The Latin Passport Dinner Series launched in 2012, and with much success the series has been extended another six months. Let the tour begin!

Each Latin Passport Dinner Series begins on the first Saturday of the month, and each corresponding country will be highlighted every Saturday throughout the month. Each dinner series features a four-course menu for $35 per person with supplemental beverage pairings available. These beverage pairings will highlight cocktails and wines from the featured regions.

Mexico – June 1, 8, 15, 22, 29

MEXICO – Available in June 2013
As the Latin Passport Dinner Series continues, the next stop is Mexico. Mexico offers a wide range of environments with mild year-round temperatures yielding corn, beans, peppers, tomatoes, sweet potatoes, squash, and a variety of herbs. Mexican cuisine is a complex blend of
indigenous (Indian) and Spanish influences, with corn as the main staple of any Mexican dish. To add a touch of spice, chili peppers are frequently incorporated into most main dishes. Some common Mexican foods include: tacos, enchiladas, taquitos, and tamales.

To view the menu, visit ProvinceRestaurant.com.

When life gives you lemons, you make lemonade; and when its tomato season, Crudo, NOCA, and mixologists Micah Olson and Jason Asher join forces to present an all-things-tomato cocktail-dinner.

The night begins at Crudo at 6:30 p.m. on June 19, where diners will meet up. Half the group will split off and travel via a complimentary ride on the Cocktail Cruiser to NOCA. Both groups will then enjoy the first two courses, and switch locations, via the Cocktail Cruiser, before enjoying courses three through five at the opposite restaurant.

The menu will include:

First Course
Ahi – Tomato Powder, Salsa Verde, Popcorn
Hendrick’s Gin, Lillet Rose, Watermelon, Lime & Mint Syrup, Carbonated

Tai Snapper Crudo – Gazpacho Garnish
Bison Grass Vodka, Celery Shrub, Orgeat, Lime

Second Course
Heirloom Tomato Schiacciate – Burrata
St. George Terroir Gin, Arugula, Lemon, Watermelon Campari Foam

Grilled Pork Cotenne – Heirloom Tomato, Lemon
Milagro Tequila, Fresno Chile, Cilantro, Lime & Orange Zest

Third Course
Tomato Bread – Ricotta
Grappa, Strawberry Balsamic Shrub, Basil, Lemon, Club Soda, Cracked Black Pepper

Tomato Risotto – Day Boat Scallop, Squid Ink
Madison Rouge VS Cognac, Pierre Ferrand Dry Curacao, Aperol, Orange Marmalade, Lemon

Fourth Course
Wild Black Bass Involtino – Heirloom Tomato, Taggiasche Olives, Eggplant, Smoked Mozzarella, Polenta
Black Grouse Scotch, Cardamaro, Balsamic Reduction, Strawberry, Lemon, Grapefruit Peel

Beef Brisket – Pork Tomato Ragu, Polenta
Karlsson’s Vodka, Beef Broth, Tomato Juice, Spices, Orange

Dessert
Doughnuts & Spiked Malted Milk Shake

Seating is strictly limited. Reservations required, call Crudo (602) 358-8666 or NOCA (602) 956-6622.

CrudoAZ.com
RestaurantNOCA.com

The third annual “Arizona History Dinners” at Cartwright’s Sonoran Ranch House is back. This year’s series is crazier and more outlandish fun, featuring all three hosts and popular local personalities from the recent PBS series, “Outrageous Arizona.” Bob Boze Bell, Jana Bommersbach and Marshall Trimble will be on hand to tell little-known, hard-to-believe tales of our state’s long and legendary list of infamous characters.

On July 3, Bob Boze Bell will discuss “On The trail of Arizona history, growing up on Route 66 and the history of that legendary byway.”

Appetizer: Turquoise Salad: Arizona field greens tossed in a green goddess dressing, toasted local pinion nuts, avocado, Medjool dates and roasted red peppers

Entrée: Chicken Fried Pork Chop with Chorizo & Roasted Cippolini Onion Gravy, buttermilk mashed potatoes and Blue Lake Green Bean Casserole.

Dessert: Tres Leches Pastel: Cinnamon Sponge Cake Soaked in a Three Milks and Cajeta Caramel, served with candied almonds and fresh whipped cream.

For reservation, call (480) 488-8031 or go visit CartwrightsSonoranRanchHouse.com

Join us at a new venue for MyWineHelper.com Zappone’s Italian Bistro. This will be an all-inclusive, four-course wine dinner for $30. Seating is limited to the first 35 people.

1st Course: Caprese Bruscetta, Fresh Mozzarella, Cherry Tomatoes, Pesto on homemade Italian bread paired with Canelo Hills, Albarino.

2nd Course: House Salad, Mixed Greens, Red Peppers, Green Olives, Cherry Tomatoes, Red Wine Vinaigrette paired with Torre Rosazza, Pinot Grigio.

3rd Course: Porchetta Style Pork Shoulder, with Creamy Polenta, paired with Trione, Pinot Noir

4th Course: Limoncello Tiramisu paired with a Sparkling Moscato

For more information and to sign up, click here!

Cowboy Ciao is hosting a sommelier showdown and chef challenge! Bourbon Steak Chef Chris Curtiss will take on Ciao’s Lester Gonzalez in the kitchen… while Beverage Manager Chad Elsner goes head-to-head with Owner/Wino Peter Kasperski in a battle of the bottles. There will be five courses, ten wines and tons of fun!

CowboyCiao.com