Cooks and Corks, the one-night, self-guided culinary tour, will be held November 8, from 6:30 p.m. to 10 p.m., at Four Seasons Resort Scottsdale at Troon North.
The lush Fountain Terrace will host a line-up of well-known local chefs and a globe-straddling collection of fine spirits, wines, and craft beers supplied by Hensley Beverage Co. A live band will provide the evening’s soundtrack and prompt guests to dance under the stars.
Four Seasons Resort Scottsdale Executive Chef Mel Mecinas will be serving a multi-course tasting menu in the company of Executive Chef Frank Belosic and Sous Chef Lee Hillson of The Phoenician Resort’s Il Terrazzo; Chef Michael O’Dowd of Renegade by MOD; Chef Matt Carter of Zinc Bistro, The Mission and The House Brasserie; Executive Chef Beau MacMillan of The Sanctuary Resort; Executive Chef Roberto Madrid of The Westin Kierland’s Deseo; Executive Chef Jason Connelly of J.W. Marriott Desert Ridge’s Stone Grill; Executive Chef Travis Garner of The Capital Grille; and Executive Chef Christopher Nicosia of Sassi.
In past years, Cooks and Corks was an annual event of the Scottsdale Culinary Festival. This year will be its first appearance as a stand-alone event, with all funds raised going towards the non-profit Scottsdale League for the Arts and its effort to promote the arts and arts education in Arizona.
Tickets to Corks and Corks are $95 and will be limited to between 250 – 300 attendees. The Four Seasons Resort will also be offering a special $350 room rate for attendees (discounted from $419). Guests should mention “Cooks and Corks” to receive the rate (based on availability, plus resort fee and applicable taxes).