It’s been a least a couple of years now since Pearly Baker Fermentables opened its doors on the southwest corner of Scott Avenue and Broadway Boulevard. In that short amount of time, it’s become a prime downtown destination for natural, classic, and honest wines from around the world.
Fun fact: The store takes its name from notable prohibitionist Pearly Baker who was the head of the Anti-Saloon League in the late 1800s.
Wine Dinner
In April, Pearly Baker presented its first set of collaborative dinners with local restaurants and distributors. The crew is now pleased to keep the wine train rollin’ by teaming up with Penca Restaurante and Forbes Meat Co. this month.
First up, they’re hosting the Penca wine dinner with L.A. Cetto on Sunday, May 21 at 5:30 p.m. Tickets are $130 per person and include a multi-course wine pairing dinner featuring Chile Relleno, empanadas, and more.
About the winery: “For seven generations, our family has been devoted to the art of producing wine. Since 1928, located within Valle de Guadalupe, we express care and respect for nature through components such as the climate, the ground, and our quality standards to produce vines in our fields.”
Penca Wine Pairing Dinner Menu (Sunday, May 21)
Snack
- Chips and Salsa (V)
First Course (choice of)
- Ceviche – lime-marinated market fish, red onion, cucumber, serrano, roasted corn, cilantro, avocado, and hoja santa oil
- Ensalada Mixta – mixed baby leaf lettuce, carrots, jícama, corn, roasted squash, pepitas, and a lemon vinaigrette
- Paired with Sierra Blanca – Sauvignon Blanc
Second Course
- Empanadas – Mixed baby leaf lettuce, carrots, jícama, corn, roasted squash, pepitas, lemon vinaigrette
- Paired with Sierra Blanca – Zinfandel Rosé
Third Course
- Rajas Con Hongos (V) – grilled poblano chile, caramelized onion, roasted mushroom, and cashew crema
- Paired with Sierra Blanca – Cabernet Sauvignon
Fourth Course (choice of)
- Manchamanteles – grilled bone-in pork chop with spiced tomato-fruit mole, masa cakes, and grilled onion
- Chile Relleno (V) – roasted poblano chile, sautéed spinach, mushroom, squash, and amaranth on a creamy cashew tomato salsa
- Paired with Sierra Blanca – Tempranillo
Fifth Course
- Churros – salted dulce de leche, chocolate ganache
For more information and to purchase your ticket, visit pearlybakerfermentables.square.site.
Then, a little later in May — the last day of the month, as a matter of fact — is another incredible dream team of local food fantasies. This dinner is really happening, though. On Wednesday, May 31 at 6 p.m., Pearly Baker is hosting Wagyu Whiskey Wednesday with Forbes Meat Co. at Owls Club.
Tickets are $165 per person and include multiple courses of whiskey, food, and great times.
Whiskey Dinner
Owls Club Whiskey Wednesday Dinner Menu (Wednesday, May 31)
Welcome Cocktail
- Hitachino High Ball
- Snacks on the table
First Course
- Wagyu Onigiri two ways (two ounces)(raw/seared) – sushi rice and wasabi, cucumber salad
- Paired with a shot of Japanese Whiskey (TBA)
- Ben Forbes joins the course to talk about beef
Second Course
- East meets West Japanese BBQ (two ounces) – Wagyu seared and sliced, milk bread from August Rhodes, kimchi from Luoyi
- Paired with a can of Harland Rice Lager with a shot of Japanese Whiskey (TBA)
- Talk from Luoyi about kimchi
Third Course
- Cold Soba Noodle Bowl – with a two-ounce Yakitori grilled skewer, a ginger/scallion chili crisp sauce, peanuts, and furikake
- Paired with a shot of Miyashita Shuzo Nigori ‘Sacred Mist’ Honjozo Sake
- Talk from Josh Osteen of Pearly Baker about sake
Fourth Course
- Mochi and a Kit Kat
For more information and to purchase your ticket, visit pearlybakerfermentables.square.site.
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.
