By J.E. Pizarro, Chief Executive Foodie

One of the valley’s most luxurious resorts has a very exclusive and unique culinary adventure waiting for you.

Susie and I have been HUGE fans of the Sanctuary Resort and Spa since it opened years back.  From its unparalleled views to its signature restaurant elements, it’s a place like none other.

Something new that elements has added is a “chef’s table.”  The words “chef’s table” do not do the room or the experience justice.

It is everything you would imagine the experience to be.  Unique, sexy, flavorful, and most important: magnificent.  “Twelve” (name and the number of seats) is the newest dining addition to the elements experience.

Who knew that Executive Chef Beau MacMillan could work miracles?  He has transformed what I thought was a fantastic dining experience into a supreme and unparalleled affair.

Twelve is a complete customized dining experience where Beau himself participates in every aspect of the evening (The man is not only talented, but he’s also hilarious).

Once you enter the room, you notice the dark, flowing drapes that cover the walls, and lighting concepts that immediately highlight the elegantly set table.  A long, wine colored marble table with rough but finished edges patiently awaits the culinary delights that will be served upon it.

I received an exclusive invitation to experience what only a few others have had the privilege to experience.  Nothing could have prepared me for what was about to happen.

Once our group was seated, the south wall, which is covered in long, dark drapes open up which revealed a fish bowl view into the secret world otherwise known as MacMillan’s kitchen.

The glass doors that separate the guests from the kitchen also retract which give the guest complete and total access to the inner workings of the new 3000 square foot kitchen that creates consistent culinary masterpieces.

MacMillan first gave us a tour of the kitchen while we sipped on Vueve Cliquot and noshed on a seafood bar with everything from lobsters to shrimp to delicious oysters.

After we socialized around the kitchen we were seated at the large table for the rest of our dining experience.

The 8-course menu (which can be expanded to as many courses as you’d like) that MacMillan prepared had what I believe are some of the best things I’ve eaten in recent memory.

Even as I write this a few days later, my vivid memory of the food (the food. the food!)  that will change your life causes my taste buds to relieve the experience.

I’ll talk about a few items, but I’ll leave it up to you to have your own experience at Twelve.

The foie gras & abalone with a pepper caramel, brioche French toast was the best item I’ve ever eaten.  As you can see from the picture, its perfectly stacked foie gras on top of the French toast with the pepper caramel sauce on its sides.  The savory sweet taste prompts an automatic response from your arms to grab the fork to eat every bite and to lick the plate. I didn’t do that because I think the other guests would have been a bit shocked.

A light and wonderful item was the tuna tataki with avocado, basil and soy.  The tuna was very fresh and combined with the other ingredients is truly was a summer course to be enjoyed.  Smooth, crunchy, salty and sweet this course had everything I love in a dish.

What can I say about the sweet corn “cappuccino?”  No, its not coffee flavored corn bisque, but a velvety smooth corn “cappuccino” served in a small bowl with a corn and crab fritter on the side.  Amazing… and when you get to the bottom of the “cappuccino” there is a nice little surprise waiting for you at the bottom.  I won’t tell you what it is.  You’ll have to experience this gem yourself.

As you can see from the menu, every course reflects MacMillan’s genius and combined with the fact that he is part of the experience. It’s would be impossible to have a bad time.

Being able to experience Twelve is as unique of an experience at El Bulli in Spain (someone had to literally die to make room for a reservation open for me).

In this case, all that’s required is a call to their reservations area to inquire about availability.  Gather 11 of your closest friends pick and open date and enjoy.  I guarantee it’s a life changing experience!

If you think its time for a “Stay-cation” – Check our their summer rates!  If you participate in their Satuday “Lunch and Learn” sessions you get even better rates + an upgrade (upgrades based on availability).  Click here!

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 Susie Timm, Chief Operating Foodie
Ahhhh Elements at the Sanctuary Resort and Spa. Thinking about this restaurant warms my heart. I have been a loyal fan for over 6 years and counting.

My husband and I went to elements on our first date. Then, my husband proposed to me at elements. When Jay and I needed a place to do a photo shoot for our business—we chose (big surprise!) elements.

