In its inaugural year, Savor on Central will transform CityScape into an urban desert oasis as a 152 foot-long-table adorned with indigenous flora, succulents and twinkle lights takes center stage. Usually held out in the wilderness or in the Arizona desert, this is a first of its kind event by Cloth & Flame as guests will trade views of cacti and desert fauna for towering views of the city skyline in the heart of Downtown Phoenix.
“This is a rare opportunity for us as we’ll get to showcase a few of our chefs here at CityScape and expose the community to a new adventure-dining experience they’ve probably never done before,” said Sara Anderson, director of marketing at CityScape Phoenix. “We’re are thrilled to partner with Cloth & Flame on this event and are excited to give downtown’s urban landscape a change of pace for the evening.”
Savor on Central will take place on Thursday, April 19 from 6:00 to 8:30 p.m. on Central Ave. in between Washington and Jefferson streets. Dinner will start promptly at 6:30 p.m.Tickets are $185++ and include a welcome cocktail, a multi-course dinner using fresh and seasonal ingredients sourced from Merit Foods and table wine. There are only 150 seats available.
Mango y Chile with tequila, mango, strawberry, ancho reyes verde and tajin
Welcome Appetizer: The Strand, Adam Rice, Owner
Bruschetta with fresh mozzarella, tomato, basil, garlic, balsamic reduction and grilled rustic bread
Caprese with Roma tomato, fresh mozzarella, basil, sundried tomato, Kalamata olives and balsamic reduction
Table Appetizer #1: Copper Blues, Executive Chef Brian Vroom
Ricotta Gnocci with sage, brown butter, toasted walnut, parmigiano reggiano
Table Appetizer #2: Chico Malo, Executive Chef German Sega
Ceviche Tostada with shrimp, cilantro, onion, jicama, radish, compressed watermelon, avocado and lime
Entrée # 1: Arrogant Butcher, Executive Chef Matt Peru
Red Wine Braised Short Rib with potato puree, roasted spring vegetables and horseradish gremolata
Entrée #2: Blue Hound, Executive Chef Sean Currid
Shrimp and Grits and Seared Porkbelly with creamy grits, andouille sausage, tomatoes and green onions
Dessert: Chico Malo, Executive Chef German Sega
Mexican Chocolate Pudding with Mexican chocolate, pot de crème and chipotle whipped cream
To purchase tickets for Savor on Central or for more information about upcoming CityScape events, visit http://www.cityscapephoenix.
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