Blue Sky Café at the Sky Islands Public High School is hosting their first Pop-Up Dinner at 6 p.m. on Wednesday, March 20.
In order to tastefully welcome the first day of spring, chef Aidan Gould is putting together the school’s first pop-up dinner of the season. Gould has created three courses for the event and each represents the diverse tastes you often find during each of the Tucson seasons.
In addition, the meal will be served with two hand-selected wine pairings.
There’s a lot to learn at this dinner, too. Sky Islands’ Projects and Site Manager and Urban Horticulture teacher, Michael Bagesse, will be informing everyone about the Farm-to-Kitchen Program at the school.
There is a suggested donation of $100 per person and seating is limited to only 30 guests. All proceeds directly benefit the Sky Islands Farm-to-Kitchen program.
Spring Pop-Up Dinner Menu
First Course
- Slow-roasted Butternut Squash – with poached pear, lemon-infused goat cheese, roasted pepitas, and citrus balsamic reduction
Second Course
- Maqui Berry Powder Dusted Duck Breast – with duck skin chicharron and grapefruit gastrique, served on red and gold beet sauce
Third Course
- Deconstructed Tarta De Merengue – with grapefruit lavender custard, lime merengue, candied lime zest, and edible flowers
Sky Islands Public High School is located at 6000 E. 14th St. For more information and to purchase your tickets, visit skyislands.org.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
