Here’s what’s shaking this week at the Carriage House:
New World Sauces Demonstrations Class
11 a.m. Saturday, November 5 • $60 per person
Chef Janos Wilder and Chef Devon Sanner will focus on sauces beyond the classic French mother sauces. You’ll learn about vegetable, seed, and bean-based sauces such as salsas, herb-based sauces, yogurt and its enhancers, and tahini.
Visit the event page to reserve your spot.
Coming soon to the Carriage House:
“The Final Harvest” Pop-Up Dinner with Urban Belly
5:30 and 7:30 p.m. Wednesday, November 9 • $85 per person plus tax and gratuity
Chef David Valencia and Pastry Chef Bri Grateron will present a seven-course vegetable-centric menu with wine pairings. This will be Urban Belly’s final pop-up dinner, so don’t miss out on your last chance to experience this duo.
The Final Harvest Menu
- Bread
- Watermelon
- Roots
- Sweet Potato
- Kimchi
- Squash
- Edamame
- Carrot
Visit the event page to reserve your spot.
A Tucson Thanksgiving – Demo Class by Janos & Dinner
5:30 – 8:30 p.m. Friday, November 11 • $80 per person
Chef Janos Wilder will teach how to create some of his favorite Thanksgiving touches with his signature southwestern style.
- Roast Turkey Adobado with Smoked Portobello Stuffing – whole turkey stuffed with maple chile-lime paste under the skin, then stuffed with green chile cornbread, smoked poblanon chiles, and portobello mushrooms
- Chipotle Molasses Sweet Potatoes
- Gingered Jalapeño Orange Cranberries
- Maple Syrup Gravy
Visit the event page to reserve your spot.
Don’t forget: Sign up for any 5 classes and the 6th is “on the house!”
For more information, visit carriagehousetucson.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.
