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. http://www.hermosainn.com/scottsdale-paradise-valley/event-registration