Phoenix Zoo catering by Andrew's BBQAndrew’s BBQ and Catering
730 E. Guadalupe Road, Suite 101
Tempe, AZ 85283

Bites Donuts AZ
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Caduceus Cellars  & Merkin Vineyards
MJ Keenan, Owner / Winemaker
158 Main Street
Jerome, AZ 86331

Learn more about MJ Keenan and Caduceus Cellars

Northern Arizona is truly a remarkable place. I scratched my head for years wondering why no one had attempted to grow grapes in what appeared to be the perfect climate. Harsh yet mystical. A survivors paradise. I theorized a series of hurdles left over from the days of prohibition. Perhaps that minor hiccup in our nations history stunted the development of our palate and thus veiled the potential of this region. It would take a deeper understanding for the grace, the magic, the alchemy that is wine for someone to recognize this raw frontier as a gold mine for a gifted wine making pioneer. Surely Max Schubert would have grinned and shook his head in bewilderment to see the red rocks of Sedona devoid of one single solitary vineyard. A crime. It only took me a few years of staring across my porch at Mingus Mountain while drinking a glass of Chateauneuf du Pape for the spell to take effect. And when it did, I decided then and there to plant a vineyard. 

Most of those I shared this vision with just sort of nodded and secretly hoped I would stay on my meds. But the few who truly recognize that look in my eye decided to ask the right question. They asked what kind of wine I intended to make. This question has a simple answer. My art and music has been described as “thick, dense, rich, complex, engaging, emotional, and spiritual,” by those who are fans. And an “acquired taste” for those kind others who are not. Arizona is “thick, dense, rich, complex, engaging, emotional, and spiritual,” as well as being an “acquired taste.” We are a match made in heaven and surely these qualities will be reflected in the wine that Arizona will present to us. My job now is to LISTEN, as if a medium, to every detail no matter how subtle and present her story unaltered. Wish me luck.

– MJ Keenan

Café Agave Spiked Cold Brew





Can’t Stop Smokin’
250 W Chandler Blvd
Chandler AZ 85226

Cellar 433
John McLoughlin, Winemaker / Owner
240 Hull Avenue
Jerome, AZ 86331

Learn more about John McLoughlin and Cellar 433

Arizona’s wine industry embodies ingenuity and innovation. Our Vigneron John McLoughlin doesn’t just “own a winery’, he strives to set the standard for AZ wine.

The Dragoon Mountain Vineyard near Willcox, AZ is meticulously attended to by John himself. Stark contrast between hot desert days and cool valley nights shape one of the world’s most unique growing regions in SE Arizona at 4300 feet.With over three decades experience from dirt to bottle, John McLoughlin’s creed has originated a family of wines ranging from easily approachable to richly esoteric. All are evocative of Arizona’s unique terroir and oblige the wine drinking pleasure of novice and connoisseur, alike.

Climate and soil studies show this specific region in Willcox, AZ to be similar to Ribera Del Duero, Spain, Southeastern Australia, and Southern France and is almost identical to Paso Robles, CA.

All grapes are sourced exclusively from our family’s vineyards in Willcox, AZ. I wholeheartedly champion Arizona wines and believe there are many exquisite secrets yet to be revealed. Dragoon Mountain Vineyard is committed to the practice of sustainable viticulture. Our vineyard philosophy is based on two core beliefs, minimal intrusion to the native environment and respecting the balance of the unique eco-systems that are located within.

Cigar City Brewing



Creations in Cuisine Catering
Chef Tony Rea
1825 Westcrest Lane
Phoenix, AZ 85027

Learn more about Chef Tony Rea

For over eleven years Creations in Cuisine Catering has been servicing Phoenix and the surrounding areas with innovative cuisine and event design. Our goal is to be your first choice when planning your wedding, corporate cocktail reception or a catered affair in the privacy of your own home.

We have established a reputation for being flexible and creative with our menu selections. At Creations in Cuisine Catering we use the freshest ingredients available to prepare your food with an emphasis on taste and creativity. Our professional team of event planners will guide you through all the steps necessary to help assure your event will surpass your expectations. Please take a moment to visit our site and review some of the menus we offer or contact our sales staff for personalized menu creations.

