The Gastronomic Union of Tucson presents:
The Future of Tucson Cuisine
On September 23rd, the Gastronomic Union of Tucson will present its final dinner of the 2018 summer series, hosted by The Carriage House, highlighting the culinary history of Tucson. Following on the heels of July’s dinner focusing on Tucson’s pre-Columbian culinary heritage, and August’s dinner featuring the confluence of culinary cultures in Tucson at the end of the 19th Century, GUT turns an eye toward the future of Tucson cuisine.
Several of Tucson’s most beloved chefs will collaborate to create dishes that reflect the best of what is current in Tucson and what we can expect to see in the years to come. This dinner will draw on the influences of the myriad peoples and cultures that have come to call Tucson home and on the ever-changing farming, ranching, gleaning, fishing, cultivating, and foraging practices that will shape the way we eat.
Chefs Ken Foy of Dante’s Fire, Roderick Ledesma of PY Steakhouse, Mat Cable of Fresco Pizzeria, Janet Jones of the Tanque Verde Guest Ranch, Matt Kraiss of Thunder Canyon Brewstillery, Rica Rances and Jerry Morgan of The Parish, Gina Skelton of Casino Del Sol, Devon Sanner of The Carriage House and Downtown Kitchen + Cocktails, and a host of culinary sisters and brothers in arms will present a 5 course meal with wine and welcome cocktail, beginning at 6 pm on September 23rd at The Carriage House at 125 S. Arizona Avenue. Tickets are $75 per person and are available here: TICKETS
1 comment on “GUT to the Future: The Future of Tucson Cuisine” Add yours →
Comments are closed. You can not add new comments.