Brick chicken with Arizona Shade Farms pink bacon oyster mushrooms (Debby Wolvos)

The Scottsdale Resort at McCormick Ranch, A Destination Hotel is proud to announce a monthly Five C’s Supper Series to celebrate Grand Canyon National Park’s Centennial and Arizona Statehood month in February. Kitchen West Restaurant will present three-course family style dinners that pair cuisine by Executive Chef Rick Dupere with wines from celebrated Arizona vineyards. Dinners will be held on April 25, May 30 and June 20.

Guests will savor dishes inspired by the five C’s including seasonal citrus salads; butcher boards, carrot and beet slaw and Cherokee purple tomatoes with burrata. Continue the inspired dining experience with tempting entrées like crusted seabass, Duck à l’ Orange, prime ribeye, campfire creek trout, roasted bone marrow with kiln oven bread, veal stock braised short ribs and brick chicken with Arizona Shade Farms pink bacon oyster mushrooms. Additional temptations include family style sides like pima beans with berries, heirloom tepary beans, home baked biscuits with desert mesquite honey and charred nopales with mint macerated melons. Each Supper ends with an artfully crafted dessert including highlights such as; peach pan dowdy, cotton candy sorbet and single origin Valrhona chocolate pudding with clotted cream.

The cost of each dinner is $85 per person (plus tax and gratuity). Guests begin each Super Series at 6:00 p.m. with a private cocktail reception featuring appetizers and Arizona wines followed by a three-course dinner with wine pairings. Reservations are required. www.TheScottsdaleResort.com.