Here are two Taste Talavera evenings this fall at Four Seasons Resort Scottsdale at Troon North that are a must-attend for any Scottsdale wine lover or foodie:
October: Ode to Proof
The October dinner provides a sneak peek of the new Proof restaurant debuting November 2012 at the Resort, while the November event brings together Executive Chef Mel Mecinas and his longtime culinary mentor, Chef Joachim Splichal, of the famed Patina Group in Los Angeles, Calif.
“The fall lineup showcases the diversity of our ‘Taste’ series,” says Director of Food & Beverage Bryan Feigenbaum. “Our Proof dinner will be high-energy, featuring comfort food classics with a twist. In November, we switch gears to reunite Chef Mecinas with his mentor, Chef Splichal, for the first time since 1997.”
The “Ode to Proof” dinner will be held on Saturday, Oct. 27. Guests can experience a sampling from Proof, an American canteen, opening in November 2012 at the Resort. Menu items include signature offerings such as the Sunizona Fried Green Tomatoes with crab remoulade, the “Chop and Pop” salad with organic farm vegetables and a sprinkling of popcorn and Chicken Fried Buffalo with buttermilk mashed potatoes. Proof will feature a culinary road trip across the 50 states, highlighting comfort food classics served in a relaxed, family friendly setting.
November: Meeting with the Mentor
Executive Chef Mel Mecinas will team up with Chef Splichal for the “Meeting with the Mentor” dinner on Friday, Nov. 30, joined by two other chefs who also trained under Chef Splichal.
Chef Mecinas will begin the meal with an amuse course of Smoked Salmon with a corn blini, one of the signature dishes from the Patina menu where he trained under Chef Splichal. Chef Splichal will create the first course, a Tower of Ahi Tuna, as well as the entrée course of Medallion of Venison. Phoenix-based Chef Matt McLinn, who works currently as Executive Chef Culinary Operations at Desert Mountain Club, will create the second course, a Shrimp & Wild Rice Gnocchi. Four Seasons Hotel Vancouver Pastry Chef Bruno Feldeisen will offer a four-part dessert tapas sampler, including signature items from the Patina menu where he worked under Chef Splichal.
The cost for both dinners is $85 per person; wine pairings are available for an additional cost. The flow-style evening allows patrons who wish to dine on the à la carte Talavera menu to do so — even if their tablemates choose the “Taste” option.