Event Intro
Kent's wine pairings with Dougs fabulous food.
Kent and Doug go way back. They have been tearing up the culinary and wine scene in Arizona for decades. This is a not to be missed dinner. We hope you won't miss it. Unfortunately, since we don't have a kitchen we won't be able to do substitions. The meal will be paired to Kent's wine.
First course - A giant scallop with spoonbread wrapped in a banana leaf
2022 Callaghan “Lisa’s”
(Petit Manseng/Marsanne/Malvasia/Roussanne,) Arizona
Second Course - Braised duck with crispy salami and a seared tomato-roasted garlic ragout. Fazzoletto pasta.
2022 Callaghan “Noble” (Aglianico/Sangiovese,) Cimmaron Vineyard, Willcox
Third Course - Seared onglet with minted bread pudding, eucalyptus demiglace, Desert Pearl mushrooms and pea tendrils.
2019 Callaghan “Caitlin’s”
(Petit Verdot/Cabernet Sauvignon,) Sonoita
Fourth Course - Terrine of pork, roasted garlic and brisket burnt ends with sarsaparilla cream and sautéed kale.
2022 Callaghan Whole Cluster Mourvedre, Cimmaron Vineyard, Willcox
A little something sweet for dessert.
