Shrimp Ceviche

By Enchantment Resort (August 4, 2013)

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.

3 pounds shrimp, diced

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.

 

Posted in: Chef's Dish

If you’re a kid, you haven’t been to Enchantment until you’ve designed your very own Camp Coyote T-shirt, and you can only get it by checking into Camp Coyote, the adobe outpost at Enchantment that’s designed with kids in mind.

Camp Coyote is the resort’s children’s program, offering girls and boys ages 4-12 the opportunity to learn about the history of Boynton Canyon and the Native American culture through a variety of fun and entertaining indoor and outdoor activities.   Each day explores a different theme—Mystery Monday, Teepee Tuesday, Wildlife Wednesday, Tribal Thursday, Field Day Friday, Solar System Saturday and Sports Sunday.

Activities include guided nature walks to learn about the flora and fauna of the canyon; arts and crafts like creating dream catchers, rain sticks, pottery and rhythm drums; tennis, biking and dodge ball; or be your own chef in our new Howling Coyote Café specializing in baked goods like cupcakes and cookies.  Also popular are Xbox and Wii games where kids can participate in a variety of dance and sports competitions.

All activities are fully-supervised and programs are available for a full day, half day/morning, half day/afternoon plus evening sessions on Friday and Saturday nights. The evening sessions include dinner and activities such as movie night and stargazing.

We invite parents and kids to visit Camp Coyote and check out all the fun ways we can play together!

Posted in: Kids' Camp Coyote

Summer Sangria

By Enchantment Resort (July 23, 2013)

White Sangria is a refreshing and pretty cocktail for summer.  Make it in a pitcher or punch bowl to serve a crowd and garnish with lots of seasonal fresh fruit for color.  A crisp, zesty white wine like Albarino works best, but if you prefer a traditional sangria, choose a fruity red wine like Grenache. Like us on Facebook to learn about our Drink of the Week and special discount for fans.   Cheers!

White Sangria

4 parts Albariño

1 part peach schnapps

.5 parts apricot brandy

1 part white cranberry juice

Blueberries, strawberries, halved grapes, apricots (when in season)

Mix liquids, add fruit, sip.

 

Red Sangria

4 parts Grenache

1 part peach schnapps

.5 part blackberry brandy

Strawberries, blueberries

2 whole oranges (sliced)

Combine above ingredients. Add cranberry/orange juice per order when serving.

 

 

Posted in: Good Libations

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.

Posted in: Chef's Dish,Libations

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.

 

 

Posted in: Events

 

 

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)

 


Red wine and chocolate is a classic pairing,

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!

 

Posted in: Chef's Dish

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:

http://enchantmentresort.com/pdf/che-ah-chi-menu-valentines-2013.pdf

Posted in: Chef's Dish,Events

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!

 

TASTING MENU

- Amuse Bouche

FIRST:
- Seacat Gardens Local Salad
with Arizona pecans, Black Mesa Ranch goat cheese, Sedona apples
OR
Gina’s Homemade Burrata
Arizona basil pesto, Seacat Gardens winter tomatoes

SECOND:
-Arizona Stronghold Braised Beef Short Ribs
Grilled corn polenta, local beets, Hickman Farms organic friend egg, harissa
OR
-Crispy Skin Trout
Celery root puree, braised local winter greens, shallot and agave vinaigrette

DESSERT
-Oak Creek Apple Cobbler
Shamrock Farms Buttermilk Ice Cream
OR
-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.