Dear Feastlings,
First of all, I know. It’s a mere six days and eleven minutes away as I write this. But with the opportunity to do a special dinner at a part of Sonoran Restaurant Week, and the wines only coming in today, Wednesday, I’ve scrambled to write a menu and post it here, send it to the appropriate people, and cross my fingers in hopes that you’d rather eat a special dinner with special wines and special people than sit at home on a Tuesday evening with the news of the day giving you a migraine. You can get the news of the day on your own schedule, and leave Tuesday evening to spoiling yourself.
In a continued effort to help people understand wine and importers and begin, even if they’re unfamiliar with the producer of a bottle, to turn the bottle around, look and see that perhaps it comes from an importer you trust. In this case, it’s Banville Wine Merchants, represented here in town by our friend Jennifer of Maverick Beverage, so in one fell swoop, you can treat yourself to a very special dinner and support four- make that five- organizations worthy of your attentions:
First, there’s Sonoran Restaurant Week, to which you can avail yourselves for not just a week but ten solid days. Then, there’s Tucson Foodie, who’s putting this whole ten-day extravaganza together. Next, there’s Banville Wine Merchants, who imports these wines and brings them to Arizona via Maverick Beverage Company. And it all comes together on Tuesday, September 10th at 6:00 pm, here at Feast.
You can call us at (520) 326-9363 to make your reservation, or email us at mailbox@eatatfeast.com. Of course, it’s far easier to decide whether you’d like to attend if you know what we’re serving and what we’re charging, and- well, we just explained whom you’d be supporting. The menu looks like this:
Tuesday, September 10, 2024
6:00 pm
Peach, scallop, samphire and almond.
2021 San Salvatore Falanghina IGP
Oyster mushroom risotto with roasted strawberries and cacao-crusted duck confit. Poultry reduction.
2021 Pala “Centosere” Cannonau di Sardegna DOC
Ragú of sandalwood-rubbed pork over housemade pappardelle, with tomato-plum sauce and Chinese five-spice.
2020 Tolaini “Al Passo” (Sangiovese/Cabernet Sauvignon/Merlot,) Toscana IGT
Seared eye of ribeye over roasted kabocha squash, with roasted walnuts and pomegranate gastrique.
2019 Rainoldi Sfursat di Valtellina DOCG (Chiavennasca (Nebbiolo))
A little something sweet for dessert.
$130 plus tax and gratuity, with a percentage supporting Sonoran Restaurant Week