Week #10, of our Top Ten Sunday Brunches of Scottsdale & Phoenix series, found us at the Camelback Inn Resort and Spa.

We made our first visit to this AAA Five-Diamond winner back in June of 2010 and quickly fell in love.

Sunday Brunch at the Camelback Inn Resort and Spa brought a gargantuan selection and was hands down the largest buffet we visited on our tour.

We started out with endless flowing champagne and mimosas. There was a breakfast station with every imaginable morning favorite, danishes, fresh fruit, and made-to-order omelets.

Week #10– Camelback Inn Resort & Spa

We found a seafood station with crab claws, shrimp cocktail, seared ahi tuna, and smoked salmon.  Nearby was an antipasti station with salads, roasted and grilled vegetables, artisan cheeses, cured meats, and fresh baked goods.

Endless Mimosas

Breakfast Items

Healthy Fare

Tacos and Quesadillas

Crab Cakes

Lamb

Pastries

Charcuterie

Filet Mignon

Prime Rib

Lemon Meringue

Carrot Cake

Note: click on the photographs for larger views and an available slide show.

On the outside patio we found a “south of the border” station hosted by a delightful Mexican woman making hot-off-the-grill tacos and quesadillas. YUM!

Further exploration found a pasta station, and an entrée station where we delighted in carved prime rib, grilled filet mignon, lamb skewers, seared scallops, crab cakes, shrimp scampi, roasted chicken, and seasonal fish.  WOW!  We all made return visits to this station.

And last, but certainly not least, we found the dessert station.  Here we found a chocolate fountain, flaming bananas foster, éclairs, cream puffs, cakes, pies, tarts, and cookies.  The warm apple pie á-la-mode was a big hit at the table.  YUM!

A great challenge of many buffet-type meals is that the food quite often gets cold and loses its freshness.  We saw none of that here.  The staff was very attentive to keep everything hot, fresh, and looking beautiful.

There were four of us dining at the Camelback Inn Resort and Spa.  When I surveyed the table, I saw eight thumbs up!

As of this writing, the Sunday Champagne Brunch was $59 for adults, and $20 for children ages 4-12.

Week #9, of our Top Ten Sunday Brunches of Scottsdale & Phoenix series, found us at Four Seasons Resort Scottsdale at Troon North.

We first visited the AAA Five-Diamond Four Seasons Scottsdale as a part of our Arizona AAA Five-Diamond Resort Tour, and have happily found ourselves back to enjoy the luxurious features of this beautiful property many times (look here).

Formerly the home of the ancient Hohokam Indians, the Four Seasons Scottsdale is set upon the site of the former Crescent Moon Ranch, a finishing school for wealthy debutantes operated by a member of the Kellogg family.

We have dined a fair number of times with Executive Chef Mel Mecinas, and we were greatly looking forward to a more casual experience at his Sunday brunch.

Week #9 – Sunday Brunch at Four Seasons Resort Scottsdale at Troon North

To make the experience even more enjoyable, the property is set near the foot of Pinnacle Peak and offers stunning views of the mountain and features massive granite boulders strewn across the landscape.

Cornflake-crusted French Toast

Quiche

Farmers' Market Fritatta

Southwest Scrambled Eggs

House-made Juices

Banana Oatmeal (caramelized banana)

Huevos Rancheros

Blue Corn Pancakes (honey/agave syrup)

Eggs Benedict

Note:  click photographs for large view and available slide show.

We began our Sunday brunch at the buffet table where we found Cornflake Crusted French Toast, Quiche, Farmers’ Market Fritatta, Southwest Scrambled Eggs, and House-made Juices, along with a plethora of other fine delectables.

As we happily worked our way through the first wave of our Sunday brunch, out came a stream of kitchen staff bringing Banana Oatmeal (steel-cut irish oats, caramelized banana, milk, arizona dried berries, brown sugar), Huevos Rancheros (two eggs any style, chorizo quesadilla, avocado, black beans, ranchero sauce), Eggs Benedict (canadian bacon, english muffin, hollandaise sauce, tomato, breakfast potatoes), and Blue Corn Pancakes (crockett’s desert honey-agave syrup, minted berries).

There were three of us happily passing plates around as a chorus of oohs, ahhs, hmmms, and oh wows floated in the air.

As you can see from my photographs above, everything was absolutely delicious.  However, after sampling, I returned to the massive stack of blue corn pancakes, dripping in honey and agave syrup, and made my last stand.

I had absolutely no chance of making my way all the way through these lip-smacking blue babies, but I was determined to make my last glorious impression right there.

