What
Butchers, Bakers, Booker’s and Makers
When
7:30 p.m. Friday, July 28
Where
Charro Steak
188 E. Broadway Blvd.
More Info/Reservations
(520) 485-1922
Good people, good food, and good drinks.
Charro Steak is hosting a “Butchers, Bakers, Booker’s and Makers” workshop and small batch dinner at 7:30 p.m. on Friday, July 28.
The dinner includes craft cocktails, featuring Bookers, Makers Mark, and Makers Mark 46.
Take part in an interactive workshop with artisan butcher Ben Forbes as he hand-crafts sausages and local meats, all while experiencing a dinner collaboration with pastry chef Gina Skelton.
Charro Steak is downtown’s industrial-chic steakhouse that serves up mesquite-grilled fare with a Mexican twist.
Seats are $65 per person plus tax and gratuity.
Dinner Menu
Bocaditos
- Corn Mash and Avocado Salsa – local tomato, pepita, cotija cheese, and lime
- Cured Pork and Melon – agave, sea salt, and pickled jalapeño
Primero
- “La Bomba” Sonoran Style Bangers and Mash – rojo y verde local chorizo by Ben Forbes, sweet corn whipped masa, charro beans, and barbecue sauce
- Paired with Mesquite Smoked Maker’s Mark Old Fashioned
Segundo
- Tenderloin Crudo – 10-day cured Meyer all natural beef tenderloin, aji amarillo and garlic, pickled red onion, huitlacoche, cilantro, tomatillo, lemon caviar
- Paired with Maker’s 46 and Meyer Lemon Rattlesnake
Entrada
- Tres Charros – mesquite fired natural New York strip, camote, esquites con crema, seared top sirloin, smoked tri-tip, pork belly hash
- Paired with Mesquite Grilled Peach Tea with Baker’s Small Batch
Ultimo
- Cast Iron Flourless Mexican Chocolate Cake – Mexican chocolate, goat’s milk cajeta, chocolate pepita crunch, Booker’s ice cream
- Paired with Booker’s Kentucky Mudslide
Charro Steak is located at 188 E. Broadway Blvd. To make a reservation, call (520) 485-1922. For more information, visit charrosteak.com.
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.
