula verde sauce make up this traditional Spanish meal.

Talavera
Summer Paella

Dine on a Thursday night and enjoy live Flamenco music as you enjoy your meal and view of Pinnacle Peak.

The “Summer in Seville” dinners are served Wednesday – Sunday from 5:30 -9:30 p.m. The cost is $98 per couple.

Talavera features Latin cuisine & cocktails

Chef Sanz creates a one-of-a-kind interactive dinner experience taking you back and forth to South America and Spain for this dinner series.

June 13th- Travel to Brazil and Argentina for a “South American Churrascaria” and dine on tableside carved meats and dishes from live action cooking stations. New world wines from Argentina will be poured as will the classic Brazilian cocktail, Caipirinhas.

July 18th– Head to southern Spain for the “Taste of Andalusia” dinner. Taste the different styles of sherry while enjoying authentic foods of southern Spain. Live cooking stations and tableside dishes will be paired with Spanish wines.

August 29th- Head back to South America for the “Latin Heat” dinner featuring the cuisine of Peru and Colombia. Sip on a Pisco Sour while eating Peruvian Ceviche and a selection of chiles and more.

September 19th- Return to Spain for Basque Country food and beverages at the “Nights in San Sebastian” dinner. Enjoy tapas inspired from the northern Spanish city with cooking stations as you enjoy the cities favorite past time, bar hopping.

Each dinner is $125 per person and include a welcome drink. Reservations for both of dinners can be made by calling 480-513-5039 or visit http://talaverarestaurant.com/

Talavera and the Four Seasons Resort Scottsdale at Troon North is at 10600 Crescent Moon Dr. 85262

Nirvana Food & Wine Festival grows to five exciting days

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 Food & Wine
Bella Twins. Photo courtesy of Jaime Scalici

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.

Nirvana tickets and resort packages

Because of the popularity of the event tickets will sell out and can be purchased at https://www.nirvanafoodandwine.com/. Sanctuary Resort is offering several Nirvana packages and can be booked at https://www.sanctuaryoncamelback.com/nirvana-2019-packages/

The Phoenician Tavern to attract resort guests and locals when it opens

What was once Relish Burger Bistro at The Phoenician Resort transforms into The Phoenician Tavern this spring. The new restaurant and bar will offer guests a relaxed atmosphere and a stunning view of the resorts golf course. When The Phoenician Tavern opens it will be part of  the final phase of the properties three-year multi-million dollar re-model.

The new restaurant and bar will be attractive to resort guests and locals with its comfortable and contemporary design.

“It’s a friendly, traditional, tavern-style ambiance, where you can catch the game or enjoy a beer with your neighbors, but it also happens to have some of the most stunning views around,” said The Phoenician’s Director of Food & Beverage Lisa Mercer.

The Phoenican Tavern
All photos courtesy of Awe Collective

The Phoenician Tavern menu

Chef de Cuisine Michael Press has created a menu of “pub grub” favorites with ingredients of the highest quality at the AAA Five Diamond resort. Gourmet burgers, fish & chips, appetizers and more will be available for lunch, happy hour and dinner.

12 regional craft beers will be on tap along with almost 50 canned and bottled beers. Signature cocktails including The Blueberry Manhattan, Blood Orange Martini and more will also be available.

Win Happy Hour for a year

Before the tavern opens 100 locals will be picked to win a custom key for happy hour pricing for a year. A Sunday Funday prize pack will also be up grabs. Included will be a round of golf for 2, happy and dinner and an overnight stay at the resort. To enter both giveaways and more information head to https://www.thephoeniciantavern.com/

The Phoenician Resort is at 6000 E. Camelback Rd. Scottsdale 85251.

 

 

 

 

Nothing’s better than BBQ, Bourbon & Beer at Mowry & Cotton

The Phoenician’s Mowry & Cotton restaurant is again hosting their signature BBQ, Bourbon & Beer Feast on Saturday October 27th. Chef de Cuisine Tandy Peterson cooks BBQ favorites smoked spare ribs and whole roasted pig paired with local beers and bourbon. Resort guests and locals are invited to this all-you-can-eat feast.

Guests will be able to sample beers from Four Peaks Brewing Co., Huss Brewing and Phoenix Ale House. Sip on bourbon from Buffalo Trace, Jim Beam and Woodford Reserve.

The 21 & over event offers guests the chance to mix & mingle as they sample food and drink on the patio and at stations inside the restaurant.

Seating is limited and tickets are $70 plus tax & gratuity and include unlimited food and 6 drink samples. The event goes from 1 p.m. – 3:30 p.m. and reservations can be made by calling 480-423-2530 or by email. For more information visit their website.

