Tag Archives: Royal Palms

T. Cook's Interior

Thanksgiving menu offered at T. Cook’s at Royal Palms

This Thanksgiving, leave the cooking to T. Cook’s, the renowned restaurant at Royal Palms Resort and Spa, A Destination Hotel, and enjoy two dining opportunities with a buffet or specialty menu from Chef Paul McCabe.

Guests of T. Cook’s have the opportunity to choose from a prix-fixe menu or holiday buffet featuring Carved Free-Range Turkey and other Thanksgiving dishes. Details include…

Thanksgiving Dinner Menu at T. Cook’s

Thursday, November 27, 2014
Available from 10:30am to 8:00pm

Prix-fixe menu with your choice of three courses including Carved Free-Range Turkey, Crispy Duck Confit, Loch Duart Salmon, Bourbon Pecan and Dates dessert and more.
$80 per person, $29 for children ages 6-12 years old, gratis 5 years or younger. Does not include tax or gratuity. Reservations are required.

Thanksgiving Palmera Holiday Buffet
Thursday, November 27, 2014, Available from 11:00am to 4:00pm

Specialty Holiday Buffet with carving stations will include Roasted Beet Salad, Carved Free-Range Turkey, Tahitian Squash Soup, Carved Herb Crusted NY Strip, Organic Apple Galettes and more. $65 per person, $20 for children ages 6-12 years old, gratis 5 years or younger. Does not include tax or gratuity. Reservations are required.

To book a reservation, click here or call 602-808-0766.

Mark Boisclair Photography, Inc.

Royal Palms Offers Labor Day Deals

As summer comes to a close, why not hold onto the last few precious moments and celebrate at one of the Valley’s most luxurious resorts, the Royal Palms Resort & Spa?

The resort is offering a special discounted package (over 60% off a standard room rate of $479) with its DeLuxe Lounging Package, along with live music and special dining offers all weekend long.

Some of the deals:

• DeLuxe Lounging Package (Valid now through Sept. 30, 2014): Purchase two nights, receive the third night free. Plus, receive two Alvadora Spa credits and one $25 T.Cook’s dinner for two credit. Includes:
• Starting at $179/night (after 3rd night is applied).
• Three nights of luxury accommodations
• Two $40 Alvadora Spa Credits (each valid on one regularly priced 50 minute or more treatments)
• One $25 T.Cook’s dinner for two credit
• Early check-in of noon, late checkout of 2pm (based on availability)
• Receive over $100 in value from $179/night!
Restrictions: Resort credits do not include alcohol, taxes or gratuities. Alvadora credit is valid on regularly priced 50 minute or more treatments and gratuity is based on original price and cannot be combined.

Friday, August 29th
• Live music on the lawn from 8pm – 10pm by local band Sugahbeat.
• Happy Hour The Mix Up Bar ($5 sips and bites from 4 – 7pm).
• T. Cook’s three-course Taste of Summer dinner menu for $40 per person.

Saturday, August 30th
• Poolside DJ spinning from 11am – 4pm.
• Live music from Jo Watson and the Birdman at The Mix Up Bar from 7pm – 10pm
• T. Cook’s three course Taste of Summer dinner menu for $40 per person.

Sunday, August 31st
• REVERSE HAPPY HOUR – The Mix Up Bar from 8pm – midnight with $5 sips and bites.
• Poolside DJ spinning from 11am – 4pm.
• Live music from Jo Watson and the Birdman at The Mix Up Bar from 7pm – 10pm
• T. Cook’s three course Taste of Summer dinner menu for $40 per person.

For more information, visit www.royalpalmshotel.com or call 602-840-3610.

Mesa Fire Station 219 received LEED Gold Certification, the first for a fire station in the City of Mesa.

Project News: Sept/Oct 2013

>> DPR renovations include multiple healthcare projects

Healthcare projects kept DPR Construction busy with renovations at St. Joseph’s Hospital and Medical Center, Banner Boswell and Osborn Medical Center:

** The EP Cath Lab No. 1 project at St. Joe’s was a 1,300 SF renovation of the existing cath lab room to meet ADHS Health Guidelines. HKS was architect for the $365,000 project.

** The Banner Boswell hybrid OR project included updated staff lockers, finishes upgrades to the pre-op area and renovating 2 standard ORs and providing a new hybrid OR. HKS was architect for the $11M project.

** The Osborn MC project included the remodeling of the 18 diagnostic care unit rooms and support space. HVAC and electrical upgrades were also performed. Synectic Design was architect for the $700,000 project.

Two non-medical projects included the Chandler central plant expansion at Digital Realty and the Chandler K&L suites also at Digital Realty. Subcontractors included Bel-Aire Mechanical, Alliance Fire Protection, Cupertino Electric, Ace Controls, D.H. Pace, Ganado Painting & Wallcovering, Progressive Roofing and Metal Weld.

