What
Kingfisher Summer Road Trip: Southwest
When
May 26 – June 13
Where
Kingfisher
2564 E. Grant Road
More Info
kingfishertucson.com
Kingfisher is beginning this year’s culinary “road trip,” featuring more heavily Southwest-inspired dishes alongside their regular menu through September 4.
Chef Fred Harris prepared the special menu featuring dishes such as Chipotle Crab Cakes, Seared Lenguado, and Spicy Pargo Ceviche.
Pastry chef Marianne Banes will whip up a Mexican Hot Chocolate Torte and an Apple Blackberry Crisp.
Bartender Eric Smith will prepare drinks featuring local beers, wines, and spirits.
This year’s other destinations will include:
- June 14 – 19: Pacific Northwest, Chef Fred Azersky
- July 13 – 24: Great Plains/Midwest, Chef Jim Murphy
- July 25 – August 3: Back East, Chef Jeff Azersky
- August 4 – 16: California/Hawaii, Chef Fred Harris
- August 17 – September 3: Down South, Chef Jim Murphy
Kingfisher Road Trip Menu: Southwest
Drinks
- Every Cactus Has a Thorn – cactus flower infused Independent Distillery gin, chiltepin-honey syrup, lemon juice, milk wash, lemon twist ($10.50)
- Oaxaca Citranalada – Borderlands Citrana Gose, Mezcal Vago Elote, muddled cilantro, tomatillo, hatch chile, tomato juice ($11.50)
- Page Springs Cellars Vine del Barrio Blanca – Camp Verde ’15 ($9.75)
- Tucson Tap Takeover – four locally-sourced beers featuring Green Feet Brewing, Public Brewhouse, 1912 Brewing, Dillinger Brewery and more
Appetizers
- Chipotle Crab Cakes – avocado crema, nopalito salad ($12)
- Baked Baja Chocolate Clams – green chile pesto, bacon, yellow tomato salsa, cilantro dressing ($14)
- Spicy Pargo Ceviche – plantain chips, prickly pear granita ($13)
Dinner
- Carne Asada – carved bistro tender, ancho chili sauce, fried shaved red onions, sweet cinnamon rice, cut roasted corn with poblanos, roasted red pepper ($23)
- Seafood Paella – scallops, shrimp, mussels, chorizo, artichoke hearts, peas, tomatoes, saffron Arborio rice ($27)
- Seared Lenguado – lime butter, roasted corn and black bean salsa, potato and chorizo hash, calabacitas ($27)
- Fried Tilapia – charred tomatillo honey sauce, jicama slaw, red chile rice, calabacitas ($20)
Dessert
- Mexican Hot Chocolate Torte – dulche de leche, whipped cream ($8)
- Apple Blackberry Crisp – pinon nut-cornmeal streusel, warm, vanilla ice cream. ($8.25)
For more information, call (520) 323-7739 or visit kingfishertucson.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.
