Province Takes Diners On A Six-Month Culinary Adventure Through Latin America

Province Terrace

FOR IMMEDIATE RELEASE

Media Contact:

Katie Brashear, Complex Director of Public Relations

(602) 817-5323 – Office (602) 502-3154 – Cell

Katie.Brashear@StarwoodHotels.com

Province phoenix takes diners on a Six-Month CULINARY ADVENTURE

Enjoy a flavorful tour through Latin America in the heart of downtown Phoenix

PHOENIX – (Jan. 16, 2013) – Passport? Check. Appetite? Check. Adventurous attitude? Check. Get ready to embark on a six-month culinary experience at Province restaurant in The Westin Phoenix Downtown. Guests are invited to “travel” through Latin America by enjoying a flavorful adventure of Latin-inspired cuisine and beverages without leaving the downtown Phoenix.

In 2012, Executive Chef Randy Zweiban launched a Latin Passport Dinner Series that brought Province patrons on a rich and exciting tour of flavors, dishes and cultures. With much success, the Latin Passport Dinner Series has been extended another six months. Let the tour begin!

Each Latin Passport Dinner Series begins on the first Saturday of the month, and each corresponding country will be highlighted every Saturday throughout the month. Each dinner series features a four-course menu for $35 per person with supplemental beverage pairings available. These beverage pairings will highlight cocktails and wines from the featured regions.

Brazil – February 2, 9, 16, 23
Nicaragua – March 2, 9, 16, 23, 30
Panama – April 6, 13, 20, 27
El Salvador – May 4, 11, 18, 25
Mexico – June 1, 8, 15, 22, 29
Chile – July 6, 13, 20, 27

Menus may change slightly, see www.provincerestaurant.com for final menus.

BRAZIL – Available in February 2013

In February, the Latin Passport Dinner Series explores Brazil, where the country shares many similarities with its South American neighbors, yet its cuisine is uniquely distinct. Brazil is the largest country in South America and borders every other South American country except for Chile and Ecuador. The food is an interesting mix of heritages with the original population contributing popular ingredients like cassava, acai and other tropical fruits, as well as rice, black beans and root vegetables.

To celebrate Carnival that takes place in February, an annual Brazilian festival held 40 days prior to Easter, guests can learn how to make Caipirinha’s, Brazil’s national cocktail made with cachaça, sugar and lime, watch videos of previous Rio de Janeiro Carnival parades, and listen to live Brazilian jazz music on Province’s patio each Saturday night from 7 to 10 p.m.

Brazilian Latin Passport Dinner Menu for February 2013

– Acaraje – black-eyed pea and shrimp fritters with blood orange aioli, and blood orange and chayote salad

– Hearts of palm salad with molho apimentado

– Mixed grill that includes chicken sausage, beef, pork tenderloin, confit fingerling potatoes and Swiss chard with a salsa trio

– Quindim – coconut custard cake with roasted pineapple-vanilla sauce

Nicaragua – Available in March 2013

As the weather changes to springtime in Phoenix, Province takes a journey to discover Nicaraguan cuisine, which includes a mixture of indigenous Spanish cuisine and Creole cuisine. Nicaraguan cuisine dates back to the pre-Colombian times when the Spaniards first arrived in Nicaragua. Traditional cuisine of this country differs along each coastline. While the Pacific coast’s main staple revolves around corn and local fruits such as mango, papaya and bananas, the Caribbean coast’s cuisine makes use of seafood and coconut.

Nicaraguan Latin Passport Dinner Menu for March 2013

– Nacatamal – fried plantain tamale with goat cheese and blistered tomato salsa

– Pescado a la tipitapa – crispy white fish with mojo dressed greens

– Carne pinchada – grilled beef sirloin with black beans and rice

– Pio quinto – Nicaraguan rum cake

Panama – Available in April 2013

In April, the Latin Passport Dinner Series ventures to Panama, the southernmost country of Central America where the cuisine is both rich and unique, and includes a mix of African, Spanish and Native American cooking methods and foods. Typical dishes are mildly flavored and incorporate ingredients like maize, rice, corn, wheat flour, yucca, plantains, meats, chicken and seafood. Specialty dishes are empanadas, bollos, tortilla changa, and arroz con guandú. Panama is known for its high-quality coffee, which perfectly complement any dessert – especially flan, a popular Panamanian treat.

