Carcara dinner series to spotlight flavors of Sonoran Desert

🌵 Carcara, the signature restaurant at the Sheraton Phoenix Downtown, launches a quarterly Chef Series Dinner showcasing Sonoran Desert flavors through Arizona-sourced ingredients at 5 p.m. next Saturday, March 21.

The inaugural dinner, crafted by chef Dominique St. Pierre and featuring whiskey pairings from Tucson’s Del Bac Distillery, will be held on The Oculus, Carcara’s rooftop space with views of downtown Phoenix.

The menu:

• First course: Blue Corn Flatbread with tepary bean puree, braised elk, and juniper salt.
• Second course: Raw Nopales Salad with black radish, mini cucumbers, agave sunflower cream, and prickly pear gastrique.
• Third course: Juniper-Mesquite Rubbed Quail with citrus and herb pearled sorghum.
• Fourth course: Chiltepin Cured Trout on a Chayote Slice with desert citrus gel, lime ash, and micro cilantro.
• Dessert: Whiskey Ganache Tart with smoked almond shortbread crust, whiskey butterscotch sauce, and vanilla bean gelato.

Cost is $85 per person. RSVP here.