Gin & Mushroom Pairing Dinner at The Coronet (MENU)

April 29, 2025

By Matt Sterner

The Coronet is hosting a five-course pairing dinner with Suncliffe Gin and Desert Pearl Mushrooms at 6 p.m. on Sunday, May 4.

Throughout the evening, you’ll meet the folks behind Suncliffe, a woman and LGBTQ-owned and operated Arizona business, and Desert Pearl Mushrooms, a local mushroom farm that supplies health enthusiasts, restaurants, and anyone craving some fungi.

Chefs Tanner Fleming and Mallorie Hart, along with bar manager Chris Halverson, will present the multi-course dinner. From the mushroom phyllo cups with mint ricotta and honey to the smoked trumpet mushroom sashimi dressed in lime-wasabi citronette, it’s a forest-to-table feast.

Tickets are $95 per person, can be purchased online, and include the following menu.

Five-Course Menu

Passed Appetizers

Pioppino Mushroom Phyllo Cups – mint ricotta, honey
Mushroom Pâté – rye cracker, pickled chestnut mushroom, fresh herbs
Paired with: Gin & Tonic

Second Course

Fried Oyster Mushrooms – pear-sage jam, gin pickle relish
Paired with: Negroni (gin, Cultivaro, house vermouth)

Third Course

Smoked Trumpet Mushroom Sashimi – frisée salad, lime wasabi citronette
Paired with: Artemis Martini (gin, sake, artemisia)

Fourth Course

Malaysian Mushroom Curry – pan-seared striped bass, coconut rice cake, broccolini
Paired with: Culture Club (gin, Cultivaro, mushroom, citrus)

Dessert

Basque Cheesecake – Dos Manos Apiary honey, mushroom cherry compote
Paired with: Cultivaro Neat Pour

When you arrive, enter through the main dining room for cocktails and appetizers. Then, dinner will be al fresco on the main patio.

Get your tickets ASAP!

The Coronet is located at 198 W. Cushing St. For more information, visit coronettucson.com. Purchase tickets at exploretock.com.

Also, read our recent Q&A with Coronet owner, Sally Kane.

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Article By

Matt Sterner

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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