For the second year in a row, the resort is bringing some of Tucson’s biggest culinary stars together for a local chef takeover of its popular Blues, Brews and BBQ Brunch on Father’s Day. In addition to live music and local brews, the special event will feature a different local chef at each station, including Danny Perez of Arizona Sands Club, Devon Sanner of Zio Peppe, Don Guerra of Barrio Bread, Ken Foy of Dante’s Fire, Ramino Scavo BBQ pit master, Kyle Nottingham of Provisions Over Fire, Daniel Thomas of Obon Sushi Bar, Javier Castro of CowPig, Ryan Clark of Casino Del Sol and, of course, Loews Ventana Canyon’s talented culinary team. Tristan White of Dragoon Brewery will also be there serving up dad’s favorite brews. Brunch will be served from 11am-2pm on Sunday, June 16. Tickets are $75 per person.
