The Gastronomic Union of Tucson (GUT) is hosting a pre-Columbian and postmodern dinner at the Carriage House from 6 – 9 p.m. on Sunday, July 29.
If you’re not aware, GUT is the collaborative venture of some of the best and most-acclaimed chefs that helped influence Tucson’s UNESCO designation as a World City of Gastronomy.
Some of the food professionals of GUT include Anthony “Rocco” DiGrazia of Rocco’s Little Chicago, Michael Elefante of Mama Louisa’s Italian Restaurant, and Devon Sanner of The Carriage House.
All five courses of the menu, including the hors d’oeuvre during the first course, are made up of foods cultivated and harvested in the region prior to European contact.
Seating will be limited and is $75 per person.
Pre-Columbian & Postmodern Dinner Menu
First Course
- Quail Soup with a Soft-Cooked Quail Egg – Native Seeds/SEARCH Tepary beans, acorn, pepita, amaranth cracker, pickled cholla buds, agave simmered squash, and saguaro syrup
Second Course
- Hualapai Rabbit Stew – confit rabbit, three sister salad, poblano puree, and native flowers
Third Course
- Roasted Quail Stuffed with Duck Confit – sunflower, hominy, and purslane
Fourth Course
- Maple Smoked Deerchetta – masa gnocchi, pulque wolfberry agrodulce, and popped amaranth
Fifth Course
- Tohona O’Odham Squash Atole – corn cookie crumble and prickly pear sorbet
The Carriage House is located on 125 S. Arizona Ave. For more information and to make your reservation, visit gutucson.org.
