Persepshen
Day 1: 5-Course Modern Locavore Tasting Series
Opened in 2019, this Uptown eatery placed 3rd out of 100 top spots for Phoenix Magazine’s 2019 Restaurant of the Year, and it has maintained its excellence since, being also named a Phoenix Magazine’s 2025 “Best of the Valley” selection. Chef/Owner Jason Dwight is a true proponent of the idea that what goes into our food also goes into our body. That’s why he is so passionate about eating clean, local, organic, sustainable foods—and believes that nothing beats cooking on an open fire. At Persepshen, appropriately, everything is made from scratch, with diners find the likes of grilled firecracker chicken with sweet chili garlic sauce and egg fried brown rice, beef brisket steamed buns, osso buco muffuletta, and pickled brine buffalo chicken. Toothsome desserts too, all from Chef Dwight’s wife Katherine – treats like almond olive oil cake with blood orange marmalade and brown sugar bourbon gelato with peach preserves and walnut oat crumble. “Get to this sensational, butcher- and baker-run restaurant as soon as is humanly possible,” raves Phoenix Magazine. We’re on our way, and hope to see you there!
About the Host:
Jason Dwight
Chef/Owner
Chef Jason Dwight has devoted the past 30 years of his life to his dream of becoming a restaurant owner and chef. After honing his craft under his mentor, 11-Time James Beard Nominee Chef Kevin Binkley, and more, he now has achieved that dream through Persepshen.
The Lineup
Courses #1 - #3 & #5 will be individually plated; course #4 will be served family-style. This menu will be Fish and Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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House-Made Bavarian Pretzel
jalapeño beer cheese, sauerkraut
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Mediterranean Salad
hummus, falafel, grains, greens, crow's dairy goat feta, turmeric pickle, olive relish, preserved grapefruit vinaigrette
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Pan Seared Scallop
wild u-10 new bedford scallop, winter squash, iberico bacon vinaigrette, chili umami chips, meyer lemon foam, pickled sweet pepper
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Red Wine Braised Beef
90 day dry-aged pasture raised beef, risotto, roasted carrot, crispy onion, pickled shallot, bitter greens, red wine demi-glace
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Choc-A-Lot
walnut fudge brownie, chocolate chocolate chunk gelato, chipotle fudge
Persepshen
4700 N Central Ave
Phoenix, AZ 85012
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Shellfish, Nut. They are NOT accommodating restrictions related to the following ingredients: Garlic (cooked), Onion (cooked), Shallot, Dairy. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
