Sedona: L'Auberge de Sedona, Part III
All photos by Jenelle Bonifield of Food & Lifestyles
For Part I of our stay at picturesque L'Auberge de Sedona, visit this link.
Our evening on Day Two (see our afternoon here) continued with a glimpse into the recently renovated state-of-the-art kitchen of Cress on Oak Creek as Executive Chef Rochelle Daniel led us in a lesson on foraging. Chef Daniel's seasonally-driven menu includes ingredients harvested on site and we learned that the prime foraging seasons are spring and fall. The inspiration found in incorporating local ingredients is an important part of her cooking philosophy. Creek cress ("especially good with fish dishes"), rosemary, wood sorrel, juniper berries, spruce pine ("used to infuse tinctures, vinegar, and honey"), mushrooms, blackberries, strawberries, and mesquite pods ("toasted and ground to make crackers and bread") all find their way into her dishes.
Our fascinating culinary session was followed by a cocktail class led by General Manager Salim El Khayati. Key components were vodka infused with rosemary and muddled blackberries, both found on the property. Our hands-on class had us measuring and mixing the rest of the ingredients - Chambord, Grand Marnier, and sparkling rosé - which resulted in a refreshing, vibrantly-hued crowd-pleaser.
Our convivial group mingled and sipped before being led to our creekside tables under starry skies. How to end a magical stay at L'Auberge de Sedona? With an outstanding tasting menu showcasing Chef Daniel's deft skill at weaving sophisticated techniques with creative flourishes and ingredients reflecting the unique Sedona setting.
- Amuse: Squash Rumchata with cassis gelée and cinnamon
- Caviar with smoked salmon, crème fraiche, and croissant glace. Perrier-Jouët Grand Brut Champagne
- Cognac-infused foie gras mousse in "bark" of pastry shell painted with dark chocolate, portabello dust, creek cress, and apple butter. Louis Latour Ardèche Chardonnay
- Earl Grey panna cotta with crabmeat, tomatoes, and sweet corn bisque. Clos Pegase Carneros Chardonnay
- Kale salad with carrots roasted with Japanese charcoal, dried oranges, robiola cheese and amaranth. Bodegas Muga Rosado Rioja
- Nantucket bay scallops with puffed grains, smoked trout roe, and crème fraiche. Row Eleven Santa Maria Pinot Noir
- Quail with maple glaze with red quinoa, butternut squash and pickled cranberries. JL Chave "Mon Coeur" Côtes du Rhône
- Dry-aged New York strip steak with sunchoke puree, turnip, sliced truffles and truffle demi-glace. Turnbull Napa Valley Cabernet Sauvignon
- Pear frangipani with almond, cassis, and cream cheese. Historic Series Charleston Sercial Special Reserve Madeira
Looking for an unparalleled experience in the heart of Sedona? Look no further than L'Auberge de Sedona on Oak Creek.
This was a hosted culinary press trip and our stay was complimentary.
