The Fox Tucson Theatre will host its second annual Music and Morsels: Pairings event from 6:30-10 p.m. on Friday, November 7. The evening blends Tucson’s culinary and musical talents into a night of sensory storytelling.
In partnership with Tucson City of Gastronomy, the Crown Jewel of Downtown™ offers a creative exploration of “borderland,” featuring original songs paired with chef-crafted bites. Each collaboration captures Tucson’s cross-cultural identity and artistic spirit.
The Art of Pairing Music and Cuisine
Guests will begin with Fox-crafted cocktails and mocktails, including the Prickly Patron Margarita and Sol de Sonora Mango Mule, followed by three featured pairings:
- “River of Time” by Sarah Tolar, paired with a blue corn masa empanada stuffed with mushroom duxelles and brie, crafted by Chef Aris Cabrera.
- “Into Thin Air” by John Coinman, paired with green chile tamale pie by Chef Jenna Grigalauski.
- “The First Borderland (Mars)” by Howe Gelb, paired with a vegan horchata and desert fruit jam semifreddo by Chef Mateo Cancio.
A Feast of Small Plates and Music
After the main pairings, guests can enjoy small plates curated by Chef Pablo Valencia of Scratching the Plate. Dishes include:
- Burnt Orange Bruschetta with Mascarpone
- Smoked Apple Whiskey Chicken
- Calabacitas Chilorio Mole Negro
- Vegetarian Carnitas Mole Negro
- Cornmile Tres Leches
The night will close with dessert and dancing on the Fox stage with DJ Logan “Dirtyverbs” Phillips.
A Celebration of Tucson’s Borderland Creativity
“Our borderland home of Tucson shows how seemingly different elements merge, dance, and influence each other,” said Bonnie Schock, executive director of Fox Tucson Theatre. “The evening celebrates that creative collision.”
Tickets cost $300 per person or $500 per pair, with proceeds supporting the Fox Tucson Theatre Foundation.
For tickets and sponsorship details, visit foxtucson.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.
