GUT returns Sunday, June 22 with a feast that honors its inaugural dinner eight years ago. This kickoff to the 2025 Summer Dinner Series brings together Tucson’s top chefs for a snout-to-tail celebration of local hogs and Arizona’s 4-H youth.
Held at The Lodge at Ventana Canyon, the event features five inventive courses, a welcome cocktail, and wine pairings. The Lodge is located at 6200 N. Club House Lane. Important note: do not confuse it with Loews Ventana Canyon Resort nearby.
Each course showcases different chef collaborations, highlighting pork in creative, boundary-pushing ways. GUT’s fixed menu will not offer substitutions.
For the amuse-bouche, Alfredo Aguilar of Lindy’s on Fourth will greet diners with a custom welcome cocktail.
The first course, “Swine 86,” is a celebration of pork with a medley of surprise elements. Contributors include:
For the second course, chefs present three refined preparations: Terrine de Campagne, Bon Bon a la Corazon, and Tripas Mousseline. Participants include:
The third course features Competition Pork Belly with braised collards and Sonoran-style head cheese. The chef lineup includes:
The fourth course is a bánh mì toast bursting with flavor and global influences. It includes roasted pork loin, pâté, Thai basil and cilantro fluid gel, pickled vegetables, serrano, fermented Fresno hot sauce, pork fat aioli, and French bread. Contributing chefs:
The dessert course includes a sampler of sweet and savory treats. Items include Caramel Apple Bacon Rose, Pork Rind Tuile Cookie, Savory Bacon Flan with Bacon Stout Brittle, Crispy Sweet Fried Pork, Chocolate and Pistachio Cube, and Ruby Chocolate Mousse. Featured chefs:
To get your tickets, the Eventbrite ticket page.
