The Coronet is hosting a five-course pairing dinner with Suncliffe Gin and Desert Pearl Mushrooms at 6 p.m. on Sunday, May 4.
Throughout the evening, you’ll meet the folks behind Suncliffe, a woman and LGBTQ-owned and operated Arizona business, and Desert Pearl Mushrooms, a local mushroom farm that supplies health enthusiasts, restaurants, and anyone craving some fungi.
Chefs Tanner Fleming and Mallorie Hart, along with bar manager Chris Halverson, will present the multi-course dinner. From the mushroom phyllo cups with mint ricotta and honey to the smoked trumpet mushroom sashimi dressed in lime-wasabi citronette, it’s a forest-to-table feast.
Tickets are $95 per person, can be purchased online, and include the following menu.
Five-Course Menu
Passed Appetizers
- Pioppino Mushroom Phyllo Cups – mint ricotta, honey
- Mushroom Pâté – rye cracker, pickled chestnut mushroom, fresh herbs
- Paired with: Gin & Tonic
Second Course
- Fried Oyster Mushrooms – pear-sage jam, gin pickle relish
- Paired with: Negroni (gin, Cultivaro, house vermouth)
Third Course
- Smoked Trumpet Mushroom Sashimi – frisée salad, lime wasabi citronette
- Paired with: Artemis Martini (gin, sake, artemisia)
Fourth Course
- Malaysian Mushroom Curry – pan-seared striped bass, coconut rice cake, broccolini
- Paired with: Culture Club (gin, Cultivaro, mushroom, citrus)
Dessert
- Basque Cheesecake – Dos Manos Apiary honey, mushroom cherry compote
- Paired with: Cultivaro Neat Pour
When you arrive, enter through the main dining room for cocktails and appetizers. Then, dinner will be al fresco on the main patio.
The Coronet is located at 198 W. Cushing St. For more information, visit coronettucson.com. Purchase tickets at exploretock.com.
