PARADISE VALLEY, Ariz. -- Mix, mingle, eat, drink and learn from a Food Network star and other top TV chefs. Culinary masters, wine makers and TV’s top chefs gather with guests and locals at Sanctuary Resort Friday night.
For the 12th straight year, Executive Chef Beau MacMillan continues his Lunch & Learn series at Sanctuary Resort in Paradise Valley.
Most of the time these events are held on a Saturday afternoon. This month, d Dinner is being served on Friday night, Oct. 18.
Whether you're an experienced foodie or simply someone who enjoys great conversation and really good food, this is a must-attend event.
Wait until you see the line up!
Hotel guests and locals are invited to meet with these culinary masters, wine makers and TV’s top chefs.
First up, Chef Mark Tarbell.
He plans to create a braised lamb ravioli along with butternut squash and sage. This course will be paired with Seventy Five Wine Company 2012 sauvignon blanc.
Tarbell studied in Paris, receiving wine training at the l'Acadamie du Vin and earning a Grande Diplome d'Etude Culinaire from La Verenne Ecole du Cuisine. Nominated for "Best Chef - Southwest" by the James Beard Foundation, he has been invited to cook at many special events around the country and for a stellar lineup of political, sports, and entertainment celebrities, including the Dalai Lama, Muhammed Ali and Clint Eastwood.
Tarbell and his restaurants have earned more than 50 awards through the years. He has written the weekly wine column for the Arizona Republic since 2004, and has been published in numerous magazines such as Wine Spirits and Food Arts.
Tarbell has appeared on "Good Morning America," the "Today Show," and several Food Network programs, including the battle in the Iron Chef America Kitchen Stadium.
Next, Chef Lee Hillson will prepare pan-seared scallops in a tikka masala, with micro celery and grilled flat bread. This will be paired with Seventy Five Wine Company "the sum" red wine.
Hillson is now part of overseeing a culinary staff of more than 150 at the Phoenician Resort in Phoenix. He also contributes to the resort's menu creation and preparation. Hillson has repeatedly taken top honors in Zagat Surveys, Gayot.com and the Arizona Republic/azcentral.com Readers’ Choice Awards.
In addition, he has cooked on many occasions at the James Beard House in New York, and has also created special culinary offerings for such luminaries as former President George W. Bush, Barbra Streisand, the late Princess Diana, Richard Branson and Billy Joel. He gained national acclaim for his battle with Iron Chef Cat Cora on the blockbuster Food Network show "Iron Chef America." He was also tapped by British Airways to create a first-class menu for Phoenix-to-London flights.
MacMillan, who is the host of this event, is the executive chef at Sanctuary Resort on Camelback Mountain and its signature restaurant, Elements. MacMillan inspires his staff with his passion for fresh ingredients. His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection.
Friday night he will feature slow-cooked beef short ribs, truffle whipped potatoes, brussel sprouts and bacon hash paired with a 2011 Melee Grenache.
Andrew Schechter of Food Network will also be on hand. He is director of programming and development at Food Network. Schecter's credits include include "Restaurant: Impossible," "Sweet Genius," "Sandwich King," "All-Star Family Cook-Off," "Giada at Home," "Extra Virgin," "Meat Men," and "Not My Mama's Meals."
Wine lovers will get to meet Tuck Beckstoffer as well. Beckstoffer is known for creating world-class wines. As the president of Tuck Beckstoffer Wines, he produces a dozen of Napa Valley’s most exciting and sought-after wines. Working with a spectrum of varietals, Tuck gives the consumer unparalleled quality in a range of prices.
Friday, Oct. 18, 6 p.m. -- Menu
Chef Mark Tarbell
braised lamb ravioli
butternut squash & sage
paired with: seventy five wine company 2012 sauvignon blanc
Chef Lee Hillson
pan seared scallops
tikka masala, micro celery & grilled flat bread
paired with: seventy five wine company "the sum" red wine
Chef Beau Macmillan
slow cooked beef short ribs
truffle whipped potatoes, brussel sprouts & bacon hash
paired with: 2011 melee grenache
Chef Audrey Enriquez
peanut butter & chocolate s'mores
graham cracker crumble, toasted marshmallow mousse& smoked peanut brittle
Saturday, Nov. 30, 6 p.m. -- Toronto renowned chef Paul Boehmer
For more information or reservations, call 480-607-2300 or 480-948-2100.
Sanctuary Camelback Mountain is located at 5700 E. McDonald Drive, Paradise Valley.