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In The Kitchen with Chef Mel Mecinas of Crescent Moon

Posted on: November 19th, 2010 by Amy Martin 1 Comment

This week, I had the pleasure of attending an “In the Kitchen” event at Crescent Moon at Four Seasons Scottsdale. The event was held for local food bloggers to gather, taste and experience the new menu Chef Mel Mecinas has created. Susie Timm of Girl Meats Fork and Kirti Dwivedi of Diya Marketing organized and hosted the event along with the resort’s staff.

It was a fantastic, intimate evening filled with familiar faces of popular ‘tweeps’ (each introducing themselves first by their twitter handle) and four courses of modern Mexican deliciousness.

First, beverages were offered–our choice of Sangria or Aguas Frescas. I opted for the Sangria made with Arizona Stronghold’s Nachise and sipped away, quickly realizing that my glass was empty (it was THAT good) and needed a refill. Before the courses began, guests mingled and got to know the resort’s staff while appetizers were passed.

Of the appetizers, the Tempura Avocado with Sweet Chili Sauce (sauce served on the side in an adorable squirt vial) was the most popular and the talk of the night. I hear that it will make its debut on the Crescent Moon menu very soon.

First course: Camarones al Mojo (Shrimp / Huitlacoche Empanada / Mango-Habanero Sauce)

Just the right amount of heat (for my taste) with a hint of sweetness from the mango.

Camarones al Mojo

Second course: Seabass Chileno (Squash Blossom / Queso Fresco / Corn Sauce)

A beautiful dish and possibly my favorite of the evening.

Seabass Chileno

Third course: Mar y Tierra (Strip Loin / Chorizo / Scallop)

The scallop was to die for. I must say, I am absolutely not a chorizo fan, but this might have made me a believer. Really. I ate every bite off of my plate with nothing to spare.
Fourth course: Lime Scented Sopapillas (Dulce de Leche / Argentine Honey)

When these were served, we were all instructed to squeeze our limes over the sopapillas while they were still warm… and wow. Delicious. The perfect end to a flawless meal.
What will I order on my next visit to Crescent Moon? I’m torn between the Seabass Chileno and Mar y Tierra. I might need a dinner date to split plates with!

On our way out, we were given a parting gift–Mexican Hot Chocolate. They must have read my mind as I was secretly hoping for this and it was a perfect take-home treat.

Overall, it was a beautifully orchestrated evening. View a video of the evening by The Roaming Boomers.


Crescent Moon is open for breakfast and lunch every day and serves dinner Wednesday through Sunday.

To learn more about the restaurant or to view sample menus from Crescent Moon, visit fourseasons.com

Four Seasons Resort Scottsdale at Troon North / 10600 East Crescent Moon Drive / Scottsdale, AZ / 85262 / 480-515-5700

*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.

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About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

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One Response

  1. Amy,

    It was nice to meet you. We hope our paths cross again at another wonderful foodie event.

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