Yavapai dining room, Enchantment Resort.
I visited the aptly named Enchantment Resort, in Sedona, Ariz., on an Oct. 20-23 FAM trip and enjoyed some first-rate food courtesy of exec chef Steven Bernstein and his kitchen brigade.
On the first evening, our group sampled a Native American buffet in spacious and high-ceilinged Anasazi Ballroom.
Best-in-show went to a butter-soft, smoked Colorado buffalo tenderloin animated by a blackberry-sage sauce.
Also excellent was a salad of cactus (tender and tasting like mild green pepper) and white beans scented with coriander.
At dessert, I loved the rich, velvety cajeta/caramel flan and the apple tart jazzed with jalapeno. Accessorized with towering teepees, the Native Indian buffet is available for meeting and incentive travel groups and can be customized.
The next morning, at a breakfast buffet in the brand-new Agave Ballroom business meeting facility, I enjoyed a custard-rich, orange-brioche bread pudding, dense ‘n’ delicious cranberry-walnut bread and house-made chicken-apple sausage.
That night, we visited the private room at the resort’s high-end Yavapai dining room, where I was treated to pumpkin-seed-crusted scallops in a lively tomatillo sauce and black-bean salsa.
Of course, banana bread pudding and cayenne-accented chocolate-chile mousse were not exactly penance.
One lunch at Mii amo Café, in Enchantment’s spa, there was a brightly flavoured cold soba-noodle salad garnished with tender grilled flank steak, toasted almonds, chopped green onions and al dente broccoli florets in ginger-sesame vinaigrette.
Another day, Mii amo’s spa chef, Steve Sicinski, led a delicious lunchtime cooking demo – tomato gazpacho with avocado salsa; gnocchi with roasted red-pepper alfredo sauce and pan-seared rack of Colorado lamb.
Mii amo spa offers cooking demos several times weekly.
Visit their site