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.
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!
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!
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.
4 parts Grenache
1 part peach schnapps
.5 part blackberry brandy
2 whole oranges (sliced)
Combine above ingredients. Add cranberry/orange juice per order when serving.
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: