Photo by Kellie Shelton
Chef Mark Pawloski of T. Carl's Restaurant has cooked for four former presidents. He likes to combine color and flavor to make unforgettable dishes.
The guests at T. Carl's Champagne Sunday Brunch, take pleasure in this golf course view while seated on the terrace. They sip champagne, and enjoy plates overflowing with abundance.
The luxurious display of food is enticing with its fresh seafood, succulent selection of meats and poultry, fresh baked bread, seasonal fruits and berries.
The chef offers omelets prepared to order, then tempts the guests further with their assorted cakes, pies and pastries.
T. Carl's restaurant, at the Radisson Poco Diablo Resort, is an indoor and outdoor dining establishment that promises more than just a superb culinary experience but a pleasant ambience of casual elegance.
"After the Easter Brunch, the Sunday Brunch was brought back by popular demand. We created the number one venue for Brunch in the area," says Brad Baer, director of sales and marketing at Radisson's Poco Diablo Resort.
In addition to offering a 10-percent discount to locals, they are also offering free golf for everyone that has Brunch at T. Carl's.
The delectable Champagne Sunday Brunch is served every Sunday from 11 a.m. to 2 p.m. The price is $25 per person, children under 12 are half-price. Due to its increasing popularity, reservations are recommended. Call (928) 282-7333 ext. 235 to insure your reservation.
T. Carl's also offers a Sunset Supper Special, a spacious three-course dinner served Sunday through Friday. Choose from seven different entrees for $15 per person.
In October 2001, T. Carl's Restaurant celebrated the arrival of the talented Chef Mark Pawloski.
Mark began his career 30 years ago making salads at a Chicago Steakhouse. He continued working in the restaurant business and apprenticing under several European chefs. Mark attended college in Michigan, receiving his degree in culinary arts.
Pawloski has cooked for former presidents Nixon, Carter, Ford and Reagan at the opening of the Ford Museum in Grand Rapids.
He became certified by the American Culinary Federation and has won numerous awards for his participation in culinary competitions. He has cooked at the James Beard house in New York. Which is a charitable foundation supporting the culinary arts and an undeniable high point in any chef’s career.
Mark worked in Los Angeles and San Francisco before moving to the Verde Valley. He was the executive sous chef at the Enchantment for four years.
At T. Carl's, he states: 'I just want to provide our guests with a meal they enjoy. By combining colors, flavors and textures. I think I accomplish that goal."
So do the guests that have experienced Chef Pawloski's culinary skills and expertise first hand.
The variety of meals offered at the restaurant is contemporary continental with a Southwestern flare, utilizing the different chilis and spices native to Arizona.
The prices are reasonable for the high caliber of cuisine offered at T. Carl's.
T. Carl's is available to cater events such as weddings, birthdays and corporate retreats.
The restaurant was named after T. Carl Schnebly one of the original families that founded Sedona. The town was named after his wife Sedona in 1902.
May 26, Lisa Schnebly, great-granddaughter of T. Carl Schnebly, has a book signing at the resort promoting her children's book, The Three Sedonas.
So come and sample the cuisine at T. Carls Restaurant located at 1752 S. Hwy 179, Sedona.
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