The Blue Corn Pancakes were uniquely out of this world!

We highly recommend a beautiful Sunday drive up to North Scottsdale to enjoy Sunday Brunch at Four Seasons Resort Scottsdale at Troon North.   You are certain to enjoy the finest local, and seasonally sourced products prepared by the masterful hands of Chef Mecinas and his team.

You should also note that Sunday brunch ends at 11:30 at this resort, so get there early!

With three of us present, we were all thumbs up, so we give this Sunday Brunch six thumbs up!

Note: don’t forget to check back next week when we’ll whisk you off to another exciting and mouthwatering Sunday Brunch experience.

If you enjoyed this article, please follow us at our website, our Facebook page, or on Twitter.

Disclosure: our wonderful Sunday Brunch was provided by the kind folks at Four Seasons Resort Scottsdale at Troon North.  Thanks! 

Carol w/ Executive Chef Ryan Swarthout

Paso Robles, California has easily worked its way into the loving hearts of The Roaming Boomers®.

It has small-town charm, 200+ wineries in the surrounding region, and possesses great restaurants like Robert’s Restaurant and Wine Bar.

Robert’s is located near the central park square of Paso Robles, features classic American cuisine, and the kitchen team led by Executive Chef Ryan Swarthout.

Chef Swarthout attended the renowned California Culinary Academy of San Francisco, and has worked with acclaimed chefs such as Mark Miller of Coyote Café, Alan Wong of Alan Wong’s and Shawn McClain of Green Zebra.

Robert’s Restaurant and Wine Bar ~ Paso Robles, California

Ryan has also spent extensive time living and working in Europe. While there, he refined his knowledge of European cuisine and wine while attending intimate cooking classes that focused on regional specialties. Ryan draws from these experiences and the fresh local ingredients available in Paso Robles, to create his menus featuring a fresh approach to classic American cuisine.

The restaurant is elegantly designed with white table linens, but they welcome their guests all gussied up or in their casual attire.  In fact, as their website states,  this is a “dining room that makes you feel both uptown and right at home”.

Ahi Poke

Dungeness Crab Cake

Braised Pork Belly

Grilled Ribeye Steak/Crispy Mac N' Cheese

Grilled Mahi-Mahi

Chocolate Soufflé

Note:  click photographs for large view and available slide show.

Hors d’oeuvre, literally “apart from the main work”, also known as appetizers, starters, or the first course, are food items served before the main courses of a meal, and can be traced back to ancient Roman times.

They are the entrance ramp, if you will, to the chef’s main course. They set the first impression, and if done well, create a sense of anticipation for the chef’s pièce de résistance, the defining dish of the meal.

Chef Swarthout’s appetizers did their jobs admirably well.

We started with Dungeness Crab Cakes (young papaya asian slaw and sweet thai chili sauce), and Ahi Poke (wakami salad and ginger-soy vinaigrette).  The chef noticed that we didn’t order his Braised Pork Belly (with asian slaw) and sent us out a third appetizer.

As you can see from the photographs above, the appetizers were beautiful to behold and even more enjoyable to nosh upon.   However, the braised pork belly, although not the glamorous dish of the three, completely stole the show.  Highly recommended!

Being very well versed in local Paso Robles wines, Chef Swarthout was also generous in providing us with delicious wine pairings as we journeyed through our meal.

For our main course, Carol chose Grilled Ribeye Steak (crispy mac n’ cheese, sautéed broccoli, blue cheese butter), while I’m opted for Mahi-Mahi (coconut rice, sautéed cabbage, papaya salsa, garlic-lime sauce).

I know that a great many of the world’s population, my wife included, get excited about a beautifully aged piece of beef.  The steak, with its accompanying mac n’ cheese, was stunning.   However, my palate prefers to enjoy something that was hitherto swimming in the sea.

Chef Swarthout’s Mahi-Mahi had my taste buds doing a joyous happy dance with each bite.  The fish was perfectly prepared, and the coconut rice was a very delicious surprise.

Chef Swarthout’s Mahi-Mahi had my taste buds doing a joyous happy dance with each bite!

Little did Chef Ryan know, but my absolute all-time favorite dessert is Chocolate Soufflé.  And what to my wondering eyes should appear, but a piping-hot plate of molten chocolatey wonderfulness with a sweet late-harvest wine.  YUMMM!

Well, I hope I’ve made it clear that a visit to Paso Robles, California must include an evening of dining at Robert’s Restaurant and Wine Bar.   And when you do, please tell Chef Swarthout that The Roaming Boomers® say hello.

