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| - This is truly an unparalleled food experience and an exceptionally good value for the outstanding quality and volume of food. Highly recommended!
When you look at the photos, you're not seeing hors d'oeuvres, you're looking at beautifully presented miniature meals with complex, well-executed flavor profiles.
Advice for 2018: Get a group of friends together and get VIP tickets early before they sell out. VIP admission allows you to go in an hour early and access to the VIP Lounge.
The event is at Salt River Fields at Talking Stick in Scottsdale.
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It's hard to know where to start...
There were about 30 restaurants represented and about the same number of wines available. There were 15 types of beer. When you walk in to one of the Grand Tasting areas (tents) you can start sampling anything that you like. The chefs, owners and restaurant employees were beaming with pride giving out the samples. You'll feel like you're on the Food Network!
Truth be told, I am not an adventurous foodie and I am also a very picky eater. I'm impressed when I try something I usually don't like (or think I won't like) and change my opinion about it. There were quite a few things that fell into the "changed my mind" category. Mostly for me it's an aversion to certain textures.
Here are a bunch of things that were on my "no list" that I tried and liked: octopus, prime rib, lamb, steak tartare, gnocchi. I also have an aversion to restaurants that are in hotels because they seem so institutional. I was proved wrong on that too!
The Octopus Tostada was the most surprising dish. The chef at Tarbell's seemed so confident that I'd like it, that I gave in. The conversation went like this:
Chef "Have you ever tried octopus?"
Me "Yes..." (not at all enthusiastically)
Chef "Have you ever tried 'our' octopus?"
Me: "Uh, no..." (not at all enthusiastically)
Chef: "I think you'll like it..."
Me in my head: Bolt, NOW!
Me to the Chef: "Uh, okay..."
Me: Take a bite (not at all enthusiastically)
Me: (enthusiastically) "Hey, this is REALLY good..."
Chef: Smiles and nods
Sweet Republic ice cream was there and as always, mastered sweet and savory with a basil orange macaron sorbet cookie sandwich.
Bella Gusto Pizzeria in Chandler had a delicate and delicious gnocchi. I'd like to try their pizza some time.
Cartwright's Modern Kitchen had the beautifully presented Wagyu steak tartare with pickled nopales, yuzu kosho, horseradish greens, local date and blueberry sauce.
Quiessence had beautiful miniature martini cocktails, true to their farm to table style.
AJ's had an entire tent with beautifully displayed catered-style food and beverages.
***
The other main part of the event was the food lectures. We listened to George Frasher from Frasher's Smokehouse talk about "Phoenix Style BBQ." Phoenix chefs have been putting themselves on the map incorporating elements of BBQ with from other cities and are now becoming "known" for BBQ.
Frasher was recently a judge in a BBQ competition. Apparently there are only a few "officially" sanctioned BBQ authorities in the country where you can get certified as a judge. When you are a judge, you are kept well away from the competitors to prevent any bias.
Then, everyone got a nice big rib to eat.
Carr Spirit Tasting was super interesting. They've come out with a new line of gluten free, non-GMO vodka made from sugar that originates in Peru. This vodka is probably the smoothest you'll ever drink. We were the first group of people from the public to try the vodka.
Carr's also has a new line of Dreamsicle cream liqueurs. One was Island Chill (coconut), the other was Orange Cream Wine, orange and dragonfruit and Caramel Mocha Mojo. YUM!
It was so interesting to hear about the painstaking process of getting the best ingredients and the most appealing flavors and bringing them to market. https://carrspirits.com/adelaides/
Last but not least....at the entrance of the event, Martha Stewart did not disappoint with a beautifully decorated tent including a kitchen utensil chandelier and portrait with Snoop Dog. There was a place where you could make a stenciled souvenir out of wood and Martha Stewart craft paints. I do like her line of craft paints. The colors are more complex and intense than other brands. If she comes back next year, I'd love to hear her speak because to me, she epitomizes a resilient spirit.
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