The Sanctuary on Camelback Mountain

Hip and luxurious, the Sanctuary on Camelback Mountain is just what its name implies – an elegant retreat, where you can indulge yourself in endless pampering. Snuggled high on Camelback Mountain, the views of the Valley of the Sun are spectacular especially from the fashionable Jade Bar, and Elements, the resort’s equally popular restaurant.

Unexpected room amenities, like the bottle of “Sweet Dreams” aromatherapy scent, which was sprayed on my pillow as a nightly turn-down comfort and was mine to keep, and the fashionable complimentary wicker slippers, were added delights.

“This is the closest thing to Bali,” I thought, as I walked through the thicket of towering bamboo and into the Zen-like ambiance of the Sanctuary on Camelback Mountain Spa. A stream, with smooth river stones, runs through this indoor-outdoor spa, joyfully spilling into the reflecting ponds in the Zen meditation garden. After changing into an ultra-thick robe in the sleek locker room, I relaxed in a wicker chaise and gazed at the meditation garden. I was waiting to have the signature Jewel Facial. An attendant brought me an herbal tea and pointed out the fresh apples, lemon-infused water and herbal and chai teas. A steam room and a vitality lap pool were at the ready.

The young woman next to me was treating herself and her fiancé to a couples massage followed by wine and light fare in the Sanctum, a private stone-walled indoor/outdoor spa hideaway, with a secluded pool, deluge shower and fire pit. She was busy choosing the wine and entres from the restaurant menu. They were staying in one of the ultra-chic Sanctuary Spa Suites, graced with volcanic rock fireplaces, cactus atriums and outdoor steeping tubs. She said it was perfect. Later, she told me the Sanctum experience was romantic and wonderful.

My Jewel Facial was described as a “customized facial,” but I found it to be much more. French self-heating mud bubbled under my back, soothing away my tension, and more French mud tickled the soles of my feet under wet towels and cellophane, as Laurie, my esthetician, deeply massaged my neck, hands and arms, with strong, soothing fingers. This was a great beginning for a facial. After cleansing and toning my face, she chose a papaya enzyme masque to exfoliate my complexion. Not satisfied, Laurie swathed my complexion in a stronger alpha hydroxy masque for further exfoliation. Next, she gave me a wonderful scalp and face massage that lasted a long time. This was followed by a refreshing peel-off masque and more massaging of my feet, neck and arms. Finally, she applied a rejuvenating serum to give my face a lift. I felt relaxed, pampered and beautiful! For once, I wasn’t going out, so the serum worked its magic all night, without being handicapped by make-up.

In the morning, I upped my heart rate on a treadmill in the fitness center, took the 10 a.m. hike with one of the activity directors, and then lazed by the infinity pool. I didn’t have time to try any, but the private consultations looked fascinating: acupuncture, astrology, inner harmony, guided imagery meditation, tarot cards, numerology, labyrinth walking meditation, nutrition, biofeedback and a Horse-to-Heart session a la the “Horse Whisperer,” with a life coach and a horse. The Winter Candlelight Watsu treatment, floating in the arms of the therapist after dark with votive candles illuminating the heated Watsu Pool, was another Sanctuary treatment I’d like to try.

Recipe
Lobster Salad with Fennel & Golden Tomato Vinaigrette
Yield: 4 Servings Chef Charles Wiley
1 (1-1/2lb.)     Live Lobster
2 tsp.             Olive oil
1/ 2 each        Red onion, sliced
5 each            Baby fennel (substitute 1 bulb of regular fennel)
1 Tbsp.           Fennel tops, snipped
To taste         Sea salt and freshly ground black pepper
3 oz.              Salad greens
1/3-cup          Golden tomato vinaigrette (recipe to follow)
1 each            Red tomato, diced
4 sprigs           Chervil
1. Steam the lobster approx. 7 minutes until almost done; plunge into ice water. Remove meat from tail, claws and knuckles. Reserve claws, slicing each one in half, and chop the remaining meat coarsely.
2. Heat a medium skillet and add the olive oil. Add the red onion and fennel and cook until tender. Add the fennel tops, season with salt and pepper and add the lobster; cover and remove from the heat.
3. Toss the greens in a bowl with two tablespoons of the vinaigrette. Arrange in a pile on the far edge of four large plates.
4. Divide the lobster fennel mixture (except the claws) between the four plates, placing it in the center of the plate; top each pile with a lobster claw.
5. Spoon the remaining vinaigrette in front of the lobster mixture and garnish with the red tomatoes and chervil.

