“Grange Within Range” hosts “Chiles, Chocolate & Chemistry” dinner at Tohono Chul Garden Bistro (MENU)

Ingredients sourced locally and served onto your plate.

Last modified on October 5th, 2018 at 9:50 am

Grange within Range dinner (Credit: Tohono Chul Garden Bistro)

19oct5:30 pm9:30 pmChiles, Chocolate & ChemistryGrange within Range dinner series5:30 pm - 9:30 pm AZ Tohono Chul Garden Bistro

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
Featured Local Purveyors:

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.

Matt Sterner is a journalist, novelist, loves films, and would like to think he's a filmmaker. When he's not eating awesome food, he likes to talk and write about it.
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