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.