Have you guys heard of Cloth and Flame? We are embarrassed to admit we hadn’t until this past January when we met them at the Arizona Bridal Show. They’re a unique concept focused on events in original places. A while back we were invited to check out their unique concept dinners in collaboration with CityScape. The idea is to work with land owners or in this case property owners in the heart of Downtown phoenix to host intimate pop up dinners. This one titled Savor on Central. We are looking forward to many more dinners coming this Fall, as the weather cools off enough for an outdoor event. Until then, here’s a recap from CityScape + Cloth and Flame’s past April event…
Welcome Cocktail: Chico Malo
Mango y Chile with tequila, mango, strawberry, ancho reyes verde and tajin
Welcome Appetizer: The Strand, Adam Rice, Owner
Bruschetta with fresh mozzarella, tomato, basil, garlic, balsamic reduction and grilled rustic bread
Caprese with Roma tomato, fresh mozzarella, basil, sundried tomato, Kalamata olives and balsamic reduction 
Table Appetizer #1: Copper Blues, Executive Chef Brian Vroom
Ricotta Gnocci with sage, brown butter, toasted walnut, parmigiano reggiano 
Table Appetizer #2: Chico Malo, Executive Chef German Sega
Ceviche Tostada with shrimp, cilantro, onion, jicama, radish, compressed watermelon, avocado and lime
Entrée # 1: Arrogant Butcher, Executive Chef Matt Peru
Red Wine Braised Short Rib with potato puree, roasted spring vegetables and horseradish gremolata
Entrée #2: Blue Hound, Executive Chef Sean Currid
Shrimp and Grits and Seared Porkbelly with creamy grits, andouille sausage, tomatoes and green onions
Dessert: Chico Malo, Executive Chef German Sega
Mexican Chocolate Pudding with Mexican chocolate, pot de crème and chipotle whipped cream.
