The only place you need to be come dinnertime in Sedona is the newest ‘it’ spot, SaltRock Southwest Kitchen. A modern establishment nestled between the desert terrain and a giant iconic red rock.
After a few champagnes, I slipped into my chair under the open sky, dimly lit by the string of beautiful lights, serenaded by an acoustic guitar and completely unaware of what I was about to encounter.
A feast, to say the least.
I was served an astounding meal on a silver platter (figuratively and literally) prepared by Sous Chef Keith Hedges, who even made the time to come out and say hello and see how my dining experience was.
By about round two I was running out of adjectives to describe the magnificent culinary display. I couldn’t praise Keith and his team highly enough.
So while I run through all the tantalizing flavors I experienced, just imagine and try not to feel too jealous.
Guacamole Kit. We made the mistake of ordering guac, not because of anything but the pure fact; little did we know we were about to be fed like a stuffed turkey before thanksgiving. I highly recommend this guac though. The Do-it-yourself style allows those with cilantro aversions to make it their own way. Extra condiments included mango and tomato, but the pièce de résistance were the dried corn nuts.
I will not eat guacamole without these little nuggets of ‘amazingness’ ever again.
First up was devilled eggs served on a bed of grain mustard, filled with maple syrup and bacon onion marmalade. I’ll eat my words (and more devilled eggs) if this modern spin on the dish doesn’t catapult it back on to menus around the country.
Next was a creamy corn soup topped with tortilla strips and served with a side of the best corn elote I have ever devoured. The winning factor was the addition of dried corn nuts adding an unexpected but welcomed crunchy texture.
I am very picky when it comes to shrimp but the Southwest Shrimp was to die for. Served on a bed of lemon grits topped with smoked poblano-tomatillo sauce, the whole combination was a flavor explosion.
Other highlights were the braised lamb tostadas and Achiote chicken breast on a bed of jalapeño risotto, asparagus and sweetened with pomegranate seeds.
And the margaritas were as equally on point. The sweet and sour combination of the El Passion went down like a treat, a few times.
The whole dining experience was perfect, from the atmosphere, service and most importantly the food.
SaltRock Southwest Kitchen
100 Amara Lane
Sedona, Arizona, 86336
928.282.4828
This meal was provided complimentary. However, all opinions and comments are my own.
Herstory is a weekly column on women and travel by Steph Ridhalgh. Steph is a Sydney born; New York based television producer and travel blogger. Not one for being quiet for too long she simply loves talking about travel and lifestyle.
Steph is the founder of STEP(h) ABROAD, a travel and lifestyle resource for those who love to be in the know and know how.
