VH & RA 14th Annual Media Reception Re-cap
PhoenixBites had the incredible opportunity to attend the VH & RA 14th Annual Media Reception that was held on Thursday, October 21st at the Arizona Biltmore. Upon arrival, we were immediately thankful to have been included among the esteemed guests that we saw working the room.
This event allowed all in attendance to sample the eclectic menus of all the resorts featured, as well as meet some of the staff for questions and explanations of the foods presented. We had an amazing time testing out all of the tasting portions and left completely sated with some new favorites!
Here is a list of the treats we sampled:
*Home-made Liquor-Infused Marshmallows (choice of Kahlua, Baileys, or Amaretto)
These are featured on the patio beside a 9 foot fire pit.
Taryn: I tried the Amaretto infused marshmallow. There was an adorable mini fire set up for toasting. I quite enjoyed the sweetness along with the slight hint of the Amaretto. I will definitely make a trip to their patio for a few more!
Amy: I opted for the Baileys Irish Cream marshmallow. I must admit, I’m not a big marshmallow fan unless they are toasted and black, but I gave it a shot. My surprise? I loved it. Slightly heavy on the Baileys (just the way I wanted it)… a few more and I might have been tipsy. I will definitely try more of their marshmallows on my next visit to Different Pointe of View (along with their delicious Braised Duck Ravioli –my favorite dish there).
*Pan-seared Diver Scallop over Cheesy Grits, Garlic Green Beans and Topped with a Crispy Pork Belly and a Red Pepper Glaze.
Taryn: I thoroughly enjoyed this dish, with the exception of the pork belly. This is probably because it was my first taste of the delicacy. I really enjoyed the salty notes of the pork belly but found the texture to be a bit dry in my opinion. The scallops were prepared perfectly and the contrasting texture of the grits and green beans were quite complimentary.
*Turtle Fritter.
Amy: I would sacrifice myself for these turtle fritters. When the staff described these pecan turtle fritters served in a marshmallow sundae – I knew I needed to try this. I devoured the gooey marshmallow crème, using the fritter as my vehicle and saving the black cherry, served on the side, for my last indulgence. By far, this dessert was my favorite sweet treat of the night.
*Shrimp Octopus Salad (baby octopus, Arizona shrimp ceviche style)
Taryn: In all honesty, I was a little trepidatious in trying this. The baby octopus unnerved me a touch – but for our readers, I will try anything! I was very pleasantly surprised. The octopus and shrimp worked very well together and I quite enjoyed the ceviche style sauce.
*Duck Confit Cannelloni with Blackberry Mole Sauce
Amy: This was my winner… my favorite entrée of the evening! It was everything I love: salty and savory. The blackberry mole sauce was rich and complemented the cannelloni nicely.
*Salt & Pepper Lollipops in Raspberry and Hazelnut
Amy: I chose to try the hazelnut lollipop made with rich dark chocolate and crunchy hazelnuts. A nice little morsel of chocolate on a stick: perfect for on the go. These would make for excellent gifts.
*Grass-fed Lamb with a Honey/Jalapeno Glaze, topped with Spinach and White Wine/Vinegar Beets Topped with Crispy Leeks.
Taryn: This was amazing. The fact that the Chef Brad Cooper completely explained the dish and walked us through the ingredients definitely added to the tasting experience. The lamb was so tender and the spinach was fresh and light. I would definitely head out to The Wigwam to try out their menu if this dish was any indication of the quality product being put out. The beets were so flavorful and the crispy leeks were so flavorful and added to the overall taste of the dish.
Amy: The staff at this table was extremely friendly and helpful in explaining the dish’s components. Often times at these sort of events, we are just handed a plate and left to do the guesswork to identify the ingredients. Not here! I am absolutely not a beet fan, but Chef Brad made me a beet-believer. They were delightfully tart and slightly crunchy. Paired with the crispy leeks, it made an amazing side dish to the lamb. As for the lamb, I can’t comment much only because I despise the protein and leave all things lamb-related to Taryn, but it did look delicious!
This table was by far the most aesthetically appealing. It was set up like a farmer’s market table – which was a representation and celebration of their own Farmer’s Market that will make its debut November 21st. We were told that renovations on their newest restaurant should be completed by the end of the year. The restaurant will feature Al Fresco indoor and outdoor dining. We can’t wait to see it!
The Wigwam also provided diners with adorable natural gift bags filled with handmade soap, Ceretta’s chocolate bar and some Arizona flower seeds.
*Roasted Duck with Potato Gnocchi, Chanterelle Mushrooms, Pickled Brussels Sprouts and Apple Balsamic Sauce.
Taryn: I found the duck to be very tender and absolutely delicious. I cannot say enough about the Brussels sprouts. I have never enjoyed them, to the point that I have avoided them for my entire adult life. I have no idea what magic they used to prepare these, but I absolutely loved them and am so thankful to have tried them.
Amy: The duck was extremely tender and cooked to perfection. Every slice melted in my mouth. Like Taryn, I adored the Brussels sprouts and have never been a fan. Who knew these little green sprouts could be so delicious?
