Monthly Mashups – Gertrude’s at Talavera at the Four Seasons Resort Scottsdale at Troon North
“Sharing food with another human being is an intimate act that should not be indulged in lightly.” – M.F.K. Fisher
The experience of dining with others is one of the most primal and quintessential human behaviors, and I’ve long considered it one of the most important components of the human experience. We are social, communal, loving, and seek to enhance our personal experiences through the act of sharing food with others. Many of our fondest memories are created through the sharing of food with family and friends.
I seek out dining experiences that are unique, where chefs and restaurants take chances, and where at times, they challenge the guests to experience different dishes – because it’s in those moments that you discover something truly special. This endeavor is one of the many reasons why I adore the Four Seasons as a luxury resort brand – their culinary experiences are noteworthy and memorable.
The Four Seasons Resort Scottsdale at Troon North features its signature restaurant Talavera, guided by the fearless and indomitable Chef Mel Mecinas. Click Here to read my original feature article on Talavera for some background.
Chef Mecinas and Talavera have ushered in the Monthly Mashups where each month a different local chef collaborates with Chef Mel and his team to offer a flavorful and inventive custom menu.
My wife and I had the opportunity to enjoy the October Mashup at Talavera, featuring Gertrude’s Restaurant and Chef Matt Taylor from the Desert Botanical Garden in Phoenix, Arizona. The two Chefs created a fall harvest menu, complementing Talavera’s steakhouse cuisine, and we enjoyed the wine-pairing option. Highly recommended.
If you’ve never been to the Four Seasons Resort Scottsdale at Troon North, or to Talavera, it’s one of the most picturesque dining settings you’ll experience, with views and views of the Sonoran Desert.
Bread and Chefs
Thanks so much to Chefs Mel and Matt for visiting with us, so great to meet!!
Wine and Amuse
I love the Amuse where the Chefs each express their own culinary exploits, with a Venison & Chestnut Pate on one side, and a Foie Gras Torchon on the other side – just delectable.
Check out the Beet Cured Hamachi, with Frozen Grapes, Carrot-Ginger Sauce, and Sesame Tempura. Whoa, a special dish.
This was my favorite dish of the evening, a Cavatelli Pasta in a Lobster Mushroom Bolognese, with Rosemary Breadcrumbs and Black Truffle. Sublime.
We both ordered the Grilled Elk Chop, and it was divine. The dish was served with a Red Wine Braised Cabbage, which you can see in the above image in the center of the plate, and also served with a Huckleberry sauce, which you can see on the left of the plate.
To finish, we enjoyed a Butterscotch Cheesecake, with a Speculoos Breton and “Apple Pie” Chutney. I also paired it with a divine dessert wine. So lovely. I highly recommend it.
I’ve been a huge fan of Talavera for years, and since my first visit, I’ve been doing everything I can to spread the word about this culinary masterpiece in North Scottsdale.
As I mentioned earlier, sharing food with others is one of the most enriching experiences we can have that expands our horizons and our points of view. It’s through a sense of community and exchange that we evolve as humans, and dining accelerates this process.
Talavera and Chef Mel understand the importance of sharing and collaboration, and it’s evident in how Chef Mel and Chef Matt connected to collaborate on their Mashup Menu. The menu was the clear result of two highly talented and skilled individuals coming together to create a menu that would respect the tastes of everyone who came to enjoy the meal; and I can tell you first hand, that the chefs accomplished this task.
Talavera at the Four Seasons Resort Scottsdale at Troon North
Gertrude’s at the Desert Botanical Garden
Thanks so very much to the Four Seasons Resort Scottdale at Troon North, to Kim, Chef Mel, Chef Matt, and everyone from both restaurants for their very hard work.
Please note that I received compensation in the form of dining, but my opinions are entirely my own.
Thank you and happy traveling and dining!