If you enjoyed this article, please follow us at our website, our Facebook page, and on Twitter.

Disclosure:  our wondrous dining experience was provided by the kind folks at Robert’s Restaurant and Wine Bar.  Thanks!

]]> http://www.theroamingboomers.com/taste-buds-doing-a-happy-dance-at-roberts-in-paso-robles/feed/ 4 http://www.theroamingboomers.com/thomas-hill-organics-market-bistro/ http://www.theroamingboomers.com/thomas-hill-organics-market-bistro/#comments Wed, 30 Nov 2011 13:00:59 +0000 David Porter http://www.theroamingboomers.com/?p=9013

Carol w/ owner Debbie Thomas (left) and Chef Julie Simon

During our visit to the Paso Robles wine country, we had the pleasure of dining at the Thomas Hill Organics Market Bistro and Wine Bar.

Owners, Joe and Debbie Thomas have an organic farm which feeds their restaurant with organically grown, unique, heirloom varieties of fruit, vegetables and nuts.  They also work with local providers for local, organic, grass and well fed livestock for beef, lamb, and free range organic poultry.

Their fish is from local fisheries, and their bread is made exclusively by in-town bakers who are celebrated artisans in their own right.  And lastly, as you might guess, Thomas Hill Organics Market Bistro and Wine Bar features unique wines from the Paso Robles, and Central Coast region.

Chef Julie Simon hails from Paris, France where she grew up in her parents restaurant and learned that nothing can bring folks together to laugh, love, eat, and share stories like good food.  Her belief in nurturing strong relationships with local ranchers, winemakers, artisans and purveyors brings her back to the values she grew up with in France: good food builds good community.

Pizza (watermelon and pomegranate seeds)

Salad (apples, avocado, red quinoa)

Oven Roasted Local Petrole Sole

Braised PC Cattle Short Ribs

Olive Oil Cake

Patio Seating

Note: Click on photographs for large view and available slide show.

Our dining experience took place in very unique courtyard with billowing sails overhead, romantic twinkle-lights aplenty, and the wondrous smells of the wood-burning fireplace baking thin-crust pizzas and other Thomas Hill delicacies.

We started our meal with Thin Crust Carrot Pizza (beluga lentils, sriracha, toasted cashews, coconut cream, cilantro, pomegranate seeds, watermelon, and crème fraîche).  Wow!  Very, very unique, and perhaps the best pizza ever!

For our salad we shared Thomas Hill Organics Apples & Avocado Salad (watercress, red quinoa, feta cheese, flax seeds, meyer lemon vinaigrette). Again, unbelievable.  We have become huge fans of quinoa.

For our main entrées, Carol enjoyed Braised PC Cattle Short Ribs (creamy celery root polenta, crimini mushrooms, arugula and pozo tomme salad, italian salsa verde), while I was seduced by Oven Roasted Local Petrole Sole (roasted fingerling potatoes, marinated green shell mussels & baby octopus in saffron broth, arugula, fried capers, castelvetrano olive salsa verde).  I can’t even begin to describe the gastronomical ecstasy brought about by each and every bite of our entrées.  Pure magic!

 I can’t even begin to describe the gastronomical ecstasy brought about by each and every bite.  Pure magic!

To complete our journey, for our dessert we experienced house-made Olive Oil Cake.  Moist. Rich. Decadent. Delightful. I’ve never experienced olive oil cake, but I can assure you, I want more!

When you find yourself experiencing the Paso Robles wine country, you most certainly must put the Thomas Hill Organics Market Bistro and Wine Bar on your list of dining options.  The people are friendly, the ambiance romantic, and most of all, we’re gaga about the cuisine.

If you enjoyed this article, please follow us at our website, our Facebook page, and on Twitter.

Disclosure: our dining experience was provided by the fine folks at Thomas Hill Organics Market Bistro and Wine Bar.  Thanks!  It was superb!

Carol with Chef de Cuisine James Ducas

Week #8, of our Top Ten Sunday Brunches of Scottsdale & Phoenix series, found us at Lon’s at the Hermosa.

Lon’s restaurant, named after cowboy artist Alonzo “Lon” Megargee, resides inside the Hermosa Inn.

Megargee, a native of Philadelphia, came West at the turn of the century, earning his way as a cowboy, bronco buster, stud poker dealer, commercial artist, and home builder, among his many occupations.

He spent time chasing an idealized notion of the American Dream of rancher, Indians, and settlers that was fading fast even during his time.

