The elevated non-traditional Japanese restaurant Uchi Scottsdale is kicking off a one-of-a-kind Summer Dining Series featuring local and award-winning Valley chefs. This limited-time series runs from July through September and will guide guests on a culinary adventure.
The first summer dinner series event will occur on Tuesday, July 16, where Uchi Scottsdale will host Chef Matt Carter of The Mission from 6:30 p.m. to 9:30 p.m. Uchi’s Chef de Cuisine Blake Luecke will collaborate with Chef Carter to create a one-of-a-kind omakase dinner that blends the vibrant flavors of Latin and Japanese cuisine.
The dining experience will begin with a Scallop Crudo appetizer with corn leche de tigre, grilled corn relish and candied jalapeño. Following the appetizer is the main course, a Wagyu Striploin, featuring a fig miso mole, grilled figs and tallow fried potato. Finishing off the night, guests will enjoy a mouthwatering Mole Brownie Ice Cream Sandwich. For those wanting an alcoholic add-on, an optional beverage pairing will be available for an additional $75 per person. A non-alcoholic beverage pairing will also be available for purchase.
On Tuesday, August 13, Uchi Scottsdale will host James Beard award-winning Chef Christopher Gross of Christopher’s at Wrigley Mansion. The specialty menu is a modern twist on French fare from two James Beard-awarded chefs. More menu details will be released as the date becomes closer.
On Sunday, September 8, Chef Cat Bunnag from Glai Baan will collaborate with the Uchi Scottsdale team to produce a Thai-inspired menu. Bunnag grew up eating Thai street food, which she now serves at her popular Central Phoenix restaurant. More menu details will be released as the date becomes closer.
Tickets to the dinner series are currently for sale and can be purchased at this link for $175 per person plus tax and gratuity.
Photos courtesy Hai Hospitality
