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Challenge to the Chefs

Part of the Great Arizona Picnic, this event features four chefs, cooking on identical cooktops, each presented with identical "mystery baskets" of ingredients. The challenge: create an appetizer and an entrée - all within a time limit - and you get to watch every move! Let the games begin!

Part of the Great Arizona Picnic, this event features four chefs, cooking on identical cooktops, each presented with identical "mystery baskets" of ingredients. The challenge: create an appetizer and an entrée - all within a time limit - and you get to watch every move! Let the games begin!

Event Details
Date & Time: Sunday, April 10, 2011 from 1:00pm
Location: Challenge to the Chefs Tent
Scottsdale Civic Center Plaza
7380 E 2nd St, Scottsdale, AZ
Maps:   


Parking & Trolley
Map


2011 GAP
Grounds Map
 
Attire: Casual
Tickets: Included in $10 GAP entrance fee
  All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.
 
Date & Time: Sunday, April 10, 2011 from 1:00pm
Location: Challenge to the Chefs Tent
Scottsdale Civic Center Plaza
7380 E 2nd St, Scottsdale, AZ
Maps:   


Parking & Trolley
Map


2011 GAP
Grounds Map
 
Attire: Casual
Tickets: Included in $10 GAP entrance fee
  All events, prices, personalities, performances, venues, dates and times subject to change without notice. No refunds or exchanges.
 

Participating Chefs


Cullen Campbell
Executive Chef & Owner
Cullen Campbell

Executive Chef & Owner
Crudo

Festival Event(s):
  • Challenge to the Chefs

  • Chef Cullen Campbell has quietly established his reputation as one of the most sought-after up-and-coming chefs in the Valley of the Sun. Now, Campbell is expanding his repertoire to include restaurant owner of downtown Scottsdale’s newest eatery, Crudo Café.
     
    Having cut his teeth in the kitchens of acclaimed eateries throughout metropolitan Phoenix and his hometown of Memphis, Tennessee, Chef Campbell has satisfied hungry diners with everything from eclectic fusion to Southwest-inspired international to contemporary to Mediterranean to new American cuisine.  Campbell now joins forces with old friend and colleague, Chef Brandon Crouser, previously of Atlas Bistro, to explore the possibilities of modern Italian cuisine. Partnering on this new venture the two are creating a menu of fresh, affordable fare for breakfast and lunch; with a dinner menu that highlights modern Italian cuisine, beginning with four crudo or fish carpaccio dishes.
     
    Chef Campbell first discovered his passion for the culinary arts in his family’s Memphis kitchen while in high school. Out of necessity, Campbell’s mother began teaching her son how to cook before sending him off to college. The young student quickly caught on and realized a personal affinity for food. When the time did come to head off to college, Campbell first opted for an alternative learning experience, diving headfirst into the chaotic world of the restaurant industry as sous chef of Memphis’ Mantia’s restaurant.
     
    Enticed by the burgeoning entrepreneurial restaurant scene in Phoenix, Arizona, Campbell’s birthplace, the young chef headed back to the Valley in 1999. Recognizing the value of possessing a savvy business mind in the restaurant industry and with the encouragement of his parents, both medical professionals, Campbell enrolled in the top ranking W.P. School of Business at Arizona State University where he earned his degree in business management in 2003. In addition, Campbell also holds a certificate from the Court of Master Sommeliers.
     
    In his decade in the Valley, Chef Campbell has continued to hone his skills in the kitchens of lauded establishments such as Gregory’s World Bistro, House of Tricks, La Grande Orange, Atlas Bistro, Camus and Fine’s Cellar, where his unique creations and delicious takes on world cuisine have earned him praise from patrons and food critics alike. Once unmoored from his latest venture, Chef Campbell felt the call to pursue his own culinary interests and wanted to explore new Italian cuisine.
     
    Finding a unique space in the foyer boutique of Steven Paul in downtown Scottsdale, Chef Campbell imagined a small, urban café featuring breakfast and lunch with fresh ingredients, simply prepared. At night, the café transforms into al fresco Mediterranean dining on Crudo’s intimate patio and Chef Campbell and his team will present gastronomic delights and perfect pairings for the foodie and casual diner alike. As owner and executive chef, Chef Campbell is responsible for the design and execution of Crudo’s menu and ingredient selection, which highlights the best in modern Italian cuisine.
     
