Embrace the extraordinary and the eclectic this summer as Blackbird teams up with The Sanguis Collection for Uncorked and On The Rocks. Owner and winemaker Matthias Pippig joins forces with Executive Chef Travis Watson for a fantastic evening you won’t soon forget. Start the evening with a reception on the patio, followed by a four-course dinner, carefully curated to showcase the best of The Sanguis Collection.
Chef Travis Watson
As a former University of Arizona football player, "chef" seems like an unlikely career choice for a guy who also loves competition shooting and Brazilian jiujitsu. But then he was inspired at 14 by his first football coach who was also an Executive Chef at a restaurant where Watson was employed as a dishwasher. Cooking seemed much cooler and definitely more fun, and once he was promoted to prep cook a few months later, the die was cast.
After high school, Watson attended Scottsdale Culinary Institute. Upon graduation, he did an impressive externship under Chef Jacques Paccard in Paris. Upon his return to the States, enrolled in the University of Arizona in Tucson. Bit by the travel bug, he spent summers and the years after graduation traveling, working and learning in cities like Seattle, Los Angeles and Denver and countries such as Japan, France, Italy and Mozambique. He was fortunate enough to work at some of the finest hotels and restaurants across the world.
In 1999, Watson settled back in Arizona, working for Fox Restaurant Concepts as Corporate Pastry Chef where he was responsible for opening 27 restaurants across the country over the next eight years. He left Fox to take over the helm as Executive Chef of Avalon, where he and his team were named "Best New Restaurant" and "Best New Chef." From there Chef Travis worked at the Royal Palms Resort and Spa, the Ojai Valley Inn and Spa, the Stanley Hotel, Rancho Bernardo Inn and now Chef Travis leads the team at the acclaimed Hotel Californian in the American Riviera, Santa Barbara.
6:00PM Reception
Blackbird Patio
6:30PM Paired Dinner
Blackbird
Dinner Menu Coming Soon
All sales are final and non-refundable.
All sales are final and non-refundable.
All guests must be 21+ years.
Dietary restrictions will be accommodated to the best of our ability. Please provide any restrictions a minimum of 48 hours in advance of dinner. At this time, celiac and allium allergies, and vegan diets cannot be accommodated.
