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Collaborative Chef Dinner with Canadian Whiskey Theme 11/4

Best of Phoenix

This is a chef collaboration dinner not to be missed! Three notable Valley chefs, Chef Sean Currid (Blue Hound Kitchen & Cocktails), Chef Massimo De Francesca (SaltRock Southwest Kitchen in Sedona, Taggia in Scottsdale) and Matt Taylor (Gertrude’s Restaurant) are teaming up for a fun night celebrating Canadian whisky and the Great White North (Massimo and Matt are both Canadian).

“Barrely” Canadian Dinner Details

  • Wednesday, Nov. 4
  • Location: Blue Hound Kitchen & Cocktails (2 E. Jefferson St.)
  • 6pm (light passed hors d’oeuvres); 6:30pm (dinner begins)
  • 4-course dinner with Canadian whisky cocktail pairings by Stephanie Teslar, award-winning head bartender at Blue Hound.
  • $65 per person ++
  • Space is limited and a quick sell-out is expected. RSVP required: 602-258-0231

“Barrely” Candian Dinner Menu

Course 1: Foie Gras (Chef Massimo) – smoked blueberry butter, funnel cake, maple meringue, ice wine gelee, spiced whisky jus (Cocktail: Polar Ice Cap)

Course 2: Frisée and Watercress Salad (Chef Sean) – honey crisp apple, cheddar croquette (Cocktail: Buddy, Guy, Friend)

Course 3: Slow Roasted Tenderloin of Beef and Short Rib (Chef Sean) – salsify puree, fall vegetables, black truffle reduction (Cocktail: Border Bars)

Course 4: Nanaimo Bar (Chef Matt) – yuzu custard, cilantro jam, peanut butter, piment d’esplette (Cocktail: Canadian Chai)

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