Celebrate Women’s History Month at Four Seasons Resort Scottsdale at Troon North

In honour of National Women’s History Month this March, Four Seasons Resort Scottsdale at Troon North will celebrate women wine and spirit purveyors, as well as kick off a seasonal spring tea with talented new Executive Pastry Chef Yudith Bustos at the helm.

“We are fortunate in Scottsdale to count numerous outstanding female leaders among our management and line staff,” says General Manager Kelley Moreton. “I am proud to work alongside such dynamic women, who inspire me daily with their creativity, dedication and craftsmanship.”

Talavera will offer a winemaker dinner on Tuesday, March 21, 2023 at 6:00 pm, in partnership with Huneeus Vintners group, featuring co-founder Valeria Huneeus, PhD, at the helm with her husband, Agustin. Ambassador Erin Draper from Huneeus will be present to describe the wines and women winemakers accompanying a four-course menu, inclusive of: Flowers Chardonnay 2021, Sonoma Coast; Flowers Pinot Noir 2021, Sonoma Coast; Faust Cabernet Sauvignon 2019, Napa Valley; and Quintessa 2019, Napa Valley. The cost is USD 250 per person, not inclusive of tax and gratuity.

For the month of March 2023, Onyx Bar & Lounge will offer a specialty cocktail featuring Casa Dragones Tequila from San Miguel de Allende, Mexico. This small-batch tequila brand was founded in 2009 by Bertha Gonzalez Nieves, the first woman to be certified as “Maestra Tequilera” by the Academia Mexicana de Catadores de Tequila, the organization recognized by The Tequila Regulatory Council. Proof will offer Cincoro Tequila cocktails crafted by the dynamic female bartending duo, Autumn and Jackie, to accompany the “Smokehouse Specials” each weekend.

Onyx also will feature the Spring Fling afternoon tea series, offered four consecutive weeks in March and early April: March 16 to 18, March 23 to 25, March 30 to April 1, and April 6 to 8, 2023. The Spring Fling menu begins with a selection of tea sandwiches, including smoked salmon, served with herb Boursin spread, cucumber, dill and brown bread; avocado, toasted naan, radish, sprouts, chive flowers; truffled egg salad and watercress on a mini brioche bun; and turkey, brie cheese, cranberry-red wine spread, arugula, served on fruit and nut bread. Children will delight in a tea of their own, including peanut butter and jelly on white bread; turkey and cheese tortilla roll up; and a chocolate chip cookie. Both menus are complemented by a selection of housemade scones, including traditional cream scone and orange lavender with black currant scone, served with lemon curd, clotted cream and housemade orange marmalade.

The highlight of the tea showcases the artistry of Executive Pastry Chef Bustos with a selection of sweet tea time treats. The Beehive combines coconut mousse and honey cake, served with passionfruit caviar. The Onyx brings together chocolate mousse, salted caramel and hazelnut crunch. The Cactus offers a taste of the southwest, with prickly pear and cheesecake mousse, while the Ruby Citrus Tart features raspberry mousse and orange confit.

Featured alongside the sweet and savoury offerings will be a combination of RISHI teas, including Earl Grey, English Breakfast, Chamomile, Jade Cloud, Artemesia Ginger, Chilean Cranberry Citrus and more.

There will be one seating each day for the Spring Fling tea time, from 2:00 to 4:00 pm; reservations are required. The cost is USD 80 per adults, and USD 30 for children ages 12 and under.