Along the way, his raw-boned charm snared several wives and earned him a well-deserved reputation as a ladies’ man. But it was his adobe studio, set amidst the creosote, that perhaps was the closest to his heart.

Over the years, to supplement his income, Megargee turned his  ”Casa Hermosa” (beautiful house) into a guest ranch.  In 1941, saddled with debt and a pending divorce, Megargee sold the property, and in 1992, after a string of owners, the property was purchased by a local resident and became The Hermosa Inn.

Today, the property is a member of the prestigious Historic Hotels of America, and is frequently visited by those who would prefer to keep away from the prying eyes of the paparazzi.

Week #8 – Sunday Brunch at Lon’s at the Hermosa

It is in this colorful backdrop that we find ourselves today enjoying the wonderful cuisine of Executive Chef Jeremy Pacheco for our Sunday Brunch.

Fresh-baked Brioche "Monkey Bread"

Build Your Own Omelet

Lemon Ricotta Pancakes

Steak and Egg Sliders

Short Rib Hash and Eggs

Lon's Club Sandwich

Meats on the Grill

Freshly Barbequed Meats

Sunday Brunch Gang

Note:  Click photographs for large view and available slide show.

It’s the Sunday after Thanksgiving, and eight of us descended upon Lon’s at the Hermosa after church.  As it was a beautiful, sunny 70-degrees, we decided to enjoy our culinary experience on the stunningly beautiful patio.

The smell of a mesquite-burning fireplace combined with the aromas coming from meats barbecuing on the nearby grill, and the soothing live guitar stylings immediately quickened our mind’s attention to the task at hand.

As the food began its way to our two tables, there was a somewhat entertaining flurry of hands and plates as we began our cacophony of breakfast delights.

First, and perhaps most unforgettable, was the pipping-hot, Fresh-baked Brioche “Monkey Bread” (caramel, pecan, cinnamon).  As this sweet manna from heaven made its way around the table, everyone’s response was the same: head tilted back, eyes softly closing, and a guttural hmmmm deep from within our very souls.

Seriously, Lon’s “Monkey Bread” has made all previously enjoyed piping-hot cinnamon rolls subservient, and complete star-struck wanna-bes.  It was that good!

Lon’s “Monkey Bread” has made all previously enjoyed piping-hot cinnamon rolls subservient, and complete star-struck wanna-bes.  It was that good!

As you can see from our photographs above, there was no shortage of wondrous things to enjoy.  The Short Rib Hash and Eggs ( poached eggs, grilled tomato, grilled country-bread) was unbelievable, while the Lemon Ricotta Pancakes (huckleberry compote, meyer lemon whipped cream) was certainly divinely inspired.

In fact, every single dish, as our sharing extravaganza continued, brought cheerfully raised eyebrows and a continued upward raising of our internal enjoyment meters.

As there were eight of us present, we give our Lon’s at the Hermosa Sunday Brunch experience 16 thumbs-up!  We highly recommend it, and strongly urge that you sample the “Monkey Bread”.

You should also know that you can avoid the Sunday Brunch crowds by enjoying the very same menu on Saturday mornings.

Note: don’t forget to check back next week when we’ll whisk you off to another exciting and mouthwatering Sunday Brunch experience.

If you enjoyed this article, please follow us at our website, our Facebook page, or on Twitter.

Disclosure: our wonderful Sunday Brunch was provided by the kind folks at Lon’s at the Hermosa.  Thanks!

]]> http://www.theroamingboomers.com/worlds-best-cinnamon-roll-found-at-lons-at-the-hermosa-brunch/feed/ 1 http://www.theroamingboomers.com/astounding-sunday-brunch-in-phoenixs-magnificent-arizona-biltmore/ http://www.theroamingboomers.com/astounding-sunday-brunch-in-phoenixs-magnificent-arizona-biltmore/#comments Tue, 22 Nov 2011 21:43:12 +0000 David Porter http://www.theroamingboomers.com/?p=8830

Week #7, of our Top Ten Sunday Brunches of Scottsdale & Phoenix series, found us at Wright’s at the Arizona Biltmore.

First impressions at the AAA Four-Diamond Arizona Biltmore (Part of the Waldorf Astoria Collection) are likely to leave you gobsmacked.

Built in 1929, this structure is a living architectural masterpiece, showcasing the groundbreaking influence of America’s most heralded architect, Frank Lloyd Wright.

Once inside this magnificent structure, the dumbfounded gawking continued as we made our way to the AAA Four-Diamond Wright’s at the Biltmore to enjoy our Sunday Brunch in a stunningly beautiful setting.

