Filtering by Tag: Hermosa Inn

RUBEE TUESDAY: Global Ambassador, Hermosa Inn, Ember at We-Ko-Pa Resort and Casino, Valentine, Bar 1912

January 02, 2024 / Christina Barrueta

I publish round-ups every Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Quiche at Le Âme at The Global Ambassador in Phoenix

Wednesday, December 27: Le Âme at The Global Ambassador (Phoenix). I headed back to Sam Fox’s gorgeous new hotel, The Global Ambassador (first visit here), this time for lunch with Meridith May, publisher and Editor-in-Chief of SOMM Journal and Tasting Panel magazines. On the way out, the croissants at Le Market were also too tempting to pass up (and were a treat for breakfast the next day).

I’m wrapping up my 2023 cocktail assignments for Experience Scottsdale, and Hermosa Inn was my next stop.

It was a beautiful afternoon to fall in love with these two killer cocktails: Tale of the G.O.A.T. (Suncliffe Gin, Campari, sweet vermouth, lemon, lime, rosemary syrup, and Fee bitters foam), and head bartender Victoria’s off-menu Eggnog Espresso Martini (homemade eggnog, Whistlepig Piggyback Rye, Torres Brandy, local Roc2 espresso, Kahlua, Creme de Cacao, and Bailey’s Irish Cream). Stay tuned for a website Q&A with Victoria!

Thursday, December 28: Ember steakhouse (We-Ko-Pa Casino Resort). My next SOMM Jourmal column features two of the superstars at We-Ko-Pa and Ember, one of our favorite restaurants as seen in past Rubee Tuesdays.

Chef Richard Pelz and Advanced Sommelier Dennis Payne of Ember at We-Ko-Pa — We-Ko-Pa Casino Resort Executive Chef Richard Pelz and Advanced Sommelier Dennis Payne of Ember steakhouse

I was there to shoot photos of property executive chef Richard Pelz and advanced sommelier Dennis Payne, so, of course, had made reservations for dinner. Thank you to Chef Richard who spoiled us with amazing off-menu surprises such as “eggs and hash” with duck confit hash topped with an oozy egg and crispy duck tongues, and quail with veal sweetbreads, Madeira sauce, and Perigord truffles.

It was also nice to meet sous chef Austin, who treated us to a tableside baked Alaska. We’ll be back next month for a special wine dinner featuring Burgundy, France.

Friday, December 29: Valentine (Phoenix). High on my list of “places we need to visit more regularly” is Valentine, led by Chef Donald Hawk, a 2022 James Beard Award nominee.

Donnie is known for his distinctive menu (which landed Valentine on Esquire’s Best New Restaurant list) celebrating Arizona ingredients. My feast started with a G&T with a blend of Arizona gins and house elderflower tonic before diving into tempura BKW Farms mushrooms (details here), Chula Seaood oysters with Chinese chorizo butter, Fripper’s smoked bologna with mesquite pecan-chile honey and rosemary, smoked lamb egg rolls with prickly pear gochujang, and Rovey Dairy Farms ribeye with Ramona Farms tepary beans and tortillas brushed with huitlacoche butter.

We were thrilled to snag a table afterwards at one of our city’s best cocktail lounges - Valentine’s Bar 1912 (which I recently featured here in A Taste of AZ magazine),

You’ll want to explore co-owner Blaise’s signature drinks representing Arizona’s ecological biomes like my Grassland and Woodland below. And save room for the fantastic desserts by pastry chef Crystal (who was nominated for a James Beard Award this year) such as the best Basque cheesecake I’ve ever had and her sweet corn sundae with miso caramel, mimolette, and masa pizzelle (I’m obsessed!).

Check back on next week’s Rubee Tuesday for visits to The Vig Park West, Christopher's at The Wrigley, Pho Tan Thanh, and Casa Filipina.

My last recap featured: B&B Cocktail Lounge, Talavera at Four Seasons Resort Scottsdale, and The Italian Daughter.

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categories / Rubee Tuesday
tags / Global Ambassador, The Global Ambassador, Hermosa Inn, We-Ko-Pa, Ember, Valentine, Bar 1912

RUBEE TUESDAY: Spanish wine dinner at Arboleda, Hermosa Inn, Urban Agave, D&Y Chinese, Stetson Social

November 28, 2023 / Christina Barrueta

A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Wednesday, November 15: Arboleda (Scottsdale Quarter). Arboleda is one of our favorites, so when we were invited to attend their first wine dinner, there was no hesitation. The evening featured Emilio Moro winery from Ribera Del Duero in Spain with special guest Mario Moro.

