Local chefs prove what it takes to become a City of Gastronomy.
Several local chefs are coming together to deliver an epic night out.
The Carriage House is hosting its fourth annual “City of Gastronomy Downtown Chef’s Table Dinner” at 5:30 – 9:30 p.m. on Wednesday, March 27.
The dinner is meant showcase the creative culinary and mixology talents that have grown inside some of downtown Tucson’s most successful restaurants — all while supporting the non-profit organizations Tu Nidito and the Fox Tucson Theatre.
Since Tucson’s City of Gastronomy designation, the city’s culinary culture has been shared by Tucson Chefs throughout the world in other “sister” Cities of Gastronomy.
The Downtown Chef’s Table Dinner event is a reflection of Tucson’s creative flavors and ingredients.
This year’s event gets things started with a cocktail and hors d’oeuvres from 5:30 – 6:30 p.m., followed by a multi course wine-paired dinner at 7 p.m. In addition, you’ll expand your knowledge as the chefs and mixologists talk about the inspiration for their dish or cocktail.
Tickets are $150 per person — includes tax and gratuity, excludes online fees.
Downtown Chef’s Table Menu
Hors D’oeuvres and Cocktails
- Chef Ivor Cryderman from 1055 Brewing & Sausage House
- Local Pork Headcheese – beer mustard, pickle relish, and Barrio Bread
- Paired with La Ferme Grisette – champagne and Torani Amer
- Chef Gary Hickey of Charro Steak
- Pulpo y Jamón – FMC cured prosciutto, citrus braised octopus, agave chili reduction, and citrus cracker
- Paired with a Ben & Gary’s Old fashioned – local bacon fat, Hamilton Distillers Whiskey Del Bac classic, agave, citrus bitters, and orange peel
- Chef Tyler Fenton of Reilly Craft Pizza & Drink
- Fettunta with Stracciatella – with date butter and speck
- Paired with Sonoran Negroni – bacanora, Italian aperitif, and sweet vermouth
- Chef Chef Angel Valente and Chef Mahmoud ‘Moody” Elbarasi of Agustin Kitchen and The Coronet
- Libyan Baharat and Citrus Braised Short Rib – carrot and chili puree, Sonoran wheat berries, roast squash, tripe, and olive tabouli
- Paired with Meinklang Blaufrankisch 2017
- Chef Brian Smith of Maynards Market & Kitchen
- Burrata, I’Itoi Salsa Verde – red beets, Arizona pistachio, garden herbs, and toasted Barrio levain
- Paired with Domain Chignard Fleurie
- Nicole Barnard of Penca Restaurante
- Pit-Roasted Goat – salsa borracha with huitlacoche
- Paired with Domaine du Possible, ‘Fruit Du Hassard’ 2017
- Chef Janos Wilder and Chef Devon Sanner of DOWNTOWN Kitchen + Cocktails and the Carriage House
- The J Bar – chile, chocolate, coffee, peanut, cinnamon, and toffee confection
The Carriage House is located at 125. S. Arizona Ave. For more information, call (520) 615-6100 or visit carriagehousetucson.com.