Monthly Mashup at Talavera with Chefs Mel Mecinas and Christopher Gross

Two chefs, one kitchen is the idea behind the Monthly Mashup series at Talavera at the Four Seasons Scottsdale Troon North.  The program kicked off in March, with a different guest chef each month joining Executive Chef Mel Mecinas in the Talavera kitchen.  I love the thought behind this concept - enjoying the food of not just one, but two favorite chefs as they team up to create a menu featuring each other's culinary creativity and philosophy. “The best way to grow as a chef is to partner and learn from other chefs,” says Executive Chef Mel Mecinas.  “Taking two concepts and blending them together – for one night only – gives each chef the opportunity to expand their skills and offer diners a truly unique experience.”  In May, the collaboration was between Mel Mecinas and Christopher Gross, two talented chefs whom I've spotlighted in the past in AZ Wine Lifestyle.  Seated on the gorgeous Talavera patio on a beautiful spring evening, this Mashup menu did not disappoint:

View fullsize

Our evening in photos: 

View from the terrace at Onyx, Talavera's lounge.

Our table on the scenic Talavera patio

Warm poppy seed rolls with butter and Hawaiian pink salt

Bubbly to start

Schramsberg Blanc de Blancs paired with the amuse

Amuse collaboration: smoked salmon and caviar on a chive spoon + escargot croquette and truffle aioli

Paired with our first course

Christopher's diver scallop with mushroom pasta, English pea puree and nasturtiums

Paired with our duck course

Mel's duck breast with seared foie gras, fig brulee, endive, and orange gastrique

Dinner with a view

Sommelier Shaun Adams

Paired with the lamb course

Deconstructed rack of lamb (loin, roasted bones, cap) with roasted vegetables and meadowsweet

Loved learning about the meadowsweet garnish

Sunset

Bonus course: Madeira paired with a brie Napoleon

Triple creme brie Napoleon with grapes, walnuts, olive oil powder and apricot marmalade.

Pastry Chef Lance Whipple

Lance Whipple, Mel Mecinas, and Christopher Gross

Paired with our final dessert

Strawberry cream cake with Grand Marnier, pistachios, and crispy meringue

We were hosted by the Four Seasons and our meal was complimentary.