phoenix is known for having the craziest golf tournament, the phoenix open, that is really just a good excuse for thousands of people to day drink for the weekend. i would say that the scottsdale culinary festival pretty much fits the same mold… lots of people having fun while enjoying some drinks and tasty eats. a couple people (like the guys that got into a fight in front of my demo on sunday) might enjoy a little too much wine, but it happens to the best of us. good times were had which is what matters most.

i actually got down a few days before the event and went to cook with my friends at my favorite scottsdale spot, digestif. i rolled in that morning and just played mystery basket in their cooler to make some special dishes for the evening. i think the sunchoke and pear soup with duck confit was the big hit as well as the shaved brussels sprout salad. both recipes will be part of my cookbook when it comes out (more details of the book to come soon…).

saturday and sunday i did cooking demos in the cooks and corks area of the festival. i wound up heading over to the farmers market in old town to get most of my ingredients. pretty sweet farmers market with a ton of great produce to choose from. i put together a couple fun dishes and also did a demo of my preserved lemons, which i had brought down from chicago since they take a few weeks to make. note to self…. do not pack lemons floating in heavily salted vodka in a suitcase…. it will forever smell like a bar.

as with all of the festivals i had a great time and got to meet some awesome people. i am looking forward to heading back down in october for crave arizona (formerly known as eats3) to have some more fun in the sun.

featured recipe: preserved lemons

featured recipe: marinated shrimp with shaved spring veggies and cashew cilantro butter

featured recipe: seared ny strip with basil vinaigrette and strawberries