here - Cooks and Corks

hosted by the Scottsdale League for the Arts
November 14th
Four Seasons Resort
at Troon North
5:30-6:30
VIP Mix & Mingle with the Chefs
Music provided by the Scottsdale Philharmonic
6:30-10
General Admission
Music provided by The Lark & Key
Silent Auction and raffle items are available for bidding
Mystery Bag items are available for purchase
50/50 raffle
LETTER FROM THE PRESIDENT
Ladies and Gentleman,
It is my pleasure to welcome you to Cooks & Corks 2014. Our intent tonight
is to ensure that you enjoy this magnificent evening. Scottsdale League
for the Arts, in conjunction with the Four Seasons, is proud to be able to
provide you with an exquisite assortment of tastings prepared by many of
the Valley’s top chefs as well as a world-class collection of libations.
The reason we are all here this evening is to provide funding for the Scottsdale
League for the Arts’ philanthropic endeavors. Over the years, we have been
able to donate over $4 million to local arts and arts education grantees.
Some of the grant recipients are here with us this evening. As you circulate
throughout the area, I hope you take the time to talk with some of these grantees
about what they provide for our community. This will help you understand why
we as the League are proud to be able to support these organizations.
We know that you have many choices as to which charitable organizations
you support. We as a group of some 60 volunteers, along with 3 office
staff, sincerely appreciate the fact that you have chosen to join us here this
evening at the beautiful Four Seasons Resort Scottsdale at Troon North.
As President of the Scottsdale League for the Arts, I thank you all for your
ongoing support in our endeavors to provide funding for arts and arts
education. We would also like to thank all of our sponsors for all of your
support this evening.
We look forward to seeing you again in April 2015 at the Scottsdale
Culinary Festival!
Sincerely,
Jerry McMahon
Jerry McMahon
President
ABOUT THE LEAGUE
Scottsdale League for the Arts is a 501(c)(3), non-profit, volunteer
organization of accomplished men and women who support artists,
arts programs and arts education through fundraising and special events.
In order to offer continuous value and assistance to the arts, the League
awards all net funds raised to a variety of arts focused organizations through
a grants program.
In 1992, SLA, together with the Arts in Education Council and the
Scottsdale Center for the Performing Arts, began providing support for
arts education in the public schools of Scottsdale Unified School District.
In 2002, they broadened the scope of the grants program and instituted
a formal grants process to increase our impact in the arts community.
In all, they have given out more than $4 million to non-profit arts entities
throughout Maricopa County.
Scottsdale League for the Arts believes in the importance and power of
the arts. Creative outlets offer a wide range of benefits to all, from those
who imagine and construct to those who simply admire. The community
at large also benefits from these programs which offer the opportunity for
cultural growth and knowledge.
“
Through your generosity, we are building a lifeline to the future,
assuring that Rosie’s House remains a vital influence in the lives of
children, both today and in the future. Students that attend Rosie’s
House reside in Central and South Phoenix, communities in which the
school drop-out rate is devastating. Musical training has been shown to
impact academic achievement and, in turn, help children remain in school.
Our goal is not only to provide a life-long skill with musical education, but
help students develop a commitment to academic and personal
achievement. Through the mentorship program at Rosie’s House, our
students defy the statistics of their peers: they graduate from high school,
go on to college and become productive, create and successful citizens”
—Becky Bell Ballard, Executive & Artistic Director
Rosie’s House: A Music Academy for Children
“
Thanks to your gift we have already had reservations for more than
4,700 students, which is 1,000 more than a year ago at this time. Your
support is making possible for us to offer reduced rates for schools that
need help so any school that wants to participate is able to, no matter its
economic standing.”
—Gary Bacal, Managing Director
Center Dance Ensemble
“
Your gift will help us create theatrical magic for thousands of
young people who will see a performance of A Thousand Cranes
or Girls Who Wear Glasses in their schools this year. Your support
helps us keep these programs accessible to all schools, regardless
of financial and geographic barriers.”
—Sarah Sullivan, Development Manager
Childsplay
“Your generosity is at the very heart of what we do, and our ability to
produce the highest quality opera season after season.”
