FOOD & DINING

Photos: Cowboy Ciao hosts alumni fundraiser

More than a dozen of metro Phoenix's most acclaimed chefs came together to serve a five-course dinner paired with wine and cocktails Friday, Aug.22, at Cowboy Ciao in Scottsdale, benefiting UMOM, one of the state's largest homeless shelters. Here, Executive Chef Lester Gonzalez (Cowboy Ciao), Exec Chef Bernie Kantak (The Gladly & Citizen Public House), Tracy Dempsey (Tracy Dempsey Originals), and Keenan Bosworth (Pig & Pickle) work on their dishes.
More than a dozen of metro Phoenix's most acclaimed chefs came together to serve a five-course dinner paired with wine and cocktails Friday, Aug.22, at Cowboy Ciao in Scottsdale, benefiting UMOM, one of the state's largest homeless shelters. Here, Executive Chef Lester Gonzalez (Cowboy Ciao), Exec Chef Bernie Kantak (The Gladly & Citizen Public House), Tracy Dempsey (Tracy Dempsey Originals), and Keenan Bosworth (Pig & Pickle) work on their dishes.
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The finishing touch on the Princeton Cocktail Old Tom gin, ruby port, claret, fresh orange, orange bitters.
The finishing touch on the Princeton Cocktail Old Tom gin, ruby port, claret, fresh orange, orange bitters.
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Mixologist Jason Asher's cocktail "Big China in Little China" featuring Pierre Ferrand 1840 cognac, Bigallet china china, Smith & Cross navy strength rum, malic acid, amontillado sherry and carrot/ginger syrup.
Mixologist Jason Asher's cocktail "Big China in Little China" featuring Pierre Ferrand 1840 cognac, Bigallet china china, Smith & Cross navy strength rum, malic acid, amontillado sherry and carrot/ginger syrup.
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Mixologist Abby Martinie's cocktail “There’s an App – le for that” Cana Brava silver rum, sparkling wine, apple, fresh lemon, fennel syrup and watermelon radish.
Mixologist Abby Martinie's cocktail “There’s an App – le for that” Cana Brava silver rum, sparkling wine, apple, fresh lemon, fennel syrup and watermelon radish.
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Chef Nobuo Fukuda's haccho miso-braised short rib wagyu fat-braised daikon.
Chef Nobuo Fukuda's haccho miso-braised short rib wagyu fat-braised daikon.
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Chef Schuyler Estes (Squid Ink) and Lester Gonzalez' (Cowboy Ciao) dish was seared hamachi, watermelon radish kimchi, plantains and smoked egg yolk (sauce).
Chef Schuyler Estes (Squid Ink) and Lester Gonzalez' (Cowboy Ciao) dish was seared hamachi, watermelon radish kimchi, plantains and smoked egg yolk (sauce).
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Pastry Chef Country Velador (Cowboy Ciao) and Gio Osso's (Virtu Honest Craft) dish featured macadamia nut-crusted scallops, charred-shishito pepper bread pudding (from housemade Hawaiian bread) with mango/spiced rum butter
Pastry Chef Country Velador (Cowboy Ciao) and Gio Osso's (Virtu Honest Craft) dish featured macadamia nut-crusted scallops, charred-shishito pepper bread pudding (from housemade Hawaiian bread) with mango/spiced rum butter
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Chefs Zach Nelson of Cowboy Ciao, Gio Osso of Virtu Honest Craft and Nobuo Fukuda of Nobuo at Teeter House.
Chefs Zach Nelson of Cowboy Ciao, Gio Osso of Virtu Honest Craft and Nobuo Fukuda of Nobuo at Teeter House.
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Chefs celebrate the evenings success.
Chefs celebrate the evenings success.
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Executive chef German Sega (Roka Akor), Sammy Jo Leos (Cowboy Ciao), Executive Chef Gio Osso (Virtu), Zach Nelson (Cowboy Ciao), Tyson Tellez (senior sous chef Roka Akor), and Travis Smith (sous chef Roka Akor).
Executive chef German Sega (Roka Akor), Sammy Jo Leos (Cowboy Ciao), Executive Chef Gio Osso (Virtu), Zach Nelson (Cowboy Ciao), Tyson Tellez (senior sous chef Roka Akor), and Travis Smith (sous chef Roka Akor).
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