Here’s what’s shaking this week at the Carriage House:
While drought-resistant tepary beans can handle the desert, Tucson can access water-needy crops thanks to greenhouse, hydroponic, and aquaponic sciences.
The University of Arizona Controlled Environment Agriculture Center (CEAC) is hosting a five-course dinner with wine at 5:45 p.m. on Thursday, April 16 to showcase the foods currently being cultivated at CEAC and raise funds for ongoing research programs that continue the important work of assuring a secure, sustainable food supply for the planet.
Chef Janos Wilder will incorporate items grown at the CEAC and additional ingredients from local purveyors.
Special guest speakers will include Dr. Andrew Weil from the UA Center for Integrative Medicine and Dr. Joaquin Ruiz, UA Vice President for Innovation and Executive Dean for the College of Science.
To purchase tickets, visit the Secure, Sustaining & Sensational CEA Dinner event page.
For more information, call (520) 626-9566, email azsmith11@email.arizona.edu, or visit ceac.arizona.edu.
Chefs Janos Wilder and Maria Mazon will each feature two of their favorite Cinco de Mayo dishes. A tequila cocktail or two might be included as well.
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 Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...
