There is always a story behind what Savor Scottsdale Restaurants bring the their community. Enjoy some visuals of recent events our members cooked up!
This June, Chefs Payton Curry of Digestif, Tracy Dempsey of Cowboy Ciao, Patrick Fegan of Olive & Ivy, Nobuo Fukuda of Sea Saw, Bernie Kantak of Cowboy Ciao, Beau McMillan of Elements and James Porter of Tapino
represented Scottsdale at the annual Aspen Food + Wine Classic. The Savor Scottsdale chefs 'wowed' the crowds with unique dishes made with Sonoran Desert ingredients and Scottsdale style. The impressive showing spread the word about Scottsdale's upcoming Eats3 Culinary Festival, where Savor Scottsdale Chefs will
take center stage.
 Edamame soup with ginger crème frâiche (Sea Saw) |
 Tapino Chef/Owner James Porter |
 Please don't feed the bears! |
 Chef Patrick Fegan of Olive & Ivy |
 Scenic route back to Denver airport, Nobuo Andretti at the wheel |
 Spaghetti Western chefs schmooze the crowds |
 Chef Payton Curry of Digestif |
 Chefs Katie (sous) & Carol (pastry) from elements |
 Sun-dried tomatoes to the rescue for Chef Patrick |
 Schnepf Farms peach & goat cheese tart (elements) |
 Gravlax with soy-roasted almond, pecorino, basil & balsamic (Sea Saw) |
 Team Scottsdale 2008 in the prep tent |
 Savor Scottsdale chefs (Chef Nobuo MIA, probably in the Spain tent sampling another slice of jamón ibérico) |
 Team Scottsdale (once again, with King crab claws in hand – thanks Alaska!) |
 Tapino PR maven Wendy Goldman helps Chefs Bernie & Payton plate beaucoup charcuterie |
 Colorado abounds with postcard views; snow capped mountains and old mine tailings snapped at 65 mph |
 Chef Nobuo rolls house-cured gravlax around soy-roasted almonds |
 Laura McMurchie (Scottsdale CVB Communications VP) plugs Scottsdale at every turn, invites attendees to take information |
 Panzanella salad with olive-oil poached shrimp (Olive & Ivy) |
 Chef Payton Curry chillin' back with a root beer during a between-sessions lunch break |
 pickled Berkshire ham with roasted golden beets and micro horseradish (Kazimierz) |
 House-made duck pâté and carta di musica crackers (Digestif) |
 House-made pork rillettes (Digestif) |
 Chef James was quite Lucid all weekend |
 Team Tapino ready to roll - the frozen foie in McClendon Farms honey granules, that is |
 Foie gras bon-bon with Chateau D'Yquem gêlée sent a buzz through the tents |
 Scottsdale girl power! (SWP Executive Pastry Chef Chef Tracy Dempsey, Laura McMurchie (SCVB), Lauren Simons (Scottsdale CVB Marketing VP) |
 SWP buzz & schmooze queen Mari Markogianis with Chefs Payton, Bernie, Tracy & Nobuo |
 Making those Scottsdale tables look their best before the crowds descend |
 SWP Chefs Bernie, Payton & Nobu |
 duck fat-confitted tuna belly with micro fennel/tangerine lace and lemon olive oil (Cowboy Ciao) |
 Chef Tracy Dempsey's vanilla/olive oil pound cake with berries in port and black pepper (shout out to Queen Creek Olive Mill and Callaghan Vineyards!) |
|