Our main course was WorldClass Argentine ribeye with Calabrian chile butter, duck fat roasted potatoes and charred scallion - click the photo below to watch my video reel for a recap of our wonderful night.

Thursday, November 16: Hermosa Inn (Paradise Valley). We were invited to a party commemorating the 100th Anniversary of Lon Megarees' "The Last Drop from His Stetson" painting. The celebration included branded Stetson leather luggage tags, unveiling of the Inn’s gorgeous @pendletonwm blankets, a 56-year-old Last Drop whisky, and delicious bites from the new executive chef, Brian Peterson, whom I first met at the Arizona Biltmore,

Hermosa Inn executive chef Brian Peterson

Afterwards, we joined our friends Sean and Nicole Minor of Sean Minor Wines, who just happened to be in town and staying at the Hermosa Inn, for dinner at Lon’s.

Click on the photo below to see a video reel of the night’s festivities.

Friday, November 17: Urban Agave (Glendale). Another new spot comes to our neighborhood! We swung by the launch party for Urban Agave, owned by Sky Restaurant Concepts, owners of Squid Ink Sushi in Peoria and Highball Cocktail Bar in downtown Phoenix. We’ll be back to check it out for lunch or Happy Hour.

Afterwards, we hit our favorite West Valley Chinese restaurant, D&Y Chinese in Glendale, where I ordered favorites like qing chao dou miao, or stir-fried pea tendrils with garlic, and salt and pepper pork chop (and my husband’s usual order of Westlake soup, pork fried rice, and shrimp in lobster sauce).

Sunday, November 19: The Stetson Social (Peoria). We’d been looking forward to the opening of this new spot by our friend, restaurateur Mario Rana of Osteria Mia, and then it took us four months to finally carve out time for a visit. We love having a neighborhood wine bar serving global small plates so close to our house, and already have plans to return with mom and dad.

Highlights included muhammara (roasted red pepper and walnut dip), Spanish croquettes with jamón Serrano, and the double cheese burger.

Check back on next week’s Rubee Tuesday for an anniversary staycation at Andaz and visits to CRUjiente Tacos, Grey Hen at Century Grand, Avanti, Sunny’s Lounge/Say Less, Restaurant Progress, and Turquoise Wine Bar.

Last week’s recap featured visits to The Mexicano, the Arizona Biltmore, 36 Below, and Vecina.

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categories / Rubee Tuesday
tags / Arboleda, Hermosa Inn, Urban Agave, D&Y Chinese

RUBEE TUESDAY: Paradise Valley Burger Company, Lon’s at The Hermosa, Weft & Warp at Andaz

August 29, 2023 / Christina Barrueta

A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Herb-crusted halibut with WorldClass black truffle broth, root vegetables, and shaved truffle in the Wine Cellar at Hermosa Inn

Monday, August 7: Paradise Valley Burger (Phoenix). We love Brett Shapiro’s inventive burgers, and we’re not the only ones. The restaurant has racked up awards such as best burger in Arizona by the Travel Channel and Best Burger Joint by PHOENIX magazine, and has been featured on popular TV shows such as Diners, Drive-ins and Dives and Man vs Food.

One of Guy Fieri’s favorites was my husband’s order on this visit: Country Fried Burger with jalapeno-thyme cream gravy, lettuce, tomato, and crispy fried onions on a griddled brioche bun.

Country Fried Burger at Paradise Valley Burger

If you follow PVB on Instagram, you’ll know that in addition to the inventive mainstays on the menu, you’ll also be tempted by the creative specials, as I was. In fact, I had to order both! The Back to School Burger with smoked peanut butter, strawberry-habanero jelly, smoked mozzarella, bacon, and crispy onions on crustless white bread and Nach'yo Grilled Cheese with housemade cool ranch chips, tequila cheese sauce, taco beef, serrano chiles, pico de gallo, and pickled onion served over a grilled cheese sandwich.

