PY Steakhouse is hosting a wine dinner with chef Jacob Benavides of Beringer Vineyards from 6 – 9 p.m. on Thursday, November 8.
Executive chef Ryan Clark has welcomed chef Benavides from Napa Valley’s Beringer Vineyards to create a five-course meal fit for the fall season and with pumpkin on the brain.
From the Pumpkin Fritters that are paired with a glass of Chardonnay, to the main dish’s Napa Valley Duck Breast, each course has the ability to cure any second thoughts you may have had about the arrival of the fall season.
Throughout the night, and on top of the wine already included with the meal, Beringer Vineyards will also be pouring additional glasses of their Private Reserve Cabernet if you wish to have more.
Seats are $125 per person, and reservations can be made by calling (520) 324-9350.
Beringer Vineyards Wine Dinner Menu
First Course
- Pumpkin Fritter – with pomegranate molasses and orange
- Paired with the Beringer Luminous Chardonnay
Second Course
- Fresh Pappardelle Pasta – with pumpkin seed and oil pesto, puffed sorghum, and fine herbs
- Paired with the Beringer Private Reserve Chardonnay
Third Course
- Puffed Pastry Tartlet – roasted and smoked pear, bay blue cheese, frangipane, frisee, and Napa grape vinaigrette
- Paired with the Beringer Napa “Distinct” Cabernet
Fourth Course
- Napa Valley Duck Breast – roasted and pureed cauliflower, potato pavé, bitter baby greens, and cherry-mustard sauce
- Paired with both the Beringer “Quantum” Napa Red and Beringer Private Reserve Cabernet
Fifth Course
- Paco Jet Frosé – Beringer White Zinfandel sherbet, fermented raspberry-pink peppercorn meringue, granite of rose water, and baby fennel
PY Steakhouse is located at the Casino Del Sol Resort at 5655 W. Valencia Rd. To make your reservation, call (520) 324-9350 or visit casinodelsol.com for more information on the hours and location.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