There’s really so much to love. The view, the patio, the martinis and most importantly to the Foodie Crew….the food.

The man behind that food is of course, Chef Beau MacMillan.

This valley chef has been quite a busy boy in 2009. He has managed to design his dream kitchen, film 6 episodes of a new show on the Food Network that premiers on January 3, 2010 called “Worst Cooks in America,” not to mention finding time for dating and his 6-year-old son.

Needless to say, Jay and I jumped at the opportunity for a private kitchen tour and interview with MacMillan.

We started out with a tour of the almost finished brand new kitchen.  This expansion increases the kitchen’s current square footage by over 2500 sq feet. They are also creating a beautiful outside patio addition that features a fantastic view of the Praying Monk on Camelback Mountain.

The excitement was palpable in the air as MacMillan told us about every aspect of the new space.

“We’re in the home stretch, it’s (the kitchen) really starting to look good!” he exclaimed.

In 2001, when the Sanctuary resort was given a $55 million dollar makeover, elements’ kitchen did not survive the budget cuts.

With booming success over the past 8 years, it was time to put the kitchen project on the front burner.

“The old kitchen was no longer efficient. We knew we would have to face it (the renovation) sooner or later. We said ‘let’s do it in a recession’ where we can get labor at 1/3 the cost,” explained MacMillan.

The hotel owners enlisted two local designers to tackle the renovation. MacMillan was given carte blanche to design his “dream kitchen.”

“I sold the designers the dream of what I wanted, and they made it happen,” said MacMillan.

To say he is excited about it would be a huge understatement. I asked him if he lies awake at night dreaming about his new kitchen.

“Are you kidding me right now? I have goose bumps just thinking about it. Guys here are so re-inspired to cook. If we are going to spend all this money, we are going to show everyone what we are made of in that kitchen,” said MacMillan.

A few of the major highlights of MacMillan’s new digs:

*A private dining room called “12” that seats a dozen hungry foodies. This VIP table will feature tasting menus of up to 12 courses, a 50 inch TV to satellite in wine makers for tasting classes and the coolest feature: a curtain that opens into the kitchen. Behind the curtain waits a custom made chef’s counter that can present a raw bar, cooking demos or anything else MacMillan can envision. (We would be more than happy to test this out—hint hint!)

*1800-degree char broiler that allows him to make “Dry-aged rib eye steaks like Mastros.” (We can’t WAIT!)

*Custom plancha oven from Spain that will allow whole fish grilling

* 6 burner ranges

*Custom made hot line with plenty of prep room, soup wells and lots of other luxuries most kitchens don’t have.

*Asian-style meat smoker

*Massive prep and pantry area to do large batch cooking, piles of cold seafood and sashimi

*2 huge walk-in refrigerators. One that has a glass window that will display farm fresh fruits and vegetables for diners to gaze upon. “We left a glass window that allows us to have floor to ceiling window so guests can see beautiful vegetables and fruits thru the window on walk in. It’s going to look like a fresh garden, it’s sexy. I love seeing food lit up. Will be very, very cool,” exclaimed MacMillan. (We really love sexy food too….)

*A custom made bake shop where MacMillan will hire a pastry chef for the first time in his tenure. “A good pastry chef was our missing link. Now we will have the ability to improve our dessert product. We will bake breakfast muffins, breads, amenities and gourmet items for the in-room mini-bars,” said MacMillan.

After our walk thru, MacMillan said, “This kitchen is a beast. A Ferrari engine right here!”

We couldn’t agree more.

This kitchen machine will be up and running mid January with some test dinners and an entire re-vamping of the menus.

“There’s new food from floor to ceiling. Breakfast, Lunch, Dinner, Pool & Room Service. And then I get to start work on the menu for “12.” Said MacMillan.

“We’ve always said at elements you get popular American cuisine that’s farm fresh w/ Asian accents. You can get calamari in the restaurant, we just hope we make it better than other people,” said MacMillan.

