Through Feb. 14, 2012, the Stockyards (pictured circa 1947) is offering seasonal, three-course Arizona Centennial Menus based on recipes collected over the past six months by the Centennial Taste of Arizona project.
The menu items are designed to showcase the range of culinary influences on the state:
- Bread basket: Cornbread poblano muffins & baking soda biscuits, honey butter with prickly pear syrup.
- Appetizer (choice): Stockyards steak soup (from Stockyards, Phoenix) or mixed greens with pear, Roquefort & pecans with celery seed vinaigrette (Garlands Oak Creek Lodge, Sedona).
- Entree: Pinon-crusted chicken breast with cherry-chipotle sauce, garlic whipped potatoes & sweet potato mash (Rancho de la Osa, Tucson).
- Dessert: Mixed berry crumb pie ala mode (Rock Springs Cafe, Rock Springs).
Cost is $35. You can add a Branding Iron Ale from Four Peaks Brewing for $5 or a glass of “Mangus” red blend from Arizona Stronghold Vineyards for $10.
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