Bourbon Steak at the Fairmont Scottsdale Princess

It's about time I reported back on our last meal at Bourbon Steak, because WOW it was one of the culinary highlights of 2015.  

We're long time-fans of Bourbon Steak, having been here multiple times - whether it be for happy hour, cocktail classes, dinner (and my husband's favorite lobster pot pie) or to celebrate our anniversary.

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Back in December, we joined our close friends and frequent dining partners Bill and Lill of AZ Bitters Lab for dinner. As is our wont, we met for cocktails before dinner in the bar. Jason Caballero, one of my favorite sommeliers in Arizona (whom I had first met at a special wine dinner with Maynard James Keenan of Caduceus Cellars), came out to greet us and told us we had a special treat in store.  Executive Chef Jeremy McMillan  had kindly offered to prepare the four of us a tasting menu.  Would we like to do that instead of ordering a la carte? Why, of course! 

What followed next was a wonderful meal with course after course of creative, delicious dishes expertly paired with wines by sommelier Jason. I'd be hard pressed to pick my favorites, but three that I'm still thinking about include Jason's pairing of Lillet with an intensely flavorful chestnut and black truffle soup, Chef's juicy, crispy-skinned guinea hen (from local Two Wash Ranch) glazed with sorghum and whiskey with decadent foie gras rice, and the fantastic combination of beet-stuffed caramelle pasta embellished with raisins, poppy seeds, and freshly-grated horseradish savored with a glass of Moulin à Vent gamay.  Our feast: 

Starting with Domaine Chandon rosé

The signature duck fat fries

Sommelier Jason Cabellero

Domaine Long-Depaquit Chablis with oysters

Oyster trio with kimchi, mignonette, and ponzu with wasabi

Chestnut and truffle soup paired with Lillet

Dr. Loosen Blue Slate Estate Kabinett paired with smoked scallops

Smoked scallop with Purple Ninja radish, sorrel, and apple

Scarpetta Pinot Grigio delle Venezie

Miso-parmesan broth with kale-basil pesto and wild mushrooms

Castello di Ama Chianti Classico paired with raviolo di uovo

Egg raviolo with ricotta, maitake mushrooms, parmesan, and brown butter

Domaine Diochon Moulin-a-Vent Vieilles Vignes paired with the next pasta course

Pasta with beets, horseradish and raisins

Mon Coeur Côtes du Rhône

Stracci with lamb belly, lamb bacon, and spigarello

Thierry & Pascale Matrot Bourgogne Blanc with guinea hen

Guinea hen roasted and glazed with sorghum and whiskey

Carved and served with foie gras rice

For our steak course: Shafer Merlot and Lassègue Saint-Émilion Grand Cru

Beef trio: Wagyu A5, USDA prime, and sirloin cap. With chimichurri, bearnaise, and salsa verde.

Dessert wine pairing

Sticky toffee cake with caramel sauce and frozen yogurt

Thank you to Chef Jeremy and Jason for a superlative evening!