Step into an unforgettable evening of culinary artistry and exceptional whiskey at our Whiskey Del Bac Dinner on Friday, September 19. Join us in the rustic charm of the barn for a four-course feast expertly paired with the distinct flavors of Del Bac whiskey. Meet Whiskey Del Bac Founder, Stephen Paul, and learn about the history and process of making whiskey here in the Sonoran Desert.
Our chefs have crafted a menu that harmonizes with the bold, smoky notes of Del Bac, offering a truly unique dining experience. The evening's stars include our savory Mesquite Smoked Shrimp & Grits, where wood-smoked rock shrimp are served over creamy Old Bay and Red Dragon grits, and the main course, a sublime Whiskey Glazed Wild Boar Tenderloin, accompanied by Ancho honey carrots, parsnip puree, and a lingonberry Del Bac compote.
Don't miss this opportunity to savor a one-of-a-kind menu in a beautiful, rustic setting. We look forward to raising a glass with you.
6 pm - Reception
7 pm - Dinner
View Menu
$125/person + tax
Reservations required: reserve online or 520-296-6275
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Stephen Paul, Whiskey Del Bac Founder
Stephen Paul grew up in Baja, Arizona with a love for the desert and a strong sense of place. He has always been intimate with mesquite trees. In the 1980’s he started using the beautiful grain of that desert tree in his long-time furniture design company Arroyo Design. In the mid-2000’s, while barbecuing with mesquite scraps from Arroyo Design, his wife Elaine had the idea to dry malt over a mesquite fire for a true Sonoran Desert single-malt whiskey. That became Whiskey Del Bac, founded with their daughter Amanda in 2011. Made only from barley, water and yeast, mesquite-smoking the whiskey conveys a love of the desert that has inspired Stephen from boyhood.