*Corn & Sage Muffin topped with Apple Compote and a Candied Sage Leaf
Taryn: The apple provided a nice contrast to the muffin, although it was very sweet. Not a huge fan of the candied sage leaf.
Amy: The cake was much sweeter than my liking, but I did enjoy the apple compote. The candied sage leaf was an innovative garnish and I loved it!
*Home-made Potato Gnocchi with Wild Mushrooms, Micro Greens, Pan-seared Pork Chorizo with a Lemon Buerre Blanc
Amy: First off, we were so welcomed by the gentleman staffing this table. The Beverage Manger, Anthony, and the Director of Banquets, Craig, took their time to explain these dishes before sending on our way with these plates. The Potato Gnocchi was delicately paired with the mushrooms and greens and lightly dressed with a mouthwateringly-good Lemon Buerre Blanc. I’m not a huge fan of chorizo, but it lent texture and a saltiness to pull the dish together. All in all, it was lovely and light!
*Pan-seared Lamb Lollipop, Wild Mushroom Herb Risotto with Mint Demi Glace
Taryn: My second opportunity to feast on my new favorite thing! Yet again, I was very pleased. Tender meat and the demi glace were very clean and vibrant. Delicious!
Talavera – Four Seasons at Scottsdale Troon North
*Venison Loin with Celery Root Blini and Xocopili Chocolate Sauce
Amy: The venison was very tender, but I must say, I was not a fan of the sauce. The blini, however, was moist and tasty. If the celery root blini had been served alongside another dish, I would have been a happy camper!
*Roasted Chestnut & Truffle Soup
Taryn: In the interest of being honest, I was not a fan of this dish. I am under the impression that I may just not be a fan of Truffles. We did speak to others that had tried the soup and they thoroughly enjoyed it. So, with that being said, Chef Marcus Maggione was very friendly, informative and hospitable.Amy: Chef Marcus was extremely cordial, but this soup… I did not love. Others enjoyed it though!
DoubleTree Paradise Valley Resort
*Chicken Mole served with Turmeric Rice and Poached Veggie Slaw,
Taryn: The mole was very delicate for having been prepared with over 25 spices. The Veggie Slaw was a nice treat, full of crunchy jicima, carrots and fresh peas with just the slightest kick of spice.
Amy: I felt that the dish lacked the freshness and flavor that I experienced with the other dishes being served at the event. However, I would certainly be willing to give the resort another shot.
*DoubleTree Chocolate Walnut Cookie.
Each guest received these in room upon arrival – warm and served with milk.
Chef Scott Robuck was on hand and serving up the following:
*Strawberry Consommé with Strawberry Caviar
*Liquid Nitrogen Frozen Chocolate Covered Strawberry with Chocolate Covered Poprocks
Taryn: Both of these items were so unexpected, fun and utterly delicious. My first reaction remains the best description I can provide…stupid good!
Amy: Holy wow! This was a pair to remember and I’m still talking about it among my friends and family. What an innovation! Such a fun and delicious treat; I cannot wait to try more of their creations.
Sheraton Wild horse Pass – Kai
Head Chef, Michael O’Dowd greeted us and explained all the dishes with such enthusiasm that you could feel his passion for food as if it were your own.
*Wild Game Machaca on Fried Bread Pillow with Chili Aioli
Taryn: I have to say that this dish was more than likely my overall favorite of the evening. It was very straight-forward and seemingly simple, but the flavors were complex and amazing. The fried bread pillow was delicate and fluffy and the chili aioli that topped the machaca was just beautiful and perfect. I almost snuck back to the table for seconds!
*PeekyToe Crab Slider – Vietnamese spiced veg, toasted brioche bun with truffle oil
*Foie Gras Stuffing
*Black Bean Hummus
*Pumpkin Pie Pushup
Taryn: Absolutely ridiculous! This was a grown up version of the push-up of your childhood. The cinnamon slightly overpowered the pumpkin flavors, but I wasn’t sad about it in that it created nice warmth that contrasted with the chilly temperature of the push-up. If I could make a pumpkin pie that mimicked the flavors in this treat, I would have to host Thanksgiving dinner every year!
*Duck Confit with Risotto Cake
Taryn: I found this to be nice and smoky
Amy: Another duck confit! This dish was just as delicious as the duck confit we had earlier in the night – smoky and tender.
*Lemon Hibiscus Crème with Salted Dolce de Leche and a Pistachio-laced Cookie
Taryn: The crème provided some very delicate flavors and the cookie was a nice contrast to the crème.
Amy: The crème wasn’t overpowered by the lemon and hibiscus scents, but instead sweet with a hint of tartness. The sweet, caramelized pistachio cookie was a beautiful topper for the crème.
The evening was very enjoyable and we had the opportunity to make a few connections as well as meet so many friendly and gracious people from the numerous resorts involved – not to mention additions to our “must taste” lists!
*This meal was provided to us complimentary as a part of a media invitation. However, this has no effect on our opinions and comments regarding our experience. View our Disclosure Policy for further explanation.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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