What
Kingfisher Summer Road Trip: Back East
When
Aug 10 – 23
Where
Kingfisher
2564 E. Grant Road
More Info
kingfishertucson.com
Kingfisher is continuing its culinary “road trip” featuring food from “Back East” alongside their regular menu August 10 – 23.
Previous summer 2016 road trip destinations include Midwest and Southwest. Looking back over the years, previous destinations have covered much of the United States most well known, as well as obscure dining destinations.
Chef Jeff Azersky prepared the special menu featuring Maine lobster, soft-shell crab, and pot pies.
Kingfisher opened in 1993 by Chefs Jim Murphy, Jeff Azersky, and partner Tim Ivankovich.
Kingfisher Road Trip Menu: Back East
Appetizers
- East Coast Oysters on the Half Shell – Served with salmon roe, mignonette
- Fried Soft-Shell Crab – Tempura-battered and served with cucumber salad, yogurt sauce
- Pan-Seared Skate Wing – Served with capers, shallots, lemon, sweet butter, fried leeks
- Cedar-Planked Sea Scallop – Served with pancetta, grilled zucchini-corn salsa, apple-fennel slaw
Dinner
- Seafood Pot Pie – Shrimp, scallops, codfish, shiitakes, linguica, spinach, potatos, seafood veloute
- Grilled Swordfish – Served with hothouse tomato salad, olive aioli, cranberry-walnut quinoa, grilled asparagus
- Steamed Maine Lobster – Served with drawn butter, roasted rosemary potatoes, creamed corn
- Grilled and Carved Monkfish – Served with artichoke chermoula, butternut squash hash, rainbow swiss chard
Dessert
- Sticky Toffee Pudding – Served with butterscotch sauce, vanilla ice cream
- Boston Cream Pie – Served with chocolate sauce, freshly whipped cream
Drinks
- Eric’s Fix – Bols Genever, blueberry gastrique, soda, served tall with fresh berries
- Rye Me A River – Old Overholt Rye, Calvados, house cinnamon bitters, apple, sugar, on the rocks
- Dr. Konstantin Frank “Salmon Run” – Chardonnay, Finger Lakes, 2014
- Victory Brewing “Prima Pils” – Parkesburg, PA
The last road trip menu this summer is Down South, created by Chef Jim Murphy, available August 24 through September 4.
For more information, visit kingfishertucson.com.
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.
