A 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/