Sanctuary on Camelback Mountain's "lunch & learn" Series Satisfies the Mind and Palate The Sixth Annual Summer Cooking Program Announces its 2007 Line Up Scottsdale, AZ. (July 18, 2007) – A summer series for the gourmand is once again underway at Sanctuary on Camelback Mountain (Scottsdale, Ariz.), the country's preeminent luxury boutique resort and spa. Executive Chef Beau MacMillan of Sanctuary's signature elements restaurant leads the resort's sixth annual "lunch & learn" program, joining forces with world-renowned chefs, wine makers and beyond for a summer of all things epicurean. Each lunch & learn session will showcase interactive and entertaining cooking demonstrations and wine and cocktail pairings, creating a delectable and unforgettable three-course lunch experience, with take-home recipes provided at the conclusion of each class. Sanctuary's lunch & learn series takes place every Saturday through Sept. 1, 2007, from 11:30 a.m. – 1:00 p.m. Each session is $65 per person, including lunch, beverages, tax and service charge. For guests who pair a lunch & learn class with a Saturday evening stay, Sanctuary offers a special rate of $185 and complimentary suite upgrade. The offer is valid through Sept. 1, 2007 and is subject to availability. These rates are not valid with any other offer and require advanced reservations. The 2007 "lunch & learn" curriculum includes: July 21: Happy as a Clam Both native New Englanders and "Iron Chef America" challengers, Chef Mark Tarbell of Phoenix's Tarbell's and Chef MacMillan join forces to create the perfect clam "chowdah." The luncheon challenge will feature ingredients and recipes distinctive to New England’s unique coastal region, undoubtedly demonstrated with Red Sox gusto. Lobster Rolls with Avocado Cream and Garlic Aioli New England clam chowder Down Maine Blueberry Pie July 28: Off-Center Ales for Off-Center People Sanctuary hosts Draft Magazine and Dogfish Head Brewery for a lunch that makes beer not just the topic of conversation, but an epicurean inspiration. Guests will sample a variety of ales that have made Dogfish Head Brewery the fastest growing beer company in America four years in a row. Bacon, beer and cheese soup Beer braised beef short ribs Black pepper goat cheese cake August 4: A Pig in Provence Chef Bradford Thompson, formerly of Phoenix's Mary Elaine's restaurant, joins Sanctuary to showcase the culinary prowess that earned him such esteemed recognitions as Food & Wine Magazine's "Top Ten Best Chefs 2004" and the James Beard "Best Chef Southwest" award. Using Provencal flavors and techniques, Chef Thompson will demonstrate his French-inspired cuisine using Snake River Farms' American Kurobuta pork. Petits Farcie (Baby Zucchini, Squash and Tomato, Pork Shoulder, Arugula, Basil Pistou) Roasted Loup de Mer (Provencal Braised Pork Belly, Baby Fennel, Bunch Carrots, Sweet Onion) Anise and Peppercorn Pavlova (Summer Berry Salad, Lemon Curd, Verbena) August 11: Wild Things Journey into the wilds of both land and sea as Chef Charles Wiley of Scottsdale's Hotel Valley Ho highlights the simplicity and elegance of wild fare. Field Greens with Fiddlehead Tempura Black Summer Truffles with Buttermilk Dressing Wild Salmon with Golden Chanterelles, and Mustard Butter Oregon Boysenberry Cobbler with Marcona Almonds and Sweet Cream August 18: Wattle Creek Wines Meet Christopher Williams, owner of Sonoma County's Wattle Creek winery. Merging Australian essence and California style, Williams shares his passion for winemaking and pairs his award-winning wines with recipes by Chef MacMillan, inspired by Williams' native Australian roots, of course. "Shrimp on a barbie" Australian Lamb Rack with almond mustard crust, salsify fondue & pinot rosemary reduction Kiwi & Passionfruit Pavlova with black pepper caramel sauce August 25: Nuevo Latin Cuisine Sanctuary welcomes Chef Douglas Rodriguez, award-winning restaurateur of such establishments as Alma de Cuba and DeLaCosta, whose culinary creativity has changed the image of Latino food in the U.S. menu to be revealed during the class September 1: The Art of the Cocktail: American’s Most Unique Culinary Tradition Expert "mixologist," Ryan Magarian, who was awarded the 2004 Tastemaker Award from Food & Wine magazine, joins Chef MacMillan to rediscover the forgotten history of the American cocktail. Guests will be privy to both Magarian's vintage favorites and more modern concoctions, all geared towards the home cocktail connoisseur. menu to be revealed during the class 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 was recognized in 2006 as the "top resort" in the United States by the readers of Condé Nast Traveler and was also included on the Travel + Leisure "T+ L 500" list. Sanctuary has been a Condé Nast Traveler "Gold List" and "Reader's Choice" winner since opening in 2002.