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$75  + Tip/Tax
Sun, 3/22
5:00 PM & 7:30 PM
Old Town Scottsdale

Liquor Pig

Day 1: 5-Course Avant-American Tasting Series

Opened this past March in Scottsdale’s Old Town, this Modern American gastropub with a deeply inventive menu and speakeasy vibe shot right onto Phoenix Times’ List of “10 Best New Restaurants” and Phoenix Magazine’s List of “Best New Restaurants.” Executive Chef CJ Khaley, an alum of the celebrated Geordie’s at Wrigley Mansion, launched his culinary career cooking in Vegas at such top-tier establishments as Thomas Keller's Bouchon at The Venetian, Fleur de Lys at Mandalay Bay, and Restaurant Guy Savoy at Caesars Palace. His culinary philosophy focuses on exceptional ingredients and progressive techniques, seen in such menu items as burrata with tomatillo hummus, charred octopus with gochujang glaze and yuzu grilled avocado, Korean pork belly tacos, bone marrow poutine with foie gras gravy, and scrumptious dessert like blackberry buttercake, banana dolce de leche gelato, and cinnamon French toast. “Masterful cooking…an eating-and-drinking hideaway worth squealing about,” raves Phoenix Magazine. We’re excited to visit here and hope you can join us!

About the Host:

CJ Kahley

Executive Chef

Chef CJ Kahley is a seasoned culinary professional, known for contemporary American cuisine stemmed from global influences. A graduate of Le Cordon Bleu in Vegas, he honed his craft at top-tier strip restaurants including Thomas Keller's Bouchon at The Venetian, Fleur de Lys, and Restaurant Guy Savoy before moving to Arizona in 2008, where he further developed his skills at The Mission, The Americano, Toro, and Geordies.

The Lineup

Separate table requests will not be accommodated at this event. All courses will be individually plated. This menu will be Shellfish, Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Arancini Carbonara

    osetra caviar, guanciale, egg crema, pecorino romano, toasted peppercorn

  2. Sablefish

    heirloom tortilla, tom kha, trinity herb salad, ceviche infladita, avocado espuma

  3. Creekstone Farms Sowbelly

    charred ssamjang, chicory, kimchi vinaigrette, apple, sesame, pepita crumble

  4. Braised Ox Cachetes

    "everything" sikil pak, tomatillo, salsa macha, adobo, epazote

  5. Blackberry Buttercake

    chocolate caramel, apricot, canela cream, pistachio crumble

Liquor Pig

7217 E 4th Ave

Scottsdale, AZ 85251

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Liquor Pig will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Pork in Course 1, White Fish and Fish Sauce (Fish Ingredients Only) in Course 2, Pork in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Pork in Course 1, Pork in Course 3 and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 5. Substitutions will be provided.

  • Dairy:
    • Butter: Butter is in Course 1, Course 3, Course 4, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 3, Course 5. Substitutions will be provided
    • Cheese: Sheep's Milk Cheese is in Course 1. Substitutions will be provided. Cow's Milk Cheese is in Course 3. Substitutions will be provided

  • Shellfish: This menu is shellfish-free.

  • Fish: There is roe/caviar in Course 1, White Fish and Fish Sauce (Fish Ingredients Only) in Course 2. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1, Course 5. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut in Course 2 and Pistachio in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (Cooked), Onion (Cooked) and Shallot (Cooked) in Course 2, Garlic (Cooked) and Scallion (Raw) in Course 3 and Garlic (Cooked) and Red Onion (Cooked) in Course 4. Substitutions will be provided.

  • Mushrooms: This menu is mushroom-free.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.