{"id":29380,"date":"2025-07-08T05:00:00","date_gmt":"2025-07-08T12:00:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=29380"},"modified":"2025-07-03T05:47:57","modified_gmt":"2025-07-03T12:47:57","slug":"flavors-of-summer-course-debuts-new-seasonal-tasting-experience","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/flavors-of-summer-course-debuts-new-seasonal-tasting-experience","title":{"rendered":"Flavors of Summer: COURSE Debuts New Seasonal Tasting Experience"},"content":{"rendered":"\n

Now entering its second year as one of Scottsdale\u2019s most celebrated and award-winning fine dining destinations, COURSE<\/strong> <\/a>is marking the milestone with a brand-new summer tasting menu crafted by acclaimed chef Cory Oppold<\/strong>. Known for his visually stunning plates and imaginative technique, Chef Oppold<\/strong> has created a multi-course experience that captures the essence of the season through bold flavors and refined presentation.<\/p>\n\n\n\n

Summer offerings are available beginning July 11-October 8<\/strong>. Guests can choose between an eight-course tasting menu ($175) offered Friday and Saturday, or a five-course tasting menu ($135) available Tuesday through Thursday. Both menus are served from 5 to 9 p.m., and reservations are highly recommended.<\/p>\n\n\n\n

\"\"<\/a>
Images courtesy of COURSE<\/em><\/figcaption><\/figure>\n\n\n\n

The menu begins on a high note with a delicate savory macaron topped with Kaluga caviar, cr\u00e8me fra\u00eeche, chive, and lemon. From there, diners enjoy a refreshing twist on a summer classic: the \u201cSnow Cone,\u201d layering hiramasa, melon, cucamelon, sorrel, and ice plant for a chilled, herbal bite. Next comes a bold reimagining of the classic BLT, crafted with petite lettuce, smoked avocado, tomato, lardo, and shallot. It\u2019s followed by an octopus dish layered with roasted corn, chorizo, masa, epazote, and tender corn shoots.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Entr\u00e9e standouts include Chilean sea bass paired with lobster mousse, daikon, and a vibrant lobster-peppadew sauce, alongside a decadent pork loin accented with summer peach, goat cheese, fennel pollen, and burnt onion jus. A tender beef filet with chimichurri foam and chestnut mushrooms offers a refined prelude to dessert: a tropical mille-feuille layered with mango, coconut, and papaya, followed by mignardises<\/em> that’s highlighted by a warm chocolate bread pudding with banana and rum.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Optional enhancements include Kaluga caviar and a luxurious foie gras torchon with cherry, miso, and house-made shokupan. Guests may also opt for a curated wine pairing ($95\u2013$135) to elevate the full experience. To reserve your seat at the table this summer, visit courseculinary.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"COURSE by Cory Oppold will debut its summer menu on July 11.\n","protected":false},"author":27,"featured_media":29381,"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":[17171,17151,4971,12286,17338],"class_list":{"0":"post-29380","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-cory-oppold","9":"tag-course","10":"tag-featured","11":"tag-scottsdale-dining","12":"tag-summer-dining","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"\nFlavors of Summer: COURSE Debuts New Seasonal Tasting Experience<\/title>\n<meta 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