17 January, 2022, 16:15

This Week At The Carriage House: Gourmet Girls’ Mary Steiger & Mama Louisa’s Michael Elefante

Here’s what’s shaking this week at the Carriage House:

Secrets to Gluten Free Gourmet with Chef Mary Steiger

6 p.m. Tuesday, April 26 • $60 per person


Gourmet Girls Gluten Free Bakery Bistro co-owner and Chef Mary Steiger will help you learn how to make gourmet gluten-free creations. You’ll almost feel guilty for enjoying gluten-free penne with bacon, butternut squash and Brussels sprouts. French bread is also featured, as well as chocolate cake with black pepper balsamic-macerated strawberries and whipped Chantilly cream.

Call 520-615-6100 to reserve your spot. Online class registration coming soon!

Fresh Homemade Pasta with Chef Michael Elefante

11 a.m. Saturday, April 30 • $60 per person
Hand-made porcini mushroom sacchetti at Mama Louisa's (Credit: Mama Louisa's on Facebook)

Hand-made porcini mushroom sacchetti at Mama Louisa’s (Credit: Mama Louisa’s on Facebook)

Chef Michael Elefante from Mama Louisa’s will show you the versatility of pasta made from scratch with dishes such as pappardelle with roasted peppers, arugula, roasted chicken and shaved dry jack, beet orecchiette and more.

Call 520-615-6100 to reserve your spot. Online class registration coming soon!

Coming up next week at the Carriage House:
  • 6 p.m. Monday, May 2 – Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Edible Baja Arizona editor Megan Kimble, Barrio Bread’s Don Guerra, and winemakers Todd and Kelly Bostock will host a conversation about taste and conservation. A guided tasting with local bread and wine will follow the conversation. $15 per person.
  • 6:30 p.m. Friday, May 6 – Join Chef Janos Wilder and Master Mezcalier Sergio Inurrigarro for the 2nd Annual Agave Dinner, part of Hotel Congress’s Agave Heritage Week. You’ll have a four-course agave-paired dinner and a traditional mezcal tasting glass to take home. $95 per person.
  • 11 a.m. Saturday, May 7 – Chef Devon Sanner, executive Chef at the Carriage House, will teach you about dim sum traditions and dishes. You’ll learn how to make classics such as char siu bao (barbecue pork buns), lo mai gai (lotus-wrapped sticky rice), and phoenix claws (braised chicken feet). $60 per person.

Don’t forget: Sign up for any 5 classes and the 6th is “on the house!”

For more information, visit carriagehousetucson.com.

Jackie is a food writer and photographer native to Tucson. He loves corgis and still thinks rickrolling is funny. If you'd like to stalk him, visit jackietran.com and his Instagram @jackie_tran_.