Tucson’s culinary grapevine has been abuzz with excitement ever since the word got out that Sam Fox was going to be opening a new restaurant concept in town. Word was that Fox Restaurant Concepts would be moving into the former Grant Road Lumber complex and opening a concept called The Yard with the restaurant Culinary Dropout as part of the project.
There hasn’t been any news in months, but yesterday’s Arizona Star had an article that pretty much said that as soon as the final details are worked out, construction would begin. Fox is aiming for September and he hopes that the restaurant/entertainment center will spark a mini-renaissance in the area.
I know I’m looking forward to the Culinary Dropout part of it and I hope Fox is right about bringing more people into that area of town. Kingfisher is just down the road and Dante’s Fire is across the street. We’ll all have to wait and see what happens.
But while that’s pretty big news for Tucson there’s even bigger things on the horizon for Sam Fox. (please note the majority of these photos have been liberally lifted from the Fox Restaurant Concepts website. I’ve taken a few, including the cover photo of North Italia’s arancini. It should also be noted that the photos are not the food that will be served.)
Today it was announced that Sam Fox will host a dinner at the James Beard House in New York City on Thursday June 23, 2016.
This is a great honor and who better than Fox to represent Arizona.
Fox will bring six of his chefs, sommelier Regan Jasper and his beverage director, Mat Snapp to New York.
Granted the only Fox concept found in Tucson that will be a part of evening is North Italia but still Sam Fox is Tucson bred and he got his start here. We’re might proud.
Here’s the list of chefs and menu complete with wine pairings. It all sounds so delectable.
PASSED APPETIZERS: Little Cleo’s – Chef Clint Woods, VP of Culinary
Sturgeon “Bacon & Eggs”
Quail Egg, Vivace Caviar, Pepper Cress
Crispy Thai Frog Legs
Nam Pla Caramel, Fried Garlic, Toasted Cashew
Peekytoe Crab Brioche
Pickling Spice Aioli, Chive Scape
WINE PAIRING: Pierre Gimonnet et Fils “Cuvée Gastronome 1er” Brut, Champagne, France 2009
FIRST COURSE: Culinary Dropout – Chef Christopher Wolven
Sonoma Lamb Belly
Artichoke Tartar, Pickled Ramps, Sprouted Grain Croustade, Garden Blooms
WINE PAIRING: Domaines Ott “Clos Mireille” (RosÉ) CÔtes de Provence, France 2015
SECOND COURSE: Flower Child – Chef Jason Frandsen
Perfect Fava Bean, White Asparagus, Minor’s Lettuce, Yuzu Koshu, Bonito
WINE PAIRING: Hans Wirsching “Iphofer Kronsberg Vineyard” (Silvaner) Kabinett Trocken, Franken, Germany 2014
THIRD COURSE: True Food Kitchen – Chef Brad Brunin
Wild Chinook Salmon
Smoked Quinoa, Green Garbanzo, Organic Corn, Fresh Japanese Horseradish
WINE PAIRING: Dutton-Goldfield “Fox Block Ten” (Pinot Noir) Russian River Valley, California 2014
FOURTH COURSE: North Italia – Chef Chris Curtiss
Dry Aged Flannery Beef
Sheep’s Milk Agnolotti, Oven Dried Cherry Tomato, Nettle Puree
WINE PAIRING: Clos Mogador (Red Blend) Priorot, Spain 2012
DESSERT: The Henry – Chef Plinio Sandalio
Coconut Rice Pudding
Pandan Ice Cream, Date Caramel, Mango Curd, Cashew “Cracker Jacks”
WINE PAIRING: Château Rieussec Sauternes, Bordeaux, France 2013
I know we can’t be there in person but the links below are the next best thing.
Sam’s Instagram @samfox_official and Fox Restaurant Concepts @foxrestaurantconcepts.
For a behind-the-scenes look at what it takes for chefs to create a multi-course meal in the same kitchen where Chef Beard entertained friends and taught students for more than a quarter of a century and for a live streaming of the dinner, visit <span “=””>www.jbfkitchencam.org<span “=””>.