    When Chef Campbell is not in the kitchen he can be found at home in Phoenix’s Arcadia neighborhood, where he passes the time painting, biking and keeping up on episodes of his favorite Food Network show, Iron Chef.


    Kelly Fletcher
    Executive Chef
    Kelly Fletcher

    Executive Chef
    House of Tricks

    Festival Event(s):
  • Challenge to the Chefs

  • Chef Kelly Fletcher has been a staple at Tricks since 2003. By infusing many cooking styles such as classic Spanish, Asian, and French, Kelly brings a unique twist on Classic American Cuisine.
     
    Chef Kelly received his training from the Scottsdale Culinary Institute, where he graduated in 1994.  He has worked for many well known restaurants in the valley, including the Wyndham Resort in Phoenix and 6th Ave Bistro in Scottsdale.
       
    Chef Kelly has been featured multiple times in the “Arizona Republic”, “The New Times” and the “Wine Spectator”. He has also had recipes printed in “New Southwestern” cook book, and has been a special guest on most of the local news channels here in the valley.


    Joshua Hebert
    Executive Chef
    Joshua Hebert

    Executive Chef
    POSH

    Festival Event(s):
  • Challenge to the Chefs

  • Arizona raised, Chef Joshua Hebert became enamored with food at an early age. As a child, he was able to say “breakfast” before most kids can say “mama.” No one knew the foreshadowing. In high school, Joshua took to cooking at home as a way of impressing women. The hobby quickly developed into a passion and during his junior year, Joshua was already cooking professionally at a corporate Italian restaurant, but he had his sights set on fine dining. 
     
    By the time he graduated high school, Joshua landed a spot at Tarbell’s, which had just opened its doors in central Phoenix. He spent five years as a line cook and sous chef at Tarbell’s developing his skill until his thirst for knowledge and curiosity for seasonal ingredients took him to San Francisco. Joshua worked at the world famous Zuni Café and Café Kati, and days off were spent studying wine at Hayes and Vine wine bar. Soon after, the owner of Café Kati sent him to Japan to open Café California, a Tokyo offshoot of Café Kati in the Miyako Hotel.
     
    Upon his return stateside, Joshua took the job as Executive Chef at his old stomping grounds Tarbell’s, which was followed by stints as Executive Chef at North @ Kierland Commons and Dual Restaurant in Gilbert. He opened POSH Restaurant on New Year’s Eve 2008, and has been refining the concept since, hiring the finest group of professionals in the Valley. 
     
    Joshua resides in Scottsdale with his wife of three years and his two herding dogs. When not at POSH, he can be found on the golf course, playing with his dogs or substitute teaching at the East Valley Institute of Technology (EVIT) culinary program. He also regularly guest hosts “Into the Soup” with Heidi Lee, and has appeared on Good Morning Arizona, FoodiesLive, and NBC and FOX in Arizona. 


    Heidi Lee
    InToTheSoup.com
    Heidi Lee

    InToTheSoup.com


    Festival Event(s):
  • Challenge to the Chefs

  • Saturday Cooking Demos

  • Heidi Lee is the founder and CEO of into the Soup, LLC (www.intothesoup.com) a food and travel media company based in Phoenix, AZ. The mission of her company is to support the culinary arts so that dining doesn't go the way of Wal-Mart and claims that into the Soup is "The Most Fun You'll Have in Your Kitchen with Your Clothes On!" Heidi started her cooking career on Charter Boats in the Caribbean Islands and sailed across the Atlantic Ocean in search of boys, booze and new kinds of food. Heidi has travelled all over the world cooking, eating and drinking and brings her love and passion for all that to everyone she meets. Listen in to her tales and those of her very interesting guests during her radio program every Saturday from 2-3 p.m. on KFNX 1100 AM and KWSS 106.7.


