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

New World Sauces Demonstrations Class

11 a.m. Saturday, November 5 • $60 per person

Chef Janos Wilder and Chef Devon Sanner will focus 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.

Coming soon to the Carriage House:

“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 will present 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.

A Tucson Thanksgiving – Demo Class by Janos & Dinner

5:30 – 8:30 p.m. Friday, November 11 • $80 per person

Chef Janos Wilder will teach how to create some of his favorite Thanksgiving touches with his signature southwestern style.

• Roast Turkey Adobado with Smoked Portobello Stuffing – whole turkey stuffed with maple chile-lime paste under the skin, then stuffed with green chile cornbread, smoked poblanon chiles, and portobello mushrooms
• Chipotle Molasses Sweet Potatoes
• Gingered Jalapeño Orange Cranberries
• Maple Syrup Gravy

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.