The Azul Restaurant & Lounge at the Westin La Paloma Resort & Spa will be offering their regular menu on Christmas Eve, but a special buffet on Christmas.
On the menu, you can expect to see prime rib, a holiday ham, and red velvet cake, but the entire buffet menu can be seen at westinlapalomaresort.com.
Seats are $56.95 and $29.95 for children 14 years and under.
Cup Cafe will be open both Christmas and Christmas Eve with an exceptional holiday menu.
Christmas Eve & Christmas Day Menu (4 – 8 p.m.)
Slow Roasted New York Strip – pink and green pepper crusted 12oz NY strip, broccolini, potato stack with caramelized onions, brie cheese, and demi-glace ($32)
Quinoa Stuffed Quail – quail stuffed with quinoa and chorizo, haricot verts, cranberry vinaigrette, and sweet potato au gratin ($26)
Butter Braised Diver Scallops – diver scallops, golden beet risotto, carrot, parsnip, and butternut squash coulis ($28)
Christmas Day Brunch Specials (9 a.m. – 3 p.m.)
House-Made Stuffed French Fruitcake – vanilla maple orange battered fruitcake, stuffed with blackberry tarragon mascarpone, whipped cream, and fresh berries ($11)
Creole Christmas Eggs – bell pepper rings stuffed with eggs, andouille sausage and Gruyere cheese, served with shrimp and grits, collard greens, and Bloody Mary beurre blanc ($14)
For more information, call (520) 798-1618 or visit hotelcongress.com.
DOWNTOWN Kitchen + Cocktails is offering a meal that reflects the flavors of Tucson and the best of the season.
In addition to the regular menu, a perfect three-course meal will also be available for $35 per person (plus tax and gratuity), and $20 for kids 12 and under.
First Course
Oaxacan Tomato Soup – with a cheese relleno and tortilla shards
Second Course
Roast Turkey Adobado – chorizo cornbread stuffing, maple scented pan gravy, chipotle molasses sweet potatoes, and gingered jalapeno orange cranberries
Third Course
Warm Oaxacan Bread Pudding – rum raisin ice cream and mezcal hard sauce
Harvest Restaurant is offering a few special editions to their brunch, lunch, and dinner menus on Christmas Eve.
Available from 11 a.m. – 2 p.m.
Sonoran Pit Ham Hash & Eggs – served with roasted corn and poblano peppers, avocado crema, and home fries ($12.90)
Ham and Vegetable Quiche – with spinach, mushrooms, asparagus, swiss cheese, and home fries ($9.50)
Breakfast Sandwich – two eggs with prosciutto, arugula, chipotle hollandaise, and bacon jam
served open face on a jumbo buttermilk biscuit with home fries ($13.90)
Available from 4 p.m. – 8 p.m.
Dijon Crusted Lamb Chops – served with mushroom risotto, seasonal
vegetables, and mint/lamb jus ($25.90)
Grilled NY Steak – topped with pearl onions and portobello mushrooms, served with whipped yukon gold potatoes, seasonal vegetables, and onion demi sauce ($24.90)
For more information, call (520) 731-1100 or visit harvestov.com to view their full menu.
Hilton Tucson El Conquistador Golf & Tennis Resort
Oyster Bar Tasting at Kingfisher (Credit: Jackie Tran)
Kingfisher Bar + Grill is serving dinner from the regular menu with some holiday specials from 5 – 8 p.m. on Christmas Eve, and will be closed on Christmas.
For more information and to make reservations, call (520) 323-7739 or visit kingfishertucson.com.
This Christmas, join Loews Ventana Canyon Resort for an unforgettable brunch.
Executive Chef Ken Harvey is working on a buffet featuring holiday classics like citrus brined turkey with prickly pear Cranberry sauce, rosemary and fine herb leg of lamb with apricot lemon chutney, sage stuffing, and green chili tamales.
The brunch is $84 per person.
For more information and to make reservations, call (520) 615-5496.
Celebrate this holiday season at Maynards and give your family and friends the gift of fine dining.
Chef Brian Smith and his culinary team are making this Christmas Eve inventive and memorable with their passion for heritage foods.
Appetizer
Pan seared scallops – Willcox apple butter, chiltepin, walnut-celery jam, celery hearts, thyme, and salt ($18)
Entrées
Mesquite smoked and braised ham hock – stewed runner beans, fermented pearl onion, balsamic confit, tomato, tarragon pistou, and Patagonia pea tendrils ($31)
Cast iron seared Wagyu ribeye – sauerkraut potato puree, parmesan roasted brussels sprouts, bone marrow butter, shaved horseradish, and ice plant ($45)
Dessert
Chocolate sponge cake – with cherry bavarian, pistachio anglaise, marcona almond, and chantilly cream ($10)
Reservations are suggested for the holiday dinner.
For more information and to make reservations, call (520) 545-0577 or visit maynardstucson.com.
At a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
