Chef’s Table Event at Sanctuary Camelback Mountain Resort

Roaming Boomers Chef Table EventsFor the third month in a row,  we were honored to again host a fine group of folks to our our sold-out chef’s table event.  Present were repeat attendees, as well as a wonderful new group of friends for us to enjoy.  Big fun!

This month’s outing was held in XII, the private chef’s table in Elements Restaurant inside the Sanctuary Camelback Mountain Resort and Spa.

First impressions of the space prompted many oohs and aahs as we ogled a beautifully appointed burled-wood table, unusual globes adorning the walls, and a glass-walled view in the kitchen.

  • Roaming Boomers Chef's Table Event

  • Roaming Boomers Chef's Table Event

  • Roaming Boomers Chef's Table Event

  • Roaming Boomers Chef's Table Event

  • Roaming Boomers Chef's Table Event


As we took our seats at the table, a full wall of drapes opened to expose a wall of windows peering into a spotless kitchen with various chef’s running here and there, busily prepared food for their guests.

In short order, one of the chefs popped into our dining room, with a cadre of chefs following behind, to offer and describe our amuse-bouche: Oyster Rockefeller “Asian Style”.  Wow, what a first entrance and fabulous tasting.

As this was a wine-pairing event, our hostess poured us all a glass of yummy Cape Mentelle Sauvignon Blanc/Semillon while out of the kitchen again popped our chefs bringing us their version of the “BLT“.

There was talk of heirloom tomatoes, smoked bacon, tempura avocado, spiced brioche, and buttermilk BLT infused vinaigrette.  Wow! Was that good!

Next up was a beautifully presented Seared Alaskan Halibut (udon noodles, crab and chanterelles) paired with a Marc Bredif Chenin Blanc. Again, the crowd thunders with appreciation.  Oh, this just might be the best Halibut I ever encountered.  Absolutely delish!  I want more, more I say!

For our third course, the meat-lovers in the crowd smiled as our chefs again popped in the room to present Pepper-crusted Ribeye (hollandaise, bok choy and shiitake mushrooms) paired with a delightful Rosenblum “Heritage Clones” Petite Syrah.  YUM!

If you peek at our slideshow above, you will notice that we also closed out our dining experience with a delightful Peach Sorbet.

What a fabulous experience.  We can’t wait for the next one!

News Flash

All of our chef’s table events have sold out in a matter of hours, so it’s clear to us that we had better keep doing this.

We’re still working on the details for our next event, but we promise to make it very special and unique.

If past history is any indication of future events, then our next chef’s table dining event is likely to sell out quickly as well.  To join us, do two things:

  1. Get on our Arizona Group Events Mailing List:  CLICK HERE
  2. Keep an eye out for our email in the coming weeks with the formal announcement of the event.  It’s first come, first served.

We hope you can join us for our next event.  We’d love to share a special evening with you.

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Comments
4 Responses to “Chef’s Table Event at Sanctuary Camelback Mountain Resort”
  1. Janell Daurio says:

    Thank you for the beautiful pictures, David! My mouth is watering again! I feel certain Bon Apetite magazine will be calling you to do a pictorial spread for their magazine. What a perfect evening shared with very interesting people. For me the old adage of “it’s a small world” turned out to be very true when I discovered my tablemate knew all of the same people and places from my 20′s and 30′s. Now if I can just keep my past from catching up with meSmile I look forward anxiously to the next culinary excursion you plan for us.

    • David Porter says:

      Janell,

      Thanks for the kind words. We too enjoyed this fabulous evening, and look forward to the pleasure of your company again very soon. We’re working hard on our next outing, and look forward to an event as fantastic as the last. Smile

  2. Donita Dahm says:

    This was our second event with Roaming Boomers and it was fantastic! We enjoyed the venue. Loved the food. And had so much fun with everyone! We are looking forward to the next event!
    Thanks Dave and Carol.

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