On Saturday, July 19, Vera Earl Ranch invites guests to an exclusive six-course dinner under the stars. The event pairs premium Arizona beef with boutique wines from Olabisi Wines of Napa Valley.
A Toast to Arizona Ranching and California Winemaking
This one-night-only event, set on The Mesa at Vera Earl Ranch, merges local ranching heritage with the artistry of small-batch California wine. Guests will enjoy a welcome pour upon arrival and a seated dinner featuring six dishes prepared by six local chefs.
Each course highlights Vera Earl Premium Beef. The wines, specially selected by Olabisi founder and winemaker Ted Osborne, aim to complement and elevate every bite. Osborne and his son, Kili, will attend the dinner and share their insights into the pairings.
Meet the Chefs Behind the Plates
The lineup includes chefs Danny Perez of Arizona Sands Club, David Bishow of Merit Foods, Trevor Routman of Los Milics Winery, and Obie Hindman of Mountain Oyster Club and Tucson City of Gastronomy.
Each chef will bring a distinct culinary voice to the table. Though the full list of participants is still growing, every dish promises a unique interpretation of locally raised beef paired with thoughtful winemaking.
Event Details and Tickets
- Date: Saturday, July 19
- Time: 6 p.m. arrival, 6:30 p.m. first course
- Location: Vera Earl Ranch, P846+54, Sonoita, AZ 85637
- Tickets: $200 per person (Tucson Foodie Insiders can use their Vera Earl $20 voucher towards this)
Tickets include six chef-curated courses and six paired wines. Seating is limited and must be reserved in advance. Guests can secure tickets by visiting the Vera Earl Ranch website or by calling the storefront at 520-455-9317.
Olabisi Wines will offer bottles and cases for presale and on-site purchase. A purchase link will be provided after ticket confirmation.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
