Make this the summer you go beyond watching tennis on ESPN to playing on the court, surrounded by the red rock country of Sedona. Whether you’re looking to learn a new sport, perfect your serve, or whack a few tennis balls with friends, our tennis professionals will help you give it your best shot.
Spend an hour working on specific skills in our complimentary group tennis clinics offered Mondays, Wednesdays and Saturdays, 10 am-11 am. In-depth tennis clinics designed for kids, adults or families are offered throughout the summer for an additional fee.
Compete in ongoing tournaments such as our annual Whites and Woods Mixed Doubles, open to specific skill levels.
Ranked among “the world’s top 100 tennis resorts and camps” by Tennis Resorts Online, Enchantment offers a total of seven courts, surrounded by beautiful red rock scenery and a stellar coaching staff. Come check it out!
Summer Solstice marks the beginning of summer, and we celebrate the bounty the season brings with a week-long program of Native American-inspired events June 15-21. Guests are welcome to join in the activities, including Native American craft demonstrations. Try your hand at Navajo beadwork and learn the significance the stones hold, weave sash belts in the traditional Navajo style, watch how Hopi drums are made and see traditional and contemporary styles of Katsina Doll carvings.
Traditional dance performances will feature Hopi Derrick Suwaima Davis, the only seven-time Hoop Dance World Champion; and Chasingwind and The Pollen Trail Dancers performing Navajo dances to honor the Solstice.
The Chef’s Table is our new, interactive culinary experience offered each Tuesday and Wednesday evening in the Wine Bar at Che-Ah-Chi. Seating just 14 guests, the Chef’s Table features a four-course menu designed around a theme created by Executive Chef’ David Schmidt with wines that pair or contrast, chosen by our sommelier Michael Robb. The diners are the final arbiters, tasting and discussing with the chef and sommelier between courses. It’s fun, it’s social and it’s delicious.
Recent themes have included Latin flavors of South America paired with South American wines; bacon-inspired cuisine paired with Zinfandels; and New World cuisine with Old World Wines.
The menu is announced the Friday prior and reservations are required. $75 per person plus tax. Each Tuesday and Wednesday at 6:30 pm.
More than 100 activities a week await guests at this Arizona family resort, allowing them to customize their experience with hiking and mountain biking excursions, tennis clinics, spa treatments, cooking and wine tasting classes, creative photography, Native American educational programs, yoga and dance classes and much more.
This spring we’re introducing several new activities:
For families and groups, we’ve created All Ages Yoga, a fun class suitable for all age levels. Held outside, on the grassy lawn, it’s a version of gentle yoga with lots of stretching and movement. Guests will learn proper stretching techniques to improve flexibility and keep muscles strong.
The health benefits of juicing are the focus of the new Juicing 101 class at Mii amo Spa. Guests will learn the healthful properties of various fruits and vegetables, how to combine them for best effect and flavor and how to add supplements, such as chia seed and local bee pollen and tinctures like gingko and kava. Different ways to juice will be demonstrated with a discussion of best juicers and blenders for the home cook.
With the addition of Seven Canyons as our newest amenity, guests enjoy exclusive play at this private club featuring an 18-hole championship course designed by Tom Weiskopf. Seven Canyons Golf Clinic provides guests with hands-on training from our pros. Rotating weekly clinics focus on ways to improve your game through chipping and putting, pitching and sand, full swing and more.
View the activities schedule or contact our concierge to help plan your stay.
A lover’s feast awaits Friday evening in Che-Ah-Chi, a Sedona dining experience where a special prix-fixe menu ($125 per person) revolves around foods believed to be aphrodisiacs. Yes, it’s Valentine’s Day, when the chef pulls in such persuasive foods as oysters, chiles, figs, and of course chocolate, among many others to create an irresistible four-course meal designed to entice the senses.
