In the midst of their second annual “Grange within Range” dinner series, Tohono Chul Garden Bistro is delivering a “Chiles, Chocolate & Chemistry” menu from 5:30 – 8:30 p.m. on Friday, October 19.
This dinner will feature flavor profiles from local purveyors within a 75-mile radius, including cocktails with Three Wells Distilling Company‘s spirits.
Much like last month’s “Crop to Kitchen” dinner, this meal is sure to draw a crowd to the bistro and 49-acre park. Next month, the ingredients will be sourced within a 50-mile radius during the “Soil to Soul” dinner.
Tickets are $75 per person, which includes tax and service. The cocktail hour begins at 5:30 p.m. and dinner at 6:30 p.m.
“Chiles, Chocolate & Chemistry” Dinner Menu
- Buckaloo Pumpkin “Bon Bon” – pumpkin pie distillation, white chocolate, and ancho pipette
- Bacon and Egg – smoked E & R pork belly, sous vide quail egg, purple park potato, and fermented arbol aioli
- O’odham Squash “Caviar” – Sonoran white wheat blini, cascabel-goat milk crème fraiché
- Sonoran Campfire – Forbes sausage kebab, cocoa braised yucca, pasilla-chocolate, ash, and pliable smoke
- Tohono Bucco – cocoa braised short ribs, bone marrow flan, blistered chiles, tomatoes, Mexican saffron and carrot purée, and wolfberry glacé
- Cookies and Cream – mulato-Green Valley pecan sablè, prickly pear leche, burnt honey froth, and carbonated chocolate
- Abby Lee Farms
- Forbes Meat Company
- High Energy Agriculture
- Rattlebox Farm
- Southwinds Farm
- Three Wells Distilling Company
Tohono Chul Garden Bistro is located at 7366 N. Paseo Del Norte. For more information on the dinner and the rest of the series, call (520) 742-6455 or visit tohonochulpark.org.
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Article written by:
Matt Sterner
More about MattAt 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.
