The Ritz-Carlton, Dove Mountain serves Tucson through their Community Footprints Program. This year, newly-appointed executive chef Emily Dillport and the Ritz-Carlton, Dove Mountain hosted the Breast Cancer Charity Wine Dinner. Without a doubt, Dillport plans to make the elevated six-course dinner a new annual event.
In the past, the resort has supported the American Cancer Society’s Making Strides Against Breast Cancer Walk through other measures. However, Dillport took it upon herself to establish the dinner as a means to raise additional funds for the nonprofit. As I spoke to her about the dinner, I could see her face light up with enthusiasm.
“We want to lift up the community we live in… participation in community footprints is in our DNA,” said Dillport. “The Ritz-Carlton allows us to reach more people and make a bigger impact.”
To execute the menu, she sought out collaborations with the Ritz-Carlton, Dove Mountain culinary team, including: Devin Pinto, executive sous chef; Christian Dyson, CORE chef de cuisine; Daniel Mangione, executive pastry chef; and Nate Cliff, assistant director of food and beverage.
Furthermore, Dillport assigned the chefs to create something in their own style. She wanted the menu’s theme seasonal and upscale.
“The gentlemen were excited to participate in something in the Tucson community benefiting this cause,” said Dillport. “To be able to do this through food made it extremely special.”
In addition to supporting the nonprofit, I observed special details. With the example of the amuse bouche, the prickly pears and cholla cactus skeletons were hand-picked by the team.
After the extraordinary dinner, I felt particularly proud of this talented, Tucson team. The chefs achieved something beautiful through their collaboration while serving a nonprofit. Above all, I’m grateful to know the resort’s community program gives back to my hometown.
The First Annual Breast Cancer Charity Wine Dinner Menu
Amuse Bouche: Prickly Pear,
Purple Haze Goat Cheese, Marcona Almond Pecan-Raisin Soil
First Course: Poached Shellfish, Tomato Water, Caviar, Apple, Seabeans 
Second Course: Fig, Speck Ham, Wild Fennel Confit, Goat Milk, Honey 
Third Course: Lobster Tail, Barrel Cactus Beurre, Mesquite Tuile 
Fourth Course: Duck Breast, Croquette, Kohlrabi Purée, Cherry Gel 
Fifth Course: Beef Cheek, Blackberry Mole, Cholla Buds 
Sixth Course: Milk Chocolate Rocher, Hazelnut Crunch, Mandarin Sorbet, Praline Mousse 
Photo Credit: Kenia Sillas | From left to right: Emily Dillport, Christian Dyson, Daniel Mangione, Devin Pinto
Thank you to the Ritz-Carlton, Dove Mountain for inviting me!
