Enjoy cooking demonstrations from some of the Valley’s and Nation's premier chefs, sample food from Arizona’s best restaurants, and wines from over 100 wineries as well as wine seminars hosted by Food & Wine magazine wine expert, Anthony Giglio. Come out and enjoy the Viking Experience, part of Cooks and Corks. See the latest in amazing Viking kitchen products. Sample incedible BOMBAY SAPPHIRE GIN cocktails in the New Viking Lounge and meet master mixologist James Moreland. DATE: Saturday, April 12 and Sunday, April 13, 2008 TIME: 12:00 noon - 4:30pm LOCATION: Scottsdale Center for the Performing Arts 7380 E. Second Street  Scottsdale, AZ 85251 MAP: Map & Directions TICKET PRICE: $75   (includes admission to Great AZ Picnic) ATTIRE: Casual

See the Viking Dream Kitchen featured in the Viking Lounge.

Abuelo's ACF Resort and Country Club Chef’s Association  Ahnala Mesquite Grill Alice Cooperstown Arizona Bread Company Armadillo Grill Bobby Q Bombay Spice Grill & Wine Buffalo Wild Wings Cadillac Ranch All American Grill Cathy's Rum Cake Chipotle Claim Jumper Cookies in Bloom Corleone's Philly Steaks Dos Gringos Drift EJ's Steakhouse Garduno's Geisha A Go Go Gelato Spot

Lulu's Cupcakes Macayo's Maggiano's Little Italy Nothing Bundt Cakes Patsy Grimaldi's Coal Brick Oven Pizza Port of Subs Rio Sabor Brazil Salty Senorita Samurai Sam's Teriyaki Grill Sonoran Freeze Shaved Ice Spinato's Pizza Stingray Sunfare Tanked Fish Sushi Bar The Melting Pot The Original Berrie Kabobs Ak-Chin Casino Resort Victorian Cake Company Victoria's Catering

BJ's Restaurant & Brewery
Brewer's Den & Sonora Brewhouse
Crescent Crown Distributing
Deschutes Brewery
Dogfishhead Brewing Co.
Four Peaks Brewing Co.
Full Sail Brewing Company
Hensley
High Desert Marketing
High Falls  Brewery
Lagunitas Brewing Co.
Little Guy Distributing
Merchant Du Vin
Mudshark Brewing Co.
New Belgium
Oggi's/ Left Coast Brewing Company
Papago Brewing Co
Pyramid Breweries
QV Distributing
Red Hook Brewery
Rogue Ales
Samuel Adams
San Tan Brewing Company
Sierra Nevada
The Gambrinus Brands
Twisted Tea Brewing Co.
Warsteiner Importers
Widmer Brothers Brewery

Straight from the kitchens of New York’s most recognized Italian restaurants, Wade Moises enhances Sassi’s cuisine with his extensive experience in crafting Italian meals that are authentic both in flavor and presentation style.  As Executive Chef, Moises cultivates Sassi’s seasonal and ingredient-driven menu with an emphasis on fish, pork, rustic breads, handmade pastas and fresh vegetables and herbs.  Throughout his 15-year career, Moises has traveled in Italy, refreshing his tastes and perfecting his skills.

With a passion for food, the personable and animated Moises consistently experiments with new and seasonal elements that add a modern flare to classic Italian dishes.  Prior to joining Sassi, Moises assisted in the planning and opening of Mario Batali’s Lupa Osteria Romana in New York City where he served as Sous Chef/Chef di Cuisine.  At Lupa, Moises prepared up to 250 dinners each night at the 70-seat restaurant.  A recognized top chef, Moises has received rave reviews from The New York Times for his cuisine and preparation of handmade salami and cured meat products.  In 1997, Moises followed his dreams to New York City where he began his culinary career as Sous Chef at Monzu.

One year later, Moises took his talents to Babbo Enoteca Ristorante where he first worked under Chef Batali as a grill cook.  In his early years, Moises worked in numerous restaurants and resorts in Vail, Colo. where he developed his passion for cooking.  In 1995, Moises moved to New York to attend the Culinary Institute of America.  While gaining a formal education in culinary school, Moises held culinary externships at Mary Elaine’s at The Phoenician Resort and The Terrace in Arizona.

As Executive Chef of Sanctuary on Camelback Mountain and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients.  His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection.  This philosophy is evident in Chef MacMillan’s innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers.

