Charro Steak is joining forces with Hamilton Distillers’ Whiskey Del Bac to create a four-course whiskey dinner from 6 – 9 p.m. on Monday, August 20.
Coincidentally, the dinner lands on Tucson’s 243rd birthday, and what better way to celebrate than with four whiskey cocktails and savory fare?
Chef Gary Hickey crafted the menu based off of Del Bac flavors, including a Smoke Brisket Enchilada featuring meat cured by Vanessa Moon of Phoenix Salt & Spice Company.
Seats are $65 per person. The required reservation can be made by calling (520) 485-1922.
The Del Bac Whiskey Dinner is limited to 30 people, so grab your seat soon.
Del Bac Whiskey Dinner Menu
First Course
- Del Bac infused dry-cured meats by Phoenix Salt & Spice Company – featuring salami, chorizo, Mexican hard cheese, and papitas
- Paired with the Sidecar – Del Bac “Clear” Mesquite smoked whiskey, fresh lemon, Patron Citronage, and smoked sugar
Second Course
- Smoked Salmon Pan Tostado – Del Bac smoked salmon, house-made bread, arugula from Tucson’s Mission Garden, hand house-grown thyme
- Paired with the Citrus Thyme Smash – Del Bac “Classic” unsmoked whiskey, smashed citrus, thyme, and bubbles
Third Course
- Mesquite Smoked Brisket and Lobster Enchilada – creamed hominy, chipotle tortilla from Che West, and Del Bac tomatillo salsa
- Paired with the Senior Roberto Roi – Del Bac “Dorado” Mesquite smoked barrel-aged whiskey, Cocchi Torino, Swedish Punsch, and Del Bac soaked rainier cherries
Fourth Course
- Mexican Chocolate y Espresso “Tarta” – smoked espresso, Del Bac crème anglaise, and salted whipped cream
- Paired with the Carajillo Del Bac – “Distillers Cut” Cask-Strength Single Malt whiskey, Licor 43, and espresso
Charro Steak is located at 188 E. Broadway Blvd. For more information and to make your reservations, call (520) 485-1922 or visit charrosteak.com.
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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.