 

>> Royal Palms Resort and Spa unveils renovation of T. Cook’s

The Royal Palms Resort and Spa, Phoenix’s historic boutique resort, unveiled the restaurant’s three-month revitalization project in early September. Royal Palms teamed with Phoenix-based creative design team Bar Napkin Productions and its Founding Principal Haley Balzano to develop the interior design which boasts vibrant shades of authentic colors of the desert and an overall softer palette. Boldly colored chairs surround rustic wooden tables adding depth and diversity to the dining room, while iron chandeliers create a sense of intimacy and stimulate enchanting experiences and romance. The project also features a newly crafted wine and tequila room and an expanded bar. Howard S. Wright, a Balfour Beatty company, was the general contractor.

 

>> W.E. O’Neil Construction picked for Hohokam Stadium Renovation

W.E. O’Neil Construction was hired as construction manager at risk for the renovation of Hohokam Stadium in Mesa, which will serve as the 2015 spring training facility for the Oakland A’s. The Chicago Cubs are getting a new facility in 2014 — Riverview Park — and the A’s are leaving Phoenix Municipal after this coming Cactus League season. The Mesa City Council voted unanimously for the hiring W.E. O’Neil to provide input on several aspects of the project and the procurement of five hydrotherapy tanks for a total cost just shy of $560,000. The GC will also have a hand in project design, cost-estimating, development and coordinating with the city during the construction process. Under a facilities use agreement signed with the A’s, the City of Mesa covers the first $15M of the renovation and the accompanying Fitch Park, and will split the next $5M with the team.

 

>> El Mirage Police facility tops out

The El Mirage Police facility project topped out recently. The current facility is housed in trailers and modular buildings that are outdated and do not provide the proper space for law enforcement personnel to function in a safe and secure environment. The new police station will be the first building in a civic area that will ultimately include other structures. The site for construction is directly south of the City’s new award-winning Gateway Park. Voters approved the funding in the fall of 2011 and Arrington Watkins, architect/designer, along with D.L. Withers Construction, were awarded the project.

 

>> Mesa Fire Station 219 earns LEED Gold Certification

Mesa Fire Station 219 received its LEED Gold certification and plaque, the first for the City of Mesa. The project, completed in 2012 by D.L. Withers Construction and designed by Perlman Architects, used several sustainable practices that included solar panels, a solar hot water system, insulated concrete exterior walls and an insulated cool foam roof.

 

Royal Palms exterior

Royal Palms Announces New Executive Chef

Royal Palms Resort and Spa, Phoenix’s historic luxury boutique resort, announces the upcoming revitalization of longtime renowned restaurant  T. Cook’s.  The evolution entails an interior redesign of the restaurant and bar, in addition to the highly anticipated hire of Paul McCabe as Executive Chef.  Chef McCabe joined the team on Monday, May 13, 2013 prior to the restaurant’s upcoming three-month revitalization debuting early September 2013.

Royal Palms has teamed up with Phoenix-based creative design team Bar Napkin Productions directed by Founding Principal Haley Balzano to develop the interior design which will boast vibrant shades of authentic colors of the desert and an overall softer palette.  Boldly colored chairs will surround rustic wooden tables adding depth and diversity to the dining room, while iron chandeliers create a sense of intimacy and stimulate enchanting experiences and romance.  The project will also feature a newly crafted wine and tequila room and an expanded bar.

“Together with Haley Balzano as architect and Howard S. Wright as general contractor, we are confident the enhancements at T. Cook’s will elevate the experience for our guests while still preserving the wonderful sense of place,” says Steve Benson, General Manager of Royal Palms Resort and Spa. “The dining room will feature a brightened color scheme accented by contemporary design elements, creating a space which will only be further elevated by the culinary creations of Chef Paul McCabe.”

As the revitalization expands into the bar, it continues to couple the open and inviting style of Mediterranean design with the warmth of the desert Southwest.  The expansion will also create additional nooks and engaging conversation spaces bolstering a handsome setting for food, drink and live entertainment. Since food and beverage has always been at the cornerstone and lure of Royal Palms, the new bar venue reinforces the resort’s dedication to the culinary arts.  The bar will serve as a canvas for the Chef’s brilliant creativity with smaller plates and signature beverage programs.

Throughout the summer season, Chef McCabe will helm the kitchen for the new Cervantes Bistro located amidst a collection of original artwork meticulously exhibited by Celebration of Fine Art.  The bistro will showcase a light summer fare menu as well as Chef McCabe’s weekly creations from the “Test Kitchen”.  As Executive Chef, McCabe will also oversee all culinary operations at the resort including social events and private dining.

Chef Paul McCabe joins Royal Palms from San Diego where he is known as a veteran food and beverage executive, most notably for his eight-year contribution as Executive Chef of L’Auberge Del Mar Resort and Spa and the launch of the resort’s award-winning fine dining restaurant Kitchen 1540.  A Sedona native and avid mountain biker, Arizona is home to Chef McCabe where he began his culinary career.  Among his culinary ventures are serving as Executive Chef at such prestigious establishments as Enchantment Resort in Sedona before moving to Southern California to become Executive Chef of L’Ermitage Hotel in Beverly Hills.  Other career highlights include participating as guest chef at the James Beard House in New York four times over the years, in addition to receiving such awards as “rising star of American Cuisine” by the James Beard Foundation and the Wine Spectator Magazine Award of Excellence, among other accolades.

