Ingredients sourced locally and served onto your plate.
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.