As we began to peruse the menu, the first thing we noticed is that the pricing of the Sunday Brunch was quite a value given the historic setting and magnificent offerings.

Week #7 – Sunday Brunch, Wright’s at the Arizona Biltmore

The lavish brunch buffet is $25/person and features breakfast favorites, house-made pastries and breads, fruits, cheeses, sushi, gourmet cold-plates like smoked duck/smoked salmon, and a dessert selection that is certain to have you putting in some extra time in the gym.

Furthermore, for an additional $10/person, you can also choose as many items as you like from their small plate entrée selections.  These are chef-inspired seasonal items that are beautifully prepared and certain to produce big smiles.

We attended our Sunday Brunch after church, and brought another couple along to enjoy the experience.  After sipping on mimosa’s and bloody mary’s, we all headed off to explore the vast array of delicacies available to us on the buffet.

Smoked Salmon

Smoked Duck

House-made Vegetable Juice

Rosemary Polenta

Smoked Salmon Risotto

Sharp Cheese & Grapes

Sushi

Wright Way Benedict

Morning Style Flap Jack

House-made Doughnut w/ Bacon

Cinnamon Pumpkin and Caramel Pear Brulée

Peanut Butter Dark Chocolate Chip Pie

Note:  click on photographs for large view and available slide show.

One of the things first noticeable is that there are no big containers with messy spoons laying about.  Every single dish is individually prepared and neatly arranged in perfectly aligned rows inviting not only salivation, but a feast for the eye as well.  Plus, the instant you removed one of the small plates, a watchful attendant was immediately present to replace the dish and repair the hole in the presentation.  Very impressive, indeed!

Careful not to gorge ourselves at the buffet table, we now turned our attention to the small plate entrées.  As we were media types, the chef was determined that the four of us share and sample all of his creations.

We enjoyed Wright Way Benedict (canadian bacon, cranberry compote, sage hollandaise, soft poached egg),  House-made Doughnut (maple glaze, crispy bacon), Morning-style Flap Jacks (dried tart cherry, orange butter, vanilla gastric, warm syrup), Organic Chicken (fall spiced, walnut panzanilla, dried figs, parsley, brown butter drizzle), Seasonal Seafood (smoked salmon risotto, capers, chives, pickled onion, poached egg), Breakfast Beef (breakfast taco, char roasted flat iron, pico de gallo, scrambled eggs, local goat cheese), Vegetarian (rosemary polenta, blue cheese, crisp red pepper, parsley).

The benedict was divine.  The bacon doughnut was a surprising twist for the palate. All of the dishes were absolutely delightful.  However,  it was the flap jacks, believe it or not, that was bringing out a chorus of oohs and aahs.  The tart cherries, the vanilla gastric, the warm syrup.  Holy mouthgasm Batman! I’ll be dreaming about those babies for weeks!

I don’t mean to belabor the point, but those flap jacks had me seriously contemplating a short, little happy-dance right there in the restaurant!

Well, let’s calm down a bit.  The staff cleared away the seven small plates, sampling spoons and dishes, and made us ready for dessert.  Standing ready with our piping-hot cups of coffee, we made our way back to the buffet table to bring back tasty treats.  There was every imaginable delight, but what really caught the attention of the table was Peanut Butter Dark Chocolate Chip Pie, and Cinnamon Pumpkin Brulée.  Wow!

 You’ve probably surmised that we feel Sunday Brunch at Wright’s at the Arizona Biltmore is an extraordinary experience.  When I polled our table, I found eight thumbs up and big smiles all around.

 Note: don’t forget to check back next week when we’ll whisk you off to another exciting and mouthwatering Sunday Brunch experience.

If you enjoyed this article, please follow us at our website, our Facebook page, or on Twitter.

Disclosure: our wonderful Sunday Brunch was provided by the kind folks at Wright’s at the Arizona Biltmore.  Thanks!

Carol w/ Chef Mel Mecinas and Press Coffee Owner Steve Kraus

Magnificent dining is a large part of the luxury baby boomers’ travel experience.  In fact, any destination well traveled by the 79 million baby boomers is absolutely certain to offer a wide array of fine dining establishments.

Our home town of Scottsdale, Arizona is one such destination, and when we were doing our feature piece on the AAA Five-Diamond Four Seasons Resort Scottsdale at Troon North (our video) we fell in love with the inspired dining creations of Chef Mel Mecinas.

Part of Chef Mel’s repertoire is a series of annual “pairing dinners” where he takes a much loved food item and builds a complete dining experience around it.

