Casino Del Sol Tasting

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Casino Del Sol Resort will be the host of the Big Brothers Big Sisters of Tucson’s 50th Anniversary Gala. A memorable night of great entertainment, delicious food provided by very talented chefs who made this tasting possible paired with tasty cocktails, and a spectacular silent auction. I’m honored to be a part of planning a milestone event where even the Mayor of Tucson will be attending, as well as Big Brothers Big Sisters of America CEO and President, Charles Pierson. Definitely need to make sure all the details are perfect and are special. We had a great time tasting food provided by the Casino especially it was our first time eating at the resort.
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We were first presented our salad course options in single plates to choose presentation, and then individual trio plates of Peppered Goat Cheese and Marinated Beets over Baby Lettuce topped with Candied Walnuts and drizzled with Olive Oil, Vine Ripened Tomatoes, Fresh Buffalo Mozzarella and Basil Leaves dressed in Aged Balsamic and Olive Oil, and Gala choice of Crisp Belgian Endives topped with Smoked Almonds, Sundried Cranberries and Citrus and Lemon, Honey and Shallot Vinaigrette. I especially love the distinct flavor in the almonds, and of course the women loved the plating the best since the purple and yellow flowers matched our theme.

IMG_8083 IMG_8084I can’t say much about the entrée course, since I couldn’t really eat anything aside from the Braised Beluga Lentils and Caramelized Baby Fennel with Tomato Butter that accompanied the Pancetta Wrapped Seabass, which I heard was quite fresh. It was a tough battle between the Grilled Beef Filet and Garlic Seared Tiger Prawn with Creamy Asiago Cheese Polenta and Seasonal Baby Vegetables and the Grilled Ribeye Filet, which was chosen ultimately for the Bacon-wrapped Potato Gratin. Thanks to Xavier for re-plating our choice onto a flat dish so that we could see the beauty of the dish better. It’s all about the small details when you’re planning a galaIMG_8086 IMG_8089 IMG_8093 IMG_8094 IMG_8096The dessert course, was the biggest and best tasting course. The Chef brought plate after plate of beautiful desserts each decorated with special 50th Anniversary touches. There was a refreshing White Chocolate Tarragon Mousse, a decadent Bittersweet Chocolate Carmel Bourbon Pate, and our selected choices of Chocolate Souffle Tart with Fresh Berries and Lemon Creme Anglaise, a Milk Chocolate Hazelnut Opera Cake with a white chocolate square marked with our 50th anniversary logo, and my favorite the White Chocolate Panna Cotta topped with Champagne Strawberries and Pop Rocks white chocolate bark IMG_8099IMG_8097 IMG_8101 IMG_8103The final touch was a surprise treat from the Pastry Chef of Champagne Jelly with Fresh Strawberries and homemade Strawberry Cotton Candy. Food always requires a bit of whimsy!


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