Tag Archives: T Cooks

RP Christmas Entry

Royal Palms opens 12 Days of Christmas Boutique

RP Christmas TreeMake this holiday season extra merry when you visit the 12 Days of Christmas Boutique at Royal Palms Resort & Spa, a Destination Hotel. The pop-up shop, opening on Sunday, December 14, will offer a number of Royal Palms exclusive gifts, candles, holiday ornaments, golf clothing and accessories, specialty signs and more.

Throughout the 12 Days of Christmas, the T. Cook’s bakery will be whipping up a cookie of the day that will be sold exclusively in the holiday boutique with delicious options including Double Fudge Peppermint, Pumpkin Spice Woopie Pie, Cranberry Orange Macaroon and Brown Butter Toffee Blondie.

Event details include:

• 12 Days of Christmas Boutique at Royal Palms Resort & Spa is open daily from December 14 through December 25 from 10 a.m. until 7p.m.

• The boutique will sell items exclusive to Royal Palms, including luscious robes, gift card packages and Alvadora Spa Neroli Signature gift bags, holiday themed gifts and a cookie of the day.

• Cookie boxes are priced at $15 for one dozen and $7 for a half dozen.

Select purchases made at the Christmas Boutique will go toward supporting Phoenix Children’s Hospital. For more information, visit www.royalpalmshotel.com/ or call, 602-840-3610.

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.

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

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

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.

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.

Scottsdale Culinary Festival

Behind The Scenes: Scottsdale Culinary Festival [VIDEO]

From April 17 to the 22nd, Valley residents flocked to Scottsdale to wine, dine and let loose for one of the biggest culinary festivals in the area — the Scottsdale Culinary Festival. With a wide range of events, Scottsdale Living went behind the scenes to capture the chaos and excitement both before and during the event.

Chefs from well known restaurants, including the Westin Kierland Resort & Spa, Eddie’s House, Talavera at the Four Seasons, Citizen Public House, T. Cook’s and so much more, were present to show off their culinary skills and fare to satiate the appetites of attendees.

Scottsdale Living even took a moment to speak with James Moser of the Scottsdale League for the Arts, who discussed all the preparation and work that goes into creating such a successful, annual event. We’ve also captured footage behind the curtains of the fashion show at the Eat, Drink & Be Pretty event.

Take a look for yourself of all of the food, fashion and fun from the Scottsdale Culinary Festival:

Video by Josh Estes and Michael Gossie

For more information about the Scottsdale Culinary Festival, visit scottsdalefest.org.