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It will be a sort of Noca family reunion when chef Chris Curtiss returns to the Biltmore restaurant’s kitchen next week. As many Valley diners will remember, Curtiss opened the restaurant as executive chef back in 2008. And it was Curtiss who was at the helm when the restaurant earned a spot on the semifinalist list for Best New Restaurant in the 2009 James Beard Awards.
On Wednesday, June 25 Noca will begin its Family Dinner Series, starting with a dinner event with chef Curtiss. The restaurant is offering two menu options.
See also: Chris Curtiss Dishes on His First Phoenix Gig and Why Food Network Sucks
Curtiss left Noca in 2011 and landed a gig working for Sam Fox as executive chef at North Arcadia. Curtiss stayed at that restaurants until about a year ago, when he took a job working for Michael Mina as executive chef of Bourbon Steak at the Fairmont Scottsdale Princess.
During the Family Dinner Series event, diners will be able to choose from either a four-course or six-course menu. Four courses will cost $65 and six courses will cost $90. Wine pairings (listed below each course) will be available for an additional $30 a person (four courses) or $45 a person (six courses).
Seatings will be available at 5:30, 6 and 6:30 p.m. and then at 7:30, 8, and 8:30 p.m. For a reservation call 602-956-6622.
Four Course menu
First Course: Crudo Duo
Kinmedai: Spicy Ponzu, Umeboshi, Brown Rice Cracker
Isaki: Preserved Lemon, Shiso, Crispy Ginger
Château La Tarcière “La Levraudiere” Muscadet 2011
Second Course: Wild King Salmon
Chanterelle, English Pea, Squid Ink
Paul Hobbs “Crossbarn” Pinot Noir 2012
Third Course: Japanese Miyazaki Wagyu Beef
Tallow Confit Potatoes, Charred Broccolini, Miso Demi
Domaine De Courteillac Bordeaux Supérieur 2009
Dessert: Sticky Toffee Pudding
Toffee Sauce, Greek Yogurt, Lime
Rare Wine Company “Boston Bual” Madiera
Six Course menu
First Course: Crudo Duo
Kinmedai: Spicy Ponzu, Umeboshi, Brown Rice Cracker
Isaki: Preserved Lemon, Shiso, Crispy Ginger
Château La Tarcière “La Levraudiere” Muscadet 2011
Second Course: Wild Black Bass
Baby Heirloom Tomatoes, Fennel, Citrus,
Rafael Palacios “Sabrego” Godello 2011
Third Course: Foie Gras Torchon
Stone Fruit, Swarnadwipa
Claudie & Bruno Bilancini “Les Pins” Monbazillac 2007
Fourth Course: Gnocchi
Sweet Pea Pesto, Pine Nut, Radicchio, Prosciutto
J.K. Carriere Rose of Pinot Noir 2012
Fifth Course: Wagyu Beef Duo
Wagyu Flat Iron: Twice Baked Fingerling Potatoes
Tongue Salad: Bone Marrow Vinaigrette
Domaine De Courteillac Bordeaux Supérieur 2009
Dessert: Sticky Toffee Pudding
Toffee Sauce, Greek Yogurt, Lime
Rare Wine Company “Boston Bual” Madiera
For more information, check out the Noca website.
