Cloth and Flame + CityScape 2018

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…
Cloth and Flame + CityScape Dinner Cloth and Flame + CityScape Dinner
Cloth and Flame + CityScape Dinner Cloth and Flame + CityScape Dinner
Cloth and Flame + CityScape Dinner Cloth and Flame + CityScape DinnerWelcome Cocktail: Chico Malo
Mango y Chile with tequila, mango, strawberry, ancho reyes verde and tajin
Cloth and Flame + CityScape DinnerWelcome 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 Cloth and Flame + CityScape Dinner
Cloth and Flame + CityScape Dinner Cloth and Flame + CityScape Dinner
Table Appetizer #1: Copper Blues, Executive Chef Brian Vroom
Ricotta Gnocci with sage, brown butter, toasted walnut, parmigiano reggiano Cloth and Flame + CityScape DinnerTable Appetizer #2: Chico Malo, Executive Chef German Sega  
Ceviche Tostada with shrimp, cilantro, onion, jicama, radish, compressed watermelon, avocado and limeCloth and Flame + CityScape Dinner Cloth and Flame + CityScape DinnerEntrée # 1: Arrogant Butcher, Executive Chef Matt Peru  
Red Wine Braised Short Rib with potato puree, roasted spring vegetables and horseradish gremolata
Cloth and Flame + CityScape Dinner Cloth and Flame + CityScape Dinner
Cloth and Flame + CityScape DinnerEntrée #2: Blue Hound, Executive Chef Sean Currid  
Shrimp and Grits and Seared Porkbelly with creamy grits, andouille sausage, tomatoes and green onions

Cloth and Flame + CityScape Dinner

Dessert: Chico Malo, Executive Chef German Sega   
Mexican Chocolate Pudding with Mexican chocolate, pot de crème and chipotle whipped cream.

 

 

 

 

 

 

 

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