Red Rock Cafe

Your Culinary Oasis in the Heart of

Red Rock Country

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Welcome to Red Rock Cafe, the culinary heart of Sedona! Nestled amidst the iconic red rocks, our cafe is your go-to destination for an eclectic blend of flavors. Our menu is a tapestry of original recipes crafted with the freshest ingredients, offering a unique twist on breakfast and lunch that captures the essence of Southwestern cuisine. From timeless classics to innovative dishes, we have something to satisfy every palate.

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​Strategically located at the crossroads of Sedona’s most sought-after attractions, we’re just a stone’s throw away from Bell Rock, Red Rock Crossing, and a plethora of hiking trails. Whether you’re looking to fuel up before a round of golf, unwind after a day of shopping, or indulge in luxury at Sedona’s top resorts, we’re conveniently situated to complement your Sedona experience. Plus, the natural wonders of Oak Creek Canyon and Slide Rock are just a quick drive away.​​​​​​​​​​​​

Owner & Executive Chef – EDEN  The Sedona Catering Company

 

Eden Archer is a entrepreneur, and the visionary behind EDEN, a refined yet rustic dining experience in the heart of Cottonwood, Arizona. As Owner and Executive Chef of both EDEN and The Sedona Catering Company, Eden has built her culinary brand around seasonal integrity, sustainable sourcing, and deeply rooted community partnerships with local farmers.

 

With a culinary philosophy grounded in honoring the land, Eden crafts vibrant, ingredient-driven menus that reflect the rhythms of nature. Her dishes celebrate the bounty of the high desert, blending innovation with respect for tradition.

 

A native of the San Juaquine Valley and daughter of grape farmer and master gardener, Eden grew up in a family that grew most of their own food. Eden honed her culinary skills in some of the country's top kitchens before settling in Northern Arizona to create a restaurant where food, place, and purpose intersect. Her leadership has made EDEN a destination for locals and tourists alike, and her catering company a favorite for intimate weddings, private retreats, and wellness-centered events in Sedona and the Verde Valley.​​​​​​​

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Farm to Table Menu

Summer Gazpaco

Served with a Strawberry Cucumber Salsa, Honey Cilantro Lime Vinaigrette and Fresh Herbs. 

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"Doing Small Things With Great Love."

Originally established in 2016 as Gerardo’s Italian Kitchen, we’re now proud to be known as Gerardo’s Pizzeria—with the same heart, beliefs, and family atmosphere that started it all. Our culinary passion lies in handcrafted pizza and pasta, both of which Chef Gerardo and his son, Gerardo Jr., have mastered through hands-on apprenticeships in Italy.

 

At Gerardo’s, our philosophy is simple: we keep no secrets in the kitchen and let the food speak for itself. We source from responsible producers, follow the rhythm of the seasons, and always stay curious. Our team is built on sharing knowledge and growing together.

 

The centerpiece of our kitchen is our wood-burning oven, where we prepare pizza, pasta, and bread daily—always from scratch. We balance tradition with innovation, staying rooted in the values of sustainability, quality, and care.

At Gerardo’s, our philosophy is simple: we keep no secrets in the kitchen and let the food speak for itself. We source from responsible producers, follow the rhythm of the seasons, and always stay curious. Our team is built on sharing knowledge and growing together.

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Farm to Table Menu

Cannoli

a classic Italian pastry originating from Sicily. It consists of a crispy, fried pastry shell shaped like a short tube and filled with a sweet, creamy filling.

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Our Mission

Home for New Beginnings works to provide children a loving, safe home when separated from their parents and assist in establishing long-term relationships with stable parental figures to prepare them for a successful life into adulthood. Our organization serves youth ages 6-17 in the Verde Valley who find themselves homeless and without a place. Regardless of the reason that put them in the situation, they deserve a home to break the cycle of poverty they may live in.

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Our Social Enterprise

To support the building of this essential group home, our social enterprise Divine Pies creates homemade local and fresh pies that are simply Divine! Find us at a variety of Farmer’s Markets throughout Verde Valley.​​​​​​​​​​​​​​​​​

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Farm to Table Menu

Home for new beginnings will be showcasing some amazing homemade desserts. 

Our mission is to provide the community with healthy, sustainable grass fed beef, raised the way nature intended.

Our cattle spend their life eating Native grasses on millions of acres of open range land in the beautiful state of Arizona. Our beef is a true ranch to plate experience, giving our customers peace of mind knowing we provide the highest quality meat possible. Our beef is 100% grass fed & grass finished, and prepared in our own USDA inspected facility in Arizona.​​

Creekside musicians

Gary Morgan and Mary Hudson

 writing songs and performing in Arizona USA. Loving every minute of it!

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Creekside.  Classic rock merged with country music and rhythm and blues, you get a little bit of everything when you get Creekside.  The Creekside duo is comprised of lead guitarist Gary Morgan and vocalist Mary Hudson.  The two share a passion for music and songwriting.  Gary is an accomplished musician and Mary’s vocals will grab your attention. The blend of the two talents is unexpectedly captivating!​​​​​​​​​​​​​

The Verde Valley Wine Consortium assists in creating, nurturing and advancing the Verde Valley as a significant and important wine region – locally, regionally, nationally and internationally – in every aspect of winemaking, wine culture, wine education and wine tourism.

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verdevalleywine.org

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Farm to Table Menu

The Verde Valley Wine Consortium will be providing a variety of white and red wine from local Verde Valley Vineyards.

Kelly Cathcart

Most of you know me as an insurance broker here in the Verde Valley for the past thirty years…and most of you that know me, know that my passion is growing vegetables and having them available for the public either at the farm, at my office, or at the local farmers markets. To go along with the vegetable passion, my second passion is good food created out of what I grow. The name of our farm is K and B Farms and we are located  ten miles South of Camp Verde off of highway 169 to the east.

 

Today I am happy to be preparing two vegetable dishes from our delicious harvest. The first dish is Calabacitas, it is a dish that is made out of Mexican summer squash, onions, green chiles, corn and Caso Fresca… all of the veggies are from the farm!!! The second dish is French onion soup made with three varieties of onions that we grow as well as our own garlic, this will be served with a cheese crouton, the bread for this crouton was graceful donated by the Village Baker in Flagstaff.

Jersey Girl Cheesecakes

Jersey Girl Cheesecakes is a small-batch dessert company based in Northern Arizona, known for crafting its unique cheesecake jars in over 60 varieties of rich, creamy cheesecakes using just four simple, high-quality ingredients. All cheesecakes are naturally gluten-free and made without preservatives or artificial ingredients. Owner Wendy Razo is passionate about creating unforgettable treats that bring people together. Jersey Girl is proud to support this fundraiser and believes in serving sweet memories—one cheesecake jar at a time.

Darren Alsup

With over a decade of culinary expertise, Darren is a seasoned chef renowned for delivering exquisite gourmet dining experiences. From leading high-end restaurant kitchens to designing bespoke menus as a private chef, he has built a reputation for excellence, creativity, and precision.

Specializing in private events, luxury catering, and working with celebrity clientele, He brings a refined touch to every dish—blending classical techniques with modern innovation to create memorable, elevated meals.

In addition to high-profile work, Darren is deeply committed to community impact and currently provides over 400 meals each week to low-income and homeless individuals in the Verde Valley, ensuring that quality, dignity, and nourishment reach those who need it most.

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