15 October, 2021, 03:54

“El Tour De Kino” dinner kicks off Gastronomic Union of Tucson Summer Series (MENU)

Historic dinner featuring input from more than 20 chefs & collaborators

Travel back in time with a dinner that’s tacked on a history lesson.

The Gastronomic Union of Tucson is beginning its 2019 Summer Series with its “El Tour De Kino” dinner from 6 – 9 p.m. on Sunday, June 30.

30jun6:00 pm9:00 pmGUT Summer Series 2019El Tour De Kino6:00 pm - 9:00 pm AZ The Carriage House

Buckle up because this collaborative, five-course pop-up dinner will take you on an adventure that highlights the influential travels of Padre Eusebio Kino, and what he was introduced to after crossing paths with Pimeria Alta.

The menu spans from orchard fruits to staple grains, and the connection livestock holds to vegetables and herbs — all of which transformed Tucson’s culinary landscape.

Tickets are $75 per person, and it’s best to purchase your spot ahead of time.

El Tour De Kino Dinner Menu

Passed Hors d’oeuvre
  • Boqueron – with crispy silver fish, piquillo pepper, sobrasada crema, and Barrio bread
  • Apple and quince Strudeltaschen – with Käsekrainerwurst and blackcurrant gastrique
  • Sonoran Gordita – with fiore di capra and guajillo salsa
  • Callo de Hacha Crudo – with watermelon granita, Seville orange, and peach
First Course (Duo de Tostadas Pequeñas)
  • Skate – pickled baby clam, abalone chorizo aioli, nopalitos, jicama, and chiltepin masa
  • Braised Beef Cheek – with machaca flakes, Tohono O’odham squash purée, red wine verjus, chiltepin en escabeche, and Kino’s Sonoran wheat toastada
Second Course
  • Mesquite Bnocchi Parisienne – with duck prosciutto, duck mattone, fennel kraut, and pickled eggplant
Third Course
  • Spanish Surf and Turf – braised lamb shank, charred octopus, pickled piquillo romesco, crispy saffron bomba, and pea tendril salad
  • “Apple Strudel” – spiced local goat cheese mousse, goat milk, and Del Bac cajeta

The team effort was massive, too. More than 20 local chefs and collaborators pitched in to make it an incredible evening of fine dining.

Participating Chefs

  • Erika Bostick-Esham of Fonda de la Hermanita
  • CJ Hamm of Saguaro Corners and Mulligans
  • Izaak Morhaim of The HUB
  • Gina Skelton of Casino del Sol
  • Vanessa Moon of Old Pueblo Provisions
  • Nichole Correa of Batch Cafe and Bar
  • Eric Catalano of Hilton El Conquistador Resort
  • Jose Almanza of El Taco Rustico
  • Anthony Rocco DiGrazia of Rocco’s Little Chicago
  • Brently Singletary of Zona 78
  • Janet Jones of Tanque Verde Ranch
  • Matt Kraiss of Culinary Ronin
  • Devon Alsakkaf of The Coronet
  • Michael Estelle of Mountain Oyster Club
  • Rick Davis of Saguaro Corners
  • Carla Valdivia of Pastry Chef and Culinary Consultant
  • Ian Guernsey of Motor Town Coney Island
  • Brad Matson of Ermanos Craft Beer and Wine Bar
  • Rica Rances of The Parish
  • Ken Foy of Dante’s Fire
  • Max Provost (Private Chef)
  • Adrian Castillo of The Hub
  • Marcus Van Winden of The Dutch
  • Devon Sanner of The Carriage House and DOWNTOWN Kitchen + Cocktails

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 was gifted with the artistic ability to masterfully roll a burrito to the highest of standards.