On May 12th, Tucson chefs Brian Smith, executive chef of Acacia Real Food & Cocktails, and Dave Valencia, line lead at Agustín Kitchen will host the first of what I can only hope will be many pop up dinners.

The name chosen for the dinner, “Sanar,” is Spanish for “to heal or cure.” Each of the 15 courses – that’s right, 15 courses – has a specific healing property. Hopefully not totally negating any said healing property, each course will be paired with wine or a cocktail.

Space will, of course, be limited. Get your tickets quick. They’re $100 available by emailing daveyvalencia@gmail.com.

Sanar Pop Up Dinner Menu

1. Radish with house made bread /herb butter
2. Pea with mint/asparagus/melon
3. Beet and local goat cheese/dill/fennel
4. Asparagus with yolk/lemon
5. Squash and halibut/jalapeno/cucumber oil
6. Onion custard/orange
7. Carrot soil/mulch
8. Lemon scallop/pancetta/basil
9. Potato with elements of vichyssoise/gnocci/smoke
10. Tomato and sweetbreads/buttermilk/pistachio
11. Peach mesquite
12. Strawberry  foie gras
13. Celery Root  mirepoix
14. Blackberry several ways, creme fraiche
15. Cucumber with green apple, pepita, milk