After our tour, we hung out in the restaurant lobby and shifted topics to his new show premiering on the Food Network.
MacMillan was approached in 2007 about “The Worst Cooks in America” and flew to NYC to audition.

“I flew out, did an audition. They asked me to stay for four more days. I did another audition. After that, the show was mine,” said MacMillan.

He filmed the show in 2008 in 24 days. On location in NYC, he worked 15-hour days about which he said, “Shooting the show was a blast. I can’t believe all the things I learned. The people I got to meet.  It really was a different phase for me as a cook—it was so new and exciting every day.”

He continued, “ Those days filming had long hours like being a chef, but different. A minor portion of the show was scripted. I had to deliver lines. When they let me be myself and ad lib, which they did a lot, I come across so much better.”

The show’s main premise is taking 12 of the “Worst Cooks In America” and having them compete for a $25,000 prize.
MacMillan and his team competed against Food Network Chef Anne Burrell. MacMillan is the captain of the Blue Team competing against Burrell’s Red Team.

“I was trying to out teach Ann—we had a little battle working. You see how the format of the show works and everything comes together,” said MacMillan.

I asked him just how bad these cooks really were?

“The way I was trained, these guys would have been, unfortunately, under the firing range by some of the French Chefs I worked for. But you know I learned a lot of patience and that was a key attribute. Their whole basis on being a cook comes down to flavor and there’s so much more involved. We put them in situations where they had to rely on their memory or they had to hone their skills on timing, multi-tasking, they had to do every day things that go into being a cook…organization and cleanliness. It was completely overwhelming,” said MacMillan.

He also remarked about how these bad cooks had no idea how much goes into being a chef, including time, stress and learning curves.

“My goals on the show are just like little league baseball, I can’t teach them how to be good second basemen, until they love to play the game. My goal was how to take 6 people and inspire them and get them to love what they are doing. I’m a believer. I think you can turn people into good chefs. The key ingredient for success is desire. My real goal was to make everyone in that boot camp love cooking,” said MacMillan.

MacMillan said he feels confident the show will be a success. He said Food Network has warm and fuzzy feelings about it being one of the most watched shows in the beginning of 2010. He was really excited about the “relate-ablity” of the contestants.

“I do think that people can really identify w/ contestants. They were very real. They say flat out, ‘I Suck, I need help!’ You attach to the characters. A lot of people can relate to it. It will be entertaining, just because of the situations that these guys spin around in and are faced with. There’s drama, action, comedy and tragedy. Everything. Boom,” said MacMillan.

The Worst Cooks in America debuts directly following an Iron Chef “Master Battle” that First Lady Michelle Obama is scheduled to appear on. This is great news for MacMillan as he says the viewers will, “follow from Iron Chef into my show, and the Food Network expects viewership to triple for that episode of Iron Chef.”

Throughout our entire interview, I was stuck by how incredibly grounded MacMillan seems.

It is quite evident that the past year has been filled with travels and he has been out of his kitchen a lot. “However,” he said, “I am rooted in the fact at the end of the day, I want to be a chef. If I get the best of both worlds, I am great with that. I can be a chef and not have TV career. I can’t be a TV chef and not have a kitchen career.”

I asked him what happens when his fame catches up with him at the restaurant and throngs of screaming women stake him out?
“I will pass my number out,” he quipped.

“The people that know me know that I have been described as larger than life, I am very passionate about food. (I’ve) Worked here for 11 years, my goal is to work with beautiful people, in beautiful places and cook beautiful food,” said MacMillan.

Through the stresses of the restaurant renovations and the TV show, the experience has been very consuming for MacMillan, but he said, “It’s in my blood.”

If the show goes as planned, he’s contracted for two more seasons.

For now, MacMillan has a few wants, “I want to showcase the restaurant, make ownership and my team proud. I want to see happy faces, 2, 3 times a month. It should be right portions, right pricing, right ambiance and right food. I want people to say that about elements.”

“I think people are going to like the show. It’s the icing on the cake,” said MacMillan.

Catch our hometown boy on Sunday, January 3 on the Food Network’s “Worst Cooks in America,” at 8 PM Arizona Time, 9 Central.