Oaxaca! by Chef Johnny Sanchez of The Mission & Mezcal Carreno

1514 North 7th Avenue,Phoenix AZ 85007

22 February, 2021

Description

Introducing the fourth installment of the Highball Dinner Series, featuring local chefs & globally inspired plates with cocktail pairings. Join us on the evening of Monday, February 22nd for our fourth installment of the Highball Dinner Series, featuring acclaimed local chefs & globally inspired cuisine! Escape to Oaxaca, Mexico with Chef Johnny Sanchez of The Mission, and celebrate the 2nd Anniversary of Mezcal Carreno! About Johnny Sanchez:Johnny Sanchez was born in California, where his love for food was instilled in him from both of his grandmothers. He would watch them create delicious meals that were the perfect comforts of home. Since graduating from Le Cordon Bleu in Pasadena, Johnny has spent the last ten years in the culinary scene refining his craft & pushing forward. Johnny's culinary career in Arizona has led him from working at Chelsea's Kitchen to being a part of the opening team at Hush Public House with Chef Dom Ruggiero. For the past year he has been under the tutelage of Chef Matt Carter as the Chef de Cuisine at The Mission in Old Town Scottsdale. Johnny draws his inspiration from international influences in his cuisine. He loves to creatively include ingredients in a flavorful way to give each dish a story and connect to the comfort food of his childhood. About Mezcal Carreno: Join us as we celebrate the 2 year anniversary of the first bottles of Mezcal Carreño being sold in Arizona. Compa Spirits, the US operations of the family-owned mezcal brand, has grown to over 260 accounts across AZ self-distributing in this short time. Year 2 produced some amazing results as Mezcal Carreño was awarded “Best Mezcal” by the San Francisco World Spirits Competition which is the Grammy’s of alcohol competitions! Carreño was also awarded “Best Mezcal” in 2020 by the Best of Phoenix. On top of the accolades Mezcal Carreño was featured at the first ever dinner at the edge of the Grand Canyon in October. In July Compa Spirits released their Mezcal NARAN Espadín brand which has quickly taken over the Arizona cocktail scene. Ticket Info:Tickets are available for two separate 2-hour seatings, beginning at 6:00 PM & 8:30PM. **Please be aware of your seating time purchased!! All questions may be directed to [email protected]**One ticket per guest. Ticket price includes 4 coursed plates by Chef Johnny Sanchez & 4 cocktail pairings, created by Highball's Program Managers, Mitch Lyons & Libby Lingua. *22% service charge included in ticket pricing, 8.6% sales tax added* **There are no substitutions in food, refunds or exchanges. 21+ only** **Please email [email protected] for seating requests, or for any questions**Per CDC Guidelines, Highball will be operating at 50% capacity within social distancing protocols to ensure the safety of our guests and staff. We ask that ALL GUESTS please be courteous and remain masked while moving throughout the space. Masks may be removed once seated. MenuCourse 1White Sea Bass Ceviche AZ Citrus | Pickled Cucumber | Pickled Onion | Salsa Seca Course 2Tlayuda Charred Blue Corn Tortilla | White Bean Puree | Chorizo Verde | Queso Oaxaca Course 3Oaxacan Pork Pipian Verde | Charred Sweet Potato | Pomegranate Course 4Mexican Chocolate Pots du Creme Mezcal Chantilly | Cinnamon | Oaxacan Chile *Each course is paired with exclusive Mezcal Carreno cocktails not featured on the current Highball menu, highlighting the smoky profiles of different agave species*