The wild bunch of local chefs are at it again with their second Snout to Tail summer pop-up dinner at the Carriage House. This dinner focuses on the 32nd parallel upon which Tucson sits as does Kyushu, Japan; Punjab, India; Szechuan, China; and both the Southern and Southwestern United States.
Some of the menu items include: Tonkotsu, alkaline noodles, i’itoi onion, soy and sherry vinegar pickled shiitake, pork jowl chashu (Kyushu); Pork Tikka Masala, coriander basmati, minted cashew cream, kiwi chutney, chicharron roti (Punjab) and more.
Hungry for more? RSVP here. Dinner is a 5-course menu with hors d’oeuvre and wine for $75. The Carriage House, located at 125 S. Arizona Avenue in downtown Tucson will host the event. Hors d’oeuvres will begin at 6 pm, and dinner will start at 6:30. Seating is limited.
This is an impressive menu mixed with creativity and collaboration from some of Tucson’s finest chefs, who belong to GUT (Gastronomic Union of Tucson), embracing the spirit of creative exchange that has garnered Tucson’s UNESCO designation as a World City of Gastronomy.
Participating chefs include:
Max Provost, private chef and caterer
Jason Purdy, Ermanos
C.J. Hamm, Saguaro Corners, Mulligan’s Sports Grill
Matt Kraiss, Ermanos
Roderick LeDesma, Primo
Devon Sanner, The Carriage House
Eric Catalano, The Forum at Tucson
Janet Jones, Hacienda Del Lago
Ben Forbes, Forbes Meat Company
Drew Burk, mercenary chef