Here’s what’s shaking this week at the Carriage House:
Edible Baja Presents Panel Discussion Author Simran Sethi
6 p.m. Monday, May 2 • $15 per person
Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love, Edible Baja Arizona editor Megan Kimble, Barrio Bread’s Don Guerra, and winemakers Todd and Kelly Bostock will host a conversation about taste and conservation. A guided tasting with local bread and wine will follow the conversation.
Call 520-615-6100 to reserve your spot. Online class registration coming soon!
Agave Dinner with Chef Janos, Presented by Hotel Congress
6:30 p.m. Friday, May 6 • $95 per person
Join Chef Janos Wilder and Master Mezcalier Sergio Inurrigarro for the 2nd Annual Agave Dinner, part of Hotel Congress’s Agave Heritage Week. You’ll have a four-course agave-paired dinner and a traditional mezcal tasting glass to take home.
Hors d’oeuvres:
- Local beef cheek mini tacos, smoked poblano & mushroom flautas
- Paired with a cocktail of blanco tequila, raspberry, habanero shrub, sparkling wine
First course:
- Ceviche blanco — wild Mexican shrimp, pickled nopalitos, local chiles, mizuna greens, Anita’s corn tortillas
- Paired with Agua Amarga — blanco tequila, apple almond orgeat, lime, Averna
Second course:
- La Codorniz con Tequila — quail cured in tequila and lime, agave chiltepin glaze, mesquite smoked beef tongue, roasted pan patty squash, garlic confit, prickly pear, yucca root puree
- Paired with John Rose — reposado tequila, demerara, lemon, kosher salt, float AZ Red Malbec
Third course:
- Dos Corderos Del Corazon de Mexico — double chop of lamb rack with chipotle recado, pepitas, Native Seed/SEARCH mole + roasted corn vinaigrette, lamb shoulder barbacoa, peruana beans, guacamole, pickled cholla buds
- Paired with La Mordidita — Vida mezcal, apricot brandy, dry vermouth, Mi Casa bitters
Fourth course:
- Magdalenas de Mezcal — ancho chile chocolate cupcake, raspberry and white chocolate Mezcal truffle, coffee caramel, berries, and whip
- Paired with fresh brewed coffee
Call 520-615-6100 to reserve your spot. Online class registration coming soon!
Dim Sum + Then Some with Chef Devon Sanner
11 a.m. Saturday, May 7 • $60 per person
Chef Devon Sanner, executive Chef at the Carriage House, will teach you about dim sum traditions and dishes. You’ll learn how to make classics such as char siu bao (barbecue pork buns), lo mai gai (lotus-wrapped sticky rice), and phoenix claws (braised chicken feet).
Call 520-615-6100 to reserve your spot. Online class registration coming soon!
Dim Sum + Then Some Sunday Brunch for Mother’s Day
10 a.m. to 4 p.m. Sunday, May 8
In addition to dim sum, treat your mother to other brunch classics such as quiche, pancakes, French toast and egg dishes cooked to order.
Call 520-615-6100 to reserve your spot. Online class registration coming soon!
Coming up next week at the Carriage House:
- 11 a.m. Saturday, May 14 – Chef Ramiro Scavo, owner of Pasco Kitchen & Lounge, will share recipes from his new restaurant Red’s Smokehouse + Taproom. Tantalize your nose with Red’s Carolina Pulled Pork – Pork Love and Vinegar , AZ Raised Beef Brisket – Dry Rub Style, Smoked and Sliced, Bourbon and Roasted Corn Macaroni Salad and Smoked Seasonal Vegetables. You’ll also learn how to make a countertop smoker to use at home to make their House-Smoked Citrus Brined Salmon. $60 per person.
Don’t forget: Sign up for any 5 classes and the 6th is “on the house!”
For more information, visit carriagehousetucson.com.
