It’s a Block Party with Pigs

Yesterday the Gastronomic Union of Tucson threw a block party.IMG_0074

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Tucked in to parking lot adjacent to Carriage House this party was an homage to pork. four chefs prepared four whole pigs four different ways. All came with a plethora of sides that ranged from broccoli rabe to apple pie topped with ice cream and bacon. Each booth served cornbread in some form. Beans, potatoes, salads were there. Four local breweries poured gallons of beer. And people ate and drank and ate and drank and ate and drank.IMG_0066IMG_0063

Chefs Devon Sanner of Carriage House and Gary Hickey of Charro Steak were the instigators behind the event with the support of all the other chefs who are involved with GUT. Megan Marcello Noli of Carriage House helped organize. Rob Base from Tucson Eats & Drinks was taking tickets. Jim & Jackie Murphy from Kingfisher were there, as was Janos Wilder.And just about every food writer in town found their way downtown to nosh.IMG_0065

Pork was prepared Italian style thanks to Micheal Elefante of Mama Louisa’s. IMG_0070Gary Hickey’s food was Mexican influenced, even the arancini.IMG_0071 Chef Wendy made Asian pig. And the final plate was all southern-style. (I didn’t get the name of the restaurant, so sorry,)IMG_0073

DJ Herm provided the tunes.

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I left before it got busy, but everyone had a great time.

 

 

 

 

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