What’s on your October travel list? I am putting this on my wish list! Omni Scottsdale Resort & Spa at Montelucia is debuting the inaugural “Desert to Dish” culinary weekend, in collaboration with the James Beard Foundation taking place October 22 – 24, 2015, with proceeds benefiting the James Beard Foundation scholarship program. It’s a fabulous time of the year to be in Scottsdale.
The “Desert to Dish” culinary weekend was designed to bring together some of the country’s most talented chefs to highlight the bounty and diversity of Arizona agriculture, and will serve as the ultimate ‘foodie’ experience, while raising both awareness and funds for the James Beard Foundation through a series of consumer-facing events. Following the success of the popular “Fish to Fork” culinary weekend at Omni Scottsdale Resort’s sister property, Omni Amelia Island Plantation Resort, “Desert to Dish” further enhances Omni Hotel & Resort’s commitment to creating memorable and unique culinary experiences for each guest.
“When I first moved to Arizona I was amazed with the diversity, quality, and scope of agriculture the state has to offer,” said Paul Eckert, managing director. “The creation of ‘Desert to Dish’ helps share this message with fellow foodies around the country, while exposing culinarians from each location to the resources of Arizona.”
“Desert to Dish” festivities will offer guests a range of true farm-to-table culinary dining experiences including a tour of Arizona farms, interactive chef-led cooking classes, exclusive pairing dinners and one-of-a-kind interactive opportunities with six renowned chefs from across the country. The weekend is capped off with a live culinary competition featuring an indigenous secret ingredient, with the final vote resting in the hands of the guests.
During the weekend Omni Scottsdale Resort’s Executive Chef Michael Cairns will welcome five regional chefs including: Executive Chef, Brandon Foster of award winning Vesta Dipping Grill in Denver, Colo; Joey Beatoof Chicago’s Community Tavern and Chicago Magazine’s pick for ‘Top 4 Chefs to Know; Dakota Weiss, former Top Chef Texas contestant, and Executive Chef of Sweetfin Poke in Santa Monica along with the soon-to-open Estrella on Los Angeles’ Sunset Strip; Joe Magnanelli of San Diego’s CUCINA urbana & enoteca restaurants, awarded Gayot’s Hot 25 Restaurants in the U.S.; Eater Dallas’ Chef of the Year, Brian Luscher of award winning restaurant The Grape and Luscher’s Red Hots. Sounds amazing, right?
Ranked 6th on Travel + Leisure‘s 500 “Best U.S. Hotels List” in join Arizona and one of Condé Nast Traveler‘s “Best Spas” in 2014, Omni Scottsdale Resort is an exclusive oasis inspired by the exotic locales of Morocco and Andalusia in Southern Spain. Nestled at the base of picturesque Camelback Mountain in Paradise Valley, Arizona, the resort boasts 293 spacious guest rooms, including 38 luxury suites and two presidential suites, and award-winning culinary experiences including the critically-acclaimed Prado restaurant. Omni Scottsdale Resort’s crown jewel – Joya Spa is home to Scottsdale’s only Hammam treatment spa – a rejuvenating Moroccan-inspired hot and cold bathing ritual. Located just 15 minutes from Phoenix Sky Harbor International Airport (PHX), the resort’s meeting facilities include more than 100,000 square-feet of modern luxury banquet and event space, including 27,000 square-feet of indoor meeting space, along with eight outdoor gardens, courtyards, and lawns perfect for conventions, board meetings and weddings. A member of the Omni Hotels & Resorts portfolio, Omni Scottsdale Resort is a privately owned and debt-free legacy purchase. To get additional information or book accommodations, visit www.omnihotels.com/scottsdale.