My culinary experience - Mary Elaines, Phoenician resort, Phoenix

[scaeagles]

Truly the most divine dining experience of my existance. I would recommend such a thing to everyone once. The meal I was served, in six courses:

Chilled Asparagus soup, uni cerme fraiche, dungenous crab, curry

Crispy Skate Wing Panzanella, Baby artichoke barigoule, mint, tomato
Wine: Cantina del Taburno Falanghina, Campania, Italy, 2004

Confit of Wild Salmon, spiced urnip cake, mustard vin blanc
wine: Heidler Reisling, Kamptal, Austria, 2001

Sauteed Burgandy Snails, basquaise peppers, organic eggs brouillade, brioche
wine: Rene Lopez de Heredia "Vina Tondonia" Rose, Rioja, Spain, 1995

Roasted Squab Breast, eggplant tarte tatin, rhubarb, foie gras jus
wine: E. Guigal Hermitage, Rhone Valley, France, 2000

Natural Arizona Beef duo, white corn, fava beans, fennel soubise
Heiz cellar "Martha's Vineyard" Cabernet Sauvingnon, Napa Valley, 1998

Carmelized pinapple, coconut, ginger snap, balinese long pepper
(don't have the wine listed, as it was the sommelier's selection)

I don't recall the wine we started with. It was a white German wine on the fruity side.

Unique and devine.