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Roka Akor Spring Wine Dinner

Posted on: April 21st, 2016 by Taryn Jeffries No Comments

Roka Akor Scottsdale (7299 N. Scottsdale Road) is pleased to announce a vintner dinner onWednesday, April 27, with Twomey Cellars, a part of California’s Silver Oak Winery.

In collaboration with Executive Chef Jason Alford, the event, beginning at 6 p.m., will educate guests about the California winery’s award-winning wines and pair four courses of artfully crafted dishes to complement each vintage.

Roka Akor Spring Wine DInner

The Roka Akor Spring Wine Dinner menu is as follows:

First Course
Botan Ebi with Ebi foam and pomelo ponzu
Red Snapper with golden beet, emulsion, Romanesco, and charred tomato
Twomey Sauvignon Blanc

Second Course
Glacier 51 Toothfish with Jerusalem artichoke, Arizona microgreens, Mangalista pork belly, apple miso, and mustard greens
Twomey Bien Nacido Pinot Noir

Third Course
Dry Aged Ribeye with wafu, green garlic seared Hudson Valley foie gras, and sesame crumble
Twomey Merlot

Dessert
Hazelnut Chocolate Mousse with coffee ice cream
Silver Oak Alexander Valley/ Silver Oak Napa

Tickets start at $150 per person plus tax and gratuity, and a reservation is required. Purchases can be made by calling the restaurant at 480.306.8800 or emailing Scottsdale@RokaAkor.com

About Roka Akor
Roka Akor brings an unparalleled combination of thoughtful design and contemporary Robata Japanese cuisine to four locations across the U.S., including Scottsdale, AZ, San Francisco, and Chicago and Skokie, IL. The restaurant’s name is derived from two words: RO and KA. The meaning of the first word is hearth, a gathering place where people socialize and take in the ambience; the latter stands for a burning fire and projecting energy. Managed by JNK Concepts, Roka Akor’s menu changes seasonally, including a rotating selection of prime-cut steaks, seafood, and vegetables with Japanese-inspired marinades and sauces, along with sushi and sashimi. The restaurant’s design features a centrally located robata grill that provides the heart of the visual experience, surrounded by rich wood décor and sleek lighting.

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© Taryn Jeffries 2016

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 wirter, sharing her insight on the best dishes and where to get them each and every month.

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