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What
GUT! Snout-to-Tail Tucson Collaborative Pop-Up Dinner #3: El Tour de Tastebuds
When
6 – 9:30 p.m. Sunday, August 27
Where
The Carriage House
125 S. Arizona Ave.
More Info
gutucson.org
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The Gastronomic Union of Tucson (GUT), a local chef team of Justice League proportions, has returned for their third pop-up dinner at 6 p.m., Sunday, August 27 at the Carriage House.

This time around, the five-course dinner paired with beverages five-course dinner paired with beverages will travel across your tongue with El Tour de Tastebuds.

“Salty is very easy with pork so I knew I had to be extremely creative and out of the box,” said Izaak Morhaim, executive chef at Jackson Bar + Eatery. “Luckily my team, Wendy and Sarah are amazing it came naturally to us.”

“We wanted to complement the sweetness of the pork with local sour apples and in-season vegetables,” said David Solorzano, executive chef at Cielos at Lodge on the Desert. “We will showcase how lesser-known cuts like neck can be both affordable and tasty with familiar flavors and textures.”

Morhaim and Solorzano are just a couple chefs from the talented Tucson roster in the dinner (listed in order of appearance):

• Max Provost – Private Chef & Caterer
• Wendy Gauthier – Chef Chic
• Izaak Morhaim – Jackson Bar + Eatery
• Sarah Lamberth – Chef Chic
• Nohemi Montoya – Loews Ventana Canyon Resort & Spa
• David Solorzano – Cielos at Lodge on the Desert
• Sam Krajnak – Pasco Kitchen & Lounge
• Matt Kraiss – Ermanos Craft Beer & Wine Bar
• Travis Peters – The Parish
• Obadiah Hindman – Mountain Oyster Club
• Tucker Hartford – Culinary Ronin
• Rica Rances – The Parish
• Mat Cable – Fresco Pizzeria & Pastaria
• Kenneth Foy – Dante’s Fire
• Gina Skelton – Casino Del Sol Resort
• Ben Forbes – Forbes Meat Company
• Lindon Reilly – Lindy’s on 4th
• Devon Sanner – The Carriage House, Downtown Kitchen + Cocktails
• Drew Burk – Mercenary Chef

All-inclusive tickets are $75 per person. To purchase tickets, visit the GUT! Snout-to-Tail Tucson Collaborative Pop-Up Dinner #3 ticket page.

Snout-to-Tail GUT Dinner #3 Dinner Menu

Welcome Cocktail: Mineral

• Lemongrass citrus mezcal buzz boba

Passed Hors D’oeuvres: Salty

• Pork Crépinette – spicy Szechuan pickled peanut
• The Nasty Bits – pork offal crostini, crispy kale, black garlic oil
• Dry-Rubbed Pecan-Smoked Ribs – micro greens

First Course: Bitter

• Petite Pork Osso Bucco – charred dandelion greens, pomegranate gastrique, grapefruit espuma, tripas cracklings

Second Course: Sour

• Sous-Vide Pork Neck – tart apple demi-glace, sour grape and tomatillo escabeche, mustard green chips, carrots, turnips, blackberry croquant

Third Course: Umami

• Hog Trotter and BBQ Devilfish – chicken-fried headcheese, mudbug dashi grits, smoked roe, chicory, enoki, mayo

Dessert – Sweet

• Chocolate Ganache Cake – cardamom cream
• Prickly Pear Limoncello Granita
• Donut – pork floss cotton candy, bacon and ancho caramel

For more information, visit gutucson.org. To view the previous GUT dinner, click here.