Wednesday, January 20 – Charles Smith Wine Dinner
The leading magazine in the global wine industry, Wine Enthusiast, named Washington State’s Charles Smith its 2014 Winemaker of the Year! Charles Smith Wines is the largest independently owned winery in Washington State. This is Charles’ third nomination for Wine Star’s Winemaker category and his first win. He has also earned global acclaim being named Winemaker of the Year by Food & Wine in 2009 and by Seattle Magazine in 2010. Currently Charles Smith is the only person to have won Winemaker of the Year by both Food & Wine and Wine Enthusiast. Charles Smith has received a total of 66 scores of 95 points and above and over 300 scores of 90 points above, from the leading wine publications including Wine Enthusiast, Wine Advocate, Wine Spectator, etc. Charles Smith Wines are sold in all fifty states and eighteen countries worldwide. Emilie from Young’s Market will be here to present the wines. The evening starts at 5:30 p.m. in the Vistas.
Chef Choice passed appetizers – Secco Bianco Brut – in 2010 after the change in laws pertaining to Prosecco production, the Casa sisters jumped on the opportunity to champion both the noble varietals and the growers of Chardonnay and created a new category of sparkling wine called Secco Italian Bubbles. Enter Charles Smith, Washington State’s rock star winemaker and a fellow lover of Prosecco. “Who can resist a big fat glass of cold Italian bubbles?” said Smith.
Jumbo day boat scallops with an arugula, pancetta and roasted tomato salad dressed in basil-lemon vinaigrette and topped with avocado crema – Art Den Hoed Viognier – 91 points Wine Spectator and Wine Enthusiast. Now one of three Viogniers produced by Charles Smith; this one from Yakima Valley Vineyard was barrel fermented in neutral French Oak.
Grilled New Zealand lamb chops with roasted red pepper marmalade and saffron couscous – Boom Boom! Syrah – 90 points Wine Spectator. Fresh, lively and sleek with red berry, raspberry and spice box flavors in a neat package.
Red wine and tomato braised beef short rib, osso buco style, with creamy mascarpone polenta and seared baby carrots – K the Creator – 93-95 points, Robert Parker’s Wine Advocate. Moving to the Bordeaux styled releases and a blend of 70% Cabernet and 30% Syrah, this creator offers up a classic bouquet.
St. Andre triple crème brie, seared halloumi with apricot chutney, Calbrese salami served with grilled baguettes – Secco Moscato Brut – Grower driven, vintage-dated, pure and fresh, Secco Italian Bubbles defines the dolce vita.
Tickets are $75 inclusive of food, wine, tax and gratuity. Gourmet dinner only is $55 inclusive of food, tax and gratuity. Wine dinner tickets will be limited to 90 and are on sale now in the Administration Office.
Monday, January 25 – The Arizona Opry
Join us for a fun filled evening at the annual Opry Rock and Roll show. The menu is slow-cooked beef, mashed potatoes and gravy, chicken on wild rice, vegetable medley, whole wheat roll and butter and chocolate cake for dessert. Beef and chicken will be served on every plate. Coffee and lemonade are included; beer, wine, and soda are available to purchase. Ice cream sundaes and root beer floats available for purchase at intermission. Depart SaddleBrooke at 4:15 for a 6:30 p.m. dinner and a 7:30 p.m. show. Doors open at 5:30 p.m. Depart Apache Junction immediately after the show. Price is $59 per person and includes transportation, dinner, show and all gratuities. Tickets are on sale now in the Administration Office.
Thursday, January 28 – Barrett Jackson Car Show
The Barrett-Jackson Auction Company is well known for being the premiere classic car auction company in the United States. Even the most serious collector will find enticements in the form of some of the most exclusive vehicles available at auction. Featured are more than 1,100 collector and special interest automobiles from all years being auctioned off at No Reserve, as well as daily “automobilia” auctions. Over 350 vendors and exhibitors will also be on hand.
