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February Events at LON's & Last Drop

Our tradition of art, culture and culinary creations continue in February with a number of events at LON's and Last Drop at the Hermosa. Details include the following. We hope to see you there! RSVP to any event by calling 602.955.7878. Artist in Residence Brunch featuring Joe Sacco (pictured above) Sunday, February 7, 2016 at 10 a.m. â?" 2 p.m. Guests are invited to enjoy an a la carte brunch at LON's at the Hermosa featuring special guest and artist Joe Sacco, who will be on hand for a painting demonstration and discussion of his works, which will be on display and available for purchase. With a love of the outdoors that inspires his paintings, Sacco uses texture, light and vibrant color in his landscapes and seascapes. His recent works are inspired by the indigenous colors of the Southwest region and turquoise-colored water of the Pacific. Cost: complimentary with the price of brunch Wines of the World Educational Series: Bubbles Sunday, February 7, 2016 from 4 â?" 5:30 p.m. LON's at the Hermosa will be uncorking their award-winning wine program to take guests on a worldwide wine tasting experience, where they'll be able to sample a specific varietal and compare and contrast the difference in flavor profiles from those of each region, in addition to enjoying small plates specifically paired with the wines. LON's sommelier will lead each class, introducing guests to different wine regions of the world, teaching how to read labels, when to decant wines, and other tips and tricks of the wine trade. Cost: $55++/person LON's Art of Cooking Class: The Lover's Grill Saturday, February 13, 2016 from 12 â?" 2 p.m. Learn how to prepare a meal on the grill for that special someone at a Valentine's-themed cooking class at LON's. Featured dishes will include Chateaubriand, lobster, grilled bruschetta and grilled oysters, in addition to some decadent sweets to enjoy throughout the class. Cost: $69/person Mimosa Mornings w/Carrie Curran Art Studios featuring Amore Saturday, February 13 from 9:30 â?" 11:30 a.m. Enjoy a morning of entertaining art instruction while sipping mimosas, eating pastries and creating masterpieces in The Hermosa Inn's stunning desert gardens. From enthusiastic beginners to emerging professionals, accomplished artist Carrie Curran will teach, inspire and guide guests on an artistic journey while using acrylic on canvas and learning to gracefully handle the medium. Cost: $75/class includes all supplies, mimosas and pastries Valentine's Day Sweethearts' Celebration at LON's Friday, February 12 â?" Sunday, February 14 from 5:30 â?" 10 p.m. Toast to the love you share with that special someone while enjoying an indulgent multi-course menu prepared by the LON's culinary team, paired with one of the 500+ wines featured in LON's award-winning wine list. View the menu here. Cost: $75++/person Sonoran Brewing Beer Dinner Tuesday, February 16 from 5:30 â?" 9 p.m. Brewing since 1996, and the creator of Seven Wives Saison (named after the Inn's original owner Lon Megargee and the seven wives he had in his lifetime), Sonoran Brewing Company joins LON's culinary team to pair their flavorful brews (or the option of beer cocktails) with a four-course dinner. Each dish will also highlight the craft brews by incorporating each beer as an ingredient. Cost: $99++/person Pre-Oscars Party & Artist in Residence Dinner featuring Robert Black Thursday, February 18 at 6:30 p.m. Celebrate one of the most fashionable nights in Hollywood here in Arizona with an exciting night of glitz, glamour, and fashion fireworks featuring fashion icon Robert Black of Fashion by Robert Black. Bringing vintage red carpet couture to an exclusive Oscar celebration, guests will be treated to an evening of gourmet dining, classic cocktails, and a fashion show featuring some of the most elegant, vintage, one-of-a- kind, museum quality designs, found anywhere in the world. Special guest and actor Susan Claassen will join legendary Robert Black, as she portrays celebrated Hollywood stylist and costume designer Edith Head. This very special night will be complete with a red carpet entry and photo ops. Attire: cocktail attire or Hollywood glam. Cost: $99++/person Van Gogh Vino w/Carrie Curran featuring Van Gogh's Blossoming Almond Branch Friday, February 19 from 3 â?" 5 p.m. Enjoy an afternoon of painting in The Hermosa Inn gardens with our artist in residence, Carrie Curran of Carrie Curran Art Studios, and special guest Michael Gildersleeve, Managing Director of The Hermosa Inn. This afternoon of art instruction will include wine, appetizers and of course the creation of a masterpiece. From enthusiastic beginners to emerging professionals, accomplished artist Carrie Curran will teach, inspire and guide guests on an artistic journey while using acrylic on canvas to express interpretations of Rustic Saguaro. Cost: $75/class includes all supplies, wine and appetizers Mixology Class at Last Drop: Gin Sunday, February 21, 2016 from 2 â?" 4 p.m. Join Last Drop's Spirit Guide for a two-hour crash course on cocktails. Guests not only get a taste of two cocktails but a veritable knowledge on the liquor of choice, along with ample time for Q&A at only 10 people per class. Cost: $30++/person To make a reservation for any of the above events, call 602.955.7878.

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Feb 12-14: Valentine's Day Dinner at LON's

Valentine's Day is around the corner. Do you know how you'll be celebrating? Join us Friday, February 12 - Sunday, February 14 (from 5:30-10pm) and toast to the love you share with that special someone while enjoying an indulgent multi-course menu prepared by Executive Chef Jeremy Pacheco and the LON's culinary team, paired with one of the 500+ wines featured on LON's award-winning wine list. The special sweethearts menu ($75++/person) is available all weekend, and includes the following. Reservations are required: LONs.com or 602.955.7878

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Recipe: Pork Belly Rub & Confit

Pork belly is a dish you'll see on menus across the nation. It's at its peak of popularity and we feature it on various menus and at special events. Below is the recipe for our pork belly rub, with directions to confit. Any questions? Leave us a note in the comments. Enjoy and we hope to see you soon at LON's! Want to learn more cooking tips and recipes? Follow our Pinterest board, view our recipes on the blog or join us for an upcoming cooking class.

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Tips on Cooking Pork

Last weekend, LON's Executive Chef Jeremy Pacheco and Chef de Cuisine Alejandro Martinez led a class on all things pork for our monthly Art of Cooking Series. Aside from learning where each portion of the pig is (see diagram to the right), each shared various cooking tips and recipes for the class, some of which we included below. Dishes that they made and taught the class included smoked and pulled pork butt, baby back ribs, italian sausage, cured and confit pork belly, roasted pork rack and coffee rub tenderloin. Couldn't make it to class? Join one of our upcoming classes (see the full schedule here) by calling 602.955.7878. Let's start with one of the most popular cuts, the pork belly. Start off by curing it. This is done with a rub (get that recipe here - it's the same one we use on our smoked salmon) consisting of sugar and salt as its base (this is what actually cures the meat) and any additional ingredients, which are just for flavor. From here you can go in a few different directions: Confit the pork belly (view that recipe here). Afterwards, rinse off the rub and then roast. Leave rub on if you want to caramelize it but be careful here and decrease the amount of salt used. For bacon lovers, the chefs recommend curing the pork belly for almost a week, dry and hang for 5-6 days and then smoke it. Slice to make bacon! [caption id="attachment_4359" align="aligncenter" width="372"] Chef Martinez prepping the pork belly while Chef Pacheco explains how to confit.[/caption] Next up: making Italian sausage. Here, the higher the fat content the better. Grind together both the fat and the meat (about 5lbs) to help emulsify it (use the paddle on your KitchenAid mixer). Note that you'll want your meat cold when grinding - almost freezing - in order to help emulsify. Let that sit for a day. From here, you can either leave as is and use as sausage on a pizza or buy the casing attachment for the KitchenAid to case, and then bake or grill your sausage. [caption id="attachment_4357" align="aligncenter" width="383"] Chef Pacheco continually checks on the tenderloin, ribs and pork shoulder throughout class.[/caption] For pork tenderloin, a quick tip: pair with a chimichurri (get our recipe here). And remember to add the salt and vinegar first, as that's what dissolves the salt grains. As for the pork loin, using string to tie the meat together is not just for looks; giving it this uniform shape ensures even cooking. Chef Martinez demonstrates that for class below. Any questions? Leave a comment below for the chefs and we hope to see you in an upcoming class. Download the seasonal events calendar here or view our online events calendar.

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2016 Art of Cooking Classes

Our Art of Cooking Series returns in 2016, led by LON's at the Hermosa's Executive Chef Jeremy Pacheco and his culinary team. From all things pork and cooking with whole grains to making a meal on the grill for that special someone or light dishes for a warm summer, recipes, tasting and an enjoyable day will be had by all in these two-hour interactive cooking courses. To reserve your seat (cost: $69/person) in any of the upcoming classes, call 602.955.7878. Saturday, January 9, 2016 from 12-2pm: For the lover of all things pork. In this whole hog butchery class, LON's Executive Chef Jeremy Pacheco and his culinary team will take portions of a whole hog and describe the differences of cuts, where they come from, how to use them, and recipes exemplifying the age-old craft of butchery. As one of the oldest cooking techniques, this class will cover everything from grilling and smoking to curing, charcuterie, and salumi, in addition to tastings throughout class. Saturday, February 13, 2016 from 12-2pm: The lover's grill. Learn how to prepare a meal on the grill for that special someone at this Valentine's-themed cooking class. Featured dishes will include Chateaubriand, lobster, grilled bruschetta and grilled oysters, in addition to some decadent sweets to enjoy throughout the class. Saturday, March 12, 2016 from 12-2pm: Eating whole grains is an integral part of a healthy lifestyle, and specialty supermarkets are stocking their shelves with a greater variety than ever before. In this class, enjoy the healthier side of food as LON's chefs provide an overview of some of the most popular grains, including quinoa and bulgur wheat, millet farro, and rice, in addition to teaching various cooking methods, techniques, recipes and benefits of these grains. Saturday, April 9, 2016 from 12-2pm: The summer heat has a tendency to affect one's appetite, and this class will demonstrate how to counteract that with light and refreshing summer dishes. From salads, granitas and gazpacho, to chilled appetizers and entrees, guests will leave this class prepared for their next summer gathering. For a full list of upcoming events at The Hermosa Inn, view our online events calendar here or download the seasonal events calendar here.

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