I suppose it’s quite possible that there exists no greater Phoenix/Scottsdale experts on where to enjoy a magnificent Easter Sunday Brunch than The Roaming Boomers®.

You see, we make this bodacious claim as we have fairly recently completed a dinning tour of the Valley’s very best Sunday Brunch spots.

For ten weeks, every Sunday found us in a different Phoenix/Scottsdale fine dining establishment sampling, enjoying, noshing, sipping, and delighting in the best Sunday Brunches that the Valley has to offer.

As it is quite traditional for many families to enjoy an Easter Sunday Brunch, we offer you our findings.

Below you will find hundreds of mouth-watering photographs, and the story of each and every one of our visits.  The articles are presented in the order of our visits.  Therefore, their order is not intended to rate one over the other.

The Top 10 Easter Sunday Brunches of Scottsdale/Phoenix

Sunday Brunch at Il Terrazzo, The Phoenician, Scottsdale

Our first stop was Sunday Brunch at Il Terrazzo inside the AAA Five-Diamond Phoenician resort.  We called the cuisine “gobsmacking”.  In fact, when our friends got to noshing on the treats in our table’s decadent tower of desserts, their heads slowly tilted back, their eyes rolled back, and a slight guttural mmmm proceeded deep from within their diaphragms. Here’s a link to our feature article:  A Gobsmacking Sunday Brunch in Scottsdale

Sunday Brunch at Brittlebush Bar & Grill, Westin Kierland Resort & Spa, Scottsdale

 Our second stop was Sunday Brunch at the Scottish Gastropub, the Brittlebush Bar and Grill, inside the Westin Kierland Resort and Spa.  We enjoyed brilliant Scottish cuisine with an unusual southwestern twist.  We noshed on traditional haggis, black pudding, as well as cornbread french toast, and lobster mac & cheese.  Plus, when you’re done, you can play croquet in the lawn.  How cool is that?  Here our article: Exceptional Scottish Breakfast Cuisine With a Southwestern Twist.

Sunday Champagne Brunch at the Wrigley Mansion, Phoenix

For the third installment of our Top 10 Sunday Brunches in Scottsdale and Phoenix, we chose to take a step back in time with a visit to the historic Wrigley Mansion in Phoenix.  For this experience, we brought along four friends, enjoyed spectacular views of the Valley, and enjoyed an exquisitely prepared Sunday brunch.  Here’s a link to our article: Praiseworthy Sunday Brunch Steps Back in Time.

Sunday Brunch at Cafe ZuZu inside Scottsdale, Arizona’s Hotel Valley Ho

The fourth stop of our Top 10 Sunday Brunches in Scottsdale and Phoenix found us at Cafe ZuZu in the AAA Four-Diamond Hotel Valley Ho.  The hotel was hip when it was built in 1956 before downtown Scottsdale even had a downtown.  Now, after a complete remodel in 2005, the hotel is a magnet for the hip, cool, and chic … all within a faithful 60s-vintage style.  Here’s a link to our article: Spectacularly Groovy Sunday Brunch at Cafe ZuZu.

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

#5, on our Top 10 Sunday Brunches in Scottsdale and Phoenix found us at T. Cook’s inside the Royal Palms Resort and Spa.  The resort is a AAA Four-Diamond winner, belongs to the distinguished Historic Hotels of America, and was a favorite stopping place when President H.W. Bush was in town.  Here’s a link to our article: T. Cook’s: Sunday Brunch at a US President’s Favorite Local Resort.

Sunday Brunch at Elements, Sanctuary Camelback Mountain Resort & Spa

 Week #6 of our series found us enjoying Sunday Brunch with celebrity chef, Beau MacMillan.  He the winner of Iron Chef America and currently has his own show on the Food Network.  We thoroughly enjoyed our experience and recommend it highly.  Here’s a link to our article:  Sunday Brunch with Iron Chef America Winner Beau MacMillan.

Sunday Brunch, Wright’s at the Arizona Biltmore

Week #7 features Sunday Brunch at Wright’s at the Arizona Biltmore.  The setting is a magnificent, eye-popping world-class hotel designed after famed architect Frank Lloyd Wright.  Hollywood-types, world presidents, and luxury travelers around the world have made the Arizona Biltmore a must-stay destination.  We enjoyed an outstanding Sunday Brunch.  Here’s a link to our article:  Astounding Sunday Brunch in Phoenix’s Arizona Biltmore.

