Executive Chef Ryan Clark is pleased to announce the third annual Dinner with Chefs series of culinary events at PY Steakhouse. For the new year, the theme has been updated to highlight local and regional beverage experts or “libationists.”
Dinner with Chefs is a monthly dinner series at PY Steakhouse that Chef Clark began two years ago. In 2017, renowned Tucson chefs, and in 2018, local celebrities, worked with Chef Clark and his culinary team once a month to create a unique three-course dinner using mindfully-sourced ingredients. Past Dinner with Chefs guest chefs have included nationally renowned James Beard Winner Chef Norman Van Aken, and local sports star AQ Shipley from the Arizona Cardinals.
For the 2019 series, each dinner will feature a special guest beverage expert, such as a wine maker, sommelier, bartender, brewer, or distiller, who will collaborate with Chef Clark, PY Steakhouse GM/Sommelier Jennifer Aspery, and the Casino Del Sol culinary team to create a multi-course dinner with paired beverages. The menus will all feature five-star Arizona prime beef and Arizona-grown products from more than 30 of Casino Del Sol’s local purveyor partnerships.
Prices range from $75-$125 plus gratuities. To make reservations call PY Steakhouse at 520-324-9350 or email Jennifer Aspery.
Tuesday, April 9 at 6:30pm
Diane Cline - National & International Director of Sales at Round Pond Estate
Will Olendorf - Sommelier at Maynards Market & Kitchen
Ciaran Wiese - Beverage Consultant
Dale Riggins - National Director of Sales & Public Relations at Hamilton Distillers - Whiskey Del Bac
Tristan White - Founder / Manager at Dragoon Brewing Co.
Laura Williamson - Master Sommelier at Court of Master Sommeliers Americas
Aaron Defeo - Bar Director at Little Rituals
Shaun Nadeau - Market Manager and Beer Salesman on Planet Earth at Lagunitas Brewing Company.
Russ Kempton - Owner and Founder at Speaking of Grapes & Granes
Tuesday, January 29 at 6:30pm
Elvira’s Bar Manager, Eric Harding
Chips and Hot Salsa
coronitas served with salted lemon-lime cordial
Ahi Tuna ‘Ceviche’
Fermented chile, cilantro, burnt annatto ash, lime oil, ańejo
singani 63, citric acid, cilantro, aquafaba, scarborough bitters
Tomatillo Braised Pork Shank
pickle-compressed onion, fresh salted cheese, cilantro, wood fired tortillas, cabbage
nuestra soledad mezcal, tomatillo, lime, chicharon, sal de gusano
Tres Leches Cake
dulce de leche gelato, milk crumb, caramelized banana + relish
milk punch with lustau brandy de jerez, lustau px, giffard banane
Tuesday, February 12 at 6:30pm
Feliz Jimenez - U.S. Brand Ambassador for Gil Family Estates.
$75+ per person. To make reservations call PY Steakhouse at 520-324-9350 or email Jennifer Aspery.
Thursday, March 14 at 6:30pm
John Hazak - Winemaker at Beaulieu Vineyard