This Week at the Carriage House: Secure, Sustaining & Sensational CEAC Dinner

This Week at the Carriage House: Secure, Sustaining & Sensational CEAC Dinner

Apr 3, 20172 min read

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

Secure, Sustaining & Sensational CEAC Dinner

5:45 p.m. Thursday, April 6 • $130 per person or $210 for two people
Dr. Andrew Weil Photo
Dr. Andrew Weil Photo Source: drweil.com

While drought-resistant tepary beans can handle the desert, Tucson can access water-needy crops thanks to greenhouse, hydroponic, and aquaponic sciences.

The University of Arizona Controlled Environment Agriculture Center (CEAC) is hosting a five-course dinner with wine at 5:45 p.m. on Thursday, April 16 to showcase the foods currently being cultivated at CEAC and raise funds for ongoing research programs that continue the important work of assuring a secure, sustainable food supply for the planet.

Chef Janos Wilder will incorporate items grown at the CEAC and additional ingredients from local purveyors.

Special guest speakers will include Dr. Andrew Weil from the UA Center for Integrative Medicine and Dr. Joaquin Ruiz, UA Vice President for Innovation and Executive Dean for the College of Science.

To purchase tickets, visit the Secure, Sustaining & Sensational CEA Dinner event page.

Secure, Sustaining & Sensational CEA Dinner Menu

First Course
  • Assorted Hors d’Oeuvres
Second Course
  • Salad – Field Mix of UA greens, watercress, tomatoes, radishes, scallions, popped amaranth, Tucson levain garlic croutons, Ishkashitaa date vinaigrette, Fiore di Capra, mushrooms
Third Course
  • Mushroom Baklava – Aravaipa fig jam, brodo foam
Fourth Course
  • Grilled Marinated Flank Steak – frijoles maneados, chile colorado, Gene’s escabeche
Fifth Course
  • Yuma Melon and Basil Sorbet – Kubota strawberries, mint syrup

For more information, call (520) 626-9566, email azsmith11@email.arizona.edu, or visit ceac.arizona.edu.

Coming soon to the Carriage House:

Cinco de Mayo Class with Chefs Janos Wilder & Maria Mazon

6 – 8:30 p.m. Tuesday, April 11 • $60 per person
Chef and owner Maria Mazon at BOCA Tacos y Tequila (Credit: Jackie Tran)
Chef and owner Maria Mazon at BOCA Tacos y Tequila (Credit: Jackie Tran)

Chefs Janos Wilder and Maria Mazon will each feature two of their favorite Cinco de Mayo dishes. A tequila cocktail or two might be included as well.

Visit the event page to reserve your spot.

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

Jackie Tran is a Tucson-based food writer and photographer. 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.

Outside of food, he also loves playing musical instruments and petting pets.

If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.

You Might Also Like

Recibe gratis el boletín semanal de Tucson Foodie

Nuevas aperturas, eventos, platos recomendados y guías — cada miércoles. Sin spam.

Advertisement

Follow @TucsonFoodie136.4K followers
@Vegantucsonnightmarket returns December 5, from 6-9pm at Rillito Park!🌙 

Vendors apply in bio! App deadline is October 26. 

Photos by @astra1wanderer@Vegantucsonnightmarket returns December 5, from 6-9pm at Rillito Park!🌙 Vendors apply in bio! App deadline is October 26. Photos by @astra1wanderer
@Jundynasty has served Sichuan dishes on Grant Road for 13 years.🌶️ 

General manager Jacob Yeung credits one idea above all: “We’ve grown since then, but the key has always been consistency.”

Stop in for Flaming Chili Oil, Walnut Shrimp, chow fun, or sautéed green beans finished with Sichuan peppercorns. Vegetarian and vegan options are available. 

2933 E. Grant Road

Read the full story at tucsonfoodie.com@Jundynasty has served Sichuan dishes on Grant Road for 13 years.🌶️ General manager Jacob Yeung credits one idea above all: “We’ve grown since then, but the key has always been consistency.” Stop in for Flaming Chili Oil, Walnut Shrimp, chow fun, or sautéed green beans finished with Sichuan peppercorns. Vegetarian and vegan options are available. 2933 E. Grant Road Read the full story at tucsonfoodie.com
@Lovinspoonfulstucson is closing after more than 20 years in Tucson. Its final day of service runs on Saturday, Oct. 24.

Customers can stop in between now and Saturday for one last meal. The team plans to sell down its inventory, though it hopes to have favorite dishes available. Regular hours remain 9am-3pm through the final day.

“Running this kitchen has been a labor of love, but the numbers just aren’t adding up anymore, and as parents, we have to make the hard choice to step back and take care of what matters most at home.” 

Read the article on Tucsonfoodie.com@Lovinspoonfulstucson is closing after more than 20 years in Tucson. Its final day of service runs on Saturday, Oct. 24. Customers can stop in between now and Saturday for one last meal. The team plans to sell down its inventory, though it hopes to have favorite dishes available. Regular hours remain 9am-3pm through the final day. “Running this kitchen has been a labor of love, but the numbers just aren’t adding up anymore, and as parents, we have to make the hard choice to step back and take care of what matters most at home.” Read the article on Tucsonfoodie.com
A little love for the chefs who make Tucson’s food scene so special. These are just some of the many talented chefs who make our city what it is.

Happy International Chefs Day to the talented people behind the plates, the creativity, and the meals we keep coming back for. We’re grateful for all you do!💐A little love for the chefs who make Tucson’s food scene so special. These are just some of the many talented chefs who make our city what it is. Happy International Chefs Day to the talented people behind the plates, the creativity, and the meals we keep coming back for. We’re grateful for all you do!💐