In honor of the Grand Canyon National Park’s Centennial, we can’t think of a better way to celebrate than with some seriously delicious dining. Luckily, The Scottsdale Resort at McCormick Ranch, A Destination Hotel has us covered with its monthly Five C’s Supper Series, which kicks off this month. Kitchen West Restaurant will present five three-course family-style dinners that pair thoughtful dishes by Executive Chef Rick Dupere with wines from celebrated Arizona vineyards. Dinners will be held on Thursday evenings, through June: March 7, March 28, April 25, May 30 and June 20.
Though any meal is a memorable one at Kitchen West, this dinner series is unique in that it incorporates the iconic Arizona cornerstones of copper, cattle, cotton, citrus and climate. Guests will savor dishes inspired by the five C’s including entrées like seabass, Duck à l’ Orange, prime ribeye, campfire creek trout, roasted bone marrow with kiln-oven bread, veal stock-braised short ribs and brick chicken with Arizona Shade Farms pink bacon oyster mushrooms (this dish was a standout during a recent Five C’s Supper Series preview event); and family-style sides like pima beans with berries, heirloom tepary beans, home-baked biscuits with desert mesquite honey and charred nopales with mint-macerated melons. Of course, each meal ends with a sweet finale including peach pan dowdy, cotton candy sorbet and single-origin Valrhona chocolate pudding with clotted cream. (Check out the complete Five C’s Supper Series menus.)
The cost of each dinner is $85 per person (plus tax and gratuity). Guests begin each Super Series at 6 p.m. with a private cocktail reception. Reservations are required.
The Scottsdale Welcomes Five C’s Supper Series