Chef MacMillan has cooked in some of America’s most distinguished kitchens. He hails from Plymouth, Massachusetts and is a graduate of Johnson and Wales University in Providence, Rhode Island. His culinary career began at the age of 16 when he secured a position at Crane Brook Tea Room in Carver, Massachusetts.  Chef MacMillan spent a year under the tutelage of Chef Francios Demueloge.  Inspired by this experience, he joined the brigade at La Vieille Maison in Boca Raton Florida, rising through the ranks to the position of Sous Chef.  Drawn to the culinary scene on the West Coast, Chef MacMillan moved to Los Angeles where he held Sous Chef positions at the prestigious Hotel Bel Air, and later Shutters on the Beach in Santa Monica.  He was recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain.  Chef MacMillan and former Executive Chef Charles Wiley opened elements restaurant in March of 2001. 

Now as executive chef, MacMillan’s innovation has brought elements national recognition and acclaim.  In March 2006, Chef MacMillan was invited to The Food Network’s kitchen stadium to compete in an episode of the hit series, Iron Chef America.  Chef MacMillan was pitted against Iron Chef Bobby Flay in “Battle
American Kobe Beef.”  Ultimately, Chef MacMillan’s cuisine reigned supreme, letting him claim victory over Flay. 

In addition to his appearance on Iron Chef America, Chef MacMillan has cooked at The James Beard House and at Bon Appetit Magazine in New York, and regularly conducts cooking classes for the guests of Sanctuary. He is also the personal Chef for Wayne Gretzky and his family and has cooked for such personalities as President Bush, Britney Spears, U2, Michele Richard, Jacques Pepin and Michele Roux, Sr.

  Michael Rusconi joined LON’s at the Hermosa as Executive Chef in January, 2005. He is responsible for all food operations, including in-house catering functions and room service for the distinctive boutique resort in Arizona’s Paradise Valley.

  Chef Rusconi has put his indelible mark on LON’s award-winning Artful American cuisine, combining European technique with native ingredients and fresh, local produce.

  Born in California and raised in Chicago, Chef Rusconi earned his culinary degree from the New England Culinary Institute in Montpelier, Vermont.

  He moved to the Phoenix-area in 1986 to intern with James Beard award winning chef and author Vincent Guerithault, who had innovated the combining of French technique with ingredients found in the Southwest United States.

  Chef Rusconi later worked at Mary Elaine’s at the Phoenician resort under the tutelage of James Beard award winning Chef Alessandro Stratta and James Boyce. In early 2001 he joined the team at the Royal Palms Resort & Spa as Executive Sous Chef.

  Under his direction, LON’s menus salute the past and celebrate the present, with a constant search for new sources. Chef Rusconi and his staff are constantly scanning the horizon for the freshest, most flavorful beef, pork, duck, seafood, cheese, and produce on the market.

  An example is the desert sweet shrimp featured on both lunch and dinner menus. Its sweet flavor comes from being farm-raised in an ecologically sound manner with no added preservatives; it is produced in southeastern Arizona and packed in ice for its trip to Phoenix.

  Fresh lobster, cod, and mussels are supplied by a small seafood company in Boston. Chef Rusconi contacts them to place his order, the seafood is harvested, packed, air shipped and delivered to the restaurant in 24 hours.

  Much of the greens, herbs and vegetables served at Lon’s are grown in the chef’s garden, a half-acre site north of the property’s kitchens.  This area is cultivated and maintained by the culinary team. Vegetables, citrus and other fruit, chilies, olives, and such specialty items as prickly pear syrup are found locally.

  Chef Rusconi is the creative force behind a staff of 23, including Executive Sous Chef James Gallimore, Restaurant Sous Chef Juctin Olsen. Pastry Chef Trevor Tucker and Banquet Chet Motez Crane.

  Michael Rusconi and his wife, Nancy, live in central Phoenix with their daughter, Jessica, 5.

  As for his food philosophy, Chef Rusconi says simply, “Buy the best ingredients and treat them with love and respect. Only by doing that will you be able to and deliver the best quality possible.”

Executive Chef
T. Cook’s at Royal Palms Resort and Spa

 Lee Hillson’s progression up the food chain is paved with award-winning culinary experiences.  Hillson began his restaurant career in 1987 at the age of 16 when he enrolled in culinary school at Bournemouth and Poole College in his native England.  Two years later, degree in hand, he took off to the Hyatt in Austin, Texas to explore new worlds and new cuisines.

A year later, he returned to London for the unique opportunity to be the Pastry Chef at the Roux Patisserie, owned by world-renowned chefs, Albert and Michel Roux.  Hillson then served as Pastry Chef at the Michelin star Le Poussin in Hampshire, England.   His next stop was  Hintlesham Hall in Ipswich, Suffolk, England where he began as the Pastry Chef and three years later was appointed Sous Chef at this European award-winning, fine dining restaurant.

 In November of 1998, Hillson crossed the Atlantic again to become Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island at its Alva restaurant.  Within a few short months, he was appointed Executive Chef at this restaurant ranked as one of the country’s top five restaurants by Country Inn magazine.

 From Rhode Island, Hillson ventured cross country in 2000, and t