Join six chefs and six cideries as they guide you through an evening of craft and collaboration. Chefs Adam Allison (Handlebar Diner), Jeff Kraus (Crepe Bar), Donny Hawk (The Gladly), Craig Plevack (Fire & Foraged), Anthony Soltys (Worth Takeaway) and Tamara Stanger (Cotton & Copper) each pair a course with new and emerging craft cideries in Arizona and Southern California.
Do you have dietary restrictions or allergies? Please let us know by Friday, November 2 and we will accommodate you to the best of our abilities.
Doors open at 6 p.m. The first course will be served promptly at 6:30 p.m.
Craig Plevack, Fire & Foraged • Raging Cider (San Diego, CA)
Chicory roasted butternut squash, bacon, smoked almond and gorgonzola bites. Smoked eggplant dip with beet yogurt, pomegranate and maldon salt. Featuring Rhiba Farms.
Tamara Stranger, Cotton & Copper • Cider Corps (Mesa, AZ)
Ember Roasted Cabbage. Sesame mesquite mole, Rhiba Farms root butter, apple, pine nut and Mountain Sky sage.
Cider cocktail prepared by Sean Traynor
Donny Hawk, The Gladly • Stoic Cidery (Prescott, AZ)
Apple miso black cod with apple kohlrabi slaw, crispy shallots and apple soy vinaigrette.
Anthony Soltys, Worth Take Away • Serpentine Cidery (San Diego, CA)
Handmade gnocchi with crispy prosciutto, Crow's Dairy black pepper feta, Steadfast Farm baby arugula and orange blossom honey-citrus marinated shishito peppers, with shaved apples and balsamic reduction.
Adam Allison, Handlebar Diner • Crush Cidery (Tempe, AZ)
Sweet and spicy beef ribs, Hayden Mills white wheat berry “fried rice,” pickled pear slaw and cashew.
Jeff Kraus, Crepe Bar • Newtopia Cyder (San Diego, CA)
Gooey maktoom Pinnacle Farm date butter cake, black treacle caramel, Newtopia Cyder braised Green Valley Farm pecans, Fond du Luc Farms raw milk ice cream.
Fri Nov. 96:00 pm - 9:00 pm
31 South RobsonMesa AZ,US 85210