A while ago, I mentioned that we were putting together a dinner to benefit the Sister José Women’s Center. The plan was to send out an email to everyone on our list and tell them about this exciting dinner and this amazing organization, and drum up attendees and some cash for the upcoming expansion of the Center. As it happened, they have an email list of their own, and before could even mention it to those of you who keep tabs on Feast, the people who keep tabs on Sister José pretty much completely filled the event.
This happened a month ago as well, when so many supporters of the Rogue Theatre filled our benefit dinner that we had a second benefit, so we thought we’d try it again: a sold-out benefit dinner with a follow-up benefit dinner. There’s something to be said for Tucsonans- we’re avid supporters of the organizations that make our community a better place. While no seats remain for the dinner that I never got the chance to tell you about this Monday, March 6, we’ll replicate the whole thing on Monday, April 3. We open the doors for this dinner and this dinner alone- we’re closed on Mondays, you may recall- at 5:30 on the 3rd. How do you make a reservation? Follow this link:
We’ll offer four dishes paired with wines from local wineries, and coffee and dessert as well.
Dinner for Sister José Women’s Center
Monday, April 3, 5:30 pm
Arancine stuffed with pear and truffled Fontina cheese.
NV Dos Cabezas Wineworks “Prínciprana 2°” sparkling wine (Garnacha/Riesling/Tempranillo,) Cimarron Vineyard, Willcox
Maine lobster claw with tarragon-Yukon gold potato salad, Charentais melon and chamomile cream.
2021 Brigand “Westward” white blend (Roussanne/Viognier/Picpoul Blanc,) Willcox
Grilled lamb loin with sautéed spinach, black olive tapenade and Tête de Moine cheese.
2017 Callaghan Vineyards “Claire’s” red blend (Mourvedre/Graciano/Petit Verdot,) Sonoita
Cheddar-oxtail soufflé with demiglace, sauce vert, and crispy oxtail.
2020 Los Milics “Oliver’s” red blend (Syrah/Graciano/Tempranillo,) Cochise County
Chocolate hazelnut cake with pistachio ganache and marzipan.