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.
Article written by:
Jackie Tran
More about JackieJackie 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.
