What
Dinner with Chefs
When
6 p.m. Tuesday, February 21
Where
PY Steakhouse at Casino Del Sol Resort
5655 W. Valencia Rd.
More Info
(520) 324-9350, casinodelsol.com
Chef Ryan Clark knows how to sear a mean rib eye steak, but he’s no slouch with the rest of the steer.
Starting at 6 p.m. on February 21, PY Steakhouse at Casino Del Sol Resort is hosting their second Dinner with Chefs. The dinners are a continuation of the series Clark had begun while at Agustín Kitchen.
Each month, Clark will collaborate with a local chef for a three-course wine dinner highlighting two different cuts of beef. No cuts of beef will be repeated for the entire year, so 24 different cuts will be used.
A different chef will be featured each month as well, so the techniques and styles will be excitingly diverse.
This month’s dinner features Carlos Guerrero, sous chef at the JW Marriott Tucson Starr Pass Resort & Spa.
Tickets are $65 per person. To make a reservation, call 855-765-7829.
February ‘Dinner with Chefs’ Carlos Guerrero Menu
Amuse
- Chef’s interpretation of the rum mojito cocktail
First Course
- Flat Iron Salpicon Salad – pato confit, carrots, sprouts, radish, cabbage, cilantro vinaigrette
- Paired with 2014 Kiona Estate “Lemberger,” Red Mountain
Second Course
- Presta Coffee-Rubbed Beef Tenderloin – beet puree, spicy consume, edamame
- Paired with 2014 Constentino “The Franc,” Lodi
Third Course
- Chocolate Hazelnut Tartlet – gianduja financier, whipped espresso, malted-milk-meringue
- Paired with NV, Rare Wine Co. Historic Series, Charleston Serial Madeira
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:
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.
