I’ve written to you before about Stephen Hagen- the guy who keeps his vineyards healthy through the meticulous use of tweezers and leaf blowers. Evidently, he’s willing to tolerate the separation anxiety long enough to come to Tucson and do a wine dinner with us. The wines are downright special, and we’re hoping you regard the food pairings as worthwhile as well. If you’d like to join us for five courses plus a little something sweet, now’s your chance: call us at 326-9363 (web and email reservations won’t hold you a place a the dinner) and we’ll make sure you get to meet Stephen, eat and drink remarkably well, and have an overall excellent time. What better way to spend the Ides of March? I can tell you this: it beats Julius Caesar’s day.
Dinner with Stephen Hagen at Feast
Wednesday, March 15, 2017
Brined and seared breast of game hen with pear and lemon cream. Feast garden greens.
2015 Antiquum Farm “Daisy” Pinot Gris, Willamette Valley
Lava-salted sea scallop with apricot-rose sauce, spinach chiffonade and toasted hazelnuts.
2015 Antiquum Farm “Aurosa” Pinot Gris (Rosé,) Willamette Valley
Roast duck breast in duck broth with beef fat potatoes two ways and a blueberry-fennel relish.2013 Antiquum Farm “Juel” Pinot Noir, Willamette Valley
Seared peaches wrapped in beef carpaccio
with bay leaf tea.
2015 Antiquum Farm “Passiflora” Pinot Noir, Willamette Valley
Bacon and eggs, toast and jam: Braised lamb belly with cured farm egg yolks, savory meringue and blueberry preserves on brioche.
2015 Antiquum Farm “Luxuria” Pinot Noir, Willamette Valley
A little something sweet for dessert
$95 plus tax and gratuity