January 14 @ 6:00 pm
On Wednesday, January 14th, you’ll learn about the Borderlands and how the Basque people have influenced our little burg from Alex, and about the accompanying beverages from Arielle, and you’ll learn precious little from me, but at least you’ll be well fed. The dinner features a cider from the Basque region and one from down here, a white wine and a red wine from each locale, and wraps up with a whiskey from either location as well, with a course being paired with the two drinks to sample side by side.
The menu looks like this:
with Alex LaPierre and Arielle DeSoucey
Wednesday, January 14, 2026
6:00 pm
Alfalfa custard with cave-aged Gouda cheese, caramelized crabapple jus and toasted pine nuts.
The Meading Room “Babu” Apple Cider, Willcox
Isastegi Sagardo Naturela, Tolosa
Pan-roasted mackerel with white pepper, walnut pesto and butter-fried d’Anjou pear.
2024 Callaghan “Greg’s” Petit Manseng, Willcox
2024 Herri Mina Irouléguy Blanc
(Gros Manseng/Petit Courbú/Petit Manseng)
Potato pavé with garlic and chili flakes, oven cured tomatoes and pork “mochomos.” Cranberry veal reduction.
2023 Queen of Cups “Step from Tomorrow” Tempranillo, Sonoita
2024 Orlegi de Luberri Tempranillo,
Rioja Alavesa DOC
Toasted brioche with green coffee bean Mocha ice cream and smoked pine nuts.
Whiskey Del Bac “Dorado” Mesquite-smoked Whiskey,Tucson
Ibar 3-year Whiskey, Basque Country
To make a reservation, please call Feast at (520) 326-9363.
