Let the Class Begin

The list of Carriage House classes is out and the line-up is exciting and varied.
3/1 – Chef Jerry Alday –
Downtown Kitchen & Cocktails
The Spirit of Sonora – Barbacoa, birria and a tour of his culinary heritage.
3/5 – Chef Devon Sanner –Dim Sum Shao Mai and Soup Dumplings
Downtown Kitchen & Cocktails
Introduction to Dim Sum – this is a hint of what is to come for the Dim Sum & Then Some Dinners.
3/8 – Tana Fryer, Sarah & Bob Hammelman
Blu, A Cheese & Wine Shop & Sand Reckoner Vineyards
Wine & Cheese, the Perfect Pair
Perfect parings of five cheeses and three local wines.

DSCN1587
3/12 – Chef Ken Harvey
Loews Ventana Canyon
Flavors of the Flying V
Fantastic Southwest Flavors, resort style. Pastry chef Krista Owens will add something sweet & salty.
3/15 – Chef Marianne Banes
Kingfisher Restaurant
Chocolate Basics – Part 1 – Tucson’s top pastry chef lets us in on her secrets
3/19 – Chef Ryan Clark
PY Steakhouse, Casino del Sol
Carnivore’s Drea
Buying and cooking the best beef in Chef Clark’s signature style
3/22 -Aaron Defeo Bar Manager –
Casino del Sol/President USBG Tucson Chapter
The Spirits of Arizona -Intro class to the newest in “spirit culture”
3/26 -Chef Sybil Parse
at Sybil’s Kitchen
Inca Cuisine – Modern Peruvian fare with a classic touch.
3/29 -Chef Maria Mazon
Boca Taco y Tequila
Duck, Rib eye and Shrimp Tacos & Salsa
Maria knows how to kick up a taco or two and you will, too.DSCN1025