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The 25th Annual Desert Museum Gala - Anniversaries in Bloom, celebrating treasured legacies and a flourishing future

Sunday, April 28, 2019

Menu

2019 Gala Signature Cocktail

Prickly Pear Cosmopolitan — Chilled Mission Vodka from Arizona Distilling Co. and triple sec, mixed with fresh lime juice from Tucson’s Manzo Farm, and Cheri’s local Prickly Pear syrup.

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Passed Hors d’oeuvres

Ceviche Skewers — Sustainably sourced citrus marinated Ono (Wahoo) with heirloom tomato, cucumber, pickled red onion, and micro cilantro.

Mini Mesquite Smoked Pork Papusas — Fresh masa stuffed with mesquite smoked pork shoulder, topped with avocado mousse and cotija cheese.

Spring Melon Caprese Cups — Balled watermelon, cantaloupe, and honeydew with fresh mozzarella, chive oil, and picked chervil.

Sweet Potato Rounds (Vegan appetizer) — Grilled sweet potato rounds topped with cashew cheese, toasted Green Valley pecans, pomegranate jewels, micro basil, and balsamic reduction.

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At the Table

Dinner Wines — tonight features wine provided by the award-winning Rancho Rossa Vineyards of Elgin, AZ. They are one of the largest family-owned wineries in the Sonoita/Elgin, AZ area with 24 acres of fruit. Rancho Rossa specializes in ultra-premium dry varietal wines. They are the only winery in the Sonoita Viticultural area that is 100% estate, meaning they use only the grapes they grow. Rancho Rossa Vineyards is a strong supporter of nonprofits, with much of their proceeds and donations going towards animal rescue organizations and cancer research. See their wine featured in the silent auction as well!

White — Ziggy Stardust, 2014. This white blend was aged in American and European oak for 16 months. It displays a toasty array of white peach and vanilla, finishing with creamy vanilla and crisp lemon zest.

Red — A Hard Day’s Night, 2009. 100% Syrah with bright and vivid peppery nose, backed by roasted cherries, plum skin, and blackberry juice. On the palate, the wine is savory and has a leathery texture. More tertiary aromas of dried herbs and dried fruit show through. The tannins are present but smooth. Received 90/100 points from Ultimate Wine Challenge in June 2017. 

Iced tea and ice water available from your server.

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Salad & Soup

Stacked Butter Lettuce Salad — Butter lettuce petals layered with marinated Persian cucumber ribbons and cholla buds, watermelon radish, blistered heirloom cherry tomatoes, queso fresco, popped quinoa, and a roasted poblano vinaigrette. Featuring locally grown butter lettuce from Merchant’s Garden and cholla buds from San Xavier Mission co-op.

Chilled Roasted Corn Soup M — Garnished with charred tomato jam, Queen Creek, AZ lime oil, and sorrel.

Basket of Barrio Bread rolls with herbed butter

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Entrées

Beef Tenderloin with Black Chili Bordelaise — 6 oz. Arizona beef tenderloin filet accompanied by a black chili-infused bordelaise, cooked to medium temperature. Served over whipped purple Peruvian potatoes and topped with an elote mélange of green lima beans, charred corn, pickled chayote squash, and grilled green-top carrots. Garnished with crispy kale grown locally from Tucson’s Manzo School gardens.

Pepita Pesto Crusted Salmon — Sustainably sourced Atlantic salmon filet topped with a green herb, pepita, and cotija pesto, served with whipped purple Peruvian potatoes and topped with an elote mélange of green lima beans, charred corn, pickled chayote squash, and grilled green-top carrots. Garnished with chimichurri sauce and crispy kale grown locally from Tucson’s Manzo School gardens.

Filet of Jackfruit (Vegan entrée) — hand-formed filet of pulled jackfruit and roasted garlic, served with whipped purple Peruvian potatoes and topped with an elote mélange of green lima beans, charred corn, pickled chayote squash, and grilled green-top carrots. Garnished with chimichurri sauce and crispy kale grown locally from Tucson’s Manzo School gardens.

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Dessert

Sonoran Chocolate Cake with Tequila and Orange — Chocolate cake lightly spiced with Chiltepin peppers from Tucson’s Manzo School gardens, drizzled with a tequila and orange icing. Garnished with a bruleed orange, lavender buds, and cinnamon dust.

Pink Peppercorn Pavlova (Vegan dessert) M — Filled with lemon curd. Topped with Cochise Grove, AZ pistachios and fresh strawberries.

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Coffee & Tea Service

Please request from your server!
Caribou Rainforest Alliance Certified Coffee served.

*M indicates menu items provided by collaboration with Maynard’s Market & Kitchen

Special thanks to tonight’s Chefs and community purveyors of produce & ingredients. This evening’s dinner features a delicious collaboration between the Museum, Chef Weston Holland of Craft Culinary Concepts, and Chef Brian Smith, an ambassador of the City of Gastronomy from Maynard’s Market & Kitchen. The chefs have created a menu incorporating Sonoran Desert-inspired dishes, with an emphasis on supporting locally sourced and sustainable ingredients. The Desert Museum with Craft Culinary Concepts have led the effort to make the Desert Museum food and beverage program an industry leader in sustainability.


Gala OverviewReservations and Raffle TicketsSponsor TablesLive Auction

For additional information contact Dave Eshbaugh, Director of Philanthropy, 520-883-3039, deshbaugh@desertmuseum.org