On May 12th, Tucson chefs Brian Smith, executive chef of Acacia Real Food & Cocktails, and Dave Valencia, line lead at Agustín Kitchen will host the first of what I can only hope will be many pop up dinners.
The name chosen for the dinner, “Sanar,” is Spanish for “to heal or cure.” Each of the 15 courses – that’s right, 15 courses – has a specific healing property. Hopefully not totally negating any said healing property, each course will be paired with wine or a cocktail.
Space will, of course, be limited. Get your tickets quick. They’re $100 available by emailing daveyvalencia@gmail.com.
Sanar Pop Up Dinner Menu
- Radish with house made bread /herb butter
- Pea with mint/asparagus/melon
- Beet and local goat cheese/dill/fennel
- Asparagus with yolk/lemon
- Squash and halibut/jalapeno/cucumber oil
- Onion custard/orange
- Carrot soil/mulch
- Lemon scallop/pancetta/basil
- Potato with elements of vichyssoise/gnocci/smoke
- Tomato and sweetbreads/buttermilk/pistachio
- Peach mesquite
- Strawberry foie gras
- Celery Root mirepoix
- Blackberry several ways, creme fraiche
- Cucumber with green apple, pepita, milk
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Article written by:
Adam Lehrman
More about AdamAdam Lehrman started Tucson Foodie in late 2008 as a way to track his search for the best food Tucson had to offer.