 

 

La Hacienda by Richard Sandoval emerges with a new look and menu

Plenty of Mexican food can be found around Phoenix but not many fine dining Mexican food options. One of the best is La Hacienda by Richard Sandoval at The Fairmont Scottsdale Princess which offers a new look and menu. One of the things that has not changed is the history and heritage of the restaurant.

According to General Manager Jack Miller, “The leadership at the Fairmont Scottsdale Princess is committed to making sure the heritage and history of this local dining landmark is honored while bringing the design and menu forward. We are determined to make sure La Hacienda continues to be the top ranked Mexican restaurant in Arizona for another generation.”

The new Short Rib Barbacoa. All photos courtesy of The Fairmont Scottsdale Princess

Authentic dishes at La Hacienda

Influencing the menu comes when chef Richard Sandoval and chef Forest Hamrick visit their families and new restaurants in Mexico. Popular dishes including Lobster Tacos, Filet a la Parilla and table side guacamole returned when La Hacienda re-opened in late September. New dishes include Short Rib Barbacoa and Pescado Zarandeado, a barbecued Sea Bass with charred aioli, heirloom tomato and avocado.

Make sure you try the trio of Sweet Corn Tamales, the sweet spicy mole is “lick the plate” worthy.

Another new attraction are the 21 new specialty cocktails that have been introduced. All use less than four ingredients to highlight a specific flavor. “Smoked Cocktails” highlight the new cocktail menu that use Mezcal to give it the smoky flavor. La Hacienda features over 150 tequilas and a growing selection of Mezcal all picked by Tequila Goddess Katie Schnurr.

Black Currant Margarita

A new look and expansion

The exciting new menu is compliments the new look of La Hacienda created by Judith Testani. Testani is a local designer with her own firm, Testani Design. Testani says “The goal for the re-design of La Hacienda was to align the interior of the restaurant with the sophisticated palette of the chef and menu.”

The Bar at La Hacienda

An expanded lounge and bar allows guests to gather and offer communal dining at high top tables. Tequila bottles are on the new display shelf across from the agave wall crafted by a local artist.

Large light fixtures drop from the ceiling are new as is furniture and accessories from Mexico. Guests will notice light-colored stucco walls, detailed blacked steel and renovated restrooms.

Guest can dine at La Hacienda daily at 5 p.m. until 9 p.m. Sun. – Thurs. and 10 p.m. on Fri. & Sat. To view the menu and more information view their website.

 

J & G Steakhouse re-opens with a refreshing new look and menus.

The Phoenician’s award-winning J & G Steakhouse re-opened this week with a refreshing new look and menu. The 3 month re-model is inspired by the desert landscape and coincides with the re-model of the resorts lobby, spa, lounge and pool.

The restaurant has an all new interior that include wall to ceiling windows offering guests a beautiful south-facing view. Neutral earth tone colors are visible in the main dining room and lounge along with new stylish decor. Shiny metals, new mid-century modern booths and chandeliers were added to offer guests  new look and ambiance.

J & G Wagyu Tomahawk Ribeye. All photos courtesy of J & G Steakhouse at The Phoenician

The new interior was designed by Parker Torres Designs who also designed the resorts luxurious recent re-model.

The outdoor dining patio includes new fire pits, seating for more guests and ceiling fans for year round outdoor dining.

New seasonal menu at in the steakhouse

Serving dinner daily from 5 p.m. – 10 p.m. guests will enjoy an exciting new seasonal menu from Executive Chef Jacques Qualin. The new menu offers a 30 ounce Wagyu Tomahawk Ribeye, Roasted Red Snapper with baby leeks & mushroom vinaigrette and an impressive Alaskan King Crab Legs entrée. Additional new menu items include Roasted Porcini & Chestnut Risotto, Grilled Beef Tenderloin and Rack of Lamb.

steakhouse
Roasted Porcini & Chestnut Risotto

Head mixologist Robert Porter has created a new handcrafted cocktail menu including the jalapeno spiced Fiery Mandarin and a classic with a Mexican twist, the Mezcal Negroni. J & G Steakhouse was awarded the prestigious “Best of Excellence Award” for 2018 from Wine Spectator magazine for its worldly wine list.

Fiery Mandarin

J&G Steakhouse at The Phoenician is at 6000 E. Camelback Rd. in Scottsdale. For reservations call 480-214-8000 or visit https://www.jgsteakhousescottsdale.com/

Enjoy a wine weekend with Isabel & Michael Mondavi at L’Auberge de Sedona

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
Michael & Isabel Mondavi. All photos courtesy of Alexa Forshay of J Public Relations

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.