{"id":16551,"date":"2017-11-07T12:32:06","date_gmt":"2017-11-07T19:32:06","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=16551"},"modified":"2017-11-07T12:32:06","modified_gmt":"2017-11-07T19:32:06","slug":"t-cooks-cellar-series-returns","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/t-cooks-cellar-series-returns","title":{"rendered":"T. Cook\u2019s \u201cCellar Series\u201d Returns"},"content":{"rendered":"<p><a href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=16552\" rel=\"attachment wp-att-16552\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-16552 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/10\/20100425\/tcooks-Chef-Todd_Fireplace-80x53.jpg\"  alt=\"\"  width=\"640\"  height=\"426\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/tcooks-Chef-Todd_Fireplace.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/10\/20100425\/tcooks-Chef-Todd_Fireplace.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/10\/20100425\/tcooks-Chef-Todd_Fireplace-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/10\/20100425\/tcooks-Chef-Todd_Fireplace-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/10\/20100425\/tcooks-Chef-Todd_Fireplace-80x53.jpg 80w\" ><\/a><br \/>\nGet your calendars out, wine lovers. T. Cook\u2019s at<a href=\"http:\/\/www.royalpalmshotel.com\/\"> Royal Palms Resort and Spa<\/a> has announced that its popular \u201cCellar Series\u201d is returning for a third year, with an monthly lineup of intimate events where Executive Chef Todd Allison (pictured) pairs a custom, prix-fixe menu with a wine offering from various winemakers.<br \/>\nThe 2017\/2018 Cellar Series lineup:<br \/>\n<strong>November<\/strong><br \/>\n<strong>Veuve Clicquot Dinner with Winemaker Pierre Casenave (From France)<\/strong><br \/>\nFriday, November 10<br \/>\n6 p.m. reception, 6:30 p.m. dinner<br \/>\n$250 plus tax and gratuity, per person<br \/>\nFour-course dinner, plus-hand passed hors d\u2019oeuvres<\/p>\n<ul>\n<li><em>Dungeness Crab Filets & Raspberries<\/em><\/li>\n<li><em>Hudson Valley Duck Confit<\/em><\/li>\n<li><em>Pan Roasted Wild Turbot (Main Lobster)<\/em><\/li>\n<li><em>Cinnamon & Tahitian Vanilla Panna Cotta<\/em><\/li>\n<\/ul>\n<p>Veuve Clicquot\u2019s winemaker himself, Pierre Casenave, will be leading the pairings during his first Arizona appearance. Every guest will receive a signed bottle of Veuve Yellow Label from Pierre.<br \/>\n<strong>December<br \/>\nGrgich Hills Estate Dinner (From Napa Valley)<\/strong><br \/>\nThursday, December 7<br \/>\n6 p.m. reception, 6:30 p.m. dinner<br \/>\n$140 plus tax and gratuity, per person<br \/>\nThree-course dinner, plus hand passed hors d\u2019oeuvres<br \/>\n<strong>January<br \/>\nCaymus Vineyards Dinner (From Napa Valley)<\/strong><br \/>\nWednesday, January 17<br \/>\n6 p.m. reception, 6:30 p.m. dinner<br \/>\n$160 plus tax and gratuity, per person<br \/>\nFour-course dinner, plus hand-passed hors d\u2019oeuvres<br \/>\nCaymus winemaker Chuck Wagner will host the event.<br \/>\n<strong>February<br \/>\nSIMI Winery Dinner (From Sonoma County)<\/strong><br \/>\nThursday, February 8<br \/>\n6 p.m. reception, 6:30 p.m. dinner<br \/>\n$160 plus tax and gratuity, per person<br \/>\nFour-course dinner, plus hand-passed hors d\u2019oeuvres<br \/>\nT. Cook\u2019s \u201cCellar Series\u201d runs from November 2017 through April 2018 and pricing includes the coursed dinner and wine pairings. Space is limited and tickets sell out quickly. Reservations can be made by calling <a href=\"tel:(602)%20808-0766\">602.808.0766<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"T. Cook\u2019s at Royal Palms Resort and Spa has announced that its popular \u201cCellar Series\u201d is returning for a third year, with an monthly lineup of intimate events where Executive Chef Todd Allison pairs a custom, prix-fixe menu with a wine offering from various winemakers. \u00a0\n","protected":false},"author":5,"featured_media":16552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2919,4971,13804,13807,13810,16088,16089],"class_list":["post-16551","post","type-post","status-publish","format-standard","has-post-thumbnail","category-phoenix-food-and-restaurant-news","tag-chef-todd-allison","tag-featured","tag-t-cooks-cellar-series","tag-t-cooks","tag-t-cooks-royal-palms","tag-wine-events-phoenix","tag-wine-events-scottsdale","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>T. 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Cook\u2019s at Royal Palms Resort and Spa has announced that its popular \u201cCellar Series\u201d is returning for a third year, with an monthly lineup of intimate events where Executive Chef Todd Allison pairs a custom, prix-fixe menu with a wine offering from various winemakers. \u00a0\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/t-cooks-cellar-series-returns\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-07T19:32:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2017\/10\/20100425\/tcooks-Chef-Todd_Fireplace.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"426\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Melissa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/t-cooks-cellar-series-returns#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-food-and-restaurant-news\\\/t-cooks-cellar-series-returns\"},\"author\":{\"name\":\"Melissa\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#\\\/schema\\\/person\\\/0c2280b0592b5d5806ddcd95ec5cfa9d\"},\"headline\":\"T. 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