Food & Beverage Underwriters

Andrew’s BBQ and Catering
730 E. Guadalupe Road
Suite 101
Tempe, AZ 85283

Bites Donuts AZ
Facebook: Bites Donuts AZ


Bourbon & Bones 
Chef J Amonson
4200 N Scottsdale Rd
Scottsdale, AZ 85251
Learn more about Chef J Amonson and Bones & Bourbon

His peers know him as Chef J while others appreciate him for the immense passion and pride he brings to Bourbon & Bones Chophouse & Bar. Part of the culinary team at Bourbon & Bones since its inception, Executive Chef Joshua James Amonson also has served as executive chef of Preston’s Steakhouse in North Scottsdale, sous chef at Mastro’s, and award-winning chef at JW Marriott Desert Ridge Resort & Spa while supervising culinary projects for the Marriott corporation in the western region.


Caduceus Cellars  & Merkin VineyardsCaduceus Cellars
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

Cellar 433Cellar 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.

~John McLoughlin

Creations in Cuisine CateringCreations in Cuisine
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.


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.


1201 N Galvin Parkway
Phoenix, AZ 85008
Learn more about Chef and co-owner Skip Hause

Skip Hause, co-owner and chef, founded Fabulous Food Fine Catering and Events in 1996 with his wife Chantal to fulfill their vision of producing one-of-a-kind events with exquisite artisan cuisine. They were awarded the contract to operate Gertrude’s at the Desert Botanical Garden in 2013.

As a graduate of New York’s Culinary Institute of America, Skip has stellar credentials in the culinary world. His accomplishments were widely recognized in 2012 when he received a Lifetime Achievement Award from the International Special Events Society (ISES). His previous culinary influences include working with the 5-Star Williamsburg Inn, Omni Hotels International, and Continental Catering where he spent 16 years as Executive Chef.

In an effort to continuously hone his skills and stay on top of the latest food trends, Skip remains a long-standing member of the American Culinary Federation (ACF). The ACF offers educational resources, training, apprenticeships and programmatic accreditation designed to enhance professional growth for current and future chefs. On a local level, Skip is also a member of the Chefs Collaborative. The Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply.

Under Skip’s direction Fabulous Food and Gertrude’s actively support the local food movement and Local First Arizona and by utilizing local farms for produce, cheeses and specialty food items on all its menus. Additionally, Skip ensures extra food from the kitchen never goes to waste by making frequent donations to the Salvation Army and Waste Not.
Skip believes strongly in giving back to the community. Over the years, his companies have supported the arts and cultural community through partnerships with a variety of organizations including Arizona Opera, Arizona Theater Company, Arizona Costume Institute, Ballet Arizona, Desert Botanical Garden, Phoenix Art Museum, and Phoenix Zoo.
Skip is the culinary talent and co-author of On Cooking: A Textbook of Culinary Fundamentals, a comprehensive and prestigious textbook published by Prentice Hall. Now in its sixth edition, On Cooking is used in over 300 schools nationally and internationally.


The Herb Box Catering + Events
7051 East 5th Avenue
Suite T
Scottsdale, AZ 85251


Honey Moon Sweets Bakery
606 W. Southern Ave
Suite 1
Tempe, AZ 85282


Hopdoddy Burger Bar
11055 N. Scottsdale Road
Scottsdale, AZ 85254


Kief-Joshua VineyardsKief-Joshua Vineyards
Kief Manning, CEO / Winemaker
370 Elgin Road
Elgin, AZ 85611
Learn more about Kief Manning and Kief-Joshua Vineyards

Kief grew up in Scottsdale, Arizona and first started making beer and wine in his closet while attending classes at Arizona State University.  When he finally made lemon wine from a tree in his backyard, it was so delicious that plans to start a vineyard in Arizona Wine Country were inevitable. From the moment he decided to open Kief-Joshua Vineyards, Kief immersed himself into every aspect of the business. His firsthand experience was complemented by an undergraduate degree in Wine Technology and Marketing and graduate degree in enology and viticulture at the University of Melbourne, both in Victoria, Australia.  Inspired by the dream to sustain his vineyard for hundreds of years, Kief is determined to grow vines that are virtually free of all pesticides and herbicides. He is and avid reader and is focusing his attention toward a holistic farming approach developed in the 1920s by the Austrian scientist-philosopher Rudolf Steiner. While this philosophy encompasses many principles of organic farming, such as the elimination of all chemicals, it goes further, requiring close attention to the varied forces of nature influencing the vine.  It also emphasizes a closed, self-sustaining ecosystem.

Kief-Joshua Vineyards is open daily from 11 am to 5 pm for wine tastings.  Private classes focusing on sensory evaluations, wine tasting 101, and food pairing are also available by appointment.  For more information, please visit


Lagunitas Brewing Company



Lancer Cateringlance02
Chef Jeff Adams
455 North Galvin Parkway
Phoenix, AZ 85008
Learn more about Chef Jeff Adams

Chef Jeff Adams comes to us from the high-end catering company Fabulous Foods and the highly acclaimed restaurant Gertrude’s at the Desert Botanical Gardens. Chef Jeff has over 35 years in the hospitality industry and grew up in a restaurant family. Jeff started his first cooking job when he was just fifteen years old where he was throwing pizzas and cooking Italian food at Lord Jim’s pizza parlor in central Phoenix.

At the tender age of 17, Jeff took on an 18 month apprenticeship program through the A.C.F. at the very prestigious Rockefeller’s Union Club in downtown Cleveland, Ohio.  Here he was able to work under certified Master Chef, Richard G. Tromposh, AAC.

Jeff continued to hone his craft at the Phoenix Country Club, Paradise Valley Country Club, The Buttes and he opened the Wrigley Mansion Club…just to name a few of the outstanding properties where he’s worked. Jeff became Executive Chef of Stouffer Cottonwoods Resort in Scottsdale at age of twenty-seven. Chef Jeff was second in command at the Hilton’s Flamingo Hotel and Casino for almost five years. He was also on the opening team of the Paris Hotel and Casino in Las Vegas.

Chef Adams spent almost ten years working in some of the finest resorts and clubs in Sedona Arizona. Properties such as L’Auberge de Sedona, The Enchantment Resort and Spa and the very exclusive Seven Canyons Sedona. Jeff also attended the Culinary Institute of America Greystone in beautiful Napa Valley where he learned international cuisine and how to pair wine with food. It is clear that Chef Jeff Adams has an unparalleled passion for all that is culinary arts.


Lightning Ridge CellarsLightning Ridge Cellars
Ann Roncone, Winemaker / Owner
2368 Highway 83
Elgin, AZ 85611


Mastro’s Restaurants
6991 E. Camelback Road
Scottsdale, AZ 85251



Modern Market Farm Fresh Eateries
Scottsdale – Old Town
4821 N Scottsdale Road | Suite 100
Scottsdale, AZ 85251


OHSO Brewery & Distillery




Oskar Blues Brewery

Pillsbury Wine CompanyPillsbury RZ clip
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 Roasters
4844 S. 40th Street
Phoenix, AZ 85040


Salted Serenity Sweets Uncommon Caramel
8607 East San Miguel Avenue
Scottsdale, AZ 85250


Seasons 52
Biltmore Fashion Park
2502 E Camelback Rd #140
Phoenix, AZ 85016 


Shake Shack


Mike’s White Claw