The Patron Secret Dining Society was in town and many of you that have been waiting to enjoy this special event, got the chance. We arrived promptly to our secret destination, nestled in Paradise Valley near one of the mountains in an elegant mansion adorned with the most spectacular artwork and a fabulous back yard. Perfect for our al fresco dining by the pool and spa. We were greeted with an amuse bouche from our Local Chef Adam Allison who runs the SuperFarm Food Truck and drinks by Lisa Selman from Chicago-based cocktail company Femme du Coupe. We sipped on a Mexican 75 with Patron Silver, patron citronge mango, Thai coconut cordial, lime juice and topped with sparkling wine. While we nibbled on hamachi crudo with chaco flaco and patron silver, celery leaf, hibiscus gel and cilantro lime pop rocks. Not a detail was skimped over as we indulged in a delightful array of dishes paired with Patron drinks.
After mingling with the other guests and enjoying the sunset, we were seated. Our host had us watch a quick film about the background of Patron, which let us know how deeply rooted the passion behind the drink goes and how over the course of many years, tradition hasn’t changed. Each step is done with love from getting the agave on the farm to hand making each bottle. Chef Allison rolled out our first dish a duck confit pappardelle with spring peas, carrots, toasted walnut, beet buerre blanc and mint. Selman paired this with a smoked paloma, which had Roca Patron Silver, smoked salt sugar, fresh lime juice, grapefruit juice and was topped with Pompelmo San Pellegrino.
After a quick palate cleanser of grapefruit semi freddo, we were wowed with the smoke brisket that Chef Allison had been cooking up all night. He paired it with corn bread and sausage pudding, black-eyed peas, roasted brussel sprout chimichurri and cauliflower puree. Selma prepared a tequila mezcal old fashioned to go along with the dish. It was made with Patron Anejo tequila, Fidenco Mezcal Classico, winter spice syrup, orange bitters, angostura bitters and flamed rosemary.
For dessert we had a Patron XO cafe chocolate and pecan pie with cocoa nibs, black cheery chutney and ancho whipped cream. One of the favorite drinks for the night was the pear to love, with Patron Reposado tequila, belle de brillet pear liqueur, lemon juice, gingerbread syrup and bar keep apple bitters.
Patron #secretdiningsociety dinners will be popping up all over the states and in order to be invited to one, you have to be signed up. You can do that right here: https://www.patrontequila.com/secret-dining-society.html Cheers!