Food & Food Equipment News

Nirvana Brings Culinary Stars Back to Sanctuary for Second Annual Spring Food Fest

It’s not called Paradise Valley for nothing. Once again, Nirvana will transform  Sanctuary on Camelback Mountain Resort & Spa, in the Phoenix, Arizona, metropolitan area, into culinary heaven with four days of food-related fun whipped up by world-acclaimed chefs, mixologists, and California winemakers. Held April 19-22, 2018, Scottsdale’s premiere food event is back for a second year of tastings, themed parties, fine dining and opportunities to get up close and personal with international celebrities from the world of food and wine.

Among the headliners are Sanctuary’s own Executive Chef Beau MacMillan, who will share the spotlight with star chef/television personalities Todd English, Chuck Hughes, Aarón Sánchez, Stephanie Izard, Scott Conant; master mixologists Jason Asher, Maxton Kennedy, and more. Also playing a starring role will be Arizona’s glorious spring weather and famous sunsets, with Sanctuary’s mountain perch offering the ideal vantage point.

“Scottsdale is an emerging hotbed for culinary expression, and Sanctuary is the ideal backdrop to bring together the nation’s top talent. We look forward to building on our community’s passion for fine food and drink during this second installment of Nirvana,” said Michael Surguine, Sanctuary’s vice president and managing director.

Nirvana 2018 will bring back crowd favorites from last year – Birds & Bubbles, Best of the West, the Master of Taste winemaker dinners and a Celebrity Golf Tournament. Three new events will make their festival debuts – Bourbon Street Blues, Rosé Parté, and Tequila & Tortillas.

Tickets to Nirvana are available at www.NirvanaFoodandWine.com. In addition to individual tickets, there are two value packages available: the Nirvana Passport ($444), offering a 20-percent savings for those who attend all events (excluding the celebrity golf tournament, Rosé Parté, and Master of Taste) and the Fiji Tastemaker ($256.50), which combines two main events, Bourbon Street and Tequila & Tortillas, at a 10-percent savings.

Those interested in turning their festival experience into a luxurious culinary getaway can book one of two Nirvana Packages. “Total Nirvana” starts at $2,025 and includes three nights’ (Thursday – Saturday) accommodations at Sanctuary, one of the most celebrated resorts in the U.S., tickets to all four main Nirvana events, and 20-percent savings on room and tickets. Or, travelers may opt for the “Nirvana Package” that starts at $1,827 with the guest’s choice of two Nirvana main events, and 10-percent savings on tickets and accommodations in a luxury casita, suite or private home. Book online at https://www.sanctuaryoncamelback.com/nirvana-food-wine-getaway/  or call 844-871-6042.

Nirvana enthusiasts can stay connected with the latest news on Facebook, Instagram and Twitter. The 2018 line-up includes:

Bourbon Street Blues

Hosted by mixologist Jason Asher; presented by Bulleit Bourbon

Thursday, April 19, 7-10 p.m.; Infinity Pool and Lawn; $150 per person

Nirvana will kick off with a grand New Orleans-style festival, complete with a dazzling array of food and drinks. Live jazz will set a Mardi Gras mood featuring the Valley’s top mixologists. Guest are encouraged to dress in their best masquerade attire. Participating mixologists include Jason Asher, Brian Blevins, Maxton Kennedy, Bobby Kramer, Eric Wilson, and Libby Longlott. Chefs are Paul Boehmer, Audrey Enriquez, George Frasher, Brian Lieske, Beau MacMillan, Landon Post, and Lenard Rubin.

Master of Taste Dinner A

Hosted by chefs Matt Carter and Mark Stark; winemakers Rich Aurilia and Dan Kosta

Thursday, April 19; 7-10 p.m.; Casa Seven; $350 per person; limited availability

The Master of Taste dinners are intimate culinary experiences pairing top chefs from the Scottsdale area and California’s Sonoma County with a notable winemaker. The first of two such evenings will showcase the fine vintages of Napa’s Red Stitch Wines with owner Rich Aurilia, a former San Francisco Giants shortstop, and his wine mentor Dan Kosta of Kosta Browne. This very special event will be hosted at one of Sanctuary’s most luxurious private estate homes. Casa Seven’s dramatic glass wall affords dinner attendees a spectacular view of the valley below.

 

Birds & Bubbles

Hosted by chefs Stephanie Izard and Chuck Hughes, presented by Möet & Chandon and Woodford Reserve

Friday, April 20, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); The Sanctuary Ballroom and Lower Lawn; $225 VIP/ $150 GA per person

Fried chicken and Champagne prove to be an inspired pairing as an all-star line-up of local chefs put their own spin on the southern specialty, complete with side dishes, fine bubbly and live music thanks to American country singer/songwriter D. Vincent Williams & the Nashville Allstars. Festival-goers can book VIP admission to enjoy 45 minutes of personal time with their favorite chef. Participating chefs and mixologists include Lindsay Autry, Jacob Cutino, Rochelle Daniel, Michael DeMaria, Eddie Diaz, Ron Dimas, Jacob Ellis, Stephen Jones, James Garron, Kiefer Gilbert, and Bernie Kantak.

