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)