I’ve also included some past favorites:
Brûlée Burger with a brûléed bun, Havarti cheese, lettuce, bacon, fried egg, and pickled onions
Beach House Burger with green chile, smoked mozzarella, pico de gallo, avocado and jalapeno ranch
Cardinal Fries topped with cheddar, pulled pork, green chile-bacon-vodka cream sauce, and cilantro
Jalapeno Fries

Friday, August 11: Cool Dining in the Wine Cellar at Hermosa Inn. From June to September, Thursday through Sunday nights, guests can reserve a table for a special five-course tasting menu that changes weekly. When we heard this week’s was going to feature WorldClass Argentine black truffles, we had to make a reservation.

Wow! This turned out to be the best wine cellar dinner we’ve attended yet.

Executive chef Alejandro Martinez remarked that the aroma and flavor of these Argentine truffles rivaled those from Périgord, France, and I had to agree. From the amuse of sweet potato medallion with quail egg and truffles to the sugared doughnut stuffed with raspberry-truffle-cocoa nib jam, the entire experience was spectacular.

Our decadent night was not over yet, however, as we had been invited to the launch of Final Course at Weft & Warp at Andaz resort, a fantastic four-course dessert tasting menu by executive pastry chef Morgan Malzahn paired with Beverage Director Sergio Campos’ wonderful cocktails and wine pairings.

Click the photo below to see all of the fun on my video reel!

Check back for next week’s Rubee Tuesday as I head to Las Vegas, and then back home for a special Celebrity Chef Dinner at Hotel Valley Ho.

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categories / Rubee Tuesday
tags / Paradise Valley Burger, Hermosa Inn, Wine dinner cellar, Weft & Warp, Andaz Resort

RUBEE TUESDAY: Hermosa Inn Staycation, Cool Dining in the Wine Cellar, Little Rituals

July 04, 2023 / Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Spanish Dagger and Watermelon Sundae cocktails at Little Rituals in downtown Phoenix

Saturday, June 24: Hermosa Inn (Paradise Valley). One of our favorite summer traditions is a staycation at this historic boutique resort which was originally the private hacienda of renowned artist Lon Megargee. You can see a full video reel of our hosted stay here.

The reception area at the Hermosa Inn in Paradise Valley, Arizona — Hermosa Inn Lobby

After visiting the charming Hermosa Inn lobby where we helped ourselves to freshly-baked chocolate chip cookies and picked up our keys (and saw my Phoenix Cooks book in the gift shop!), we checked in to our luxurious Deluxe Casita. Each beautifully appointed casita features a king-size bed, marble bathroom with walk-in shower and clawfoot tub, fireplace, and a private patio.

We also loved the warm welcome - thank you to executive chef Alejandro Martinez for spoiling us with some amazing treats!

After snacks and cocktails, we headed to the pool and our reserved cabana.

Tip: Each cabana rental at Hermosa Inn comes with either a bucket of Arizona beers or a carafe of sangria served with a cheese and fruit platter or guacamole, chips and salsa.

You can read about all the summer specials, including cabanas and room discounts for Arizona residents, here.

One of the Hermosa Inn’s most romantic secrets is the Wine Cellar. Beneath the hacienda lies a subterranean sanctuary which once hosted clandestine poker games and illegal gatherings during Prohibition.

Usually reserved for private events, the wine cellar at Hermosa Inn is kept at a cool 57 degrees and in the summer is open to the public. From June to September, on Thursday through Sunday nights, guests can reserve a table to experience a spectacular five-course tasting menu that changes weekly. As the intimate space only seats 12 people, be sure to make reservations.

We were joined by our friends John Bergman, co-founder of WorldClass, and Zane Smith. A round of pre-dinner Negroni Sbagliatos and a Vieux Carré were ordered before we dived into this incredible wine-paired feast:

And if that wasn’t enough, Chef Alejandro spoiled us with a bonus course of WorldClass Spanish Carabineros prawns and New Zealand scampi which Bergman has recently introduced to the Arizona market. Wow! The flavor and sweetness of these world-renowned delicacies is incredible and I’m excited that they will be appearing on local menus.

WorldClass Spanish Carabineros Red Prawns — WorldClass Red Carabineros Prawns from Spain

WorldClass Argentine ribeye with duck fat potato puree, spinach, grilled onions and Malbec reduction at Lon’s at Hermosa Inn

The next day, we had planned brunch at Lon’s at the Hermosa for one last meal before check-out.

