The Carriage House, Janos Wilder’s special events venue and cooking school, is set to open downtown at the end of this month.

Located at 146 East Broadway Boulevard in the Julian-Drew/Lewis building, the space has seen major remodeling over the last six weeks. In an effort to update the historic building, which was constructed in 1917, Wilder and his team have opened up the space, painted, added special lighting effects, and even installed a video studio for classes.

Carriage House will host classes year-round, with a few series already in the works. The “Restaurant Chefs of Tucson” series will involve educational sessions with local “celebrity” chefs, running $60 per person per class. “Spirited Sessions,” sponsored by the Tucson Chapter of the United States Bartenders Guild (USBG), will offer a variety of topics from food and beverage pairings, to wine tastings and cocktail mixology, home brewing and more. Cost is $35 per person per class. Finally, the “City of Gastronomy Classes” will introduce “the culinary masters who help preserve the spirit and flavors of Tucson and Southern Arizona.” These classes will cost $35 per person per class.

The first class will be taught by the James Beard award-winning Chef Wilder on Saturday, February 27, at 11am. It is titled “Celebrating Tucson’s designation as a UNESCO City of Gastronomy” and will include dishes from a variety of “Cultural Culinary Icons” from the region, all demonstrated by Wilder. Think chilaquiles, chile rellenos and more classic Tucson dishes.

“Teaching is something that I am passionate about,” said Wilder. “I have missed connecting with our guests in this way. This is where I get a chance to pull back the curtain, share trade secrets, teach some tips and share my love for cooking.”

In addition to classes, Carriage House will host special events for the public, including pop up dinners, Day of the Dead Festivities, Passover Seder, Cinco de Mayo Celebrations, Wine Dinners and more. The first even will take place on March 6. Beginning at 5:30pm, this year’s event has been re-named as the City of Gastronomy Downtown Chef’s Table, in honor of the recent designation awarded by UNESCO. Tickets are $150 per person and space is limited.

There is good news for brunch lovers, as well. Every Sunday, Carriage House will host a Dim Sum + Then Sum Brunch. Traditional Cantonese dim sum and a variety of international specialties will be served at large, communal tables.

Nine classes are already on the schedule for March, including a meat class with newly-appointed Chef de Cuisine at PY Steakhouse, Chef Ryan Clark, and a taco and salsa class with Chef Maria Mazon of Boca Tacos y Tequila.

March 2016 Classes at Carriage House

• March 1 (Chef Jerry Alday, DOWNTOWN Kitchen & Cocktails) – The Spirit of Sonora. Learn how to create traditional dishes like Barbacoa, Birria and more.
• March 5 (Chef Devon Sander, Carriage House) – Introduction to Dim Sum. Chef Sanner will reveal some of the secrets to making outstanding Dim Sum and related dishes in a delicious preview of Sunday Dim Sum + Then Sum brunch that begins the following day at the Carriage House.
• March 8 (Tana Fryer Sarah and Rob Hammelman, Blu, A Cheese and Wine Stop Sand Reckoner) – Wine & Cheese: The perfect pair. Learn the fundamentals of cheese & wine. In this class you’ll taste 5 cheeses and 3 wines from Arizona’s very own Sand-Reckoner Vineyards.
• March 12 (Chef Ken Harvey, Loews Ventana Canyon) – Flavors of the Flying V. Chili Verde Smoked Rabbit with tepary beans, local squash, charred tomatillo and rich avocado cream, along with a delicious spiked Horchata and a crowd pleasing sweet & salty snack.
• March 15 (Chef Marianne Banes, Kingfisher Bar & Grill) – Chocolate Basics, Part 1. Everything you’ve ever wanted to know about chocolate; Feast on chocolate mousse, chocolate pots de creme, molten chocolate cakes, ganache tartlets
• March 19 (Chef Ryan Clark, PY Steakhouse, Casino del Sol) – Carnivore’s Dream. Tucson’s three time Iron Chef winner takes you on a beef lover’s journey, from Beef Tartare and Thai Beef Salad to Sous Vide Hanger Steak. Learn how to buy the best cuts of meat, cooking techniques and more.
• March 22 (Aaron DeFeo, Bar Manager, Casino de Sol, President, USBG Tucson Chapter) – The spirits of AZ. In this introductory class, learn about the growing spirit culture in Southern Arizona. Taste outstanding local products, craft cocktails and more.
• March 26 (Chef Sybil Parsa, At Sybil’s Kitchen) – Inca Cuisine. International Chef Sybil will make Pollo Saltado one of the most successful dishes of Modern Peruvian Food. It is Chinese-Peruvian fusion with beef or chicken thigh stir-fry with onion, ginger and soy sauce. Peruvians added a genius touch of julienned yellow chile, tomato and of course potato fries turning it into a sensational dish.
• March 29 (Chef Maria Mazon, Boca Tacos y Tequila) – Duck, Rib Eye and Shrimp Tacos and Salsa. Tucson’s queen of Tacos guides you through a lively class showcasing the signature twists on taco and salsa preparation that have garnered her rave reviews all over the country. Duck Tacos and 3 kinds of complementary salsa.

The Carriage House will be conducting interviews for Front of House positions tomorrow from 9 am-12 pm at Downtown Kitchen + Cocktails, 135 S. 6th Ave. RSVP to devon@janos.com with a copy of your resume to secure a spot.

To purchase tickets for Downtown Chef’s Table and for more details, visit the Facebook page. To sign up for classes call 520-615-6100 ext. 1. Online registration will be available at carriagehouse.com after February 15.