Pesto Crusted Beef Tenderloin Medallion paired with parsnip puree and roasted shallot, Triple Cream Brie Beignet served with grilled eggplant, roasted red pepper and flat bread, Lobster and Toasted Corn Risotto Cake with jicama slaw and smoked chile romolade…these are just a few starters on Tucson’s Westward Look Resort GOLD Restaurant menu.
This past week I was invited to GOLD’s launch party to sample dishes created by Westward Look’s new Executive Chef James Wallace (that’s us by the marvelous GOLD ice sculpture). I was not disappointed (I don’t think it was possible to be). Everything tasted so fresh – and it’s no wonder. Many ingredients are picked from the on-site Chef’s Garden – how cool is that? Chef Wallace is not only a talented culinary artist, but the kindest, most down to earth person you can imagine – the Westward Look staff is terrific, too. (They always are.)
The resort’s rustic Southwest ambiance was enhanced thanks to Spanish guitarist Gabriel Francisco.
As you may be able to tell, Westward Look is one of my favorite Tucson resorts. It is located on 80-acres of stark Sonoran Desert and has fantastic city views. My favorite is relaxing on the GOLD Restaurant patio which overlooks a dazzling blanket of Tucson lights. I’m looking forward to my next visit up the hill. In fact, I hear there’s a new GOLD Martini on the menu. It looks like I have yet another golden reason to return to this fantasitc Tucson resort.