Local chefs prove what it takes to become a City of Gastronomy.
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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.
Chefs plating at a Gastronomic Union of Tucson (GUT) dinner at the Carriage House (Credit: Jackie Tran)
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
Dinner
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
Dessert
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.
At 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.
