Just because the weekend is over doesn't mean you have to starve. Here's what we've got on our plate this week.
Beyond Frybread - Discovering Diné Nuevo Cuisine
This Thursday, July 18, Tertio winebar chef Renetto-Mario Etsitty will create a one-of-a-kind Navajo-influenced menu for "Beyond Frybread -- Discovering Diné Nuevo Cuisine," a five-course wine dinner. The meal includes dishes such as pumpkin tamales and fried squash blossoms, stuffed rabbit, and a blue corn crepe. Each course will be paired with a wine, and the selections include vintages such as the 2009 Wise Guy Sauvignon Blanc and 2010 Central Coast Syrah. The dinner costs $55 and will begin at 6:30 p.m. Vegan/vegetarian options are available. Visit Facebook for more information or email [email protected] for a reservation.
Sommelier Showdown
On Wednesday, July 17, Cowboy Ciao sommelier Peter Kasperski will take on a challenger in a wine competition to test the best. He'll be up again John Germain, of Vintage 95 in Chandler, in a five-course showdown to come out ahead in a vino a vino duel. Five courses and 10 different wines will cost $60 a persom. For reservations, call 480-946-3111.
Flavors of Summer Tavolo Dinner
In Italian, "tavolo," means "long table" and this Thursday, July 18 Queen Creek Olive Mill will host up to 32 guests for a long table dinner featuring its own olive oils, tapenade, and wine. The four-course dinner will begin at 6:30 p.m. and will include courses such as Pork Shop sausage stuffed with cremini mushrooms and drizzled with Queen Creek Olive Mill Extra Virgin Olive Oil and pan roasted halibut with Queen Creek Olive Mill Sweet Red Pepper and Olive Tapenade. Dinner and wine pairings costs $40. Contact Jessica Dargle for reservations at 480-888-9290.
Beer Dinner: Mudshark Brewing Company
This Thursday, July 18, El Palacio of Chandler will bring Lake Havasu's Mudshark Brewing Company to the Valley for a beer-pairing dinner. For $20 a person, diners will enjoy five-courses and beer pairings. Dinner's slated to include 7 Layer Salsa, steamed Mahi Mahi taco and a Mexican kebab of shrimp, chicken and steak served with a beer infused salsa verde. The summer beer pairing event starts at 7p.m. Reservations are recommended and can be made by calling 480-802-5770 or through Facebook.
Summer Food & Wine Series: Cooking with Summer Fruit
On Wednesday, July 17, Chef Chris Nicosia will continue the second edition of Sassi's Summer 2013 Food + Wine Series with a class titled "Cooking with Summer Fruit." The session will focus on preparing fruit-based dishes including roasted stuffed figs and peach bruschetta. The $49 cost includes several tastings of summer wines, a cooking demonstration and a light one-course meal featuring samples of the food presented during the demonstration. This session will feature summer wines such as Moscato, Prosecco, and Franciacorta Brut. For reservations call 480-502-9095.
