Tag Archives: Royal Palms Resort and Spa

hand over of house keys

REDW, Comerica Host Succession Planning Seminar

Research shows that 70% of family businesses will not make it to the second generation, and that 90% will not make it to the third.  Yet most family and privately held businesses do not have a leadership and capital succession plan in place.

REDWLLC, one of the largest and most respected certified public accounting and business consulting firms in the Southwest, is teaming up with Comerica Bank to host a series of complimentary seminars designed to provide practical guidance and answers to many tough questions about succession planning that business owners need to face.

The first session of the series will be held Thursday, October 30, 2014 at the Royal Palms Resort and Spa. Speakers Sandy Abalos, CPA and Principal in Charge of REDW’s Phoenix office, and Joe Maturo of Rivers & Moorehead PLLC will address the key roadblocks to successful planning and create a framework in which business owners and top leaders can effectively turn talk into action.

“Many business owners are so focused on day-to-day operations that they often neglect to think about planning for their future. It is totally understandable, but very risky,” said Christina Roderick, Senior Manager in REDW’s Phoenix Tax Department. “Our goal is to help business owners understand those risks and what proactive steps they can take to make succession planning not only a top priority but also an evolving, dynamic and productive process.”

“This seminar series will provide business owners with the opportunity to learn about various succession plans and show them what steps they can put in place now to maximize the value of their business in the future,” added Kevin Draper, Vice President, Relationship Manager, Comerica Bank.

Session topics will include:

• The top 5 myths about succession planning
• The risks of delaying succession planning
• The options available for structuring a plan
• Critical elements of succession planning, and how to apply them to your organization

For details or to reserve your seat, email Christine Egter or call her at 602-730-1150.

TCooks_Chopped Vegetable Salad with Salmon (Low)

T. Cook’s at Royal Palms Launches ‘Power Lunch Hour’

T. Cook’s, the renowned restaurant at Royal Palms Resort and Spa, A Destination Hotel, will be launching Power Lunch Hour – a thoughtful and ingredient-driven prix-fixe lunch menu, all in under an hour.

The new $24 prix-fixe menu, from Executive Chef Paul McCabe, will launch October 1 and includes a starter and main entrée. The Power Lunch Hour menu, which is available Monday through Friday, offers a fresh and local twist on traditional lunch favorites, with an array of light bites to hearty options that are perfect for a quick lunch or luncheon meeting.

In addition to these new items, T. Cook’s will also serve up complimentary macaroons to end the meal with a sweet treat. Guests are guaranteed a one-hour lunch and complimentary valet with car-side service upon departure between the hours of 11 a.m. and 2p.m.

A few items from the new Power Lunch Hour menu at T.Cook’s include:

• Roasted Beet Salad – caramelized yogurt, pistachio brittle, valdeon blue cheese and orange
• Chicken Panini – rotisserie chicken, crispy prosciutto, watercress and lemon aioli
• Flatbread – Serrano ham, fontina, mozzerella, pineapple and sweet reduction
• Chopped Vegetable Salad – vegetables from local farmers, local honey and pistou vinaigrette

For more information about Royal Palms and T.Cook’s, visit www.tcooksphoenix.com

Top5phx

Top 5 Accommodations: Phoenix (Spring-Summer 2014)

[cjtoolbox name='Experience AZ Top5']

Get ready to experience Arizona’s spring/summer 2014 Top 5 Accommodations in Phoenix! And use Experience AZ to guide you toward a visit that will make you want to come back time after time to keep crossing the must see hot spots off your Top 5 list’s.



Top 5 Accommodations: Phoenix

Hyatt Regency Phoenix
122 N. 2nd St. Phoenix, AZ 85004

(602) 252-1234
Website
Set within the center of cosmopolitan Phoenix, the Hyatt Regency Phoenix is an urban oasis of comfort and calm. From spacious suites to delicious dining and beyond, you can immerse yourself in the very essence of downtown Phoenix.

Palomar Phoenix, A Kimpton Hotel
2 E. Jefferson St. Phoenix, AZ 85004

(877) 488-1908
Website
Hotel Palomar has the largest rooms in downtown Phoenix, ranging from 410 to 1,700 square feet, as well as a pool and adjacent open-air lounge. Located at CityScape in downtown Phoenix, guests are just steps away from the US Airways Center, Chase Field, Phoenix Symphony and more.

