You’ve got two more chances to catch one of these dinners before 2020.
Casino Del Sol’s PY Steakhouse is keeping their monthly “Dinner with Chefs” series rolling from 6:30 – 9:30 p.m. on Tuesday, November 19.
This month, executive chef Ryan Clark is joining forces with some of Casino Del Sol’s sommeliers. Each course will be paired with some of the crew’s favorite wine and champagne.
Tickets range from $75 to $125 per person. Reservations can be made by calling Call (520) 324-9350.
Dinner with Chefs November Menu
Welcome Wine
-
NV Palmer & Co. Brut Reserve Champagne, Montagne de Reims
First Course
- Cider Poached Pear – with chicory, ricotta, pine nut tuile, and brown butter crumb
- Paired with a 2016 Domaine Zind-Humbrecht, Gewurtraminer Alsace, France
Second Course
- Grilled Rib Eye – with confit sunchokes, mousseline, black garlic demi, and pickled blackberries
- Paired with a 2015 Black Stallion Estate Cabernet Sauvignon, Napa Valley, California
Third Course
- Apple Tartlet – ginger spiced cookie crust and blue cheese-walnut gelato
- Paired with a 2016 Royal Tokaji Late Harvest, Hungary
Dinner with Chefs 2019 Lineup
- December 2019 – 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.
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.