—Mark Saville, Director of Development
Arizona Opera
2014 GRANT RECIPIENTS
Arizona Opera Company
Musical Instrument Museum
Arizona Theatre Company
MusicaNova, Inc
ASU Foundation for a
New American University
Phoenix Art Museum
Phoenix Boys Choir Association
Ballet Arizona
Phoenix Conservatory of Music
Center Dance Ensemble
Childsplay
Phoenix Institute for
Contemporary Art
Desert Sounds
Performing Arts, Inc.
Phoenix Performing
Arts Center, Inc.
Detour Company Theatre, Inc.
East Valley Children’s Theatre
ProMusica Arizona
Chorale & Orchestra
Foothills Community
Foundation
Rosie’s House: A Music
Academy for Children
Fountain Hills
Community Theater
Scottsdale Artists’ School, Inc.
Free Arts for Abused
Children of Arizona
SCPA - Wolf Trap Program
Grand Canyon Chamber
Music Festival
Scottsdale Philharmonic, Inc.
Scottsdale Community Players
Scottsdale Public Art
Great Arizona Puppet Theater
Southwest Shakespeare
Company
Heard Museum
Stray Cat Theatre
Jazz in Arizona Inc.
Theatre Arists Studio, Inc
Maricopa County
Historical Society
West Valley Arts Council
Mesa Arts Center Foundation
Wickenburg Foundation for
the Performing Arts
Metropolitan Youth Symphony
Young Arts Arizona Ltd.
Movement Source Inc.
ENTERTAINMENT
SCOTTSDALE PHILHARMONIC
The mission of the Scottsdale
Philharmonic is to provide the City
of Scottsdale and the surrounding communities with a professional
symphony orchestra performing a series of traditional classical music
concerts without charge to the public making classical music available
to audiences of all ages. The Scottsdale Philharmonic is a non profit
corporation funded by the contributions from the general public and
business community.
THE LARK AND KEY
The Lark and Key is comprised of one song bird and a keyboard player
….plus drums. They are a trio of seasoned musicians, as each band
member has an extensive and eclectic background in the professional
industry. On top of gigging on the weekends, the L&K players all work
individually throughout the week teaching music to the children of Arizona.
Their sound is a fusion of jazz and soul. Although the size of their band
is small, the sound they produce is full and rich. They have a smooth
balance as they interchange vocals between
male and female leads. In addition, many of
their pieces show off complex three part
harmonies, which always keeps the audience
engaged and entertained.
Their music puts a jazzy refined twist on
standards from all different eras and genres.
They play anything from modern day pop
hits to classic jazz standards, making all of
the songs their own by adding a tasteful and
fresh spin.
MELITON “MEL” MECINAS
It’s all work and no play for Meliton Mecinas at Four Seasons Resort
Scottsdale at Troon North, and he wouldn’t have it any other way. “Some
think once you’re an executive chef, you hide in the office every day,” says Mecinas,
who oversees five Resort dining operations. “Not me. I still cook on the line
three or four times a week. And when I go home, I cook for my kids, too.” Mecinas
followed his father into the business, working under him at a family-style
chain restaurant in Los Angeles. “He was the kind of father you think only good
things about. He’d say, ‘Every day, you’re going to get better,’ and then he’d work late
to make sure it happened.”
At 19, Mecinas signed on with Joaquim Splichal, the chef-owner of
Patina and other LA hot spots. Though he had “no clue” what he was
doing, Mecinas drew on his father’s values of optimism and stuck with
Splichal for nine years, which formed the backbone of his training. At
Four Seasons Resort The Biltmore Santa Barbara, Mecinas often cooked
for Julia Child, including creating the second course for her 90th
birthday celebration. He keeps a photo of her in his office.
