Five-course ‘Springs Forth Dinner’ with the Gastronomic Union of Tucson (MENU)

The Gastronomic Union of Tucson (GUT), which is a collaborative endeavor of dozens of Tucson’s best-loved and most-acclaimed chefs and food professionals, is thrilled to announce the GUT Springs Forth Dinner.

Working in collaboration with the nonprofit Tucson City of Gastronomy and BRINKmedia, the chefs of GUT will host a five-course meal, including welcome cocktails, hors d’oeuvre, and wine pairings on Sunday, April 23 at The Carriage House, 125 S. Arizona Avenue.

The dinner will begin at 6 p.m. and tickets are $175 per person.

However, if you’re a Foodie 500 member, check your email because we are sending out a $50 off promo code. Also, if you’re curious about learning more about the perks and discounts of the Foodie 500, visit 500.tucsonfoodie.com.

The dinner will highlight the heritage ingredients of Tucson prepared with innovative and modern techniques. From wild foraged indigenous ingredients like chiltepin and cholla buds to foods such as pomegranate and membrillo, brought by Padre Eusebio Kino in the 17th century, the GUT Springs Forth dinner will showcase the layers of cultural influence in the culinary history that make Tucson a world-recognized UNESCO City of Gastronomy. 

GUT Springs Forth Menu

First Course

• Sea of Cortez Shrimp and Local Pork Bao Pastor, Pineapple/Chile Crunch, Foie Gras Ganache, Agua de Jamaica Pickled Local Vegetables

Second Course

• Local Spoon Lamb, Honey Pot Mosaic, Masa Tostone, Chiltepin Chimichurri Foam, Black Nopal Sauce

Third Course

• Pork Sausage Stuffed Quail, Chickpea Panelle, Crispy Ceci, Lemon Whipped Goat Milk Yogurt, Pomegranate Arils, Pomegranate Demi Glace, Membrillo Puree, I’itoi Onions

Fourth Course

• Beef Duet, Parsnip Puree, Pickled Butternut Squash, Masa Breaded Cholla Buds, Ajo Fond Blanc de Veau

Fifth Course

• Horned Toad Corn Cookies, Chocolate, Saguaro Seeds, Pine Nuts, and Nopal Sauce

Participating Chefs

• Gary Hickey, Si Charro! Flores Restaurant Concepts
• Devon Sanner, Zio Peppe
• Obadiah Hindman, Mountain Oyster Club
• Michael Elefante, Mama Louisa’s, Guido-Q
• Roderick Ledesma, Casino del Sol
• Ken Foy, Dante’s Fire
• Janet Balderas, Mojo
• Travis Peters, The Parish, The Delta
• Matt Kraiss, Mountain Oyster Club
• Kelzi Bartholomaei, Mother Hubbard’s
• Pablo Valencia, Scratching the Plate
• Susan Tomber Fulton, Gourmet Girls Gluten Free Bakery/Bistro
• Mary Steiger, Gourmet Girls Gluten Free Bakery/Bistro
• Jerry Morgan, Tanque Verde Ranch
• Natalia Herrera, Mountain Oyster Club
• Ben Forbes, Forbes Meat Company
• Nohemi Estrada, Compass Group
• Stephen Bartels, Mountain Oyster Club
• Jerome Camacho, Pima Community College
• Robert Kowalske, Sunrise Senior Living
• Martha Lamadrid, Lamadrid Catering
• Nichole Correa, Zio Peppe
• Jose Almanza, El Taco Rustico
• Jay Garcia, Muncheez
• Mat Cable, Fresco Pizzeria, Zio Peppe
• Michael Estelle, Mountain Oyster Club
• Max Provost, Culinary Ronin
• Shuka Parker, First We Eat Catering and Confections

Additionally, BRINKmedia will be capturing all of the proceedings on film to tell the story of Tucson’s culinary heritage and remarkable collegial chef culture.

The GUT Dinner will be hosted at The Carriage House, located at 125 S. Arizona Avenue. For more information and to purchase your tickets, visit eventbrite.com.

To learn more about becoming a Foodie 500 member, visit 500.tucsonfoodie.com.