The Valleys Finest Produce An Evening Of Culinary Magic

On Friday, October 11, 2002, an appetizing aroma of smoked New Zealand rack of lamb and five-spice quail will drift from the Pavilion at The Arizona Biltmore Resort. The fragrances of fine wines and delicious desserts will fill the air.

The source of these delicious aromas will be the Forks & Corks Charity Gala, a five-course gourmet meal prepared by the Valleys most renowned Chefs. An ideal wine will accompany each course, ensuring a night of culinary magic.

The line-up for Forks & Corks reads like a Whos Who of the Phoenix culinary scene. Below is a run-down of the talent involved, the course they will be responsible for, and what theyll be preparing:

**Barbara Werley, Master Sommelier, Four Seasons Resort, Scottsdale
One of only 10 female Master Sommelier in the world, Werley will choose the wine pairings for each course.

**John Zaner, The Arizona Biltmore Resort, Phoenix
Entrie: Smoked New Zealand Lamb Rack with goat cheese tarragon roesti and chanterelle bordelaise

**Mark Tarbell, Tarbells and Barmouche, Phoenix
Hors d oeuvres: Smoked Rock Shrimp with avocado cream on red corn tortilla rounds; Applewood Smoked Salmon with basil pesto and crhme fraiche on lattice potato chips; Eggplant Caponata in a crisp phyllo cup; Big Eye Tuna and Cucumber with wasabi dressing

**Robert McGrath, The Roaring Fork, Scottsdale
Hors d oeuvres: Smoked Colorado Trout on toasted fennel pollen crackers, dill butter, and watercress leaves;
Skillet-Charred Tenderloin of Beef on Toasted Sourdough with pickled tomatillo and chipotle mayonnaise;
Empanadas of Duckling, Potato, and Roasted Onion with spicy red pepper mustard dip; Crabmeat & Avocado Salad on crisp tortilla chips

**Eddie Matney, Eddie Matneys, Phoenix
First Course: Shrimp Arugula and Olive Salad with a white truffle oil sumac vinaigrette

**Gregory Casale, Gregorys World Bistro, Scottsdale
Second Course: Five-Spice Quail with sautied Chinese broccoli and jasmine fried rice with fresh ginger chutney

**Roxsand Scoco, RoxSands Restaurant, Phoenix
Dessert: Macadamia Nut Torte with Coconut Ice Cream

Guests at Forks & Corks will also have the opportunity to win an all-expense paid trip to Food & Wine Magazines 21st Anniversary Classic next June in Aspen, Colo. The trip includes air and hotel accommodations.

Forks & Corks, hosted by The Arizona Restaurant & Hospitality Association (ARHA) and the Arizona Hotel & Lodging Association (AzH&LA), will take place from 6 to 11 p.m. Tickets, priced at $150 per person, are available by calling (602)528-FORK or by visiting www.forksandcorks.com. Proceeds from the event will benefit the foundations from the Arizona Hotel & Lodging Association and the Arizona Restaurant & Hospitality Association as well as the Boys & Girls Clubs of Metropolitan Phoenix.