Tapioca-Crusted Snapper
Dried Fruit Basmati Rice, Chile-Lime Vinaigrette
Ahi Tartare
Pine Nuts, Mint, Ancho Chile, Sesame Oil
Our waiter, Bryan, prepares the Ahi Tartare for us.
Apropos of earlier in the evening when we attended a Red Dress Gala in support of Women’s Cardiac Care, Bryan shapes the tuna into a heart.
Spinach Soufflé, Parmesan Cream
Roasted Marrow Bones
Passion Fruit Panna Cotta
Lemongrass Consommé, Coconut Sorbet
I think I’ll just let the photos speak for themselves.
The Fairmont Scottsdale Princess is a luxury resort that has come to reflect the dynamic environment that surrounds it — where sun-washed stone and bright green cottonwoods rise up to meet the pale-blue sky and majestic purple mountains. But it tops my list for these reasons: Michael Mina’s Bourbon Steak Restaurant and my absolute favorite amenity, a copy of his cookbook in every suite! Now that’s my kind of bedtime story 🙂
A special thank you to Mandy, Rachel, Jana and Laura for an enchanted evening…
…cheers girls, YAY for Pink Champagne AND a good cause!
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I’d be thrilled with just the spinach souffle and passionfruit panna cotta. What a gorgeous feast!
Good LAWRD, woman! This is amazing!!! I know it can seem a bit over-done with all of the exclamations, but they are so well deserved. You are right, the photos do speak for themselves AND a cookbook to boot?!?! I would be in heaven. I have a great recipe for a carrot souffle, but I’m lov’n the punch of color with the spinach. Yum.
I”m glad you had so much fun.
xoxox Amy
hi lori
again a beautiful insight into tasting with the eyes !