Some evenings at Pine Canyon feel different from the start. The sun dips behind the San Francisco Peaks, the air cools just enough to need a light sweater, and there’s a hum of anticipation as members gather, glasses in hand. This summer, that feeling found a new home in our Plated in the Pines series, a first for Pine Canyon and one that instantly became part of our summer rhythm.

Set under soft light and among friends, each evening brought together 50 guests for an intimate dining experience. The menus were crafted by some of Arizona’s most celebrated chefs, each one telling their own story through five thoughtful courses, paired perfectly with wines and cocktails.

Some of our featured chefs this season included two-time James Beard Award nominee Chef Stephen Jones and Chef Rochelle Daniel, Chef and partner at Atria in Flagstaff, a James Beard Semifinalist and 2023 Top Chef Foodist Award recipient. Their résumés are impressive, but it’s the way they connected with our members — sharing their passion for food and their craft — that made these nights memorable.

The response to our first Plated in the Pines season has been nothing short of incredible. In fact, it’s been so well received that we’re adding a surprise fourth chef to the line-up later this summer, one more reason for members to gather, raise a glass, and enjoy an unforgettable night.

For our members, evenings like these are about more than what’s on the plate. They’re about slowing down to enjoy something meaningful together, about conversations that carry on long after dessert is served, and about expanding the experiences we share as a community. Each one adds to the growing list of moments that, by summer’s end, have us all saying, “What a wonderful season it’s been.”