A distinct scent wafts through the air; evoking thoughts of freshly baked bread drawn from the oven -

As the inviting smell dissipates, another rushes in, but this time of a crowded spice market in far away lands. "What do you smell?" coaxes world-renowned Scent Critic, Chandler Burr, as the audience attempts to identify the flavorful aroma that tingles their noses and whets their appetites. "What food could be in this legendary perfume?" Burr challenges his captivated listeners.

An elegant white china plate is placed in front of the guests as a barrage of scents intensify to reveal the answer: saffron. An illusion of the senses this is not, but a culinary journey being held on June 18 exclusively at The Carlyle, A Rosewood Hotel in New York that will test the complex relationship between taste and smell.

Dedicated to providing guests with one-of-a-kind experiences, Rosewood Hotels & Resort has called upon the natural pairing of cuisine and scent to launch a unique culinary journey with a series of Scent Dinners highlighting the delicate intricacies of food and fragrance.

Rosewood's Scent Dinners have been designed and will be hosted by Chandler Burr, Scent Critic for T, The New York Times Style Magazine and author of The Emperor of Scent: A Story of Perfume, Obsession, and the Last Mystery of the Senses. Burr has worked closely with The Carlyle's Executive Chef Jimmy Sakatos to create a multi-sensory journey through a rare six-course Scent Dinner, pairing select perfumes with spectacular dishes to highlight culinary essences found in chosen fragrances.

Burr and Sakatos will open Act I by immediately taking guests behind the scenes of the multi-billion dollar world of perfume. It will open with smelling exquisite perfume raw materials, from a natural essence of Sicilian lemon to a mouthwatering Granny Smith apple accord, the secrets behind the new blockbuster perfume Light Blue by Dolce & Gabbana. The dinner's aperitif, created by The Carlyle's new mixologist, Brian Van Flandern, is a Light Blue vodka martini, mixed with natural flavors to echo the lemon and apple essence in the fragrance. 

Bread is paired with a perfume from the niche Parisian house l'Artisan Parfumeur called Bois Farine, an astonishing olfactory concept of baking flour.

A tasting of hamachi & blue fin tuna is paired with a premium Japanese sake-and the brilliant perfume Sake from Fresh. 

Also being featured is l'Artisan Parfumeur's Saffran Troublant with black bass, fennel, artichoke and saffron crustacean jus and Roger & Gallet's Gingembre highlighting the ginger in both the perfume and Chef Sakatos' delicate butter-poached rock shrimp, heirloom baby carrots and carrot ginger emulsion.

In Act II's dessert course, Burr will reveal the connection between Tom Ford's Black Orchid and a delectable vanilla rum milkshake as well as Missoni's new self-titled perfume with a sweet dark chocolate brownie.  

"We are thrilled to be working with Mr. Burr - who is such a renowned scent expert - to launch the Rosewood Scent Dinners," said Robert Boulogne, Chief Operating Officer of Rosewood Hotels & Resorts. "The Scent Dinners illustrate one of the many exciting experiences Rosewood offers guests by introducing them to Mr. Burr in such an intimate setting, creating a memorable dining event that is both delectable and educational." 

Later this year, Burr will host an exquisite dinner at The Mansion on Turtle Creek, A Rosewood Hotel in Dallas where the newly appointed Executive Chef John Tesar will join Burr to create the Rosewood Scent Dinner with an outstanding New American angle.

Then at Inn of the Anasazi, A Rosewood Hotel in Santa Fe, Burr and Executive Chef Martin Rios will call upon the diverse spices and local produce of the Southwest to inflect this unique pairing menu to reflect this special location. For more information about upcoming Rosewood Scent Dinner dates, please visit rosewoodhotels.com. 

To make reservations for the Rosewood Scent Dinner at The Carlyle, please call 212.570.7192. Price of the event is $200 per person exclusive of tax and gratuity. Guests must call for reservations prior to May 15th. Due to the limited 17-person capacity, availability is first come, first serve.