4 December, 2022, 11:35

Downtown Chef’s Table Benefit at Downtown Kitchen + Cocktails

There’s been quite a bit of talk lately about James Beard award winning chef (and new addition to downtown Tucson), Chris Bianco. But, downtown Tucson is no stranger to James Beard award winning chefs. In fact, there’s one right around the corner from Chris.

In 2000, Chef Janos Wilder was awarded top chef in the Southwest by the James Beard Foundation. As the chef and restaurateur behind his former namesake restaurant, Janos, food truck Wild Johnny’s Wagon, J Bar, and currently Downtown Kitchen + Cocktails, Wilder has seen his share of restaurants come and go. But, the current hockey stick-like growth of Tucson’s culinary scene amazes the noted local chef.

“Tucson has a wealth of talented chefs who have come downtown to share their considerable talents with the dining public.  We are creating a wonderful community of chefs working alongside each other to create a world class culinary destination.”

To usher in this culinary renaissance, Janos will host the first Downtown Chef’s Table October 12 to showcase the variety of downtown chefs and to benefit Tu Nidito and The Fox Theatre.

Guests will be treated to cocktails and hors d’oeuvres at Etherton Gallery (directly above Downtown Kitchen) followed by a multi-course dinner paired with wine at the restaurant. The event will include chefs and mixologists from Downtown Kitchen along with:

  • Penca
  • Reilly Craft Pizza
  • 47 Scott
  • Saint House
  • Agustín Kitchen
  • Maynards Market & Kitchen
  • Proper
  • Pizzeria Bianco

The $150 Downtown Chef’s Table event is limited to 100 people and is expected to sell out quickly.

For more information, visit Downtown Kitchen + Cocktails on the web or keep up with them on the Downtown Kitchen + Cocktails Facebook page. Event information can be found by following the Downtown Chef’s Table Facebook page.

Downtown Chef's Table Event in Tucson

Downtown Chef’s Table Event in Tucson

Adam Lehrman started Tucson Foodie in late 2008 as a way to track his search for the best food Tucson had to offer.

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