Dried Fruit Basmati Rice, Chile-Lime Vinaigrette
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!
If you had a chance to read yesterday’s post,
you would know that I am now enamored with Michael Mina. Here is another reason:
Truffle Butter Popcorn with Chives as a bar snack!
…which we thoroughly enjoyed with a glass of Michael Mina Iron Horse Blanc de Blanc 2000. Iron Horse produces a limited number of special cuvées for select chefs and restaurateurs including Michael Mina. (And, oh, by the way note the cool leather bar top).
From their website:
Blanc de Blanc is the most elegant and sophisticated of the Iron Horse cuvées, made from 100% Chardonnay.
It is ethereal – like drinking a cloud. It seems to effervesce away in your mouth and tastes like, among other flavors, a perfectly browned, lightly buttered slice of sourdough toast.
Ah yes, pair with popcorn anyone?
One of the chef’s signature items is this Trio of Duck Fat Fries. I’m laughing about posting it immediately after my heart healthy artichoke.
I was excited to get a tour of the kitchen. There are 4 deep-fryers in a row. It was explained three contain duck fat and one vegetable oil for vegetarians. The fries are seasoned, then fried, then seasoned a second time so they need their own fryer as to not mix the flavors. This array included smoked paprika fries paired with barbecue sauce, truffled fries paired with garlic aioli, and chive fries paired with spiced ketchup.
We all agreed they were the best fries we had ever eaten, bar none. His website gives a detailed recipe, please visit here.
Here, the designer used elements of the southwest; leather, wood, stone to create a breathtaking space. Blown away by every aspect of this restaurant from design and decor, to service, food and drink, I cannot wait to try other Michael Mina restaurants.
I want to extend a special thank you to Chris, Brian, Jennifer, James and the excellent staff at Bourbon Steak for the truly extraordinary evening.