What
Devil’s Night Dinner
When
7 p.m., Sunday, October 30
Where
Hotel Congress
311 E. Congress St.
More Info
hotelcongress.com
Hotel Congress is hosting a “spook-tacular” evening with the Devil’s Night Dinner at 7:45 p.m. on Wednesday, September 7.
The four-course menu features fiendishly delectable components such as blood orange and ginger glaze, tongue, and squid ink crumble.
Each course is paired with a cocktail featuring St. George Spirits — the yummy alcohol kind of spirit, not the doll-possessing spirit.
Local magician Magic Kenny Bang Bang will provide eerie entertainment to fit the mood. Guests are also encouraged to wear their best in black to fit the theme and occasion.
Seats are $65 per person plus tax and gratuity.
Devil’s Night Dinner at Hotel Congress Menu
First Course: See No Evil
- Crudo of Spanish Mackerel — blood orange and ginger glaze, orange tapioca pearl, baby cilantro, jalapeño, tempura crunch
- Paired with a cocktail of St. George Green Chili Vodka, Cointreau, lemon, soy syrup, orange
Second Course: Hear No Evil
- Sizzling Mushroom — Laura Chanel goat cheese, pickled fennel, red lettuce, crispy duck skin, blackberry and lemon vinaigrette
- Paired with cocktail of St. George Bruto Americano, blackberries, lemon zest, house citrus tonic
Third Course: Speak No Evil
- Cassoulet of Pork Shoulder — tongue, crispy pork belly, duck confit, scarlet runner beans, frilly salad
- Paired with cocktail of St. George Botanivore Gin, house spiced pear liqueur, rouge vermouth
Fourth Course: Devil’s Dessert
- Pumpkin Trifle — pumpkin ice cream, marshmallow sauce, shaved chocolate, squid ink crumble
- Paired with cocktail of St. George Citrus Vodka, house ginger liqueur, citrus, spiced apple simple syrup
For more information and to make reservations, visit the hotel front desk or hotelcongress.com.
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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.