Royal Palms Resort and Spa
5200 E. Camelback Rd. Phoenix, AZ 85018

(800) 678-8946
Website
Since it began as a couple’s desert getaway in 1929, this Phoenix, Arizona hotel has offered generations of guests the intimate atmosphere of a luxurious, private residence— along with the amenities of an award-winning resort.

Sanctuary on Camelback Mountain
5700 E. McDonald Dr. Paradise Valley, AZ 85253

(800) 245-2051
Website
Situated on 53 acres, the resort offers its guests unparalleled privacy and peace. Guests enjoy the most modern of pleasures and conveniences. The spa features 12 indoor/outdoor treatment rooms, a meditation garden, Sanctum Suite and Watsu pool.

The Ritz-Carlton Phoenix
2401 E. Camelback Rd. Phoenix, AZ 85016

(800) 542-8680
Website
The 11-story, 281-room hotel features spectacular city views, fine dining and an exquisite outdoor patio and pool.

funfactphx
pool

AzLTA honors 'Stars of the Industry'

The shining stars of the hospitality and tourism industry were celebrated at the annual Arizona Lodging & Tourism Association’s (AzLTA) Stars of the Industry awards luncheon, held last week at the Fairmont Scottsdale Princess Resort.

The Stars of the Industry award was created more than 40 years ago by the American Hotel & Lodging Association to recognize outstanding accomplishments in the lodging industry. While the categories have evolved over the years, the concept is still the same: to honor lodging and tourism employees who best symbolize the quality service of the industry.

The 2013 Stars of the Industry Winners

Outstanding Employee of the Year: Jarrod Voeller, Door Captain, Fairmont Scottsdale Princess

Outstanding Manager of the Year: Michael Cairns, Executive Chef and Director of F&B, Montelucia Resort & Spa

Front of the House Manager of the Year, Small Property: Kim Cole, Director of Public Relations, Four Seasons Resort Scottsdale

Front of the House Manager of the Year, Large Property: Thomas Williams, Director of Guest Services, Fairmont Scottsdale Princess

Heart of the House Manager of the Year, Small Property: Robin Younger, Director of Housekeeping, Royal Palms Resort and Spa

Heart of the House Manager of the Year, Large Property: Eddie Zrimsek, Assistant Spa Director, Montelucia Resort & Spa

Food & Beverage Employee of the Year, Small Property: Dusty Cox, Server, The Hotel Congress

Food & Beverage Employee of the Year, Large Property: Peter Genovese, In-room Dining and Pool Server, The Phoenix Marriott Tempe at the Buttes

Guest Service Employee of the Year, Small Property: Jason Kennedy, Bellman, The Boulders

Guest Service Employee of the Year, Large Property; Otto Valdez, Guest Services Supervisor, Tempe Mission Palms

Housekeeping Employee of the Year, Small Property: Lucas Alonzo, Houseperson, Hilton Scottsdale Resort & Villas

Housekeeping Employee of the Year, Large Property: Nilda Staniscia, Uniform Attendant and Seamstress, Montelucia Resort & Spa

Property Achievement awards in five categories were also announced at the event. These awards highlight programs that showcase the involvement of multiple employees and departments which go above and beyond to build a better community internally and externally.

Community Service: Arizona Biltmore

Guest Relations, Lodging: The Boulders, “True Waldorf Committee”

Guest Relations, Tourism: Phoenix Sky Harbor International Airport, “The Navigator Program”

Special Event, One Time: W Scottsdale, “CHILL”

Special Event, Ongoing: The Phoenician, “Discover the Phoenician with Phoe-Phoe and Friends”

Special Event Ongoing, Tourism: Phoenix Chapter of the Hotel Sales & Marketing Association, “Chinese Auction”

Good Earthkeeping Award: Loews Ventana Canyon Resort

scottsdale

Updates on the Hottest Spots in Scottsdale

75 Never Looked So Good

OEG-Flowers-610x360

Next time it’s your birthday, invite the world famous Dale Chihuly to come. That’s exactly what the Desert Botanical Garden is doing to commemorate its 75th anniversary. Credited with revolutionizing the Studio Glass movement and elevating the perception of the glass medium from the realm of craft to fine art, Chihuly has long held a love affair with the Sonoran Desert. And now he’s putting that love affair on display for the second time at DBG during Chihuly in the Garden. The exhibit blends the distinct shapes and colors of the desert region – think agave plants and the bold and brilliant sun – with Chihuly’s signature touches like brightly adorned glass balls in wooden boats. Behold Chihuly’s brilliant ability to weave his ornate pieces of art into the garden’s 50,000 indigenous plants including the iconic saguaro, cholla cactus and palo verde November 9, 2013 – May 18, 2014. The last exhibit, which ran in late 2008 and early 2009 attracted more than 550,000 over six months.

