Chef Gio Osso, w/ Carol (left) and our friend Victoria
Estate House Restaurant Scottsdale – The second stop on our seven night tour of Arizona Restaurant Week 2010 was the Estate House to savor the cuisine of Executive Chef Gio Osso.
Chef Gio Osso brings new American cuisine to the Valley with unique mixtures of sophisticated flavors and modern style.
The restaurant features a warm decor and sits right in the bustling heart of downtown Scottsdale where you are certain to find wonderful adventures after dinner.
Our friend Victoria (pictured above) was sitting home alone, as her husband was out of town, so we figured she should come join in on our gastronomical adventure.
Tonight’s $29 Arizona Restaurant Week 2010 menu began with Rock Shrimp Ceviche (Avocado and Grilled Lime). The Roaming Boomers LOVE ceviche!
The second of our three courses brought Grilled Swordfish (Lemon Fingerlings, Roasted Campari Tomatoes). Nice! Very Nice!
And then, for the sweet tooth that Mr. Roaming Boomer possesses, we greatly enjoyed Poached Pear Napoleon (Cinnamon Créme Fraiche). YUM! Look at that!
General Manager Zoran Klisara was graciously attentive to assure a wonderful experience and the staff couldn’t have possibly been more friendly. In fact, we must have appeared as though we required additional nourishment as they brought us two more wonderful desserts to sample.
Oh! I was in dessert euphoria.
We look forward to a return visit to Estate House in the near future.
Disclosure: this wonderful dining experience was provided by the fine folks at Estate House. Thanks!
Michael Mina’s accolades are as long as both of your arms and include such prestigious awards as being a two-time James Beard Award-Winner, Chef of the Year by Bon Apetit, AAA Four-Diamond Award, and many more.
A few of Michael’s signature dishes include Whole-Fried Organic Chicken with Truffled Mac & Cheese, American Kobe Burger with Duck Fat Fries, and Maine Lobster Pot Pie.
As we were reviewing our special $39 three-course Arizona Restaurant Week 2010 menu, we were presented with a small tasting of Michael Mina’s famous fries. YUM!
We made our selections and out came this wonderful bread cooked in an iron skillet.
Because Carol and I were eating out seven nights in a row, we decided to share the many entrées we would be enjoying over the course of the next week.
To begin our journey, we selected Roasted Lobster and Corn Bisque (Tempura Corn Fritter, Spicy Braeburn Apples). Piping hot, rich, and wonderful!
Our second course was Kobe Flat Iron Steak (Bone Marrow Potatoes, Trio of Onions, Pinot Noir Reduction) Wow!
And for our final course, Macallan 18 Butterscotch Pot De Creme (Nutmeg Beignets, Toffee Float) Holy Dessert Ecstasy Batman!
Arizona Restaurant Week 2010 was a wonderful introduction to Michael Mina’s Bourbon Steak Scottsdale. We hope to go back again soon to sample more of Michael’s magic and tell you about it in a more in-depth article.
Chef Ivan Flowers ~ Fournos Restaurant ~ Sedona, Arizona – Before I get started, there are three things that you must understand about Fournos Restaurant:
Bring your wallet. They accept cash and checks only.
This nine table restaurant is exceedingly unpretentious and reservations are a must.
After you finish your meal, even if you have never smoked a cigarette in your life, you will have this odd desire to light up a cigarette and have a old-fashioned, cinematic after whoopie cigarette. The food is that good!
OK! Now that we got that out of the way, let’s get down to our story.
Chef Ivan Flowers has brought his celebrity to a number of renowned Arizona restaurants. These include L’Auberge de Sedona, T. Cooks at the Royal Palms Resort, the Phoenician’s Mary Elaine’s, as well as Different Pointe of View. Chef Flowers was honored as one of the greatest Chefs globally in the Hilton organization, and was also the lead instructor and chef at the highly-respected Le Cordon Blue SCI Culinary Institute in Scottsdale.
As we walked in and announced ourselves, we noticed Chef Flowers singularly cooking in the kitchen while the high-spirited Tess Griffin whisked us away to our table.
Tess brought us a chilled bottle of buttery Chardonnay they were featuring and before we could begin to scope out the place we found before us the left-pictured sublime trio of yumminess.
In the forefront of this photograph is Lobster Pasta. It took only one little bit of bow-tie pasta to know for certain that we were in for a gastronomical excursion of epic proportions. Wow!
Next in progression was Roasted Crimini Mushrooms (with Cognac and Aged Rocca Parmigiano Sprinkle). My eyes failed me here. I was expecting a mushroom dish like many others we’ve had over the years. Wrong! The tastes that exploded in our mouths was completely unexpected and nearly supernatural.
