The journey continues as guests explore
Latin American-inspired cuisine in downtown Phoenix
Courtesy of Province Restaurant in Phoenix
Province restaurant at TheWestin Phoenix Downtown
has extended its Latin Passport Dinner Series through January 2014!
Guests are invited to continue the culinary journey by enjoying Latin American-inspired cuisine in the heart of downtown Phoenix.
With a stamp of satisfaction, Executive Chef Randy Zweiban created another six-month menu schedule for the Latin Passport Dinner Series
that guides Province patrons on a rich and exciting tour of flavors, dishes and cultures.
Each Latin Passport Dinner Series will begin on the first Saturday of the month and each country represented will be featured every Saturday
throughout the month. All dinners will feature a four-course menu for $35 per person with supplemental beverage pairings available.
The beverage pairings will highlight the cocktails and wines of the corresponding country. The new series begins August 3, 2013.
August | Peru | August 3, 10, 17, 24, 31
September | Cuba | September 7, 14, 21, 28
October | Argentina | October 5, 12, 19, 26
November | Brazil | November 2, 9, 16, 23, 30
December | Puerto Rico | December 7, 14, 21, 28
January | Mexico | January 4, 11, 18, 25
Menus may change slightly, see www.provincerestaurant.com for final menus. Follow Province on Twitter to see what’s trending in the restaurant @provincephx.
August 2013 – Peru
The first stop on the extended culinary tour is Peru. Peru is a rich and varied mix of cultures and their cuisine reflects not only their local ingredients but also an eclectic mix of influences from Spain, China, Italy, West Africa and Japan. The three traditional staples of Peruvian cuisine are corn, potatoes and ajies (chilies) and all three are reflected in the four-course menu for August.
First Course: Bass ceviche with tomatoes, corn and crispy sweet potato.
Second Course: Arroz chaufa Peruvian pork belly with shrimp,
vegetables, orange mojo glaze.
ThirdCourse: Grilled skirt steak with aji recado, salsa criolla and sweet corn salad.
FourthCourse: Sweet potato and pumpkin picarrones with vanilla bean ice cream and chancaca
syrup.
September 2013 – Cuba
Province Courtesy of Province Restaurant in Phoenix
In September Province explores Cuba, an island country that sits about 90 miles from the United States. Cuba is the largest island in the Caribbean and draws inspiration from many diverse sources. Its cuisine offers a glimpse into Latin and Caribbean-inspired dishes and traditions. Cuban cuisine is a fusion of Spanish, African and Caribbean cuisine. The result is a unique, interesting and flavorful blend of several cultural influences.
First
Course: Ropa vieja empanada with cilantro
crema.
Second Course: Camarones al ajillo with saffron-tomato broth and grilled pan de ajo.
Third Course: Mojo glazed pork belly with black beans and rice.
Fourth Course: Key
lime tartlet with coconut crema.
October 2013 – Argentina
Province ventures to Argentina in October where the cuisine is primarily influenced by European (mostly Italian and Spanish) culture as well as the wide scope of livestock and agricultural products that are abundant in the country. Beef consumption in Argentina is high and no other dish reflects the Argentine-style cooking as the asado (Argentine barbecue).
First
Course: Chicken picante empanadas with
guajillo aioli.
Second Course:
Warm chorizo and tetilla salad with crispy brioche, roasted chickpeas and
sherry vinaigrette.
Third Course: Churrasco of beef with chimichurri and grilled fingerling potatoes.
Fourth Course: Sweet crispy pumpkin and cheese sorrentinos with dulce de leche ice
cream.
November 2013 – Brazil
In November Province will head to Argentina’s neighbor, Brazil, where although they are in close proximity the culture, language and food are uniquely distinct. The food is an interesting mix of heritages with the original population contributing popular ingredients like cassava, acai and other tropical fruits and root vegetables. African slaves greatly influenced the coastal regions and the Portuguese heritage is evident throughout the country.
.
First Course: Bolinho de bacalahu salad de xuxu – Bacalao fritters with orange and chayote salad.
Second Course: Frutos de mar with shrimp, scallops, lobster, crab, and octopus with passion fruit crema.
Third Course: Feijoada with beef, pork, chicken, linguica sausage, black beans and green onions.
Fourth Course: Chocolate guava cake with mango, pineapple and coconut sorbet.
December 2013 – Puerto Rico
A territory of the United States, Puerto Rico still maintains a strong Latin
American culture and heritage. Puerto Rican cuisine has its roots in the
cooking traditions of Spain, Africa and the indigenous population the
Amerindian Tainos. Although Puerto Rican cooking shares similarities with both
Spanish and Latin American cuisine it is a blend of influences and uses many
indigenous seasonings and ingredients. In December, Province discovers the
cuisine of Puerto Rico.
First Course: Roasted plantain and pumpkin soup with poblano crema.
Second Course: Arroz con pollo with saffron rice, slow roasted chicken and sofrito.
Third Course:
Lechon asado y yucca with guava BBQ sauce and yucca black bean cake.
Fourth Course: Coconut cream flan with rum glaze.
January 2014 – Mexico
Mexico offers some of the more familiar cuisines and is known for its varied flavors,
colorful decoration and variety of spices and ingredients, most of which are
native to the country. The staples of Mexican foods are typically corn and
beans with flavors of garlic and onion. While the most frequently used herbs
and spices are chili powder, oregano, cilantro, epazote, cinnamon, and cocoa.
Experience the fiery culture of Mexico with a menu that tastes as lively as a
fiesta. Olé!
First Course: Shrimp coctel with gulf shrimp, spicy tomato salsa and avocado.
Second Course: Snapper veracruzano with mashed boniato and arugula salad.
Third Course: Pork
carnita tacos and avocado salsa.
Fourth Course: Mango cheese cake and caramel sauce.
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 nuances of these amazing countries through food. Call Province to make your reservation at (602) 429-3600. Complimentary parking validation is available with any entrée.
Province
333 North Central Avenue,
Phoenix, AZ 85004
(602) 429-3600
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.
About The Westin Phoenix
Downtown
The Westin Phoenix Downtown opened on March 10, 2011, as a boutique hotel with 242 guestrooms and 15,000 square feet of meeting space. Located
on floors 11 through 18 in the Freeport-McMoRan Center, the hotel features floor-to-ceiling windows with panoramic views of the Valley. The hotel offers signature services and amenities such as the Westin Heavenly Bed®, Westin Heavenly Shower® and WestinWorkout®. Province, the hotel’s restaurant, combines Old World and new world culinary sensibilities and features Latin-inspired American cuisine. For additional information about the hotel or for reservations, please visit www.westinphoenixdowntown.com.
# # #
We welcome press releases on the food, wine, travel, and items related to the hospitality industry. We receive emails with more than we can post to our service. If you would like to post a press release, please click the the submission tab to get the form to upload your release. You can also upload three photos. It will go in pending and be scheduled, unless it is unappropriate. This will enable more of you to have your releases up in a timely manner.