Unforgettable
meetings & events,
affordable luxury
Four Seasons is your local resource for planning events of every size. Talavera and Proof
signature restaurants are the ideal venues for memorable events, featuring innovative,
chef-driven cuisine, and indoor and outdoor spaces perfect for every occasion. From
intimate boardrooms, ideal for retreats, to spacious ballrooms for marquee corporate
events, Four Seasons is the perfect spot for all your event-planning needs.
to learn more, contact Catering Manager Chelsa Christensen
at (480)513-5266 or [email protected]
KEVIN BINKLEY
A James Beard recognized and celebrated food pioneer, Chef Kevin Binkley
has inspired a Southwest culinary scene that is both artfully presented
and exotically composed. Owner of four award-winning restaurants
throughout the Phoenix Valley, Chef Binkley continues to push the
boundaries of gastronomic innovation. His sumptuous dishes are as
renowned as the atmosphere he creates.
A graduate of the Scottsdale Culinary Institute in 1994, Chef Kevin had
the opportunity to hone his craft and skills while working at two of the top
13 restaurants in the United States: The French Laundry and the Inn at
Little Washington.
In 2004, Chef Binkley fulfilled his long-time dream when he opened
Binkley’s Restaurant with his wife Amy. The Cave Creek restaurant
continues to receive numerous accolades alongside its sister restaurants,
Café Bink, Bink’s Midtown, and Bink’s Scottsdale.
Serving up fresh, local, produce with a twist, Binkley transforms food into
eatable art, incorporating the freshest and highest quality ingredients into
the seasonal menus at all of his restaurants. Chef Binkley’s vision has always
been to provide not just a dish, but an experience. He continues to do so
on a daily basis.
JAY BOGSINSKE
With more than 25 years of experience in the
Chef Bogsinske demonstrates great
exceptional, seasonal,
food industry,
skill and passion in creating
international and local culinary dishes. In his
current role as Chef de Cuisine at The Phoenician’s nouveau Italian
Il Terrazzo, he oversees the menu development and creation for the threemeal-a-day restaurant, along with its signature Sunday Brunch offering.
Bogsinske previously served as executive chef at the St. Francis
restaurant in Phoenix, an organic, farm-to-table contemporary eatery.
Other establishments in which he has worked include Nine 05 Modern
Asian (executive chef/managing partner); La Grande Orange (corporate
chef); Zinc Bistro (chef de cuisine); and Michael’s at the Citadel (chef
de cuisine).
Prior to joining The Phoenician, he also spent approximately three years
as chef de cuisine at the Sheraton Phoenix Downtown hotel, where he
was responsible for all culinary operations at District American Kitchen
and Wine Bar.
MICHAEL CAIRNS
At the helm of Montelucia Resort & Spa’s impressive food and
beverage program is Executive Chef Michael Cairns. Cairns brings a creative
approach to dining and offers guests more than 30 years of consulting
experience on numerous culinary endeavors. Cairns oversees five dining
venues at Montelucia, including the resort’s signature AAA Four Diamond
restaurant, Prado, and the resort’s newest eatery, CENTRO Lounge.
Cairns has received numerous accolades throughout his career, including
being honored at the prestigious James Beard House in New York in 2004.
Over the years, Cairns has been chosen to represent Phoenix at many
Convention & Visitors Bureau events with Gourmet and Bon Appétit
magazines across the United States, promoting local farms producing
products from shrimp, tomatoes, goat cheese, lamb and other products. He
is currently a Chef spokesperson for Euro-Fresh Farms in Wilcox, Arizona.
Cairns has a special skill in understanding the client, whether it’s a
high-end leisure guest or a well-traveled meeting planner. He believes
that the creative process begins with the guest:
“You have to first understand what customers are looking for, what will
satisfy them, and then you can put your personality into a dish. Innovation comes
from studying trends and experimenting with flavors and textures.”
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7901 E. Frank Lloyd Wright Blvd. | Scottsdale, AZ 85260
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MATT CARTER
After completing culinary school in 1989, Matt Carter cooked at Scottsdale’s
La Chaumiere, and became obsessed the artistry, demands, and disciplines
of French gastronomy. This led him to pursue additional classical training in
France, where he took courses at Le Cordon Bleu and apprenticed at various
Parisian restaurants. When Carter returned to Arizona in 1992, he landed
the Chef de Partie job at Christopher Gross’s h ighly acclaimed Phoenix
restaurant Christopher’s. Carter cooked at Christopher’s for over six years,
ascending to the position of Chef de Cuisine.
