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Gastronomic Union of Tucson (GUT) Snout-to-Tail #2 Dinner ~ Sunday, July 30th 32 Degrees North Latitude ~ Think Globally, Pork Locally

July 30 @ 6:00 pm - 9:00 pm

| $75

—The second of three snout-to-tail Tucson summer pop-up dinners will take place on Sunday, July 30th at the Carriage House. While the menu for the previous event focused on things happening in Tucson, this second foray traverses laterally and globally, looking east along the 32nd north parallel upon which Tucson proudly sits. Kyushu, Japan; Punjab, India; Szechuan, China; and both the Southern and Southwestern United States feature in this menu, with nearly every dish harboring a Tucson callback as a nod to our love for and commitment to collaboration and exchange

The Gastronomic Union of Tucson (GUT) is a collaborative endeavor of some of Tucson’s best-loved and most-acclaimed chefs and food professionals. Joining forces on this dinner are Max Provost, private chef and caterer, Jason Purdy and Matt Kraiss from Ermanos, C.J. Hamm, Saguaro Corners and Mulligan’s Sports Grill, Roderick LeDesma, Primo, Devon Sanner, The Carriage House, Eric Catalano, The Forum at Tucson, Janet Jones, Hacienda Del Lago, Ben Forbes, Forbes Meat Company and Drew Burk, Mercenary Chef.

Embracing the spirit of creative exchange that has garnered Tucson’s UNESCO designation as a World City of Gastronomy, the chefs of GUT are offering a 5 -course menu with hors d’oeuvre and wine for $75 (plus tax and gratuity).  The Carriage House will host the event which begins with hors d’oeuvres at 6 pm, followed by dinner at 6:30. Seating will be limited. Tickets can be purchased at at gutucson.org.

MENU

Passed hors d’oeuvres:

CHARLESTON, SC

Oysters on half-shell with bacon fat mignonette

Low-country shrimp boil skewers

Aged cheddar pimento cheese with ham garnish on saltines

 

First Course:

KYUSHU

Tonkotsu, alkaline noodles, i’itoi onion, soy and sherry vinegar pickled shiitake, pork jowl chashu

 

Second Course:

PUNJAB

Pork Tikka Masala, coriander basmati, minted cashew cream, kiwi chutney, chicharron roti

 

Third Course:

TUCSON

Mesquite-smoked pork rib, Arizona-creosote polenta, proscuitto-wrapped belly rib, fermented nopales

 

Dessert:

SZECHUAN

Croquant pig ear on white chocolate, hibiscus & Fujian white Szechuan ice cream

 


Details

Date:
July 30
Time:
6:00 pm - 9:00 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