Filtering by Tag: Mel Mecinas

Chef Mel Mecinas and Talavera

October 17, 2016 / Christina Barrueta

Achiote-glazed Kurobuta pork chop with queso fresco and citrus salad (all photos by Debby Wolvos) — Achiote-glazed Kurobuta pork chop with queso fresco and citrus salad *(all photos by Debby Wolvos)*

Talavera, the modern steakhouse restaurant at Four Seasons Troon North, offers mesmerizing Scottsdale vistas from both the expansive terrace under the stars and the elegant dining room decorated in colors echoing the glowing sunsets and purple shadows of Pinnacle Peak. However, Talavera possesses something else that makes it even more special – a kitchen helmed by Executive Chef Mel Mecinas, whose most recent accolade was his induction into the Arizona Culinary Hall of Fame as Chef of the Year.

To read more, follow this link for the full article on Experience Scottsdale at Talavera, a Culinary Oasis.

(updated: Chef Mecinas has since left the Four Seasons but continuing to delight Scottsdale residents at a private country club)

Octopus with chorizo, confit potatoes, and aji amarillo

Bacon-wrapped buffalo tenderloin with foie gras and mole Oaxaqueño

Comment 0 Likes

tags / Mel Mecinas, Four Seasons, Scottsdale

Visit Proof at the Four Seasons in July for My Spanish Burger Winner!

July 06, 2016 / Christina Barrueta

To celebrate National Burger Month in May, the Four Seasons Scottsdale at Troon North held a BYOB contest: Build Your Own Burger. The Facebook contest announced "From toppings to bun-style, tell us how you would construct the perfect burger. Comment below, and your dream creation could be featured for a week at Proof!" There were so many creative submissions, such as Emett E's andouille burger with asiago and caramelized onion remoulade or Tony P's caprese burger with tomato, mozzarella, and balsamic, so I was thrilled to learn my burger submission was the winner.

On Tuesday, we were invited to Proof for the burger launch, which will be offered for the entire month of July from 11:30 am to 5:30 pm.

Even more exciting was joining Chefs Joey Cavaretta and Del Morris in the Proof kitchen and getting to taste what they had created. I was handed a chef's jacket with my name (thank you Chef Mel!) and then it was time to cook. One tip I learned from Chef Joey? I've been under-seasoning my burgers. Note to self: Salt more generously.

With Chefs Joey Cavaretta and Dell Morris of Proof at the Four Seasons Scottsdale

And how is the burger? Wow! I can't imagine you'd find a more juicy, flavorful burger. The Proof team's creation features a beef burger mixed with chorizo and its tangy, smoky chile heat, layered with creamy pimentón mayo, melted Manchego cheese, romesco (a traditional Catalan sauce made with pureed tomatoes, peppers, garlic and nuts), and fresh arugula. The toasted brioche bun is the perfect texture - soft enough to press around the generous fillings, but sturdy enough to capture all the delicious juices without falling apart. Served with hand-cut skin-on fries dusted with paprika, it's the perfect combination.

While Ernesto opted for the burger and beer duo, I ordered a Just Beet It (beet, rosemary, and ginger-infused gin with elderflower, lemon, and pineapple) and finished with a well-crafted Sazerac. It's not just the burger that is delicious at Proof. We started with the addictive pretzel knots and spicy cheddar dipping sauce, and the king crab special with four special accompaniments: a Tito's vodka cocktail sauce, Tabasco aioli, housemade jalapeño salsa verde, and shooters of chile de árbol hot sauce.

And save room for dessert since Proof has a bake shop and a soda fountain with grown-up milkshakes and ice cream. Our knowledgeable waiter's suggestion of the Big Island with decadent coconut-rum ice cream topped with pineapple, toasted macadami nuts, whipped cream, and Hawaiian sea salt was a winner, and my husband polished off his "C is for Cookies" milkshake with cookies and cream ice cream, crushed Oreos and chocolate chip cookies. Bonus: For Proof's Ice Cream Days of Summer special, all ice cream treats are 50% off through August 31st.

While I was there, I learned about the other special summer promotions at Proof, including Bacon Happy Hour, Sunday Night Oysters, Pie Fridays, Summertime Smokehouse, Secret Password specials, and more. Click here for my write-up on the details, along with Chef Mel's entry into the James Beard Blended Burger Project.

If you get to Proof this month and try the Spanish burger, tag me on Twitter or Instagram - I'd love to know what you thought!

Chef Joey Cavaretta of Proof and Executive Chef Mel Mecinas of the Four Seasons

Comment 1 Likes

categories / Dining Out
tags / Persian Room, Proof, Four Sesaons Scottsdale, Mel Mecinas, Joey Cavaretta, Dell Morris, burger

Into the Soup with Chef Mecinas of the Four Seasons

February 12, 2016 / Christina Barrueta

This week, I was invited back to Into the Soup with Heidi Lee, a weekly radio show hosted by vivacious Heidi Lee Simpson (click here for my behind-the-scenes with Chef Matt Taylor of Gertrude's on a prior show). Sponsored by the Arizona Culinary Institute, her goal is to support the local culinary scene with Arizona's many talented chefs, farmers, businesses, and purveyors. Due to a technical glitch, we had the lovely bonus of spending time with Chef Mel at the beautiful Four Seasons Resort Scottsdale at Troon North on two separate occasions. Chef Mel could not have been more gracious to take time out of his busy schedule AND spoil us each time with creative cocktails and his delicious menu. Look for it to air this Saturday on KWSS 93.9 at noon. Here are some photos from behind the scenes.

"Take one" started with breakfast and excellent Blood Marys from Proof on a Sunday morning surrounded by the panoramic beauty of the Sonoran desert on Talavera's patio.

As we spent some time with Chef Mel, we learned about the special menus for the holiday weekend, including vegetarian and multi-course Valentine's Day menus, and champagne specials.

Want to know what the Soup of the Week and the Weekly Whet your Whistle featuring Press Coffee are? Tune into the show and get the details on Into the Soup's website.

Unfortunately, due to the foibles of modern technology, we needed to re-record the show, this time on an evening paired with dishes from Onyx Bar and Lounge and Nick Padua's new cocktails. It was even more fun the second time!

As we laughed and chatted our way through the show, we were treated to ahi tuna tartare a la Nicoise with olives and quail egg, smoked salmon flatbread with chorizo, avocado, and tequila crème fraîche, escargot fritters with pistou, and a cheese and charcuterie board. Thank you Chef Mel!

We enjoyed a special treat with Nick Padua and four of his fantastic cocktails with mezcal. Tune in on Saturday as he describes his inspirations for the mezcal Old Fashioned with orange bitters, Cherry Loca (Fernet, mezcal, ginger beer, lime, luxardo syrup), My Word (mezcal, grapefruit, habanero tincture, and tiki bitters), and the Smoking Angus (mezcal, honey simple syrup, apple cider, Angostura bitters, shaken with egg whites).

Old Fashioned and Cherry Loca

My Word

Smoking Angus

Thanks for having me on the show Heidi!

Comment 0 Likes

tags / Into the Soup, Mel Mecinas, Four Sesaons Scottsdale