The buses will depart from the Bocce Court at 8:00 a.m. You will leave Scottsdale at 4:00 p.m. to return to SaddleBrooke. Lunch is on your own (food available on-site). Price is $24 per person and includes transportation and driver gratuity. It does not include admission to the car show/auction. Bus only tickets are on sale now in the Administration Office. You can purchase your entrance tickets at http://www.barrett-jackson.com/tickets/ or at the box office the day of the show.
Sunday, January 31 – PEO Fundraiser
Celebrating P.E.O. (Philanthropic Educational Organization). P.E.O. is a philanthropic organization where women celebrate the advancement of women; education for women through scholarships, grants, awards, loans and stewardship. This organization motivates women to achieve their highest aspirations.
Join P.E.O. Chapter FF for an evening to celebrate: Women Helping Women Reach for the Stars. Entertainment donated by Ron Aeschliman. Live and Silent Raffle auctions – Cash or check only to P.E.O. Chapter FF
Your choices of entrees are Lemon Chicken or braised beef short ribs (please be prepared to make your entrée selection at time of ticketing). Tickets are $40 per person and are on sale November 19 from 9:00 to 10:30 a.m. in the SaddleBrooke Clubhouse Foyer. Cash or check only to P.E.O. Chapter FF. Event begins at 5:00 p.m. in the Vistas. No host bar available all evening.
For additional information or to purchase tickets after November 19 contact: Joanne Fairweather at 818-3830 or Kerry Wolfe at 825-9136. Please do not contact HOA One or Two as they will not be selling tickets to this.
Wednesday, February 10 – Annual Gem Show Trip
Join us for a day of oohs, aahs and shopping! We will be going to the Pueblo Gem and Mineral Show at the Riverpark Inn, a site chosen because of its diversity of offerings to both the seasoned jeweler and those who just enjoy purchasing and wearing lovely trinkets. There are over 200 booths representing countries from around the world, all offering magnificent finished pieces, stones and materials to fit every budget.
The bus will depart from the Bocce Court at 8:30 a.m. and will leave the driver-designated location at approximately 4:00 p.m. A member of the SaddleBrooke Silversmith and Lapidary Club will be on the bus to give pointers, suggestions and guidance. Price is $24 per person and includes transportation and driver gratuity. Lunch is on your own. Tickets go on sale January 6 at 9:00 a.m. in the SaddleBrooke Clubhouse foyer.
Friday, February 12 – Tubac Festival of the Arts
Don’t drive to one of the best festivals Tubac has to offer! Reserve a seat on a comfortable, all-service bus and enjoy the ride with friends and neighbors! For over 50 years this has been the popular “go to” event. It is Arizona’s longest running art festival, featuring visiting artists from around the country. There will be food, music, horse drawn trolleys and plenty of fun! Also, all of the wonderful shops in Tubac will be open for your shopping pleasure.
The bus will leave the Bocce Court at 8:00 a.m. and depart Tubac at 3:00 p.m. Price is $24 per person and includes transportation and driver gratuity. Lunch is on your own. Tickets go on sale January 13 at 9:00 a.m. in the SaddleBrooke Clubhouse foyer.
Sunday, February 14 – Valentine’s Day
Join us for a romantic dinner in the Vistas Dining Room. The evening will start at 5:30 p.m. with passed appetizers. At 6:00 p.m. Chef Dave will again dazzle you with a delightful gourmet dinner.
Salad: Mixed greens with strawberries, feta cheese and red onion and toasted almonds, served with your choice of ranch or raspberry vinaigrette
Entrées: All natural Regal Crest airline chicken breast Provencal with creamy orzo pasta and garlic sautéed spinach – or – lemon and dill crusted corvina sea bass with burgundy wine poached cappellini pasta, buerre rouge sauce and julienned vegetables – or – slow roasted chateaubriand with a smoked crimini mushroom salad, Madeira-thyme demi-glace, roasted garlic mashed potatoes and oven roasted asparagus
Dessert: Molten chocolate lava cake with salted caramel sauce
Joe Bourne will serenade you with his smooth sounds, followed by the music you love to dance to! Tickets are $49 per person inclusive of dinner, tax and gratuity and go on sale January 20 at 9:00 a.m. in the SaddleBrooke Clubhouse foyer. Please be prepared to make your entrée selection at time of ticketing. Don’t miss out on spending a wonderful evening with that special someone!
