Audio By Carbonatix
A week ago, chef Payton Curry wasted no time in rolling out a totally revamped menu at Tempe’s
Caffe Boa, where he just started working a couple weeks ago.
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Now he’s already getting into the swing of special events, with the first of many locavore wine dinners to come.
On Thursday, November 12, the restaurant teams up with Lioco Winery for a six-course pairing dinner featuring ingredients from Black Mesa Ranch, Seacat Gardens, and McClendon Select. The duck confit porcini ravioli with braised pork shoulder and winter root vegetables sounds especially mouthwatering . . . Check out the menu: Lioco dinner.pdf
Locally sourced ingredients are big at Caffe Boa (90 percent of their ingredients, they say), and take an even bigger role with the arrival of Curry, who was a regular fixture at the Old Town Farmers Market and championed “farm to table” cooking when he was chef at Digestif in Scottsdale. Tomorrow, he plans to announce his involvement with the Tempe Urban Garden Project.
Reservations for the wine dinner start at 6 p.m. and the cost (including wine pairings) is $79 per person. Call 480-968-9112 to secure your spot.
