Hotel Valley Ho is hosting two unique upcoming dinners that gastronomes won’t want to miss. Trader Vic’s will be serving past favorites during the Vintage Vic’s Dinner on Sunday, March 20. Then the very next evening, on Monday, March 21, Cafe ZuZu’s Chef’s Table meal will feature one of California’s oldest wineries, the award-winning Geyser Peak.
Trader Vic’s Executive Chef Justin Pfeilsticker went through more than 70 years’ worth of archived food and drink recipes in order to make the menu for the March 20 Vintage Vic’s Dinner extraordinarily special. Join other guests at 6 p.m. for a reception complete with butler-passed hors d’oeuvres of rumaki, crab rangoon and almond duck. Then find your seat for a magnificent four-course dinner, comprised of Beef Cho Cho, Calcutta Shrimp Curry, Indonesian Rack of Lamb and Cherries Jubilee for dessert. Each course has been carefully paired with a classic Vic’s drink in order to enhance the experience and add to the vintage theme. The dinner is $50 per person (tax and gratuity not included), and reservations can be made by calling 480.421.7799.
The following night, on March 21, Cafe ZuZu’s Executive Chef Charles Wiley will be hosting one of his regular Chef’s Table events. So what makes this particular one so special? Well, to be fair, they’re all pretty fantastic, but the collaboration with award-winning winery Geyser Peak has us jazzed over this one.
Founded in 1880, the Geyser Peak winery has been named “Winery of the Year” eight times by “Wine & Spirits” magazine. The vineyards are situated on a picturesque California hillside overlooking the Alexander Valley, the Russian River and naturally, Geyser Mountain. The location’s merging of different climates, soils and topographies is said to be the reason behind such diverse and piquant flavors in Geyser Peak’s crisp whites and bold reds.
At the Wines of Geyser Peak Chef’s Table event, guests will enjoy saffron risotto with peas and trumpet royale mushrooms; crab and lobster salad with mango, cucumber, radish and mint; smoked Berkshire pork ravioli and crispy belly with roast gilfeather rutabagas, escarole and pommery mustard sauce; and finally, warm Valrhona chocolate bread pudding with sun-dried cherry sabayon. The dinner begins at 6:30 p.m., and the cost is $52 per person (tax and gratuity not included). Make your reservation by calling 480.421.7997.
And if you’d like to extend your evening, simply present your Chef’s Table receipt at the hotel’s front desk and a Hotel Valley Ho Signature Guest Room is yours for the night for the special rate of $149. (You must plan ahead to stay overnight, however, as the offer is based on availability.) Call the hotel for full details.
Trader Vic’s and Cafe ZuZu at Hotel Valley Ho are located at 6850 E. Main Street in Scottsdale