In honor of the Sedona WineFest which wrapped up another exciting showcase of Arizona’s best wines last month, L’Auberge de Sedona has launched a new ongoing culinary program, Arizona Uncorked, that highlights Arizona wines and seasonal menu offerings.
The resort’s newest culinary offering features a chef’s lunch tasting menu designed by Executive Chef Ryan Swanson and Beverage Manager Brae Lezanco that pairs Arizona wines with the unique, seasonal flavors of Sedona. The current wine pairing showcases local Clarkdale winery, Chateau Tumbleweed and their belief in the high-elevation grape-growing regions of the Southwest.
With the new ongoing program, diners at Cress on Oak Creek can take part in a creekside celebration of Arizona wines as they enjoy three courses designed to spotlight the restaurant’s seasonal ingredients and flavors accompanied by Chateau Tumbleweed’s local wines.
This season’s offerings include a first course of Heirloom Tomatoes served with Extra Virgin Olive Oil, Buckwheat Tart Basil and Red Onion paired with Chateau Tumbleweed The Descendants and a second course of Crisp Red Snapper featuring summer vegetables, Buerre Noisette and Tarragon paired with Chateau Tumbleweed Miss Sandy Jones. For the third course, guests are treated to a decadent Earl Grey Chocolate Mousse with Milk Chocolate Chantilly, Cocoa Nib, Earl Grey Streusel and Blood Orange paired with Chateau Tumbleweed 2019 Fort of Malvasia Bianca.
The chef’s lunch tasting menu is $75 per person and an additional $25 per person with Arizona wine pairings. To make a reservation and learn more about dining at Cress on Oak Creek at L’Auberge de Sedona, click here.
Photos courtesy L’Auberge de Sedona