LON’s dining room at the Hermosa Inn in Paradise Valley

Brunch is served daily from 7:00 am to 1:30 pm, and I highly recommend a new addition to the menu - Lon's Quiche with citrus-radish salad, Baja crab, and WorldClass Patagonian shrimp.

My husband was just as happy with his Bloody Mary and huevos rancheros with local Schreiner’s chorizo, Anasazi beans, and tomatillo salsa.

Tuesday, June 27: Little Rituals (downtown Phoenix). This Phoenix gem is a personal favorite of mine, but I’m not the only fan. This cocktail lounge and restaurant has garnered various local “Best of” honors, has been nominated for a James Beard award, and, most recently, was named a Top Four Finalist for Best U.S. Hotel Bar by the prestigious Tales of the Cocktail Spirited Awards.

We were invited to sample some of Little Ritual’s newest cocktails and Mr. Hollywood was one of my favorites of the night. An elegant combination of Remy Martin, Pineau de Charentes, sweet onion cordial, and Taittinger champagne, it was crowned with a house potato chip topped with caviar and creme fraiche.

I also had a chance to sit down with co-owner Aaron Defeo and will be sharing the details behind our cocktails in a separate feature - stay tuned!

More of the excellent cocktails that have won Little Rituals so many accolades:

Watermelon Sundae (Hendrick’s Gin, Bonal and fortified watermelon with a cucumber and watermelon granita garnish).
In Love with Cocoa (Abasolo Ancestral Corn Whisky, sonicated wild cacao, Damiana, vanilla, chocolate bitters, coconut, sea salt).
Swipe Right (Tullamore D.E.W. Irish Whiskey infused with green tea and cherry blossom, Stone Fruit Eau de Vie, raspberry honey, verjus).
Ballpark Highball (Suntory Toki whisky, Monkey Shoulder blended Malt, barley tea sherry, house club soda, and a side of Japanese-Style Peanuts).
Chaotic Good (Amrut Old Port Rum of India, Smith & Cross Jamaican Rum, Heirloom Pineapple Amaro, chai, sotol, Golden Milk Syrup, sour orange, guava).

And plan on dinner at Little Rituals too. Must-orders by talented Chef Nathaniel Cayer-Myette include his warm Parker House-style rolls with pandan-vanilla butter, Pho French dip with brisket, sambal aioli and house hoisin sauce, lamb chops with fingerling potatoes, cardamom yogurt and cumin chimichurri, grilled broccolini, and crispy Brussels sprouts with bacon jam.

Check back on my next Rubee Tuesday for visits to Prime at Gila River Resort and Casino at Wild Horse Pass, Tia Carmen, Tarbell’s and Vecina.

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tags / Hermosa Inn, Paradise Valley, Little Rituals, Downtown Phoenix

Lon's at the Hermosa Inn Debuts Spring Menu

April 05, 2018 / Christina Barrueta

I've been a longtime fan of Lon's at the Hermosa Inn with its idyllic setting and the culinary talents of executive chef Jeremy Pacheco. And I'm not the only one, as can be seen by the many accolades for this property, such as Travel and Leisure's "Top 500 Hotels in the World," Condé Nast Traveler's "Awards for Excellence, Trip Advisor's "Best Al Fresco Dining," and Zagat's "Top Hotel Restaurants." For more on the history of the Hermosa Inn, visit my article in AZ Wine Lifestyle, "Lon's - A Taste of History."

I was recently extended a media invitation to experience Chef Jeremy Pacheco's new spring menu and I think it's the best iteration yet! The farm-to-table movement is not new to this talented chef - it's part of his family's heritage and their working farm. At Lon's, he not only uses his family's durum wheat when creating dishes, but is committed to supporting the many Arizona artisans, ranchers, and growers, and sourcing local whenever possible. Did you know that Gila Bend, Arizona is home to Desert Sweet Shrimp? Lon's at the Hermosa Inn is one of only two restaurants sourcing these fresh crustaceans. You'll find them on the menu in a fantastic creamy risotto studded with mushrooms and scented with lemon and fennel. And look for Rovey Dairy and their new partnership with the Hermosa Inn. When the owners came in talking cheese, they left convinced by Chef to also supply him with lamb and beef raised on their dairy farm in Glendale, Arizona. Chef Pacheco proudly shared that Lon's is the only restaurant currently using these products from this family-owned dairy ranch.

