The next R&D Dinner is right around the corner — happening from 6 – 9 p.m. on Thursday, May 29 at Hacienda del Sol Guest Ranch Resort, 5501 N. Hacienda Del Sol Rd.
These monthly chef-led dinners offer a unique and interactive experience between guests and the chef. Multi-course meals are presented, featuring experimental dishes in development for future menus, while guests provide feedback through comment cards and direct conversations.
At Hacienda del Sol, on Thursday, May 29, they’re serving five courses, including Grilled Chicken Thigh Satay and then Kalua Pork Tostadas to finish the evening.
Tickets are $95 per person and $120 per person if you’d like courses paired with cocktails. They’re selling fast, so don’t dilly-dally!
R&D Dinner Menu
First Course
- Grilled Chicken Thigh Satay with Sriracha-Peanut-Chile Glaze
- Cocktail: Polynesian Paralysis
Second Course
- Hoisin Flank Steak Skewers with Hawaiian Barbecue Glaze
Cocktail: Oaxacan on Sunshine
Third Course
- Mango-Coconut Shrimp & Bay Scallops Ceviche, Thai Basil, Lime, Root Vegetable Chips
- Cocktail: Pirate Peat
Fourth Course
- Chicken Potstickers, Carrot, Cabbage, Pan-Fried, Shoyu-Ginger Sauce
- Cocktail: Three dots and a dash
Fifth Course
- Kalua Pork Tostadas, Rice Paper Crisps, Huli-Huli Slaw, Kewpie
- Cocktail: Seducing Cooler
Get your seat at the table soon! Space is limited.
Tucson Foodie members can purchase tickets in the Tucson Foodie app. All others can grab a seat at the table by visiting tkt.page. Hacienda del Sol Guest Ranch Resort is located at 5501 N. Hacienda Del Sol Rd.
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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.
