Sedona is gaining wider acclaim as a wine and food lovers’ destination, as chronicled in a recent story in the Arizona Daily Star, “Add fine food, wine to red-rock site vibe.” Not only does this artsy town have its share of unique dining spots, but it sits in the center of Verde Valley wine country with a wine trail connecting four wineries and six tasting rooms. Due to the microclimate of the Valley–encompassing Sedona, Jerome, Camp Verde, Page Springs and Cornville–you’ll find a lot of Rhone varietals grown here. No wonder Lonely Planet named the Verde Valley one of its ‘Top 10 Destinations for 2013.’
Epicurean road warriors have a perfect home base at Enchantment. With one of the largest selections of Arizona wines of any resort, chances are you’ll be able to pull up your favorite on the iPad wine list. Many are offered by the glass or in flights of three.
Enchantment’s Che Ah Chi was noted by the Arizona Daily Star as one of the signature restaurants that define Sedona’s dining scene. Executive Chef David Schmidt is known for wild game and charcuterie, a vegetarian menu highlighting Arizona’s best produce like organic lettuces, apples, heirloom tomatoes and mushrooms, and pickling and preserving. It’s Arizona food at its best with a Southwestern kick and a jaw-dropping view of red rock Boynton canyon.
You don’t have to be a resort guest to dine here, but reservations are suggested.
The Fitzhugh Jenkins Ensemble plays jazz and New World music against a backdrop of red rocks at sunset on the patio of View 180 at Enchantment Resort, Saturday evenings through June 15, 6:30 to 9:30 pm.
These evenings are destined to be a spirited experience heightened by the virtuoso guitarist Fitzhugh Jenkins who grew up in Hawaii, studied music at Berklee School of Music in Boston and with guitar virtuoso Pierre Bensusan in Paris, and recently returned from a month in Buenos Aires where he composed music for his newest CD “Altiplano.”
He’s performed for the Olympic athletes during the Los Angeles Games and in front of crowds in India. He played on the Grammy-nominated Narada CD titled “Passion: Music for Guitar” and portions of his music have aired on ABC, the Oprah Network, and the Discovery Channel.
Take in the views and the world rhythms while enjoying specialty cocktails, including our five famous margaritas, and tapas made for sharing, if you can bear to part with one of the Kobe sliders with carmelized onions and garlic aioli, or the creamy burrata with basil pesto on grilled bread drizzled with olive oil.
Sample selections of Fitzhugh Jenkins’ music from his albums Bedouin Cafe, Blue Guitar, Journey into Yavapai, Mango Man, and Believe.
Northern Arizona University (NAU) men’s and women’s tennis teams will play their home games at Enchantment Resort this month. The NAU Lumberjacks go up against the Thunderbirds from Southern Utah University, the Weber State Wildcats and Portland State University’s Vikings.
Enchantment has been a tennis destination since its inception as a John Gardiner’s Tennis Ranch in the early 1980s. The five courts are surrounded by a stunning vista of red rock cliffs and the Coconino National Forest. Come watch competitive college tennis in a beautiful setting and cheer on your favorite team. There will be court-side seating and food and beverage service.
Fri April 12: 8 am – 2pm, NAU vs SUU ( women’s)
Sat April 13: 1pm -7 pm, NAU vs SUU (men’s)
Sat April 20: 8 am -7 pm, NAU vs Weber State (men’s + women’s)
Sun April 21: 9 am – 3pm NAU vs PSU (men’s)
and Enchantment Resort’s Sedona culinary team has given it a deliciously fresh and regional spin.
First the dessert: Chocolate Guajillo Cornet, created by Pastry Chef Leonardo Ramirez. A rich guajillo chocolate sauce (the guajillo is reminiscent of Mayan chocolate, and gives a tiny kick) on an upside-down chocolate cornet atop a citrus shortbread cookie with a piece of “balsamic glass” (hard sugar) to the side. In the middle of the plate, aerated milk chocolate, which Ramirez best describes as “melt-in-your-mouth cotton candy” (OK Chef, now you’ve got us!) And balancing out the plate is a light and creamy port ice cream atop chocolate croquant.
Sommelier Michael Robb selected a limited production (only 200 half-bottles) of an Arizona fortified wine made from six different grapes to accompany this special dessert. Called Dos Cabezas Boxcar (2010) it takes this dessert far and your palate will enjoy the ride.
