Next Wednesday, May 20th, two wine dinners are happening in the northeast valley and wouldn’t it be great if you could clone yourself so that you could go to both? Take a look at the menus and wine pairings, and call to make a reservation before the rest of the valley finds out.
Autostrada‘s wine maker’s dinner will feature Toscana wines, imported from Italy by Giuliana Imports of Boulder, Colorado. The five courses of rustic, Italian-inspired cuisine from Chef Aaron May will be paired with selections from resident Sommelier, Dave Johnson.
First course: Mixed baby lettuces with white wine poached pears, sheep’s milk ricotta, roasted hazelnuts and cherrywood balsamico, paired with Fontaleoni Vernaccia Di San Gimignono.
Second course: porcini crusted halibut with roasted baby beets and chive sauce, paired with Mocali Rosso Di Montalcino.
Third course: torchio pasta with broccolini, chile flake, grated bresaola and pecorino nero, paired with San Giusto A Rentennano Chianti Classico.
Fourth course: roasted lamb on sweet pepper ragu with salsa verde, paired with a Super Tuscan – Uccelliera Rapace.
Fifth course: almond and semolina souffle with candied orange, paired with the sweet Piazzano Vin Santo.
Details: May 20, 7 p.m., Autostrada, 20825 N. Pima (DC Ranch), (480) 513-2886, $75++/* per person
Binkley’s and Duncan Farms are teaming up, along with AZ Wines of Carefree, to create a six course extravaganza. Starting with passed hors d’ouerves and a sparkling Cava from Spain, Kevin Binkley will roll out six “art on a plate” courses featuring the organic produce from valley favorite, Duncan Farms.
Halibut Carpaccio with haricots verts, gold nugget tomatoes, amethyst onions and tomato water vinaigrette, paired with the Frederic Giachino “Vin de Savoie” Abymes, France.
Soft Shell Crab with fried green tomato, charred spring onion, olives and horseradish, paired with Gerard Nuemeyer, “Les Hospices” Riesling, Alsace, France.
Desert Squash Blossoms, stuffed with sweet peppers, Italian sausage and Parmesan, paired with Benovia, Pinot Noir, Sonoma Coast.
Duck Breast and rillette with pineapple, fennel and blackberries, paired with Qupe Vineyards, “Bien Nacido” Syrah, Santa Maria Valley.
Ribeye with honey bear squash, baby beets and leeks, paired with Cade, “Napa Cuvee” Cabernet Sauvignon, Napa Valley.
Carrot Cheese Cake with coconut, raisins, pistachios, cinnamon phyllo and chocolate, paired with Lilly Pilly “Noble Blend” from Austrailia.
Details: May 20, 6:30 p.m., Binkley’s Restaurant, 6920 E. Cave Creed Rd, Cave Creek, (480) 437-1072, $105++/* per person
* ++ means plus tax and gratuity.