Last year we were invited to Chef Mel’s Valrhona Chocolate Dinner, and this year we were invited back to experience a completely new offering.

Talavera, Press Coffee “Perk” Pairing Dinner at Four Seasons Resort Scottsdale at Troon North

As lovers of chocolate, we didn’t think Chef Mecinas was going to be able to trump last year’s performance; we were wrong!

This  year, teaming together with Press Coffee’s Steve Kraus, Chef Mel Mecinas and his team created a dining experience that will long be remembered.

A dining experience that will long cause our brain’s neurotransmitters to trigger a happy dance.

Our four-course dinner started out with a “Twitch” Espresso Martini “Affogato” Style and Organic Wild Mushroom Cappuccino (peppered bacon wafer).  I’m generally not a big martini drinker, but this thing was out of this world.  Holy yummy coffee drink Batman!  More!  I want more!

"Twitch" Espresso Martini

Organic Wild Mushroom Cappuccino

Ethiopian "Yirgacheffe" Iced Toddy

Seared Chilled Duck Breast

Coffee-smoked Eye of Rib Eye

Macchiato Cake

From our article: "Steve lit a burner underneath this unusual contraption. As the water came to a boil, it was siphoned up into an upper chamber were Ethiopian coffee grounds awaited. As we continued watching, Steve and Mel knowingly looked on as the hot liquid, combined with the Ethiopian grounds, swelled up into a foam and then settled back down through the siphon into the lower chamber. Steve pulled out the lower chamber, which now resembled a familiar coffee pot, and we were then poured a silky smooth cup of coffee. Wow! It was quite a show!" Link: <a href="http://www.theroamingboomers.com/?p=8800" rel="nofollow">www.theroamingboomers.com/?p=8800</a>

Note:  click on photographs for large view and available slide show.

For our second course, we experienced Seared Chilled Duck Breast (arizona pink lady apples, coffee gastrique) and an Ethiopian “Yirgacheffe” Iced Toddy.  Our taste buds were clearly traveling in uncharted territory.  Remarkable!

Our third course brought Coffee-smoked Eye of Rib Eye (coffee bourbon jus, with brussell sprouts, caramelized  sunizona squash and sweet onions, baja bay scallops, chili espresso wild boar bacon and salsify) paired with a 2006 Twomey Merlot from Napa Valley.  The piéce de résistance!

For our last course, out came Macchiato Cake (creamy caramel, white coffee milkshake, macadamia nut), and House-made Indonesian Sumatra “Triple Pick” Coffee Liqueur. The cake was not only beautiful to behold, but the perfect ending to our experience.

Also, the house-made liqueur was clearly a nectar sent from heaven above.  It spent 14 days fermenting in the kitchen and I can’t begin to describe how coffee and liqueur can combine to such a wonderful delicacy.  As they were only about 2 ounces, or so, Carol gave me hers and our waiter smuggled me a third.  Unbelievably good!

Thinking that our wonderful dining experience was complete, I began to pack up my trusty Nikon.  However, out came Chef Mel and Steve Kraus with a 10-year-old’s smirk on their faces carrying something that looked like it belonged in a chemist’s lab.  As it turns out, our experience ended with table-side siphon-brewed Ethiopian “Amaro Gayo” Coffee.

Steve lit a burner underneath this unusual contraption.  As the water came to a boil, it was siphoned up into an upper chamber were Ethiopian coffee grounds awaited.  As we continued watching, Steve and Mel knowingly looked on as the hot liquid, combined with the Ethiopian grounds, swelled up into a foam and then settled back down through the siphon into the lower chamber. Steve pulled out the lower chamber, which now resembled a familiar coffee pot, and we were then poured a silky smooth cup of coffee.  Wow!  It was quite a show!

What an experience!  We’re now wondering how Chef Mel Mecinas and his team are going to top this!

Huge thanks to Four Seasons Scottsdale and Press Coffee for an experience that we’ll be talking about for weeks to come!

If you enjoyed this article, please follow us at our website, our Facebook page, and on Twitter. 

Disclosure:  our dining experience was provided by the kind folks at Four Seasons Scottsdale.  Thanks!

Week #6, of our Top Ten Sunday Brunches of Scottsdale & Phoenix series, found us at Elements restaurant, inside the Sanctuary Camelback Mountain Resort & Spa.

Sanctuary Camelback Mountain found its way into our hearts when we were invited to spend a night at the resort nearly a year ago.  Here’s the video from our stay.

