Here’s what’s shaking this week at the Carriage House:
City of Gastronomy – Ensenada, Mexico Pop-up Cooking Class & Dinner
5:30 p.m. Friday, October 7 • $80 per person plus tax and gratuity
Continuing the Cities of Gastronomy Around the Globe series, this event will feature a cooking class and pop-up dinner with the signature ingredients of Ensenada, Mexico, a fellow City of Gastronomy most well-known for its wine. Chef Diego Hernandez will share Baja Californian signature recipes from his restaurant Corazón de Tierra in Guadalupe Valley, named one of the top 50 restaurants in Latin America. Chef Janos Wilder will join to help teach the course, which includes a demonstration, recipes, hors d’oeuvres, and a-five course dinner with beverages.
Call 520-615-6100 to reserve your spot.
Cooking from Scratch, Maria Style
11 a.m. Saturday, October 8 • $120 per person
Chef Maria Mazon from BOCA will show you how to be creative using in-season ingredients along with the ingredients already in your fridge for a Mexican-inspired feast.
Call 520-615-6100 to reserve your spot.
Coming soon at the Carriage House:
- 11 a.m. Saturday, October 22 – Chef Al Zeman will bring back classic dishes from Fuego!, one of Tucson’s “lost” restaurants. Featured dishes include the Tequila Flambe appetizer of shrimp, Chorizo, roasted peppers and garlic, Oysters “Rio Lobo”, Baked Oysters with Cilantro pesto, roasted peppers, chorizo and dry aged Sonoma Jack Cheese, chile and lime, Prickly Pear Pork Tenderloin with Sweet Potato Chips, Spicy Apple Chutney, and speedy braised cabbage, Pistachio Apple “Tarte Tatin” Caramelized Apple tart, with Pistachio Gelato, and Pumpkin Chocolate Cheesecake. $60 per person.
- 6:30 p.m. Tuesday, October 25 – The first Tucson Chef’s Table Pop-Up dinner at Carriage House will feature Chef Daniel Thomas from BIRD Southern Table and Bar. The dinner will feature a preview of what’s in store for BIRD, including seasonal ingredients from both local purveyors and specialty farms across the U.S. $80 per person plus tax and gratuity.
Don’t forget: Sign up for any 5 classes and the 6th is “on the house!”
For more information, visit carriagehousetucson.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