Wild West Lassoes New Cowboy Joints

Sure Scottsdale is nicknamed “The West’s Most Western Town,” but today the scene is more old west meets new west and a bit more Miranda Lambert than John Wayne. Two new modern-day saloons are adding to the collection of more than 80 hotspots in downtown, dubbed a “desert version of Miami’s South Beach” by The New York Times. The Western swung open its wooden doors with its name written in chalk on April 25, 2013. This honky-tonk is all about local country bands, home-style grub and whiskey cocktails with a cool western meets modern motif as the backdrop – think old church pews, a faux-leather bar, iron bar stools and a well-worn couch.

Just down the street, Dierks Bentley’s Whiskey Row made its debut on Independence Day as a 1920s-style saloon with a new country vibe and live tunes from national and local acts performing on a stage hanging from the ceiling directly above the bar. The owner, Bentley, who just so happens to be a Grammy-nominated country star and Phoenix native, is bringing a taste of the South to the desert with a comfort-food menu with items such as shrimp and fritters, fried pickles and BBQ grilled chicken chockfull of local ingredients. Self-serve beer and liquor on tap will quench any cowboy’s thirst.

Taste the Flavors of Real Mean Cuisine

foodtruckcaravan

Where can you get a satay daging beef skewer for dinner and a s’mores sandwich for dessert? Look no further than the Food Truck Caravan in downtown Scottsdale, which takes place each Saturday from 7:30 – 11:30 p.m. Featuring eight or more gourmet trucks from foodie havens such as Grilled Cheese Truck, Liberty Biscuits, Satay Hut, Spice It Up, Stickaberry, SuperFarm Food Truck and Udder Delights, expect everything from Southern comfort food and organic sliders to curriesand classic diner cuisine. This family and dog-friendly roundup is complete with picnic tables, live music and a caravan concierge, offering discounts at participating nearby local shops and art galleries for those who spend $8 or more on dinner.

Scottsdale – Shaken, Not Stirred

Scottsdale loves to shake things up when it comes to crafting cocktails. And there’s no better place to sip on a martini than jade bar at Sanctuary on Camelback Mountain, set to debut its new face this October. Named one of the best bars in America by Esquire magazine, this chic lounge is undergoing a major renovation that will nearly double its seating both inside and out but maintain its signature feature, floor-to-ceiling windows that offer incredible views of the surrounding mountains and valley. Cozy up with a friend or loved one at the stand-up drink bar made of authentic jade or on the patio, featuring a retractable shade, heaters and a fireplace.

You love cocktails, and you’re a fan of all things local. Then it’s time to mix it up, literally, at The Mix Up Bar, at Royal Palms Resort and Spa. Opening in September, this fun cocktail haven is the brainchild of Kim Haasarud, founder of nationally acclaimed beverage consulting company Liquid Architecture, and Paul McCabe, the new executive chef at T. Cooks, whose passion for locally sourced items is as much a part of him as his Arizona roots. Expect the unexpected with garden-to-glass cocktails featuring a lineup of ingredients like AZ Bitters Lab’s flavored bitters, La Bella Terre’s botanical sprays and vinegars from Outrageous Olive Oil & Vinegars, plus fresh produce and herbs grown in the new T. Cook’s garden. Pair a cocktail with a meal that’s designed to enhance the flavor of the alcohol.

hermosa inn

One of Scottsdale’s original cowboys, Lon Megargee, founder of the upscale, yet rustic The Hermosa Inn would be proud of the recent transformation at Last Drop at the Hermosa. This casual dining bar and grill was expanded to include outdoor seating. Daily happy hour features live entertainment and a new menu from Executive Chef Jeremy Pacheco that includes everything from salads and sandwiches to shared bites and pizzas. All handcrafted cocktails featuring house-made liquors, tinctures and bitters are whipped up by Last Drop’s Travis Nass.

