8 December, 2021, 13:11

Culinary Tent Schedule at Tucson Festival of Books

The sixth annual Tucson Festival of Books, a combination of author talks, performing arts, and family activities, will take place at the University of Arizona mall on March 15th and 16th. Perhaps the most exciting part of this gathering is the Culinary Tent that will highlight local and national chefs and cookbook authors talking about their books and performing culinary demos. Below is the schedule of presentations (subject to change). Here’s the Tucson Festival of Books’ full schedule.

Saturday, March 15

10:00 am – 11:00 am

“Street Food of Mexico”Chef Ortega (author) and Chef Mazon (Boca Tacos y Tequila) demonstrating their Garnachas de Tonga de Conejo & Churros. University of Arizona Distinguished Outreach Fellow, Celestino Fernandez, Ph.D. will be the moderator of this session.

11:30 am – 12:30 pm

“La Cocina Mexicana: Many Cultures, One Cuisine”– Ricardo Munoz Zurita with Executive Chef Alan Eduardo Mota Tafoya from Azul/Condesa & Azul y Oro in Mexico City to demonstrate the foods of Mexico with Mario Diaz de Sandy Jr, Culinary Specialist. Felipe Garcia, Executive Vice President, Visit Tucson will serve as their Moderator.

1:00 pm – 2:00 pm

“Good Stock: Life on a Low Simmer”– Sandy D’Amato, Sanford Restaurant in Milwaukee, Wisconsin, to talk about his cooking along with Tucson’s Janos Wilder, Downtown Kitchen & Cocktails.

2:30 pm – 3:30 pm

“A Chef’s Culinary Adventure – “Eating Italy”– Jeff Michaud,The Executive Chef and co-owner of Osteria Restaurant and Amis Restaurant. Along with Massinmo Tenino of Tavolino Ristorante, Jeff will delight you with “Eating Italy“.

4:00 pm – 5:00 pm

“The A.O.C. Cookbook”– Suzanne Goin of the A.O.C. Restaurant in LA along with Virginia “Ginny” Wooters, Executive Chef, Jax Kitchen & The Abbey will demonstrate several of her fabulous recipes. Donna Nordin, who owns Donna Nordin Cooks will moderate.

Sunday, March 16

10:00 am – 11:00 am

“Modern Southwest”Chef Ryan Clark, Tucson’s own Iron Chef, along with Justin Morrow, Executive Chef at Canyon Ranch Tucson, will demonstrate recipes from his new cookbook “Modern Southwest Cooking”. Manish Shah, Manager of St. Phillips Farmers Market, will moderate.

11:30 am – 12:30 pm

“Steak with Friends and Scars of a Chef”– Rick Tramonto of Chicago’s “Tru” with Chef Antonio Rodriguez, executive Chef of Westward Look Wyndham Grand Resort and Spa, will present wonderful recipes from “Steak with Friends“. Barbara Fairchild, Journalist, Consultant, former Editor-in-Chief, Bon Appétit Magazine will moderate.

1:00 pm – 2:00 pm

“Sylvia’s Table: Seasonal Recipes from Our Farm to Your Family”– Liz Neumark, CEO and founder of Great Performances, with Kevin Fink, Director of Operations, Zona 78 will delight you with recipes from her latest cookbook. Manish Shah, Manager of St. Phillips Farmers Market, will moderate.

2:30 pm – 3:30 pm

“Eating Italy”– Jeff Michaud, Executive Chef & owner of Osteria Restaurant in Philadelphia, along with Massimo Tenino, Tavolino Ristorante Italiano, will show you the fine art of Italian cooking. Vicki Gilbert, Proprietor of Pizzeria Mimosa will moderate.

4:00 pm – 5:00 pm

“True Food”– Dr. Andrew Weil along with Executive Chef Michael Stebner of True Food Kitchen, will introduce you to “True Food”, food that is seasonal, sustainable, simple and pure. Michael Luria, Executive Director Children’s Museum Tucson and overseer of the Children’s Vegetable Garden, will moderate.

Erica Dombrowski - Tucson Foodie's Spring 2014 Intern

X