The Hill Team enjoys a chef’s tasting menu, especially when it has been paired with extraordinary wines. That is the experience we recently experienced at Fournos in Sedona, Arizona.
We had met Ivan Flowers in 2001 in Phoenix and featured him in the first book Brenda and I wrote, Our Love Affairs with Food & Travel. Norm and I frequented A Different Pointe of View whenever we had the opportunity to visit Phoenix. Once we moved to Phoenix, Ivan had also moved. How fortunate we were to find him in Sedona.
Ivan Flowers’ skill with food is matched by his wife Tracy Phillips’ skill with picking and pairing wines. Norm and I dined as their guests and here is the wonderful menu and pairings we experienced:
Six-Course Tasting Menu from Fournos
Roasted Crimini Mushrooms with Garlic, Cognac, Brandy & Aged Rocca Parmigiano Sprinkle
Roasted Sweet Corn Esquite, Goat Cheese, Avocado, Sunburst Tomatoes & Fresh Mozzarella
Rosemary Garlic Bread
Crios Susana Balbo Torrontes, Argentina
Lobster Bisque Espresso
Viniterra Pino Grigio, Argentina
Sean Miner 4B Chardonnay, California
Australian Barramundi with English Peas, Olives, Tomato & Romaine Garlic Butter Sauce
Yalumba Bush Vine Grenache, Australia
Rack of Lamb Encrusted with Thyme & Oregano, Fresh Roasted Coriander Peaches, Tomato, Baby Spinach & Chimichurri Sauce
Michael Sullberg Cabernet Sauvignon, California
House Made Tiramisu with Belgian Chocolate
Gianni Cold Cabernet Sauvignon, California
What an exceptional fine dining experience in a relaxed casual atmosphere. Our server Tess did a grand job and Alfredo was in the kitchen with Ivan. We were fortunate to have Tracy join us, so we could discuss all the pairings and aspects of our meals. Ivan will be sharing one of his favorite recipes and Tracy, who is responsible for making Tiramisu, is also sharing her secrets.
3000 U.S. 89 Alternate Sedona, AZ 86336-5095
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