    Lenard Rubin
    Executive Chef
    Lenard Rubin

    Executive Chef
    The Vig

    Festival Event(s):
  • Challenge to the Chefs

  • Lenard Rubin started his career in the Hotel/ Restaurant Business in 1981 at the Ritz-Carlton Boston where he was the runner for the Café. Over the next few years he worked his way through all the departments of the hotels kitchens including entremetier, broiler cook, garde manger, saucier and chef tournant. He has held Sous Chef and Executive Sous Chef positions at the Inter-Continental Hotel in New Orleans, The Boulders Resort, Ritz-Carlton Phoenix and the Nevsky Palace Hotel in St. Petersburg, Russia. Lenards’ first Executive Chef position, at the age of 26, was at the Inn at McCormick Ranch where he started and put the Pinon Grille on the Culinary map. He has held Executive Chef and Chef de Cuisine positions at Mary Elaines and Windows on the Green at the Phoenician Resort, Eldorado Hotel in Santa Fe, Marquesa and La Hacienda at the Scottsdale Princess Resort and Wright’s at the Biltmore Resort. For three years he was Corporate Executive Chef for Rosinter Restaurants in Moscow, Russia where he opened and oversaw 26 restaurants from fine-dining to casual and fast food.
     
    In 1999 he struck out on his own and opened his own restaurant called Medizona which blended Mediterranean and Southwestern Cuisine and earned numerous awards including being chosen by Esquire Magazine as one of the top 22 Best New Restaurants in America for the year 2000. Medizona was also selected that year as the Best New Restaurant in Arizona by the Arizona Republic, Phoenix New Times, Phoenix Magazine, Get Out and Citysearch.com.
     
    After selling his successful restaurant, Lenard obtained the position of Executive Chef for both the Pointe Hilton Tapatio Cliffs and Pointe Hilton Squaw Peak Resorts simultaneously; where he revamped all of the restaurant and banquets menus creating a new standard in culinary excellence for the two properties. He held this position for nearly two before being promoted to the position of Director of Food & Beverage for the two Resorts where he spent a total of four and a half years.
     
    For over a year he was the Director of Operations for SouthBridge Restaurant Group where he helped to plan, and then open three new restaurants; FOODBAR, Canal and The Estate House, as part of the exciting new Waterfront District in Scottsdale. He is currently Executive Chef at the ultimate neighborhood gastropub called The Vig.
     
    In 1989 Lenard was chosen by Madeleine Kamman as one of the four inaugural Chefs to participate in what was a long-standing, prestigious scholarship program at Beringer Vineyards called the School for American Chefs.
     
    He has a degree in Business Management from Roger Williams University in Rhode Island and has earned a Certificate of Specialization in Food and Beverage Management from the Educational Institute of the American Hotel and Motel Association.
     
    Lenard has been a member of the Chefs Association of Greater Phoenix since 1985 and has held various offices including President, Treasurer and Apprenticeship Chairman. He is a Certified Executive Chef with the ACF and a Certified Food and Beverage Executive with the American Hotel and Motel Association.
     
    Over the years he has had many recipes and photos of his work published in cookbooks such as; BBQ USA, Southwest the Beautiful, New York Times Passover Cookbook, Jewish Cooking in America and The Ritz-Carlton Cookbook among others.
     
    Lenard has competed in many Culinary Competitions, most of them Mystery Box/ Hot Food events and has won numerous medals, 11 of them Gold, and was the Grand Prize winner at the US Chefs Open in Tampa and the Ocean Garden Shrimp Cooking Contest in Los Angeles. He also recently traveled to Xi’an, China with a 15 member delegation of American Chefs for an International Food Festival and Competition and took home another Gold Medal.
     
    In 2001 he was inducted into the Arizona Culinary Hall of Fame and in 2006 was elected “Chef of the Year” for the Phoenix area by the American Culinary Federation Chefs’ Association of Greater Phoenix. Lenard has also has been a featured Chef at the James Beard House in NYC on two occasions. Recently Lenard was nominated and subsequently chosen as a regional semi-finalist for ACF National Chef of the Year. The competition to decide the finalists will be held on April 30, 2011.
     
    He has traveled extensively as a guest Chef to locales such as Malaysia, Singapore, Boston and Alaska.
     
    In 2004 Lenard was chosen as the Leader of the Quarter at both the Pointe Hilton Squaw Peak and Tapatio Cliffs Resorts.


    Judges


    Arthur Bovino
    Senior Editor
    Arthur Bovino

    Senior Editor
    The Daily Meal

    Festival Event(s):
  • Challenge to the Chefs - Judges


  • Stephanie Dean
    Sunset Magazine
    Stephanie Dean

    Sunset Magazine


    Festival Event(s):
  • Challenge to the Chefs - Judges

  • Born and raised in San Jose, CA, Stephanie Dean developed a passion for cooking early on.  In high school, she extended this passion into small time catering for friends and family.  With her interest in cooking, she also developed an interest in health and wellness and decided to pursue a Bachelor’s in Nutrition at Cal Poly, San Luis Obispo upon graduation from High School.  In San Luis Obispo she worked at a gourmet olive oil company and she managed Cal Poly’s student run chocolate business.  On trips back to San Jose, she catered for Restaurant O in Campbell, CA. 
     
