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Taste of Travel: Sunburst Resort
by Paris
Permenter & John Bigley
Like a boutique hotel
that treats a limited number of guests with personalized service
and charm, SunBurst Resort embraces couples with a warm "welcome
to your desert home" kind of feeling. Tucked in sunny Scottsdale,
Arizona, this resort may offer fewer on-site amenities that its
mega-resort neighbors, but nevertheless provides relaxation and
fun in a stylish package that never overwhelms.
The SunBurst
style begins with its soaring lobby, combining flagstone,
woven Indian fabrics, and a wood ceiling into "Scottsdale's
living room." With a warm Southwestern motif, this
lobby is the perfect place for couples to relax for a quiet
conversation or a game of checkers near the crackling fire.
The Southwestern
style continues into the SunBurst dining as well. Ranch
Saguaro serves up "cowboy fusion cuisine," combining
the regional flavors with longtime favorites. Popular items
include Southwest tortilla soup with roasted chicken and
guacamole, crisp Maryland soft shell crab sandwiches, seared
Pacific salmon fillet, and grilled beef tenderloin. The
display kitchen offers a peek into the preparation of the
items, all made with wood fires using Mexican Red Oak and
pecan woods.
The flames of
Rancho Saguaro are reflected in the courtyard area of the
resort, the highlight of SunBurst. This area is showcased
with native plants from the soaring saguaro to the squat
barrel cacti as well as colorful bougainvillea and brilliant
hibiscus. In the evening hours, outdoor fireplaces warm
guests against a desert chill. Tall sandstone towers that
cascade water into the freeform pool illuminate the night
sky with flame torches.
SunBurst offers
an affordable resort from which to enjoy the Phoenix area
attractions, including 140 regional golf courses as well
as nearby art galleries in Old Town Scottsdale, desert jeep
tours, and hot air balloon rides over this rugged region.
Crab Cakes
with Spicy Rémoulade
Spicy Rémoulade:
1 cup mayonnaise
4 sweet cornichons, finely diced
1 tablespoon capers
1 teaspoon cayenne
Juice of one lemon
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Tabasco sauce to taste
Crab Cakes:
1 pound jumbo
lump crab meat
2 eggs
1/2 cup mayonnaise
1 tablespoon chopped tarragon
4 16/20 count shrimp, peeled and deveined
1 cup heavy whipping cream
1 teaspoon fresh ground black pepper
Salt to taste
2 tablespoons snipped chives
1 tablespoon Dijon mustard
Prepare the
rémoulade, Mix all the ingredients gently until well
blended. Refrigerate.
Prepare the
crab cakes. Mix the crab meat, eggs, mayonnaise, and tarragon
in a large bowl. Process the shrimp and cream in a food
processor until thick. Fold into the crab mixture. Mix in
the salt, pepper, chives, and mustard and and form cakes
1 1/2 inches in diameter. Sear on a griddle until brown
on both sides.
Serve the crab
cakes with the spicy rémoulade.
Yield: 6 servings
For more on
Sunburst Resort, see www.noblehousehotels.com/sunburst/
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