A chance meeting with Thomas Keller in 1998 led to an opportunity
at Keller’s- world renowned French Laundry. After working as Chef
Poissonnier in one of America’s most illustrious kitchens, Carter
returned to Scottsdale in 2001 and collaborated with restaurateur Terry
Ellisor to create the Zinc Bistro. In 2008, Carter teamed up with Ellisor and
entrepreneur Brian Raab to create The Mission restaurant, which serves
Modern Latin Cuisine, and recently, The House Brasserie, which blends
disciplined French techniques with globally inspired dishes. With three
great restaurants under his belt, all before hitting age 45, Carter still has an
exciting career ahead of him.
TRAVIS GARNER
As Executive Chef of The Capital Grille in Scottsdale, Arizona, Travis Garner
manages a kitchen staff of 25 and oversees all culinary development, meal
preparation and staff training. He draws inspiration from local ingredients
to create unique daily specials and seasonal menu features.
Chef Garner realized as a child, while his mother worked as a personal chef,
that he wanted to pursue a career in the culinary arts. Prior to joining The
Capital Grille in 2003, he attended the Scottsdale Culinary Institute, where
he was able to refine his cooking skills.
Chef Garner credits The Capital Grille’s platinum reputation to its blend
of menu classics and fresh twists on appetizers and sides. The Capital
Grille’s extensive, award-winning wine list is routinely recognized by Wine
Spectator magazine. Chef Garner helps design signature wine dinners and
obtain rare vintages for members of The Capital Grille’s personal Wine
Locker annual lease program.
The Capital Grille is also the proud recipient of the American Culinary
Federation’s “Achievement of Excellence Award.” The restaurant prides
itself on offering professional, attentive service in an atmosphere of
relaxed elegance.
JESSE HANSEN
Chef Jesse Hansen went to culinary school in his home town of Santa
Barbara, and was drawn to the kitchen from a young age. His mother
helped propel him forward in the culinary arts, recognizing and nurturing
his early passion and proficiency.
Chef Hansen joined Four Seasons Hotels and Resorts in 1997 at the
Resort’s sister property in Santa Barbara. After four-and-a-half years at
the Santa Barbara property, Chef Hansen transferred to the Four Seasons
Hotel San Francisco, where he worked in many different roles and then to
Toronto, Canada, where he worked for nearly five years first in the role of
Banquet Chef. He was promoted to Executive Sous-Chef, prior to joining
the Scottsdale team in a similar capacity.
At home, Chef Hansen’s wife also is a chef, and together they experiment
with creating healthful, flavorful and light dishes. In his free time, Hansen
enjoys working on his 1957 Ford pickup truck, taking his dog for hikes and
walks, camping, traveling and eating unique foods.
LEE HILLSON
Celebrated for his originality and vision, Lee Hillson joined the AAA Five
Diamond Phoenician in September 2012 as Executive Sous Chef. Hillson
previously served as executive chef for the renowned T. Cook’s at the Royal
Palms Resort and Spa in Phoenix, during which he gained national acclaim
for his battle with Iron Chef Cat Cora on the blockbuster Food Network
show, Iron Chef America. Also known for his innovation in designing
exceptional house-made products while maintaining a commitment to
sustainability, he was tapped by British Airways to create a First Class menu
for Phoenix to London flights.
Enrolling in culinary school at the age of 16 in his native England, Hillson
was working just two years later at the Hyatt in Austin. He then returned
to London as the Chef de Partie at the Roux Patisserie, owned by worldrenowned chefs, Albert and Michel Roux. After several prestigious stops
as Pastry Chef in England, Hillson again crossed the Atlantic to become
Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island. Within
a few short months, he was appointed executive chef at this restaurant,
ranked as one of the country’s top five by Country Inn magazine. From
there, he joined the Royal Palms, serving as Sous Chef for five years before
being promoted to Executive Chef in 2005.