    With a Bachelor’s in Nutrition, concentrating in Culinary Science and Management, and a minor in Food Science, Stephanie started a food product development internship with Mattson and Company, one of the foremost food product development companies in the country.  After her internship at Mattson, Stephanie landed at Sunset magazine where she manages their test kitchen, answers reader questions, and develops recipes. She completed her Master’s in Nutrition from San Jose State University in May 2010 and now lectures there part-time, teaching food culture to undergrads. She lives in San Jose and spends her free time cooking, singing, and playing the guitar.


    Ron Ruggles
    Ron Ruggles

    Festival Event(s):
  • Challenge to the Chefs - Judges


  • Eric Schaefer
    Blogger
    Eric Schaefer

    Blogger
    EricEatsOut.com

    Festival Event(s):
  • Challenge to the Chefs - Judges

  • Eric Schaefer is the author of the popular local dining blog called EricEatsOut.com.  With a slogan of "Sometimes Rude, Occasionally Crude, Always Hungry" EricEatsOut.com is honest, independent and unapologetically direct.  His blog has been voted "Best Local Blog" by Arizona Foothills Magazine and nominated for "Best Dining Blog" by AZCentral.com readers.  He has been quoted in the Arizona Republic, featured in Phoenix New Times and has appeared on Into The Soup radio and NBC's Valley Dish.  Schaefer also writes a monthly column called "Eric Speaks Out" for Desert Living Today.  If you think he is fanatical about food, just ask him about his love of European sports cars and flying airplanes.  He is a husband, father of two and resides in Scottsdale.


    Event Sponsors


    Great Arizona Picnic Grounds Map
    Great Arizona Picnic Grounds Map
    Great Arizona Picnic Participating Restaurants
    Great Arizona Picnic Participating Restaurants


    Angelo’s Italian Ice
    Angelo’s Italian Ice
    Website: www.angelositalianice.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • Italian Ice Small, Italian Ice Rainbow - $2.00
    • Italian Ice Large, Italian Ice Any Flavor - $5.00 
    •  Gelato Any Flavor - $5.00 

  • Bobby Q
    Bobby Q
    Website: www.bobbyq.net

    Festival Event(s):
  • Great Arizona Picnic
     
    Menu:
    • Pork Sandwich / Cole Slaw - $4 
    • Brisket Sand / Beans - $4 

  • Bombay Spice
    Bombay Spice
    Website: www.bombayspice.com

    Festival Event(s):
  • Great Arizona Picnic

    Festival Menu: Coming Soon...


  • Chipotle Mexican Grill
    Chipotle Mexican Grill
    Website: www.chipotle.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • Soft Tacos - flour or corn tortilla filled with vegetarian black beans or choice of meat (braised carnitas or barbacoa, adobo-marinated and grilled chicken or steak), salsa, cheese or sour cream and romaine lettuce - $3 each
    • Order of Chips, Guacamole & Salsa - Chips made daily with a squeeze of real lime and kosher salt. Guacamole made from perfectly ripe avocados, and hand mashed, up to three times a day - $2 

  • Classic Cakes & Confections
    Classic Cakes & Confections
    Website: www.classiccakesandconfections.com

    Festival Event(s):
  • Great Arizona Picnic
  • The Chocolate and Wine Experience

    Great Arizona Picnic Menu:
    • Cake Truffles- an assortment of our award winning bite sized cakes, enrobed in Swiss couverture chocolates - $1.50
    • Red velvet dippers- 3 of our Red Velvet mini cup cakes, served with a side of cream cheese frosting - $3.50 

