Executive Chef Ryan Clark is pleased to announce the third annual Dinner with Chefs series of culinary events at PY Steakhouse. For the new year, the theme has been updated to highlight local and regional beverage experts or “libationists.”

Dinner with Chefs is a monthly dinner series at PY Steakhouse that Chef Clark began two years ago. In 2017, renowned Tucson chefs, and in 2018, local celebrities, worked with Chef Clark and his culinary team once a month to create a unique three-course dinner using mindfully-sourced ingredients. Past Dinner with Chefs guest chefs have included nationally renowned James Beard Winner Chef Norman Van Aken, and local sports star AQ Shipley from the Arizona Cardinals.

For the 2019 series, each dinner will feature a special guest beverage expert, such as a wine maker, sommelier, bartender, brewer, or distiller, who will collaborate with Chef Clark, PY Steakhouse GM/Sommelier Jennifer Aspery, and the Casino Del Sol culinary team to create a multi-course dinner with paired beverages. The menus will all feature five-star Arizona prime beef and Arizona-grown products from more than 30 of Casino Del Sol’s local purveyor partnerships.

Prices range from $75-$125 plus gratuities. To make reservations call PY Steakhouse at 520-324-9350 or email Jennifer Aspery
 


Upcoming Events:

December 17, 2019

Dinner with Chefs 2019 at Casino Del Sol

Russ Kempton - Owner and Founder at Speaking of Grapes & Granes 

December 17, 2019 - $125/person

Welcome Drink: Salt Foam Margarita (Ryan)

First Course:

Pajaro Gratis

El Tesoro Reposado, Grapefruit cordial, apertivo, lemon, soda


Second:

Double Barrel Firing Squad

Herradura Double Barrel Reposado, Suze, house made grenadine, lime


Third:

Mole Ole

Patron Reposado, Ancho Reyes, Crème de Cacao , mole bitters , serrano tincture

 


 2020 Series Coming Soon - Dinner with Chefs & Farmers


PAST EVENTS:

 

Tuesday, January 29 at 6:30pm

Eric Harding Dinner with Chefs at Casino Del Sol 2019

Elvira’s Bar Manager, Eric Harding

MENU FEATURING:

Chips and Hot Salsa
coronitas served with salted lemon-lime cordial

Ahi Tuna ‘Ceviche’
Fermented chile, cilantro, burnt annatto ash, lime oil, ańejo
singani 63, citric acid, cilantro, aquafaba, scarborough bitters

Tomatillo Braised Pork Shank
pickle-compressed onion, fresh salted cheese, cilantro, wood fired tortillas, cabbage
nuestra soledad mezcal, tomatillo, lime, chicharon, sal de gusano

Tres Leches Cake
dulce de leche gelato, milk crumb, caramelized banana + relish
milk punch with lustau brandy de jerez, lustau px, giffard banane

 


 

Tuesday, February 12 at 6:30pm

Dinner with Chefs 2019 Felix Jimenez

Feliz Jimenez - U.S. Brand Ambassador for Gil Family Estates. 

$75+ per person. To make reservations call PY Steakhouse at 520-324-9350 or email Jennifer Aspery
 


 

Thursday, March 14 at 6:30pm

Dinner With Chefs 2019 John Hazak

John Hazak - Winemaker at Beaulieu Vineyard 

 


 

Tuesday, April 9 at 6:30pm

dwc

Round Pond Dinner welcomes Diane Cline - National & International Director of Sales at Round Pond Estate​ 


DINNER MENU:

Welcome Wine
2017 Rosato Di Nebbiolo

Roasted Carrot Salad
Cracked And Toasted Spices And Oats, Herbs
Blood Orange & Estate Olive Oil, Yogurt
2017 Rutherford Sauvignon Blanc

Blue Cheese & Mushroom Tart
California Blue, Caramelized Mushrooms And Spring
Onions, Baby Greens, Estate Vinegar
2017 Kith & Kin Napa Cabernet Sauvignon

Roasted Prime New York Strip
Tamarind-Chili Glaze, Tamari Whipped Potato,
Pear And Quince Chutney
2015 Rutherford Cabernet Sauvignon
2015 Reserve Cabernet Sauvignon

Estate Meyer Lemon & Polenta Cake
Hayden Mills Polenta Cake, Estate Meyer Lemon Syrup Soak,
Smoked-Compressed Pineapple, Vanilla Gelato
2015 Late Harvest Sauvignon Blanc

 


May 2019
 

Dinner with Chefs 2019

Will Olendorf - Sommelier
May 28, 2019
 


June 11, 2019 • 6pm

Dinner with Chefs

Ciaran Wiese - Beverage Consultant 

Cochineal Cured Hamachi
hibiscus ice, fresno, burnt padron, radish, lime, cilantro

Wild Foraged Herb Pasta Dough
agnolotti, house made ricotta cheese, summer vegetables, lactic brined green garlic & corn broth, smoked olive oil
 
Broiled Aravaipa Apricots
apricot olive oil vinaigrette, mascarpone lavender cream


Foraged Gin Collins/Sour
St. George Botanivore Gin

Chia Julep
Del Bac Classic Whiskey
Chia Seed and Flower

Dual Sonoran Tasting
Uvalama Bacanora
Del Bac Dorado


July 9, 2019

Dinner with Chefs 2019 at Casino Del Sol

Peter Coronel, Sales Manager – Del Bac Whiskey

MENU:

7/9 - 6:30pm - $75/Person

Del Bac Whiskey Snifter available for purchase $15
3 signature cocktails, 3 neat pours and distiller’s cut private selection

Welcome Cocktail
Corona de Tucson
Classic Whiskey Del Bac, sweet vermouth, ancho chile liqueur, coffee, orange bitters

Venison Carpaccio
Cocoa Nib Crusted, Ricotta Salata, Shaved Stone Fruit, Baby Arugula, Black Walnut Vinegar
Firebird
Dorado Whiskey Del Bac, lemon, apricot brandy, ginger beer, mint

Ballotine of Wild Pheasant
Citrus-Rosemary Glaze, Spring Onion-Garlic Soubise, Strawberry-Blue Cheese Tart, Roasted Pheasant Demi
Easy Breather
Old Pueblo Whiskey Del Bac, lemon, crème de cacao, cinnamon syrup, strawberry

Valrhona Chocolate Budino
Fermented Banana Caramel & Shaken Cream
Distillers Cut ‘Cognac Cask’
 


August 22 - 6:30pm

Dinner with Chefs 2019 at Casino Del Sol

Tristan White - Founder / Manager at Dragoon Brewing Co.

