TONIGHT: Casks & Cooks Featuring Dragoon Brewing at Loews Ventana Canyon

June 11, 2016
By Gloria Knott
By Gloria Knott

Casks & Cooks
6:30 p.m., Sat., June 11
Loews Ventana Canyon Resort
7000 N. Resort Drive
More Info
Loews Ventana Canyon Resort

It’s that time again.

Loews Ventana Canyon will welcome back the semi-annual barbecue Casks & Cooks event featuring Dragoon Brewing Company at 6:30 p.m. tonight.

The popular Casks & Cooks festival-like event features six different food stations and chefs, with matching beer pairings.

The beer for the event includes the following:

  • Dragoon IPA (cans and casks available)
  • Stronghold Session (casks available)
  • Ojo Blanco
  • Canadian Tuxedo
  • The Cinco
  • Biere del Bac
  • Sarcosuchus

Loews Ventana Canyon Casks & Cooks Menu

Entry Snack prepared by Chef Mike Behan (includes Dragoon IPA cans)

  • Crab, lobster, and shrimp posole boil
  • Green chile cheddar biscuits with smoked duck fat butter
  • Crab legs, baja shrimp and lobster — Served with corn on the cob, hominy, marbled potatoes, and fire roasted poblanos with cilantro, lime, lemon, jalapenos, and chili powder

Spanish Station prepared by Chef Ken Harvey

  • Butterfield chicken a la Parrilla — Chanterelles, coal cooked potatoes, carrots, and onions
  • Whole smoked and grilled branzino
  • Mesquite charred octopus, peaches, and citrus salad

Spicy Barbecue Station prepared by Chef Hussain

  • Ghost pepper smoked pork belly — Mesquite honey, bay leaf, star anise glaze, coriander seed, and kale sprouts
  • IPA brined ribs — Coffee mop sauce, tamale fried tobacco onion rings, and burned lemon
  • Beer and buttered corn on the cob — IPA, oranges, bay leaf, garlic, and smoked salt
  • Molasses baked beans — Pork jus and prime beef
  • Green chile and cheddar spoon bread — Whipped bacon butter and apricot honey jam

Mexican Station prepared by Chefs Cassy and Ashley

  • Michelada — Tajin chamoye rim
  • Escabeche potato
  • Lamb tacos el pastor — Lamb shoulder, achiote papaya, smoked pineapple, Dragoon beer, mesquite flour tortilla, creamy cilantro, tomato, and cucumber pico

Brazilian Station prepared by Chef Paulo

  • Feijoada — Black bean stew, housemade pork sausage, bacon, ribs, white rice, collard greens, orange, and farofa
  • Shrimp Moqueca — Brazilian curry with coconut milk, palm oil, and cilantro with yucca mash
  • Chicken Salpicao — Shredded chicken salad with apples, corn, green peas, and aioli
  • Palmito Torta — Savory pie with hearts of palm, tomatoes, and cream cheese

Pastry Station prepared by Chef Krista

  • Bacon cinnamon rolls — IPA caramel
  • Assorted doughnuts
  • Skillet brownies and ice cream
  • Beer popsicles
  • Toffee, nibs, and bourbon walnuts

Tickets for the event are priced at $65 per person. Casks & Cooks is a 21 and older event.

For more information, visit the Loews Ventana Canyon Resort. To make reservations, call 520-299-2020, extension 5107.

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