  • Dos Gringos
    Dos Gringos
    Website: www.dosgringosaz.com

    Festival Event(s):
  • Great Arizona Picnic

    Great Arizona Picnic Menu:
    • Carne Asada Tacos - Marinated and grill steak served on a corn tortilla with avacado salsa - $2
    • Grilled Chicken Tacos - Marinated and grill chicken served on a corn tortilla with avacado salsa - $2 
    • Shrimp Tacos - Seasoned baja style shrimp served with mango salsa and baja sauce - $2.50
    Southwest Festival of Beers Menu:
    • Carne Asada Tacos - Marinated and grill steak served on a corn tortilla with avacado salsa - $2
    • Grilled Chicken Tacos - Marinated and grill chicken served on a corn tortilla with avacado salsa - $2 
    • Shrimp Tacos - Seasoned baja style shrimp served with mango salsa and baja sauce - $2.50
    • Ground Beef Nachos - Fresh tortilla chips topped with nacho cheese, ground beef salsa and sour cream - $5
    •  Add more meat to your nachos - $2

  • Grand Lux Cafe
    Grand Lux Cafe
    Website: www.grandluxcafe.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • Buffalo Chicken Bites - Chicken Breast, Cheese and Our Spicy Buffalo Sauce, Fried Crisp with Blue Cheese Dressing - $2
    • Cajun Shrimp & Chicken Jambalaya - Sauteed with Peppers, Onions and Tasso in a Delicious Spicy Sauce - $5 
    •  New Orleans Beignets - Served Warm with Jack Daniels Creme Anglais Sauce - $1.50 

  • Grimaldi's Pizzeria
    Grimaldi's Pizzeria
    Website: www.grimaldispizzeria.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • Cheese Pizza - $2
    • Pepperoni Pizza - $3

  • Jewel of the Crown
    Jewel of the Crown
    Website: www.jewelofthecrown.com

    Festival Event(s):
  • Great Arizona Picnic

  • Jimmy Woo's
    Jimmy Woo's
    Website: www.jimmywoos.com

    Festival Event(s):
  • Great Arizona Picnic

  • Kona Grill
    Kona Grill
    Website: www.konagrill.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • Las Vegas Roll- Fresh salmon, crab mix & cream cheese, deep fried with tempura batter, w/ eel sauce - $5
    •  California Roll- Crab mix w/ motoyaki sauce, cucumber & avocado - $2
    •  Crab Crunch Roll- Crab mix w/ motoyaki suace & cucumber topped w/ tempura flakes & eel sauce - $3
    •  Sweet & Spicy Shrimp- Crispy shrimp tossed in a sweet & spicy chili sauce, served on a bed of crispy rice noodles - $5
    • Oriental Salad- Nappa cabbage, green onion, red cabbage, red bell pepper, cilantro, shredded carrot, toasted almonds and ramen crunch, tossed on our sweet-soy dressing - $2 

  • La Dolce Pesca
    La Dolce Pesca
    Website: www.ladolcepesca.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • Mini unfilled cupcake - red velevet with cream cheese icing or vanilla sponge with vanilla buttercream - $1 each
    • Mini filled cupcake - vanilla cupcake filled with ganche topped with peanut butter butter cream or chocolate cupcake filled with chocolate ganache topped with chcocoate butter cream - $2 each

  • Los Taquitos
    Los Taquitos
    Website: www.ltgrill.com

    Festival Event(s):
  • Great Arizona Picnic

    Festival Menu: Coming Soon....


  • Lucille's Smokehouse BBQ
    Lucille's Smokehouse BBQ
    Website: www.lucillesbbq.com

    Festival Event(s):
  • Great Arizona Picnic

  • Macayo's Mexican Kitchen
    Macayo's Mexican Kitchen
    Website: www.macayo.com

    Festival Event(s):
  • Great Arizona Picnic

  • Ocean Prime
    Ocean Prime


    Philadelphia Sandwich Company
    Philadelphia Sandwich Company
    Website: www.phillycheezesteak.com

    Festival Event(s):
  • Great Arizona Picnic
     
    Menu:
    • Mac N' Cheez Wedges- Battered and deep fried macaroni and cheese nuggets-$2 
    • American Cheese Steak-  Thin sliced steak w/ melted white american cheese on a roll-$4 
    • Wiz Wit- The original cheese steak w/ Kraft Cheese Whiz and Fried onions on a roll-$4 
    • Combo Taster- sandwich of choice and mac n'cheez wedges-$5 

  • Roka Akor
    Roka Akor
    Website: www.rokaakor.com

    Festival Event(s):
  • Great Arizona Picnic

    Festival Menu: Coming Soon...


