In Dining Out, Travel/Arizona
Chef Sara Bourbon Steak

Chef Sara Garrant recently took the helm at Bourbon Steak and the already fantastic steakhouse at Fairmont Scottsdale Princess is all the better for it (if that is even possible).

Chef Sara is no stranger to the Mina Restaurant Group. She’s actually worked at Bourbon Steak before, followed by a stint at Mina 74 in Miami, before returning to Scottsdale to take over the executive chef position at Bourbon Steak. She’s really come full circle into a position that really allows her to showcase her immense talent.

I recently had the pleasure to meet Chef Sara and enjoyed some of her culinary creations and was absolutely blown away. The Fairmont Scottsdale Princess and Bourbon Steak are well known for luxury and pristine attention to detail, and Chef Sara fits right in.

We started our evening at the bar with a cocktail – the Shiso Smashed, made with Suntory Whisky from Japan. The drink was refreshing and woke up our palates for the epic meal that was to come. Chef Sara made her way around the bar, chatting with guests, making everyone feel welcomed. She was upbeat and friendly, excited to bring her culinary edge to the restaurant.

shiso smashed

Soon we moved into the dining room for dinner. Bourbon Steak is such a gorgeous space; I love the ambiance and impeccable service. One thing they are known for are the complimentary Duck Fat Fries,  served while you look over the menu and wait for the courses to arrive. The french fries add such a fun touch at this upscale steakhouse, and the flavors of the fries and accompanying sauces that change regularly. One thing is for sure, they’re delicious and you shouldn’t feel ashamed if you ask for more! I did.

duck fat fries

The first course introduced was Scallop Crudo. The dish was beautiful with succulent sweet, thinly sliced scallops dressed up with ponzu gel, avocado and citrus segments. Everything was fresh and delicious. Chef Sara definitely has a way with seafood.

scallop crudo

Out next was a verdant and bright English Pea Soup, with fiddlehead fern, king crab and a drizzle of lemon oil. It was poured table-side, warm and decadent, but still light with the vibrant tase of spring.

pea soup

Next up – the third course, and while everything served that evening was delicious, the third course was the standout favorite of the night. Duck Egg Ravioli, was just as unique as it was divine. A duck egg, delicately tucked into fresh pasta, served atop a bed of creamy “melted” leeks with brown butter, served with grilled Noble Bread. Everything about this dish was epic and rich. The egg yolk made a golden sauce that mixed into the bed of leeks, it was perfect to spread on the charred toast. If a pasta and egg dish is the favorite at a renowned steakhouse, you know it has to be good. And it was so, so good.

duck egg ravioli

Of course, the main course was beef – Prime Ribeye Cap, cooked to a perfect medium rare. The tender beef was expertly seasoned, served with spring onions, delicate potato gnocchi and black garlic sauce. The prime rib cap was very tender and flavorful and the gnocchi made for an excellent accompaniment. The dish did Bourbon Steak proud.

Prime Ribeye

Chef Sara is such a fabulous addition to the Fairmont Scottsdale and Bourbon Steak team. Her enthusiasm and passion for her craft bursts through in every bite of her dishes. Her vibrant edge adds a refreshing touch to the luxury and refinement the resort and restaurant are known for.

Welcome Chef Sara! Can’t wait to dine with you again.

wine

 

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Disclaimer: I was invited to attend a media dinner to meet Chef Sara and enjoyed my meal free of charge to help facilitate this write up. As usual, all opinions are entirely my own. 

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