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No One Told Us To Hold Onto Our Plates Tight Enough
On January 12th we stepped into John Bergman's Tuscan Villa, and greeted our Scottsdale Restaurants friends to celebrate Arizona's culinary artists and WorldClass products. Nights like these remind us to take a pause from our busy schedules, enjoy great food, and have fun together within the industry.
Melt-in-your-mouth perfection.
Culinary Art is The Most Important Art To Happiness
Outside of love, what’s more desired than food and travel? They bring people together, create memories, and define experiences. And everything we tasted that night? Unforgettable.
In Arizona, culinary artists move to their own rhythm. They are the standard. Adding desire for high paying industries, like technology and medical R&D, as well as restaurant and resort industry success. The people within the culinary industry are a combined powerhouse to Arizona's economic success.
January 12th, 2025 was the third event of its kind. Chef-owner Rochelle Daniel (Chef Roe) of Atria brought her signature expertise, while Chef Nobuo Fukuda of Hai Noon delivered his vision of sushi in a spoon. Nolan Parrish was front of house, ensuring everything ran smoothly, and for the third time, Toca Madera, led by Mariana Falossi and Jessica Magda, took charge of cocktails.
Chef Roe is so passionate for what she does that she always lets the ingredients do the talking. The chef-owner of Atria, James Beard Foundation 2022 Emerging Chef, Semifinalist, and former executive chef of Fat Ox, elevated every dish displaying cooking as a form of art.
The Menu Added To A Great Experience Among Friends.
And the Iberico Suckling Pig Tacos? Made with Fermín Iberico pork, they were a showstopper. Served at a self-serve station, they quickly became the crowd favorite, with guests going through over 1,000 tortillas (and a late-night tortilla run to grab 200 more!). The suckling pig had the flavor that makes you go back for seconds—and thirds.
Simunovic Patagonian Lamb Ribs with miso aubergine glaze. Kale and Simunovic Patagonian Lamb Tartare.
Special shoutout to our friend and Scottsdale and Phoenix restaurant legend, James Porter for his BreadWorks artisan bread, which added a local touch to the menu and paired well with our unforgettable European gourmet cheese board.
European Gourmet Cheese Board Featuring BreadWorks Artisanal Bread, TGT's Tetilla Artesana, Ilha Azul Cheese, & Sǎo Miguel Cheese
One Last Bite
Serious chefs don’t follow trends, they set them. Great ingredients don’t need an introduction, they leave a lasting impression.
The chef is more important than the product. However, no serious chef can be important without great products to create their vision.
To Chef Rochelle Daniel and Chef Nobuo Fukuda—thank you for creating your magic for us. To our partners at Fermín Iberico, Simunovic Frigorifico, and Devesa—thank you. Your world-class ingredients made it all possible. And to all Arizona culinary and personal friends, thank you for celebrating together.
This event left us beyond satisfied but also craving more.
“Some may say I’m crazy, I just think as a visionary, similar to all serious chefs. This vision of discovering hidden treasures of the world with vertical logistics wouldn't be possible with industry experience at the inception of WorldClass. I love to be with all of you and we had a great time. Thank you to everyone. Your friendship and support means so much to the valley, WorldClass, and myself.” ~ John Bergman, Founder and CEO.
Discover carefully sourced, sustainable products from around the world and experience the WorldClass difference. https://www.worldclass.com/products .
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