Phoenix chefs collaborate on creative dinners you won’t want to miss

What’s better than one talented chef? How about two?

Local restaurants and bars are starting the year on a friendly note, working together to host special dinners highlighting the talent of multiple local creatives.

For event attendees, that means a heavy dose of deliciousness coming together all in one spot. Here are three upcoming collaborations you won’t want to miss.

Sandfish x Saucisse

Jan. 23
4232 N. Seventh Ave.A restaurant chef and a pop-up chef are teaming up to bring a special dinner to the Melrose District this month. Chef Engin Onural’s Sandfish Sushi and Whiskey will welcome chef Nicholas Hyche’s Saucisse Supper Club to the restaurant.

Saucisse hosts monthly dinner events at Linger Longer Lounge, where Hyche also runs Der Wurst Hot Dogs.

On Jan. 23, he’ll bring his classic French techniques to the midtown Japanese eatery. The resulting dinner will consist of five courses plus a palate cleanser taking diners on a culinary journey.

Highlights of the menu include beef tartare made with Arizona grass-fed beef and crispy Japanese sweet potatoes, an oyster tasting, bourbon-glazed pork cheek with polenta and a persimmon and pumpkin dessert with miso and butternut squash ice cream.

The dinner will take place at 7 p.m. on Jan. 23. The meal is $80 per person and reservations can be made through the Saucisse Supper Club Instagram page.

Hush x Sonoran Pasta Co.

Jan. 26
14202 N. Scottsdale Road, #167, ScottsdaleThe menu at chef Dom Ruggiero’s Scottsdale restaurant includes one dish made with Sonoran Pasta Co. noodles. But now, Hush Public House and the local artisan pasta maker are teaming up to create a whole dinner together. The collaboration event will take place on Jan. 26 and includes a family-style four-course meal.

Start with bread from Barrio Bread, another celebrated Arizona producer, topped with whipped ricotta and honey. Next, crunch on “The Best Damn Caesar” before diving into the main event. Sonoran Pasta rigatoni will be served with Sunday sauce, meatballs, sausage and braciole. To finish, end the meal on a sweet note with classic chocolate chip cannoli.

The collaboration dinner will be available from 5 to 9 p.m. and costs $60 per person, plus tax and tip. Reservations are available online.

Tia Carmen x Chilte

Feb. 2

5350 E. Marriott Drive
The glamorous JW Marriott Phoenix Desert Ridge Resort & Spa is home to chef Angelo Sosa’s acclaimed eatery Tia Carmen. The restaurant pays homage to Sosa’s roots and his family. But on Feb. 2, customers will see a new side to the restaurant, as Sosa collaborates with chef Lawrence “LT” Smith of downtown Phoenix restaurant Chilte.

The event is part of a series dubbed “Tia + Chef.” In this installment, the two chefs will create a five-course dinner with drink pairings starting with mezcal paired with a mole lamb lollipop and ending with a Basque cheesecake. The main courses include aguachile with nori salsa macha and bone marrow mayo, a chile relleno and a machete, a type of elongated quesadilla, with green chorizo, huitlacoche and squash blossom.

The dinner will be available from 5 to 10 p.m. and tickets cost $95 plus tax and tip. Reservations can be made online.