Janos Wilder and team has wasted no time filling his latest venture with classes and events. The Carriage House, which combines an event space and cooking school with a dining destination – the most recent of which offers an augmented dim sum brunch – features a full lineup of events for April. Notable upcoming guest chefs include Jonathan Landeen, Albert Hall, Janos himself, and many others.
Here’s what’s shaking this week:
One of Tucson’s legendary chefs, Jonathan Landeen, owner of Jonathan’s Cork, shares highlights from his time in New Orleans when he studied with the renowned Chef Paul Prudhomme. Its’ all about the “roux” – the basic foundation of many classic New Orleans dishes. Learn to make and enjoy Shrimp Creole and two delectable types of Gumbo.
Call (520) 615-6100 to reserve your spot. Online class registration coming soon!
James Beard Award winning Chef Janos Wilder showcases the bounty of spring in an array of delectable seasonal recipes at the Carriage House – his latest contribution to the Tucson culinary scene. See what his farmers are growing, get the lowdown on a wide array of locally available ingredients and enjoy a fabulous lunch. Featured recipes include: Ahi Ceviche, Chilled Minted Pea Soup, Tempura Fried Soft Shell Crab, Spring Diver Sea Scallops and more.
Call (520) 615-6100 to reserve your spot. Online class registration coming soon!
Don’t forget: Sign up for any 5 classes and the 6th is “on the house!”
For more information, visit carriagehousetucson.com.