Start with excellent cocktails from a list created by Bill Parker, Beverage Manager of the Hermosa Inn. You'll also find a large selection of local craft beer, including a collaboration between Chef Pacheco and Sonoran Brew Company, Arizona wine on draft, house bottled cocktails, libations made with locally distilled spirits including the Hermosa Inn's exclusive Del Bac whiskey from Tempe, in addition to seasonal cocktails. I absolutely loved the Negroni de Mûre, a Negroni variation complemented with Crème de Mûre, a fragrant blackberry liqueur.

It was the perfect aperitif for our spring feast:

Silky slices of beet-cured hamachi graced with Meyer lemon, smoked salmon caviar, and fennel.

Rovey Dairy Wagyu beef tartare with black garlic crème frâiche, crispy parmesan crisps, capers, pickled mushrooms, and house-made saltine crackers.

Porcini mushroom soup with wild mushrooms, Noble Bread crouton, and truffle cream.

Housemade prosciutto with local McClendon asparagus, Crow’s Dairy cheese curds, Arizona citrus, and blood orange vinaigrette.

Desert Sweet shrimp risotto with fennel and Meyer lemon.

Alaskan halibut with colorful roasted cauliflower, purple potatoes and a velvety clam chowder sauce.

Rovey Dairy lamb featuring fennel-rubbed lamb chop, T- bone steak, lamb belly bacon, and braised lamb shank cake over local farro with an olive and tomato tapenade and rich lamb jus (TIP: I've been told the lamb burger on the lunch menu is a must-order).

We were treated to a preview of a signature brunch dish (now on the menu) - thick slices of housemade peppered bacon with an addictive sweet and tangy maple syrup-late harvest vinegar glaze.

If Rovey Dairy Wagyu steaks are a special the night you dine, it is worth the splurge! (video below):

Truffle mac ‘n cheese with truffled goat cheese and Hayden Mills pasta made with locally-grown and harvested heritage wheat was a perfect side dish.

Decadent desserts change seasonally, such as a pistachio cake with pistachio gelato and kumquat compote, or the S’mores bar layered with milk chocolate mousse, chocolate cake, and marshmallows on a mesquite graham cracker.

Lon's at the Hermosa Inn is truly a special spot. Spend some time ensconced in Arizona history at this beautiful property and see for yourself.

Lon's is located at the Hermosa Inn at 5532 N Palo Cristi Rd, Paradise Valley, AZ 85253. For reservations, call: (602) 955-8614. For the current menu, visit this link.

I received a complimentary media invitation.

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tags / Paraise Valley, Lon's, Hermosa Inn

RUBEE TUESDAY, May 10-16, 2016: La Boca, Super Chunk, Franco's, New Hong Kong, Uncle Sal's, Arcadia Premium, MixUp Bar

May 17, 2016 / Christina Barrueta

A recently launched weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Bartender TJ and General Manager Kyle Mason of La Bocca

Tuesday, May 10, 2016, Lunch: After a media Arizona Restaurant Week preview where we were impressed with La Bocca Urban Pizzeria + Wine Bar, my friend Angel and I made plans to return for lunch. Cocktails were involved with a Vino Spritz for Angel, and a glass of Charles and Charles rosé and Corpse Reviver No. Blue for me. Note: La Bocca now uses a Coravin system to offer guests higher-end wines by the glass without committing to a bottle.

Angel ordered the Italian chicken salad sandwich, while my husband and I went with pizzas: The meat-heavy Bocca Trio for him and the brussels sprouts and pancetta pizza for me. After three visits to La Bocca in the last month, I can tell we'll be spending a lot of time here.

Wednesday, May 11, 2016, Lunch: After a meeting with the Scottsdale Convention and Visitor's Bureau (I'm excited to announce I will be a regular contributor!) I had to stop at Super Chunk Sweets and Treats in Old Town Scottsdale to pick up sandwiches. While this award-winning shop run by husband and wife team Country and Sergio Velador is stocked with delicious sweets, pastries, cookies, candy, ice cream, and fabulous popcorn, I'm also in love with the sandwiches on their addictive foccacia.