Wednesday, February 17 – Hops ‘n’ Hogs
Chef is at it again! Join us this evening for all things beer and porky. Start the evening with passed apps at 5:30 p.m. with Desert Swarm Honey Ale.
Paying homage to the style which was once almost extinct, Desert Swarm decants the color of apricots, with a foamy alabaster cap of Belgian lacing that dissipates quickly releasing the fragrance of citrus and honeycomb. The creamy mouth feel is contrasted by tart, lip-prickling fizz, carried with it nectar like sweetness which is cut by the kumquats, and just a hint of stomach-stoking warmth right in to the finish from the addition of Killer Bee Honey. Lance’s live bee removal company never uses any pesticides and all of the bees removed are collected live and moved to Lance’s hives outside of residential areas.
First course: Iron Fist Nelson The Impaler Pale Ale – This little Piggy
Petite grilled pork porterhouse with apple-gorgonzola slaw and a beer-honey reduction
Single-hop. Perhaps you’ve heard this term being thrown around lately, maybe wondering what exactly people are talking about. The idea is to create a beer with only one variety of hops so you can fully appreciate its flavors and complexities. We decided to make Nelson The Impaler using only the exceedingly rare and delicious Nelson Sauvin hops, grown exclusively in Nelson, New Zealand. Why? Because we can. Very light in color due to the use of almost exclusively Pilsner malt, intense grapefruit and hints of pineapple and mango make it surprisingly big on flavor with a refreshing, dry finish.
Second course – Fort Collins Brewery Red Banshee – Swimmin’ with the Fishes
Chorizo and mussels in a tomato-saffron broth with shaved fennel salad, garlic rubbed grilled French bread and shaved manchego cheese.
An eye-catching red ale with caramel malt aromas and a touch of citrus notes to punctuate the pleasant sweetness of this brew. Wheat malt coalesces with the earthy flavor of Willamette hops for a hauntingly beautiful combination.
3rd course – Squatters Wee Peat – Pig in a Blanket in a Thicker Blanket
Slow roasted and smoked porchetta-braised pork shoulder wrapped in imported prosciutto, layered with cornbread stuffing, wrapped in all natural Gold Canyon pork belly. Served with green chili and sharp cheddar potato gratin and tomatillo-pepita sauce
Malty smoky ale with a bit of medicinal funk and lots of caramel. Floral aroma smells a little like sage and heather. Starts out malty and smoky with a big roasted grain flavor and an unexpected zap of banana flavor. Smoky bananas; that is what this tastes like. Some chocolate and a lesser flavor of coffee. Fair caramel malt backbone to the beer.
Fourth course – Boulder brewing Chocolate Shake – The Candy Bar of Meats
Thick cut bacon dipped in dark semi-sweet chocolate, tuxedoed with coffee-salted caramel sauce sprinkled with toasted almonds served with bacon and vanilla bean ice cream
A twist on the traditional robust American Porte, Shake Chocolate Porter is dark black in color with rich, sweet aromatics and flavors of dark chocolate, coffee and caramel. This unique brew blends five different grains, including Chocolate Wheat that along with cacao nibs create a devilishly delicious chocolate finish with a velvety mouth feel.
There are two dining options available for this most memorable of evenings: the Gourmet Beer Dinner for $55 per person, inclusive of food, beers (five ounce pours), tax and gratuity or the Gourmet Dinner only for $45 per person, inclusive of food, tax and gratuity (no beverages will be included at this price). Tickets go on sale January 27 at 9:00 a.m. in the SaddleBrooke Clubhouse foyer.
All ticket sales are final. No refunds or exchanges.