| August 25, 2015 | 8:00am
Welcoming Bites and Sparkling Wine
Anyone who's eaten at both Binkley's Restaurant
and Rancho Pinot
can tell you that chefs Kevin Binkley and Chrysa Robertson have two different cuisine styles. And the chefs, who also are longtime friends, know it, too.
In fact, they've long debated — okay, joked — about whether Binkley's elaborate, precise food (often crafted using tweezers) or Robertson's natural, rustic food (she uses using tongs and a grill) is best.
Next month, they'll try to settle the argument once and for all. On Tuesday, September 15, at 6:30 p.m. chef Kevin Binkley of Binkley's Restaurant, Bink's Scottsdale and Midtown, and Cafe Bink will team up with chef Chrysa Robertson of Rancho Pinot for a dinner event called Tweezers v. Tongs.
For each course, the chefs have chosen several seasonal ingredients and each will prepare a different dish using the same ingredients for each course. Here's a preliminary menu:
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Pickled with Country Pork Terrine
Fresh with Chicken Liver Mousse
Tartare with Garnishes
Grilled with Corn & Lobster Mushrooms
Grilled Breast with Fig Chutney
Braised Leg with Apricot, Olive & Grits
To Be Determined
Tickets to the dinner, to be hosted hosted at Rancho Pinot, cost $90 per person and will included a welcome glass of sparkling wine. Seating will be at large community tables. Due to the nature of the dinner, the chefs will not be able to accommodate dietary restrictions or allergies.
For a reservation, e-mail firstname.lastname@example.org or call 480-367-8030.
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