Happy Thanksgiving week. Before we all head out for the long holiday weekend, I wanted to share an update from The Scottsdale.
Executive Chef Rick Dupere and the visionary culinary team at The Scottsdale Resort at McCormick Ranch, A Destination Hotel are excited to debut their new fall menu in Kitchen West.
Guests and locals can enjoy a variety of cool weather inspired house specialties including roasted squash, brussel sprouts and pork belly with tarragon dipping sauce or the enticing new farmer’s vegetable salad featuring Crooked Sky farm fresh vegetables with walnut biscotti. Move on to signature main dishes such as the cognac filet mignon steak with peppercorn sauce or the tomatillo pork chili verde served with a creamy corn cheddar pupusa. See attached for the new fall menu.
The Scottsdale is also proud to present a new programming match made in heaven: A season of thanks and a season to give. The resort celebrates the bounty of fall with two new community focused programs, taking place in Kitchen West and Bar Six40 through the end of 2017, which offer a small gesture of thanks to the brave First Responders who serve us year-round and by giving back to various local charitable organizations that make our community whole.
- First Responder Nights – Every Tuesday after 4:00 p.m.
All First Responders receive 15 percent off of their bill in Kitchen West and Bar 640. (Present official ID to server upon ordering. Not valid with happy hour or additional promotions.) - Community Nights – Every Thursday after 4:00 p.m.
The Scottsdale Resort donates 5 percent of all restaurant and bar proceeds from sales every Thursday night to a new charitable organization of the month. New Pathways for Youth is November’s charity and Children’s Cancer Network will be featured in December.
Maralyn D. Hill, M.Ed., The Epicurean Explorer
Executive Editor, LuxeBeatMag.com
Editor-in-Chief, Where and What in the World
Freelance Lifestyle Journalist
Member: International Food Wine & Travel Writers Association (IFWTWA)
Member: Society of American Travel Writers (SATW)
Member: Society of Professional Journalists (SPJ)
ment’or – Inspiring Culinary Excellence
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