Arizona’s premier luxury retreat, Castle Hot Springs, recently unveiled the Sonoran Epicurean Escape, an extraordinary four-night culinary retreat launching in June and December 2025. This exclusive experience offers guests an immersive journey into the artistry of fine dining led by the resort’s celebrated culinary team. With interactive workshops, curated dining events, and behind-the-scenes insights into the creative process, the Sonoran Epicurean Escape highlights the innovation and skill behind every dish at Castle Hot Springs.

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Epicurean experience fit for a destination resort

Hosted by Executive Chef Chris Knouse, Sommelier Sarah Foote and Agronomist Ian Beger, the Sonoran Epicurean Escape retreat delivers an unforgettable gastronomic experience to complement the all-inclusive offerings, which are a cornerstone of the experience at this top destination resort. This special program also supports the Phoenix community, with half of all proceeds from the June sessions directly benefitting the Fresh Start Women’s Foundation.

Culinary program rooted in innovation

At Castle Hot Springs, culinary excellence extends far beyond the farm. Under the direction of Knouse, the resort’s dining program is defined by a passion for flavor, technique and imagination. With an approach that marries classical training with a deep appreciation for the region’s natural bounty, Knouse and his team create menus that evolve daily, inspired by the freshest seasonal ingredients. The award-winning Harvest restaurant’s signature five-course tasting menu is a testament to the team’s ingenuity, transforming farm-fresh produce into dishes that celebrate the nuances of flavor, texture and presentation.

From delicate seafood preparations to masterfully composed vegetarian dishes, every plate is a reflection of the collaboration between kitchen and farm. Beger works closely with the culinary team to cultivate more than 200 varieties of fruits, vegetables, herbs and florals, each grown to enhance Knouse’s vision. The resort’s beverage program, led by Foote, is equally exceptional, offering expertly curated wine pairings alongside non-alcoholic creations crafted from farm-fresh ingredients. Guests can also enjoy Castle Hot Springs’ exclusive Lithium-Infused Lager, brewed with mineral-rich hot spring water and available only on tap at the resort.

Bar 1896 and the art of farm-to-glass cocktails

Innovation meets craftsmanship at Castle Hot Springs’ Bar 1896, where farm-fresh ingredients and house-infused spirits take center stage. Moving beyond fine wines and craft beer, the cocktail menu offers expertly crafted drinks featuring hand-picked botanicals and seasonal flavors harvested directly from the farm.

Whether savoring a citrus-forward refresher infused with estate-grown herbs or a seasonal cocktail showcasing farm-fresh fruit, Bar 1896’s commitment to quality and creativity ensures an unforgettable beverage experience. The bar also features exclusive spirit pairings and expertly crafted mocktails, offering a refined and refreshing complement to the resort’s culinary excellence.

“At Castle Hot Springs, every dish tells a story — one of technique, creativity and a deep respect for ingredients. The Sonoran Epicurean Escape is our way of bringing guests into that story, allowing them to cook alongside our chefs, learn from our sommeliers, and experience the true artistry of fine dining,” says Knouse. “It’s an extraordinary opportunity for guests to gain hands-on culinary skills while also connecting with the land, taking home exclusive keepsakes and supporting a meaningful cause.”

Immersive culinary journey

Designed for food lovers, culinary enthusiasts and wine connoisseurs, the Sonoran Epicurean Escape invites just 16 guests per session to participate in an unparalleled dining adventure. Program highlights include:

• A Lesson in Flavor: Embark on an interactive farm tour with Knouse and Beger, learning about flavor profiles, growing techniques and the importance of seasonal eating.
• Chef’s Table Reception & Dinner: Extend the flavor lesson with an exclusive welcome reception and multi-course dinner, where Knouse walks through each dish’s creation — from ingredient selection to plating artistry.
• Southwest Staples Cooking Class: Discover the lifecycle of a Southwest garden staple, from seed to plate, and contribute an element to that day’s lunch. Afterward, unwind with a hands-on charcuterie board class complemented by regional wines selected by Foote, creating the perfect conclusion to your culinary journey.
• Herbal Tea Blending Workshop: Create a personalized tea blend using farm-grown botanicals and learn the art of drying, blending and steeping herbs.
• Prep & Plate Cooking Class: Harvest ingredients, learn new culinary techniques and master creative plating under Knouse’s expert guidance, with dishes featured in that evening’s communal feast.
• Grand Farm Feast Under the Stars: Savor a magical communal dinner under the stars, complete with curated wine pairings, craft cocktails, live music and fireside lounge seating.
• Sommelier’s Table Experience: After a full day of exploring the resort’s vast array of activities, join Foote for a guided tasting of rare wines and learn the art of pairing — an idyllic way to wind down and close out the week’s festivities.

Sonoran Epicurean Escape details

The inaugural Sonoran Epicurean Escape retreats kick off June 1–5 and June 15–19, 2025, offering guests an immersive farm-to-table experience. Celebrating the rich seasonal bounty of Castle Hot Springs’ home-grown organic ingredients, the Sonoran Epicurean Escape’s multi-course meals feature dishes that help guests learn to prepare and plate.

Standout menu offerings span the Fire Roasted Carrots with sweet corn yogurt, garden herbs, hatch chili oil and carrot charcoal, among the Wagyu Striploin Oscar with dungeness crab, rutabaga purée, dragon tongue arugula chimichurri and preserved lemon béarnaise at the Welcome Dinner; the Parsnip Leek Bisque with I’ltoi onion crema and crispy leeks, Herb-Roasted Cornish Hen, Prime Beef Ribeye Roulade, Faroe Island Salmon and Farmhouse Apple Pie featuring a white cheddar crust, vanilla gelato and apple cider caramel at the rustic, yet refined Farm Dinner; and the Sacchettoni pasta filled with mushroom ricotta in a parmesan reggiano brood with spinach oil at Moulard Duck Breast with vanilla-scented sweet corn purée, American Wagyu Beef Tenderloin with scalloped parsnip, smoked cherry tomato, pink peppercorn demi, all paired with rare, exquisite wines, at the Epicurean Wine Dinner.

Deep Connection to Community and Philanthropy

More than a celebration of fine food, the June retreats are also an opportunity to give back, with 50% of proceeds going to Fresh Start Women’s Foundation, a Phoenix-based nonprofit dedicated to empowering women through education, resources, and support services.