Here’s what’s shaking this week at the Carriage House:
Chef Ryan Clark, PY Steakhouse at Casino Del Sol
11 a.m.-1 p.m. Saturday, May 21 • $60 per person
Three-time Iron Chef Tucson winner Chef Ryan Clark will show you some of the items that secured his victories. Featured dishes include shrimp ceviche with mango carpaccio and salsa, sous vide sea bass with basil crumb, tamari caramel sauce, and cucumber noodles, roasted lamb loin with cucumber noodles, cherry reduction, and black rice pilaf, and finally a staff meal-style dessert.
Call 520-615-6100 to reserve your spot. Online class registration coming soon!
Coming up in early June at the Carriage House:
- 7 p.m., Thursday, June 2 – Carriage House is partnering with Social DoGooder to present The Grate Date: Cooking Class for Two. After a cocktail demonstration with aphrodisiac ingredients, Chef Janos Wilder will teach you how to cook the main course. Afterward, you’ll enjoy the table-service three-course dinner featuring the Downtown Caesar with garlic crouton and grana padano, El Presidio Pan-Fried Chicken with calabacitas con queso, black beans, salsa fresca, and cilantro tomato beurre blanc, and Oaxacan Bread Pudding with cinnamon ice cream and mezcal hard sauce. Proceeds support Cafe 54. $95 per person until June 1, $100 per person at the door.
- 11 a.m. Saturday, June 4 – Chef Maria Mazon from Boca Tacos y Tequila presents Gourmet Cucina Mexicana. Even though her personality is enough to brighten your day, her inventive salsas and other creative cuisine will make you return for her future classes. $60 per person.
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.
