Wednesday night my mother and I attended a wonderful event at Maynard's Kitchen in downtown Tucson: a Slow Food and Wine event that was a collaboration among
Slow Food Tucson, the
Santa Cruz Valley Heritage Alliance,
Maynard's Market and Kitchen, and Canelo Hills and Dos Cabezas wineries. The event was sold out, with 51 people filling the charming dining space in the old train station.
Chef Addam paired two of our wines with his fantastic and creative small courses: our Sparkling Nebbiolo Rosé with a plate of delicate fruits, and our new 2008 Malvasia Dolce with the dessert, a delicious pistachio ice cream with a thin mesquite flour cookie. Almost all the ingredients were from Southern Arizona.
After I introduced our winery and described our Sparkling Nebbiolo Rosé at the beginning of the meal, my mother and I were able to relax and enjoy the evening as guests. The courses between fruit and dessert were paired with four of Todd Bostock's wines from
Dos Cabezas Wineworks. We shared a table with Casey and Amber, who are great friends of Canelo Hills and have helped out as volunteers for bottling. It was fun to visit with them as we tasted such marvelous things as squash blossoms, filled with goat cheese, tempura-battered, and served over an heirloom tomato. Oh yum!
Chef Addam (middle) is applauded, along with the rest of the talented cooking staff
Todd and Kelly Bostock of Dos Cabezas with friends at their table
Wednesday night my mother and I attended a wonderful event at Maynard's Kitchen in downtown Tucson: a Slow Food and Wine event that was a collaboration among Slow Food Tucson, the Santa Cruz Valley Heritage Alliance, Maynard's Market and Kitchen, and Canelo Hills and Dos Cabezas wineries. The event was sold out, with 51 people filling the charming dining space in the old train station.
Chef Addam paired two of our wines with his fantastic and creative small courses: our Sparkling Nebbiolo Rosé with a plate of delicate fruits, and our new 2008 Malvasia Dolce with the dessert, a delicious pistachio ice cream with a thin mesquite flour cookie. Almost all the ingredients were from Southern Arizona. 
After I introduced our winery and described our Sparkling Nebbiolo Rosé at the beginning of the meal, my mother and I were able to relax and enjoy the evening as guests. The courses between fruit and dessert were paired with four of Todd Bostock's wines from Dos Cabezas Wineworks. We shared a table with Casey and Amber, who are great friends of Canelo Hills and have helped out as volunteers for bottling. It was fun to visit with them as we tasted such marvelous things as squash blossoms, filled with goat cheese, tempura-battered, and served over an heirloom tomato. Oh yum!
Chef Addam (middle) is applauded, along with the rest of the talented cooking staff
Todd and Kelly Bostock of Dos Cabezas with friends at their table
Posts
No comments:
Post a Comment