Phoenix Foodies Do Lunch In August
It takes something special to get resident gourmands out in the heat and monsoons of August in Phoenix. Something like Sanctuary on Camelback Mountain's Lunch and Learn Series, which feature culinary luminaries Bradford Thompson, Charles Wiley, Douglas Rodriguez, the resort's own Beau MacMilan and others.
The series, now in it's sixth year brings together these renowned chefs, with wine makers, mixologists and sometimes each other for a summer of epicurean delights. Each session includes interactive cooking demonstrations, complete with take-home recipes, and an unforgettable three-course lunch experience featuring some of the dishes, ingredients and techniques that make each of the presenting chefs unique and extraordinary.
This week's session, on August 4, offers foodies what might be a final opportunity to feast on Bradford Thompson's French cuisine. Thompson, who left Mary Elaine's in April, will be showcasing the American Kurobuta pork that helped him win the title Best Chef in the Southwest in 2006 from the James Beard Foundation. He will creating a French-inspired menu of Petits Farcie (baby zucchini, squash and tomato, pork shoulder, argula & basil Pistou), Roasted Loup de Mer (braised pork belly, baby fennel, bunch carrots & sweet onion) and Anise and Peppercorn Pavlova (summer berry salad, lemon curd & verbena) using Provencal flavors and techniques. No word on where Thompson is heading next, or whether he is staying in the Valley making "A Pig in Provence" one session you won't want to miss.
FYI - American Korubuta pork is darker in color and more flavorful than "ordinary" pork. The Korubuta pork used is this session is from Snake River Farms and is 100 percent pure, all natural Berkshire pork.
Chef Charles Wiley of the Hotel Valley Ho will counter Thompson's French flare with the wild fare he is noted for. His innovative cuisine and natural presentation of such dishes as Field Greens with Fiddlehead Tempura, Black Summer Truffles with Buttermilk Dressing, Wild Salmon with Golden Chanterelles & Mustard Butter and Oregon Boysenberry cobbler with Marcona Almonds Sweet Cream, have earned him national acclaim throughout his 30-year career. This is an excellent session for those with an adventuresome palate interested in tasting more of the world around them. Unfortunately, none of the ingredients are indigenous to the Phoenix region.
Food shares the spotlight with wine on August 18. Christopher Williams, owner of Sonoma County's Wattle Creek Winery, teams up with Sanctuary Executive Chef Beau MacMilan for a down-under themed experience. Williams pairs his award-winning wines with "shrimp on a barbie", Australian Lamb Rack with almond mustard crust, salsify fondue & pinot rosemary reduction, and Kiwi & Passionafruit Pavlova with black pepper caramel sauce.
The "Father of Nuevo Latin Cuisine" is keeping his cards close to his chest and not revealing his menu for the August 25 session. It will be interesting to see how Chef Douglas Rodriguez differentiates foods inspired by his Cuban heritage and Miami upbringing from the familiar Mexican dishes and flavors. Hopefully, we won't be seeing any dishes that also appear on the menu at Deseo, Rodriguez' restaurant at the Westin Kierland Resort in Scottsdale.
"The Art of the Cocktail: American's Most Unique Culinary Tradition" will wrap up the sixth annual Lunch and Learn series on September 1. Ryan Magarian, the expert mixologist behind Seattle's Liquid Kitchen, joins Chef Beau MacMilan to rediscover or invent a truly unique epicurean opportunity.
"It's like two chefs are working to create a flavor experience," Magarian told epicurious.com earlier this year.
Both the food recipes, and the menu hasn't been revealed, and the drink recipes are geared towards the home cocktail connoisseur. Dare we hope this dynamic duo will spur a renaissance of the cocktail party among local gourmands?
The Lunch and Learn series takes place every Saturday beginning at 11:30 a.m. and lasting until 1:00 p.m. For $65 per session, each individual will receive lunch and beverages. Tax and service charges are also included. For more information, or to reserve your seat, call 480-607-2300.
Sanctuary on Camelback Mountain is located at 5700 E. McDonald Drive in Paradise Valley. The easiest way to get there is by taking 44th Street North from Camelback Rd. (44th St. curves to the east and becomes McDonald Dr.). The resort will be on your right (south side of McDonald Dr.).
If you go: be sure to come back and share your thoughts on this delightful experience!