On the Edge of Ingenuity

Home to more than 100 galleries, Scottsdale has long been an art mecca that’s inspired some of the greatest creative minds of the 20th and 21st century. On The Edge Gallery, an artist co-op featuring work by more than 40 artists, tells the story of just a few of these great minds through jewelry, ceramic and paintings. Step in the 2,000-square-foot gallery in downtown and encounter artists such as Dave Bigelow, whose starkly beautiful crosses are carved locally in a small woodshop; Wyatt Moody, whose sculptures tell the story of mankind’s journey and connectedness to the Earth; and Sherry Herradence, whose mixed media prints depict her fascination with bold colors, flowers and the four seasons. This one-stop shop harnesses the creative of the Southwest and Scottsdale.

scottsdale

Updates on the Hottest Spots in Scottsdale

75 Never Looked So Good

OEG-Flowers-610x360Next time it’s your birthday, invite the world famous Dale Chihuly to come. That’s exactly what the Desert Botanical Garden is doing to commemorate its 75th anniversary. Credited with revolutionizing the Studio Glass movement and elevating the perception of the glass medium from the realm of craft to fine art, Chihuly has long held a love affair with the Sonoran Desert. And now he’s putting that love affair on display for the second time at DBG during Chihuly in the Garden. The exhibit blends the distinct shapes and colors of the desert region – think agave plants and the bold and brilliant sun – with Chihuly’s signature touches like brightly adorned glass balls in wooden boats. Behold Chihuly’s brilliant ability to weave his ornate pieces of art into the garden’s 50,000 indigenous plants including the iconic saguaro, cholla cactus and palo verde November 9, 2013 – May 18, 2014. The last exhibit, which ran in late 2008 and early 2009 attracted more than 550,000 over six months.

Wild West Lassoes New Cowboy Joints

Sure Scottsdale is nicknamed “The West’s Most Western Town,” but today the scene is more old west meets new west and a bit more Miranda Lambert than John Wayne. Two new modern-day saloons are adding to the collection of more than 80 hotspots in downtown, dubbed a “desert version of Miami’s South Beach” by The New York Times. The Western swung open its wooden doors with its name written in chalk on April 25, 2013. This honky-tonk is all about local country bands, home-style grub and whiskey cocktails with a cool western meets modern motif as the backdrop – think old church pews, a faux-leather bar, iron bar stools and a well-worn couch.

Just down the street, Dierks Bentley’s Whiskey Row made its debut on Independence Day as a 1920s-style saloon with a new country vibe and live tunes from national and local acts performing on a stage hanging from the ceiling directly above the bar. The owner, Bentley, who just so happens to be a Grammy-nominated country star and Phoenix native, is bringing a taste of the South to the desert with a comfort-food menu with items such as shrimp and fritters, fried pickles and BBQ grilled chicken chockfull of local ingredients. Self-serve beer and liquor on tap will quench any cowboy’s thirst.

Taste the Flavors of Real Mean Cuisine

foodtruckcaravan Where can you get a satay daging beef skewer for dinner and a s’mores sandwich for dessert? Look no further than the Food Truck Caravan in downtown Scottsdale, which takes place each Saturday from 7:30 – 11:30 p.m. Featuring eight or more gourmet trucks from foodie havens such as Grilled Cheese Truck, Liberty Biscuits, Satay Hut, Spice It Up, Stickaberry, SuperFarm Food Truck and Udder Delights, expect everything from Southern comfort food and organic sliders to curriesand classic diner cuisine. This family and dog-friendly roundup is complete with picnic tables, live music and a caravan concierge, offering discounts at participating nearby local shops and art galleries for those who spend $8 or more on dinner.

Scottsdale – Shaken, Not Stirred

Scottsdale loves to shake things up when it comes to crafting cocktails. And there’s no better place to sip on a martini than jade bar at Sanctuary on Camelback Mountain, set to debut its new face this October. Named one of the best bars in America by Esquire magazine, this chic lounge is undergoing a major renovation that will nearly double its seating both inside and out but maintain its signature feature, floor-to-ceiling windows that offer incredible views of the surrounding mountains and valley. Cozy up with a friend or loved one at the stand-up drink bar made of authentic jade or on the patio, featuring a retractable shade, heaters and a fireplace.