Order it now, by March 1 this dynamic duo will be gone!
Chef David Schmidt’s Valentine menu in Che-Ah Chi is intended to cause some excitement. After all, each course features at least one food item thought to be an aphrodisiac, named for Aphrodite, the Greek Goddess of love.
Can you identify them? Some may surprise you, like basil and blueberries. Chocolate of course is there, as are oysters. The four-course menu offers several choices for each course. Will you opt for the cheeky Menage a Foie, or go straight for the oysters with whipped chile?
Do the aphrodisiac foods really heighten desire? That’s up to you to find out, but we do promise a meal that will be an enjoyable enhancement to Valentine’s Day.
Offered one night only, Thursday February 14th. $95 per person.
Peek at the menu here:
Enchantment recently launched ”Drink of the Week”– an ongoing campaign on Facebook and Twitter –with the wintery rye whiskey-based cocktail pictured here.
If you friend or follow us, you’ll see a post every Thursday where our libation magician Alexander Solen highlights a different drink each week that will be available at a 50% discount for our social media fans who ask for it by name.
Often these will be off-the-menu cocktails created just for the campaign. Other weeks we may feature one of our popular signature cocktails, a craft beer or a wine.
Watch for it on Thursdays, and when you’re next at Enchantment, ask for the drink by name. Thank you for following us!
PS Find the name of this week’s drink on our Facebook page.
Local ingredients from Arizona take a leading role in each of the three courses of Che-Ah-Chi’s “Local for Locals” tasting menu, created especially for Arizonans as part of our winter appreciation deal.*
Chef David Schmidt highlights winter fruits, herbs, vegetables and dairy items from local gardens, growers and artisans . Unique for a winter menu are flavorful, juicy tomatoes, and these are from Seacat Gardens paired in a first course with a generous portion of creamy burrata made by a husband and wife team. Super-fragrant basil is blended into a pesto and drizzled with more olive oil. Smear this onto thick triangles of toasted sourdough for a crunchy, creamy first course and the meal is already a hit.
Short ribs, a perfect winter dish, and these do not disappoint. Cooked in local Arizona Stronghold red wine till fall-off-the bone tender, they’re presented atop a bed of pleasingly sweet grilled corn polenta and topped with an organic fried egg from local Hickman Farms. Luscious little local beets and a swish of harissa finish the plate.
Lastly, the apple cobbler was so good, we could barely snap a photo before it was gone. Oak Creek apples baked in a flaky warm crust with rich, cold buttermilk ice cream from Shamrock Farms dairy, topped with blueberry sauce and a drizzle of caramel. This meal is definitely worth the drive!
- Amuse Bouche
- Seacat Gardens Local Salad
with Arizona pecans, Black Mesa Ranch goat cheese, Sedona apples
Gina’s Homemade Burrata
Arizona basil pesto, Seacat Gardens winter tomatoes
-Arizona Stronghold Braised Beef Short Ribs
Grilled corn polenta, local beets, Hickman Farms organic friend egg, harissa
-Crispy Skin Trout
Celery root puree, braised local winter greens, shallot and agave vinaigrette
-Oak Creek Apple Cobbler
Shamrock Farms Buttermilk Ice Cream
-Strawberry Prickly Pear Short Cake
Vanilla Bean Gelato
*Stay two nights and enjoy a complimentary 3-course tasting menu for two (inclusive of F+B tax and 18% gratuity) in Che Ah Chi, our signature restaurant. Rates begin at $275. Valid through February 12, 2013. Mention code AZDIN and show AZ ID at check-in.
World Hoop Day is Wednesday, Dec 12, 2012, when hoopers around the world will be hooping for peace and health at sunset. Here’s an inspirational story from our Sedona resort hula hoop instructor who has lost 25 pounds during the 18 months she’s been hooping. Suzy not only teaches guests how to hoop, she can show you how to make your own hoop. Why not start now and you’ll be hooping with the rest of the world next Wednesday.
By Suzy Lande, Activities Staff
I have always been active throughout my life, but in my late 30s, injuries from my past started to haunt me: lower back issues, tendonitis… off the charts! Any exercise I did brought on pain. So what did I do? I gained a lot of extra weight and was depressed. Until one day, my friend pulled out her new hoop…I gave it a whirl and couldn’t keep it up for the life of me. Persevere and it shall, and it does! That day I found something so spectacular and yet so simple.
