Cocktail-Paired Dinner at The Gladly to Feature Chef Gregory Casale
The Gladly in Phoenix.
Later this month Citizen Public House chef Bernie Kantak will welcome one of the true pioneers of the Valley food scene when chef Gregory Casale comes to the restaurant for a cocktail-paired dinner. In the early 90s Casale was one of the best chefs in town, turning out imaginative cuisine that was well before its time.
"If you look at the menus he was doing back then, you could open a restaurant and serve that food today," Kantak says of the chef.
And if that's not enough to entice you, wait til you hear who else will be joining forces for the six-couse dinner event.
Casale and Kantak will be joined in the kitchen by chef Kelly Fletcher, who recently left his post at House of Tricks after more than ten years to pursue his own projects. The cocktail menu will be left in the capable hands of Citizen's own Brandon Casey, The Gladly's Brian Goodwin, and guest mixologist Micah Olsen of Crudo.
And if that's not a dream team then we don't know what is.
The "When The Saints Go Marching Gin" dinner will be on Tuesday, April 29 at The Gladly at 6:00 p.m. The dinner costs $75 a person and cocktails will feature St. George Spirits. Call 602-759-8132 to reserve a seat.
Here's the menu:
FIRST COURSE Kelly Fletcher - Cauliflower bisque, toasted pine nuts, basil syrup micro basil & aged Manchego Brian Goodwin - "French 75" Pine nut fat-washed Botanivore Gin, lemon juice, sparkling brut rose, expressed lemon
SECOND COURSE Kelly Fletcher - Seared scallop, parsnip puree, coriander-citrus gastrique, baby kale & popcorn shoots Brian Goodwin - "Salt Water Sazerac" barrel-aged Breaking & Entering Bourbon, St. George Absinthe Verte, Peychaud's bitters, lemon peel
THIRD COURSE Bernie Kantak - Serrano ham cured butterfish, pimento, chorizo chips, potato & pea tendrils Brandon Casey - St. George California Agricole rum, yellow Chartreuse, grapefruit juice, olive oil, ruby Port mist
FOURTH COURSE Greg Casale - Olive oil braised pork shoulder, white bean and piquillio pepper puree, sautéed escarole, walnut golden raisin Romesco Micah Olsen - cocoa nib infused Breaking & Entering Bourbon, dry Sherry, orgeat, lemon, smoked paprika, expressed lemon peel
FIFTH COURSE Greg Casale - Harrisa rubbed and grilled tuna medallions, Moroccan spiced pickled vegetables and fresh mint salad, chickpea crêpes, saffron yogurt sauce Micah Olsen - St. George Dry Rye gin, St. George California Agricole rum, Hum botanical liqueur, beet & watermelon syrup, lemon juice, bitter lemon soda, melon ball, basil, fennel seed dust
SIXTH COURSE Bernie Kantak - Date cake, pistachio ice cream, roasted white chocolate cognac cream Brandon Casey - Hot mascarpone St. George Single Malt ice cream, St. George NOLA coffee liqueur, cold drip
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