The legendary history of Sanctuary on Camelback Mountain began in the early 1950s when Charlie Chaplin’s son (Sydney) and a group of prominent Hollywood investors and stars envisioned a prestigious racket club modeled after the elite Racquet Club in Palm Springs.

Week #6 – Sunday Brunch at Elements, Sanctuary Camelback Mountain Resort & Spa

Today the property features 81 luxury mountain casitas, 24 spa casitas, and 7 distinctive mountainside estates for their guests to enjoy.  All enjoy remarkable views from their perch on the slope of Camelback mountain, offer world-class amenities, and have a very special designer’s “funk” added to the 1950s Frank Lloyd Wright style architecture.

Elements restaurant enjoys world-renowned fame from its celebrity chef, Beau MacMillan.  Chef MacMillan has won the prestigious Iron Chef America and is also a Food Network star.

Pumpkin Zucchini Five Spice French Toast

Fresh Baked Cinnamon Rolls

Smoked Salmon Benedict

Ranchero Frittata

Dessert Table

Iron Chef America Beau MacMillan w/ Carol

Note: Click the photographs for large view and available slide show.

 The Sunday buffet at Elements comes in two different options.  You can enjoy the buffet only for $32, or for $42 you can enjoy the buffet as well as ordering one of their signature entrées from the menu.  Both options include sparkling wine, coffee, and tea.

The buffet includes an omelet station, a whole host of wonderful delicacies, and also includes a fabulous dessert station.

As we were present to sample and report on their Sunday Brunch, we received the $42 option and started out with piping-hot cinnamon rolls.  Holy what a way to start a meal Batman!

For our entrées Carol opted for Ranchero Frittata (spiced chicken, jalapeno jack, black bean relish), and I was tempted by the very photogenic Pumpkin Zucchini Five Spice French Toast (macerated strawberry, pink pepper caramel).  I can’t begin to tell you what a treat the french toast was.  My taste buds were dancing in a melee of pumpkin, zucchini, and wondrous spices all vying for my attention.

My step-son Jerome was along on this journey and he was all smiles as he quietly swooned over Smoked Salmon Benedict (croissant, tomato, spinach, yuzu hollandaise).  Wow!  I was tempted to go havsies with him, but the thought of  sharing my french toast found deep wells of selfishness from within my soul.

Our waitress also told us about their Red Velvet Pancakes (white chocolate sauce, razz cherry syrup).  I was tempted to beg my way into two entrées but I figured a sugar coma whilst doing a Sunday Brunch review was probably not a good idea.  However, those pancakes are haunting me even as I type.  I’ve got to go back and try ‘em out!

Our Sunday Brunch at Elements restaurant was a wonderful culinary treat, and we even got to spend a few minutes before we left with Chef MacMillan.  When I surveyed the table at the end of the meal, I found six thumbs up!  We highly recommend the experience.

Note: don’t forget to check back next week when we’ll whisk you off to another exciting and mouthwatering Sunday Brunch experience.

If you enjoyed this article, please follow us at our website, our Facebook page, or on Twitter.

Disclosure: our wonderful Sunday Brunch was provided by the kind folks at Elements restaurant.  Thanks!

Santa Barbara, California has easily won its way into our hearts as one of our favorite destinations.  We recently returned from our second visit and thought an update to our Santa Barbara Top Ten List was in order.

Santa Barbara is located 92 miles north of Los Angeles and 332 miles south of San Francisco.  It is considered the northernmost part of Southern California and the southernmost part of Northern California.

It is also known as “The American Riviera” because of its dramatic mountains, sparkling seas, lush gardens, white-washed buildings, red tile roofs and abundant sunshine found in the Mediterranean Rivieras.

Furthermore, if you are planning a south to north drive of the world-famous central California coastline, then Santa Barbara is a great place to begin your journey.

Our Favorite Places to Stay in Santa Barbara

• San Ysidro Ranch –  check out our feature article from last year’s visit.  Travel + Leisure calls this the #1 resort in North America.
• Simpson House Inn – this was our home away from home in Santa Barbara this year.  This is the only AAA Five-Diamond Bed & Breakfast Inn in North America.

Our Favorite Places to Eat in Santa Barbara

• Downey’s Restaurant – consistently tops with Zagat.  We loved it!
• Bouchon – wondrous “Wine Country Cuisine”.

