The South! by Chef Brent Kille of Sonoran Pasta Co.

1514 North 7th Avenue,Phoenix AZ 85007

31 May, 2021

Description

Introducing the fifth installment of the Highball Dinner Series, featuring local chefs & globally inspired plates with cocktail pairings. Join us on the evening of Monday, May 31st for our fifth installment of the Highball Dinner Series, featuring acclaimed local chefs & globally inspired cuisine! Escape to the South (US), with Chef Brent Kille of Sonoran Pasta Co.About Brent Kille:Introducing Chef Brent Kille, co-owner of Sonoran Pasta Co. and a Private Chef for Lauren Allen Dinners; a Detroit native who began his culinary career over 18 years ago.Brent was inspired to be a chef because of his love and care to cook for others. At young age, he cooked for his family, as far back as 10 years old. After dropping out of college, his sister got him a job cooking in a restaurant. It was that moment that he fell in love with the idea of cooking professionally. At first Brent loved the lifestyle, but decided to move to Arizona from Detroit to become serious about his craft. It took him a while but AZ grew on him, and now considers it home. Brent previously was the Head Chef at Top of the Rocks restaurant at the Marriott Buttes Resort under Chef Greg Weiner, where he had the opportunity to create for and manage the fine dining experience for the property, including the first ever experience of imprinting his style of cooking onto a menu. Brent’s specialty is in Southern & Italian cuisines, sprouted from his time spent working with Chef Steven Jones at Larder + The Delta, and Crudo, the Arcadia neighborhood restaurant formerly led by Chef Cullen Campbell. Lead into today, where Brent is co-owner of Sonoran Pasta Co., a specialty hand crafted pasta & sauce company that services many top restaurants in the valley, along with the public, in multiple local retail venues. Created to highlight the amazing heritage grains growing in Arizona, which includes some of the best wheat grain in the world. Through Sonoran Pasta Co., it was his mission highlight these incredible locally sources products. In addition to Sonoran Pasta Co., Brent collaborates with Lauren Allen Dinners, a creative company that specializes in curating dinner parties and Private Chef experiences all over the valley. Some of the events curated by Lauren, Brent & her team of Chefs have been as intimate as dinner for two, up to serving as many as 200 guests at weddings to birthday parties, and everything in between. 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 Brent Kille & 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**MenuCourse 1Hoe Cakes Pickled Shrimp | Devilled Ham Salad | House Hot Sauce | Celery Course 2Watermelon Salad Crows Feta | Bacon Jam | Radish | Crispy Mustard Greens | Collard Stem Vinaigrette Course 3Smoked Leg of Lamb Green Bean Salad | Crispy Black Eye Peas | Cornbread Purée | Pickled Blackberries Course 4Peaches n Cream Grilled & chilled Peach | Sorghum Sabayon | Pistachio | Cherry Preserve