Eight-Course “Dinner With Chefs” at Agustin Kitchen Featuring Brandon Dillon

Eight-Course “Dinner With Chefs” at Agustin Kitchen Featuring Brandon Dillon

Oct 7, 20152 min read
What
Chef Dinner With Brandon Dillon
When
6pm on October 13, 2015
Where
Agustin Kitchen
100 South Avenida del Convento
More info.
agustinkitchen.com

This month’s Dinner with Chefs at Agustin Kitchen is a family affair. Chef Ryan Clark’s special guest is AK’s own Sous Chef Brandon Dillon.

Chef Dillon has spent years working in Tucson’s top restaurants, including McMahon’s Prime Steak House, Fuego, Starr Pass and Lodge on the Desert.

On October 13, he will prepare eight courses featuring his favorite dishes from each venue, paired with four different wines. The menu ranges from classic American steakhouse to Greek to Italian, and finally lands back on Agustin Kitchen’s New American cuisine.

Cost per person is $65.

Agustin Kitchen Chef Dinner Menu

Hidden Valley Inn

  • Hydro Butter Leaf Garden Salad – Charred radicchio, heirloom grape tomatoes, “hidden valley ranch” dressing, rye crouton
  • Paired with 2014 Bieler Rosé, provence

Fuego

  • Cold Smoked Oyster – Grassy bar, chorizo mignonette, micro cilantro
  • Paired with 2014 Bieler Rosé, provence

Star Pass Marriot Resort

  • Salad Intermezzo – Mescal, black limes
  • Paired with 2014 Bieler Rosé, provence

Olive Tree

  • Avgolemono Soup – Forbidden black rice, 64 C egg, charred asparagus, local oyster mushrooms
  • Paired with 2013 Scours ‘Zoe’ white, Greece

Italia

  • Fresh Pasta – Sweet potato rigatoni, local goat cheese and leek mornay, AK pancetta, carnival cauliflower, crispy shallots
  • Paired with 2013 Scours ‘Zoe’ white, Greece

McMahons Steakhouse

  • Duck Wellington – Puff pastry, mushroom duxelle, dijon, bing cherry gastrique, duck fat powder
  • Paired with 2013 Soter ‘Planet Oregon’, Oregon

Lodge on the Desert

  • Crispy Pork Belly – Rattlesnake beans, nopales chimichurri-demi, prickly pear
  • Paired with 2014 Dos Cabezas red blend, Arizona

Agustin Kitchen

  • Heirloom Carrot Cake – Rum carrot sponge cake, carrot custard, carrot crumble
  • Paired with 2014 Dos Cabezas red blend, Arizona

For more information, visit agustinkitchen.com.

Article written by:

Theresa Delaney

Theresa Delaney

More about Theresa
Theresa is a copywriter, food explorer and pursuer of all things creative. Find her at theresadelaney.com.

You Might Also Like

Recibe gratis el boletín semanal de Tucson Foodie

Nuevas aperturas, eventos, platos recomendados y guías — cada miércoles. Sin spam.

Advertisement

Follow @TucsonFoodie136.4K followers
@Vegantucsonnightmarket returns December 5, from 6-9pm at Rillito Park!🌙 

Vendors apply in bio! App deadline is October 26. 

Photos by @astra1wanderer@Vegantucsonnightmarket returns December 5, from 6-9pm at Rillito Park!🌙 Vendors apply in bio! App deadline is October 26. Photos by @astra1wanderer
@Jundynasty has served Sichuan dishes on Grant Road for 13 years.🌶️ 

General manager Jacob Yeung credits one idea above all: “We’ve grown since then, but the key has always been consistency.”

Stop in for Flaming Chili Oil, Walnut Shrimp, chow fun, or sautéed green beans finished with Sichuan peppercorns. Vegetarian and vegan options are available. 

2933 E. Grant Road

Read the full story at tucsonfoodie.com@Jundynasty has served Sichuan dishes on Grant Road for 13 years.🌶️ General manager Jacob Yeung credits one idea above all: “We’ve grown since then, but the key has always been consistency.” Stop in for Flaming Chili Oil, Walnut Shrimp, chow fun, or sautéed green beans finished with Sichuan peppercorns. Vegetarian and vegan options are available. 2933 E. Grant Road Read the full story at tucsonfoodie.com
@Lovinspoonfulstucson is closing after more than 20 years in Tucson. Its final day of service runs on Saturday, Oct. 24.

Customers can stop in between now and Saturday for one last meal. The team plans to sell down its inventory, though it hopes to have favorite dishes available. Regular hours remain 9am-3pm through the final day.

“Running this kitchen has been a labor of love, but the numbers just aren’t adding up anymore, and as parents, we have to make the hard choice to step back and take care of what matters most at home.” 

Read the article on Tucsonfoodie.com@Lovinspoonfulstucson is closing after more than 20 years in Tucson. Its final day of service runs on Saturday, Oct. 24. Customers can stop in between now and Saturday for one last meal. The team plans to sell down its inventory, though it hopes to have favorite dishes available. Regular hours remain 9am-3pm through the final day. “Running this kitchen has been a labor of love, but the numbers just aren’t adding up anymore, and as parents, we have to make the hard choice to step back and take care of what matters most at home.” Read the article on Tucsonfoodie.com
A little love for the chefs who make Tucson’s food scene so special. These are just some of the many talented chefs who make our city what it is.

Happy International Chefs Day to the talented people behind the plates, the creativity, and the meals we keep coming back for. We’re grateful for all you do!💐A little love for the chefs who make Tucson’s food scene so special. These are just some of the many talented chefs who make our city what it is. Happy International Chefs Day to the talented people behind the plates, the creativity, and the meals we keep coming back for. We’re grateful for all you do!💐