GUT! – Tucson Chefs Coming Together

One of the neatest aspects of Tucson’s culinary scene is the genuine respect and admiration that chefs in town have for one another. Competitions are plentiful, but in reality, these guys are friends.

Now, some of these chefs are coming together at Carriage House on Sunday, June 25th. It’s a celebration of Tucson and the UNESCO City of Gastronomy designation. And it sounds divine,

GUT! Nose-to-Tail Tucson Collaborative Pop-Up Dinner will feature some of the city’s best and creative young chefs. The cost is $75. Seating is limited. Hor D’oeuvres start at 6:00. Dinner at 6:30.

Here’s the menu and list of chefs.

MENU:

PASSED HORS D’OEUVRE:

  • Arepas with Fiore di Capra chèvre, local peach salsa, bacon
  • Trotter taquitos with chiltepin aïoli
  • Melon and cucumber gazpacho verde with prosciutto

FIRST COURSE:

PIG & FIG

Forbes Meat Company Guanciale and fig agnolotti, arugula, Midnight Moon, fennel/orange/Sambuca syrup

SECOND COURSE:

PIGGIES IN A BANDERA

Trio of Enchiladas: puerco verde, puerco en nogada, puerco chile colorado

THIRD COURSE:

3 SISTERS, 1 HOG

Smoked porchetta pibil, blue corn sopes, white tepary bean purée, calabacitas en escabeche, cotija, cilantro crema

DESSERT:

IT’S WHAT’S FOR BREAKFAST

Mesquite flour biscuit, coffee chocolate truffle with spicy chicharrones crumbles, Whiskey Del Bac crème anglaise

THE CHEFS/COLLABORATORS FOR THIS DINNER WILL INCLUDE:

Mat Cable, Fresco Pizzeria and Pastaria
Michael Elefante, Mama Louisa’s Italian Restaurant
Ben Forbes, Forbes Meat Company
Matthew Gutierrez, Union Public House, and Immersion Brewing, Bend, OR
Janet Jones, Hacienda Del Lago
Natasha Kalina
Roderick LeDesma, Primo
Maria Mazon, Boca Tacos y Tequila
Nohemi Montoya, Lowes Ventana Canyon Resort & Spa
Jason Purdy, Ermano’s
Devon Sanner, The Carriage House

PIG