Dinner with the Chefs

Tonight marks the beginning of an exciting opportunity for Tucson foodies. chef-ryan-clark-headshot

At the Casino del Sol’s, PY Steakhouse, Chef de Cuisine Ryan Clark, wilk kick off a yearlong series of wine dinners where he will partner with other local popular chefs to create a three-course wine dinner. What makes this series exciting is that throughout the year, the chefs will use various parts of cuts of beef. Two cuts per month with no repeats add up to an entire steer.

At $65 per person, these dinners are a real deal.

The list includes many of Tucson’s top chefs:

January           Brian Smith – Maynards Market & Kitchen

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February         Danny Perez

Danny-Perez-620x400

March              Virginia “Ginny” Wooters – Commoner & Co.

April                 Maria Mazon – Boca Taco

May                 Brandon Dillon and Tyler Fenton – Reilly Craft pizza & Drink

June                Devon Sanner – Carriage HouseDSCN2080

July                 Jonathan Landeen – Jonathan’s Cork

August             David Soloranzo – Hacienda del Sol

September      Ramiro Scavo – Red’s Smokehouse & Tap Room

October           Paulo Im – OBON sushi

November       Kyle Nottingham – Miraval Resort & Spa

December       Kenneth Foy – Dante’s Fire

Tonight’s menu sounds delectable:

PY Steakhouse Bread Service
Our Interpretation of Chef’s Beverage of Choice
Manhattan

Puffed Grass Fed Beef Tendon
bone marrow panna cotta, benne seed tuile, onion ash, pickled papaya
Chandon, Rose, California

Prime Beef & Local Beer
dragoon fermented prime strip loin, smoked egg yolk, mirepoix
2014 Haraszthy Family Cellars, Old Vine Zinfandel, Lodi

Extra Virgin Olive Oil Cake
spiced pear, smoked orange sorbet, del bac merengue
2012 Sonoma-Cutrer, Late Harvest Chardonnay, Sonoma County

February’s menu sounds just as intriguing:

Tuesday, February 21st at 6:00PM 
PY Steakhouse Bread Service 

Amuse 
our interpretation of chef’s beverage of choice
Red Bull & Vodka

Flat Iron Salpicon Salad
Pato Confit, Carrots, Sprouts, Radish, Cabbage, Cilantro Vinaigrette
2014 kiona estate “lemberger,” red mountain

Presta Coffee Rubbed Beef Tenderloin
Beet Puree, Spicy Consume, Edamame
2014 constentino “the franc,” lodi

Chocolate Hazelnut Tartlet
gianduja financier, whipped espresso, malted-milk-meringue

nv, rare wine co. historic series, charleston serial madeira

Dinner starts at 6:00 p.m.

Call 855 765-7829 for reservations. Seating is limited.

photo credit: from BuBBy USA