Highlights of our Chef’s Table Dinner at The Phoenician
Last week, we gathered with local boomers for another of our sold-out chef’s table events. During the cooler months of the year, when our busy travel schedule slows down a bit, Carol and I greatly enjoy putting these wine-pairing chef’s table events together.
There’s no agenda to our events other than gathering with folks who enjoy great food and wine, and sharing a fabulous evening of camaraderie, making new friends, and sampling the cuisine of some of the best chefs in the Valley.
For this occasion, we gathered at the Praying Monk Wine Cellar, inside The Phoenician, and greatly enjoyed the culinary talents of Executive Chef Richard Boyer and his team.
Prior to our dining event, we mingled with our guests in the wine cellar enjoying cocktails while our private butler served Spiedini (prosciutto, fontina, rosemary, sage, balsamic) to our group.
After a short time of introductions, we sat down to the fabulous four-course dinner listed below:
- First Course – Chilled Tomato & Basil Soup ( lemon, burrata, basil, garlic confit, croutons) paired with Mayacamas, Sauvignon Blanc, Napa Valley CA 2007
- Second Course – Pea Ravioli (sweet corn purée, charred scallion, radish agrodolce) paired with Joel Gott, Riesling, Columbia Valley, WA 2011
- Third Course – Slow Roasted Stuffed Lamb (boursin cheese, baby fennel, fingerling potato, blistered tomato, mint chimichurri)
- (OR) – Grilled Salmon (parmesan risotto, roasted cauliflower, garlic chips) both paired with Barnett Vineyards, Pinot Noir, Anderson Valley, CA 2011
- Fourth Course – Pistachio Mousse (strawberry gel, vanilla choux buns, strawberry sorbet, strawberry pistachio salad) paired with Banfi, ‘Rosa Regale’, Piedmont, Italy 2013
While everything was absolutely spectacular, we noticed a fair number of “oh my heavens” after the first bite of the slow-roasted stuffed lamb. When we cut into the lamb dish, we found perfectly cooked pulled-lamb (a first for me), and oh the flavors we found. Amazing actually! It was so good, I asked our butler if this dish was on their regular menu. Gleefully, it is, and I’m quite certain you’ll find Carol and I back for another round of stuffed lamb before the winter’s out.
Another highlight of our event was The Phoenician’s Master Sommelier, Greg Tresner. Greg has been with the resort since 1998 and is Arizona’s only Master Sommelier. The wine pairings were masterfully chosen, and we all greatly enjoyed Greg’s enthusiasm and knowledge.
All in all, we had a fabulous evening, and look forward to our next chef’s table event.
If you’re in Arizona, and would like to join us for our next chef’s table event (likely in January) be certain to get on our Arizona Events List by CLICKING HERE.
Thanks to our fabulous hosts at The Phoenician, and we look forward to another event with you in the future!
Link: Il Terrazzo Restaurant. We recommend that you go try the stuffed lamb. YUM!
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