Friday, October 9, 2015

Casks and Cooks to Showcase Beer and Fireside Eats Once Again at Loews Ventana Canyon

Posted By on Fri, Oct 9, 2015 at 4:30 PM

click to enlarge Casks and Cooks melds many cuisines cooked over a roaring fire and served with local beer—what's better than that? - LOEWS VENTANA CANYON RESORT
  • Loews Ventana Canyon Resort
  • Casks and Cooks melds many cuisines cooked over a roaring fire and served with local beer—what's better than that?

You know, Casks and Cooks is more than just a beer-paired dinner event. It's more like a mini food festival. With four different chefs and four different stations featuring three different Tucson breweries, there's more to this event than just sitting down at a table and having dishes placed in front of you in sequence (though there's nothing wrong with that either).

Instead, this unique event allows you to wander between grill-centric stations offering fireside treats and brews to complement at the Loews Ventana Canyon Coyote Corral (7000 N. Resort Drive). From Argentinian-inspired technique to beer cheese soup and brats, the night will offer plenty to sample between sudsy sips.

Here's the full line-up of what you can expect:


At the Dragoon Brewing Co. station:
Chef Jose Salas
Concept: Cooking on Ash (Argentinian style) and Sonoran Old World underground cooking 
Brews: IPA, Session

Menu:
-Fire roasted naan, braised lamb belly barbacoa, roasted garlic, blistered tomatoes and tzatziki
-Ash beef tenderloin slider, pickled chorizo, Espelette crema 
-Old World underground pork ahogadas
-Spicy goat cochifritos ahogado
-Old world smoked wings, quince, Pepine sauce and candied walnuts 
-Root vegetable salad with potato, beet, carrots, parsnips and sweet potatoes

At the Pueblo Vida Brewing Co. station:
Chef Mike Behan
Concept: German
Brews: Bavarian Hefeweizen, Oktoberfest, Breakfast Stout

Menu:
-Currywurst with curry spiked ketchup
-Bratwurst & Sauerkraut with Bavarian hefeweizen mustard and roasted granny smith apples
-Beer & Cheese Soup with Oktoberfest beer, Allgäuer emmentaler cheese and a homemade pretzel
-Pickled Eggs 3 ways: red beet, jalapeno and curry
-Pork Belly Rouladen Cubano-style with ham, pickles, swiss cheese, yellow mustard, Cuban bread
-Potato Pancakes with Sriracha sour cream

At the 1055 Brewing Co. station:
Chef Ken Harvey
Concept: Live Fire Cooked
Brews: Az Red Whit, Leaf Pale Ale

Menu:
-Tacos Al Pastor with smoked pineapple, adobo, papaya, cerveza, mesquite flour tortillas and corn tortillas
-Sonoran Dogs wrapped in bacon and poblano with mayo, charred tomatillo jam, pork chili, serrano mustard, cilantro and onions
-Corn Cobs with beer n butter
-Oysters Shooters on ice
-One-pound T-bones, live Mesquite grilled with Yellow Brick coffee dry mole rub and a 1055 mole

At the collaboration station:
Chef Krista Owens
Concept: Bonfire, Cast Irons.
Nitro Brew on Tap, Orange Stout

Menu:
-S’mores
-End of season apple cobbler
-Beer ice cream
-Beer and bread pudding

The fall installment of Casks and Cooks takes place on Saturday, Oct. 17 from 6:30 until 9 p.m. Live music will be played throughout the event, courtesy of blues harmonica virtuoso Tom Walbank. Tickets are $55 and reservations are required. You can make yours and find out more information by calling the resort at 615-5496. It is a 21 and over event—after all, without the local beer, it's only half the fun.

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