Executive Chef Jeremy Pacheco teams with Chef Keenan Bosworth of Pig & Pickle for a one-of-a-kind culinary experience
Paradise Valley, AZ – (September 12, 2017) . . . Executive Chef Jeremy Pacheco welcomes Chef Keenan Bosworth, of Pig & Pickle, into the LON’s kitchen to create a unique and memorable four-course dinner paired with local brews from Sonoran Brewing Company Brewing, the creator of Seven Wives Saison (named after the Inn’s original owner, Lon Megargee and the seven wives he had in his lifetime). The chefs will double the pleasure of the selected craft beers as they will be incorporated into the menu as an ingredient and will be enjoyed as a beverage pairing.
September 28, 2017 | 6-9 pm | $55.00 ++/person
For more information: 602.955.7878
Registration for all events is now conveniently and exclusively online.
LON'S PRESENTS: 'ALL THINGS PORK' COOKING CLASS
SATURDAY, OCTOBER 14
Join Executive Chef Jeremy Pacheco and his culinary team for a demonstration cooking class featuring all things pork. From belly to butt, learn about the different cuts of pork and how to prepare them in a variety of ways. Savor small plates of all the dishes that are prepared during the class, along with your choice of a glass of wine or a beer.
Saturday, October 14, 2017 | 11 am – 1 pm | $69.00 ++/person
For more information: 602.955.7878
Registration for all events is now conveniently and exclusively online.
LON’S PRESENTS: DEL BAC WHISKEY DINNER
THURSDAY, OCTOBER 19, 2017
Executive Chef Jeremy Pacheco welcomes Cullen Campbell, owner and chef of Crudo and Okra (co-owner), to team for one night to highlight Tucson’s Del Bac Whiskey from Hamilton Distillers. Enjoy a menu focusing on a whole pig, from E&R Pork in Tucson, that has been fed on the mash from the production of Del Bac whiskey. Cocktail pairings will feature Del Bac’s award winning Clear Mesquite Smoked Whiskey, “Dorado” Aged Mesquite Smoked Whiskey and LON’s Private Barrel Cask Strength Unsmoked Aged Whiskey.
Thursday, October 19, 2017 | 6-9 pm | $75.00 ++/person
For more information: 602.955.7878
Registration for all events is now conveniently and exclusively online.
