Here’s what’s shaking this week at the Carriage House:
Chef Wilder presents “The Classics: Dishes from the Spring Garden”
11 a.m. – 1:30 p.m. Saturday, March 31 • $60 per person
Chef Janos Wilder will lead a hands-on class to showcase spring ingredients and cooking methods that give Tucson its culinary distinction. This introductory class will highlight indigenous ingredients of the region and how Wilder creates award-winning dishes with them.
Dishes from the Spring Garden Menu
- Baby Kale Salad: I’itoi onions, Sonoran white wheat kernels, spring radishes, orange supremes, jalapeño orange vinaigrette
- Fresh pinto beans in the style of The Rio Sonora with Pork Braised Chile Colorado
- Marie’s Grapefruit Sorbet
To make reservations, call (520) 615-6100 or email megan@downtownkitchen.com.
Don’t forget: Sign up for any 5 classes and the 6th is “on the house!”
The Carriage House is located at 125 S. Arizona Ave. For more information, carriagehousetucson.com.
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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.
