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Maralyn and I were thrilled to meet a Cordon Bleu trained chef, Blake Weisenbach, in her new village of Sun Lakes. This was our first evening at the Sunset Grill at Sun Lakes Country Club near Chandler, Arizona.  Executive Chef Blake Weisenbach – Photo: Maralyn D. Hill We chose the perfect place to celebrate Maralyn’s partial and limited freedom from her cervical brace after several months.The other good news is that this popular club is open to the public.
We were warmly welcomed at the door by a hostess and Food and Beverage Manager, Sean Steele. The balmy weather drew us out to the patio for happy hour at sunset. Mixologist, Darlene, suggested the perfect One Hope Pinot Noir to begin our evening of excellent food and service. After sampling the rainbow selections of  veggies at the salad station, we dug into the main course. I chose the Thursday night special, prime rib.  Salad Bar Veggies Photo: Maralyn D. Hill Executive Chef Blake Weisenbach prepared a made to order flavorful prime rib au jus just the way I like it…hot, thick, rare, and juicy, with creamy horseradish and a crunchy crust full of flavor. Maralyn enjoyed jumbo shrimp in an creamy scampi style sauce with fresh tomatoes. As seasoned food, wine, and travel writers we like to try new places. However, as a testament to the lovely evening at the Sunset Grill, we plan to return for the Friday night fish special.  Prime Rib – Photo Brenda C Hill How can two former New Englanders resist and old fashioned fish fry by an innovative Cordon Bleu trained chef? Chef Blake prepares his cod tempura style in a classic beer batter.
Now that Chef Blake has shared some of his culinary secrets, we are eager to sample more of his creations. Perhaps his special pressed Mexican style breakfast burritos, a fresh salad for an al fresco lunch. I am also partial to malted milkshakes with butter-finger ice cream as an afternoon treat after biking, walking or swimming.
Coming early next year is the new Chef’s Table concept without menus. Chef Blake will visit the local farmer’s market in the morning to select the freshest ingredients. That evening, a dozen or so lucky guests will dine on three courses of the chef’s choice for an intimate and creative dining experience. Chef Blake is among one of the most enthusiastic chefs we have met on our world travels.
Sun Lakes Country Club
25601 S. Lakes Blvd.
Sun Lakes, Arizona 85248
 Brenda C. HillInternational Food Wine & Travel Writers Association Books By Hills Success With Writing Where And What in the WorldIf you would like to submit a guest post on food, wine or travel to Where and What in the World, we would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling us if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot. |
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
