Southern restaurant The Parish launched nine new menu items on Thursday, August 22.
“[The menu expansion was due to] my decision to continue expanding our restaurant’s southern reach along with Tucson’s food culture and my growing up here as a new culinary direction,” The Parish owner-chef Travis Peters said.
Hot off the heels of his victory at the California Giant Berry Farms 2019 Chef Invitational, Peters also included the Blueberry Sweet Tea Smoked Chicken, inspired by his dish that won the competition.
Here are the photos.
Candied pecans, cilantro, and black & blue berry hot sauce.
Butter, habanero aioli, Louisiana hot sauce, cilantro, chicharron, crumbled local goat cheese.
Spicy cinnamon creme fraiche, cilantro, pomegranate, fresh cracked black pepper.
Crispy pork belly, fresh berries, candied pecans, fresh herbs, crumbled local goat cheese, baby arugula, spicy tamarind vinaigrette.
Raspberry dill barbecue sauce, spicy black & blue brussels, candied pecans, pickled berries, cilantro.
Pan-seared crispy skin salmon, spicy sour corn, green pea potato puree, salmon roe.
Blue cheese hominy saute, Dr. Pepper demi-glace, blueberry pickled red onions, chimichurri.
Crispy pork belly, red beans, chicharron, spicy chimichurri.
Spicy green papaya slaw, fresh cilantro, habanero aioli.
The Parish is located at 6453 N. Oracle Rd. For more information, visit theparishtucson.com.
Jackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon...
