Get your calendars out, wine lovers. T. Cook’s at Royal Palms Resort and Spa has announced that its popular “Cellar Series” is returning for a third year, with an monthly lineup of intimate events where Executive Chef Todd Allison (pictured) pairs a custom, prix-fixe menu with a wine offering from various winemakers.
The 2017/2018 Cellar Series lineup:
November
Veuve Clicquot Dinner with Winemaker Pierre Casenave (From France)
Friday, November 10
6 p.m. reception, 6:30 p.m. dinner
$250 plus tax and gratuity, per person
Four-course dinner, plus-hand passed hors d’oeuvres
- Dungeness Crab Filets & Raspberries
- Hudson Valley Duck Confit
- Pan Roasted Wild Turbot (Main Lobster)
- Cinnamon & Tahitian Vanilla Panna Cotta
Veuve Clicquot’s winemaker himself, Pierre Casenave, will be leading the pairings during his first Arizona appearance. Every guest will receive a signed bottle of Veuve Yellow Label from Pierre.
December
Grgich Hills Estate Dinner (From Napa Valley)
Thursday, December 7
6 p.m. reception, 6:30 p.m. dinner
$140 plus tax and gratuity, per person
Three-course dinner, plus hand passed hors d’oeuvres
January
Caymus Vineyards Dinner (From Napa Valley)
Wednesday, January 17
6 p.m. reception, 6:30 p.m. dinner
$160 plus tax and gratuity, per person
Four-course dinner, plus hand-passed hors d’oeuvres
Caymus winemaker Chuck Wagner will host the event.
February
SIMI Winery Dinner (From Sonoma County)
Thursday, February 8
6 p.m. reception, 6:30 p.m. dinner
$160 plus tax and gratuity, per person
Four-course dinner, plus hand-passed hors d’oeuvres
T. Cook’s “Cellar Series” runs from November 2017 through April 2018 and pricing includes the coursed dinner and wine pairings. Space is limited and tickets sell out quickly. Reservations can be made by calling 602.808.0766.
