AZ Wines and Four Chefs at Lon's This Thursday

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

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



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



Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.