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.
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.
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.
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.
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,