What: Arizona Inn’s Spring Wine and Cocktail Dinner Series
When: Starting Friday, April 22, 2016 at 6:30pm
Where: The Arizona Inn
2200 E Elm St
Tucson, AZ 85719
The Arizona Inn will present a special series of monthly cocktail and wine dinners this spring. The dinners are part of Arizona Inn’s celebration of 85 years in Tucson. In collaboration with distinguished local purveyors, the Inn is offering three separate four-course pairing dinners featuring handcrafted local spirits and Arizona wines.
Each dinner features an original tasting menu created by the Arizona Inn’s executive chef, Sam Allison, designed to pay homage to the 1930 hotel’s history while highlighting local flavors and ingredients. For example, the Three Wells dinner menu takes an appropriately Southwestern spin with courses like a trio of street tacos, buffalo tenderloin with molé sauce and blue agave marinated shrimp. Each course is paired with a cocktail made with locally distilled spirits or (in June) an Arizona wine to complement the dish. For the Whiskey Del Bac and Three Wells dinners, the first course will be paired with a tasting flight of the evening’s featured spirits.
The series is designed to be interactive, engaging and educational; for each dinner, the distiller or winemaker will be in attendance to speak with guests and introduce the evening’s libations. In addition to featuring the spirits and wines at the dinners, the Inn features all three local labels on its cocktail and wine lists, and states they’re “proud to support other local businesses.” Seating is limited to 40 people to ensure an intimate experience.
Guests will be able to purchase bottles of their favorite showcased spirits and wines at the conclusion of the evening. The dinners begin at 6:30 pm and the cost is $65 per person (including pairings), exclusive of tax and gratuity. Reservations are required; booking early is strongly encouraged. For reservations, call (520) 325-1541 or e-mail firstname.lastname@example.org. For more information, visit the Arizona Inn on Facebook.
Menus for the upcoming dinners are below:
Featuring Stephen Paul, Founder and Distiller at Hamilton Distillers
Smoked Gouda, Housemade Orange Marmalade
Gorgonzola, Smoked Bacon, Tomato
Caper, Red Onion Cream Cheese, Smoked Salmon
Paired with a flight of all 3 Whiskeys
Smoked Duck with Grilled Endive, Dried Cherries, Compressed Peaches
Blood Orange Vinaigrette
Dorado Mesquite Smoked cocktail – Blood and Sand
(Dorado, ¾ oz Sweet Vermouth, ¾ oz Brandy, Grenadine ¾ oz Blood Orange Juice)
Grilled Lamb T-bone in North Carolina BBQ Sauce, with Seared Diver Scallops and Red Dragon Sauce and Mango Salsa
Oyster Mushroom Risotto Cake, Fingerling Sauté, Romanesco
Classic Unsmoked cocktail – Sherlock and Watson
(Classic, .5 oz Earl Grey Syrup, ½ squeeze Lemon Juice, Bitters)
S’mores Cake, German Chocolate Cake with Coconut ‘Bacon,’ Blue Corn Zucchini Bread Pudding
Paired with a Clear Mesquite Smoked Cocktail – Chocolate Smoke
(Clear Smoked and Godiva Dark Chocolate Liqueur)
Featuring Matt Montgomery, Cofounder and Distiller at Three Wells Distilling Company
Street Taco Trio: Braised Short Rib, Chipotle Chicken, Jackfruit Ceviche
Paired with a flight of Blue Agave, Sonora Silver, and Sonora Copper
Grilled Pineapple, Avocado, Red Onion and Watercress Salad
Paired with a Sonora Silver Cocktail
Buffalo Bistro Tenderloin in mole sauce, Blue Agave Marinated Shrimp with grilled mango, Tepary Bean Mash
Paired with a Blue Agave Cocktail
Chile Chocolate Cake, Caramel Flan, Mexican Wedding Cookies
Paired with a Sonora Copper Cocktail
Featuring Curt Dunham, Owner and Winemaker
Menu coming soon.