SAVOR LOCAL FLAVORS THIS SUMMER AT
FOUR SEASONS RESORT SCOTTSDALE AT TROON NORTH
Special Menu, Drinks Showcase the Bounty of Arizona
Scottsdale, AZ – June 24, 2014 – Stage a foodie “staycation” this summer with Talavera restaurant and Onyx Bar & Lounge at Four Seasons Resort Scottsdale at Troon North. Expanding on the “100-mile” cocktail challenge, the property is offering guests new locally-sourced food and drink choices showcasing the bounty of Arizona.
“To serve our guests the freshest summer flavors, we didn’t have to look far,” says Director of Food & Beverage Bryan Feigenbaum. “For the past several years, we have joined forces with other Four Seasons to offer a locally-sourced summer cocktail. This year, we decided to expand on this concept and highlight all the amazing offerings available right in our backyard.”
The Resort’s signature Talavera restaurant is offering a “Savor the AZ Summer” menu, with three courses for $48. The menu starts with Sunizona Tomato Tartare, featuring “Gina’s” burrata cheese, haricot vert and petite greens. The next course highlights Cedar River Short Rib Osso Bucco, with Maya’s Farm market vegetables. Finally, dessert delivers a jolt with Scottsdale’s ‘Press’ Coffee Ice Box Cake, with chocolate praline rice and vanilla bean. Wine pairings are available from the award-winning Pillsbury Wine Company in Cochise County. The cost for the three-course menu is $48; guests may add the two wine pairings for an additional $22.
Onyx Bar & Lounge will highlight local Arizona sangria, using wines from Arizona Stronghold in Cochise County. Offered in both red and white varietals, the signature drink is the perfect libation to enjoy while watching the sunset from Onyx patio. Guests can select between two different pitcher options beginning at $38. Complementing the sangria is a local Arizona charcuterie board, featuring locally produced meats and cheese, as well as olives from Queen Creek Olive Mill, available for $16. While enjoying the local menu, stay for live music from 6 to 9 p.m. on Friday, and 7 to 10 p.m. on Sunday. Happy hour also is offered every day from 4 to 6 p.m.
For reservations and additional information, please call (480) 513-5085 or visit www.talaverarestaurant.com.
Talavera introduces a modern take on the classic steakhouse, with unique steak and seafood pairings, comfort desserts, and a range of specialty sides, accompaniments and starters. Adjacent to Talavera, Onyx Lounge receives its namesake from the amber color-ribboned onyx framing the bar. The Lounge showcases a menu of small plates and fresh, sweet and savory cocktail combinations.
###
CONTACT: Kim Cole, Director of Public Relations
(480) 513-5049, kim.cole@fourseasons.com
Maralyn D. Hill, M.Ed., The Epicurean Explorer
Executive Editor, LuxeBeatMag.com
June Digital Edition now online at http://luxebeatmag.com/magazine/june-2014/
Freelance Lifestyle Journalist
International Food Wine & Travel Writers Association (IFWTWA)
Board Member, Co-Chair Conference & Media Trip Committee, Past President
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists (SPJ)
Blogs: Where and What in the World & Success with Writing
https://authorcentral.amazon.
Follow me: @maralynhill
FB: http://www.facebook.com/The.Epicurean.Explorer,, http://www.facebook.com/WhereandWhat.intheWorld, http://www.facebook.com/Success.With.Writing
Linkedin: http://www.linkedin.com/in/maralynhill
We welcome press releases on the food, wine, travel, and items related to the hospitality industry. We receive emails with more than we can post to our service. If you would like to post a press release, please click the the submission tab to get the form to upload your release. You can also upload three photos. It will go in pending and be scheduled, unless it is unappropriate. This will enable more of you to have your releases up in a timely manner.
