There is so much going on the in the culinary world here in the Valley. In the past few months I have covered so many amazing events and photographed chefs and dinners. My head is spinning and my stomach is happy. Chefs truly wear their hearts on their sleeves. They constantly dream of food and plan menus, prep and sweat, then proudly present the most visually stunning and delicious dishes. This is not about having a career–it is who they are. I had the honor of hanging out at Elements at Sanctuary on Camelback over the weekend. Chef Kelly Fletcher of House of Tricks in Tempe was Chef Beau MacMillan’s special guest Friday evening. The dinner was for 12 in the exclusive XII dining room. Chef Kelly didn’t disappoint. Carrot Miso soup, coconut cream, seared pork shumai, Korean style pork belly, charred ribeye, butter poached lobster….heaven. Talk about Cooking Nirvana.
I am so comfortable in their kitchens. I have truly found my photographic niche. I suppose that the team work–the hustle and bustle of the kitchen–is a bit similar to the 25 years that I spent working in various newsrooms. A team of people working together all scurry around under deadline–and–at the end of the day–the final result is presented. It requires trust and many focused people working behind the scenes.
I notice the gleam in the eyes of these chefs. They are so proud. They want to give you something from their hands.
The next day–Saturday evening–Chef Lee Hillson of the Royal Palms and Chef Charles Kassels of El Chorro joined Beau. The “main ingredient” of this Lunch & Learn event? Peas. Yes. Peas. Good? The chefs blew everyone away.
Chef Kassels–on the left–kicked things off with salmon and golden mushy peas, English pea sauce and pea sprout salad. I licked the plate.
Not to be outdone, Chef Hillson–on the right– gently created pea ravioli…served with corn puree and clam, lobster and chorizo. Ridiculous. I photographed the dishes in a makeshift studio in the corner of the dining room. Three lights, a hi-top table, and tripod. Yep. I stood there scarfing down every bite after I was done shooting.
Chef Beau Mac–the lovable, loud and funny, rough-and tumble Boston-born boy–rocked the room with his antics and seared scallops with sweet pea custard, roasted cippollini onion and bacon dashi broth. A visual masterpiece. Of course I ate it. Next time I will tell you about all the desserts….and Chef Jeremy Pacheco of Lon’s visits Beau…on Aug. 3rd.
