TEQUILA FOR DINNER
In The Spirit
Ever notice that wine is just about the only alcoholic beverage that gets paired with food in a coursed-out dinner? Talavera at the Four Seasons Scottsdale noticed it, and that’s why they’re shaking things up on Friday, July 30, with a four-course dinner paired with Clase Azul tequila.
Anyone who knows Clase Azul, knows the bottle because it stands out (and makes a great vase or candlestick holder after it’s finished). They also know it’s one of the smoothest tequilas on the market, making it the perfect companion to a culinary showcase like the one Talavera chefs have in store.
It all starts with snapper served with jalapeno, tomato, and citrus, paired with Azul’s Plata, their universally agreeable blanco. (Actually, dinner starts with a margarita, but that was supposed to be a surprise.) Then it’s on to jumbo prawns paired with Azul’s fragrant and complementary reposado. Wagyu beef and foie grad will pair with anejo, while a bing cherry-based dessert will pair with La Pinta, the brand’s pomegranate tequila. All the while, Azul’s Master Distiller, Arturo Lomeli, will point out nuances to the crowd. He promises to talk about the fun stuff and not details involving proprietary yeast strains going through double distillation and triple micron filtration, even though that’s all part of the Azul story.
This dinner is part of Talavera’s “Vine & Dine” series, which continues on August 19 with the wines of Oscar Renteria, then Valrhona Chocolate in September and Four Peaks in October.
$95/ seat. Reservations: 480-513-5085
*Ironic fact: The Clase Azul bottle style is called “Talavera,” which was introduced to Mexico by Spanish artisans of the Colonial period. Crazy, eh?
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