Chefs Kevin Binkley and Mel Mecinas at "Taste Talavera" Sunday Night in Scottsdale (VIDEO)

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.

See also: Four Seasons Resort Scottsdale at Troon North Hosts "Taste Talavera", 6/23/13 (Slideshow)

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.

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.

Follow Chow Bella on Facebook and Twitter and Pinterest.

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Saria
Contact: Lauren Saria