The culinary masterminds at POSH in Scottsdale are partnering with Chow Locally for a true “Locavore Dinner” on Monday, April 30. The four-course feast for the senses will feature local farmers, including Agritopia, Blue Sky Organic Farms, JH Grassfed and Maya’s Farm.
To kick the event up another notch, POSH’s Joshua Hebert will also be pairing Arizona Stronghold Wine with all the menu items.
To celebrate, we were pleased to sit down with Hebert to talk all things wine — from Arizona and otherwise.
Joshua, tell us a little about you and your start in the business:
When I was in San Francisco working at Zuni Café and Café Kati, I spent my days off studying wine at Hayes and Vine wine bar. I essentially worked for free just so I could learn the ropes from one the top-rated wine bars in the city.
How does the menu at POSH work – and how do you pair wine without a concrete menu?
Our wine list is constantly revolving and evolving. It’s heavily based on the food and ingredients of the season. We have nearly 100 selections with varietals that run the gamut, and at price points ranging from downright affordable to moderately pricey. As far as dining, we don’t have a menu per say. It’s more of a list of seasonal ingredients in which guests cross off any dislikes, and we create a tasting menu based on that.
When I’m putting together the wine menu, I care most about “food friendliness” for our style of cuisine. Food definitely takes a front seat.
What is your personal favorite food/wine pairing at POSH?
My favorite wine/food pairing is Kumamoto oysters and white Bordeaux. We have Chateau Ducasse at the restaurant, which tops my list.
Tell us about any favorite wine events here in town:
Anytime I go to Cowboy Ciao and play with that list, it’s an event.
Tell us about any wine events you have at your venue — either regularly, seasonally or special events:
Every pairing we do is a wine event. In all seriousness though, with the nature of what we do here — improvisational cuisine — our “menu” changes daily, so a lot goes into pairing the right wine with the ever-changing tasting menu. In the past, we’ve had events around “Beaujolais Nouveau Day,” but more as just a fun thing to do … no one takes it incredibly serious.
Tell us about your favorite winery experience – in Arizona or not:
I have a good friend who works at the tasting room (and as a cellar rat) at LIOCO and for the National Process Alliance (NPA) in Santa Rosa. The last time my wife and I were there, we tasted every single barrel, including a Pinot Noir that was so incredible they didn’t even know what to do with it as a wine maker. It was so exotic and tannic, unlike any American Pinot. Matt Licklider, one of the partners, is so interesting to talk to … he’s a wine genius. It was an all-around amazing experience.
Where can readers learn more?
To make reservations for the Locavore dinner, please call (480) 663-7674.
