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
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
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
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.
