The Gastronomic Union of Tucson (GUT) is hosting a pre-Columbian and postmodern dinner at the Carriage House from 6 – 9 p.m. on Sunday, July 29.
If you’re not aware, GUT is the collaborative venture of some of the best and most-acclaimed chefs that helped influence Tucson’s UNESCO designation as a World City of Gastronomy.
Some of the food professionals of GUT include Anthony “Rocco” DiGrazia of Rocco’s Little Chicago, Michael Elefante of Mama Louisa’s Italian Restaurant, and Devon Sanner of The Carriage House.
All five courses of the menu, including the hors d’oeuvre during the first course, are made up of foods cultivated and harvested in the region prior to European contact.
Seating will be limited and is $75 per person.
Pre-Columbian & Postmodern Dinner Menu
First Course
- Quail Soup with a Soft-Cooked Quail Egg – Native Seeds/SEARCH Tepary beans, acorn, pepita, amaranth cracker, pickled cholla buds, agave simmered squash, and saguaro syrup
Second Course
- Hualapai Rabbit Stew – confit rabbit, three sister salad, poblano puree, and native flowers
Third Course
- Roasted Quail Stuffed with Duck Confit – sunflower, hominy, and purslane
Fourth Course
- Maple Smoked Deerchetta – masa gnocchi, pulque wolfberry agrodulce, and popped amaranth
Fifth Course
- Tohona O’Odham Squash Atole – corn cookie crumble and prickly pear sorbet
The Carriage House is located on 125 S. Arizona Ave. For more information and to make your reservation, visit gutucson.org.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
