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Discover Our Festive Fall Menus: A Q&A with Scottsdale's Top Chefs
Oct 14, 2020
Chad Howard, Director of Food & Beverage

Discover Our Festive Fall Menus: A Q&A with Scottsdale's Top Chefs

Ah, fall in Arizona. The weather is gorgeous, the outdoor adventures are endless and the restaurant patios eagerly await to welcome diners for an unforgettable al fresco evening under the desert's starry skies. 


No one looks forward to fall and winter more than an Arizonan. And Arizona's best chefs love to let this wonderful season inspire them as they incorporate its freshest ingredients and flavors into their menus here at the Fairmont Scottsdale Princess. 


We sat down and asked Scottsdale's top chefs to tell us more about their favorite new dishes, menu pairings and Pumpkin Nights #AtThePrincess after-dinner treats and experiences.

 

Executive Chef Fernando Fernandez – Toro Latin Restaurant & Rum Bar


Q: What was the inspiration for your new fall menu?
A: We wanted a menu that screamed fall but remained unique and true to our Pan Latin cuisine.

 

Q: When we think fall, we think pumpkin everything. What's one unexpected fall ingredient on your menu, and why do you love it?
A: For fall at Toro we are serving a Mojo-marinated Pork Chop accompanied by butter nut squash and a carrot puree. The pork is cooked in an emersion bath, which allows the dish to shine with rich confit flavors. We finish everything with fresh pomegranate seeds for some bright acidic flavor and toasted pepitas for a nutty smokiness.

 

Q: What is your favorite new fall menu item and why?
A: Our Snowbird Sour has it all going on! We are fresh squeezing lemon to order while sweetening the cocktail with maple syrup and almond liqueur. The flavors really speak to all things fall with a sweet and nutty finish.

 

Q: Suggested food and drink pairing off your menu for fall?
A: Our Don't Fall Over is a spirit-driven cocktail sweetened by cinnamon and finished with a smoking star anise. Its potent but perfect while eating our Mojo Pork Chop. The cocktail helps cut through the richness of the dish and renews your palate before every bite.

 

Q: Favorite Pumpkin Nights at the Princess after-dinner experience?
A: Finish dinner with our Picarones Peruanos which is a pumpkin donut covered in sugar and espresso that will transport you to a Peruvian diner without ever leaving your seat.

 

Executive Chef Forest Hamrick - La Hacienda

 

Q: What was the inspiration for your new fall menu?
A: Changing of the weather, seasonal fruits and vegetables and items people look forward to, such as braised items, tamales, sweet potatoes, pomegranates...this list could go on!

Q: When we think fall, we think pumpkin everything. What's one unexpected fall ingredient on your menu, and why do you love it?
A: People seem to forget about the great apples that we get during the fall, so I think the Green Apple Aguachile is an unexpected item on the fall Menu, and a must-try.


Q: What is your favorite new fall menu item and why?
A: Chocolate Tamales. I've actually never made them before and they came out amazing. Corn and chocolate complement each other so well.

 

Q: Suggested food and drink pairing off your menu for fall?
A:Green Apple Aguachile with the Wren House Seasonal Kolsch, a German-style pale ale. Incredible.

 

Q: Favorite Pumpkin Nights at the Princess after-dinner experience?
A: The Pumpkin Patch, just steps away from La Hacienda's awesome patio!

 

Executive Chef Sara Garrant  –  Bourbon Steak


Q: What was the inspiration for your new fall menu? 
A: The cold, and fall colors. Seeing pictures of northern states, and the leaves changing color inspired us to use items that reflected the change of the season. Arizona has a shorter autumn, that leads into a beautiful winter, so we wanted to make dishes that pulled from flavors and cooking techniques of winter as well—braised, roasted, and slow cooked.

 

Q: When we think fall, we think pumpkin everything. What is one unexpected fall ingredient on your menu, and why do you love it? 
A: House-pulled mozzarella. Usually you see it in the spring with tomatoes and other lighter ingredients. We flipped the script and have it going with roasted apple puree, the rosemary focaccia, and a nutty brown butter vinaigrette. 

 

Q: What is your favorite new fall menu item and why?
A: The Short Rib Tortellini. It screams autumn—a hearty braised dish for the filling, glazed in a veal and red wine reduction, with crispy Brussels Sprouts, and roasted pumpkin puree.

 

Q: Suggested food and drink pairing off your menu for fall? 
A: Havest Salad – Dominique Roger ‘Domaine Du Carrou' Sancerre 2017
    Mozzarella – Far Niente Chardonnay 2018
    Tortellini – Vietti Barbera D'Asti 2017
    Scallops – Domaine Drouhin-Vaudon Chablis 2018
    Pumpkin Sundae – Taylor 20yr Port or Hitachino Espresso Stout 

 

Q: Favorite Pumpkin Nights at the Princess after-dinner experience? 
A: The Spookeasy is my new favorite spot on property.

 

 

Interested in reserving your next fall night out? Click below to book a table tonight!

 

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