Here’s what’s shaking this week at the Carriage House:
Chef Janos Wilder will lead a hands-on class to showcase the ingredients and cooking methods that give Tucson its culinary distinction. This introductory class will highlight indigenous ingredients of the region and how Wilder creates award-winning dishes with them. The menu features Southwestern Caesar with Red Chile Vinaigrette, Queso Fresco, and Spicy Garlic Croutons; El Presidio Pan-Fried Chicken; Salsa Fresca; Calabacitas con Queso; Black Beans; and Dark Chocolate Jalapeno Ice Cream Sundae.
To purchase tickets, visit the City of Gastronomy 101 — Hands-On Cooking Class event page.
Don’t forget: Sign up for any 5 classes and the 6th is “on the house!”
For more information, carriagehousetucson.com.