Fra' Mani apple ham, Barely Buzzed espresso cheese, greens with tangerine oil, truffle-mustard

Housemade peanut butter with raspberry jam and cheddar

Wednesday, May 12, 2016, Dinner: If you're a regular reader (and I hope you are!), you'll know that Franco's Italian Caffe is one of our favorite restaurants in the Valley. I wrote my first article singing the praises of Franco's in 2013, and we've been back countless times since. This visit was with two other couples and, as always, it was a memorable night of delicious food, fine Italian wines, and great company.

Red and white wines for the table

Linguine frutti di mare special

Veal with brandy-truffle sauce special

Thursday, May 12, 2016, Dinner: Another highlight this past week was joining some wonderful friends, Chef Bob and Ross of Bitter and Twisted, AZ Republic Dining Critic Dom, and Margo and Grant, along with new friends, for a Cantonese feast at New Hong Kong.

Winter melon soup

Boneless stuffed 8 treasure duck

Salt baked chicken

Mushrooms and abalone

Eel in black bean sauce

Pork belly and taro root

Clay pot rice with Chinese sausage and pork

Black pepper beef

Crispy spareribs in plum sauce

Friday, May 13, 2016: After celebrating my friend Jenelle's photography award at LDV Wine Gallery, we stopped in for an old-school Italian meal at Uncle Sal's. I went with my usual order: Veal Fiorentina (pounded breaded veal cutlets with spinach and a pernod cream sauce).

Saturday, May 14: 2016: Acardia Premium. En route to dinner, I stopped by to pick up a package I had ordered at Arcadia Premium (along with these Arizona-made cocktail mixers). This gem of a store is stocked with an amazing selection of wine, beer, cheese, charcuterie, and other artisan items including some of my favorite Arizona products. And if you live in the area, there's another bonus - they deliver!

Saturday, May 14, 2016: Atlas Bistro is another favorite that has been mentioned more than once on this site. On this visit we were joined by our friends of Super Chunk (mentioned above) and AZ Bitters Lab. Thank you to our generous friends for the wine selection they brought to this BYOB restaurant. This place consistently impresses.

Foie gras with strawberries, pickled rhubarb, strawberry-rhubarb jam, and black pepper granola

1992 Viña Tondonia Reserva and 2001 Chateau Musar

Tempura squash blossoms, cremini mushrooms, crimson dahl, Menegi onions, harissa

Roasted duck breast, leeks, brussels sprouts, red quinoa, dates, apricot, quince

Country, Sergio, Lill and Bill at our favorite table

Sunday, May 16, 2016: One of the Valley's best cocktail masters, Charlie Zeiler, is leaving the Mix Up Bar at the Royal Palms. See a prior interview here about this talented gent. We couldn't let that happen without saying goodbye. His amazing cocktail creations will be sorely missed. Congratulations Charlie and much success on your new adventure!

Daiquiri with rhubarb amaro and strawberry

Blanco Americano

Garden Goddess

Carne asada tacos

Crab beignets

The Courtyard

Check back next week as my plans include Miracle Mile Deli, St. Francis, The Herb Box at the Colony, and Talavera at the Four Seasons.

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tags / Mixup Bar, Hermosa Inn, Atlas Bistro, Arcadia Premium, Franco's, Franco's Italian Caffe, Uncle Sal's, La Bocca

Imbibe 'N Dine: Caskwerks and Sonoran Brewing Dinner at Lon's

March 02, 2016 / Christina Barrueta

Travis Nass, Caskwerk's "Spirit Guide", Executive Chef Jeremy Pacheco, and Zach Schroeder, brewmaster and co-owner of Sonoran Brewing Company (photos by Debby Wolvos Photography) — Travis Nass, Caskwerk's "Spirit Guide", Executive Chef Jeremy Pacheco, and Zach Schroeder, brewmaster and co-owner of Sonoran Brewing Company *(photos by Debby Wolvos Photography)*

One of the highlights of Arizona Cocktail Week are the Imbibe 'N Dine Dinners featuring special tasting menus paired with cocktails, spirits, and in this case, beer and cocktails as a tie-in to Arizona's simultaneous Beer Week. On February 16th, a pairing dinner at the historic Hermosa Inn, teaming up Chef Jeremy Pacheco of Lon's with Caskwerks, an Arizona distillery of artisan spirits, and the craft brews of Sonoran Brewing Company, resulted in a winning trifecta.

