THE METROPOLITAN | THE EXTRAORDINAIRE | THE TOURIST | THE ARTIST | THE CRITIC | THE DINER | THE CRAFTMASTER | THE HIGHROLLER | THE GLADIATOR | THE YOUNGSTER | THE SHOWMAN | THE NIGHTOWL | THE THINKER
Wine, dine and good times on tap this spring
Alison Bailin Batz » The Entertainer!
pring has sprung and that means it is time for the Valley’s culinary greats to step it up with major dining events. Here are some you simply can’t miss:
DINNERS TO WINE ABOUT
Boulders Resort & Spa, 6:30 p.m. March 30
Fresh off his 2016 win on Food Network’s “Beat Bobby Flay,” Boulders Resort & Spa executive chef Brian Archibald is teaming up with world-renowned Master Sommelier Michael Jordan for a “Sommelier & Chef Wine Dinner.” Hosted in the Boulders’ Organic Garden at the Spa and limited to just 25 guests, the outdoor dinner will feature a welcome reception then a five-course meal and personal time with Archibald and Jordan. Boulders Resort and Spa, 34631 N. Tom Darlington Drive, Carefree, 480.488.7349, $125 and up.
T. Cook’s at Royal Palms Resort and Spa, 6 p.m. April 6
T. Cook’s chef Todd Allison invites 18 guests to join him under the stars for “Cellar Series in the Mansion Courtyard” in the Mansion Courtyard to enjoy a WWW.ENTERTAINERMAG.COM
DELIGHT three-course, prix-fixe menu paired with wines handpicked by a famed winemaker each month. In April, T. Cook’s is partnering with Paul Hobbs Wines. Nicknamed the “Steve Jobs of Wines” by Forbes Magazine, Paul Hobbs once mentored under Robert Mondavi, and is credited not only with driving the wine industry in California, but helping to discovery the now-thriving wine region in Argentina. Royal Palms Resort and Spa, 5200 E. Camelback Road, Phoenix, 602.808.0766, $120 and up.
FARMER IN THE HOUSE SERIES
Each year since 2006, fourth generation farmer Pat Duncan, whose popular Duncan Trading Company farm in Laveen grows more than 150 fruits and vegetables for use by local chefs and resorts, has partnered with restaurants across the Valley on a series of hyper-local, farm-to-table dinners affectionately called “The Farmer in the House.” “Through the program, each chef creates a unique menu utilizing the