Lastly, we crooned over Chef Flowers Roasted Sweet Corn Esquite (Fresh Mozzarella Rosemary Garlic Bread, Goat Cheese, Tomatoes and Avocado. YUM!
As we began to consider our entrées, I was struggling to make a decision. I asked Tess which dish might represent Chef Flower’s signature dish. She immediately responded with Roasted Rack of Lamb Encrusted with Basil and Oregano (Warm Artichoke Fingerling Potato Ragout). Decision made!
Folks, I can’t begin to find the right adjectives to describe this dish. As I was enjoying each bite, I was only capable of guttural man sounds. My wife recognized and understood these primal noises of joy as they rose from the deep recesses of my diaphragm.
For Carol’s entrée, she enjoyed Baramondi (Euro Sweet Peas, Japanese Grapes, Confit Tomatoes, Spinach and Olive garnished with Garlic and Romaine Butter Sauce and Goat Cheese).
Her dish was also amazing, but my lamb had me in such a culinary trance that I was nearly insensible.
After our entrées, and in a fashion that we have learned to expect from the world’s best chefs, the hits just kept a-comin’.
As quick as our plates were removed, we found before us Artichoke Lobster Boursin (Curry Lobster, Tomato Fondue). Wowza!
Then, for dessert, oh the blessed dessert, we enjoyed home-made Peach Cobbler as well as the most delightful Tiramisu all baked by Chef Flower’s wife!
With all the food we were sampling, we wound up being the last two people in the restaurant. Therefore, as long as I had Chef Flowers at our table, I snapped this photograph of the chef with Tracy and Carol.
This was a most memorable dining experience, and we are very pleased that Chef Ivan Flowers is in nearby Sedona, Arizona.
If you find yourself in Sedona, Arizona you simply must get a reservation at Fournos Restaurant.
As a final treat, here is a video of Chef Ivan Flowers cooking his Roasted Sweet Corn Esquite on a local television station:
L’Auberge de Sedona ~ Sedona, Arizona – In our continuing journey to explore all of Arizona’s most luxurious travel accommodations, we are very excited to share with you our experience staying at this Sedona, Arizona jewel.
In 2010, readers of Condé Nast Traveler named L’Auberge de Sedona amongst the Top 50 hotels in the United States and The Arizona Republic called it the “Most Romantic Hotel in Arizona.” Also in 2010, the property was also listed on Condé Nast Traveler’s Gold List as one of the “World’s Best Places to Stay” and as a Top 500 hotel by Travel + Leisure.
Located on 11 acres of lush, forested grounds, L’Auberge de Sedona is nestled on the banks of Oak Creek in Sedona’s Red Rock Country.
Following a very recent $25 million transformation, L’Auberge de Sedona now features 63 intimate Cottages; a 26-room Lodge; the newly renovated, full service Serenite Spa; and an award-winning restaurant, L’Auberge Restaurant on Oak Creek.
Just below, we have produced for you three photographic journals highlighting our recent stay.
As you can see from our video production, L’Auberge de Sedona’s romantic epithet is very well deserved.
Here are a few things that we remember most:
Very pleasantly surprised with our cottage’s furnishings. Modern, brand new, and all the things that a discriminating traveler wants to enjoy.
The red rock views from our deck were breathtaking.
Our room’s outdoor cedar shower was a nice experience. The cedar smell, the fresh mountain air, along with the morning sun peeking in.
The friendliness, and impeccable service of the staff. Even the landscapers would stop what they were doing and engage you in a brief, and welcoming conversation. Most impressive!
The setting on Oak Creek was romance personified.
Our evening dinner on Oak Creek was incredible, and the cuisine was magnificent.
Wandering the resort’s landscape was like a fairytale.
As I’m writing this, I have a strong desire to go back. Two nights was not long enough!
But alas, onward we roam.
It is absolutely crystal clear why L’Auberg de Sedona is synonymous with romance, and when you make your journey to L’Auberge de Sedona then you too will have a magical life-time memory.
Disclosure: our magical experience was provided by the kind folks at L’Auberge de Sedona. Thanks!
L’Auberge Restaurant on Oak Creek – While spending two nights at L’Auberge de Sedona Inn and Resort, we had the wonderful pleasure of dining at the L’Auberge Restaurant on Oak Creek.
