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 Devon Sanner (Credit: Primavera Cooks 2015)
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 (Credit: Steven Meckler)
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.
