Here’s what’s shaking this week at 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 that pushes Tucson’s boundaries of avant-garde cuisine.
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 & Dinner by Chef Janos Wilder
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.
Coming soon to the Carriage House:
Menus for the Special Occasion Gourmet with Judith Baigent King from Culinary Concepts
6 – 8 p.m. Tuesday, November 15 • $60 per person
Chef Judith Baigent King will teach the first in the series of three classes focused on taking the stress out of holiday entertaining. The impressive dishes can be prepared ahead of time so you can spend your energy with the party guests instead.
- Pear and Persimmon Salad with D’Anjou Pear Vinaigrette
- Phyllo Wrapped Salmon with Leeks and Peppers
- Roasted Red Pepper Sauce
- Steamed Green Vegetables with Pistachio-Lime Butter
- Raspberry Vacherin drizzled with Cabernet-Raspberry Essence.
Visit the event page to reserve your spot.
Hands-On Pasta Class with Chef Michael Elefante from Mama Louisa’s
11 a.m. – 1 p.m. Saturday, December 3 • $120 per person
Chef Michael Elefante will share family recipes and demonstrate the techniques needed for outstanding homemade pasta.
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.
