By J.E. Pizarro, Chief Executive Foodie

Winter in Phoenix has been known to make those that are enduring these recent winter storms dumping feet of snow on their roads green with envy. Those of us who are fortunate enough to live here do occasionally enjoy going up north to enjoy colder temperatures and actual seasonal changes. One great place to escape to is Sedona.

My friend Chris and I recently took an overnight trip up to Sedona to enjoy the beautiful scenery as well as stay at one of my favorite places: L’Auberge de Sedona.

Beautiful creekside dining

This place is a must-visit with a significant other. Jump in the car, drive the hour and a half and experience a very unique staycation.

The place is currently undergoing some renovations, but having stayed in one of the renovated Spa cottages, the updates are significant and really bring the hotel up another star.

The hotel has cottages lined up against a creek with fireplaces, indoor/outdoor showers, super comfortable beds and a staff that really knows how to cater to its customers.  From check-in to checkout the entire experience was nothing short of spectacular.

Now, lets talk about the restaurant.  The restaurant was one of the biggest surprises that I’ve had this year.

The views of the creek and its quaint atmosphere could not have prepared me for the culinary masterpiece that I was about to enjoy.

Chef David Schmidt has spent what seems an eternity perfecting the items on the menu.  All of them equally delectable and savory as the next.  I admit it had been quite a few years since I had been to the restaurant, so I had forgotten about my last dining experience there.

I guarantee that I will not be forgetting this one any time soon.

I started out with the Goat Cheese and Beet Salad.  Served with a Humboldt fog, goat cheese mousse and red beet syrup.  It had an unbelievable mix of flavors and although my business partner Susie doesn’t like beets, I think she would have truly enjoyed this one.

Beet Salad even Susie would love!

My friend Chris enjoyed the Seared Ahi Tuna Salad with marinated grapes, toasted almonds and drizzled with a romesco sauce.  Though not a “foodie” by any means, Chris cleaned his plate then went back to make sure he didn’t miss anything.

Ahi Tuna Appetizer

Next course was the Lobster Bisque with Cognac foam, lemon-pressed olive oil and shrimp toast.  The crisp rainy weather and cold temperatures made this the perfect item to have on such a day.  The bisque was buttery smooth and bursting with robust flavors.  The shrimp toast that accompanied it also absorbed the flavor of the lobster bisque and added another dimension of texture in it self.  I wish I could have taken some home in a thermos.  (read..Chef David, next time, I’m bringing one)

Lobster Bisque--keep some ready for me!

The following course is where the chef truly out did himself.  Chris had the Maine Lobster and Pan Roasted Diver Scallops (served with red pepper gratin, glazed dates and lemon-brown butter, though there is an onion souise, Chris opted not to have that included since he doesn’t like anything onion related).   Meanwhile I enjoyed the Roasted Port Tenderloin with cider-glazed pork belly, fall mushrooms, potato puree and a blackberry gastrique.

Lobster and sea diver scallops

Both dishes were in the top ten of best meals I’ve had this year (maybe top 5).  Susie and I have spent more time in restaurants this year that in our own kitchens, so I feel like an expert by now!

My heavenly main course!

I am definitely going to be making a trip up there just to show her Chef David’s culinary talents.

Finally, they presented us with dessert.  About two months ago while sitting at a restaurant in Phoenix I was speaking to two women and it turned out that one of them was the Pastry Chef at L’Auberge de Sedona Restaurant.  I had completely forgotten about that conversation until I saw Pastry Chef Carrie Davis again.

Scrumptious dessert sampler

She really makes one of the most beautiful looking desserts I have every seen.  She was gracious enough to send over a sampling of some of her desserts that without hesitation we proceeded to eat until the last bite.

This culinary experience alone is worth the drive and but I highly recommend a stay-cation to go along with it.

The restaurant also has a fantastic brunch on Sunday mornings with plenty of food for all tastes.

A sneak peak at Sunday brunch

Had we more time, I would have like to have stayed and enjoyed the ever-flowing mimosas and multiple courses of food that it has to offer.  Rest assured, I will be making another trip very soon.

By Kristi Trimmer, Guest Blogger, Foodies Like Us.com

Most people have heard of wine tastings, food tastings, and even more recently beer tastings, but have you ever thought of a tequila tasting? Did you know that there are hundreds of tequila makers, some that are small boutique-style as well as name brands? Which one tastes better? Is there a difference? These questions and more were on my mind as I ventured to my first Tequila Festival <http://www.phoenixtequilafest.com/>  in early December in downtown Phoenix.

