Chef Kusuma Rao is putting together a five-course meal paired with wines from Sand-Reckoner Vineyards from 6:30 – 9:30 p.m. on Tuesday, March 5.
Rao grew up on Indian cuisine and Sonoran Mexican street food. She then started to create her own Indian Fusion Cuisine in her mother’s kitchen in Tucson at a very young age — experimenting with spices from all over the world.
Rao spends part of her time in Portland, Oregon, but has come back to Tucson to share her spices.
Throughout each course, Rao will give background information about all the spices used as well as a breakdown of the style, preparation, and fermentation by the winemakers.
Seats are $85 per person. The choice of wine has yet to be determined but take a look at the menu — just don’t take too long to decide because seating is limited.
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Sand-Reckoner Vineyards Dinner Menu – tentative
- House sourdoughs with fermented lemon pickle butter
First Course
- Beet Masala Tartine – caramelized fennel and beet masala spread with ground hazelnut black cardamom, cinnamon, and chevre
- Paired with 2016 Roussanne
Second Course
- Chaat Tostada – yellow peas curry topped with pico de gallo and a series of chaat chutneys, including a mint pepita chutney, a tamarind-date chutney, and a sweet and savory yogurt chutney topped with a house-made chickpea vermicelli
- Paired with 2017 Orange Roussanne
Third Course
- Bengali Gajar Salad – shredded carrots and farro with warming Punjabi spices, fried cashews, mustard seed, and curry leaves drizzled with local honey and a touch of habanero oil
- Paired with 2016 Picpoul Blanc
Fourth Course
- Kashmiri Cavatelli Bolognese – Kashmiri-style lamb bolognese with Indian spices and Kashmiri red chile. Served with a house made cavatelli with Hayden Mills Sonoran white wheat
- Paired with a 2015 Cross blend
Fifth Course
- Falooda Panna Cotta – rose panna cotta with rose-swelled basil seeds, an arbequina olive oil, and basil-infused salted white chocolate
- Paired with 2017 Grenache Rosé
The dinner is taking place at a private residence at 946 N. 11th Ave. For more information and to purchase your tickets, visit eventbrite.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.
