Executive Chef Beau MacMillan of Sanctuary on Camelback Mountain Shows Nerves of Steel on Iron Chef America

Scottsdale, Ariz. (March 6, 2006) – On March 5, 2006, The Food Network's Iron Chef America treated millions of television viewers to a Kitchen Stadium showdown unlike any other. Beau MacMillan, executive chef of elements restaurant at Sanctuary on Camelback Mountain in Paradise Valley, Ariz., and Iron Chef America's grill master, Bobby Flay, took the stage for "Battle American Kobe Beef." The kitchen warriors drew their artillery: pots, pans and other weapons of mass production. As the cameras rolled, the expert chefs worked their kitchen magic with X lbs. of American Kobe Beef, but only the dishes of one chef would lead to victory: those of Chef MacMillan.

The first resort chef and first Arizona chef to challenge the masters of Kitchen Stadium, MacMillan crafted five delectable courses using the show's well-guarded secret ingredient, American Kobe Beef. The delicacy is Iron Chef America's most expensive secret ingredient to date, with this being its third season. Three guest judges were witness to the epic battle between MacMillan and Flay: Barbara Fairchild, esteemed editor-in-chief of Bon Appetit; Ted Allen, food expert of Bravo's Queer Eye for the Straight Guy; and Andrew Firestone, former Bachelor star who now runs his family winery, Firestone Family Estates. It was a night of many firsts, and MacMillan's culinary ingenuity proved unmatched in the eyes of the judges, who critiqued the competitors for their menu's taste, plating design and originality. Ultimately, MacMillan's cuisine reigned supreme, and he claimed victory over Flay by 3 points, the highest margin ever awarded a Flay challenger on Iron Chef America.

"It was incredible to face Bobby Flay in Kitchen Stadium. The pressure was on," said MacMillan. "But I was confident in my team's ability to push the envelope to create spectacular dishes on the spot. I admire Bobby's talent and was honored to work beside such a great industry leader and innovator."

MacMillan's Iron Chef America winning menu included:

  • Tartare of American Kobe Beef with Cucumber Noodles, Chinese Mustard and Breakfast Radish Salad;

  • American Kobe Beef Wonton with Sautéed Miitake Mushrooms, Napa Cabbage and Soy Ginger Sauce;

  • American Kobe Beef Carpaccio with Pickled Lotus Root Salad and Spicy Soy Drizzle;

  • Rosemary Crusted American Kobe Beef Tenderloin with Salsify Fondue, Asparagus, Razz Cherry Glaze and Crispy Salsify;

  • Grilled American Kobe Ribeye Steak with Chili Rub and Mustard Molasses Glaze.

American Kobe Beef hails from the Wagyu cattle breed, made famous in Japan's Kobe region for its superiority, intense flavor and supreme tenderness. First imported to the U.S. in 1976, the delectable American Kobe Beef is now sold for over $100 a pound by specialty retailers, and is considered among the best in the world.

Iron Chef America, like this segment's secret ingredient, originated in Japan in 1993 on FujiTV. Its huge success inspired the production of Iron Chef America, which has developed its own unique niche with plenty of nail-biting drama and a collection of highly-acclaimed Iron Chefs.

MacMillan's simple and elegant culinary philosophy is showcased daily through elements' farm fresh, Asian-inspired American cuisine. Emphasizing local and seasonal ingredients, MacMillan changes his menu monthly to reflect the current harvests. This culinary approach has brought great acclaim to elements, listed as one of the "Top 100 Restaurants in the U.S." by Gourmet Magazine.

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, Arizona, just minutes from downtown Scottsdale. 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 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 2001.

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