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Five C’s Supper Series with Kitchen West Restaurant


Kitchen West Restaurant at The Scottsdale Resort at McCormick Ranch, A Destination Hotel looks forward to the continuation of their monthly Five C’s Supper Series and will present the final (3) three-course family style dinners that pair cuisine by Executive Chef Rick Dupere with wines from celebrated Arizona vineyards on April 25, May 30 and June 20. T

he Five C’s Supper Series invites guests on a tasting tour that celebrates the five iconic Grand Canyon State leading ladies – copper, cattle, cotton, citrus and climate – who have not only been the enduring cornerstones of her economy but whose charming qualities have long kept visitors enthralled with far more than just her sunshine. Chef Dupere sought menu inspiration not only from the state’s historical roots, but from the creative origins right beneath his feet. The land occupied by The Scottsdale was part of a large tract purchased in the mid 1900’s by the McCormicks, who built a ranch where they raised Angus cattle as well as alfalfa, barley and oats.

Photo Credit to Debby Wolvos for all pictures

Like Arizona, Kitchen West is a reflective expression of the modern American Southwest. Paying homage to the boldness, tradition and sense of adventure that made Arizona what it is today, this Supper Series accentuates each of the five C’s in an elegant and tangible way and also utilizes old-fashioned cooking techniques such as wood-fired meats and searing done on cast iron. Basically, you get to enjoy all things Arizona ranch, without the whole “working the field” portion. Guests will savor dishes inspired by the five C’s including seasonal citrus salads; butcher boards, carrot and beet slaw and Cherokee purple tomatoes with burrata. Continue the inspired dining experience with tempting entrées like crusted seabass, Duck à l’ Orange, prime ribeye, campfire creek trout, roasted bone marrow with kiln oven bread, veal stock braised short ribs and brick chicken with Arizona Shade Farms pink bacon oyster mushrooms. Additional temptations include family style sides like pima beans with berries, heirloom tepary beans, home baked biscuits with desert mesquite honey and charred nopales with mint macerated melons. Each Supper ends with an artfully crafted dessert including highlights such as; peach pan dowdy, cotton candy sorbet and single origin Valrhona chocolate pudding with clotted cream.

The cost of each dinner is $85 per person (plus tax and gratuity). Guests begin each Super Series at 6:00 p.m. with a private cocktail reception featuring appetizers and Arizona wines followed by a three-course dinner with wine pairings.

Reservations are required.

The Scottsdale is located at 7700 E. McCormick Parkway, Scottsdale. Tel: 480-596-7525 www.TheScottsdaleResort.com.


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