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Gastronomic Union of Tucson (GUT) Presents SNOUT-TO-TAIL TUCSON #3: “EL TOUR DE TASTEBUDS”

August 27 @ 6:00 pm - 9:30 pm

| $75

A constellation of Tucson’s brightest culinary stars are 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, the third dinner will be a sojourn for the palate. Each course in the five-course progressive dinner 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 evening begins at 6pm with passed hors d’oeuvres followed by a five- course wine paired dinner.  Each course will be presented by GUT chef members.

Participating chefs include: 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,  $75, inclusive. Hors d’oeuvres will begin at 6 pm.

Cost per person is $75 (inclusive). Seating will be limited. Tickets are available while they last and can be purchased at gutucson.org

MENU:

PASSED HORS D’OEUVRES:

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

DESSERT:

SWEET

Chocolate ganache cake with cardamom cream

Prickly pear limoncello granita

Donut with pork floss cotton candy, bacon and ancho caramel

 


Details

Date:
August 27
Time:
6:00 pm - 9:30 pm
Cost:
$75
Website:
http://www.guttucson.org

Venue

Carriage House
125 S Arizona Ave
Tucson, AZ 85701 United States
Phone:
520-615-6100
Website:
carriagehousetucson.com

Organizer

Norma Gentry
Phone:
520-318-9445
Email:
ngentry@pvinc.net