Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Phoenix >
Mar 9, 2007 05:49 AM

AZ you are so lucky!

Last night i was fortunate enough to enjoy a fabulous meal at the James Beard House in NYC. The guest chef was Beau MacMillan from Elements at Sanctuary Camelback resort and spa in AZ. The meal was absolutely amazing. I wish I had photos to send along. If you ever get the chance to enjoy this restaurant I dont think you will be disappointed.

Hors d’Oeuvre
Sesame-Scallion Biscuits
Thai Basil, Tomato, and Five-Spice Consommé
Deconstructed Escargot Potpie
Duck Three Ways
Wattle Creek Sauvignon Blanc 2006

Kobe Beef Carpaccio with Pickled Mango, Crisp Vegetable Salad, and Soy-Chile Drizzle
Wattle Creek Pinot Noir 2005
Seared Diver Scallop with Kurobuta Pork Hash and Creamed Grits
Wattle Creek Viognier 2004
Chilled Maine Lobster Tian with Spiced Cucumber Noodles, Avocado, and Miso Vinaigrette
Wattle Creek Chardonnay 2005
Snake River Farms Kobe Beef Short Ribs with Sweet-and-Sour Yams and Raspberry-Cherry Glaze
Wattle Creek Triple Play 2003

Chocolate–Peanut Butter Decadence
Wattle Creek Muscat Canelli 2005

Wines by Wattle Creek Winery.

  1. Click to Upload a photo (10 MB limit)
  1. Thanks for the post. Yes, Phoenix is a good spot for dining, from fine-dining all the way down to neighborhood spots. I do not think that it will become a destination dining city, like NYC, SF, NO and now Las Vegas, but its chefs hold their own. Living here has also changed my mind about dining at "resorts." We used to avoid them, like a plague, but historically, Phoenix (and I refer to the Metro Area) has sought, and cultivated excellent chefs at many of their resorts. That trend continues.

    Again, thanks for the kind words,

    1. You know what, we have been to Elements a number of times & while it was always good, we really just weren't blown away. With such a gorgeous setting, I think we were just expecting everything to be extraordinary.

      The last 2 times we went though we had tasting menus & the food was extraordinary - far, far better than previous occasions. I know that we will be arranging for a tasting menu from now on for any future visits. I don't think there is anything on the menu referencing this. I think you just have to arrange it ahead of time. Would definitely recommend it.

      1 Reply
      1. re: ccl1111

        The consensus seems to be that Elements was somewhat adrift until the current chef was hired. Let's hope the Sanctuary resort can hold onto him for at least a few years before he is snatched up by a Las Vegas megaresort.

      2. Good to know silverbear. Didn't know there was a change of chefs. That would explain it all. Thanks!

        3 Replies
        1. re: ccl1111

          silverbear or anybody here, do you know when the new chef arrived? Thanks!

          1. re: ccl1111

            Beau MacMillan was promoted to executive chef in November 2004, according to something I read recently. I think he had been there for a while in a lesser capacity, but the promotion evidently allowed him to thrive, resulting in the Iron Chef victory and accolades such as the one mentioned by the OP above.

            1. re: silverbear

              Thanks! Who did he beat on Iron Chef?

        2. Bobby Flay

          Battle Kobe Beef

          Our only experience with him have been the Lunch n Learns he promotes does during the summer at the resort. These are fun and interesting events but we keep saying we need to make it out to Elements for dinner one evening to actually try his cooking.

          1. Sounds like the chef had a great supporting cast - Wattle Creek makes great wine!

            1 Reply
            1. re: azhotdish

              The supporting cast were all terrific(some supporting members from NY) and you are right about the wines..we were told to try the reds, we were told that they are particularly good, even though the dinner featured mostly whites