Yesterday I attended a fabulous (by any foodie standards) event at the JW Marriott Resort. It's literally just a couple of miles from my home, but it feels like a vacation the minute you pull up.
The event was held outside at Bar 1936 and then later taken inside to a private dining room inside Lincoln. Lincoln is known for its locally-sourced, modern cuisine while Bar 1936 is know for its uniquely crafted cocktails and sharable, tapas style plates.
With breathtaking views of Camelback Mountain from the beautiful patio or from inside at your table, you experience a celebratory atmosphere and interactive dining experience.
The refined menu will spotlight simple fare with a Camelback spin to evoke the essence of the Sonoran Desert. Signature dishes include the piping hot black pepper Arizona Cheddar “Yorkies” – a bite-sized version of English Yorkshire pudding with hand-churned butter; Chef Neff’s reinvented Country Fried Chicken with Lincoln Restaurant’s own smoked salt; the Lincoln Burger, made with house ground Jojoba beef; and a Popcorn and Peanut Butter Mousse, an intense bittersweet cocoa sorbet topped with toffee popcorn.
Lincoln Restaurant celebrates Camelback Inn’s deep roots in Paradise Valley with a focus on fresh and local products to shape its flavorful menu. Bar 1936, whose name represents Camelback Inn’s rich and storied 80-year history, will mirror Lincoln Restaurant with a robust signature selection of homegrown cocktails, focusing on house made mixers and craft ice cubes. With breathtaking views of Camelback Mountain, you will experience a celebratory atmosphere and interactive dining experience with nightly dinner and cocktail specialties, along with a daily happy hour at Bar 1936.
Bar 1936, whose name represents Camelback Inn’s rich and storied 80-year history, mirrors Lincoln Restaurant with a robust signature selection of homegrown cocktails, focusing on house made mixers and craft ice cubes. As with Lincoln, the beverage offerings at Bar 1936 will predominately reflect Camelback Inn’s natural surroundings through both its concoctions and garnishes alike, using spirits from CaskWerks Distilling Co. and Arizona Distilling Company. Specialties include The Copper State Sour, with Park Rye Whiskey, lemon juice, honey from Crockett Honey Co. in Tempe, egg white and Lincoln grapefruit bitters; the Aztec en Vogue, a unique spin on an Old Fashioned with Reposado tequila, mezcal, agave syrup, mole bitters and orange; and The Reanimator, a play on the Corpse Reviver #2 with CaskWerks gin, Cointreau, Lillet Blanc, Absinthe and bitter lemon soda.
Additionally, Chef Neff and Camelback Inn’s beverage director David Kent have collaborated to create a unique and interactive experience at select bar tables, which will be adorned with a wine chime toasting bar. Designed for celebrations, the toasting bar encourages diners to toast occasions small and large. A special menu for the toasting bar will be comprised of shareable small plates, paired with hand chosen champagne, wine and cocktail selections.
We had so much fun watching the chef's craft the newest Summer menu items. I tasted it all, don't worry! Everything was refreshing, light, and delicious. I'm LOVING the fresh salads they've rolled out this season.
A lot of their produce comes from their own garden or the garden of someone local. You can taste the freshness in all of their dishes.
The cocktails were so much fun. I even learned to make their version of the Bees Knees. The best part of this cocktail is that it's rimmed with granulated honey!! How cool is that? I'm so excited to use granulated honey for everything now. SO GENIUS.
Continue scrolling to check out all of the fun and be sure to give this place a visit. xo