The nonprofit Tucson City of Gastronomy (TCOG) is bringing back its pre-pandemic annual “Chefs on a Global Stage” event on Sunday, January 26 from 6 – 8 p.m.
The dinner, happening at the Mountain Oyster Club, will be pretty special because all of the Chef Ambassadors who were sent to other UNESCO Cities of Gastronomy last year — to represent Tucson’s food heritage — will be in attendance.
In 2024, six chefs introduced Tucson’s ingredients, cultural-fusion flavors, and culinary pizzazz to Macao in China, Mérida in Mexico, Parma and Bergamo in Italy, and San Antonio, Texas. At the dinner on January 26, they’ll recreate dishes they made in the cities they visited.
“Our Chef Ambassadors represent the pinnacle of gastronomy in Tucson,” said Janos Wilder, Board President of TCOG and James Beard Award-winning chef. “They are some of our best chefs who were hand-selected and specially trained to bring news of our unique food heritage and desert-adapted crops and wild foods around the world.”
There will be seating and tables to gather around, but this will not be a sit-down, table-service meal. Instead, the chefs will personally greet, serve, and chat with folks at different food stations — it’s a “grazing dinner” designed for mingling and conversation.
The dishes will be accompanied by Southern Arizona red and white wines, and Whiskey Del Bac is also donating its award-winning locally made whiskey for a special cocktail.
Tickets are $75 per person and can be purchased online.
Chefs on a Global Stage Menu
Welcome Cocktail made with Whiskey Del Bac
Chorizo Salad (with vegetarian option)
- Spiced sausage, heritage squash, grilled corn, local tomato, and okra with toasted local pecans and baby pumpkin seeds. Dressed with tamarind vinaigrette.
- Prepared by Chef Travis Peters and Chef Pablo Valencia
- Represented Tucson in Macao, China
Savory Corn Parfait (with vegetarian option)
- Fresh milled corn grits, pork belly jam, masa miso, corn espuma, cilantro oil, and fresh crab in warm butter
- Prepared by Chef Ryan Clark
- Represented Tucson in Merida, Mexico
Charred Beef Tostadita
- Charred beef pico, chiles toreados, corn crema, chiltepin corn macha crumble, fermented Fresno chile hot sauce
- Prepared by Chef Obadiah Hindman
- Represented Tucson in Bergamo, Italy
Street Corn Fritter (vegetarian)
- Fried fresh grilled corn fritter with chiltepin and chile-lime aioli
- Prepared by Chef Sarah Lamberth
- Represented Tucson in San Antonio, Texas
Tres Leches Cake (vegetarian)
- Vanilla sponge cake soaked in heavy cream, condensed milk, and half and half, topped with Whiskey Del Bac-infused whipped cream and fresh fruit
- Prepared by Chef Devon Sanner and Chef Mat Cable
- Represented Tucson in Parma, Italy
The event is also a fundraiser for TCOG’s Chef Exchange Fund.
“This dinner will not only be an opportunity to meet some of our best chefs and experience their culinary creativity,” said Jonathan Mabry, TCOG’s Executive Director. “It will also help us continue to send our Chef Ambassadors and flavors around the globe and to keep bringing top chefs from other UNESCO Cities of Gastronomy here.”
Attendees will also have the bonus of learning about and tasting some of Southern Arizona’s oldest ingredients, which are also foods of the future — they are healthy, pre-adapted to climate change, and flavorful.
“The dishes will present ancient foods with modern technique and sensibility in delicious and educational ways,” Wilder added.
The dinner is being held at Mountain Oyster Club. Tickets for Chefs on a Global Stage are available to purchase at eventbrite.com. Learn more about Tucson City of Gastronomy at tucson.cityofgastronomy.org.
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.
