Tucson Originals is teaming up with Trident Grill III to throw the inaugural Whiskey & Smoke event from 2 – 6 p.m. on Sunday, May 20.
It’s a gathering of local distillers, breweries, and chefs from Tucson Originals Restaurants as they offer numerous amounts of spirits and small plates featuring smoke and whiskey inspired dishes.
Tucson Originals is a group of independently owned restaurants, purveyors, and partners working together to show the true vibrancy of the city’s community.
Some of the featured dishes include Pizzeria Burnt Flour and Duck Ravioli from Fresco Pizzeria & Pastaria, and the Beer Braised, All Natural Pork Belly on a Ciabatta with Whiskey Leek Cream and Whiskey Pickled Fennel from Thunder Canyon Brewstillery.
Tickets are $30 per person, which includes your food and drinks.
Participating Breweries/Distilleries
- Barrio Brewing Company
- Exclusive release of their new Smoked Nolan’s Porter
- Hamilton Distillers
- Whiskey Del Bac Classic
- Whiskey Del Bac Dorado
- Thunder Canyon Brewstillery
- Samples of their brews and spirits
When you’re finished devouring your food and cleaning the crumbs from your lap, you’ll have an option to vote for your favorite dish, beer, and whiskey.
Trident Grill III is located at 250 S. Craycroft Rd. For more information, visit their event page at eventbrite.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.
