Mead is Good!
I must admit, I have a bit of history with this historical treat. I have had occasion to spend time with the “cast” of the AZ Renaissance Festival. It’s a secret society, really. After the Festival closes, there are some people that get in their cars and head home only to come back bright and early to clock in the next morning. The others, however, are a braver and more exciting crew. They camp out just beyond the grounds. Here you will find circles of tents, trailer and at times RV’s. These are the hardcore. They end their days work with food cooked over an open flame and some tasty adult beverages…okay maybe more than some, perhaps a lot. This is where I had my first sip of Mead, a fermented honey beverage. I can safely say that it is highly likely that what I had was not on the same level as that created and crafted by Redstone Meadery of Boulder, Colorado. Just to be on the safe side, and make positively sure, I will be testing my theory at Trader Vic’s (Hotel Valley Ho) on Sunday, February 20th and you can too.
Trader Vic’s is hosting a Mead Dinner on Sunday, February 20th in honor of Arizona Beer Week (February 19-26). The evening will start at 6pm with a reception of passed hors d’oeuvre including foie gras and smoked salmon enhanced by boysenberry nectar, followed by a four-course dinner and mead pairings, with everything overseen by Executive Chef Justin Pfeilsticker.
Cost is $50 per person, tax and gratuity not included. Reservations for this gala event are required and can be made by calling 480-421-7799.
Trader Vic’s | 6850 E. Main Street | Scottsdale, AZ | hotelvalleyho.com
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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