Chef McCabe is excited to play a significant role in the next chapter of T. Cook’s evolution.  His culinary style can be summed up in three words – simple, pure and accurate – which are all precisely in line with the Mediterranean principles of simple preparations and uncomplicated dishes.  Furthermore, he is excited to delve deeper and mix his passion with the wants and needs of T. Cook’s current clientele.

“This summer will serve as a time to engage the palettes of our patrons,” says Chef McCabe. “We will utilize a ‘Test Kitchen’ approach showcasing specials offered on Wednesday nights that may ultimately appear on the fall menu.  I’m looking forward to interacting with long-term guests and Valley residents to embrace the future together.  I’m also eager to establish relationships with local purveyors to ensure we are sourcing the freshest and most seasonal ingredients.”

To learn more, visit www.royalpalmshotel.com/restaurant and follow on Facebook at www.facebook.com/RoyalPalms and www.facebook.com/TCooksPhoenix, Twitter at @RoyalPalmsHotel and Instagram at @royalpalmshotel.

AZ Wine Dine Logo

SECOND ANNUAL AZ WINE & DINE SIZZLES IN SCOTTSDALE THIS SPRING

The Valley’s stars of the culinary scene will gather for a high-energy celebration of food and wine at the second annual AZ Wine & Dine, hosted by the Arizona Lodging & Tourism Association, to be held at the hip, urban setting of Scottsdale Quarter on April 4, 2013.

AZ Wine & Dine night imageAZ Wine & Dine targets executive foodies and is designed to highlight the distinct variety of culinary outlets at Arizona hotels and resorts, as well as showcase several Scottsdale Quarter restaurants and a wide variety of wines and craft beers. Additionally, much of the proceeds benefit the educational efforts of the Arizona Lodging & Tourism Association.

The lush and luxe setting of Scottsdale Quarter provides the perfect setting for attendees to experience culinary delights from hotel and resort participants including: The Phoenician, The Four Seasons Scottsdale at Troon North, Fairmont Scottsdale Princess, T. Cook’s at Royal Palms, Westin Kierland, Montelucia, TK’s Urban Tavern, District American Kitchen & Wine Bar and many more.

AZ Wine & Dine dusk image“It is important for us to produce a culinary event where local foodies and business executives can be a tourist in their own town, enjoying samples from top resorts and restaurants in a fun and festive atmosphere,” said Arizona Lodging & Tourism President & CEO Debbie Johnson. “AZ Wine & Dine’s inaugural year sold out, so it’s clear that the Valley’s finest chefs combined with this venue is a recipe for success.”

AZ Wine & Dine will feature 20 booths offering culinary samples paired with fine wines and craft beers, live music from the Shining Star Band and a silent auction with amazing deals on vacation getaways and gift certificates from Scottsdale Quarter’s eclectically rich mix of specialty shops.

When: Thursday, April 4, 2013 5:00 p.m. – 8:00 pm.

Where: Scottsdale Quarter (Scottsdale Road and Greenway)

Tickets: $75 in advance; $100 day of the event (includes all food and beverage)

Advance purchase is strongly recommended as the event sold out last year.

*No one under 21 years of age will be admitted. AZ Wine & Dine will be held rain or shine.

AZWineandDine.com, Twitter: @azwineanddine, Facebook: AZ Wine & Dine

Lipczynski_ChefSicolo_2519

Royal Palms Announces New Executive Chef Todd Sicolo

Royal Palms Resort and Spa, Phoenix’s historic luxury resort, is pleased to announce Todd Sicolo as Executive Chef. A veteran food and beverage executive with extensive luxury hotel experience, Chef Sicolo graduated from the Culinary Institute of America in Hype Park, New York, and boasts nearly 25 years of widespread culinary experience.

“We are very excited to welcome Chef Sicolo to the Royal Palms team” said Steve Benson, General Manager of Royal Palms Resort and Spa. “It did not take long to realize that his culinary style, technique and passion are the perfect fit for the direction we are headed for T. Cook’s and the entire property.”

In his role as Executive Chef, Sicolo will oversee all culinary operations at Royal Palms, including assuming responsibility of the resort’s highly acclaimed T. Cook’s restaurant and T. Cook’s Lounge, business and social catering, meeting and group functions, banquets and 24-hour room service of the 119-room resort.

Chef Sicolo intends to maintain T. Cook’s signature Mediterranean inspired cuisine, however he is already working on plans to breathe new life into the menu with more playful dishes and sexier presentations. The refreshed menu will promise to meet the preferences of the modern diner, while upholding the casual and comforting feel that is T. Cook’s.

Most recently, Chef Sicolo served as Executive Chef of the Arizona Biltmore Resort & Spa over the past five years. Prior to this, he honed his culinary skills as Executive Sous Chef at Boca Raton Resort & Spa in Boca Raton, Florida. Chef Sicolo has also served as Executive Chef at other notable luxury properties including Little Dix Bar, A Rosewood Resort in the British Virgin Islands and La Costa Resort & Spa in Carlsbad, California.