Photos & Media

There is always a story behind what Savor Scottsdale Restaurants bring the their community. Enjoy some visuals of recent events our members cooked up!

Eats3 Celebration of Food, Wine & Spirits - 2008

With over 10 free and ticketed events, 2008’s Eats3 event was celebrated by over 11,000 attendees! Local residents, out-of-state travelers, local & national media, and foodies and wine enthusiasts from around the world enjoyed three days and nights of culinary adventures! Guests adored the lively yet intimate experience offering close exposure to celebrity chefs, local culinary icons, hundreds of wineries, and amazing food..

Aspen Food and Wine Classic - 2008

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 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!)