You love cocktails, and you’re a fan of all things local. Then it’s time to mix it up, literally, at The Mix Up Bar, at Royal Palms Resort and Spa. Opening in September, this fun cocktail haven is the brainchild of Kim Haasarud, founder of nationally acclaimed beverage consulting company Liquid Architecture, and Paul McCabe, the new executive chef at T. Cooks, whose passion for locally sourced items is as much a part of him as his Arizona roots. Expect the unexpected with garden-to-glass cocktails featuring a lineup of ingredients like AZ Bitters Lab’s flavored bitters, La Bella Terre’s botanical sprays and vinegars from Outrageous Olive Oil & Vinegars, plus fresh produce and herbs grown in the new T. Cook’s garden. Pair a cocktail with a meal that’s designed to enhance the flavor of the alcohol.

hermosa inn

One of Scottsdale’s original cowboys, Lon Megargee, founder of the upscale, yet rustic The Hermosa Inn would be proud of the transformation at Last Drop at the Hermosa. This casual dining bar and grill was expanded to include outdoor seating. Daily happy hour features live entertainment and a new menu from Chef Jeremy Pacheco that includes everything from salads and sandwiches to shared bites and pizzas. All handcrafted cocktails are made by Last Drop’s Travis Nass.

On the Edge of Ingenuity

Home to more than 100 galleries, Scottsdale has long been an art mecca that’s inspired some of the greatest creative minds of the 20th and 21st century. On The Edge Gallery, an artist co-op featuring work by more than 40 artists, tells the story of just a few of these great minds through jewelry, ceramic and paintings. Step in the 2,000-square-foot gallery in downtown and encounter artists such as Dave Bigelow, whose starkly beautiful crosses are carved locally in a small woodshop; Wyatt Moody, whose sculptures tell the story of mankind’s journey and connectedness to the Earth; and Sherry Herradence, whose mixed media prints depict her fascination with bold colors, flowers and the four seasons. This one-stop shop harnesses the creative of the Southwest and Scottsdale.

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.

Royal Palms exterior

Royal Palms debuts new T. Cook’s menu

Royal Palms Resort and Spa, Phoenix’s renowned luxury boutique hotel, announces the launch of brand-new dining menus at its acclaimed destination restaurant, T. Cook’s.  The new dinner and lounge menus focus on a renewed culinary approach to the restaurant’s signature Mediterranean cuisine, showcasing layers of French, Italian, Spanish and Greek flavors in a lighter, more modern interpretation of the region’s cuisine.

“The resort’s culinary team has done a tremendous job crafting the restaurant’s new approach, while maintaining the style, traditions and prestige T. Cook’s reflects,” said Steve Benson, Royal Palms Resort and Spa General Manager. “Both longtime patrons and visiting guests will recognize a stronger focus on smaller, sharable portions and plates that combine fresh and locally sourced ingredients to create big flavors, but executed with simple preparations.”

Diverse flavors permeate the menu as first introduced in the selection of appetizers, referred to as Tastes.  Crispy Sweet Breads offer a unique sweet and salty twist with house-made estate orange preserves, salted caramel and rosemary.  Penn Cove Mussels with charred chorizo, garlic, fennel, saffron and Parmesan toast and Maya Farms First Crop Beet Carpaccio with Fossil Creek goat cheese and spiced pecans showcase the highest quality ingredients prepared simply, yet deliciously.  Starters maintain seasonality in the Shaved Asparagus & Preserved Lemon salad with first of the year morels, Reggiano and heirloom tomatoes and the Truffle Spring Pea Soup with butter poached lobster, sweet pea tendrils and porcini mushroom cream.

This new, contemporary approach to highlighting Mediterranean flavors is further exemplified in the menu’s Mains as showcased in a Lamb Duet – an olive oil pressed rack, celeriac pudding, spiced shank, pearl pasta and pine nut crumble.  Local produce, handpicked directly from the property’s citrus grove, adds a bright citrus element to Crispy Black Cod with estate-grown orange salad, truffle creamed corn, roasted asparagus and sea salt.  Modern comfort food best describes the Gnudi – doughless cow’s milk ricotta ravioli with spaghetti squash, charred tomato broth and pesto.  Completing the dinner menu is an offering of Essentials, sides of vegetables such as Spiced Rapini & Reggiano and Caramelized Petite Root Vegetables.

