Nirvana Food and Wine Festival - Torch Tiki Takedown

On Thursday night, Nirvana, a brand-new culinary festival, kicked off at the Sanctuary on Camelback Mountain Resort & Spa with a tiki cocktail competition. This special event was hosted by Arizona's beverage master Jason Asher of Barter & Shake, Counter Intuitive and UnderTow, and Food Network star Chef Robert Irvine, who also delighted the guests with his tropical braised short rib.

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Jason's team at UnderTow presented their Sakura with cherry-infused Hennessy cognac, tawny port, Bitter Truth liqueur, pineapple, grapefruit, vanilla and orgeat. 

Sean Traynor and Lyndsi Hastings-Mundy of UnderTow

Six of Arizona's talented bartenders greeted guests with their exclusive tiki cocktails as they vied for a chance to come home with a winning title. Celebrity judges included two of Arizona's cocktail experts, with whom I've had the honor to co-judge  in past competitions: Kim Haasarud and Travis Nass.  

Guests gathered around the pool to sample topical tipples and cast their votes.

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Michael Regan of the Mix-Up Bar at Royal Palms

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Mai'a Palaoa from SumoMaya

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Pele Punch from Artizen at The Camby

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E.T's cocktails

Congratulations to Maxton Kennedy, representing The Woodshed, who was chosen by the judges as the winner!

Clint Spotleson of Second Story Liquor Bar took home the People's Choice for his Coconut & Chill made with butter fat-washed Zapara's rum, Jack Daniel's whiskey, carrot juice, cream of coconut, lime, pineapple syrup, cinnamon syrup and a ground cinnamon garnish. 

"Spotty" Spotleson

Delicious Polynesian-inspired bites were also enjoyed by the hungry crowd.

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Glazed ribs with char coleslaw (Second Story Liquor Bar)

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Chef Jordano Sessions of Second Story Liquor Bar

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Fire-roasted pork belly with kimchi honey (elements)

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Huli-huli chicken buns with pineapple salsa (elements)

On a beautiful spring evening, the Sanctuary Camelback Resort threw a fantastic tropical celebration to usher in the inaugural Nirvana Food and Wine festival. Cheers and congratulations to all of Arizona's gifted libation luminaries that competed.  

Look for Nirvana Food and Wine Festival to return April 19-22, 2018.  

Beverage Director Bobby Kramer and co-owner Gavin Jacobs of the Brickyard Downtown in Chandler

I received a complimentary media pass. 

An Evening with Knob Creek

Last month, bourbon lovers met for a special whiskey-pairing dinner at Hyatt Regency Scottsdale at Gainey Ranch.  On a cool January evening, we were seated under the stars with cozy heaters and soft blankets to experience "Bourbon on the Green" featuring Knob Creek small batch and single barrel whiskey as the starring spirit.  

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We were welcomed with a custom-designed Challenge Coin and a delightful duo -  Bourbon Sours made with Knob Creek 9-Year-Old Straight Bourbon and a flaky duck confit tart with candied orange, fennel, and saba.

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It set the tone for the rest of the decadent menu to follow, with our hosts Chef Brian Contreras and Beam Suntory expert Anthony DeSantis educating the guests throughout the night on the dishes and pairings. A sculpture of the late Booker Noe, grandson of Jim Beam and Master Distiller for more than 40 years, oversaw our happy group. 

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Bartender Andrew, a fan of director Guy Ritchie, created the "RocknRolla, named for a movie which is an under-appreciated classic." Combining 120 proof Knob Creek Single Barrel Reserve, amaretto, Alessio vermouth, AZ Bitters Lab Figgy Pudding bitters and an orange peel garnish resulted in my favorite cocktail of the night.

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Chef described our smoked steelhead trout course. He first brined the fish with salt and sugar before smoking over mesquite wood and tossing with grapefruit aioli made with fresh juice and zest. This delicious plate was finished with triangles of toasted pumpernickel, frisée, and Luxardo cherry reduction. 

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Our salad course brought wild arugula dressed with an Arizona honey and apple cider vinaigrette and strewn with roasted and candied hazelnuts, dried cranberries, and Rogue Creamery’s Smokey Blue cheese.

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To pair with our entrée, Andrew stirred up a Manhattan using Knob Creek small batch rye whiskey.

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Chef's fabulous porchetta on a bed of warm bean salad and parsnip-apple butter was rolled and seasoned with garlic and herbs, cured with citrus and brown sugar, slow-roasted for six hours, and basted every 45 minutes with bourbon. The addictive crispy-crackly skin was aptly described as "pork candy" by Chef Brian; "the best way to describe it is fatty, meaty Jolly Rancher." 

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A special treat was a bourbon that was as indulgent as the steamed toffee pudding with candied almonds and bourbon ice cream that we were spoiled with for dessert - the Limited Edition 2001, Batch 5. Anthony explained that each batch is made with the same bourbon but what distinguishes it is where it is placed in the rackhouse. "There are only 12,000 bottles of each and if you ever taste them side by side, they're completely different, which is awesome." We were told Damon Thompson, Beverage Manager, chose Batch 5 for us to enjoy because "it's my favorite."

Stay tuned for a schedule of future cocktail dinners and an exclusive hand-picked barrel of Knob Creek that will only be available at the Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch. The resort is located at 7500 E. Doubletree Ranch Road, Scottsdale, Arizona, USA, 85258.  Tel: 1-480-444-1234.