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Upcoming Event: Third Annual Local F&B Tasting

Agustin Kitchen and Slow Food Southern Arizona will host the third annual local F&B Tasting event at Mercado San Agustin on June 7th.

May 30, 2015

Upcoming Events

What: 2015 F&B Tasting
When: Next Sunday, June 7, 2015, 5:30pm—7:30pm
Where: Mercado San Agustin Courtyard
100 South Avenida del Convento
Tucson, AZ 85745

Agustin Kitchen and Slow Food Southern Arizona are teaming up to host the third annual Local F&B Tasting Event, an intimate 200-person event featuring local food, beer, and wine from a variety of local restaurants, breweries, vinyards and wineries.

FB Tasting Poster
 
The event is one of the largest fundraisers of the year for Slow Food Arizona’s scholarship program, which provides $1000 scholarships for teens to attend either culinary school or month-long programs in professional kitchens, through FERN and CCAP. Tickets are $45 per person, or $35 per person for SFSA members, and limited to 200 attendees. Chef Ryan Clark of Agustin Kitchen says they’ve already sold about 60% of the available tickets, and is confident that the event, like the tastings of previous years, will sell out before next Sunday: “We’re in a good place; it’s Tucson, people wait until the last minute.”

While the vendor list is similar to last year’s F&B Tasting, this year Clark is featuring a food and beer pairing in collaboration with Dragoon Brewery. Dragoon’s new brew, Ojo Blanco, will be paired with ceviche “snow cones” crafted by Clark. Shrimp, bay scallops, California sea bass, jicama, pinapple, peppers, and cilantro will be served chilled in cones, and topped with shaved ice flavored by a pineapple syrup and Ojo Blanco beer shandy. In keeping with Agustin Kitchen’s dedication to sourcing local ingredients, Clark will be purchasing what he can from local farms High Energy Agriculture, Sleeping Frog Farms, and Mission District. The shrimp, scallops, and sea bass will be arriving fresh from Santa Monica Seafood, a west coast seafood distributor who emphasizes sustainable fishing practices. In addition to appreciating Santa Monica Seafood’s work towards sustainable fishing, Clark points out that sourcing a majority of the seafood from the California coast allows him to work with fresh ingredients, instead of bringing in frozen fish from further away—certainly a must for a dish like ceviche. Given the fact that Tucson thermostats nearly exceeded 100 degrees yesterday, Clark anticipates the ceviche snow cones will be a welcome break from the heat.

In addition to the variety of food and drinks, attendees will be able to enjoy live music from local band Hey Bucko, who regularly appear at the Mercado’s Saturday Courtyard Music events. There will also be raffle prizes, with tickets for the raffle able to be purchased in advance or at the event for $5 per ticket.

The local restaurants in attendance will include:

Blu A Wine & Cheese Stop
Proper
Prep and Pastry
Agustin Kitchen
Acacia Real Food & Cocktails
Zona 78
Seis Kitchen & Catering
Caridad Community Kitchen

Local vineyards, wineries, and breweries featured will include:

Callaghan Vineyards
Arizona Stronghold
Pillsbury Wine Co
Dos Cabezas Wineworks
Dragoon Brewing Co.
Ten55 Brewing
Borderlands Brewing Co.
Old Bisbee Brewing Co.

Guests must bring a photo ID to the event and be be 21+ in order to receive a wristband for tastings. For more information, check out F&B Tasting’s Facebook Page. Tickets can be purchased through Eventbrite, here.







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