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Press Releases
Media Contacts:
Denise Seomin | Director of Public Relations
(480) 423-2657 | denise.seomin@luxurycollection.com
Shannon Wardlow | Media Relations Coordinator
(480) 423-2514 | shannon.wardlow@luxurycollection.com
The Phoenician Debuts Specialty Dinner Series,
Featuring Renowned Experts From Award-Winning Vineyards and Distilleries
Program Premieres March 20 with John Conover, Partner and General Manager
Napa Valley’s PlumpJack/Cade Wineries
SCOTTSDALE Ariz.— (March 13, 2008) – The Phoenician, Arizona’s definitive luxury resort destination, continues to contemporize the guest experience with the introduction of its signature 2008 Specialty Dinner Series. The program pairs distinctive, multi-course menus from the resort’s acclaimed culinary team with select wines, tequilas and beers presented by industry experts representing some of the world’s top vineyards and distilleries.
The 11-dinner series debuts on Thursday, March 20, with special guest John Conover, partner and general manager of Napa Valley’s PlumpJack/Cade wineries. Earning “Best Wine in the World” accolades for its 2001 Estate Cabernet Sauvignon from Wine Enthusiast magazine, PlumpJack began development of the Cade Winery in 2006. The property will produce three wines: Cade Estate Cabernet Sauvignon Howell Mountain, Cade Cabernet Sauvignon Howell Mountain and Cade Sauvignon Blanc.
Featuring eight elite dinner-and-wine pairings throughout the year, the new Phoenician program will also include an El Tesoro tequila presentation and a Four Peaks beer offering this summer, followed by a Moet-Hennessy champagne pairing in the winter. All events will take place in The Terrace restaurant, with the exception of the tequila showcase, which will be hosted by Windows on the Green. During a private reception held before each dinner, patrons will have the opportunity to personally meet and ask questions of the evening’s guest of honor. Together with a Phoenician chef, this industry expert will then explain each food-and-beverage pairing on the multi-course menu, which will typically include an appetizer, soup or salad, main entrée, cheese course and dessert.
“The Specialty Dinner Series is more than incredible cuisine and spirits; it’s an interactive experience,” said Managing Director Mark Vinciguerra. “This exclusive Phoenician program offers guests and local residents alike the opportunity to learn from the masters, while serving as another example of the depth and breadth of choice available at today’s contemporary resort destination.”
The March 20 event begins with a 6:30 p.m. reception, featuring the Cade Sauvignon Blanc, Napa Valley, 2006. The five-course dinner menu will include Maine Lobster Chard Salad (PlumpJack Chardonnay, Reserve, Napa Valley, 2006); Duck Confit (PlumpJack Syrah, Napa Valley, 2005); Grilled Rack of Lamb (PlumpJack Cabernet Sauvignon, Oakville, Napa Valley, 2005) and Artisan Cheeses (Cade Cabernet Sauvignon, Napa Cuvée, 2005). Dessert canapés will follow in the Praying Monk Wine Cellar (PlumpJack Reserve Cabernet Sauvignon, Oakville, Napa Valley, 2004). The series’ inaugural dinner is $175 per person, including tax.
The complete 2008 Specialty Dinner Series schedule includes:
• MARCH 20 - PLUMPJACK & CADE WINERIES, John Conover, Partner & General Manager
• APRIL 3 - FERRARI-CARANO / PREVAILWINERIES, Rhonda and Don Carano, Proprietors
• MAY 22 - CALERA WINE COMPANY, Josh Jensen, Proprietor
• JUNE 26 - EL TESORO TEQUILA, Carlos Camarena, Master Distiller
• JULY 16 - FOUR PEAKS BREWERY, Jim Roper, Head Brewer
• AUGUST 21 - JUSTIN VINEYARDS, Justin and Debbie Baldwin, Proprietors
• SEPTEMBER 17 - KATHRYN HALLWINERY, Kathryn Hall, Proprietor
• OCTOBER 22 - CAYMUS VINEYARDS, Carole Klincke, Ambassador
• NOVEMBER 13 - ZD WINES, Brett de Leuze, Proprietor
• DECEMBER 11 - MOET-HENNESSEY CHAMPAGNES, Charles Curtis, Master of Wine
• DECEMBER 18 - IRON HORSE WINERY, Joy Sterling, Proprietor
Reservations for the Specialty Dinner Series can be made by calling The Phoenician’s Restaurant Reservations at
(480) 423-2530. Dinner pricing will vary depending on menu.
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