BEAU MACMILLAN
As Executive Chef of Sanctuary on Camelback Mountain and its signature
restaurant, elements, Beau MacMillan inspires his staff with his passion
for fresh ingredients. His ingenuity in the kitchen is stimulated by his belief
that food should not be overworked, but rather appreciated for its simplicity
and natural perfection.
Chef MacMillan’s culinary career began at the age of 16 when he
secured a position at Crane Brook Tea Room in Carver, Massachusetts. Chef
MacMillan spent a year under the tutelage of Chef Francios Demueloge.
Inspired by this experience, he joined the brigade at La Vieille Maison in
Boca Raton Florida, rising through the ranks to the position of Sous Chef.
He was recruited to Arizona in 1998 to develop the cuisine at The Ranch on
Camelback, which later became Sanctuary on Camelback Mountain. Chef
MacMillan and former Executive Chef Charles Wiley opened elements
restaurant in March of 2001.
In March 2006, Chef MacMillan was invited to The Food Network’s kitchen
stadium to compete in an episode of the hit series, Iron Chef America. Chef
MacMillan was pitted against Iron Chef Bobby Flay in “Battle American
Kobe Beef.” Ultimately, Chef MacMillan’s cuisine reigned supreme, letting
him claim victory over Flay.
ROBERTO MADRID
Born in Northern Mexico, Roberto Madrid brings a passion for Latino
cooking to his role as Chef de Cuisine at deseo. He began his culinary career
in Scottsdale in 1982, studying under Chef Tony Fogo at The White Truffle,
a local French fine-dining restaurant. He then moved to Jean Carlo to master
fine Italian cuisine and the spent six years with well-known Chef Michael
Salvagio at Steven’s, helping to build the foundation of modern Southwestern
cuisine. Madrid was part of the opening team at The Terrace restaurant at
The Phoenician Resort & Spa as well as the Golden Swan at Hyatt Regency
Scottsdale Resort at Gainey Ranch.
Madrid was part of the opening culinary team at The Westin Kierland
Resort & Spa and has led the deseo culinary team since 2006. His colorful
and artistic presentations of each dish shares his excitement for deseo’s
lively cuisine and bold flavors. Madrid adds a modern twist to deseo’s
unique recipes, using his knowledge of traditional Latin dishes to stay true
to the “Nuevo Latino” menu.
Feast Your Eyes on Framing!
50% OFF CUSTOM FRAMING!
Valid for 50% OFF Custom Framing Orders, with the purchase of a new custom frame and a
fitting. Not valid on special order frames/services/substrates, specialty mounts/sewdowns,
engraving, and matting add-ons. Not valid on orders in-progress, previous purchases and
orders due in less than 5 working days. Expires 12/31/2014
PAUL MCCABE
Appointed Executive Chef in May 2013, Paul McCabe brings a lifetime
career of culinary experience to the Royal Palms Resort and Spa team.
Chef McCabe has played a significant role in the new chapter of T. Cook’s
evolution, as the longtime Phoenix restaurant recently emerged from its
grand revitalization. His culinary style can be summed up in three words—
crafted, thoughtful and bold—which are all precisely in line with the
Mediterranean principles of simple preparations, uncomplicated dishes,
and seasonal ingredients.
Chef McCabe is known most notably for his eight-year contribution as
Executive Chef of L’Auberge Del Mar Resort and Spa, a sister Destination
Hotels & Resorts property, where he launched the resort’s award-winning
fine dining restaurant Kitchen 1540. Chef McCabe has also served as
Executive Chef at such prestigious establishments as Enchantment Resort
in Sedona before moving to Southern California to become Executive
Chef of L’Ermitage Hotel in Beverly Hills. Other career highlights
include participating as guest chef at the James Beard House in New York
four times, in addition to receiving such awards as “rising star of American
Cuisine” by the James Beard Foundation and the Wine Spectator Magazine
Award of Excellence, among other accolades.
. .
..