White chocolate vinaigrette tops an arugula salad with strawberries and almonds. Or will you be seduced by the Kumamoto oysters sided with warm ale, garlic and capers? Still, there’s the Hamachi, glistening with an olive oil gelee over charred avocado. And that’s just the beginning.
Second course contenders involve lobster bisque with chile pepper compote, or a pheasant struedel with figs and walnuts. Main course options are heady with duck breast, beef tenderloin, sea bass or scallops, each with lovely renderings of sauces and herbs, perhaps Thumbelina carrots. Dessert is much anticipated and will not disappoint, as chocolate abounds.
Commit now by calling Che-Ah-Chi at 928.282.2900 to book your table.
Camp Coyote is the children’s program at our Arizona family resort, located in its own adobe house with the sign of the colorful, howling coyote. The new year begins with special events in January led by our cheerful Camp Coyote team pictured here (clockwise from top left): Rebecca Wolf, Activities Supervisor, with Camp Counselors Dakota Lavender, Natalie Rivera and Stacy Hernandez.
On Wednesday January 1, the Coyote kitchen will be the hub of delicious baking throughout the day as camp counselors show tiny campers the essentials of baking cookies and cupcakes. Kids will be able to watch, learn, assist in the important task of decorating, and they’ll taste the fruits of their creative labor.
Monday January 27th is Chocolate Cake Day and that means learning to bake the perfect chocolate cake and eat it too. They’ll be popping lots of fresh popcorn on National Popcorn Day on the 19th, the perfect accompaniment for the Sunday reading circle.
Check our website for ongoing special events planned in addition to the regularly scheduled programs designed to educate and entertain children ages 4-12 at our Sedona resort.
Five-time world champion hoop dancer Tony Duncan (Apache, Arikara and Hidatsa) has performed at the Kennedy Center for the Arts, the Billboard Music Awards, the Tonight Show and the White House, and he’ll give two one-hour performances with the Yellowbird Indian Dancers on the Village Terrace at Enchantment on Thanksgiving Day.
Duncan is also a noted flute player, having being named “Artist of the Year” for 2013 by the Native American Music Awards. He’s toured with acclaimed Native American artist E. Carolo Nakai as well as pop artist Nelly Furtado. He will play flute as an accompaniment to storytelling led by his wife, Violet Duncan by the outdoor fireplace from 6:30 to 7:30 pm.
Camp Coyote staff will oversee Arizona family resort activities via a holiday craft station set up for kids throughout the afternoon at Juniper House, also at the Village. Families are welcome to stop by and try their hand at making pinecone turkeys and other fun diversions, and there will be S’mores by the fire that evening.
Guests may choose from two bountiful Sedona dining experiences. A traditional Thanksgiving buffet featuring chilled seafood, antipasti, rosemary-basted natural Amish turkey and all the trimmings will be served in the Anasazi Ballroom from 1 to 6 pm. A prix-fixe, four-course menu will be served in Che-Ah-Chi, our signature restaurant. Executive Chef David Schmidt incorporated all his favorite autumn flavors in this menu, and then some. Here the turkey is cider-brined with buttery mashed potatoes, herb stuffing, cranberries and offal gravy. Other entree choices include a bourbon-glazed pork chop with duck-fat red cabbage, grilled prime rib with mushrooms and chestnut tortellini in a pecorino broth.
Please call 928-204-6000 for reservations.
Enchantment Resort is golf’s newest travel destination since Enchantment Group, the parent company for Enchantment, recently assumed management of the award-winning Seven Canyons, a golf club with an 18-hole course designed by former British Open and U.S. Senior Open champion Tom Weiskopf . The visually stunning course, open for play now, will soon be exclusively for club members and registered guests of the resort.
Located on 200 acres just minutes from the resort, the par-70 course measures 6,746 yards and is a links-style course surrounded by the majestic beauty of red rock cliffs and more than 100,000 acres of the evergreen Coconino National Forest. Classic-style bunkering, mature trees, natural water features and constant changes in elevation define this challenging and enjoyable course where wildlife such as javelinas, coyotes and bobcats may occasionally be spotted.