T. Cook’s Lounge menu has also experienced a revival with an offering of casual bites mirroring the flavor profiles and sophistication of the new dinner menu.  Bar classics have seen a makeover as shown in the Bison Sliders with black fig ketchup, smoked onion marmalade served on toasted brioche and Flash Pan Calamari with mint, capers, fire-roasted tomatoes and garlic bread for dipping.  Zucca Chips take the place of fried zucchini; the crispy slivers are served with fried Italian parsley, Parmesan and fire-roasted red pepper dipping sauce.  Traditional Mediterranean fare such as Marinated Olives, Marinated Feta, Garlic Hummus and Bruschetta are each served with special accompaniments to liven up the dish.

Royal Palms Resort and Spa will soon introduce new brunch and lunch menus to debut mid-March.  In addition, T. Cook’s offers specialty menus for holiday dining, as well as seasonal specials.

To learn more, visit www.royalpalmshotel.com/restaurant and follow T. Cook’s on Facebook at www.Facebook.com/TCooksPhoenix and Twitter at @TCooksPhoenix.

Royal Palms exterior

Royal Palms debuts new T. Cook's menu

Royal Palms Resort and Spa, Phoenix’s renowned luxury boutique hotel, announces the launch of brand-new dining menus at its acclaimed destination restaurant, T. Cook’s.  The new dinner and lounge menus focus on a renewed culinary approach to the restaurant’s signature Mediterranean cuisine, showcasing layers of French, Italian, Spanish and Greek flavors in a lighter, more modern interpretation of the region’s cuisine.

“The resort’s culinary team has done a tremendous job crafting the restaurant’s new approach, while maintaining the style, traditions and prestige T. Cook’s reflects,” said Steve Benson, Royal Palms Resort and Spa General Manager. “Both longtime patrons and visiting guests will recognize a stronger focus on smaller, sharable portions and plates that combine fresh and locally sourced ingredients to create big flavors, but executed with simple preparations.”

Diverse flavors permeate the menu as first introduced in the selection of appetizers, referred to as Tastes.  Crispy Sweet Breads offer a unique sweet and salty twist with house-made estate orange preserves, salted caramel and rosemary.  Penn Cove Mussels with charred chorizo, garlic, fennel, saffron and Parmesan toast and Maya Farms First Crop Beet Carpaccio with Fossil Creek goat cheese and spiced pecans showcase the highest quality ingredients prepared simply, yet deliciously.  Starters maintain seasonality in the Shaved Asparagus & Preserved Lemon salad with first of the year morels, Reggiano and heirloom tomatoes and the Truffle Spring Pea Soup with butter poached lobster, sweet pea tendrils and porcini mushroom cream.

This new, contemporary approach to highlighting Mediterranean flavors is further exemplified in the menu’s Mains as showcased in a Lamb Duet – an olive oil pressed rack, celeriac pudding, spiced shank, pearl pasta and pine nut crumble.  Local produce, handpicked directly from the property’s citrus grove, adds a bright citrus element to Crispy Black Cod with estate-grown orange salad, truffle creamed corn, roasted asparagus and sea salt.  Modern comfort food best describes the Gnudi – doughless cow’s milk ricotta ravioli with spaghetti squash, charred tomato broth and pesto.  Completing the dinner menu is an offering of Essentials, sides of vegetables such as Spiced Rapini & Reggiano and Caramelized Petite Root Vegetables.

T. Cook’s Lounge menu has also experienced a revival with an offering of casual bites mirroring the flavor profiles and sophistication of the new dinner menu.  Bar classics have seen a makeover as shown in the Bison Sliders with black fig ketchup, smoked onion marmalade served on toasted brioche and Flash Pan Calamari with mint, capers, fire-roasted tomatoes and garlic bread for dipping.  Zucca Chips take the place of fried zucchini; the crispy slivers are served with fried Italian parsley, Parmesan and fire-roasted red pepper dipping sauce.  Traditional Mediterranean fare such as Marinated Olives, Marinated Feta, Garlic Hummus and Bruschetta are each served with special accompaniments to liven up the dish.

Royal Palms Resort and Spa will soon introduce new brunch and lunch menus to debut mid-March.  In addition, T. Cook’s offers specialty menus for holiday dining, as well as seasonal specials.

To learn more, visit www.royalpalmshotel.com/restaurant and follow T. Cook’s on Facebook at www.Facebook.com/TCooksPhoenix and Twitter at @TCooksPhoenix.