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“Dinner with Chefs” at PY Steakhouse to feature beverage consultant Ciaran Wiese

Events

June 6, 2019
By Matt Sterner

Three cocktails are making it to this month's menu.

PY Steakhouse, located just inside Casino Del Sol, continues their “Dinner with Chefs” series from 6 – 9 p.m. on Tuesday, June 11.

This month, executive chef Ryan Clark is getting a helping hand from beverage consultant, Ciaran Wiese, and will be pairing three cocktails with each of the three courses.

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Seats range from $75 to $125 per person, and you can call (520) 324-9350 to make your reservations.

“Dinner with Chefs” June Menu

First Course
  • Cochineal Cured Hamachi – with hibiscus ice, fresno, burnt padron, radish, lime, and cilantro
  • Paired with a Foraged Gin Collins/Sour – with St. George Botanivore Gin
Second Course
  • Wild Foraged Herb Pasta Dough – with agnolotti, house made ricotta cheese, summer vegetables, lactic brined green garlic and corn broth, and smoked olive oil
  • Paired with a Chia Julep – Del Bac Classic Whiskey, Chia seed, and Flower
Third Course
  • Broiled Aravaipa Apricots – with apricot olive oil vinaigrette and mascarpone lavender cream
  • Paired with a Dual Sonoran Tasting – Uvalama Bacanora and Del Bac Dorado

Dinner with Chefs 2019 Lineup

  • July 2019 – Hamilton Distillers National Director of Sales & Public Relations, Dale Riggins
  • August 2019 – Dragoon Brewing Company Founder, Tristan White
  • September 2019 – Master Sommelier at Court of Master Sommeliers Americas, Laura Williamson
  • October 2019 – Little Rituals Bar Director, Aaron Defeo
  • November 2019 – Lagunitas Brewing Company Market Manager, Shaun Nadeau
  • December 2019 – Speaking of Grains and Grapes Owner, Russ Kempton

PY Steakhouse is located at the Casino Del Sol Resort at 5655 W. Valencia Rd. To make a reservation, call (520) 324-9350. For more information, visit casinodelsol.com.

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Article By

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.

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