Write On Rubee

An Arizona-based food, beverage and travel writer since 2008,  I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond.  Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.

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Finestre Modern Gastronomy Commencement Dinner - SOLD OUT

  • The Market Restaurant + Bar (map)
Finestre Gastronomy

Local Chefs Jennifer Russo and David Duarte have come together to create a unique “space share” at The Market Restaurant + Bar. To celebrate this new concept, join them for a “Culinary Commencement” Dinner on Feb. 24.

Russo and Duarte will share the restaurant space with two distinctly different restaurants on varying nights. Russo’s “The Market Restaurant + Bar” will continue to serve a brunch, lunch and dinner menu, while Duarte’s “Finestre Modern Gastronomy” will serve dinner only Sunday, Monday, Tuesday and the second and fourth Saturday of each month. Duarte’s menu will change seasonally and will be five, seven or nine courses with optional wine pairings. “It’s truly my honor to share the space at The Market with David. He’s a culinary genius and will offer a stellar menu that is sure to wow guests,” said Russo. 

The “Culinary Commencement” Dinner offers diners a special six-course menu at $85/pp++To RSVP, call 602-626-5050.  More information can be found at themarketphx.com

Amuse Bouche
Oysters & Pearls
Oyster on half shell with champagne pearl farm fresh crème fresh and fried chiffonade of oyster leaf 

Canard
Smoked Duck Salad with Sous Vide Quail Egg
Mixed local greens with smoked duck breast topped with sous vide quail egg finished with strawberry vinaigrette

Garden
Ruby & Yellow Beets
Ruby beets sous vide with red wine paired and yellow beets sous vide in chardonnay served with goat cheese quark, honeycomb piece, chervil sprigs and extra-virgin olive oil

Sea
Mint & Lime Brined Sea Bass Ceviche
Sea bass brined in lime, mint and pinch of ghost pepper with mint leave gremolata, dehydrated lime and house made chippas

Earth
Saffron Beef Wagyu Ravioli
Satsuma A5 Japanese Wagyu beef and crimson saffron threads in freshly made ravioli pasta With mushroom brodo and Parmesan foam

Sweet
Crème Brulee Cake
Waygu fat vanilla cake with Madagascar vanilla crème brulee with Chef’s spun sugar crisp

Later Event: February 25
Devour Phoenix Bartending Competition