Planners seeking warmth, relaxation and zen have long gravitated toward the sunny Arizona locales of Scottsdale, Phoenix and Sedona. With spas and luxury resorts galore, the food scene in these destinations can slip under the radar, but the following six restaurants and experiences explore the ties between food and local landscape, with delectable results.
Gertrude’s at the Desert Botanical Garden, Phoenix
A staple venue in Phoenix, the Desert Botanical Garden opened a new restaurant in January. Serving three meals a day, Gertrude’s is named for Gertrude Divine Webster, who was one of the garden’s founders.
Chef Stephen Eldridge is an expert in modern American cuisine and will source vegetables and herbs directly from the surrounding landscape.
The botanical garden offers venues ranging from open-air pavilions to conference spaces and can accommodate groups of up to 500 people for receptions and team-building programs surrounded by Sonoran Desert scenery.
A Dale Chihuly exhibit will debut at the garden this fall. Scheduled to run through spring 2014, the distinctive glasswork pieces will make group programs even more exciting, says Katelyn Poulson, the garden’s corporate event and group sales coordinator.
Searsucker, Scottsdale
Like its namesake fabric (spelled seersucker), the Searsucker restaurant in Scottsdale is dressed up, yet comfortable, serving eclectic small plates in a stylishly inviting atmosphere. The unique spelling is intentional, emphasizing the brand’s connection to the sea and its origin in San Diego.
Created by Chef Brian Malarkey, a runner-up on Top Chef Miami and mentor on ABC’s new cooking competition show The Taste, Searsucker is one in a series of restaurants he operates themed after “the fabric of social dining.”
Near Old Town Scottsdale, the 9,500-square-foot restaurant can accommodate buyouts of 400 people.
“We serve small plates that focus on culinary technique, and the menu is full of fun twists,” says Kelley Bolender, regional director of sales for Searsucker.
Items are grouped into categories such as Ocean, Ranch and Farm, but descriptions of the dishes are sparse, clever and cryptic, a move designed to encourage diners to ask questions and converse with their servers.
For example, one entree called Tongue & Cheek is followed only by the word “yes.” According to Bolender, this attracts a lot of attention and guests often ask if the dish is really tongue and cheek, to which Malarkey will answer, “Yes.”
“It’s a great conversation piece,” she says.
Linen curtains can be used to cordon off group spaces in the main dining room, or parties may dine at the 10-person chef’s table near the open-air kitchen for the ultimate dynamic experience.
“We want guests to come early and stay late,” Bolender says. “The food is only one aspect of Searsucker. Social interactions, service, music and atmosphere all contribute to the experience of dining out and creating memories.” PageBreak
Kai at Sheraton Wild Horse Pass Resort & Spa, Chandler
South of Phoenix, the Sheraton Wild Horse Pass Resort spans 2.5 acres and is set within the 372,000-acre Gila River Indian Community, with an intricate history dating back more than 200 years. As Stephanie Sanstead, the resort’s director of public relations, explains, Indian communities thrived in the area until the regional population grew and water from the local rivers was siphoned off and became scarce.
In the desert, water rights are extremely valuable and in an effort to maintain their way of life, the Gila River Indian Community entered into what would become the longest-running water settlement case in the history of the U.S., lasting more than 100 years. They eventually won back their water rights in 2008, but during the lawsuit a tribal leader issued a gag order over all community members, which effectively halted the sharing of tribal stories and culture with the outside world.
The Sheraton property opened in 2002 with two primary goals: to offer a luxury resort experience for groups and guests, and to serve as a living, breathing mouthpiece to share the histories of the Pima and Maricopa tribes with the public.
From the onset, every detail of the property was reviewed by a council of tribal elders to ensure cultural authenticity. Resort features include the Aji Spa, a riding center and 17,000-square-foot ballroom, but the Kai restaurant is a true centerpiece of the property.
Kai means “seed” in the Pima language, and the restaurant partners with Tucson-based nonprofit Native Seeds to protect native seeds and preserve their original nutrient and flavor profiles, from squash, mushrooms and corn to cacti and flowers.
Kai seats 80 for buyouts and service hums along smoothly, as each course reaches the table in unison and guests depart having gained cultural knowledge through the educational yet elegant dining experience.
Installations of basketry, murals and other native art beautify the space, and while dining on the westward-facing patio, groups can watch the sunset and possibly catch a glimpse of the herd of wild mustang that still roam the area.
“It’s the quintessential Southwest, painted-sky landscape,” Sanstead says. PageBreak
Verde Valley Wine Trail, Sedona area
“There is growing awareness that Sedona can pull off major events very well,” says Susan Boehnstedt, director of sales for the Sedona Chamber of Commerce.
Sedona is perfect for groups of around 350 people, and the city has been focused on developing its meetings market, with finance and medical sectors being major growth drivers.
The area, famous for its red rocks, spirituality and resort properties including Enchantment, L’Auberge de Sedona, Hilton Sedona Golf Resort, Poco Diablo and Amara, has a few new surprises in store, including a growing wine region.
“People are always amazed that we grow grapes in Arizona,” Boehnstedt says.
The Verde Valley wine region has experienced significant growth over the last five to seven years, with new vineyards and tasting rooms opening.
The Verde Valley Wine Trail includes four wineries and six tasting rooms, and Sedona Adventure Tours offers “Water to Wine” and “Paddle to Pints” rafting trips that end with wine or craft beer tastings.
Boehnstedt also recommends the garden area at Alcantara Vineyard for events with a view.
Arizona Food Tours, Scottsdale
Making six stops in Old Town Scottsdale, Arizona Food Tours’ three-hour excursions are a great way for visitors to be introduced to the food scene of the Southwest by knowledgeable tour guides.
The company recently added evening dinner tours and is very open to customization for private groups.
“About half of our business now comes from private groups,” says Annie Breheny, owner of Destination Food Tours, Arizona Food Tours’ umbrella company. The firm has organized programs for as many as 90 people.
Stops may include Sugarbowl, a 1950s-style dessert cafe, or the Rusty Spur Salon, a cowboy bar in a former bank that stores liquor in the vault.
“Food tours are a great way to kick off an event,” she says. “They touch on local history, and participants leave with an understanding of the city.”
Scottsdale is also a great place for progressive dinners, allowing attendees to wind their way through art galleries with a cocktail in hand, or do tequila tastings at Cien Agaves or the Fairmont Scottsdale Princess’ La Hacienda restaurant.
Lon’s Patio at the Hermosa Inn, Scottsdale
Named after cowboy artist Alonzo “Lon” Megargee, who originally built the adobe ranch house and used it as his studio, Lon’s and The Last Drop Bar at the boutique Hermosa Inn in Scottsdale are prime spots for admiring Camelback Mountain.
The restaurant seats 86 indoors and 150 outdoors, and Executive Chef Jeremy Pacheco has multigenerational family ties to Arizona, even crafting the house gnocchi using wheat from his father’s farm.
Produce is grown at the inn’s half-acre organic garden, bursting with arugula, basil, fennel, onions, peppermint, chilies, strawberries, heirloom tomatoes and melons.
The Last Drop serves handcrafted cocktails with juice and garnishes from the lemon, orange and grapefruit trees that ring the property.
An underground wine cellar is available for events, showcasing a 1,000-bottle wine collection and accommodating up to 25 people for a reception.
