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\n\t\t\t\t\t\tSteven \u201cChops\u201d Smith of Pretty Penny, Cory Oppold of Course, Rochelle Daniel of Atria and Matt Carter of Fat Ox, The Mission and Zinc Bistro are teaming up for their Four Top dinner series.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
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\n\t\t\t\t\t\tSteven \u201cChops\u201d Smith of Pretty Penny, Cory Oppold of Course, Rochelle Daniel of Atria and Matt Carter of Fat Ox, The Mission and Zinc Bistro are teaming up for their Four Top dinner series.\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n
Pretty Penny\/Course\/Atria\/Fat Ox<\/p>\n
When four talented chefs who are great friends join forces to collaborate on a menu, guests can expect a night to remember.<\/p>\n
\u201cThe Four Top dinner series was created to bring friends and colleagues together. These gatherings are a great way to share ideas, connect and create lasting memories for our guests,\u201d Rochelle Daniel said.<\/p>\n
She is the James Beard-recognized chef behind Atria<\/a> in Flagstaff, and one of the Four Top chefs, along with Matt Carter of Fat Ox<\/a>, The Mission<\/a> and Zinc Bistro<\/a>, Cory Oppold of Course<\/a> and Steven \u201cChops\u201d Smith of Pretty Penny<\/a> in downtown Phoenix.<\/p>\n The Four Top series kicked off at Atria last summer, followed by the second dinner at Oppold\u2019s Scottsdale restaurant in November. The third dinner in the series will take place on May 14 at Fat Ox.<\/p>\n Sign up for the Food & Drink newsletter to get the latest stories delivered to your inbox<\/p>\n THANK YOU!<\/p>\n You’re all set.<\/p>\n CLOSE\t\t\t\t\t\t<\/p>\n The May dinner is billed as the homecoming edition, as Daniel and Smith both formerly worked at Fat Ox with Carter, helping him open the restaurant a decade ago. Oppold and Smith met early in their careers working at Different Pointe of View in Phoenix.<\/p>\n \u201cEven though we see through different lenses, we understand each other and share the same goals and vision for dining and the guest experience,\u201d Smith said. \u201cNot only are they my best friends, but I also believe they are the best chefs in Arizona.\u201d<\/p>\n The collaborative menu process for the Four Top dinners is designed to reflect a collective culinary vision. The planning starts with a brainstorming session where the chefs share ideas and preferred courses. Each chef brings a unique background, skills and experiences to create a diverse menu.\u00a0<\/p>\n \u201cWe consider the ingredients available during that specific season and draft a menu that showcases a variety of flavors, textures and balance among all courses,\u201d Daniel said.\u00a0<\/p>\n The menu for the May 14 dinner includes tuna Stroopwafel, a creative play on the Dutch treat with foie parfait and barley caramel, as the opening course by Daniel. Carter is creating two courses, a spring-driven cappelletti with charred sweet corn and jalapeno pepperonata, and Manhattan cut prime beef with black garlic and mushroom au poivre.\u00a0<\/p>\n Smith\u2019s course features Chilean seabass with oxtail marmalade, goose liver velout\u00e9 and smoked trout roe. Oppold will share his take on Chicken Scarpariello with sausage, fennel and peppers.\u00a0<\/strong><\/p>\n The meal will close with a dessert course from Arizona baking icon Tammie Coe and Fat Ox\u2019s pastry chef Lisa Graf.<\/p>\n \u201cWhile we are all very busy, we can always reach out to bounce ideas off each other and seek professional advice from one another,\u201d Oppold said. \u201cWe don\u2019t get to see each other much, but that\u2019s what makes these dinners so much fun, especially working in the same kitchen for the evening.\u201d<\/p>\n