Vero Amore Speakeasy ‘The Still’ To Host Jim Beam Dinner

Jim Beam Dinner

Sept. 30, 7:30pm

The Still

2920 N. Swan Road
More Info

Imagine a time when a handshake, knock, or a secret word was the key to gaining entrance to a world of bathtub gin, evening gloves, and rip-roaring jazz.

During the prohibition, a slew of underground bars were established to conceal the illicit behaviors of the young and thirsty. While the 1920s may have passed, the thrill of a hidden passageway hasn’t completely evaporated in Tucson.

The Still, hidden inside Vero Amore, will be hosting a four-course dinner on Wednesday, September 30. Each plate will feature a handcrafted Jim Beam cocktail, complementing the dish.

The Still Jim Beam Dinner Menu

First Course
  • Spicy Pork Meatballs–Pork meatballs with a Jim Beam, jicama and apple honey chutney
  • Paired with the Orchard Punch a blend of Jim Beam Apple, Jim Bean Honey, Cranberry Juice, Honey Syrup, Lemon
Second Course
  • Polenta Crab Croquette –Crispy fried polenta stuffed with crab and sage, topped with a Jim Beam Devils Cut chipotle mustard
  • Paired with the Devil’s Garden a mix of Jim Beam Devil’s Cut, Lime, Sage, Agave, Black Pepper

[pro_ad_display_adzone id=”10118″ info_text=”ADVERTISEMENT” info_text_position=”above” font_color=”#757575″ font_size=”10″ padding=”14″]

Third Course
  • Petit Bistro Steak–A pan seared small cut bistro steak, with a portabella mix, whipped ricotta peas, finished with a drizzle of Jim Beam Black reduction and red wine butter.
  • Paired with the Black Manhattan, a combination of Jim Beam Black, Averna Amaro, Black Walnut Bitters, Orange Twist
Fourth Course
  • White Chocolate and Cinnamon Mousse–Whipped white chocolate Mousse, with Jim Beam Fire and a raspberry liqueur sauce
  • Paired with the Pick me Up, a mixture of Cold brew coffee, Cream, Sugar, Jim Beam Fire, Cinnamon Dusted on top

The dinner takes place inside Vero Amore at The Still and costs $60 dollars per seat. To reserve a spot, text (520) 909-6299. But you didn’t hear that from us.

Sarah Pelfini is Tucson Foodie's 2015 summer intern. She is currently studying journalism and Chinese at the University of Arizona.

Sonoran Restaurant Week is happening in
00 days
00 hr
00 min
00 sec