Most tequilas are produced in the highlands of Jalisco, Mexico. This area is renowned for being the best growing region for the blue agave plant.  The pinas or the hearts of the blue agave, are harvested by hand, fermented, and then distilled to make the precious tequila. Each tequila craftsman has their own process which gives their tequila its unique taste and richness.   The rich red soil, ambient temperature, and consistent annual rainfall of Jalisco, Mexico produces some of the most amazing tequilas out of this unique region of the world. An astounding 300 million plants are harvested there every year!

Blue Agave Plant

Did you know that tequila was soon developed after the Spaniards brought distillation to Mexico, and is named for the town of Tequila? Tequilas labeled 100% Blue Agave are considered the absolute best. Mexican law states that tequila must be made with at least 51% blue agave with the remaining 49% being a raw ingredient and it is most commonly sugarcane, although other raw products may be used. Tequila is generally bottled at 80 proof although some of the aged versions are bottled at higher alcohol levels.

My two favorite tequilas makers this day were Senor Rio Tequila <http://www.senorrio.com/>  and Cruz Tequila <http://www.cruztequila.com>. I for sure thought I was going to love Patron Silver, but to my amazement, I really don’t care for Silver Tequilas or for Patron. Who knew I loved reposados? Silver tequila is also known as white (blanca) or silver (plata) and is bottled soon after distillation. Its smooth, fresh flavor usually has hints of herbs including pepper. Although I am not a huge fan of silvers, Cruz’s Silver Tequila was very creamy, extremely smooth, and was absolutely heavenly in their Signature Cruz Cucumber Margarita:
2 oz Cruz Silver Tequila
1 lime, squeezed
2 cucumber wheels
1 oz Agave nectar
~~Muddle then shake with ice, splash with water, and serve over ice~~

Cruz Silver Tequila Cruz uses hand blown glass and aluminum, and recycles all of their bottles and packaging ~ thanks for thinking of the environment!!

What is reposado tequila? It is tequila that may contain added flavoring and coloring but it must be aged at least 2 months and can be aged for up to a year. The wood aging (usually in oak) infuses the reposados with hints of vanilla and spice and produces character more mellow than that of tequila blanco. Some of the best reposados are aged in old brandy barrels which enhances the sweet smokey taste.

Now let’s talk about those reposados that I fell in love with.  Cruz’s Reposado took 36 batches and 3 years to perfect. Boy was it yummy with its hints of vanilla and a buttery almond finish.

Senor Rio’s Reposado tequila was the hands down winner for the day for me. Senor Rio tequila begins with 100% blue agave estate grown plants that are slowly cooked in traditional stove ovens. They are fermented in open tanks that allow the fragrance from the surrounding fruit trees to blend with the tequila for natural hints of citrus. Their master distiller than double distills this premium tequila. Senor Rio’s Reposado is a true work of art ~ I loved it.

Senor Rio Tequila--love those bottles

One of my favorite drinks with Senor Rio Tequila is the Love Hangover:
2 oz Senor Rio Reposado Tequila
1 oz orange juice
4 oz pineapple juice
1 oz cream
~~Shake with ice then serve over ice in a tall glass rimmed with sugar~~

At the Phoenix Tequila Festival there were over 30 tequila craftsmen and each of them had at least 3 tequilas including the blanco (silver), the reposado, and the most prized, the anejo. Tequila anejo is aged for at least 1 year (often 2 to 3 years). The smooth, elegant, and complex flavor of the best añejos is often compared to that of fine cognacs. My tasting partner really enjoyed the variety of anejos there. To be honest, they just didn’t sit well on my taste buds so I limited my tastings to the 30+ reposados that were there!

I really enjoyed learning about the entire tequila making process and was very surprised to find out that both of my favorite tequilas are from Phoenix-based companies! Every time I go for Happy Hour now I make sure to ask for Senor Rio and Cruz tequilas ~ I find it is the best way to make sure my favorite watering hole has the best tequila. I even wandered through my favorite place on earth (Costco!) and was stoked to see Cruz tequilas there! Support and shop local whenever possible! Cheers to great tequilas by Senor Rio and Cruz!!