lunch & learn summer 2009 food. wine. gifted chefs. saturday seminars. fabulous lunch (or dinner) paired with wines. at the views, 12-2:30 (or sometimes 6-10). $65 lunch ($95 dinner) includes tax & gratuity. limited space. 480.607.2300. make a night of it. saturday $169 rate plus a complimentary suite upgrade* for lunch & learn participants only. the series. july 11 let's duck around with Chef Christopher Gross Executive chef and owner of Christopher's & Crush Lounge in Phoenix, Ariz., Chef Gross has prepared an afternoon of all things duck. His work has garnered him coveted accolades including Food & Wine's "America's 10 Best New Chefs 1998" and James Beard Foundation's "Best Chef Southwest." www.christophersaz.com Menu Assortment of Foie Gras De Canard Mousse of Foie Gras & Petite Salad, Flan with Banyuls & Soup with Foie Gras & Wild Mushrooms Duck Prepared Two Ways Sautéed & Confit with Vinaigre De Xeres Soufflé of Huckleberries Glace with a Warm Raspberry Tart july 18 summertime sweetness with Chef David Bull Chef Bull, Executive Chef of The Stoneleigh Hotel & Spa and Bolla restaurant in Dallas, Texas, showcases light, approachable dishes perfect for hot summer days. Like Sanctuary's Chef MacMillan, Chef Bull competed on The Food Network's Iron Chef America show. He was also named one of Food & Wine's "Best New Chefs 2003." www.chefdavidbull.com www.stoneleighhotel.com Menu Cantaloupe "Cocktail" Prosciutto, Camembert Crema & Vanilla Sugar Salmon Tartare Gremolata Roasted Grapes, Caper Berries & Verjus Tomato & Fennel Salad Goat Cheese, Marcona Almonds & Tangerine Vinaigrette Crisp Breast of Duck Chanterelle Mushrooms, Corn Butter & Arugula Salad Mignardise "to go" july 25 flavors of new zealand with Chef Josh Emett For a taste of Kiwi culture, Emett, executive chef of Gordon Ramsey at The London, NYC, will prepare a menu inspired by his native New Zealand. Under his direction, Gordon Ramsey at The London, NYC was awarded two Michelin stars, and continues to be rated among the city's top dining establishments. www.thelondonnyc.com Menu Citrus Cured Kingfish Avocado Cream, Cucumber & Meyer Lemon Vinaigrette New Zealand Lamb 2 Ways White Onion Puree & Trompette Royale Blackberry Trifle Toasted Almonds august 1 tennessee bbq nighttime bash 2009's premier evening event An evening engagement, Chef MacMillan is joined by three local chefs Glenn Humphrey, placement director for the Arizona Culinary Institute Patrick Finney, one of the area's most sought-after private chefs Mike Turcotte, culinary arts director of the East Valley Institute of Technology. Following a champagne and hors d'oeuvre reception, the chefs will present a three course Tennessee BBQ-style menu. Après-dinner entertainment includes celebrity comedian Michael Finney and country music star Dillon Dixon. www.michaelfinney.com www.dillondixon.com Menu to be announced august 8 you say tomato with Chef Stephanie Izard Get the juicy details on summer's best tomatoes – including tomato ice cream – with Chef Stephanie Izard, winner of season four of Bravo's hit series, "Top Chef." Izard is planning the Fall 2009 debut of her new Chicago restaurant, The Drunken Goat. www.stephanieizard.com Menu Chilled Yellow Tomato & Vanilla Bean Soup Lump Crab & Basil Seared Diver Scallops Heirloom Tomatoes & Truffle-Poblano Vinaigrette Tomato Ice Cream Cherry Tomato & Stone Fruit august 15 celebrating food & music 2009's FINAL evening event with Chef Justin Pfeilsticker Chef Justin Pfeilsticker of Hotel Valley Ho's (Scottsdale, Ariz.) Café ZuZu and Trader Vic's joins Chef MacMillan for a New Orleans-style celebration of good food and music. www.hotelvalleyho.com The three-course dinner is followed with entertainment by award-winning country musicians D. Vincent Williams & James Dean Hicks www.myspace.com/dvincentwilliamslive www.jamesdeanhicks.com Menu Crabmeat Ravigote Baby Greens & Heirloom Tomatoes Corn Fried Catfish Served With Dirty Rice & Topped with Crawfish Etouffee Bread Pudding Vanilla Ice Cream & Rum Butter Sauce the team and sponsors. Beau MacMillan Executive Chef Lisa Balzotti PR Coordinator MaryLynne Christman Director of Catering Kitchen Set Equipment Olive Oil Water *Nightly rate valid only for same-day seminar guests. Casita from $169 single or double; upgrade based on availability. Subject to limited availability Saturdays from July 11-August 15, 2009. Advance reservations required, not valid with any other offer.