Tucson Foodie
Get the app
Local Chefs & Wine Pro Team Up for Exclusive Dinner (MENU)

From left to right: Teo Guerra, Don Guerra, John Riley Stancato, and Enzo Toraño

Local Chefs & Wine Pro Team Up for Exclusive Dinner (MENU)

Events

Editor’s note: This article was updated on April 25, 2025, to reflect that the event has been rescheduled for a new date in the fall (TBD).

Local chef John Riley Stancato, James Beard Award-winning baker Don Guerra, his son Teo Guerra, and Enzo Toraño of A. Toraño Wines are teaming up for a five-course dinner at The National (date is TBD).

Over at 98 E. Congress St., the experience will highlight everything that makes Tucson’s food scene shine: thoughtful cooking, heritage grains, and a deep love for community.

Intimate dining space at The National (Photo courtesy of The National)
Intimate dining space at The National (Photo courtesy of The National)

“We will be discussing all things Tucson, food, pizza, bread, and wine, while you indulge in a carefully planned five-course meal,” said Stancato. “Each course includes an offering from Don’s Barrio Bread selection, Barrio Bagel and Slice menu, and Barrio Grains products.”

Additionally, every course will be thoughtfully paired by Enzo with wines from Toraño Family Winery.

Tickets are $250 per person and can be purchased ahead of time online. Seating is limited, too — just 46 spots are available.

Dinner Menu

Primero
  • Pescado Plato de Fruteria Aguachile con Barrio X La Mesa Totopos Harina – dragon fruit, papaya, mango, piña, ahi tuna, pepino limon aguachile, smoked coconut flakes, chile
  • Paired with the “Kick Ranch” Sauvignon Blanc Sonoma County: Fountaingrove AVA Vintage: 2022
Secundo
  • Barrio Focaccia “Baller” Slice – Barrio Bread heritage grain focaccia, local crispy ridged potato slices, roasted onion, fresh rosemary, osetra caviar, 24k gold flake
  • Paired with the “El Bobo” Grenache Sonoma County: Bennett Valley AVA Vintage: 2023
Tercero
  • Barrio Grains Wheatberries de El Elotero – cooked Sonoran white wheatberry, mesquite grilled elote, queso cremoso, mesquite grilled onions, micro cilantro, corn reduction sauce
  • Paired with the “El Duende” Syrah Sonoma County: Bennett Valley AVA Vintage: 2017
Main
  • Ravioli Timbre e Carne – braised osso buco meat stuffed inside a stamp ravioli, Sicilian gravy rosso, herb gremolata, chiltepín spiced Barrio Bread focaccia crumbs, oregano
  • Paired with the “Mi Cielo” Cabernet Sauvignon Sonoma County: Alexander Valley AVA Vintage: 2015
Dulce
  • Compressed Cake – layers made with a blend of Sonoran white wheat & red I’fe, blood orange sabayon mousse, blood orange ganache, guajillo caramel, candied cocoa
  • Paired with the “Mi Cielo” Cabernet Sauvignon Sonoma County: Alexander Valley AVA Vintage: 2017

Again, seating is limited, so snag your tickets sooner rather than later, and we’ll keep you in the loop on the TBD date.

The dinner will be held at The National, located at 98 E. Congress St. For more information and to purchase your tickets, visit becomingastancato.com.

Article written by:

Matt Sterner

Matt Sterner

More about Matt

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.

Get our free Tucson Foodie weekly newsletter

New openings, events, dish recommendations, and guides — every Wednesday. No spam.

Advertisement

Follow @TucsonFoodie136.6K followers
OPENING TOMORROW! NEW TURKISH RESTAURANT IN TUCSON @Anatoliatucson celebrates its grand opening Friday, Oct. 30, at 5931 N. Oracle Rd., bringing Turkish cuisine to Tucson’s northwest side. The menu features freshly made pide, lahmacun, kebabs, mezze, seafood, and vegan specialties. To celebrate opening weekend, enjoy 15% off all menu items Oct. 30 through Nov. 1. Anatolia plans to be open daily from 11 a.m. to 9:30 p.m. Read the article on Tucsonfoodie.comOPENING TOMORROW! NEW TURKISH RESTAURANT IN TUCSON @Anatoliatucson celebrates its grand opening Friday, Oct. 30, at 5931 N. Oracle Rd., bringing Turkish cuisine to Tucson’s northwest side. The menu features freshly made pide, lahmacun, kebabs, mezze, seafood, and vegan specialties. To celebrate opening weekend, enjoy 15% off all menu items Oct. 30 through Nov. 1. Anatolia plans to be open daily from 11 a.m. to 9:30 p.m. Read the article on Tucsonfoodie.com
Keep an eye on these seven young chefs in Tucson. From fermentation at @sunshine_wine_tucson to whole-animal butchery at @forbes_meat_company and smash burgers at @bisouburger, a new generation is shaping local menus. "I try to manipulate foods as little as possible and let the natural flavor of everything shine through," said Forbes Meat Company executive chef Mataya Phillips. Meet Wyatt Carrizosa, Mataya Phillips, Gabby Alba, William Jacobs and Jeff Garland, Mallorie Hart, and Nick Avram. Full story on Tucsonfoodie.comKeep an eye on these seven young chefs in Tucson. From fermentation at @sunshine_wine_tucson to whole-animal butchery at @forbes_meat_company and smash burgers at @bisouburger, a new generation is shaping local menus. "I try to manipulate foods as little as possible and let the natural flavor of everything shine through," said Forbes Meat Company executive chef Mataya Phillips. Meet Wyatt Carrizosa, Mataya Phillips, Gabby Alba, William Jacobs and Jeff Garland, Mallorie Hart, and Nick Avram. Full story on Tucsonfoodie.com
From washing dishes at 15 to becoming the owner and executive chef, @Nick_avram’s story is rooted in Mount Lemmon and his family’s legacy at @Sawmillrun. In this Q&A, he discusses his journey, “Mountain Sonoran” cuisine, local sourcing, and what’s ahead for fall. Read the full Q&A at Tucsonfoodie.com🌲From washing dishes at 15 to becoming the owner and executive chef, @Nick_avram’s story is rooted in Mount Lemmon and his family’s legacy at @Sawmillrun. In this Q&A, he discusses his journey, “Mountain Sonoran” cuisine, local sourcing, and what’s ahead for fall. Read the full Q&A at Tucsonfoodie.com🌲
@Brickboxbrewery will close its doors Nov. 29. The downtown Tucson taproom at 220 E. Broadway Blvd. announced the news on Instagram. “We want to thank all of you that have contributed and shared the space with us over the years,” the brewery wrote. The taproom invites customers to visit over the next month for one last round. Full story on Tucsonfoodie.com@Brickboxbrewery will close its doors Nov. 29. The downtown Tucson taproom at 220 E. Broadway Blvd. announced the news on Instagram. “We want to thank all of you that have contributed and shared the space with us over the years,” the brewery wrote. The taproom invites customers to visit over the next month for one last round. Full story on Tucsonfoodie.com