My life started to change, smiling and laughter took the place of sadness, and I was excited to finally find a form of exercise that did not cause pain, but felt comforting and allowed me to laugh at myself. I think other hoopers will agree: it is magical, and you will be transformed into a better you.
*Hooping can burn as many calories in an hour as a boot-camp style workout
*Hooping can tighten and strengthen the core, leading to a stronger back.
* Hooping is great for our digestive system.
*Hooping is good for our spirit and mind in a beautifully meditative and calming manner.
*Hooping is aerobic and can raise our level of attention and ability to focus.
*Hooping is more revitalizing than a nap.
* Hooping is fun!
Stop by the Activities Center at Enchantment Resort to try out our hula hoops, or join one of my complimentary classes this spring. See you in the circle!
The new signature restaurant CHE-AH-CHI compliments its environment with finely appointed wood finishes, tile, neutral tones and custom lighting to create a space that is contemporary and quietly seductive. The split-level dining layout features wall-to-ceiling windows that showcase the scenic views from this elevated setting. Serving contemporary American cuisine with a hint of Southwest the menu offers a diverse selection of local and regional ingredients with specialties such as Heirloom Beet salad, Sea Scallops in candied bacon relish, Duck in creamy polenta with root vegetables, Filet Mignon with grilled ramps and sweetbread ragout, and Elk Loin with fava bean hash.
Enchantment’s stylish new Wine Bar featuring our Wine Spectator “Best of Best Award of Excellence” wine list is the ideal venue for enjoying a glass of wine or a casual dinner while taking in Sedona’s unsurpassed surroundings. The bar’s twenty-foot-long signature communal “gathering” table made of solid iron with a three inch Sandstone top, set majestically beneath amber and earth-colored blown glass custom light fixtures, creates a one-of-a-kind dining experience.
Ideal for tapas and cocktails, dinner or dessert, View 180 is a sophisticated and vibrant gathering place for relaxing and unwinding. With sliding glass doors that open to a verandah, this unique indoor/outdoor setting is available for hand-crafted cocktails, award-winning wine, and a tapas-style menu for a prelude to dinner or as a light dinner option.
Perfect for a casual dining experience and a picture perfect sunset, Tii Gavo has been refreshed and launched just in time for the summer season. While the restaurant still serves inspired southwestern fare, it features an intimate bar for enjoying the state’s largest selection of Arizona wines, as well as regionally-crafted beers on tap, specialty cocktails and margaritas, including the signature Prickly Pear margarita. Most notable is Tii Gavo’s exterior circular patio and fire pit, where guests can dine by the warmth of an outdoor fireplace with striking views of the stunning red rock surroundings.
For full menu and description of restaurants visit Enchantment Resort’s website http://enchantmentresort.com/dining. Reservations can be made on Open Table or by calling 928.204-6000.
Enchantment Resort is revealing the finishing touches of its extensive renovation. Running two years and $25 million, the transformation touched on every aspect of the resort, including refurbishment of all 218 guestrooms; an expansion of the resort’s Meeting Village; the transformation of the Clubhouse; a larger pool area with 360-degree views; and a new retail boutique and outdoor spaces. Creating a warm and welcoming first impression for the Enchantment experience, guests encounter a totally new arrival experience. Greeted curbside by resort attendants, guests are instantly checked in via electronic tablets and escorted to their rooms. A concierge corner is located just inside the Clubhouse entrance for guest requiring further assistance.
With doors just opening in April the launch of new restaurants and bars, Che-Ah-Chi , View 180, and a Wine Bar, as well as the re-opening of Tii Gavo, the resort’s casual dining restaurant are quickly gaining reputations as local gathering spots for epicureans and wine aficionados alike. All establishments located in the newly renovated clubhouse offer distinctly different but equally fresh approaches to upscale dining at Enchantment.
Enchantment Resort’s Pool Area features an expanded pool deck and terrace area with chaise lounges, umbrellas, and private cabanas for individuals and small groups. A whirlpool spa, a well-stocked pool bar with small bites and an adjacent game room keep things lively for both couples and families. A new Activities Center provides a multitude of offerings to complement any vacation including tennis, croquet, biking, guided hikes, Native American programs and more.