What
GUT! Snout-to-Tail Tucson Collaborative Pop-Up Dinner #3: El Tour de Tastebuds
When
6 – 9:30 p.m. Sunday, August 27
Where
The Carriage House
125 S. Arizona Ave.
More Info
gutucson.org
The Gastronomic Union of Tucson (GUT), a local chef team of Justice League proportions, has returned for their third pop-up dinner at 6 p.m., Sunday, August 27 at the Carriage House.
This time around, the five-course dinner paired with beverages five-course dinner paired with beverages will travel across your tongue with El Tour de Tastebuds.
“Salty is very easy with pork so I knew I had to be extremely creative and out of the box,” said Izaak Morhaim, executive chef at Jackson Bar + Eatery. “Luckily my team, Wendy and Sarah are amazing it came naturally to us.”
“We wanted to complement the sweetness of the pork with local sour apples and in-season vegetables,” said David Solorzano, executive chef at Cielos at Lodge on the Desert. “We will showcase how lesser-known cuts like neck can be both affordable and tasty with familiar flavors and textures.”
Morhaim and Solorzano are just a couple chefs from the talented Tucson roster in the dinner (listed in order of appearance):
- Max Provost – Private Chef & Caterer
- Wendy Gauthier – Chef Chic
- Izaak Morhaim – Jackson Bar + Eatery
- Sarah Lamberth – Chef Chic
- Nohemi Montoya – Loews Ventana Canyon Resort & Spa
- David Solorzano – Cielos at Lodge on the Desert
- Sam Krajnak – Pasco Kitchen & Lounge
- Matt Kraiss – Ermanos Craft Beer & Wine Bar
- Travis Peters – The Parish
- Obadiah Hindman – Mountain Oyster Club
- Tucker Hartford – Culinary Ronin
- Rica Rances – The Parish
- Mat Cable – Fresco Pizzeria & Pastaria
- Kenneth Foy – Dante’s Fire
- Gina Skelton – Casino Del Sol Resort
- Ben Forbes – Forbes Meat Company
- Lindon Reilly – Lindy’s on 4th
- Devon Sanner – The Carriage House, Downtown Kitchen + Cocktails
- Drew Burk – Mercenary Chef
All-inclusive tickets are $75 per person. To purchase tickets, visit the GUT! Snout-to-Tail Tucson Collaborative Pop-Up Dinner #3 ticket page.
Snout-to-Tail GUT Dinner #3 Dinner Menu
Welcome Cocktail: Mineral
- Lemongrass citrus mezcal buzz boba
Passed Hors D’oeuvres: Salty
- Pork Crépinette – spicy Szechuan pickled peanut
- The Nasty Bits – pork offal crostini, crispy kale, black garlic oil
- Dry-Rubbed Pecan-Smoked Ribs – micro greens
First Course: Bitter
- Petite Pork Osso Bucco – charred dandelion greens, pomegranate gastrique, grapefruit espuma, tripas cracklings
Second Course: Sour
- Sous-Vide Pork Neck – tart apple demi-glace, sour grape and tomatillo escabeche, mustard green chips, carrots, turnips, blackberry croquant
Third Course: Umami
- Hog Trotter and BBQ Devilfish – chicken-fried headcheese, mudbug dashi grits, smoked roe, chicory, enoki, mayo
Dessert – Sweet
- Chocolate Ganache Cake – cardamom cream
- Prickly Pear Limoncello Granita
- Donut – pork floss cotton candy, bacon and ancho caramel
For more information, visit gutucson.org. To view the previous GUT dinner, click here.
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.
