GUT returns Sunday, June 22 with a feast that honors its inaugural dinner eight years ago. This kickoff to the 2025 Summer Dinner Series brings together Tucson’s top chefs for a snout-to-tail celebration of local hogs and Arizona’s 4-H youth.
Held at The Lodge at Ventana Canyon, the event features five inventive courses, a welcome cocktail, and wine pairings. The Lodge is located at 6200 N. Club House Lane. Important note: do not confuse it with Loews Ventana Canyon Resort nearby.
Tucson Chefs Craft a Collaborative Culinary Journey
Each course showcases different chef collaborations, highlighting pork in creative, boundary-pushing ways. GUT’s fixed menu will not offer substitutions.
For the amuse-bouche, Alfredo Aguilar of Lindy’s on Fourth will greet diners with a custom welcome cocktail.
The first course, “Swine 86,” is a celebration of pork with a medley of surprise elements. Contributors include:
- Ken Foy of Dante’s Fire
- Jerry Morgan of the Veteran’s Administration Hospital
- Ryan Weidler of Ventana Canyon Club and Lodge
- Shelby McFarlane of Canyon Ranch
- Janet Balderas from Aramark/Culinary Graduate Food Truck
- Enrique Claudio of the University of Arizona
Offal and Elegance in the Second Course
For the second course, chefs present three refined preparations: Terrine de Campagne, Bon Bon a la Corazon, and Tripas Mousseline. Participants include:
- Pablo Valencia of Scratching the Plate
- Liliana Cruz of DoubleTree
- Oscar Campuzano of Ritz Carlton
- Jenna Grigalauski of A Culinary Inheritance
- Angela Garcia of Chula’s Cocina
- Kelzi Bartholomaei of Nacapule Provisions
- Shuka Parker of Shuka’s Sweets
Bold Flavors and Bold Techniques
The third course features Competition Pork Belly with braised collards and Sonoran-style head cheese. The chef lineup includes:
- Michael Elefante of Mama Louisa’s
- Gary Hickey of Charro Steak and Del Rey
- Christian Padilla of Tucson Tasty Show
- Susannah Coe Long of Mojo Cuban Kitchen and Rum Bar
- Chuck Hageman of Mountain Oyster Club
Fusion Inspiration in the Fourth Course
The fourth course is a bánh mì toast bursting with flavor and global influences. It includes roasted pork loin, pâté, Thai basil and cilantro fluid gel, pickled vegetables, serrano, fermented Fresno hot sauce, pork fat aioli, and French bread. Contributing chefs:
- Roderick LeDesma, Tucson City of Gastronomy Chef Ambassador
- Matt Kraiss of The Cork
- CJ Hamm of The Ranch
- Gina Skelton of Ventana Canyon Club and Lodge
Sweet Finale With Savory Twists
The dessert course includes a sampler of sweet and savory treats. Items include Caramel Apple Bacon Rose, Pork Rind Tuile Cookie, Savory Bacon Flan with Bacon Stout Brittle, Crispy Sweet Fried Pork, Chocolate and Pistachio Cube, and Ruby Chocolate Mousse. Featured chefs:
- Susan Fulton and Mary Steiger of Gourmet Girls
- Salwa Hassan of The Watermark
- Mateo Cancio of Hacienda del Sol
- Matt Love of Ventana Canyon Club and Lodge
A Tribute to Tucson’s Culinary Excellence
To get your tickets, the Eventbrite ticket page.
