Province Restaurant Extends Latin Passport Dinner

Province restaurant at The Westin 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.

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

www.provincerestaurant.com