What
Chef Dinner With Brandon Dillon
When
6pm on October 13, 2015
Where
Agustin Kitchen
100 South Avenida del Convento
More info.
agustinkitchen.com
This month’s Dinner with Chefs at Agustin Kitchen is a family affair. Chef Ryan Clark’s special guest is AK’s own Sous Chef Brandon Dillon.
Chef Dillon has spent years working in Tucson’s top restaurants, including McMahon’s Prime Steak House, Fuego, Starr Pass and Lodge on the Desert.
On October 13, he will prepare eight courses featuring his favorite dishes from each venue, paired with four different wines. The menu ranges from classic American steakhouse to Greek to Italian, and finally lands back on Agustin Kitchen’s New American cuisine.
Cost per person is $65.
Agustin Kitchen Chef Dinner Menu
Hidden Valley Inn
- Hydro Butter Leaf Garden Salad – Charred radicchio, heirloom grape tomatoes, “hidden valley ranch” dressing, rye crouton
- Paired with 2014 Bieler Rosé, provence
Fuego
- Cold Smoked Oyster – Grassy bar, chorizo mignonette, micro cilantro
- Paired with 2014 Bieler Rosé, provence
Star Pass Marriot Resort
- Salad Intermezzo – Mescal, black limes
- Paired with 2014 Bieler Rosé, provence
Olive Tree
- Avgolemono Soup – Forbidden black rice, 64 C egg, charred asparagus, local oyster mushrooms
- Paired with 2013 Scours ‘Zoe’ white, Greece
Italia
- Fresh Pasta – Sweet potato rigatoni, local goat cheese and leek mornay, AK pancetta, carnival cauliflower, crispy shallots
- Paired with 2013 Scours ‘Zoe’ white, Greece
McMahons Steakhouse
- Duck Wellington – Puff pastry, mushroom duxelle, dijon, bing cherry gastrique, duck fat powder
- Paired with 2013 Soter ‘Planet Oregon’, Oregon
Lodge on the Desert
- Crispy Pork Belly – Rattlesnake beans, nopales chimichurri-demi, prickly pear
- Paired with 2014 Dos Cabezas red blend, Arizona
Agustin Kitchen
- Heirloom Carrot Cake – Rum carrot sponge cake, carrot custard, carrot crumble
- Paired with 2014 Dos Cabezas red blend, Arizona
For more information, visit agustinkitchen.com.
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Article written by:
Theresa Delaney
More about TheresaTheresa is a copywriter, food explorer and pursuer of all things creative. Find her at theresadelaney.com.