Golden Tomato Vinaigrette
Yield: 1 cup
1 tsp.+ 2 Tbsp.      Extra virgin olive oil
1 each                  Shallot, diced
1/4 cup                 White wine
1 med.                  Lemon; zest and juice
1 large                  Golden tomato, cored and seeded
1 tsp.                   Dijon mustard
1/4ј tsp.               Sea salt
Pinch                    Freshly ground black pepper
1. Heat 1 tsp. of the olive oil in a small saucepan over medium heat. Add shallot and sauté until translucent. Add white wine and lemon zest and reduce by half; transfer to a blender.
2. Add tomato, mustard, and lemon juice to the blender and puree. With the motor running, add the remaining oil in a stream. Season with salt and pepper. Adjust consistency with a few drops of water if vinaigrette is too thick.

Cervena Venison Loin
organic vegetables, parsnip potato cake, and balsamic chili glaze
1                         6 oz. cervena venison loin
1/2 tbsp               ground tellicherry peppercorns
1 sprig                  fresh rosemary
1                         Idaho potato (peeled & cleaned)
1                         parsnip (peeled & cleaned)
4oz.                     olive oil
1cup                    balsamic vinegar
1/2cup                 honey
2cloves                garlic
1sprig                  thyme
1/8tspn               red pepper flakes
2                        cipollini onions
2                        baby carrots
1cups                  spinach
1. Grind peppercorns and chop parsley. Season venison with salt, peppercorns, and rosemary. Sear both sides of venison on high heat for 1 minute. Place venison in oven at 350 degrees for 4 minutes. Let rest.
2. Julienne potato and parsnip. Mix together in shallow 8 inch saute pan. Add oil. Once oil begins to smoke add potato cake. Keep the pan moving so that the potato cake doesn’t stick. Cook for 5 minutes. Let potato cakes brown on each side. Remove from oil.
3. Combine balsamic vinegar, garlic, thyme, and red pepper flakes in a shallow sauce pan. Reduce by 2/3rds. Add honey. Reduce for 2 min, strain. Season with salt and pepper.
4. Reheat venison in oven for 2 minutes
5. Saute fresh baby carrots and cipollini onions. Add spinach
6. Place potato cake in center of plate with vegetables. Slice venison thinly and place on top of vegetables. Drizzle balsamic chili glaze around plate. Garnish with fresh herbs.

Suggested improvements:
To be honest, I loved everything. But FYI: the resort is built into the side of a mountain on 53 acres. The walk down through the gardens from my room to the pool and spa was easy. Going back up was a workout. But you don’t have to walk. The staff has golf carts at the ready day and night to chauffer guests up and down. As a member of Small Luxury Hotels of the World, the Sanctuary’s guest rooms and casitas are expansive, with wood-burning fireplaces and glass sunrooms. The sleek spa casitas range from 650 to 1,500 square feet and six private mountaintop homes, with pools, patios and lavish furnishings are also available. Five tennis courts and tennis clinics with the pros, reserved tee times on several of the valley’s championship golf courses and workout classes including Pilates, yoga and chi gun make a stay at The Sanctuary on Camelback Mountain an experience that is truly above it all.

Barbara Beckley

Destinations : Arizona : Scottsdale : The Sanctuary on Camelback Mountain