Tuesday, June 2, 2015

Two Tasting Dinners: One with Bacon and Whiskey, the Other with Wine and Fruit

Posted By on Tue, Jun 2, 2015 at 1:00 PM

click to enlarge Chef David Valencia Jr. of Ermanos will be pairing six courses with Sand-Reckoner wines. - COURTESY OF ERMANOS
  • Courtesy of Ermanos
  • Chef David Valencia Jr. of Ermanos will be pairing six courses with Sand-Reckoner wines.
Kind of like the yin and yang of flavor, two Tucson restaurants are serving up tasting dinners on Monday, June 8, offering heavier, heartier flavors or lighter, more refined ones—depending on what you're looking for.

Ermanos, located at 220 N. Fourth Ave., will be serving up six courses specially paired with Sand-Reckoner wines beginning at 6:30 p.m. The Wilcox-based winemakers will be in attendance at the dinner to speak about their wares, as well as celebrate the release of their rosé. Each course offers up dishes like pierogis, rabbit ragu over pappardelle or bone marrow that is paired with fruits like raspberry, blackberry or orange to accentuate the accompanying wine's flavor. All six courses with wine at $75 plus gratuity. You can make your reservations by e-mailing anya@ermanosbrew.com.

Here's the full Ermanos menu:

1st Course: 2013 “W”
Watermelon vinaigrette, compressed watermelon, watermelon seeds, served over frisée with herbed chevre

2nd Course: 2014 Rosé
Honeydew melon, raspberry foam, garnishes, candied flowers

3rd Course: 2012 “5”
Raspberry-poached fennel pierogi, brown-butter emulsion

4th Course: 2012 “3”
Ragu of rabbit confit, pickled blackberry, smoked Sonoran wheat pappardelle

5th Course: 2012 “7”
Bone marrow, pickled fruit, raw orange, batard

6th Course: 2011 “11”
Bleu cheese ice cream, caramelized pineapple, almond cake, almond cocoa nib

However, if fruit and wine isn't your bag, you'll likely prefer to head to Union Public House that night at 6:30 p.m. for a bacon and whiskey dinner. In honor of Arizona Bacon Fest, the restaurant, located at 4340 N. Campbell Ave. will feature the first place winning BLT Slider from this year's event. The five pork-centric dishes come paired with different whiskeys, with bourbon being the main feature. The dinner is $75 including tax and gratuity and you can make your reservation for the event by calling 329-8575 or e-mailing info@uniontucson.com.

0.
Amuse:
BLT Slider// Bacon confit, tomato jam, arugula puree
Angel Envy Bourbon – Kentucky Straight Bourbon
Whiskey finished in Port Wine Barrels

1st Course:
Bacon and Avocado Salad // Thick cut bacon, smashed avocado, poached egg, caper vinaigrette, micro greens
Buffalo Trace – Kentucky Straight Whiskey Bourbon

2nd Course:
Fettuccini // House bacon, Roquefort cheese,forest mushroom, spinach, melted onions
Blanton’s – The Original Single Barrel Bourbon

3rd Course:
BBQ Pork Belly Brisket // Hickory smoked Pork
Belly, whiskey cheddar polenta, braised greens,smoked onion barbecue sauce
Whiskey Del Bac Mesquite Smoked

4th Course:
Maple Bacon Sundae // Maple bacon ice cream, caramel and fudge sauce, whipped cream, candied bacon, spiced bacon fat pecans
Four Roses Yellow Label with marinated cherries

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