Callaghan wine dinner with Kent and Lisa Callaghan

Dear Feastlings,

When I go down to Sonoita, I may visit four or five wineries, but I’ll always end up at one of two places: Callaghan if I’m feeling motivated; Dos Cabezas if I’m taking it easy.  My reasoning is fairly straightforward- If I’m motivated, I’ll whip up a picnic to bring down there and finish the day on one of the tables under Callaghan’s overhang, and if not, I’ll let someone else do the work and stuff my face with Pronghorn pizza at Dos Cabezas.  Last time I was down there I was shooting the breeze with Kent and Lisa Callaghan about a dinner we catered for a guest of theirs last year and before we knew it, we’d each put the other on the calendar.  On Tuesday, March 19th, we’ll be making a dinner to accompany Kent’s delicious wines, and you can be a part of it if you so chose.  Dinner begins at 6:00 pm, and Kent will say a few words about his wines, you’ll drink them, and I’ll make some accompanying treats.  It’s $125 plus tax and gratuity, and it’s going to be a hoot.  You can save a seat at the table by calling us at (520) 326-9363 and making a reservation.  Or you can catch the winery version when we do the whole dinner again at the winery on Saturday, March 30th. The menu?  It looks precisely like this:

CAllaghan vineyards wine dinner at feast


Seared Provolone cheese with freeze-dried lychee crust, matcha-passionfruit sauce, honeycomb, herbs and flowers.
2022 Callaghan “Love Muffin” White Blend (Malvasia Bianca/Picpoul Blanc,) Willcox

Seared Ora King salmon with burnt cherry white pepper aioli, served on a wild rice cake with wilted spinach.
2021 Callaghan Montepulciano, Willcox

Rosemary-smoked lamb sirloin with curry leaf winter squash stew, blood orange and potato crisp.
2021 Callaghan “Back Lot” Whole Cluster (Grenache/Graciano,) Willcox

House-made pappardelle in saffron cream with Spanish chorizo, broccolini and crispy garlic.
2019 Callaghan “Padres” Estate Blend (Tempranillo/Graciano/Petit Verdot/Grenache,) Sonoita


A little something sweet for dessert.


$125 plus tax and gratuity

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