Be Wined & Dined In Style – Tonight At Scottsdale Quarter


wineanddineScottsdale Quarter is the place to be April 2 for a high-energy and upscale celebration of food and wine, at the fourth annual AZ Wine & Dine, hosted by the Arizona Lodging & Tourism Association, from 5-8pm.

AZ Wine & Dine is a foodie fest boasting 19 of the Valley’s top resort and hotel restaurants, plus several Scottsdale Quarter favorites and a stellar selection of wines, provided by Young’s Market Company and craft beer, provided by Hensley Beverage Company. Each restaurant booth features a winery offering at least two different varietals that are beautifully paired with the dishes, providing a perfect opportunity to discover new flavors and new favorites.

Attendees can anticipate enjoying the following:

Alto ristorante e bar, Hyatt Regency Scottsdale at Gainey Ranch:
House-made lamb meatballs, fava beans, shaved Pecorino, morel mushrooms and pistachios
Strawberry cheesecake tart

Arizona Grand Resort & Spa:
Seared scallop, chorizo risotto, cherry balsamic gaujillo reduction
Caramel banana crunch torte

The Boulders, a Waldorf Astoria Resort:
Braised pork belly, blue corn waffle, gooseberry jam
Aleppo pepper spiced shrimp, charred corn, chorizo risotto, citrus fennel salad

Brio Tuscan Grille:
Spicy shrimp with black pepper cream sauce over an olive oil toast point
Fresh mozzarella and grape tomato Caprese skewer with balsamic reduction and fresh basil

deseo, The Westin Kierland Resort & Spa:
Bay scallops topped with plantain “fufu,” plantain chip, Aji Amarillo-pineapple chimichurri
Pork belly with malangon, pickled cabbage, guava glaze

District American Kitchen & Wine Bar, Sheraton Phoenix Downtown Hotel:
Duck confit quesadilla
Blueberry Citrus Tarragon Freezies

DoubleTree Resort by Hilton Paradise Valley – Scottsdale:
En Fuego slider burger with smoked cheddar cheese and Sriracha ketchup
Mini Doubletree cookie bites

Il Terrazzo, The Phoenician:
Jersey ricotta agnolotti, pimiento & squash salpicon, Parmigiano-Reggianno, Genovese basil, romesco, charred lemon crema

Renaissance Phoenix Downtown Hotel:
Kohlrabi cutlet, sautéed greens, pea tendrils, Pimm’s Cup vinaigrette

SOL Cocina:
Fresh fish marinated in anchiote, cilantro and lime; grilled and topped with avocado-cilantro sauce, salsa Quezada, green cabbage and pineapple-cucumber salsa

Talavera, Four Seasons Resort Scottsdale at Troon North:
Wagyu Short Rib Ravioli, fricassee of Maine lobster
Cheesecake panna cotta, roasted rhubarb

Tanzy:
Pork tenderloin with caramelized Brussel sprouts, fennel bulb, spiced Fuji apples, whole grain mustard emulsion

Top of the Rock, Marriot Phoenix Tempe at The Buttes:
Crispy chicken liver, creamed hominy, poultry caramel and cured egg yolks
Granola cookie, blood oranges, pistachios and chocolate

Toro Latin Restaurant & Rum Bar, Fairmont Scottsdale Princess:
Spanish ham croquettes: Chinese mustard, Emmental, chipotle, salsa criolla
Tuna Nikkei Ceviche: white soy, avocado, nori, sesame
Pumpkin picarones: pumpkin doughnuts, Tahitian anglaise

For libations, attendees will be some of the first in the Valley to sample Oculto, Anheuser Busch’s new tequila flavored beer, infused with blue agave for a bright citrus flavor that delivers a smooth, bold taste. The bottle packaging is decorated with multiple crown graphics, hidden messages and skulls that are revealed when the beer gets cold.

Additionally, a glass of Blanc de Bleu, the “World’s First Blue” sparkling wine will be offered to each guest as they enter the event. One hundred percent premium California chardonnay with an added hint of blueberry, makes up this delicate, Tiffany blue sparkling wine.

Entertainment will be provided by Shining Star Band and a silent auction offering deals on vacation getaways and gift certificates from Scottsdale Quarter’s eclectically rich mix of specialty shops. Much of the proceeds benefit the educational efforts of the Arizona Lodging & Tourism Association.

“It is important for us to produce a culinary event where local foodies and business executives can be tourists in their own town, enjoying beautiful wines and sweet and savory samplings from our top resorts in a festive atmosphere,” said Arizona Lodging & Tourism Association President & CEO, Debbie Johnson. “We strive to raise awareness of the quality of life benefits that Arizona’s tourism industry provides its residents and it’s clear that the Valley’s finest chefs, combined with this venue, is a recipe for success.”

Participating restaurants include:

Alto ristorante e bar, Hyatt Regency Scottsdale at Gainey Ranch
Arizona Biltmore, a Waldorf Astoria Resort
Arizona Grand Resort & Spa
The Boulders, a Waldorf Astoria Resort
Brio Tuscan Grille
deseo, The Westin Kierland Resort & Spa
Different Pointe of View, Pointe Hilton Tapatio Cliffs Resort
District American Kitchen & Wine Bar, Sheraton Phoenix Downtown Hotel
DoubleTree Resort by Hilton Paradise Valley – Scottsdale
Four Seasons Resort Scottsdale at Troon North
The Phoenician
Prado, Omni Scottsdale Resort & Spa at Montelucia
Renaissance Phoenix Downtown Hotel
SOL Cocina
Stonegrill, JW Marriott Phoenix Desert Ridge Resort & Spa
Tanzy
T. Cook’s, Royal Palms Resort and Spa
Top of the Rock, Marriot Phoenix Tempe at The Buttes
Toro Latin Restaurant & Rum Bar, Fairmont Scottsdale Princess

The cost at the door is $75; no one under 21 years of age will be admitted. Scottsdale Quarter is located at Scottsdale Road and Greenway Road. For more information, call 602.604.0729 or visit www.azwineanddine.com.

 

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