Panamanian Latin Passport Dinner Menu for April 2013

– Torrejitas de maíz – crispy corn fritter

– Bass Ceviche with salsa cruda and coconut water

– Ropa vieja y arroz con gandules – slow braised short ribs with rice and pigeon peas

– Tres leches cake – caramel ice cream

El Salvador – Available in May 2013

Province welcomes you to discover a Latin Passport Dinner menu inspired by the smallest and most densely populated country in Central America, El Salvador. Its traditional cuisine is particularly distinctive among the diverse Central America regions and consists of food from the Mayans, Lencas, Pipils and Spaniards featuring a variety of soups, seafood, and dishes comprised of corn. Though El Salvador is most widely known for its handmade stuffed pupusa, a thick handmade corn flour tortilla stuffed with cheese, meat, squash and other fillings, it has a wide array of other great dishes too. Tamales, empanadas and sopa de pata are all savored foods of El Salvador.

El Salvadorian Latin Passport Dinner Menu for May 2013

– Pupusas de pollo – flour tortilla stuffed with chicken a tomato watercress salad

– Sopa de vegetables that includes corn, tomatoes and chayote

– Bistec encebollado con casamiento – beef sirloin, braised onions, black beans and rice

– Seasonal fruit that includes mango, papaya and pineapple, with vanilla simple syrup and vanilla custard

Mexico – Available in June 2013

As the Latin Passport Dinner Series continues, the next stop is Mexico. Mexico offers a wide range of environments with mild year-round temperatures yielding corn, beans, peppers, tomatoes, sweet potatoes, squash, and a variety of herbs. Mexican cuisine is a complex blend of indigenous (Indian) and Spanish influences, with corn as the main staple of any Mexican dish. To add a touch of spice, chili peppers are frequently incorporated into most main dishes. Some common Mexican foods include: tacos, enchiladas, taquitos, and tamales.

Mexican Latin Passport Dinner Menu for June 2013

– Coctel de los camarones – gulf shrimp served with spicy tomato salsa and fresh avocado

– Snapper Veracruzano served with mashed boniato and an arugula salad

– Pork carnita tacos and avocado salsa

– Mango cheese cake with caramel sauce

Chile – Available in July 2013

Chile is the final culinary destination of the six-month Latin Passport Dinner Series. Located along the southwestern coast of South America, Chile stretches 2,653 miles long, but only has a narrow width of 109 miles. With such a vast amount of coastline, the country incorporates a significant amount of various ocean products to its meals. Much of the culinary inspiration stems from a combination of Spanish cuisine and traditional Chilean ingredients with influences from European countries and the Middle East. Interestingly enough, Chile is one of the world’s largest producers of wine, which results in many meals accompanied by wines of the Chilean region.

Chilean Latin Passport Dinner Menu for July 2013

– Shrimp and bass ceviche with salsa verde

– Ensalada Chilena – onion and tomato salad

– Pan roasted salmon and quinoa with summer greens and orange vinaigrette

– Sweet pumpkin sopaipillas with vanilla bean ice cream

Join Province on a culinary tour of Latin America and enjoy a dining adventure in the heart of downtown Phoenix. Learn about the unique cultural distinctions and flavors of each dish from the selected Latin-inspired regions. To make your reservation, call Province at 602.429.3600.

Province – 333 North Central Avenue, Phoenix, AZ 85004

602.429.3600 www.provincerestaurant.com

About Province

In March 2011, downtown Phoenix became home to the second location of Province, a new restaurant concept that blends Old World and new world culinary sensibility. Province is a seasonal American restaurant with cuisine inspired by South America and Spain. The ingredients used to craft the dishes and cocktails are sourced from a variety of local, natural and sustainable sources. Located at the corner of Central and Van Buren inside The Westin Phoenix Downtown, Province features a comfortable, modern setting and offers everyday dining options for breakfast, lunch, happy hour and dinner. For additional information about the hotel or for reservations, please visit www.provincerestaurant.com.