Paul Hobbs Crossbarn wines poured at Mowry & Cotton dinner

The Phoenician’s newest restaurant Mowry & Cotton pairs California wines from acclaimed winemaker Paul Hobbs Crossbarn Winery this Friday March 23rd.

The dinner comes on the heels of Mowry & Cotton’s first “Meet at Mowry” social dining series. The community dining styled dinner will feature a reception and 3-course dinner paired with 5 wines from Napa &  Sonoma counties. Director of Winemaking Greg Urmini is the evening’s special invitee and will make his way to each table to speak about the wines and winery.

Mowry & Cotton menu with Paul Hobbs wines

The dinner will feature locally sourced vegetables, fresh game and a variety of seasonal ingredients paired with wines that will compliment the meal. The reception is called for 6:30 p.m. with dinner to start at 7.

TABLE                                                                                                                                           “GAME” BOARD

bruleed foie, confit rabbit, quail egg country paté, fennel mostarda, cherry compote, miso mustard, house pickles, crispy flatbread

FIRST                                                                                                                    CHARRED VEGETABLE SALAD

artichoke, cauliflower, Brussels sprouts,

pickled chick peas, herbs, smoked tomato vinaigrette

SEAFOOD DIP

uni, crab, charred pomelo, thai basil, cracked wheat sourdough

MAIN                                                                                                                      SMOKED LAMB SHOULDER

spring vegetable kraut, pea yogurt, salsa matcha, naan

HALF GRILLED PHEASANT

cipollini onion, broccolini, almond, citrus, cherry

GRILLED ASPARAGUS

rye crispies, hazelnut, lemon, smoked cherry

ROASTED SPRING ONION

almond, fermented rhubarb honey, mulato chile yogurt

DESSERT                                                                                                                                    BLACKBERRY GOAT CHEESE SUNBURST CAKE

whipped white pepper brulee

WINES                                                                                                                                         SAUVIGNON BLANC Sonoma County, 2015

CHARDONNAY Sonoma Coast, 2016

PINOT NOIR Sonoma Coast, 2014

CABERNET SAUVIGNON Napa Valley, 2014

CABERNET FRANC Moon Mountain District, Sonoma County, 2014

Save Your Seat

With limited seating reservations are needed and can be made by calling 480-423-2530 or email 00103RestaurantReservations@luxurycollection.com The cost for the evening is $60 per person plus including tax & tip.

Mowry & Cotton at The Phoenician is at 6000 E. Camelback Rd. Scottsdale 85251.

Hall Wines to be paired at The Market Restaurant + Bar by Jennifer’s

After a short holiday hangover the first week of January, 2018 starts quickly on the Phoenix food and wine scene. The Market Restaurant + Bar by Jennifer’s is hosting its first wine dinner of 2018 Wednesday January 10th as it pairs with Hall Wines from Napa and Sonoma Counties at the Arcadia Lite neighborhood restaurant.

Hall Wines & pairings

The 6-course family style meal will be paired with 5 wines from Hall Wines and its Sonoma partner Walt Wines.

The first 3 courses paired will be paired with Walt Wines chardonnay & pinot noirs from Sonoma with the bigger reds saved for the last 2 courses from Hall Wines in St. Helena.

Walt Chardonnay                                                                                                       Seared Diver scallop with a citrus beurre blanc, blood orange, crispy shallots and chive oil with corn nut dust

Walt Pinot Noir Blue Jay                                                                                            Pan-seared breast of canard duck with sweet potato fondant drizzled with a balsamic cherry reduction topped with kale crisp      

Walt Pinot Noir la Brisa                                                                                                         Pappardelle pasta  with porcini mushroom crème and dehydrated prosciutto, Cherve and oregano leaves

Hall Merlot                                                                                                                         Coq au vin prepared with  pearl onions, baby root vegetables and lardon in classic presentation

Hall Cabernet                                                                                                                     Tri-colored peppercorns and flakey salt crusted rib eye with wilted greens and potato crème and Chef’s red wine reduction

Sweet                                                                                                                                            Chocolate shortbread cookie with macerated berries and dark

This classic pairing dinner starts at 6:30 the evening of the 10th. $85 per person.

RSVP to 602-626-5050. The Market is at 3603 E. Indian School Rd. Phoenix 85018. http://themarketphx.com/

 

B.R. Cohn Winery pairs with Zuzu menu for Monday Night Chef’s Table dinner

Once a month Scottsdale’s Hotel Valley Ho’s Zuzu host’s a “Monday Night Chef’s Table” dinner and for October’s dinner they have invited B.R. Cohn Winery to pair their wines with executive chef’s Chuck Wiley’s 4-course dinner. The dinner will be on Monday October 17th starting at 6:30 p.m. The dinner will also include conversation with the chef along with a representative from the winery.

 

zuzu dinner menu

The seasonal menu was created specifically to pair with the each of the wines and their nuances and is as follows….

Pan-Seared Sea Scallop
cracked black pepper risotto, preserved lemon butter
Chardonnay 2015

Warm Kale Salad
toasted walnuts, breadcrumbs, crumbled blue cheese,
hard egg & a warm pancetta vinaigrette
Pinot Noir 2014

Slow Roasted Beef Tenderloin
roasted garlic mashed potatoes & creamed parsley
Cabernet Sauvignon 2013
Cabernet Sauvignon 2010

Chocolate Mousse
coconut crème & toasted almonds

who is b.r.cohn winery

B.R. Cohn winery was founded in 1984 by Bruce Cohn in Glen Ellen, California as an escape from the intensity of the San Francisco music scene. Bruce was involved in running a music studio and later becoming manager for The Doobie Brothers during their rise to stardom in the 1970s. Bruce started making wines at his Sonoma County winery after 10 years of selling grapes to other wineries. While Bruce handle much of cultivating of the vineyards and more early on, he had several up and coming winemakers such as Helen Turley, Merry Edwards and Steve Macrostie make the early vintages. In 1990 Bruce started making olive oil from the olive trees on the estate that is named “Olive Hill Estate Vineyards” and many of his wines have come from that vineyard.

reservations needed and up-coming dinners

As this dinner series has become very popular with diners, reservations are needed as seating is limited. The cost for the dinner is $68 per person plus tax and gratuity and reservations can be made by calling 480-376-2600 https://www.hotelvalleyho.com/hotel/hotel-events/monday-night-chefs-table

Monday Night Chef’s Table for November will include Arrowood Winery and Champagne is on the menu for December.

Zuzu is in the Hotel Valley Ho at 6850 E. Main St. Scottsdale 85251

 

 


upcoming dinners