This Week at the Carriage House: Cooking from Tucson’s Spring Garden

Here’s what’s shaking this week at the Carriage House:

Cooking from Tucson’s Spring Garden – Chef Janos Wilder

11 a.m. – 1:30 p.m. Saturday, May 20 • $60 per person

Chef Janos Wilder will welcome a special guest from a southern Arizona winery for a cooking class highlighting Tucson’s spring ingredients such as flowers, herbs, new peas, fava beans, preserved lemons and more. Dishes will be paired with crisp, bright Arizona wines.

Cooking from Tucson’s Spring Garden Menu

First Course

• Ricotta Tartine of Spring Vegetables – poached spring garlic, fava beans, snow peas, radishes, preserved lemon, cucumber, orange oil

Second Course

• Salmon with Minted Pea Coulis and Creamy Polenta – pearl onions, heirloom carrots

Third Course

• Pan-Roasted Chicken Breast with Creamy Potatoes and Mushroom Brodo – roasted oyster mushrooms, basil pesto

Fourth Course

• Simplest Spring Dessert – mango sorbet, strawberry float, mint syrup

To purchase tickets, visit the Cooking from Tucson’s Spring Garden event page.

Coming soon to the Carriage House:

Demo Cooking Class & Pop-Up Dinner – Dénia, Spain

6 – 9 p.m. Thursday, May 25 • $80 per person plus tax and gratuity

The Around the Globe Culinary Tour 2017 launches with a class from chef Janos Wilder about Dénia, Spain, which was designated as a UNESCO City of Gastronomy in 2015. Guests will enjoy a five-course dinner and beverages.

To purchase tickets, visit the Demo Cooking Class & Pop-Up Dinner event page.

Don’t forget: Sign up for any 5 classes and the 6th is “on the house!”

For more information, visit carriagehousetucson.com.