  • Salty Senorita
    Salty Senorita
    Website: www.saltysenorita.com

    Festival Event(s):
  • Great Arizona Picnic

  • Sonoran Freeze Shaved Ice
    Sonoran Freeze Shaved Ice
    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • Shaved Ice Regular Size - $3
    • Kettle Corn Original - $3                       
    • Kettle Corn Flavored - $4 

  • Spanish Fly Restaurant
    Spanish Fly Restaurant


    Tapas Papa Frita
    Tapas Papa Frita
    Website: www.tapaspapafrita.com

    Festival Event(s):
  • Great Arizona Picnic

    Festival Menu:
    Spanish Potato Pie $2
    Crab Stuffed Piquillo Pepper $3
     

  • The Breakfast Joynt
    The Breakfast Joynt
    Website: www.thebreakfastjoynt.com

    Festival Event(s):
  • Great Arizona Picnic

  • The Compound Grill
    The Compound Grill
    Website: www.compoundgrill.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:
    • Street Tacos, Pork - $2
    •  Street Tacos, Chicken - $2
    • Shrimp and Scallop Ceviche- $3

  • The Gelato Spot
    The Gelato Spot
    Website: www.gelatospot.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • One Scoop/ One Flavor - $4
    • Two Scoops/ Two Flavors - $5

  • The Melting Pot
    The Melting Pot
    Website: www.meltingpot.com

    Festival Event(s):
  • Great Arizona Picnic

    Menu:

    • Milk Chocolate Fondue dipped Strawberry Duo on a skewer - $3
    •  Milk Chocolate Fondue dipped Marshmallow Duo on a skewer - $3

  • Yogurtology
    Yogurtology
    Website: www.yogurtology.com

    Festival Event(s):
  • Great Arizona Picnic

    Festival Menu: Coming Soon...

  • 2011 GAP Entertainment Schedule
    2011 GAP Entertainment Schedule
    Saturday, April 9  
    Time Band Location
    12-1:45pm Elvis Before Noon Fountain Stage
    2:15-4:15pm Keltic Cowboys Fountain Stage
    4:45-6:45pm Mogollon Fountain Stage
    7:15-9pm Cold Shott and the Hurricane Horns Fountain Stage
         
    12-2pm Young Country Barefoot Stage
    2:30-4:30pm True to Life Barefoot Stage
    5-6:30pm Marmalade Skies Barefoot Stage
    7-9pm Bounce Barefoot Stage
         
    1-7pm Instant Classics Southwest Festival of Beers
         
    Sunday, April 10  
    Time Band Location
    12-1:30pm Big Nick and the Gila Monsters Fountain Stage
    2:00-3:30pm EastonAshe Fountain Stage
    4-6pm Turning Point Fountain Stage
         
    12-2pm Herndon Brothers Barefoot Stage
    2:30-4pm Groove Merchants Barefoot Stage
    4:30-6pm Powerdrive Barefoot Stage
         
    1-5pm Instant Classics Southwest Festival of Beers

     

    2010 SCF Photo Gallery
    2010 SCF Photo Gallery

    Get Adobe Flash player Install latest flash player if you can't see this gallery, or click here to see the html version.

    Signature Weekend Events
    Fri, Apr 8   Eat, Drink & Be Pretty Party
    Apr 9-10 Cooks & Corks
    Apr 9-10 Great Arizona Picnic
    Tue, Apr 5 The Kick Off Party
    Tue, Apr 5 Arizona Culinary Hall of Fame
    Wed, Apr 6 Chef Tribute Dinner
    Thu, Apr 7 The Chocolate & Wine Experience
    Thu, Apr 7 Friends of James Beard Dinner
    Sat, Apr 9 Chef Wine Dinners
    Sun, Apr 10 Wine Country Brunch
    Sun, Apr 10 Best of the Fest

     

    Signature Weekend Events
    Fri, Apr 8   Eat, Drink & Be Pretty Party
    Apr 9-10 Cooks & Corks
    Apr 9-10 Great Arizona Picnic
    Tue, Apr 5 The Kick Off Party
    Tue, Apr 5 Arizona Culinary Hall of Fame
    Wed, Apr 6 Chef Tribute Dinner
    Thu, Apr 7 The Chocolate & Wine Experience
    Thu, Apr 7 Friends of James Beard Dinner
    Sat, Apr 9 Chef Wine Dinners
    Sun, Apr 10 Wine Country Brunch
    Sun, Apr 10 Best of the Fest

     

    2011 Event Photos
    2011 Event Photos
    2010 Event Photos
    2010 Event Photos
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