Also open to guests is the Practice Park, consisting of a two-tiered, 20,000 square-foot teeing area with 25 hitting stations, a 5,000 square -foot practice green, four target greens and a chipping area with a practice bunker. While staying at Enchantment, be sure to take advantage of the considerable skills of Dave Bisbee, Director of Golf Operations, whom the PGA has recognized for his innovative golf school curriculums and programs. He welcomes new and seasoned golfers to the Performance Training Center where Bisbee’s integrated system of golf instruction, custom club fitting and mental conditioning has helped improve countless golfers’ games.
Special services for resort guests include tee times pre-booked by the concierge, golf club transfers and club storage at Seven Canyons. In addition, guests may indulge in treatments at Mii amo such as Mindful Golf Meditation and Law of Attraction for Golf for pre-game focus and hydrotherapy, reflexology and full-body massage for post-game relaxation.
Get into the swing of things with our two-night Seven Canyons Sedona golf package, beginning at $1074 per night, double occupancy.
Two outstanding Arizona Syrahs recently earned a 90-point rating from Wine Spectator, one of them from a Verde Valley winery just down the road from Enchantment, Page Springs Cellars. If you’re a wine lover or simply curious about Arizona wine, it’s easy to explore the desert mountain river valley of northern Arizona’s wine country. The Verde Valley Wine Trail begins just a few miles from Enchantment Resort, leading to four wineries and six tasting rooms and a trip through beautiful countryside boasting a rich agricultural tradition and ideal growing conditions for grapes: abundant sunshine, dramatic nighttime cool downs and volcanic soil. From Sedona to Cottonwood, Jerome, Clarkdale and Cornville to Camp Verde, you’ll see the entire region.
Three wineries are conveniently clustered nearby and will give you a taste of what all the buzz is about, and why Lonely Planet chose the Verde Valley as one of the “Top 10 U.S. Travel Destinations for 2013” (hint: it’s the wine). Each winery has a distinct personality–Page Springs Cellars is known for Rhone-style wines, Oak Creek Vineyards & Winery produces small batches of full-bodied reds and crisp whites, and Javelina Leap Vineyards & Winery pour their award-winning wines in a tasting room reminiscent of an Old West saloon.
Tour the grounds, sample the wines and drink in the scenery of this high desert wine country, then continue exploring from the comfort of the resort’s Wine Bar where we stock one of the largest selections of Arizona wines along with other domestic and international labels from our Wine Spectator award-winning cellar. Scroll through the wine list on iPad for any wineries missed on the trail, or let our sommelier suggest a flight of several wines to nose and taste, and enjoy with artisan cheese, charcuterie or Kobe sliders and a spectacular view of Boynton Canyon.
To learn more about wine, join our sommelier in the Wine Bar for an introductory seminar on wine tasting every Thursday, 3-4 pm. Sign up in advance to reserve your spot, as these educational and fun sessions always fill up quickly.
Executive Chef David Schmidt shares this easy and delicious recipe for ceviche. The lime juice “cooks” the shrimp, making this a perfect choice for hot summer days.
Fresh lime juice, to cover shrimp
1 cup red onion, diced
½ cup capers
1 cup green olives, diced
1 cup tomatoes, deseeded and diced
3 cloves garlic, minced
4 jalepenos, diced
5 pickled serranos, diced
¾ cup fresh cilantro, chopped
2 Tablespoons fresh oregano, chopped
Cholula Hot Sauce, to taste
Ketchup, to taste
Salt and pepper, to taste
Cover shrimp with lime juice and let sit in refrigerator until shrimp is no longer translucent. Drain all lime juice (discard), and mix shrimp with the other diced and chopped ingredients. Season to taste. Keep refrigerated until ready to serve. Makes 8-12 portions, about 4-6 ounces each.