Many of you know that we have, since its inception, participated in Primavera Cooks, a dinner put on in various restaurants around town for years now. In fact, you can find recipes I wrote from when I was the chef at Boccata and the Dish tucked away in Primavera Cooks cookbooks from before the event was an event. And I thought to myself when we were all shuttering that, as miserable as it was for restaurants to be closing their doors all over the world, the nonprofits who rely on those restaurants were going to feel the squeeze as well, so once we had a couple of zoom wine tastings under our belt, I called our friend David Elliott at the Primavera Foundation and proposed that we give this a try. So after a fair amount of planning and an acute fear of whatever we haven’t planned for, we’ve got a dinner lined up that will be part food discussion and demonstration, part wine discussion and tasting, part tasty dinner with various friends from around town, and all benefit for the Primavera foundation, which helps with homelessness issues in our community. Want to know more specifically about what they do? You can investigate here.
I should point out that while Feast is putting the event together and we’re crossing our fingers that we’ve thought this through enough that we can execute it with enough charm, pacing, flavor and camaraderie that it goes well, it’s ultimately a Primavera Foundation event, which means you’ll make your reservation and pay through them, not us. We’re just making everything and putting the event together, which will happen on a Monday- July 13- when Feast is closed, so you don’t have to listen to the thrum of exhaust hoods, line cooks and muttered cursing that happens during normal service at Feast. Want to know more about the event itself? You can check that out here.
I’m frankly just excited to eat mackerel and duck and Petit Basque cheese, and to drink wines from Piedmont, Juliénas, Slovenia and Corsica, and to talk about what we’re cooking and chat with some of my favorite people in the wine biz, and to do our part to help the homeless in Tucson. We hope you can join us. It begins Monday the 13th at six PM.
Potato terrine with house-cured mackerel and aioli with a tuft of arugula.
2018 Gianni Gagliardo Roero Arneis DOCG
French onion soup with Gruyère cheese, caramelized onions and shaved ribeye.
2015 Domaine Pascal Granger “Clos des Poulettes” Juliénas
Brined and slow-cooked Long Island duck breast with savory berry preserves, butternut squash and Swiss chard with sous vide leeks and ajwain seed.
2016 Rojac Refošk, Slovenska Istra
Semi-savory tiramisú with Petit Basque cheese, flower petals and sage syrup.
2015 Jean-Baptiste Arena “Grotte di Sole” AOC Muscat du Cap Corse
If you want to pop in, you’ll need to register in advance for the zoom dinner here: