Upcoming Events
http://aztacofestival.com/
Gertrude’s Tempts Taco Aficionados with Goat and Avocado Ice Cream Tacos at 4th Annual Arizona Taco Festival
October 19-20
Gertrude’s, at the Desert Botanical Garden, will be an ambitious first-time participant in the 4th Annual Arizona Taco Festival scheduled for October 19-20 at the Salt River Fields.
Chef Stephen K. Eldridge has developed two innovative tacos along with a savory chips and salsa for Gertrude’s service during the festival. “I expect our tacos to kick it up a notch once Taco Festival attendees taste Gertrude’s unexpected ingredients and flavor packed fillings,” states Eldridge.
Featured Gertrude’s Items:
Anything Goes: Green Chile Stewed Local Goat + Pickled Onion + Queso Fresco + Crow’s Dairy Quark +Local White Corn Tortilla
Veggie: Avocado Ice Cream + Macerated Strawberry + Cilantro + Tequila Lime White Chocolate Crema + Corn Pizzelle Taco Shell
Chips & Salsa: Roasted Poblano Mole + Chips
Additional Gertrude’s entries in the Best of Juried competition:
Pork: Roasted Pork Belly + Jicama Slaw + Tomatillo Relish + Avocado + Jalapeno Glaze + Crispy Local Yellow Tortilla
Wings Or Things That Fly: Smoked Duck Prosciutto + House Made Mozzarella + Red Chile + House Made Tortilla
Seafood: Marinated Mussels – Shrimp – Crab + Lemon + Tepary Bean Puree + Crispy Tostada
Beef: Dry Aged Ribeye + Chipotle + Butter Crunch + Tomatillo Relish + Radish + Cotija + Flour Tortilla
Guacamole: Avocado Salsa + One Windmill Farm Heirloom Tomato + Chips
#Salt Smitten
10.24.2013 6:30pm
Chef Stephen along with Aaron Eckburg from GoLbSalt have teamed up for a night of salt-centric cuisine. Joining the party to work with Chef Marisa is Pistol Whipped Pastry’s very own Rachel Miller. Michelle and her team have come together with High West Distillery out of Park City Utah to pair hand crafted bourbons and ryes for the evening. Limited Availability.
$65.00++ for food
$25++ for cocktail flight
FIRST
60 Day Dry Aged Beef Tartar + Pickled Mushroom + Sunny Side Up Quail Egg + Sea Salt & Herbed Lavosh +
Mediterranean Sea Salt
SECOND
Local Onion + Beef Broth + Day Old Bread + Tarragon & Thyme + Gruyere +
Sel Gris de Guérande + Fumée de Sel
THIRD
House Cured Guanciale + Goat’s Milk Ricotta + Preserved Tomato + Egg Yolk +
Apple Wood Smoked Salt + Sel Gris de Guérande + Hawaiian Red Sea Salt
FOURTH
Cured & Smoked Tuna + Olive + Rutabaga + Duck Egg + Tomato Gelee + Parsley +
Hawaiian Black Sea Salt
FIFTH
Confit of Wild Boar + Root Vegetable Hash + Blood Orange Chutney + Natural Jus +
Mesquite Smoked Sea Salt, Sel Gris de Guérande
SWEETS
Chef Marisa
Marcona Almond “S’more” Macaron + Salted Caramel + Bourbon & Cardamom Egg Nog
Chef Rachel
Pistachio and Preserved Citrus Marmalade Frangipane Tart + Roasted Honey Comb & Bourbon Ice Cream + Cardamom Tuile
Fumée de Sel de Guérande + Mediterranean Sea Salt + Sel Gris de Guérande + Mesquite Smoked Salt
Make a Reservation
Seating is limited, reservations are recommended. Click here to make a reservation.
Make a Reservation
Seating is limited, reservations are recommended. Click here to make a reservation.
Make a Reservation
Seating is limited, reservations are recommended. Click here to make a reservation.