Sunday Brunch at Lon’s at the Hermosa

Week #8 found us enjoying Sunday Brunch with six friends at Lon’s at the Hermosa.  The restaurant bears the name of famed cowboy artist Alonzo “Lon” Megargee, and in fact resides in the “Casa Hermosa” (beautiful house) which he built back in the 1930s.  Our experience was most delightful, and I’m quite certain that we found the world’s best cinnamon roll.  Here’s are article: World’s Best Cinnamon Roll Found at Lon’s at the Hermosa Brunch.

Sunday Brunch at Four Seasons Resort Scottsdale at Troon North

The second-to-the-last stop of our Sunday Brunch series found us at Four Seasons Resort Scottsdale to enjoy the masterful cuisine of Chef Mel Mecinas.  Set near the foot of Pinnacle Peak in North Scottsdale, this Sunday Brunch includes a stunningly beautiful Sunday drive along with your brunch.  Take a peek at our article: Gaga Over Blue Corn Pancakes at Four Seasons Scottsdale.

Sunday Brunch at Camelback Inn Resort and Spa

The last stop of our Sunday Brunch series topped of at the Camelback Inn Resort and Spa.  Set inside the Valley’s longest-running AAA Five-Diamond resort, we found a gargantuan spread of delights. Present was every conceivable breakfast entrée, beautifully prepared cold items, and grilled meats guaranteed to make your mouth water.  Take a peek at our article:  Sunday Brunch at Camelback Inn – Scottsdale, AZ 

Enjoy, and for heaven’s sake, get your reservations made!

If you enjoyed this article, please follow us at our website, our Facebook page, and on Twitter.  Original article link: http://www.theroamingboomers.com/the-top-10-easter-brunch-restaurants-in-scottsdale-phoenix/

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.

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!

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 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: www.theroamingboomers.com/?p=8800

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

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!

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.

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 the T. Cook’s and the Royal Palms Resort & Spa.  Thanks!

Carol w/ Liz Downey

John Downey knew that he wanted to become a chef at the age of 12 in his native England.

By the time he was 16, John was attending cooking school and working in local restaurants. At 19 he was cooking for Britain’s Queen Elizabeth aboard her namesake ocean liner QE2 while seeing the world. In 1972 John settled down in New York and learned the finer points of classic French cuisine while working at one of that city’s best restaurants; Lafayette.

An invitation to join the “New American” food movement put him working under the advisory of James Beard at the World Trade Center’s “Market Dining Rooms”. Freshness was key. It was very good food. A passion was ignited in New York and Chef Downey was compelled to travel to California where so much of that good food was produced.

Arriving in Santa Barbara in 1978, John brought his years of experience; English, French Nouvelle, New American and commenced a seachange of fine dining in Santa Barbara.

Downey’s Restaurant: #1 Zagat Rated for Food in Santa Barbara

Twenty-nine years later, Chef Downey’s cuisine is consistently rated #1 by Zagat with an “extraordinary to perfection” rating!

We arrived at Downey’s Restaurant on a Tuesday night to a packed house.  The restaurant was intimate and inviting with the walls ornamented by Liz Downey’s beautiful plein-aire paintings of local Santa Barbara scenes.  There’s clearly a lot of talent in the Downey household.

Liz made us comfortable and throughout the night she was a welcomed companion and host to everyone in the restaurant.  We really like it when the owner’s personal touch is present.  It adds a wonderful and completely different element to the experience.

We asked Liz to take care of our wine parrings throughout the night, and for our appetizers she brought us Fresh Local Crab Salad (hawaiian papaya, pine nuts, and ginger-lime dressing) and Lobster & Angelhair Salad (asparagus, sundried tomatoes, olives, basil).  Wow! What a wonderful start to our evening.  Both were outstanding!

For our second courses, Carol enjoyed a Watercress, Spinach & Endive Salad (tom’s strawberries & roasted hazelnuts), while I greatly, and I mean greatly reveled in the refreshing tastes of Chilled “Early Girl” Tomato Soup (two basils).

