Farm-to-Fork Finery 7

Get a Taste of Spring at the Omni Scottsdale Resort & Spa With Innovative Dining Experiences

Chef’s Secret Garden Dinner Series

The resort offers a Chef’s Secret Garden Dinner Series that gives Valley foodies the chance to learn about and enjoy locally grown ingredients, masterfully combined by award-winning chefs.

“Each Chef’s Secret Garden Dinner Series invites guests to indulge in quality ingredients sourced locally in a live demonstration format,” says Chloe Dake, Public Relations and Communications Manager for Omni Scottsdale Resort & Spa at Montelucia.

“Prepared by Executive Chef Marcos Seville, each family-style dinner includes three courses that are artfully paired with libations from distinguished winemakers and distillers.” Cesar Corral and Laura Gonzalez are also part of the team who assist Chef Seville during the events.

The monthly events, which are limited to 24 people, are set in the Chef’s Kitchen, an indoor/outdoor space featuring custom millwork, hammered brass finishes and a 2,500 square-foot outdoor herb garden with an array of citrus, herbs and exotic mints.

Farm-to-Fork Excursions

The resort also recently launched another series that gives people the chance to tour local farms and see first-hand where some of their food is being grown. Called Farm-to-Fork, the tours offer an in-depth look at the farms the resort works with and includes a full lunch created with some of the fresh produce. This allows everyone to see and taste what was gathered throughout the event.

“These tours are one-of-a-kind agricultural experiences where guests are shown the importance of farm-to-table dining, and the value that farmers hold in this day and age,” says Dake.

“Most recently, we took guests to tour Blue Sky Organic Farms, and have Danzeisen Dairy, True Garden and Arizona Micro Greens on our future lineup of farms so that guests can truly experience the diverse agricultural landscape.”

To ensure that everyone has a personalized experience, both with the featured farmer and Chef Seville, Dake says the Farm-to-Fork tours are limited to 10 to 12 guests each month.

“It’s not every day that you not only get to see where your food is coming from, but also get to speak to the individual who harvests it.”

For more information about both dining experiences, please visit

Upcoming Events

Chef’s Secret Garden

Friday, April 21 from 6-9:30 p.m.

Winemaker or Distiller TBA


Friday, May 26 from 8 a.m.-2 p.m.

Featuring Danzeisen Dairy, Laveen Village

Farm Fresh Recipes

Courtesy of Executive Chef Marcos Seville

Prado Avocado Green Goddess Dressing


5 avocados

½ bunch parsley (only leaves, no stems)

3 oz basil

1 ½ cup plain Greek yogurt

½ cup mayonnaise

3 cloves garlic

¼ cup fresh squeezed lime juice

¼ cup grated parmesan

Salt, to taste


Remove seed and skin from avocado and dice in large chunks.

Place all ingredients in a food processor and process until smooth.

Season with salt to taste.