1. Watson Lake Inn

    1. Watson Lake Inn

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    Prescott, AZ

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    Watson Lake Inn

    4.3 (10 reviews)
    Open Open 24 hours

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    During our 9-day trip to Arizona including the Grand Canyon, we stayed at five different hotels/B&B's. Our stay at Watson Lake Inn was among the best overall experiences we had, too bad we only had but one night there. Peter and Aime (and their pup Precious) are as friendly and kind as any hosts you will ever meet. And while our timing and schedule did not allow us to enjoy much time there, their home is beautiful with multiple opportunities to enjoy time there including sitting outside on the large deck or watching TV in the spacious family room. The breakfast that Chef Peter prepared was delicious with no detail overlooked. The homemade biscuits with homemade peach jam from their peach tree made me want more than the two that I had. We would love to return if our travels bring us to Prescott again.

    French toast and berries with local squash and sausage

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    Review Highlights - Watson Lake Inn

    Owners, Chef Peter and his wife Aime live on site with their two children and dog, Precious.

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    Arizona Culinary Institute - Where Passion Meets Profession at Arizona Culinary Institute

    Arizona Culinary Institute

    4.0(41 reviews)
    77.9 mi

    The Institute is in an office complex. The buildings are numbered. The Culinary Institute on your…read moreright on the protruding right side of the building as you face the building. When you exit from Shea Boulevard, it will be the very first left you can make on 114th St. From there on in you will be in the office complex. Just follow the numbers to where the institute is. The complex may be new and the maps have not changed. You may get proper directions when you. Just keep this in mind. Have a safe trip. The institute is a school, and you will be served food by students prepared by students. At the end of the meal you will get a short form asking your opinion of the meal and service. The school has its own way of doing things. Please be patient with them, they are students. For example they will not seat incomplete parties. You can be less patient with established restaurants that do the same things. The service is fine the students personable. Despite our group ordering almost one of everything, the execution was timely. No one complained that any of it was bad. We were served, without choice a seared Tuna appetizer. Some in our party did not care for anything close to raw, and were unhappy. Soup followed, of which the Gazpacho, (a cold soup) was excellent. They served a Pasta dish of bucatini: with heavy cream and panchetta. It was done to perfection, with the pasta being almost aldente and the pancetta lightly browned on one side. Other selections were chicken, short ribs and salmon. Prices varied but not very much. Expect to pay $30 plus tip and drink. Some items were a little less. The meal included a dessert of German Chocolate cake, which was thick and dark, permeated by coconut and abounded with a thick frosting. Coffee is served on request. What's served is what I call "ingredients food": it's flavor come from the ingredients themselves. Little technique is required. although technique was required for the Gazpacho. Salmon or Short ribs need steady cooking, and they had no adornments. You must know how to cook them. The how is simple, because baking is the one method. This is a really good place to go. Aside from having a very good meal you help others. Life as a Guinie Pig is not so bad at the Arizona Culinary Institute. Lunch anyone?

    Incredibly impressive! Had lunch today because a friend's husband is a student. Run by the…read morestudents, everything about this culinary experience is professional. The dining room is a big room with many tables. Attractively decorated with beautiful art hanging, beautiful tablescapes with the kitchen set off in the back. There were 3 app choices: I had a delicious citrus salad with greens, blu cheese and very tasty dressing. For my entree, I had a perfectly cooked salmon sitting on top of a bed of succotash. The dessert was a trio of tiny pastries - Cheesecake, lemon tart and a strawberry choc. mousse. Chocolate strawberries on the table as well. As good as any restaurant I've eaten at. Kudos to the students and school. I'll be back!

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    Arizona Culinary Institute - Passion Meets Profession at Arizona Culinary Institute

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    Arizona Culinary Institute - Hors d'oeuvres made by our ACI students

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    Hors d'oeuvres made by our ACI students

    Watson Lake Inn - cookingschools - Updated July 2026

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