The award-winning Four-Diamond L’Auberge Restaurant on Oak Creek offers guests the finest Modern Regional American inspired cuisine by Executive Chef David Schmidt. Its newly updated setting provides guests a sophisticated creek-side dining experience either outdoors on the terrace (weather permitting), or in the restaurant’s glass fronted dining room.
We began our dining experience with a glass of sparkling Gruet Blanc de Noir from New Mexico of all places. It was bubbly, rich, toasty and a wonderful way to begin our gastronomical adventure. Cheers!
As the sun began its decent and the moon began to draw the attention of the creek-side guests, we studied the menu and both of us determined to enjoy the Baby Gold Beet Salad (Hydroponic Watercress, Sicilian Moro Orange Oil, Humboldt Fog, and Avocado Mousse).
Beet salads regularly draw our attention and this one was pure delight. YUM!
Clearly, L’Auberge Restaurant on Oak Creek had predetermined to spoil us rotten as each of our four courses was delivered personally by Chef David Schmidt. We found Chef David to be a very congenial guy and greatly interested in creating a wonderful experience for us.
After a few pleasantries, we shared with him about our anticipation for tonight’s meal and off he went to create our next course.
As we were enjoying our beet salads, we were pleasantly surprised to be interrupted by the owners of L’Auberge de Sedona: Al Spector and Susannah Durant. They shared with us their great pleasure to have us as guests and completely blew us away with their genuine warmth and kindness.
Just like two kids in anticipation of going to Disneyland, they shared with us the many wonderful accolades they have been receiving since their $25 million remodel and clearly couldn’t wait to see what the year ahead might bring them.
Their efforts have certainly been rewarded with recent guests like Barbara Streisand, the Royal Greek Family, Nicolas Cage, Colin Farrell, and now The Roaming Boomers! 🙂
Not wanting to be over-stuffed from our dinner, but greatly desiring to try one of Chef Schmidt’s second courses, we both opted to share Carnaroli Risotto (Lobster Mushroom, and Lemon Scented Wild Baby Arugula). Perfectly done, creamy, and simply delish!
Now it was time for the pièce de résistance and for this Carol and I chose different paths.
Carol opted for Chef David’s signature Grilled Rack of Lamb (Cumin Scented White Beans, Cucumber, Tomato & Feta Salad, and Toasted Hazelnuts with Mint Chimichurri). Wow! This was out of this world, and I was very happy to learn that Carol was getting full and I was going to get one of her pieces of lamb! Yahoo!
I am quite certain that my barbarianism isn’t apropos. But, I looked around to make sure that no one was looking, grabbed that baby by the bone and cheerfully gobbled it down.
Holy rack of lamb Batman! That was good.
Now, my third course was a little more delicate, and perhaps even downright politically incorrect.
You see, I opted for Juniper Dusted Duck Breast & Labelle Farms Foie Gras (Parmigiano Polenta, Caramelized Pears, and Pear Vinaigrette), while scores of now sleeping ducks lay in Oak Creek in my direct line of sight.
I had visions of one of the ducks catching a waft of one of his cousins on my plate and starting an all out duck jihad against us.
I was real sneaky, just like Elmer Fudd sneaking up on Bugs Bunny, and quietly enjoyed my entrée.
But, let me be clear, inside I was screaming with pure delight! This was powerfully good duck breast, foie gras, and pears.
I would have stood to applaud Chef David, but again, the ducks…remember?
Now, it was time for dessert and we were going to tread on very sacred ground.
I chose Strawberry Shortcake.
You see, my dear departed grandmother, for decades, grew her own strawberries and made the best strawberry shortcake with home-made vanilla ice cream on the planet.
This stuff for me was like the holy grail. Now, I didn’t freeze dry it and worship it on my mantle, or anything like that. But, grandma’s strawberry shortcake brings out the Pavlov dog in me at the mere mention of the words.
So, poor Chef David didn’t stand a chance for me proclaiming that his strawberry shortcake was the best on the planet.
But, Chef David, would you settle for being in the top five? Look at this! It even has strawberry gelato! YUM! YUM!
Well dear reader, that’s it. Kaput! The end of the show!
But what a wonderful culinary journey this was.
The incredible setting along-side Oak Creek, the moon glowing above, the occasional quack of an awakened duck, wonderful hosts, and the sublime cuisine of Chef David Schmidt.
L’Auberge Restaurant on Oak Creek has found a very dear place in the hearts of The Roaming Boomers.
We are very pleased that you are only a beautiful 90 minute drive from our front door.
We’ll be back!
Disclosure: this wonderful dining experience was provided by L’Auberge de Sedona. Thanks!
The Roaming Boomers
