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)Â 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 2019Â –Â Hamilton Distillers National Director of Sales & Public Relations, Dale Riggins
August 2019Â –Â Dragoon Brewing Company Founder, Tristan White
September 2019Â –Â Master Sommelier at Court of Master Sommeliers Americas, Laura Williamson
October 2019Â –Â Little Rituals Bar Director, Aaron Defeo
November 2019Â –Â Lagunitas Brewing Company Market Manager, Shaun Nadeau
December 2019Â –Â 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.
