Reservations are now open for a special collaboration dinner between Dr. Andrew Weil and Chef Tyler Fenton of BATA, hosted by Tucson Foodie.
This dinner has limited seating from 5:30 – 7:30 p.m. on Monday, May 13, and will feature a six-course tasting menu that emphasizes freshness, simplicity, and wellness. Chef Fenton has carefully designed each dish around ingredients selected by Dr. Weil for their robust flavor profiles and medicinal properties.
Throughout the evening, Dr. Weil and Chef Fenton will introduce the dishes and answer questions, engaging with guests table by table.
The dinner, which also offers the option to add on beverage pairings, is priced at $150 per person. Vegetarian, vegan, and gluten-free alternatives are available — please select when booking your seat.
Here’s a sneak peek at the menu!
Note: Subject to change.
BATA sources based upon the freshest and best ingredients at the moment.
- Tuna tartare, preserved chile oil, black lemon, tumeric-white Sonoran wheat carta di musica
- Grilled Desert pearl mushrooms, green harissa, coriander honey
- Malawach, labne, tomato jam, smoked egg yolk
- Charred Celery root, browned butter, Chermoula
- Black cod, tepary bean stew, braised greens
Seats at the table are $150 per person and seating is very limited. Reserve your spot online soon!
BATA is located at 35 E. Toole Ave. For more information, call (520) 367-4718 or visit batatucson.com. To make a reservation for this special dinner, visit opentable.com.
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