{"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 &amp; 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 &amp; 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&#8217;s &#8220;Cellar Series&#8221; 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":{"0":"post-16551","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-chef-todd-allison","9":"tag-featured","10":"tag-t-cooks-cellar-series","11":"tag-t-cooks","12":"tag-t-cooks-royal-palms","13":"tag-wine-events-phoenix","14":"tag-wine-events-scottsdale","15":"cs-entry","16":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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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