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Seven
Canyons Golf Course |
Seven
Canyons Lodge
When was the last time you came home from a trip, vacation or otherwise,
and found yourself reliving the experience over and over, either
in your mind, or to others? As a food and travel writer my trips
sometimes tend to blur all together, perhaps tainted ever so slightly
by the sheer profligacy of my job. Writing this article, however,
will be the umpteenth time I've recounted this particular adventure
through the breathtaking terrain of the Red Rocks of Sedona, Arizona.
Unlike
Phoenix and Scottsdale, Sedona remains a cowboy's paradise of sorts,
holding back on large construction and over-the-top tourist traps.
Keeping time with the landscape, Sedona continues to utilize (not
bastardize) its wealth of vibrant color contrasts, mountainous backdrops,
and the scenic forest and desert land. Just when I thought I was
in the middle of nowhere, surrounded by the surreal Red Rocks, we
made our way to an oasis amid the crimson boulders.
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Seven
Canyons, known as a “fractional ownership" resort of
sorts, immediately took my breath away. Situated on 200 acres, surrounded
by 100,000 acres of national forest, this home away from home for
those who want the comfort of a second home and the luxury of an
exclusive vacation experience, is a relatively new property catering
to the elite, as well as avid golfers and outdoor types. Individual
old world style European villas are 2,500 square feet of comfort
and extravagance with 360-degree panoramic views from any of the
3 bedrooms, 3 baths, indoor and outdoor kitchens, patios with hot
tubs, and from the stately living and dining room areas. The bedding
is of the highest quality cottons and linens in rich colors, and
I only have one thing to say about the bathrooms -Heated Floors!
Lush furnishings sit atop wood floors and cooling fans twirl from
high beam ceilings above. The gourmet kitchen, complete with Viking
appliances, cooking equipment and tableware, are a gourmandís
dream. But, this is Seven Canyons a place to relax and enjoy the
amenities of such an exclusive community. So, why not have one of
their talented chefs come and prepare a custom made menu for you
and your guests?
Seven
Canyons Cuisine
Executive chef Dan Martin leads a team of dynamic art culinaires
through a whirlwind of dining components. The clubhouse serves 3
meals a day and everything in between, including special events
and making sure the Seven Canyons staff (over 200) are well fed.
Private dining, of which my travel companion, Rachel, and I were
treated to was just as entertaining as it was delicious.
“Our"
chef came prepared with ingredients, creativity, high energy, and
an assistant to set the table, and the mood. As Chef Jeff glided
through the kitchen, champagne was poured, the outdoor table was
set, the fireplace was lit, and the sun went down slowly behind
the Red Rocks. Rachel and I chatted with the chef as he dusted scallops,
prawns, and crab claws with almond flour, seared them in peanut
oil and placed them atop julienne vegetables with a light beur blanc
sauce.
As
we gobbled up the sweet de-shelled seafood we could see a vibrantly
colored salad being tossed. Baby greens were arranged with sweet
raspberries and strawberries, candied walnuts, and a drizzle of
raspberry vinaigrette. The sweet, tart, veggie and fruit combinations
were surprisingly tangy and tasty. The unique salad also had a role
in distracting us from the entrée being prepared back in
the kitchen. Chef Jeff surprised us with a lobster feast befitting
that of a landlocked state. Two lobster tails were sautéed
ever so slightly, keeping company with steamed clams and mussels
in a fragrant broth. My friend and I have long mastered the art
of eating and had no trouble devouring the decadent entrée
before us. “We can't wait for dessert," we told our chef.
Continuing
to fill our bellies, and our spirits, a silky Bananas Foster was
prepared before our eyes. Firm bananas swam in the hot brown sugar
and brandy reduction until slightly softened. Homemade vanilla ice
cream topped our sweet sensation and a glass of champagne washed
it all down. Within minutes of finishing the last of the Bananas
Foster the kitchen was spotless, our coffee timer was set for the
morning and our beds were calling us in to dream about our private
dinner party.
Just
when you think Seven Canyons could not be any more spectacular,
Chef Martin is preparing to open the property's premiere restaurant,
“Greens at the Range House", a three-meal a day restaurant
that is casual by day and takes it up a notch for those more formal
weekend nights. “The breakfast menu will be a limited menu
with lighter fare and assorted breakfast sandwiches, paninis and
wraps, while lunch will have the favorite club house fare such as
hamburgers, beer brats and great salads," explains Chef Martin,
“Our dinner menu will be New American, changing constantly
with whatever is in season." The new restaurant is expected
to open in late August early September.
Seven
Canyons
755 Golf Club Way
Sedona, AZ
866.367.8844
www.sevencanyons.com
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| A
Day In The West
Sedona Center brings you to restaurant
row, as well as a bevy of boutiques, and to A Day In The West jeep
excursions, the oldest continually owned family business (since
1949) that specializes in Jeep tours, horseback rides with cowboy
cookouts, winery tours, artists and gallery tours, and Jeep rentals.
We opted to do a wine country jeep tour before making our way over
the dicey terrain of the Arizona desert. We visited, and tasted
of course, wines from Echo Canyon Vineyard & Winery, Jerome
Winery, Oak Creek Vineyards, and Page Springs Vineyards & Cellars.
Then it was on to the dessert of Sedona! Our guide (our very own
cowboy) kept us informed, and in stitches while four-wheel-driving
us up angles that no sane women should dare. But, we dared, and
we had a ball!
A
Day In The West
www.adayinthewest.com
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| Amara
Resort and Spa
Nestled
down along the banks of Oak Creek, and accessed from Uptown Sedona
is Amara Resort and Spa. This 100-room full service AAA 4-Diamond
resort boasts the best location in Sedona. The rooms are modest
but comfortable. After a few spa treatments at the Amara Spa it
was pool time with the sound of Oak Creek's rippling waters in the
air. We walked a bit of the path along the creek and soon worked
up, yet, another appetite. The talents of Chef Alan McClean
spearhead the hotel's restaurant, The Gallery on Oak Creek. Chef
McClean has worked at several fine dining establishments in Arizona,
including The Boulders in Carefree, Vincents
on Camelback in Scottsdale, and Lons at the Hermosa
Inn in Scottsdale. Some of our favorite dishes included
the smoked salmon quesadillas, which were fun to nibble
on while sipping our wine. Porcini dusted Scottish halibut
was surprisingly decadent with its creamy earthy porcini cream reduction.
The White Marble Farm double cut pork chop, an all natural
brand from the mid-west thatís all the rage, proved its point,
served with a smoky barbeque glaze, rattlesnake bean cassoulet,
three pepper jelly, and roasted tomato ancho sauce. The Amara
Duet is an 8 ounce grilled tenderloin with a rich cabernet
sauce teamed with a flaky lump crab cake. Linguini with basil pesto
included roasted vegetables with shitake mushrooms, fresh milky
ricotta and grated Pecorino. The Gallery portion of the restaurant
is just that's a gallery of local modern works, accentuating the
minimalist dÈcor of the restaurant, as well as the hotel
itself.
Amara
Resort and Spa
301 N Hwy, Sedona
928.282.4828
www.amararesort.com
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