Arizona Wine Dinner with Todd Bostock of Dos Cabezas WineWorks and Kent Callaghan of Callaghan Vineyards

Dear Feastlings,

When Spanish Jesuit missionaries came to Arizona in the 16th century, they planted grapes for their sacramental wine, and likely some for enjoyment as well.  That said, as late as the 1980’s, 400 years hadn’t necessarily improved the quality available amongst Arizona wines too significantly.  Long have wine aficionados turned up their figurative noses at our wines, and I can tell you that interlopers unfamiliar with the winescape here often continue to do so.  We aim to teach those people a lesson.  We’ll be honored on Wednesday, March 28, to have Kent Callaghan and Todd Bostock here with some of their excellent wines.  A  number of you already know how good the wines are- as I sat down to post this menu, we already had a dozen of you signed up for the dinner and we hadn’t yet even written the menu.  This little missive is written  to encourage those of you who know and love Callaghan and Dos Cabezas to come to the event, but even more so to convince you to bring your unconvinced friends.  With that in mind, we’ve put together a special menu worthy of the wines, and we hope you’ll come join us for fun and enjoyment and the opportunity to rub elbows with the people who’ve put Arizona wine on the proverbial map.  There’ll be six courses, plus a tiny dessert, and of course the wines and the winemakers.  Remember, web and email reservations will not hold you a seat at the dinner, so if you’d like to come, please call us at 326-9363 and we’ll reserve a spot for you and/or your skeptical friends.

Callaghan and Dos Cabezas Dinner

with Kent Callaghan and Todd Bostock

Wednesday, March 28, 2018

6:30 pm

Fried smelt and poached oyster taco with crème fraiche, cabbage and grapefruit peel

2016 Dos Cabezas White, Cimmaron Vineyard, Willcox

Grilled housemade sourdough with Gorgonzola Dolce, shallot-infused local honey and fresh sage.

2016 Callaghan “Greg’s” Petit Manseng, Willcox

Cinnamon and garlic-crusted roast pork with a pancetta-wrapped, Manchego-stuffed date

and roasted squashes.

2013 Dos Cabezas “El Norte” Cimarron Vineyard Grenache/Syrah/Mourvedre, Cochise County

Slow-cooked lamb neck with laurel leaf reduction, confit of green bell pepper, French fries

and minted tomato jam.

2013 Callaghan Vineyards Graciano, Arizona

House-made morcilla with charred eggplant, red pepper coulis, Swiss chard and poached garlic.

2014 Dos Cabezas “Aguileón” Cimarron Vineyard Tempranillo/Graciano, Cochise County

Braised short rib of beef with rapini, cannellini beans and fig-infused balsamic vinegar.

2016 Callaghan Vineyards Tannat, Arizona

A little something sweet for dessert

$115, inclusive of tax and tip

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