AZ Wines and Four Chefs at Lon's This Thursday

I couldn't possibly tell you how many emails I get about wine dinners every day. Let's just say, "many." Seems like the Valley is steeped in vino. But here's one that really caught my eye, a special dinner at Lon's at the Hermosa this Thursday. First off, the wines are...

By Michele Laudig

November 9, 2010

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I couldn't possibly tell you how many emails I get about wine dinners every day. Let's just say, "many." Seems like the Valley is steeped in vino.

But here's one that really caught my eye, a special dinner at Lon's at the Hermosa this Thursday.

First off, the wines are all from Arizona. Among them, Arizona Stronghold, Caduceus, Page Springs Cellars, Burning Tree Cellars, and Cellar Dwellers Wine Co.

Also intriguing is the collaboration between four high-profile local chefs for the five-course meal (check out the menu on the next page). Along with Lon's executive chef Jeremy Pacheco, Beau MacMillan from elements will be doing a "TBD" course, and Atlas Bistro chefs Joshua Riesner and Keenan Bosworth will cook up homemade gnocchi.

Rounding out the trifecta of intriguing details about this dinner is that a portion of the proceeds will be donated to Waste Not.

The dinner starts at 6:30, and is $99 per person, all inclusive. Seating is limited, so call 602-955-7878 for a reso.

Arizona Wine Dinner

November 11, 2010

reception

house-cured prosciutto and black mission fig

arizona stronghold, 2009 site archive sauvignon blanc

TBD - By Beau MacMillan, Elements at the Sanctuary

page spring cellars, 2011 "La Serrana" white blend

rainbow valley ricotta gnocchi, "tender belly" guanciale, bob's radicchio

Josh Reisner and Keenan Bosworth, Atlas Bistro

burning tree cellars, 2009 "The Peasant" red blend

bacon wrapped arizona rabbit loin

rabbit and apple empanada, arizona date soubise, huckleberry jus

cellar dwellars, 2008 "Tarantula Hawk" zinafandel

arizona baby lamb

smoked leg and tepary bean ragout, roasted loin, house smoked merguez

caduceus cellars, 2008 "Kitsune" sangiovese

poached seckle pear

salted arizona pecan brittle, rogue creamery "rogue river" blue cheese

page springs cellars, 2005 "F.I.S" cabernet port

executive chef - jeremy pacheco chef de cuisine - gerry coleman

sous chefs - james ducas and carl rossi pastry chef - trevor tucker

sommeliers - robert ofstedahl and rick fizz

Michele Laudig

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