15 October, 2021, 03:12

Gourmet to-go: Final weeks for the ‘Janos Vamos’ takeout program at The Carriage House (MENU)

"It has rekindled my love affair with the kitchen."

The final countdown for “Janos Vamos” — chef Janos Wilder’s tasty takeout program at The Carriage House — has begun.

Soon after the closure of DOWNTOWN Kitchen + Cocktails, Tucsonans have had the opportunity to order many of Wilder’s fan-favorite dishes from his 40-year career in the Old Pueblo.

Chef Janos Wilder at the Carriage House (Credit: Jackie Tran)

Chef Janos Wilder at the Carriage House (Credit: Jackie Tran)

For Wilder, the experience has been a revival of his beloved passion.

“I’ve been cooking ‘Janos Vamos’ for the past five months and it has been a complete blast,” said Wilder. “Working alongside Lee Kurtz, my longtime manager from J BAR and DOWNTOWN Kitchen + Cocktails, I’ve cooked every meal. It’s been years since I’ve had that opportunity and it has rekindled my love affair with the kitchen.”

Grilled Lamb Chops, Minted Carrots, Polenta Croutons at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)

Grilled Lamb Chops, Minted Carrots, Polenta Croutons at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)

However, ‘Janos Vamos’ is coming to an end this month, with the final dates being Friday, May 21 – Saturday, May 22 and then Friday, May 28 – Saturday, May 29.

The upcoming menu for this weekend is available now, and we’ve got a sneak peek of what you can expect next weekend.

“Janos Vamo” Menu for Friday, May 28 – Saturday, May 29

Soup or Salad ($5) (Available only with main course purchase)
  • Beet Salad with Orange Supremes and Jalapeño Beet Orange Vinaigrette – with goat cheese, red onion, and pistachio
  • Downtown Caesar Salad – with Grana Padano, giant garlic croutons, (Italian marinated anchovies + $2.50)
Main Courses
  • Malaysian Red Curry and Green Curry Catfish ($28) – catfish braised in piquant tomato, ginger, lemongrass-infused coconut milk curry, mint, basil, cilantro curry, jasmine rice, stir-fried gai lan, baby bok choy, and eggplant
  • Habanero Pepita Pesto, Stuffed Brined Chicken Chili Colorado ($28) – frijoles maneado, calabacitas con queso
  • Eggplant Parmagiano ($25) – layers of griddled eggplant with basil-tomato sauce and mozzarella
Dessert ($5) (Available only with main course purchase)
  • Warm Strawberry and Blueberry Crumble

Sure, the “Janos Vamos” takeout program is coming to a close, but there’s still a lot happening in Wilder’s kitchen.

“These next two weeks may be the last time many of our patrons eat my cooking, but there is so much to look forward to in the fall,” said Wilder. “We’re experiencing tremendous pent-up demand for our space coming out of the pandemic. While we still have some weekend dates open this fall, we’ve been booking and taking inquiries for weddings and holiday parties at an astounding rate.”

Pan-Seared Salmon Swims into Autumn in Tucson at DOWNTOWN Kitchen + Cocktails

Pan-Seared Salmon Swims into Autumn in Tucson at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)

On top of the season’s usual weddings and holiday parties, Wilder has been picking up a hefty amount of corporate customer appreciation events and at-home events — a sign that Tucsonans are beginning to entertain again.

So, you may also be wondering what’s happening at The Carriage House. The event space is officially taking reservations for events happening in the upcoming fall season. Additionally, Wilder has created an entire series of recipe-based online cooking classes available for purchase at janoscooks.com.

For more information about the “Janos Vamos”, The Carriage House, and anything else Wilder-related, visit carriagehousetucson.com. For event reservations, contact Janos Wilder directly at janos@downtownkitchen.com.

At a very young age, Matt was gifted with the artistic ability to masterfully roll a burrito to the highest of standards.

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