“Snout-to-Tail” Pop-Up Dinner to Feature 10 Chefs, Forbes Meat Company (MENU)

June 9, 2017
a man wearing a hat
By Jackie Tran
By Jackie Tran
Devon Sanner, Ben Forbes, Maria Mazon, and Michael Elefante (Credit: Jackie Tran)
Devon Sanner, Ben Forbes, Maria Mazon, and Michael Elefante (Credit: Jackie Tran)

GUT! Snout-to-Tail Tucson Collaborative Pop-Up Dinner
6 – 9:30 p.m. Sunday, June 25
The Carriage House
125 S. Arizona Ave.
More Info


The recently formed Gastronomic Union of Tucson (GUT), a local chef team of Justice League proportions has assembled for their first pop-up dinner to take place at 6 p.m., Sunday, June 25 at the Carriage House.

The GUT! Snout-to-Tail Tucson Collaborative Pop-Up Dinner will celebrate the pig with a five-course dinner and wine.

“I’m ecstatic to have the chance to work with a crew of terrific chefs and really build our culinary community,” said Devon Sanner, executive chef at the Carriage House.

“The chefs of the Gastronomic Union of Tucson have really embraced an ethos of collegiality and becoming the proverbial rising tide that lifts all ships. This group has been truly passionate about being part of a UNESCO designated World City of Gastronomy, and we’ve been looking at all sorts of ways to live up to that honor as part of the Creative Cities Network. This collaborative dinner and the ones we plan to follow are a fun and exciting way of sharing that passion with the amazingly supportive people of Tucson.”

“As a local whole animal butcher I couldn’t be happier to participate in this event for a few reasons,” said Ben Forbes, butcher and owner of Forbes Meat Company. “For me it all starts with sourcing the best meats from our local ranchers. Then to be able to custom cut in a way that few butchers do these days and put that local cut in the hands of one of our local chefs to create a dish that highlights each one of us the rancher, the butchers, the chef and place that plate in front of our community to enjoy rounds out why I think we all do what we do. […] after all these dinners are done it’s my hope our hope as a GUT community to create a book that goes nose to tail butcher and a meal to make with each cut from each chef. I do the butchery they make the magic. We all eat and we all win.

“It will be like recess time with the cool kids,” said Maria Mazon, executive chef at BOCA Tacos y Tequila. “We have a chance to get all together and recreate Tucson in food form.”

“I think this group is amazing,” said Michael Elefante, executive chef at Mama Louisa’s. “How often do you see a group of amazing chefs get together a cook amazing food and collaborate together? This is just the beginning.”

Sanner, Forbes, Mazon, and Elefante are just a few folks of the abundant Tucson talent participating in the dinner:

  • Mat Cable – Fresco Pizzeria and Pastaria
  • Michael Elefante – Mama Louisa’s Italian Restaurant
  • Ben Forbes – Forbes Meat Company
  • Matthew Gutierrez – Union Public House and Immersion Brewing
  • Janet Jones – Hacienda Del Lago
  • Natasha Kalina – Kalina Russian Cuisine
  • Roderick LeDesma – Primo
  • Maria Mazon – BOCA Tacos y Tequila
  • Nohemi Montoya – Lowes Ventana Canyon Resort & Spa
  • Jason Purdy – Ermanos Craft Beer & Wine Bar
  • Devon Sanner – The Carriage House

Tickets are $75 per person. To purchase tickets, visit the GUT! Snout-to-Tail Tucson Collaborative Pop-Up Dinner ticket page.

GUT! Snout-to-Tail Tucson Collaborative Pop-Up Dinner Menu

Passed Hors D’oeuvres
  • Arepas with Fiore di Capra chèvre, local peach salsa, bacon
  • Trotter taquitos with chiltepin aïoli
  • Melon and cucumber gazpacho verde with prosciutto
First Course
  • Pig & Fig – Forbes Meat Company guanciale and fig agnolotti, arugula, Midnight Moon, fennel/orange/Sambuca syrup
Second Course
  • Piggies in a Bandera – trio of enchiladas: puerco verde, puerco en nogada, puerco chile colorado
Third Course
  • 3 Sisters, 1 Hog – smoked porchetta pibil, blue corn sopes, white tepary bean purée, calabacitas en escabeche, cotija, cilantro crema
  • It’s What’s For Breakfast – mesquite flour biscuit, coffee chocolate truffle with spicy chicharrones crumbles, Whiskey Del Bac crème anglaise

For more information, visit gutucson.org.

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Article By

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...

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