Sheraton Phoenix Downtown’s signature restaurant, Carcara, is debuting a quarterly Chef Series Dinner celebrating the rich flavors and culinary traditions of Indigenous Arizona. This five-course dining experience by Chef Dominique St. Pierre showcases Sonoran Desert flavors through Arizona-sourced and Indigenous-inspired ingredients. Each dinner is limited to 35 guests, begins at 5:00 p.m., and is priced at $85 per person. Reservations for the March 21 dinner, featuring Del Bac Distillery, can be made here. Menu:
Blue Corn Flatbread | tepary bean puree, braised elk, juniper salt
Pairing: Del Bac classic, amaro nonino, orange-infused syrup, butters
Raw Nopales Salad | black radish, mini cucumbers, agave sunflower cream and prickly pear gastrique
Pairing: Del Bac Classic, Lemon, Demerara, Mandarine Napoleon, Orange Bitters
Juniper-Mesquite Rubbed Quail | citrus and herb pearled sorghum
Pairing: Del Bac Classic, lime, prickly pear, club soda
Chiltepin Cured Trout on a Chayote Slice | desert citrus gel, lime ash and micro cilantro
Pairing: Del Bac Dorado, lemon, chiltepin honey, prickly pear
Additional dates are confirmed for May 23, August 15, and October 24.