AZ Arts Live - In the Kitchen with Janos Wilder

"Ready for Renaissance" Four Course Meal Tickets

This event includes a four course meal, to be picked up at Carriage House on April 29th. You will receive an additional email prior to April 29th with a link to a special video featuring Chef Wilder discussing how he builds flavors in modern dishes using ancient ingredients, how he develops his own unique Tucson flavor and a close up look at some of his favorite local purveyors.

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Location

The Carriage House
125 S Arizona Ave
Tucson, AZ 85701
(520) 615-6100
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Date & Time

Orders can be picked up at the Carriage House located at 125 S Arizona Avenue between 4 and 5:30pm on Thursday, April 29th.

Important Info

Ticket is all inclusive. Pick up at Carriage House April 29th between 4 and 5:30.

More Event Information

Chef Janos Wilder and AZ Arts Live are “In the Kitchen” this month. As part of their “Ready for Renaissance” celebration, AZ Arts Live has curated a spring series of extraordinary experiences for Southern Arizona including commissioned murals, live performances, and exploring the art of cuisine. Wilder is the second Chef to participate ‘In the Kitchen’ designed to honor Tucson’s unique culinary history and culture and it’s prestigious standing as the first UNESCO City of Gastronomy in the US.

For his special menu, James Beard Award-winning Chef Wilder showcases the rich diversity of Southern Arizona, with a delectable four -course menu featuring the bounty of the season with classic local ingredients like chiles, cholla buds and native beans. For those who opt to enjoy this one of a kind feaston Thursday, April 29th , they will also have access to a special video featuring Chef Wilder will discuss his guiding principles regarding building flavors in dishes, how to create modern dishes using ancient ingredients and how he developes his own unique Tucson flavor.

Chef Janos Wilder’s “Ready for Renaissance” Menu

TUCSON SPRING GARDEN CHILE RELLENO SALAD
roasted Anaheim chile with black turtle bean ‘soil’, snap peas, fava beans,
fresh cholla buds in escabeche, radishes, borage blossoms,
jalapeno orange vinaigrette

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PAN-SEARED CABRILLA MOJO de AJO
green corn tamale pie, roasted butternut squash sauce, salsa fresca

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LAMB 2 WAYS from the HEART of MEXICO
loin with chipotle recado, mushroom chilaquiles, Native Seeds/SEARCH mole, green chile vinaigrette; lamb shoulder barbacoa, chipotle molasses sweet potatoes esquites

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DARK CHOCOLATE JALAPENO ICE CREAM SUNDAE KIT