STRATEGIC & PRACTICAL LEGAL ADVICE
Starting a Business
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Concierge General Counsel Services
Buying or Selling Your Business
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Real Estate
Resolving Business Disputes
Susan E. Wells – 480.668.9393
Renee B. Gerstman – 602.200.0112
www.wellsgerstman.com
email: [email protected]
CHRISTOPHER NICOSIA
Chef Christopher Nicosia graduated with a degree in Psychology and
English Literature but spent his summers cooking at Jacob’s Restaurant
in Dennis, Massachusetts. He moved to Scottsdale, Arizona to attend
Scottsdale Culinary Institute in 1996 and fell in love with Arizona.
Nicosia worked as a line cook at Lon’s at the Hermosa for two years before
getting a Sous Chef position at Desert Mountain at the Cochise -Geronimo
clubhouse. He was promoted to Chef de Cuisine of the Apache Steakhouse
at Desert Mountain in 2001 and became Chef de Cuisine of Constantino’s
Italian restaurant at Desert Mountain in 2003. In 2010, he accepted the
Executive Chef position at Sassi. Nicosia’s cooking style is greatly
influenced by the time spent around the dining and kitchen
tables with his family. “My Mother is a fantastic cook, which really sparked
interest in food for our entire family. I am also influenced by travel experiences.
I have been lucky enough to travel the world with my family on hunting and
fishing expeditions, which also turned into eating marathons… You will often find
me at the Farmer’s Market at Roadrunner Park chatting it up with the local farmers.”
Citywide Home Loans is proud to sponsor Cooks and Corks
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CONTACT ROBIN TODAY!
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This is not an offer for extension of credit or a commitment to lend. Some restrictions may apply.
COMMITTEE/BOARD OF DIRECTORS
& STAFF MEMBERS
EVENT COMMITTEE:
Susan Wells, Chelsa Christensen, Jerry McMahon
BOARD OF DIRECTORS:
Jerry McMahon President
Tom Cooper Vice President
James Moser Past President
Dan Bowman Treasurer
Chelsa Christensen Secretary
Brian DeAngelo Director
Jefferson Hayden Director
Carol Langdon Director
Bill Slack Director
Susan Wells Director
STAFF MEMBERS:
Lindsey Friend, Isabel Ortiz, Lindsey Mackney
PRESENTING SPONSOR:
OFFICIAL SPONSORS:
EXHIBITORS:
THANK YOU TO OUR DONORS:
Stonegrill at the JW Marriott
Desert Ridge
Images by Michael
Dos Gringos
Bourbon Jacks
Sushi Roku
Los Sombreros
Fogo de Chao
The Phoenician
deseo at the Westin Kierland
elements
The House Brasserie
Montelucia
The Royal Palms
Bink’s Scottsdale
SASSI
The Capital Grille
Proof
Talavera
Nothing Bundt Cakes
Tommy Bahama
Naya Mediterranean Cuisine
TK’s Urban Tavern
Tavern Americana
Milagro Grill
Ingo’s Tasty Food
Fox Restaurant Concepts
LGO Hospitality
Accounting & Finance
Personnel, Inc.
Varsity Physical Therapy
DGI Print Management
El Hefe
Whiskey Row
Scottsdale Resort & Conference Center
Arizona Opera Company
Arizona Soaring Inc.
Le Creuset
Kelly’s at Southbridge
hopdoddy
Notorious Burger
Cuttlefish
Bottled Blonde
Hifi Kitchen & Cocktails
RnR Gastropub
Sandbar
Center Dance Ensemble
D Pet Hotels
Fairytale Brownies
Fatty Sundays
Rappel AZ
Scottsdale Beauty Bar
SkyDive Arizona
Zipline
Oil & Vinegar
Paper Source
Del E. Webb Center
Great Arizona Puppet Theater
Fountain Hills Theater
Spinato’s Pizzeria
Southwest Shakespeare Company
Thai Royal Massage
Exclusively Men’s Barber & Spa
Whish
East Valley Children’s Theatre
Kendra Scott Jewelry
thank you
to everyone who made
this event possible
Child submission to the
Great Arizona Puppet Theater
– 2014 Scottsdale League for the Arts
Grant Recipient
Thank you for supporting the
Scottsdale League for the Arts