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Executive Chef Lindsey Dale gives SaltRock Southwest Kitchen Menu a Revamp

Executive Chef Lindsey Dale gives SaltRock Southwest Kitchen Menu a Revamp

January 31, 2020 by

Jessica Dunham Jessica Dunham

From its perch at Sedona’s Amara Resort and Spa, SaltRock Southwest Kitchen has always enjoyed unobstructed red-rock views. Now—thanks to up-and-coming chef Lindsey Dale—it also features a reinvigorated menu, the first since the restaurant opened in 2014. “I’m exploring all types of new ingredients found here in the Verde Valley,” says New York-born Dale. “I’m finding new ways to incorporate them, whether it be as a garnish or a main dish.” Dale’s inventive approach can be seen in the crispy skin branzino ($36), where she chars avocado, roasts heirloom tomatoes and fennel, and adds Iberico chorizo, then lightens the dish with bright citrus. Or take the watermelon and burrata salad ($15). Mint yogurt, sea salt and chile oil dress soft burrata and juicy watermelon, along with a Dale exclusive—dehydrated blood oranges. “I’ve been experimenting with dehydrating fruits and vegetables,” she says. “I add dehydrated blood orange to the watermelon and burrata salad to preserve the vibrant color, and add crisp and tang to complement the natural sweetness of the fruit.” And, good news for those with a sweet tooth: Dale overhauled the dessert menu too. Standouts include the blueberry and lime verrine ($11), a lime curd and blueberry whip treat with mint, graham cracker and pickled blueberries, and the chocolate brownie ($11), a chocolatechile ganache with candied pecans. 100 Amara Lane, Sedona, 928.282.4828, amararesort.com/eat-drink/saltrock













Executive Chef Lindsey Dale gives SaltRock Southwest Kitchen Menu a Revamp

January 31, 2020 by Jessica Dunham

From its perch at Sedona’s Amara Resort and Spa, SaltRock Southwest Kitchen has always enjoyed unobstructed red-rock views. Now—thanks to up-and-coming chef Lindsey Dale—it also features a reinvigorated menu, the first since the restaurant opened in 2014. “I’m exploring all types of new ingredients found here in the Verde Valley,” says New York-born Dale. “I’m finding new ways to incorporate them, whether it be as a garnish or a main dish.” Dale’s inventive approach can be seen in the crispy skin branzino ($36), where she chars avocado, roasts heirloom tomatoes and fennel, and adds Iberico chorizo, then lightens the dish with bright citrus. Or take the watermelon and burrata salad ($15). Mint yogurt, sea salt and chile oil dress soft burrata and juicy watermelon, along with a Dale exclusive—dehydrated blood oranges. “I’ve been experimenting with dehydrating fruits and vegetables,” she says. “I add dehydrated blood orange to the watermelon and burrata salad to preserve the vibrant color, and add crisp and tang to complement the natural sweetness of the fruit.” And, good news for those with a sweet tooth: Dale overhauled the dessert menu too. Standouts include the blueberry and lime verrine ($11), a lime curd and blueberry whip treat with mint, graham cracker and pickled blueberries, and the chocolate brownie ($11), a chocolatechile ganache with candied pecans. 100 Amara Lane, Sedona, 928.282.4828, amararesort.com/eat-drink/saltrock