Supporting Conservation . . .
Creations in Cuisine Catering is proud to participate in sustainable practices in our daily operations and during events. Concern is placed on procuring locally-grown products such as olive oil, produce and other organic ingredients in our food creations. During events we offer a recycling bin for cans, plastics and other materials and provide environmentally safe disposable plates, utensils, napkins and glassware as an alternative. Creations in Cuisine Catering is currently researching ways to improve our water and electric usage as well as biodegradable detergents for our cleaning needs.

Don Sebastiani & Sons



elements at Sanctuary on Camelback Mountain
Chef Beau MacMillan and Chef Ana Garza 
5700 E. McDonald Dr.
Paradise Valley, AZ 85253

Learn more about Chef Beau MacMillan

As Executive Chef of Sanctuary on Camelback Mountain and its signature restaurant, elements, Beau MacMillan inspires his staff with his passion for fresh ingredients. His ingenuity in the kitchen is stimulated by his belief that food should not be overworked, but rather appreciated for its simplicity and natural perfection. This philosophy is evident in Chef MacMillan’s innovative seasonal menus that focus on fresh, local ingredients procured from a network of artisans and organic farmers.

Chef MacMillan has cooked in some of America’s most distinguished kitchens. He hails from Plymouth, Massachusetts and is a graduate of Johnson and Wales University in Providence, Rhode Island. His culinary career began at the age of 16 when he secured a position at Crane Brook Tea Room in Carver, Massachusetts. Chef MacMillan spent a year under the tutelage of Chef Francios Demueloge. Inspired by this experience, he joined the brigade at La Vieille Maison in Boca Raton Florida, rising through the ranks to the position of Sous Chef. Drawn to the culinary scene on the West Coast, Chef MacMillan moved to Los Angeles where he held Sous Chef positions at the prestigious Hotel Bel Air, and later Shutters on the Beach inSanta Monica. He was recruited to Arizona in 1998 to develop the cuisine at The Ranch on Camelback, which later became Sanctuary on Camelback Mountain. Chef MacMillan and former Executive Chef Charles Wiley opened elements restaurant in March of 2001.

Now as executive chef, MacMillan’s innovation has brought elements national recognition and acclaim. In March 2006, Chef MacMillan was invited to The Food Network’s kitchen stadium to compete in an episode of the hit series, Iron Chef America. Chef MacMillan was pitted against Iron Chef Bobby Flay in “Battle American Kobe Beef.” Ultimately, Chef MacMillan’s cuisine reigned supreme, letting him claim victory over Flay.

In addition to his appearance on Iron Chef America, Chef MacMillan has cooked at The James Beard House and at Bon Appetit Magazine in New York, and regularly conducts cooking classes for the guests of Sanctuary. He is also the personal Chef for Wayne Gretzky and his family and has cooked for such personalities as President Bush, Britney Spears, U2, Michele Richard, Jacques Pepin and Michele Roux, Sr.

Learn more about Chef Ana Garza

Ana Garza is the Pastry Chef at Elements at Sanctuary on Camelback where she works under the leadership of Executive Chef Beau MacMillan. Garza has been a part of the resort’s culinary team for six years and has participated in numerous events, including the resort’s Lunch and Learn Series. Before joining Sanctuary on Camelback Mountain, Garza worked on the catering team at The Phoenician Resort where she developed her skills. In Garza’s early career, she held an externship at Disney World in Orlando. It was during this externship that she decided to pursue her passion in pastry. Garza grew up in Mexico and moved to Phoenix when she was 11. She holds an Associate’s Degree in Culinary Arts from Le Cordon Bleu in Scottsdale, Arizona.

