Nestled inside Casino Del Sol, PY Steakhouse is kicking off their annual “Dinner with Chefs” dinner series 6:30 – 9:30 p.m. on Tuesday, January 28.
With each year’s passing, the monthly event continues to change, get tastier, and grow into a much bigger culinary experience with its vast group of collaborators.
To put 2020 in perspective, PY Steakhouse and executive chef Ryan Clark are inviting local farmers from Southern Arizona into the kitchen to craft multi-course dinners with paired beverages.
First up, is Erik Stanford from Pivot Produce and will involve using hand-picked, mindfully-sourced, Arizona-grown ingredients.
“We’ll explore my culinary story and the cuisines of wintery rural Wisconsin, Katrina-ravaged New Orleans and the arid agriculture of the desert Southwest all while using ingredients grown or foraged right here in the Sonoran Desert.” said Erik Stanford.
Seats range from $75 – $125 per person and you can make reservations by calling (520) 324-9350.
“Dinner with Chefs” January Menu
Starters
- Welcome Wine – NV Nino Franco Prosecco Rustico, Italy
First Course
- Roasted and Lacto Fermented Cauliflower – Whipped Arizona goat cheese, roasted grapes, marcona almonds, and baby greens
- Paired with 2017 Truchard Roussanne, Carneros, California
Second Course
- Sauerkraut Braised Prime Short Rib – Wisconsin cheddar whipped potatoes, braised winter greens, radish slaw, and jus
- Paired with 2016 Sokol Blosser Dundee Hills, Pinot Noir Willamette Valley Oregon
Third Course
- NOLA Beignets – Champurrado and hand-picked chiltepin
- Paired with a 2017 Round Pond Late Harvest Sauvignon Blanc Rutherford, California
If you can’t make it out to the first dinner of the year, there’s going to be several other opportunities. The menus, dates, and times will be posted at least a month in advance of the event.
Dinner with Chefs 2019 Lineup
- February – Anne Loftfield, High Energy Agriculture
- March – Cathy Lolwing, Felicia’s Farm
- April – Iris Montaño-Madrigal, Covilli Brand Organics
- May – Michael Chrisemer, Future Sprouts
- June – Bill Shriver, Merchant’s Garden
- July – Elizabeth Sparks and Becky Yim, Tucson Village Farm
- August – Gabriel Vega, San Xavier Co-op Farm
- September – Velvet Button, Ramona Farms
- October – Clay Smith, Sleeping Frog Farms
- November – Jill Madden, Aravaipa Farms Orchard and Inn
- December – Barbara Eiswerth, Iskashitaa Refugee Harvesting Network
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 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.
