On Sunday night, a number of lucky guests got to experience the culinary prowess of not one, but two of the Valley best chefs. Molecular biology magician/chef Kevin Binkley shared the stage with executive chef Mel Mecinas of Talavera, the restaurant at the Four Seasons Scottsdale at Troon North. Together, the duo created a four-course meal representing each of their unique culinary styles as part of the resort's Taste Talavera dinner series.
Check out our behind-the-scenes video of the event after the jump.
With the panoramic views of the Troon mountains serving as a feast for the eyes, guests enjoyed a blow-out meal prepared by a crew of more than 15 in the kitchen. Dishes ranged from a tomato consomme with lobster, sea beans, red sorrel, and wasabi (courtesy of Binkley) to a pancetta-wrapped lamb loin (courtesy of Mecinas). Other offerings included seared Copper River salmon and Cedar River beef carpaccio.
Each delicately prepared dish also came with a wine pairing selected by Talavera's sommelier, Shaun Adams.
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The next Taste Talavera event will be on Saturday, July 20 with the focus being the most important meal of the day: breakfast. On the menu are dishes such as house-smoked salmon with baby capers and frisse and steak and eggs with lobster mascarpone scrambled eggs.
Taste Talavera evenings allows diners to dine off the al a carte or Taste menu and pricing varies. For more information about upcoming dates, visit the Talavera website.