Fairytale Brownies
4610 E. Cotton Center Boulevard, Suite #100
Phoenix, AZ 85040-8898


Francis Ford Coppola Winery



Frost Gelato



The Halal Guys
1015 S. Rural Road
Tempe, AZ 85281





Hop Valley Brewing



Hubert’s Lemonade



Hungry Howies



Kobrand Wine and Spirits



Lancer CateringLancer Catering
Chef Conan Matthews
455 North Galvin Parkway
Phoenix, AZ 85008

Luci’s Urban Concepts, Pomelo at the Orchard
7100 N. 12th Street
Phoenix, AZ 85020


Mudshark Brewery



Nekter Juice Bar



Nico Heirloom Kitchen
366 North Gilbert Road
Gilbert, Arizona 85234


OHSO Brewery & Distillery



One Hope Wine



Oskar Blues Brewery



Pedal Haus Brewery
730 S Mill Ave, #102
Tempe, AZ 85281


Pillsbury Wine Company
Sam Pillsbury, Winemaker / Owner
1012 N. Main Street
Cottonwood, AZ 86326

Learn more about Sam Pillsbury and Pillsbury Wine Company

Pillsbury Wine Company is the evolution of a Dream-Come-True project by NZ Film Director Sam Pillsbury. He has directed 25 movies in NZ and the US, was flown from NZ to Phoenix to shoot a pilot for Universal and fell in love with Arizona. Growing up in NZ Sam witnessed the phenomenon of growing classical wine grapes in unusual places. On a camping trip in Arizona thought he could try the same thing here. The location he picked was a high-altitude desert valley in Cochise County, 200 miles SE of Phoenix. This all came from a desire to get away from mass-produced ‘McDonalds’ wines and create a distinctive regional Boutique wine that was 100% Arizona and 100% original. He gambled that the high-altitude, endless sunshine, sandy loam and dry desert would make for a perfect Terroir. It worked.

He now farms sustainably on 100 acres 12 miles south of Willcox, where he grows 11 grape varieties, apples, pecans, and vegetables. There’s a Tasting Room at the Vineyard and another in Old Town Cottonwood.

James Molesworth of the Wine Spectator called him one of the ‘Rising Stars of the Southwest’, Phoenix Magazine has called him ‘Best Local Winemaker’, AZ Foothills Magazine ‘Best AZ Winery’, and the famed wine writer Jancis Robinson in her new book ‘American Wine’ writes he makes ‘some of Arizona’s finest wines.’

You can find the wines in the Tasting Rooms and stores and restaurants all over Arizona.

Portillo’s Hot Dogs
65 S McClintock Drive
Tempe, AZ 85281

Learn more about Portillo's

The first Portillo’s hot dog stand known as “The Dog House” opened in 1963 on North Avenue in Villa Park, IL, just outside of Chicago.  Owner and founder Dick Portillo invested $1,100 into a 6’ x 12’ trailer without a bathroom or running water.  Because of Dick’s sparkling personality, hard work-ethic, and tastiest Chicago-style hot dogs around, within three years he was able to open the first Portillo’s Hot Dogs restaurant in 1966.  Since then, Portillo’s has expanded nationwide and have just built their 50th store this year, located in Woodbury, Minnesota.  From modest beginnings to the Midwest’s largest privately owned restaurant group.

Press Coffee



Ruth’s Chris Steak House
7001 N Scottsdale Rd #290
Scottsdale, AZ 85253

Learn more about Executive Chef, Richard Thomas Toya

Chef Richard is a Native American chef from Jemez Pueblo, New Mexico.  Before pursing his career as a chef, Richard studied chemistry and micro-biology.  While attending college he began working in restaurants at the age of 17.  This began a secret love of cooking he himself did not know at the time. 

He slowly moved up the racks as many have done before him.  By the age of 22 he became a Pastry Chef.  He did so for a few years until leaving to embark in the field of medical research.  He would still “help” on occasion at the restaurant he left.  That’s when he realized his passion of cooking was strong.  He returned to the world of flame and decadence.  Once again he proved his valor and earned the position of Sous Chef.  It is then that he let his love of food flourish.  He created nightly specials of the highest quality, stupendous flavor and compositions. 

In 2016, he joined the Ruth’s Chris family as a Sous Chef; and in January 2018 he came to Scottsdale to take on the role of Executive Chef. 


Seasons 52
Biltmore Fashion Park
2502 E. Camelback Road, Suite 104
Phoenix, AZ 85016 | 602.840.5252

Shake Shack


Toasted Mallow
1034 N. Gilbert Road |Suite 3
Gilbert, AZ 85234


Uncle Bear’s Brewery
4921 E Ray Rd #103
Phoenix, AZ 85044


Unicorn Cupcake Boutique



Mike’s White Claw