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AZ Wine and Dine Poised to Take Rightful Position as Scottsdale Culinary Classic

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In its third year, AZ Wine and Dine is bringing in the big guns…and kitchen knives!

On Thursday, April 3 from 5 p.m. to 8 p.m., this Arizona Lodging & Tourism Association signature event will gather together the Valley’s stars of the culinary and wine scene at Scottsdale Quarter for a high-energy and upscale celebration of food and wine that anyone within 100 miles would be a fool to miss.

AZ Wine & Dine is not just a food fest; it’s a FOODIE FEST, as it boasts 19 of the Valley’s top resort and hotel restaurants, plus several Scottsdale Quarter favorites and a stellar selection of wine and craft beer. Each restaurant booth features a winery offering at least two different varietals that are beautifully paired with the delectable dishes, providing a perfect opportunity to discover new flavors and new favorites.

Attendees can anticipate enjoying the following:

  • Four Seasons Resort Scottsdale at Troon North’s Executive Chef Mel Mecinas and Pastry Chef Lance Whipple: Burrata Cheese, Arugula Pesto, Smoked Bacon, Fricassee of Escargot, Garlic Focaccia and Chocolate Flourless Earl Grey Cake
  • Bourbon Steak, Fairmont Scottsdale Princess’ Chef Chris Curtiss: Hamachi Crudo with Avocado, Citrus, Truffle and Bourbon Bars of Chocolate, Peanut Butter & Marcona Almonds
  • The Boulders’ Palo Verde Chef de Cuisine Nicholas Hertel: Blackened Sashimi Tuna with Heirloom Vegetables, Mango Serrano Vinaigrette and BBQ Rubbed Pork Tenderloin with Sharp Cheddar Grits, Smoked Tomato Jam
  • Renaissance Phoenix Downtown Hotel’s Executive Chef Judson Branch: Grilled Pig Tail Slider, Saure Potato “Kraut,” Iberico Ham, Manchego Cheese, Cactus Pear
  • T. Cook’s, Royal Palms Resort and Spa’s Executive Chef Paul McCabe: Seared Scallops, Cornbread Puree, Apple, Celery, Maple
  • Top of the Rock, Marriott Phoenix Tempe at the Buttes’ Executive Chef Gregory Wiener: Agave & Chipotle Cured Lamb Belly Savory Donuts
  • District American Kitchen, Sheraton Phoenix Downtown Hotel’s Sous Chef John Marchetti: Churro Dusted Pork Street Tacos and District Melon Salad
  • Province, The Westin Phoenix Downtown Hotel’s Executive Chef Chad McDonald: Sonoran Beef Skewers and Crab Cakes
  • Hyatt Regency Scottsdale Resort & Spa’s Executive Chef Eric Howson: Seared Scallops and Chocolate Caramel Tart
  • DoubleTree Paradise Valley Resort – Scottsdale’s Executive Chef Don Molinich: Pork Carnitas Street Tacos with Avocada Crema and DoubleTree Cookie Bites
  • Stonegrill, JW Marriott Desert Ridge Resort & Spa’s Executive Sous Chef Michael Lamey: Gulf Rock Shrimp with Stoneground Grits and Roasted Butternut Squash, Smoked Chile Oil
  • Deseo, The Westin Kierland Resort & Spa’s Chef Roberto Madrid: Grilled Shrimp Pincho with Guyaba Monita Glaze and Braised Short Rib Taco with Hot Salsa, Cabbage and Queso
  • Arizona Grand’s Executive Eric Finney: Achiote Rubbed Ahi Tuna, Cucumber Mint, Tabouleh, Jalapeño Chimichurri Aioli, Micro Arugula and Vanilla Bean Panna Cotta
  • SOL Cocina’s Executive Chef/Partner Deborah Schneider: Grilled Corn Esquites with Cotixa Cheese, Lime Juice, Epazote, Chipotle Mayo

Additional participating restaurants/chefs:

  • Arizona Biltmore: Executive Chef Gordon Maybury
  • Prado – Omni Scottsdale Resort & Spa at Montelucia: Executive Chef Michael Cairns
  • Different Pointe of View, Pointe Hilton Tapatio Cliffs Resort: Chef Anthony DeMuro
  • TK’s Urban Tavern: Executive Chef Patrick Fegan
  • Brio Tuscan Grille

Participating wineries thus far are just as impressive and include: Zipz Wine, Fire Mountain Wine, PRP Wine and Young’s Market Company.

Tiered ticket pricing is being offered this year:

March 1 -- March 31: $65

April 1-3 and AT THE DOOR: $75

The intimate Scottsdale Quarter venue lends itself to a decidedly fashionable and festive party, with the entertainment provided by Shining Star Band, and a silent auction offering amazing deals on vacation getaways and gift certificates from Scottsdale Quarter’s eclectically rich mix of specialty shops. Plus it’s a party with a cause, as much of the proceeds benefit the educational efforts of the Arizona Lodging & Tourism Association.

“It is important for us to produce a culinary event where local foodies and business executives can be tourists in their own town, enjoying beautiful wines and sweet and savory samplings from our top resorts in a festive atmosphere,” said Arizona Lodging & Tourism Association President & CEO, Debbie Johnson. “We strive to raise awareness of the quality of life benefits that Arizona’s tourism industry provides its residents and it’s clear that the Valley’s finest chefs, combined with this venue, is a recipe for success.”

To get tickets, visit www.AZWineandDine.com

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