On a beautiful Arizona evening, guests gathered on an intimate patio to enjoy Travis' Welcome Punch, a refreshing blend of Caskwerks Gin, oleo-saccareum, lemon juice, earl grey tea, Sonoran dfrnt IPA, and Boy Drinks World Serrano Cocktail Spice.

We mingled and sipped (with generous refills) and before we knew it, it was time to retire to the Library, a cozy room decorated with Lon Megargee illustrations and lined with bookshelves stacked with limited-edition art books.

Chef Jeremy Pacheco described what he had planned for the evening and we learned that we were in for a one-of-a-kind pairing. Each dish was designed to be paired with a beer, a cocktail, and then a combination of the two.

Our talented group of tablemates included Travis' wife Chianne and a friend, Layrd Mahler, co-owner of Sonoran Brewing, and his wife Dana, John Miller of Caskwerks, and Ram Udwin of Boy Drinks World.

Travis described his pairing for the first course. "This is the most traditional of the cocktails tonight. We're doing a boilermaker with Apple Pie Liqueur from Caskwerks. It's one of John’s family recipes, like liquid apple pie. When you try it, you’ll see. It has apple pie, honey, brown sugar, nutmeg and cinnamon. It’s super-delicious." Both the liqueur and the White Chocolate Ale were wonderful with Chef Jeremy's roasted beets with creamy Crow's Dairy goat cheese, candied pecans, slices of Fuji apples, mache, and Sonoran Brew IPA vinaigrette, but we were all pleasantly surprised how brilliantly the boilermaker combining the two paired with the dish.

The next course was a true collaboration as the Seven Wives Saison is part of Sonoran Brew's Chef Series with Chef Pacheco. The name is a nod to Lon's namesake Lon Megargee, who had been married seven times, and ingredients include wheat from the Pacheco family farm, orange, coriander, peppercorns, and fennel. These nuanced flavors were mirrored in the second course of silky hamachi crudo with pink peppercorn, fennel pollen, bright Meyer lemon and microgreens. Travis' cocktail combined Caskwerks Gin with Lillet Rose and aromatic Hum Botanical. Lovely on its own, combined with the Saison, it was another revelation into the thought that had gone into these outstanding pairings.

The main course brought tender braised Wagyu shortribs napped in a glaze of Inebriator stout and served with balsamic cipollini onions, parsnip puree, and grilled king oyster mushrooms. Zach Schroeder, brewmaster of Sonoran Brewing, introduced the stout. "This is probably my favorite beer I brew. Let it get a little air and let it get a little warmth. You get a lot of roasty, toasty notes, a lot of toffee, chocolate, and dark fruit. Make sure you savor it." Travis described his cocktail as a Jack Rose variation, made with Caskwerks Apple Pie Liqueur, grenadine, and lemon juice. Both were so delicious on their own that more than one at our table hesitated to combine the two. But Travis knows best. Somehow this unlikely duo combined into a genius beer cocktail that underlined the savoriness of the dish yet also provided a perfect acidic foil to cut its richness.

The evening ended with a sweet finale and a pairing of Sonoran's Smooth Rebel IPA with a cocktail of Caskwerks Gin, Fernet Branca, Yellow Chartreuse, and PX Sherry. Once again, this was a creative, innovative pairing, with the double IPA's malty sweetness and the herbal notes of chartreuse and Fernet marrying perfectly with bitter caramel date bread pudding topped with caramel ice cream and orange zest.

Kudos to the collective array of passionate craftsmen in the room. Not only was this another stellar meal at the hands of talented Chef Jeremy Pacheco, but it was also a wonderful introduction to the quality of our local beverages and Arizona-grown ingredients, and an eye-opening experience into what such a collaboration can achieve.

Visit these links for my recaps of other Arizona Cocktail Week 2016 events:
Day One
Day Two
Day Three: Artisanal Market
Day Three: Day of the Rabbit at Counter Intuitive
Day Three: Last Slinger Standing
Day Four: Jade Bar Reunion
AZCW 2016: Buchanan's Whisky Golf Cart Pub Crawl

I was hosted by Lon's as a media guest.

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tags / Caskwerks, Sonoran Brewing, Lon's, Hermosa Inn, Jeremy Pacheco, Imbibe 'n Dine