FOOD & WINE RIOJA WEEKEND EVENT SCHEDULE
FRIDAY, SEPTEMBER 8
- 7:00 p.m. - 9:00 p.m: Welcome reception with cooking demonstration, tapas and wine tasting in the Omni Scottsdale Chef's Kitchen featuring FOOD & WINE Editor Ray Isle and Celebrity Chef Katie Button
SATURDAY, SEPTEMBER 9
- 11:00 a.m. - 12:30 p.m: Lunch event featuring Executive Chef Marcos Seville and FOOD & WINE Editor Ray Isle. Programming to include a wine educational-style seminar lead by Ray Isle featuring a fun crash course in Rioja – the history of the region, what makes the wines so great, and how they differ from one another.
- 2:00 p.m. - 4:00 p.m: Self-guided tapas crawl with artisan pop-up shops throughout the property curated by Omni Hotels & Resorts along with FOOD & WINE. Each artisan will be paired with a Rioja Wine and tapas from Prado and will feature the following:
- Rita Chester: Quilt artist
- Cosanti Originals Soleri Bells: Handcrafted bells and windchimes
- Drewbees Honey: Honey made in Arizona
- Palm & Pantry: Locally grown dates
- Kadie Schaefer: Local watercolor artist
- 7:00 p.m. - 8:00 p.m: Cocktail Reception
- 8:00 p.m. - 10:00 p.m: Five-course dinner hosted at Prado featuring Celebrity Chef Katie Button
SUNDAY, SEPTEMBER 10
- 9:00 a.m. - 12:00 p.m: Rosé Brunch featuring Executive Chef Marcos Seville
MEET THE FOOD & WINE RIOJA WEEKEND CHEFS
KATIE BUTTON
Celebrity Executive Chef & Co-owner of Cúrate Bar de Tapas and Nightbell - Ashville, NC
Chef Katie Button is a Southern chef with a scientific mind who honed her craft in the kitchens of some of the world’s best chefs, most notably Ferran Adrià and José Andrés. She is now the executive chef and co-owner of Cúrate Bar de Tapas and Nightbell in Asheville, North Carolina, which have earned world-wide recognition and accolades and Button a place among Food & Wine's Best New Chefs in 2015. In October 2016, she released her first cookbook, Cúrate: Authentic Spanish Food from an American Kitchen, offering up recipes for home cooks that celebrate her love of Spain and Southern heritage. Chef Button recently completed the expansion of Cúrate Bar de Tapas, adding a jamoneria with charcuterie to go and a bar inspired by the vermuterias of Spain, with cocktails and a selection of Spanish vermouth, sherry and cider on tap and by the bottle.
MARCOS SEVILLE
Executive Chef - Omni Scottsdale Resort & Spa at Montelucia - Scottsdale, AZ
At the helm of the resort’s impressive food and beverage program is Executive Chef Marcos Seville. When cultivating his culinary vision, Seville draws from over a decade of experience gained through various roles within the food and beverage industry. During his time at Omni Scottsdale, he has participated in a plethora of culinary events including the inaugural “Desert to Dish,” a James Beard Foundation event and celebration of Arizona’s Agritourism. Prior to joining Omni Scottsdale in 2013 as executive sous chef, Seville served as the executive banquet chef at The Peabody in Orlando, Florida, where he led the culinary team to success. Before making his way back to the valley, Seville worked in multiple professional kitchens including the Renaissance Glendale Hotel & Spa and the Arizona Biltmore.
GUEST SPEAKERS
RAY ISLE
Executive Wine Editor for FOOD & WINE
Ray Isle is the Executive Wine Editor for FOOD & WINE, where he writes the monthly column, as well as regular feature articles on wine, spirits and wine-and-food-pairing subjects. His articles about wine, beer, food and spirits have appeared in wide range of national publications, have been nominated twice for a James Beard award, and have won the IACP Bert Greene Award for culinary writing about wine or spirits. He also speaks regularly on wine at events around the country, and is a regular guest on national media, appearing on programs such as Today, CBS This Morning, The View, CNBC's On the Money & Squawk Box, NPR's "All Things Considered," and American Public Media's "Splendid Table, among others.
FOOD & WINE RIOJA WEEKEND GETAWAY
Event Dates: Friday, September 8 - Sunday, September 10
Package Includes Two Night Stay: Friday, September 8 - Saturday, September 9
Package Price for Two Guests: Starting at $1,995 (does not include tax)
Package Price for One Guest: Starting at $1,300 (does not include tax)
This weekend package includes:
- Luxurious Accommodations
- Wine samplings with Wines of Rioja
- Cooking demonstrations and tapas tasting with Celebrity Chef Katie Button in Chef's Kitchen
- Tapas crawl with artisan pop-ups curated by Omni Hotels & Resorts along with FOOD & WINE
- Wine-paired lunch and wine seminar by Ray Isle
- Five-course, wine paired dinner hosted by Celebrity Chef Katie Button and Ray Isle
- Rosé brunch in the Camelback presidential suite
- Waived $25 nightly resort fee
Plan My Trip
MBAR HAPPY HOUR
Sunday-Thursday | 3:00 p.m - 5:00 p.m. | Mbar
Scrumptious Spanish-inspired tapas await, plus unique wine specials and a variety of refreshing hand-crafted cocktails.
REVERSE HAPPY HOUR
Sunday-Thursday | 10:00 p.m - 12:00 a.m. | Mbar
Join us late night and receive 15% off your entire meal.
CHAMPAGNE SUNDAY BRUNCH
Each Sunday | 10:00 a.m - 2:00 p.m. | Prado | $49 per guest
Enjoy breakfast and lunch all morning long. Cruise down the buffet and fill your plate with the classics or opt for seafood, stop by the carving stations, and satisfy that sweet tooth at the dessert bar. Sip on included bottomless mimosas and champagne or upgrade your brunching style with access to the bloody mary bar while local musicians add ambiance to your outing. Reservations: (480) 627-3020
CHEF'S CULINARY EVENTS
Leave the ordinary behind and let your taste buds guide you in the newest culinary adventures 2017 has to offer. Omni Scottsdale Resort & Spa at Montelucia, with it's floral walkways and breathtaking views, welcomes you to experience Scottsdale's local flavor and learn from distinguished winemakers and distillers from across the country alongside Omni Scottsdale's talented culinary team in a series of curated events. More Info
EASTER BRUNCH
Sunday, April 16 | 9:00 a.m - 2:00 p.m. | Prado | $95 Per Adult | $35 Per Child
Gather around the table with friends and family this Easter and indulge in a vast array of savory sweets and delicious delicacies. Choose from breakfast classics, a selection of tapas, charcuterie and cheese, wood-fired meats or stop at the raw bar for seafood complete with shrimp and king crab. When it's time for dessert, enjoy a plethora of spring inspired creations by Pastry Chef Ben which includes Passion Fruit Bavarian, Chocolate Decadence, sweet hot cross buns and more! Live entertainment will be offered. Reservations: (480) 627-3020
- Fresh pressed juice and smoothie bar
- Breakfast classics such as Eggs Benedict
- Selection of tapas, charcuterie and cheeses
- Wood-fired meats and seafood
- Seafood raw bar with shrimp and king crab
- Chef Ben's selection of cakes, tortes and mini pastries
- Multiple chef action stations featuring waffles, French toast, pancakes, crepes, omelets, salads and build-your-own bloody mary bar