March Culinary Events at ZuZu
Spring is finally here in the Valley and its the perfect excuse to get out in the Valley and enjoy a delightful meal at ZuZu at the Hotel Valley Ho. Executive Chef Charles Wiley has created two unique dinners that you will not want to miss. The first is an exquisite wine dinner featuring special guest Bob Lindquist, the founder of Qupe. The second is a beer dinner featuring my absolute favorite East Valley eatery. Clear your calendars and make your reservations.
Reservations for each of the dinners are required and can be made by calling 480.421.7997.
Monday, March 14th
Monday Night Chef’s Table featuring Qupe Wines
Savor delicious food and wine at the monthly Monday Night Chef’s Table series at ZuZu inside the hip Hotel Valley Ho. At the March 14 dinner, enjoy a seasonal, four-course menu including New Zealand King Salmon, Goat Cheese Fritter Salad, Lamb Chop and Braised Shoulder, and Pear Tart with hazelnut crust and meyer lemon curd. Each course is paired with pours from Qupé, which makes delicious Rhone-inspired wines. Renowned Chef Charles Wiley and special guest Bob Lindquist, founder of Qupé, will be on hand to discuss the evening’s fare. The event starts at 6:30 p.m. and costs $68 per person, plus tax and gratuity.
Tuesday, March 22nd
Brew Master Dinner featuring The Perch Brewery
ZuZu inside the hip Hotel Valley Ho is pairing craft brews with food at their monthly Brew Master Dinner Series. The upcoming dinner on Tuesday, March 22 will feature The Perch Brewery of Chandler, known for its bold beers and innovative flavor combinations. Renowned Chef Charles Wiley and Brew Master Andrew Bauman will be on hand to discuss the evening’s fare. Enjoy four brews paired with hors d’oeuvre and a three-course menu of Steamed Manila Clams, Herb Roasted Pork Tenderloin, and Valencia Orange Cream Cake. The reception starts at 6 p.m., with dinner at 6:30 p.m. The event costs $42 per person, plus tax and gratuity.
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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