It has only been of late that I have learned to appreciate the distinctly different delicacy that a chilled soup can bring to the palette.  Clearly, many of my early unfortunate experiences with chilled soups were not prepared with the skills of Chef John.  It’s nearing lunchtime here in Arizona, and my mouth is now watering for another bowl.

Lobster & Angelhair Salad

Fresh Local Crab Salad

Natural Veal Loin

Colorado Lamb Loin

Manchego & Stilton Cheese

Milles-Feuilles

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

We were now ready for main courses.  We had a difficult time choosing from the wonderful options available, but Carol chose Natural Veal Loin (with oyster, mushrooms, sundried tomatoes, and fettuccini with spinach).   Gadzooks!  Carol was stabbing me with her fork as I was continually invading her space with my fork!  Bravo!

Now, lest you are tempted to feel sorry for me, please know that I ordered Chef Downey’s signature Colorado Lamb Loin (with shiitakes, tom’s green beans, roast potatoes and rosemary).  Oh. My. Word! What a sublime thing it is to luxuriate one’s taste buds in the hands of a master.  Tender. Savory, Perfection.  I want more.

I wish it were possible to email another plate to me here in Scottsdale.  

As we sat back in our chairs to relish the last few sips of our local rhone varietals, away went our plates, and out came our waitress with a knowing smile on her face with a cheese plate with Manchego (a spanish cheese made w/ sheep’s milk) and Stilton (a strong, rich cheese originally from england).  Now parred with white wines, our palates went on another completely different savory journey.  What fun and complete yumminess!

As our waistlines were beginning to communicate finality to our gastronomical journey.  However, Liz let us know that there was no way we were taking flight without sampling their famous French Milles-Feuilles (puff pastry, white chocolate, cream cheese, raspberries).

Oh, the glories of a fulfilled sweet-tooth.  And, oh the glories of such a delicate pastry with a piping-hot cup of espresso!

The absolute perfect encore to an absolutely perfect gastronomical experience.

Magnifique!

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Disclosure: our wonderful dining experience was provided by the kind folks at the Downey’s Restaurant.  Thanks! 

Deseo Restaurant Westin Kierland Resort ~ Scottsdale, Arizona -Carol and I recently attended a VIP foodies event at the restaurant Deseo.  We began a love affair with the restaurant Deseo when we did a feature article from our stay at the Westin Kierland Resort and Spa nearly a year ago.

During our foodie event, the room was packed as we all enjoyed live Latin music, a painting exhibition by Cuban artist Nelson Garcia-Miranda, noshed on delectably flavored appetizers from Chef de Cuisine Roberto Madrid’s Latin-inspired creations, a live liquid nitrogen bartending demonstration by Miami-based Master Mixologist, Ramsey Pimentel featuring the Puerto Rican flavors of DonQ Rums, as well as sampling Deseo’s signature muddle drinks, and a new 100% South American wine list.

Deseo was recently named one of “America’s 100 Best Wine Restaurants” by Wine Enthusiast Magazine. The list of 100 Best Wine Restaurants of 2011 represents the best and the brightest in wine-focused hotspots across the country, hand-chosen by the magazine’s team of editors and tasters for excellence in fine dining, visionary selections and exceptional wine service. Deseo is the only restaurant in Arizona to be named, and the accolade highlights their new wine list sourced exclusively from South America.

One of our favorite experiences of the restaurant Deseo is a seat at “The Rail”.  In our opinion, this is the best seat in the house.  You sit at the counter surrounding the exhibition kitchen where from every seat, diners can watch chefs expertly prepare Deseo’s delectable ceviche dishes and even discuss the process and walk away with culinary tips, tricks and inspiration.

Our absolute favorite dish, when we’re seated at The Rail, are the Millionaire Tacos (yuca taco, lobster, ahi tuna, Japanese hamachi).  Holy Gimme More of These Batman! If you eat three of these babies, you’re gonna want twelve.  Unbelievably good!

We highly recommend that you experience dining at the restaurant Deseo.  We promise: you’re going to have a great time, the cuisine will be outstanding, and, like Carol and I, you’re going to have a new favorite restaurant to take your friends to.

