Blogger’s note: What an amazing cast of characters (of chefs) in the The Carriage House kitchen on Sunday August 27. This dinner sounds extraordinary.
(from the cleverly written press release)
A constellation of Tucson’s brightest culinary stars is proud to announce the third collaborative pop-up dinner of The Gastronomic Union of Tucson (GUT). While the first dinner in the series focused on flavors of Tucson and the second dinner took diners around the world for the cuisines of 32 degrees North latitude, our third dinner will be a sojourn for the palate.
Each course in the five-course progressive will highlight a different taste sensation: salty, bitter, sour, umami and sweet.
This creative collaboration, inspired by Tucson’s recognition by UNESCO as a World City of Gastronomy, will take place at The Carriage House, 125 S. Arizona Avenue in downtown Tucson. The five-course meal will include beverage pairings and will cost $75, inclusive. Hors d’oeuvres will begin at 6 pm. Seating will be limited, and tickets are available while they last at: gutucson.org Purchase tickets here.
Passed hors d’oeuvre: salty
- Pork crépinette with spicy Szechuan pickled peanut
- The Nasty Bits – pork offal crostini, crispy kale, black garlic oil
- Dry-rubbed, pecan-smoked ribs, micro greens
First course: bitter
Petite pork osso bucco, charred dandelion greens, pomegranate gastrique, grapefruit espuma, tripas cracklings
second course: sour
Sous-vide pork neck, tart apple demiglace, sour grape and tomatillo escabeche, mustard green chips, carrots, turnips, blackberry croquant
third course: umami
Hog trotter and BBQ devilfish, chicken-fried headcheese, mudbug dashi grits, smoked roe, chicory, enoki, mayo
- Chocolate ganache cake with cardamom cream
- Prickly pear limoncello granita
- Donut with pork floss cotton candy, bacon and ancho caramel
Blogger’s note: I had to look up the meaning of “croquant” because I thought it might be a misspelling of croquette. But, no, it is indeed a word and according to the definition a creation of molecular gastronomy that gets crispy and made with nuts or a fruit pulp.
The chefs/collaborators for this dinner will include (in order of appearance):
Max Provost, Private Chef
Wendy Gauthier, Chef Chic
Izaak Morhaim, Jackson Bar + Eatery
Sarah Lamberth, Chef Chic
Nohemi Montoya, Loews Ventana Canyon Resort & Spa
David Solorzano, Lodge on the Desert
Sam Krajnak, Pasco
Matt Kraiss, Ermanos
Travis Peters, The Parish
Obadiah Hindman, Mountain Oyster Club
Tucker Hartford, Culinary Ronin
Rica Rances, The Parish
Mat Cable, Fresco Pizzeria and Pastaria
Kenneth Foy, Dante’s Fire
Gina Skelton, Casino Del Sol
Ben Forbes, Forbes Meat Company
Lindon Reilly, Lindy’s on 4th
Devon Sanner, The Carriage House & Downtown Kitchen + Cocktails
Drew Burk, Mercenary Chef
Plus guest appearances from some of Tucson’s great culinary luminaries!