Scottsdale, Ariz. (December 6, 2006) – Our Executive Chef Beau MacMillan had a star turn today on network television, introducing a number of holiday recipes on NBC-TV's Today Show.
The native of Plymouth, Massachusetts, who has been delighting the taste buds of guests of elements at Sanctuary for five years, wowed Today show host Al Roker with his recipe for Short Ribs with Sweet Potato Fondue and Razz-Cherry Garlic Glaze.
In a lively, four-minute exchange between Mr. Roker and Chef MacMillan, Chef fully demonstrated the ease with which he simultaneously cooks and banters. As he prepared a variety of delectable dishes, he kept Mr. Roker entertained with references to his "creamy and dreamy" sweet potatoes, "killer tender" short ribs and "girlish figure." Mr. Roker threw caution aside at the end of the segment, enjoying not only Chef's main course, but also his Roasted Pecan Soup with Goat Cheese and Rosemary, and Eggnog Crème Brulee.
This was Chef MacMillan's second network television appearance this year. He competed and won on Iron Chef America (Food Network) last March.
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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