Founded by partners Don Curtiss and Michelle Quisenberry, Restaurant Volterra features Chef Don Curtiss’ Tuscan-inspired menu, showcasing his innovative style applied to the bountiful ingredients of the Pacific Northwest.

Guests enjoy warm, rich-red walls, chocolate-brown leather and textiles, and dark woods offset by alabaster light fixtures designed by Quisenberry and hand-carved in Volterra, Italy.

Chef Don and Michelle were married in Volterra and were touched by the genuine kindness of the people and their warm hospitality.   “It was this”, says Chef Don,  “that inspired us to bring the warmth of Tuscany to our restaurant.”

Our waiter recommended that we start our evening with a nice bottle of Lagone Aia Vecchia.  This wine is of the Sangiovese varietal and is Tuscany’s #1 red wine grape.

As we noshed on wonderful bread, and sipped our Italian red, we decided to begin our evening’s gastronomical journey with Polenta con Funghi (fontina filled polenta custard with a truffle scented wild mushroom ragu).

As lovers of polenta and mushrooms, we found this appetizer to be a wonderful way to start our evening.

As we moved on, Carol enjoyed a Roasted Beet and Arugula Salad, where I opted for a traditional Caesar Salad.

The next section of the Restaurant Volterra’s menu was titled Pasta e Risotto and they had three dishes that they were proud to share with us.  First up was Risotto alla Pastora (house made lamb sausage and sweet pepper ragu over creamed carnaroli rice and peas, topped with shaved pecorino toscano).  Wow!

Up next was Linguine alla Vangole (linguine pasta tossed with manila clams, garlic, white wine, parsley, red chili flakes and sweet butter).  Traditional and a favorite of Mr. Roaming Boomer.

The last of our pasta dishes was Tagliolini con Guanciale e Funghi Selvatici (house made organic egg pasta tossed with house cured smoked pork jowls, locally harvested wild mushrooms, truffle butter and parmigiano reggiano).  Oh for heaven’s sake!  This was out of this world and tempted me to stand upon my table and scream with pure delight.  Best dish of the night!  Wow!

After that stunning trio of pasta and risotto, it was time for our Piatti Forti (Entrées).

Now, ordinarily, we tend to shy away from ordering chicken in a fine dining restaurant.  However, our waiter was singing the praises of Chef Curtiss’ Polo alla Diavola (boneless organic half chicken marinated in fresh herbs and seared to a crispy golden brown; served with volterra mashed potatoes and seasonal market vegetables).

This dish comes with a twenty-five minute cook-time warning, and for a dish as common as chicken, it was most excellent indeed.  The outside was crispy as promised with the most tender and juicy chicken I have ever encountered.  What a wonderful surprise!  Who knew chicken could be so good!

Ever the adventurer, I chose Cinghiale al Gorgonzola (wild boar tenderloin roasted and served with a gorgonzola and mustard sauce, rosemary roasted yukon gold potatoes and seasonal vegetables).  This is Restaurant Volterra’s signature dish.  The meat was melt-in-your-mouth tender and the accompanying gorgonzola and mustard sauce was near perfection.  Pure gastronomical joy!

As I write this, it is 4:05 p.m. here in Scottsdale, and I must confess to a great amount of mouthwatering as I gaze upon my photographs.  Oh how I wish I could tonight enjoy the Tagliolini and Wild Boar for dinner.

But alas, I must go back to Seattle to accomplish this.  And unfortunately, my Learjet is out of gas. 

Well, as you can imagine, our waistlines were feeling a little tight.  However, as is very customary, there was no way the chef was letting us out of his restaurant without sampling a few of the items on his dessert menu.

His Tiramisu was roll-your-eyes-in-the-back-of-your-head delicious.  Take a peek and dream, my friends!

And … check out his D’Ambrosio Chocolate Hazelnut Cannoli.  Oh…My…Goodness!

Are you hungry after looking at all of my photographs?  I sure am!

Well, as you can see, Restaurant Volterra is a very special place and absolutely worthy of your visit when you find yourself in Seattle.

Big thumbs up from The Roaming Boomers®!

Disclosure:  our fabulous dining experience was provided by Chef Don & Michelle.  Thank you very, very much.  We enjoyed your cuisine greatly!