Summer School for the Gourmand: Join Sanctuary on Camelback Mountain to "lunch & learn" Executive Chef Beau MacMillan Leads Fifth Annual Summer Cooking Series Scottsdale, AZ. (June 23, 2006) – School is in session this summer at Sanctuary on Camelback Mountain in Paradise Valley, Ariz., as Executive Chef Beau MacMillan and General Manager and Beverage Director Pat Jasmin of elements restaurant host the fifth annual "lunch & learn" series. Well-known guest lecturers will join Chef MacMillan during the summer-long program of interactive and informative discussions and cooking demonstrations. Each session will explore a variety of food and wines over a three-course lunch. At its conclusion, guests will receive the recipes from the class they attend. lunch & learn is offered every Saturday from July 8 through August 19, 2006, from 11:30 a.m. – 1:00 p.m., with a grand finale on August 27, 2006. Each session is $55 per person, including lunch, beverages, tax and service charge. Guests who pair the learning series with a same-day stay will receive a special rate of $175 for a casita and $205 for a casita suite. The offer is valid July 8 – Aug. 28, 2006 and is subject to availability. These rates are not valid with any other offer and require advanced reservations. The diverse "lunch & learn" curriculum follows: July 8: Inside Food Network "Q & A" Get an exclusive, behind-the-scenes look at the wildly popular Food Network series, Iron Chef America. Food Network, one of the nation's most-talked about television networks, which recently featured Chef MacMillan and his culinary team on show, welcomes top producers for a panel discussion. Bruce Seidel, Vice President, Program Planning for Food Network, Executive Producer Steve Kroopnick and Culinary Producer Jill Novatt will join Chef MacMillan and share how the secret ingredient is chosen, their favorite chef stories and all the drama of Kitchen Stadium. *This class is $85 per person and a portion of the proceeds will be donated to a local charity. fig and goat cheese salad pesto stuffed salmon with tomato and corn chocolate peanut butter pie July 15: Regional New England Cuisine Join Chef MacMillan and Chef Frank Terranova, an associate instructor in the College of Culinary Arts at Johnson & Wales (Providence, RI.) on a journey through New England as they explore classic cuisine and culinary delicacies of the region. braised new england mussels with local farmed vegetables maine diver scallops with cauliflower puree and tomato confit caramelized apple cheesecake July 22: Firestone Family Estates The Santa Barbara, Calif. coastline's unique marine climate yields grape varietals rich in complexity and flavor. Chef MacMillan and Andrew Firestone, the former Bachelor star who now runs his family winery, Firestone Family Estates, will explore award-winning wines and delightful meals that complement each other. carpaccio of prime beef with toasted walnut truffle and aged parmesan flat iron steak with crispy shallots and roasted fingerling potatoes warm apple tart with caramel sauce July 29: Justin Vineyards and Winery Justin Baldwin, co-proprietor of Justin Vineyards in Central California, presents a variety of vintages, including his flagship wine, ISOSCELES, and Chef MacMillan offers food pairings to enchant the senses. crisp soft shell crab with chive butter braised kobe short rib with summer vegetables tahitian vanilla crème brulee August 5: Cocktails and Canapés Greg Portsche, "mixologist" extraordinaire of Sanctuary's jade bar, joins Chef MacMillan for an afternoon of "cocktails and canapés," exploring tasty cocktails and culinary delights. menu to be revealed during the class August 12: East Meets West Meet Ming Tsai, executive chef and owner of the highly-acclaimed Blue Ginger restaurant (Wellesley, MA) and discover his signature cuisine during this "Shrimp Master Class," from the Simply Ming television series. Using a blend of Eastern and Western techniques and ingredients, Chef MacMillan and Chef Tsai demonstrate a bold and flavorful menu that emphasizes both cultures. steamed shrimp shumai with edamames and sanctuary gazpacho shrimp-crusted halibut with spicy asparagus salad and mango syrup gosling's flambeed tropical fruit sundae August 19: Olive Oils from Around the World Join Perry Rea, owner and master blender of Queen Creek Olive Mill, to explore olive oils from around the world. The only olive oil producer in Arizona, Rea and Chef MacMillan reveal the fruit's complex flavor and show guests how it can enhance a variety of dishes. olive oil poached artichokes with preserved lemon prosciutto and aged pecorino georges bank scallops with sweet corn custard and fennel olive oil broth Sunday, August 27: Brunch & Bubbles Finale Sanctuary is thrilled to welcome back Chuck Wiley, culinary director for Westroc Hospitality and executive chef of Café ZuZu and Trader Vics at Hotel Valley Ho. Chef Wiley is the former executive chef of elements restaurant, and creator of the lunch & learn series. Chef MacMillan and Chef Wiley will toast the reunion and the end of summer with a discussion of sparkling wines during this special summer luncheon. tasting of american caviar with a warm potato cake and caviar sauce roasted medallion of veal with green grapes, toasted almonds and champagne butter nectarine and huckleberry shortcake tart For more information or reservations, please call 480.607.2300. About Sanctuary on Camelback Mountain: One of the country's most lauded luxury resorts, Sanctuary is a striking boutique property on Camelback Mountain in Paradise Valley, Ariz. Under the direction of Westroc Hospitality, Sanctuary enjoys international acclaim for its contemporary design, and award-winning elements restaurant and Sanctuary Spa. A member of Small Luxury Hotels of the World, Sanctuary is a AAA Four-Diamond resort. It is on the 2006 Travel + Leisure "T+L 500" list and has also been a Condé Nast Traveler "Gold List" and "Reader's Choice" winner since opening in 2002.