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

Chef Ramiro Scavo, Pasco Kitchen/Red’s Smokehouse + Tap Room

11 a.m. Saturday, May 14 • $60 per person

Tantalize your nose with Red’s Carolina Pulled Pork – Pork Love and Vinegar , AZ Raised Beef Brisket – Dry Rub Style, Smoked and Sliced, Bourbon and Roasted Corn Macaroni Salad and Smoked Seasonal Vegetables. You’ll also learn how to make a countertop smoker to use at home to make their House-Smoked Citrus Brined Salmon.

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

Coming up next week at the Carriage House:

• 11 a.m. Saturday, May 21 – Chef Ryan Clark from PY Steakhouse at the Casino Del Sol Resort shares some winners from his triple consecutive Iron Chef Tucson victories. Featured dishes include shrimp ceviche with mango carpaccio and salsa, sous vide sea bass with basil crumb, tamari caramel sauce, and cucumber noodles, roasted lamb loin with cucumber noodles, cherry reduction, and black rice pilaf, and finally a staff meal-style dessert. $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.

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