Master of Taste Dinner B

Hosted by chefs Dustin Valette and Christopher Gross; winemaker Tuck Beckstoffer

Friday, April 20, 7-10 p.m.; Casa Seven; $350 per person; limited availability

Nirvana’s second winemaker evening puts the spotlight on pioneering Napa vintner Tuck Beckstoffer and his eponymous Tuck Beckstoffer Wines. This intimate dinner will be hosted at Casa Seven, one of Sanctuary’s glorious private estate homes.

Celebrity Golf Tournament

Saturday, April 21, 8 a.m. registration and 8:45 a.m. tee; Mountain Shadows; $2,000 per foursome

Golf enthusiasts can tee off their day on Mountain Shadows, one of Phoenix’s premiere courses, with Nirvana’s fun-filled celebrity tournament. Each foursome will be paired with a renowned chef (including Sanctuary’s own Beau MacMillan), star mixologist or notable sports figure, with plenty of food, beer, wine and spirits on hand to fuel an unforgettable round.

 Rosé Parté

Hosted by chef Todd English

Saturday, April 21, 11 a.m.-2 p.m.; $135 per person

A refreshing alternative for those who prefer pink to golf course green, this new-to-Nirvana event will pair fine bites with fashionable rosé against a backdrop of spectacular desert views.

Best of the West

Hosted by chef Scott Conant (Mora Italian) and mixologist Tony Abou-Ganim

Saturday, April 21, 6:30-7:15 p.m. (VIP), 7:15-10 p.m. (general admission); elements, Praying Monk, jade bar, Sunset Garden and Lower Lawn; $225 VIP/$150 GA per person

Nirvana’s closing night will bring together the best chefs in the West for a grand finale-worthy walk-around tasting that will take guests to indoor and outdoor settings throughout the resort. VIP attendees gain early access and extra time with the chefs, including Justin Beckett, Cullen Campbell, Ryan Clark, John Conley, Russell LaCasce, Branden Levine, Gio Osso, Jeremy Pacheco, James Porter, Joseph Rodger, Caleb Schiff, Matthew Taylor, and Chuck Wiley.

Tequila & Tortillas

Hosted by chef Aarón Sánchez and mixologist Maxton Kennedy

Sunday, April 22, 11 a.m.-2 p.m.; elements, Praying Monk, jade bar, Sunset Garden and Lower Lawn; $135 per person

Because it’s always five o’clock somewhere, Nirvana’s Southwestern-style show-stopping farewell brunch promises tequila, tequila and more tequila. Festival-goers can shake off the sleep with palate-wakening Mexican specialties and live music to celebrate their final morning in paradise. Participating chefs: Rene Andrade, Jason Asher, Lee Hilson, Beau MacMillan, Aaron May, Julio Mata, Peter McQuaid, Doug Robson, Lenard Rubin, Samantha Sanz, Ana Garza and Suny Santana.

Mondelēz International Unveils State-of-the-Art Technical Center in Singapore

Mondelēz International has unveiled its newest global Technical Center in Jurong, Singapore. This advanced facility focuses on innovation, developing new products and technologies for some of the company’s iconic brands like Clorets, Halls and The Natural Confectionery Company candy; Stride, Trident and Dentyne gum; Cadbury Dairy Milk chocolate and Oreo biscuits.

The Singapore Technical Center is part of the company’s previously announced $65 million investment in nine fully equipped and technologically advanced Research, Development, Quality and Innovation (RDQI) hubs, strategically positioned around the globe. These centers enable Mondelēz International to better recruit, retain and develop talent across a range of science and technical disciplines, while streamlining processes and accelerating the company’s growth and innovation.

“Our purpose and vision at Mondelēz International are simple – to create more moments of joy for our consumers with our much-loved brands by building the best snacking company in the world,” said Maurizio Brusadelli, Executive Vice President and President AMEA (Asia Pacific, Middle East and Africa). “Singapore’s fantastic infrastructure, thriving RDQI ecosystem and the collaborative approach of government organizations makes it a perfect place for innovation. This is one of the many reasons why we have made Singapore the home of our AMEA region.”

“Through our advantaged Technical Centers, we’re focusing our investment in research, equipment and capabilities, driving innovation to support our growth strategy, margin and quality platforms,” said Rob Hargrove, Executive Vice President, Research, Development, Quality and Innovation. “As consumers’ preferences and lifestyles continue to evolve, innovation is core to achieving that mission. These hubs will improve speed, efficiency and effectiveness, while increased scale will enable us to more quickly meet consumer needs. As a world class RDQI team, we want to attract people at the forefront of thriving innovation scenes. Singapore has an incredible and diverse pool of young tech talent, which we look forward to nurturing as part of our RDQI team.”

The Singapore Technical Center will be home to up to 75 scientists, developers, engineers, analytical chemists and other specialists from all over the world. The site is equipped with multiple technical capabilities, such as a pilot facility, a packaging creative studio and a range of labs for technical research. The team will closely collaborate on innovations with more than 35 sites in the Mondelēz International manufacturing network across AMEA.

The Singapore hub joins five other Mondelēz International Technical Centers – East Hanover, New Jersey, in the United States; Curitiba in Brazil; Bournville and Reading, both in the UK; and Wroclaw in Poland – that are already in full operation. The remainder of the company’s network of redesigned Technical Centers – in India, Mexico and China – are expected to open in 2018 and 2019.