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.
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
rabbit and apple empanada,
cellar dwellars, 2008 "Tarantula Hawk" zinafandel
smoked leg and tepary bean ragout, roasted loin, house smoked merguez
caduceus cellars, 2008 "Kitsune" sangiovese
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
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
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