By Erin Forney, Guest Blogger, Foodies Like Us http://www.foodtrampdiaries.com

“Lunch and Learn” is a special luncheon/dinner series taking place on select Saturdays through August at Sanctuary Camelback Mountain Resort and Spa.  Chef Beau MacMillan, who you may have seen this year on the new Food Network series “Worst Cooks in America”, is also the Executive chef at Elements — which is a fine dining restaurant within this resort and he is the gracious host for this event.  Not only do you get a wine pairing with each course, you also get a full recipe booklet of everything made at your Lunch and Learn to take home to try yourself.  Wine is courtesy of Thomas Manda of Southern Wine and Spirits.

The Saturday I attended was on July 10^th , which was their special “A Taste of the Cooking Channel” event.  I was immediately excited because since Cooking Channel debuted a few weeks ago, I have been watching pretty much nonstop every night since.  Beau brought a recipe of his own as well as Lee Hilson, the Executive chef at T Cooks inside the Royal Palms, and Mark Tarbell, Executive chef of Tarbell’s.  All three Executive chefs were contestants on the Food Network’s “Iron Chef”.  The tie-in with the Iron Chef and introduction of the Cooking Channel really blended well and the food was superb.

Also in attendance was Bruce Seidel, the Senior VP of Programming and Production for the Cooking Channel.  He did a nice short explanation of the new channel branching out from Food Network and we also saw a short video of what the Cooking Channel is all about.  I’ve been waiting for this channel to come out, but for foodies in the room who weren’t aware the channel had started on all major cable and satellite networks, the video was a great way to introduce the new kid on the block.

Lee Hilson had the first course which was Pasta Carbonara “Iron Chef Style”, paired with Robert Mondavi Fume Blanc.  This was my favorite dish of the three courses. It was a SERIOUS pasta dish with fresh made noodles that almost reminded me of egg noodles.  The cream sauce was warm, creamy, and perfectly seasoned with delicious thick cut lardons.  There was also an over easy egg yolk on top, which really made this dish almost too decadent, but I ate every bite.

The second course was Beau Mac’s Grilled Dry Aged Prime Rib Eye with Asparagus, Gratin Potatoes, and Bacon Mushroom Hash paired with Robert Mondavi Merlot.  Let’s not forget the amazing black garlic compound butter on top of that juicy steak.  This dish was delicious as well.  The rib eye had the perfect marbling and is dry aged 28 days before cooking.  My favorite part of this course was the black garlic compound butter.  I have black garlic in my kitchen and I’ve never really found the best use for it, but this really works!  One of the most delicious compound butters I’ve ever had, I can’t wait to make this at home.

The third dessert course was Grandma Polly’s Tart Apple Pie from Mark Tarbell, paired with Robert Mondavi Muscato.  Mark painted a great picture of how this pie came about, as it was always his request as a child each year for his birthday.  Telling us about this pie and how his birthday was in the fall had my mouth watering before I even got my plate.  He explained to get a superb flaky crust a touch of cider vinegar is added to his dough. The crust is always my favorite part of a pie, and boy this crust hit the spot! It was buttery, flaky, firm…just the perfect consistency.  The apple filling was very tasty with vanilla bean ice cream on top and a drizzle of caramel. YUM.

Following our amazing three course lunch, Beau, Lee, Mark, and Bruce did a question and answer session from the audience led by Dave Tyda of EaterAz.com.  We learned a lot about the chef’s experiences of being on the famed “Iron Chef” and also learned many things about the Cooking Channel and the exciting programming additions they have planned in the next year.  This was a great event, a great experience and I highly suggest you check it out and make a reservation to attend one in the near future.  Not only do you learn a lot, but you get a little buzzed in the process with all of the delicious wine pairings with each course.  Sanctuary is also running special room rates if you’d like to make this a staycation and get the royal treatment.  Call 480.607.2300 for more information.

By Kira Wills, Guest Blogger, Foodies Like Us saturday-chef.blogspot.com

When I was a child, I had a boundless imagination.  It made being grounded fun, and punishing me next to impossible.  As an adult and a writer, I actively nurture my imagination and my inner child.  I like to laugh make up stories, and generally enjoy myself.  On special days, I play with my food.  One day, I made a Potato and Parmesan Gratin.  
This simplistic recipe takes a bit of time to assemble, so I treated it like a culinary puzzle picking the perfectly shaped piece of potato to create the layers.  I then added the cheese and even tossed in some mushrooms.  The result was a filling, decadent gratin that was as simple as it was flavorful.  And I even snuck mushrooms past my inner child.
 
Potato, Portabella and Parmesan Gratin
Adapted from Oriana Neri’s recipe

4 lb medium boiling potatoes
1 1/2 teaspoons fine sea salt
2 to 2 ½ cups half & half
3 tablespoons unsalted butter, softened
7 oz finely grated parmesan cheese (3 1/2 to 4 cups)                                                                 
1/2 to 1 cup baby portabella mushrooms, cleaned and diced
 
Preheat oven to 350°F.
Peel potatoes and cut into 1/8-inch-thick slices with a food processor or an adjustable-blade slicer.  Spread slices out on a large kitchen towel. Sprinkle with sea salt.  

Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup of dairy. Layer potatoes in baking dish, season lightly with black pepper.  

Spread 1/3 cup half & half and about 1/4 of cheese between layers. Drizzle remaining cream over potatoes and dot with remaining butter.  Season with black pepper and sprinkle a bit of extra cheese and any mushrooms you have left.

Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature 10 minutes before serving.

Chef’s Note: I did use an imported Italian cheese from the cheese counter, but not Parmigiano-Reggiano, and the gratin was fantastic.  Just don’t use grocery store cheese, and you’ll be fine.