Four Seasons Celebrates Hispanic Heritage Month: Industry Brunch
L to R, Row 1: Chefs Manny Calderon, Mel Mecinas, Honorio Mecinas, Juan Mecinas, and Samantha Sanz. Back Row: Chef Cory Oppold of Atlas Bistro, Chef Fidencio Alatriste of Toro, Steve Kraus of Press Coffee, and Chef Michael Cairns of the Omni Scottsdale at Montelucia
August was Hispanic Heritage month and the Four Seasons Scottsdale at Troon North celebrated August 12-14, 2016 with a weekend of culinary festivities. On Saturday afternoon, I attended two fun and informative culinary seminars led by Four Seasons chefs Samantha Sanz and Manny Calderon demonstrating regional specialities from Sonora and the Yucatan (link here). That evening, Executive Chef Mel Mecinas was joined by his brothers Chef Honorio (Gordon Ramsay Pub in Las Vegas) and Pastry Chef Juan (La Patisserie in Los Angeles) in the kitchen for an amazing dinner at Talavera. Visit this link for a photo recap.
Ceviche, chicken mole, chilaquiles, barbarcoa, nopales, empanadas, and more
My wonderful weekend was brought to a delicious close with an invitation to an industry brunch in Talavera with other food, beverage, and media professionals. We were treated to a fantastic array of Oaxacan dishes, sweets, and beverages, such as such as tlayuda, a crispy tortilla topped with refritos, strings of quesillo Oaxaca, and crumbled chorizo; lamb barbacoa; chicken mole; chilaquiles with tomatillo salsa, churros; and cocktails made with Mexican spirits such as sotol, which is distilled from the desert spoon plant.
Thank you to the superlative Four Seasons Scottsdale for a fantastic weekend. Here's hoping this celebration is an annual occurence!
Executive Chef Mel Mecinas of the Four Seasons and Executive Chef Cory Oppold of Atlas Bistro