17 January, 2022, 16:39

This Week at the Carriage House: Fuego! Reprise with Chef Alan Zeman

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

Chef Alan Zeman, Fuego! Demonstration Class

11 a.m. – 2 p.m. Saturday, October 22 • $60 per person
Baked oysters (flickr/intercontinentalhongkong)

Baked oysters (flickr/intercontinentalhongkong)

Chef Alan Zeman will bring back classic dishes from Fuego!, one of Tucson’s most notable “lost” restaurants. Featured dishes include the Tequila Flambe appetizer of shrimp, Chorizo, roasted peppers and garlic, Oysters “Rio Lobo”, Baked Oysters with Cilantro pesto, roasted peppers, chorizo and dry aged Sonoma Jack Cheese, chile and lime, Prickly Pear Pork Tenderloin with Sweet Potato Chips, Spicy Apple Chutney, and speedy braised cabbage, Pistachio Apple “Tarte Tatin” Caramelized Apple tart, with Pistachio Gelato, and Pumpkin Chocolate Cheesecake.

Visit the event page to reserve your spot.

Coming soon at the Carriage House:

Daniel Thomas/BIRD Southern Table & Bar Pop-Up Dinner

6:30 p.m. Tuesday, October 25 • $80 per person plus tax and gratuity
Daniel Thomas, Executive Chef at BIRD Southern Table and Bar (Credit: Jackie Tran)

Daniel Thomas, Executive Chef at BIRD Southern Table and Bar (Credit: Jackie Tran)

The first Tucson Chef’s Table Pop-Up dinner at Carriage House will feature Chef Daniel Thomas from BIRD Southern Table and Bar. The dinner will feature a preview of what’s in store for BIRD, including seasonal ingredients from both local purveyors and specialty farms across the U.S.

Daniel Thomas/BIRD Southern Table & Bar Pop-Up Dinner Menu

Hors d’œuvre

Arrive
  • Heirloom corn hushpuppies, harissa aioli
Bite
  • Fried chicken, green tomato and tomatillo jam
Taste
  • Crispy pig ear, shishito, maple mustard
  • Paired with cocktail of Sonoran Sarparilla, agastache wrightii soda

Dinner

Greens
  • Arugula, honey goat cheese, watermelon, lemon poppyseed vin
  • Paired with Hamilton Julep — Del Bac Dorado, Del Bac Classic, desert sage, thyme, agave
Fish
  • Sea bass, celery root, fig balsamic, pea tendrils
  • Paired with BIRD Old Fashioned — gomme syrup, Eagle Rare bourbon, Angostura bitters
Pork
  • Pork flat iron, calico beans, cipollini onion, kale, jus, chicharrones
Dessert
  • Lemon buttermilk tart, roasted cherry compote, mint
  • Paired with Tucson Tea — Del Bac Dorado, Eagle Rare bourbon, mesquite bean syrup, creosote mist

Visit the event page to reserve your spot.

New World Sauces Demonstrations Class

11 a.m. Saturday, October 29 • $60 per person
Chef Janos Wilder (Credit: Steven Meckler)

Chef Janos Wilder (Credit: Steven Meckler)

Chef Janos Wilder and Chef Devon Sanner are focusing on sauces beyond the classic French mother sauces. You’ll learn about vegetable, seed, and bean-based sauces such as salsas, herb-based sauces, yogurt and its enhancers, and tahini.

Visit the event page to reserve your spot.

“The Final Harvest” Pop-Up Dinner with Urban Belly

5:30 and 7:30 p.m. Wednesday, November 9 • $85 per person plus tax and gratuity

Chef David Valencia and Pastry Chef Bri Grateron are presenting a seven-course vegetable-centric menu with wine pairings. This will be Urban Belly’s final pop-up dinner, so don’t miss out on your last chance to experience this duo.

The Final Harvest Menu
  • Bread
  • Watermelon
  • Roots
  • Sweet Potato
  • Kimchi
  • Squash
  • Edamame
  • Carrot

Visit the event page to reserve your spot.

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_.

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