All The Right Ingredients

Fabulously Fresh Fare at Flourish

CopperWynd Resort and Club’s recently remodeled restaurant brings just the right ambiance to enhance its exceptional property. Flourish made its début this past December, and has captured the essence of its name ever since, gaining recognition for creating healthy, fresh, superlative cuisine.

General Manager, Charles Floyd, couldn’t be more perfect for his position. His charming personality instantly welcomes everyone that steps through the door. Floyd’s background includes acting, working as a chef— he graduated from the Culinary Institute of America, Hyde Park, New York—and a Level 1 Sommelier. You’ll find any conversation with him to be very engaging.

Outstanding Views

A staple ingredient at the restaurant is its romantic, breathtaking views of the Four Peaks Mountain. The view is perfectly framed from the dining room with all tables positioned to capture the beautiful sunsets over the surrounding mountains and Sonoran Desert. The restaurant also extends onto a large patio, offering an unforgettable alfresco dining experience. Fireplaces exuding warmth and charm are tastefully positioned throughout the resort. Two swimming pools and nine lighted tennis courts add to this picturesque boutique resort and club, with wonderful views in every direction.

The Dining Experience

Executive Chef, Michael Winneker, brings eight years experience to the table, which includes being Sous Chef at Cowboy Ciao. His meals are made with only the freshest, locally-produced ingredients, which enhance the flavors of his innovative cuisine that changes with the seasons.

I started my sampling with a tasty roasted beet small plate that combines red and golden beets with kumquat jam. Next, I sampled a house favorite, the Brussels sprouts, which were crisp and very flavorful. My entrée was a tender espresso-rubbed coulotte steak that was absolutely delicious. The coulotte style adds to the tenderness of the meat, as it’s cut against the grain and muscle, making the meat less chewy.

I’m glad I left room for dessert after my sampling when I overheard a guest mention the Blood Orange Cake. Wow—it was very moist, light and delightful, served with ice cream and berries. Too pretty to eat, but I managed. I teased that they’ll have to implement a new house rule: you have to eat the entire dessert, which wouldn’t be hard because it’s that good!

Whether you decide to pair your dinner with wine or just enjoy a glass while relaxing at the wine bar or on the terrace, there’s a wide selection of choices from their 2,000 bottle wine locker.

Other recommendations include the breakfast menu, which features homemade frittatas, avocado toast and eggs, wild mushroom omelet with caramelized onions and, not-to-be-missed, the crème brulee French toast. The weekend brunches offer a build your own Mimosa Kit. From the lunch menu, the avocado BLT sandwich gets rave reviews, among other tantalizing choices.

Floyd really summed up my dining experience well when he said, “Flourish offers inspired modern American cuisine plated in a fashion-forward manner that combines fun dining with fine dining.”

Some other fun events coming up include Murder Mystery dinners, wine tastings and casino nights. More information on these can be found on their website and Facebook page.

Flourish

Copperwynd Resort

13225 N. Eagle Ridge Drive

Fountain Hills, AZ 85268

480.333.1900

FlourishAZ.com