Big Fun at our Chef’s Table Event at Lon’s at the Hermosa
On Friday night, twelve of us gathered in the underground wine cellar at Lon’s at the Hermosa for an evening of fabulous cuisine, wine pairings, and lively conversation. Best of all, we came away with new friends from all over the U.S., who now call the Valley of the Sun home.
Executive Chef Jeremy Pacheco, well known for his southwestern farm-to-table cuisine, presented us with fabulous entrées that routinely stopped our conversations as we gleefully paused to savor, and honor his various culinary works of art.
Our “cool down in the cellar menu” included appetizer choices like goat cheese stuffed squash blossoms, house pulled mozzarella, or a wonderful chilled tomato gazpacho; followed by a delicious four cheese raviolette with local roasted corn, garden squash, and tomatoes.
After cleansing our palates with a house-made fruit sorbet, we then greatly enjoyed our main entrée options which included pan-seared halibut, dry-aged New York strip, or a delicious pork duo with bbq loin and crisp pork belly.
All throughout the evening, our waiter brought various wine pairings that not only complimented our entrées, but also brought smiles to a few of the oenophiles in the room. I particularly enjoyed the earthy Pinot Noir served with my Halibut.
As this was a four course wine-pairing dinner, our last course was pure heaven for anyone with a little sweet tooth. We chose between Farmers’ Market (fruit of the day, citrus olive oil cake, buttermilk sherbet & black berry sorbet), and Lon’s Cowboy Candy Bar (salted caramel, milk chocolate spiced ganache, marcona almonds & milk chocolate carmelita gelato). Wow!
Thanks Lon’s at the Hermosa for sharing your wine cellar with us for a fabulous evening!
Both of our chef’s table events sold out in a matter of hours, so it’s clear to us that we had better do it again.
Our next chef’s table group dining event (August) is going to be held at Elements Restaurant in the Sanctuary Resort with Iron Chef Beau MacMillan presiding over our dining experience.
If past history is any indication of future events, then this chef’s table dining event is likely to sell out quickly as well. To join us, do two things:
- Get on our Arizona Group Events Mailing List: CLICK HERE
- Keep an eye out for our email in the coming weeks with the formal announcement of the event. It’s first come, first served.
We hope you can join us for our next event. We’d love to share a special evening with you.
“We would like to thank the “ROAMING BOOMERS” once again, for putting together a wonderful Chef’s dinner. Friday evening we had the pleasure of dining with 5 other couples at LONS at the HERMOSA, in Paradise Valley, AZ.
We were privileged to be able to dine in the Candlelit wine cellar at a beautiful, rustic trestle table that sits 12 guests. When it’s over 100 degrees outside, the coolness of the Wine Cellar felt WONDERFUL. The food and wine parings were out of this world. We also loved that we were eating items from Lon’s One Acre organic Garden.This was our 2nd group dinner with the “ROAMING BOOMERS” and we have to say, we have loved our dining experiences and we most especially love getting to know other individuals who share our love of fine dining.
Thank you to the “ROAMING BOOMERS”, Carol and Dave Porter; you are wonderful hosts and have done a fabulous job of putting together these dinners. We look forward to dining again with THE ROAMING BOOMERS!”
Don and Jody Sullins
Fountain Hills, AZ
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