Red Rock Fever is contagious . . . and delicious Sedona. Arizona's breathtaking Red Rock Country has become shorthand for a state of mind-natural, spiritual, creative, luxurious, blissful-that finds an easy affinity with and satisfying expression in food. A community of both seasoned and young chefs inspired by the area's singular red-rock landscape and ubiquitous state of mind are creating menus that bring a taste of the area's magic to the table. Leading Sedona's culinary charge are chefs from the most prestigious local resorts and fine dining rooms. While the location naturally imbues a Southwestern flavor to local recipes, it surfaces in unpredictable, eye-opening ways-French-American fusion, gourmet comfort food, traditional Mexican-incorporating organic meats, fresh fish, wild game, locally grown seasonal produce, and fresh herbs (many grown in the chefs' own gardens). The Sedona Table profiles fourteen prominent area chefs, bringing the excitement of this emerging cuisine into the home kitchen. Each chef has provided five of his or her favorite recipes-among them such gustatory delights as Apricot and Grand Marnier Truffle Squares, Dungeness Crab with Yucca Root and Lime Cabrales Emulsion, Prickly Pear Margarita Crème Brûlée, Mesquite-Grilled Alaskan King Salmon with Leek-Gruyère Tart, and Grilled Arizona Sweet Shrimp-as well as time-tested tricks of the trade and tips for adapting the dishes for the home chef. You'll also find complementary information on the top-notch resorts and spas that are home to the restaurants, and special spa recipes to savor.
