The Gastronomic Union of Tucson (GUT) is hosting a five-course dinner to highlight “the Future of Tucson Cuisine” at the Carriage House from 6 – 9 p.m. on Sunday, September 23.
If you’re not aware, GUT is the collaborative venture of over 30 local chefs and food professionals highlighting Tucson’s food heritage and dynamic culinary scene.
This menu will reflect the best of what is current in Tucson along with what to expect in the future. It will draw on influences of Tucson’s myriad peoples and cultures, along with the continuously-developing farming, ranching, gleaning, fishing, cultivating, and foraging practices that shape the way we eat.
Seating will be limited and is $75 per person. Tickets are available at gutucson.org.
Highlighted Chefs at The Future of Tucson Cuisine Dinner
- Ken Foy of Dante’s Fire
- Roderick LeDesma of PY Steakhouse
- Mat Cable of Fresco Pizzeria
- Janet Jones of the Tanque Verde Ranch
- Matt Kraiss of Thunder Canyon Brewstillery
- Rica Rances and Jerry Morgan of The Parish
- Gina Skelton of Casino Del Sol Resort
- Devon Sanner of The Carriage House and DOWNTOWN Kitchen + Cocktails
The Future of Tucson Cuisine Dinner Menu
Hors D’oeuvre
- Pozole Soup Dumpling
- Beyond the Valley of the Pot Roast
- Pork Pâté Tamalitos + Pickled Vegetables
First Course
- Sonoran Sunset Mezzaluna, Honey + Chamomile Goat Cheese, Tohono O’Odham H:al Squash, Sage, Creosote Pavlova, Cured Egg Yolk, Tequila + Lime + Achiote Beurre
Second Course
- Ceci N’Est Pas Un Taco
- Sonoran White Wheat, Fried Beet, Huitlacoche
- Yucca + Enoki Curry Adobado, Crispy Plantain, Tomatillo
- Guajillo-Garlic, Habanero-Curry, Avocado-Thai Basil Salsas
Third Course
- Sous Vide/Smoked Carrot, Fried Sweetbreads, Black Truffle and Shiitake Raviolino, Beef Heart Bottarga, Puffed Black Rice Cracker
Dessert
- Chocolate Olive Oil Smoked Mesquite Cake, Worcestershire Pecan Streusel
- Fromage Cremeux with Candied Apple
- Cilantro Margarita Sphere
- Dueling Coulis
The Carriage House is located on 125 S. Arizona Ave. For more information and to make your reservation, visit gutucson.org.
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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.
