What
Kingfisher Summer Road Trip: Down South
When
August 17 – September 3
Where
Kingfisher
2564 E. Grant Road
More Info
kingfishertucson.com
Kingfisher executive chef Jim Murphy will wrap up this year’s culinary road trip with Down South-inspired dishes alongside their regular menu from August 17 – September 3.
This special menu will feature dishes such as Deep Fried Crawfish and Blackened Redfish.
The Blue Plate will change daily depending on how Murphy feels.
Pastry chef Marianne Banes will whip up desserts such as the The “King” and Peach Cobbler.
Beverage offerings include the St. Charles Punch and The Macon Manhattan cocktails along with Purple Haze lager from Abita Brewing Co.
Kingfisher Road Trip Menu: Down South
Drinks
- St. Charles Punch – ruby port, cognac, lemon juice, sugar, on the rocks, berry garni ($11)
- The Macon Manhattan – peach infused moonshine, dry vermouth, ginger liqueur, peach bitters, served up, peach slice ($10.75)
- PPR – Meyer’s rum, Port wine, peanut butter syrup, Velvet Falernum, on the rocks, crushed peanut rim ($10.50)
- Purple Haze – Abita Brewing Co. ($6)
Appetizers
- Kingfisher’s Creole Barbecue Shrimp & Grits – Kingfisher lager, garlic, butter, Worcestershire, scallions ($15)
- Deep-Fried Crawfish – sweet potato fritters, smoky Tabasco aioli ($14)
- Seafood Gumbo – Cajun trinity, tasso ham, scallions, dark brown roux, Texmati rice ($14)
Entrees
- Blue Plate Special – “changes tomorrow, maybe”
- Charcoal Box Roasted Whole Pig Picked Pork – Carolina BBQ sauce, “Cathead” biscuit, stewed okra and tomato, slaw ($20)
- Blackened Redfish – lemon parsley butter, Carolina Gold rice, toasted pecans, honeyed carrots ($29)
- Crawfish Etouffee – Cajun trinity, dark brown roux, scallions, Texmati rice ($28)
- Deep Fried Cornmeal Crusted Catfish – blue crab-scallion cream sauce, Texmati rice, honeyed carrot pennies ($21)
Dessert
- The “King” – banana layer cake, peanut butter mousse, whipped chocolate ganache, roasted peanuts ($9)
- Peach Cobbler (served warm) – sweet butter biscuit topping, vanilla ice cream ($8)
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.
