Dinner with Chefs and Celebs is a monthly wine dinner event where we will feature 12 of Tucson’s top chefs at PY Steakhouse. The chefs will help you create a 3-course dinner menu using 2 different cuts of beef. Each month we will feature a different Chef or Celeb from around the Southern Arizona region. No cuts of beef will be duplicated throughout the entire year, meaning 24 different cuts of beef will be used or “1 Steer”.


JANUARY 30, 2018 at 6:30PM

John Pearlman Casino Del Sol


Coach and General Manager for FC Tucson Soccer, Premier Development League.

DINNER MENU  

Cocktail 
Meyer Lemon Drop

Lamb Leg Salad
Sous Vide, Herbs, Lemongrass, Fish Sauce, Peanuts, Toasted Rice

Lobster Agnolotti + Scallops
Lobster Shell Cream, Caramelized Fennel + Foam, Endive, Herb Oil

Winter Grapefruit Tart
Arizona Grapefruit Curd, Rosemary + Browned Butter Crust, Pamplemousse Meringue

 



February 22 at 6:30PM 

John Fina at Casino Del Sol

Featuring UA Grad, offensive lineman, 11year NFL player (10 yrs. with Buffalo Bills), played in 2 Superbowls.

MENU
Executive chef ryan clark welcomes john fina from intuitive surgical

Citrusfina
Stoli elite vodka, tangerine, minced jalapeno, basil, soda

Foie + scallop
Buttered brioche, potato, mango chutney, raspberry gastrique
Zind humbrecht gewurztraminer 2014

Fermented mushroom agnolotti
Toasted hazelnut + ricotta, wild mushrooms, mushroom brodo, fennel pollen
A to z wine works pinot noir 2014


Wagyu short rib
Red wine brined and braised, hayden mills polenta, fina’s wicked greens, confit-shallot-butter
Black stallion cabernet 2014

Mignardises
 


MARCH 22 at 6:30PM 

Wendy Gauthier at Casino Del Sol

Executive Chef & Owner of Chef Chic Catering

MENU: 

Garden Herb Julep

 
Crispy Chicken Skin
our pimento cheese, tapatio gel, yellow pepper coulis, mâche 
Poema Brut Cava, Spain           

Bacon Wrapped Pork Tenderloin 
goat cheese-sausage farce, greens, white chocolate-parsnip soubise,  apple + riesling sauce
2014 A.J. Adam Riesling Trocken, Dhroner Hofberg

Bacon-Popcorn Donut 
streusel-blueberry muffin ice cream
Heitz Cellars  “Ink Grade” Port, Napa Valley

 


APRIL 26 at 6:30PM 

Pricsilla Casper Kgun9 Reporter at Casino Del Sol


Priscilla Casper, Reporter at KGUN9.

MENU

Moscow Mule 
 
Lobster Bisque
brandy, tarragon cream, toasted pepita seeds + oil
NV Piper-Heidsieck, Champagne, France
 
Priscilla’s Garlicky Surf & Turf 
sous vide filet mignon, grilled jumbo shrimp, 
whipped potatoes & green beans, demi, tomato velouté
2015 Quilt, Cabernet Sauvignon, Napa Valley
 
Chocolate Lava Cake 
vanilla ice cream, berry puree, cocoa crumble
2012 Rodney Strong, Port, Sonoma County

 


May

Kenny Harvey and Team


Ken Harvey (and culinary team), Executive Chef at Loews Ventana Canyon Resort


June

Brian Smith


Executive Chef, Maynards Market & Kitchen


July

A.Q. Shipley


8 year NFL player, currently plays center for AZ Cardinals


August

Lupita Murillo


Reporter - KVOA News 4


September

Chris Edwards


Owner, Tucson Appliance


October

Kyle Nottingham


Executive Chef, Miraval Resort & Spa


November

Mayor Satish I. Hiremath


DDS, Mayor of Oro Valley, AZ


December

Tyler Fenton


Executive Chef/owner Reilly Craft Pizza & Drink