Tuscon UNESCO City of Gastronomy Date Night, April 18, 6:30-9:00
Tucson was designated a UNESCO City of Gastronomy in 2015, recognizing its long agricultural history, unique blend of food traditions, and innovative contributions to the local food system. Eating local is a way of life in this part of the country, so incorporating some ingredients such as tepary beans and chiltepin peppers are a must. We will make an iconic topopo salad shaped like a volcano with greens, shrimp and jicama. Also on the menu: chicken mole amarillo and green rice served with tepary beans and corn and mini chimichangas (Tucson is credited with giving birth to this fried delicacy). Ice cream made of honey, infused with notes of wildflower and orange blossom will be the perfect palate cleanser to this very flavorful meal.
Hands-on
Instructors: Chefs Susan and Paul Shaltry
$200 per couple, 1 registration is for 2 people
Tucson was designated a UNESCO City of Gastronomy in 2015, recognizing its long agricultural history, unique blend of food traditions, and innovative contributions to the local food system. Eating local is a way of life in this part of the country, so incorporating some ingredients such as tepary beans and chiltepin peppers are a must. We will make an iconic topopo salad shaped like a volcano with greens, shrimp and jicama. Also on the menu: chicken mole amarillo and green rice served with tepary beans and corn and mini chimichangas (Tucson is credited with giving birth to this fried delicacy). Ice cream made of honey, infused with notes of wildflower and orange blossom will be the perfect palate cleanser to this very flavorful meal.
Hands-on
Instructors: Chefs Susan and Paul Shaltry
$200 per couple, 1 registration is for 2 people
Tucson was designated a UNESCO City of Gastronomy in 2015, recognizing its long agricultural history, unique blend of food traditions, and innovative contributions to the local food system. Eating local is a way of life in this part of the country, so incorporating some ingredients such as tepary beans and chiltepin peppers are a must. We will make an iconic topopo salad shaped like a volcano with greens, shrimp and jicama. Also on the menu: chicken mole amarillo and green rice served with tepary beans and corn and mini chimichangas (Tucson is credited with giving birth to this fried delicacy). Ice cream made of honey, infused with notes of wildflower and orange blossom will be the perfect palate cleanser to this very flavorful meal.
Hands-on
Instructors: Chefs Susan and Paul Shaltry
$200 per couple, 1 registration is for 2 people