Top 10 Things to Do in Santa Barbara

Although these are in no particular order, we think that you’ll find some great experiences in our list:

1. Santa Barbara Red Tile Walking Tour - we spent half a day and enjoyed it greatly.
2. Santa Barbara Urban Wine Tour - if you don’t have time to drive out into the wine country, this is a wonderful way to sample some of the local wines.
3. Sideways (The Movie) Wine Tour - this will take a whole day, but the wine country with its accompanying small town are certain to be a delight.
4. Shopping on State Street - it’s lined with shops, cafés, museums, galleries, day spas and theaters.  We spent a whole afternoon strolling these quaint shops.
5. Arroyo Burro Beach Park - The locals call it Hendry’s Beach -a place to meet for breakfast or a cocktail at sunset, stroll or jog the sandy shore, watch for whales, surf fish, or ride the wild surf.
6. Steams Warf - this is Santa Barbara’s most visited landmark.  It is replete with shops, restaurants, and the area is a great place for people watching.
7. Montecito Home Tour - Montecito is the stomping grounds of Hollywood’s A-list.  Driving alongPark Lane and Bella Vista Drive will produce jaw-dropping views of palatial mansions with ocean views from mountain heights.
8. Explore Nearby Cities - Getting out to explore nearby cities is another must if you have time.  We highly recommend Solvang.  This Danish village is packed with quaint shops and on Wednesdays has a farmer’s market to die for.  We also loved Los Olivos.
9. Art & History - There are a great many art and historical spots to explore in Santa Barbara.  This 116-page on-line Santa Barbara Visitor’s Guide will help you choose which are most appealing to you.
10. 101 Free Things to Do – if the preceding 9 things don’t wet your whistle, then here are 101 more things to do.  Perhaps best of all, they’re free!

Well, there you go!

If you spend some time clicking around on these links, you are certain to find just the perfect experience for your visit to the great town of Santa Barbara.

As I mentioned above, we love Santa Barbara, and it wouldn’t surprise me to see us back again real soon.  We’re not done exploring the area ourselves.

Have fun, and please, come back and share your experiences with in the the comments section below.

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Week #5, of our Top Ten Sunday Brunches of Phoenix/Scottsdale series, found us at T. Cook’s in the Royal Palms Resort & Spa.

The Royal Palms Resort and Spa opened its doors in 1948 and became a destination of choice for discriminating travelers from around the world, including celebrities such as Groucho Marx and Helena Rubinstein.  We’ve also heard it mentioned that this was President H.W. Bush’s favorite resort when he and Mrs. Bush were in town.

This grand Spanish colonial style resort is a classic in Arizona and has earned the prestigious AAA Four-Diamond award as well as earning the distinction as a Historic Hotel of America.

We are big fans of the Royal Palms Resort and Spa.  In fact, here are five articles from previous Roaming Boomers® visits.

Week #5 ~ Sunday Brunch at T. Cook’s inside the Royal Palms Resort & Spa, Phoenix

Sunday Brunch, at T. Cook’s, is hailed as a Mediterranean Market Buffet where you are offered two different dining options.

For $33 a person, you are offered complete access to all the wonderful delights on the buffet with as many return visits as you like.  For $23 a person, you can choose the á la carte option where you select a specific entrée from the menu as well as one visit to the buffet table.

Live Music

Crab Legs

House-Made White Sangria

Wondrous Choices!

Flame on!

Sunday Roast

Mushroom & Eggs

Chocolate!

Sunday Artist

Note:  click on photographs for large versions and available slideshow.

We both opted for the a la carte option.  Carol selected their Sunday Roast (weekly changing oven roasted meat paired with roasted vegetables, roasted potatoes, yorkshire pudding, and appropriate sauce), while I went with Mushroom and Eggs (two eggs any style on como batard bread with melted cheese and sautéed cultivated mushrooms, chopped tarragon and parsley served with oven roasted tomatoes and local bacon).  YUM!

For our trip to the buffet table, we found wonderful breads, pastas, ceviche, king crab legs, made-to-order omelets, waffles, a great variety of salads, and a dessert table that was a sight to behold — and taste!

Above and beyond the exquisite surroundings, and the mouth-watering brunch, the resort is also currently showcasing “Art at the Palms” where a different local artist’s work is on display in the stunningly beautiful courtyard each Sunday.

T. Cook’s Sunday Brunch at the Royal Palms Resort and Spa is a delightful experience and one that we most heartily recommend.  Not only will your palate enjoy the experience but your eyes will enjoy a beautiful feast as well.

We give it four thumbs up!

Note: don’t forget to check back next week when we’ll whisk you off to another exciting and mouthwatering Sunday Brunch experience.

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Disclosure: our wonderful Sunday Brunch was provided by the kind folks at the T. Cook’s and the Royal Palms Resort & Spa.  Thanks!