Sales Manager from Hamilton Distillers lends a hand with the menu.
PY Steakhouse, located just inside Casino Del Sol, continues their “Dinner with Chefs” series from 6 – 9 p.m. on Tuesday, July 9.
This month, executive chef Ryan Clark is getting a helping hand from Whiskey Del Bac’s Sales Manager, Peter Coronel, and will be pairing three cocktails with each of the three courses — plus, and additional “Welcome Cocktail.”
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Seats range from $75 to $125 per person, and you can call (520)Â 324-9350 to make your reservations.
If you’d like to leave with a souvenir, you can pick up a Whiskey Del Bac Snifter for $15 each.
“Dinner with Chefs” July Menu
Welcome Cocktail
Corona de Tucson – Whiskey Del Bac, Sweet Vermouth, Ancho Chile Liqueur, Coffee, and Orange Bitters
First Course
Venison Carpaccio – Cocoa Nib Crusted, Ricotta Salata, Shaved Stone Fruit, Baby Arugula, and Black Walnut Vinegar
Paired with the Firebird – Dorado Whiskey Del Bac, Lemon, Apricot Brandy, Ginger Beer, and Mint
Second Course
Ballotine of Wild Pheasant – Citrus-Rosemary Glaze, Spring Onion-Garlic Soubise, Strawberry-Blue Cheese Tart, and Roasted Pheasant Demi
Paired with an Easy Breather – Old Pueblo Whiskey Del Bac, Lemon, Crème de Cacao, Cinnamon Syrup, and Strawberry
Third Course
Valrhona Chocolate Budino – Fermented Banana Caramel and Shaken Cream
Paired with a Distillers Cut “Cognac Cask”
Dinner with Chefs 2019 Lineup
August 2019Â – Dragoon Brewing Company founder, Tristan White
September 2019Â –Â Master Sommelier at Court of Master Sommeliers Americas, Laura Williamson
October 2019Â – Little Rituals bar director, Aaron Defeo
November 2019Â – Lagunitas Brewing Company market manager, Shaun Nadeau
December 2019Â – 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.
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.