August 22 - 6:30PM, $75 per person
Includes 4 pack of Casino Del Sol – Dragoon 25th Anniversary Beer

MENU


Beer Pretzels & Cheese (to share)
25th Del Sol Anniversary Beer, Golden Ale
4.9% ABV | 15 IBU | 3 SRM

Beer & Cheese Soup
Barrio cracker, whipped pork rillette, pickled onion
Rerfraction American Pale Ale
ABV: 5.7% IBU: 38 SRM: 10

Steak & Frites
Sous vide hanger steak, garlic-herb tallow, asparagus, belgian fries, hop flower salt
Dragoon West-Coast IPA
7.3 % ABV | 83 IBU | 10 SRM

Carmel Brownie Sundae
Burnt honey caramel gelato, warm salted fudge brownie, butterscotch & chocolate sauce, whipped meringue
The Ocho Russian Imperial Stout
10.4% ABV | 66 IBU | 92 SRM

 


 

September 15, 2019 at 6pm

Dinner with Chefs 2019 at Casino Del Sol


LMaster Sommelier Dinner Welcomes Laura Williamson and Friends
September 15, 2019 at 6pm

Welcome Wine

PY Bread Service

Heirloom Tomato Bisque
grilled cheese croutons, olive oil, basil
wine pairing

Grilled Beef Tenderloin
root vegetable pavé, mushroom cream, vinegar braised greens
2 wine pairings

Arizona Apple Tartlet
pâte sucrée, pecan frangipane, Mexican cinnamon gelato, spun sugar
wine pairing
 


 

October 8, 2019

Dinner with Chefs 2019 at Casino Del Sol

Aaron Defeo - Bar Director at Little Rituals 
 

DINNER MENU:


Welcome Drink
"Siroco Spritz"
LR white port “aperitif”, cucumber, sparkling wine

Blue Crab Bisque First of Season, Brandy, Fennel, Orange Oil

“Odd Duck"
St George Pear Brandy, Dolin Vermouth, local honey, lime, fennel bitters

Short Rib Rigatoni Ricotta Stuffed, Broccoli Rabe, Smoked Onion, Black Truffle Espuma

“Cask of Amontillado”
Amontillado Sherry, Lustau Brandy de Jerez, Amaro Meletti, Yellow Chartreuse, LR Saffron Bitters

Classic Creme Brulee Vanilla Bean, Doc's Whiskey, Raspberry Gel

"Country Bumpkin"
Fig-Infused Bourbon, Oloroso Sherry, Yalumba Museum Muscat, walnut, brown butter, whole egg


November 11, 2019

Dinner with Chefs 2019 at Casino Del Sol

Shaun Nadeau - Market Manager and Beer Salesman on Planet Earth at Lagunitas Brewing Company. 

MENU:

November 11, 2019 • $75 • 6:30pm

welcome wine
NV Palmer & Co Brut Reserve Champagne, Montagne de Reims
 
cider poached pear
chicory, ricotta, pine nut tuile, brown butter crumb
2016 Domaine Zind-Humbrecht, Gewurtraminer Alsace, France
 
grilled rib eye
confit sunchokes + mousseline, black garlic demi, pickled blackberries
2015 Black Stallion Estate Cabernet Sauvignon, Napa Valley, Ca
 
apple tartlet
ginger spiced cookie crust, blue cheese-walnut gelato
2016 Royal Tokaji Late Harvest, Hungary
 

Menu and wine pairings were selected by our property Sommeliers for this special dinner. Casino Del Sol rosters seventeen Sommeliers, with certifications from the Court of Master Sommeliers, property wide to help you choose the perfect pairing.

  1. Jennifer Aspery – Certified Sommelier, Property Sommelier, Property Wine Instructor and PY Manager
  2. Stephen Kozlowski - Certified Sommelier & PY Supervisor
  3. Amanda Flores – Introduction Sommelier & PY Supervisor
  4. Jackie Holguin - Introduction Sommelier & PY Bartender
  5. Roderick Le Desma - Introduction Sommelier & PY Room Chef
  6. Javier Castro - Introduction Sommelier & Banquets Room Chef
  7. Miranda Morris - Introduction Sommelier & PY Front Server
  8. Kaylee Wood - Introduction Sommelier & PY Front Server
  9. Luciano Leal - Introduction Sommelier & PY Front Server
  10. Art Villegas - Introduction Sommelier & Beverage Manager
  11. Rhoda Marmon - Introduction Sommelier & Assistant Beverage Manager
  12. Katrina Garcia - - Introduction Sommelier & Moby’s Manager
  13. Allen Irwin - Introduction Sommelier & Moby’s Sous Chef
  14. Keith Mainus - Introduction Sommelier & Tequila Factory Server
  15. Phillip Morris - Introduction Sommelier & Banquets Manager
  16. Ryan Clark - Introduction Sommelier & Executive Chef
  17. Patrick O’Connor- Introduction Sommelier & Executive Director of Food and Beverage