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L’Auberge Hosts a Special Dinner to Benefit Share Our Strength on February 17th

Posted on: February 11th, 2011 by Taryn Jeffries No Comments

With all this love in the air, with Valentine’s Day around the corner, we feel the need to keep it going.  So does the L’Auberge de Sedona.  They are hosting “Cooking from the Heart”, a special dinner to benefit Share Our Strength (one of our favorite organizations) on Thursday, February 17th.

Prepare to fall head over heels for the 6 course wine pairing menu created and prepared by L’Auberge Restaurant on Oak Creek’s Executive Chef David Schmidt and Executive Chef Lee Hillson from T.Cooks at Royal Palms.

The cost is $165 per person which includes the wine pairings. Proceeds from this event will benefit Share Our Strength in their mission to end childhood hunger in the United States.

Reservations are required so be sure to call 800-905-5745 to reserve your table.

A pre-dinner reception with Chef Lee Hillson and Chef David Schmidt at L’Auberge will begin at 5:15pm. View the menu by following this link.

L’Auberge’s ‘Celebrate Love’ room packages have been extended for this event.  You can stay overnight in one of their Cottages or Suites and receive up to a $125 nightly F&B or spa credit which can be applied to the cost of the dinner.  Be sure to mention this when calling to speak with reservation agents and ask about their additional special offers.

An epic dinner for you and your mate will be the perfect way to keep the love alive while helping out an amazing organization.

L’Auberge de Sedona | 301 L’Auberge Lane | Sedona, AZ | 800-905-5745

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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