Papa and I were watching a local PBS news program about two weeks ago, with interviews of several department heads from the University of Arizona Department of Agriculture. They talked about greenhouse, hydroponic, and aquaponic food production at the UA farm and the connection to Tucson's designation as a UNESCO World City of Gastronomy. They also invited the public to a Farm to Table Dinner with foods grown at UA farm. I signed us up!
Last night was the Dinner, at The Carriage House in downtown Tucson, prepared by Chef Janos and his staff. The menu:
Hors d'Oeuvres
St. Vincent Fish Mini Tacos
Braised Beef Tostaditos with guacamole
Ricotta Tartine, preserved lemon, candied kumquats, basil syrup
Salad
Filed Mix of UofA Greens - watercress, tomatoes, radishes, scallions, popped amaranth, Tucson levain garlic croutons, Ishkashita date vinaigrette, Fiore de Capra & mushrooms
Entree
Mushroom Baklava with Aravipa fig jam, brodo & foam
Main Course Choices
St. Vincent's Fish - pan seared, vegetable ash, pipian rojo, cilantro/lime aioli
V-Bar-V Steak a la Brasa - marinated, chili Colorado, frijoles maneados, & Gene's escabeche
Relleno Three Sisters - blackened tomato sauce, roasted corn vinaigrette, salsa fresca
Dessert
Yuma melon, basil sorbet, Duncan Family Farms' strawberries & mint drizzle
Each course was paired with Arizona wines, primarily from Santa Cruz and Cochise Counties. Dinner conversation at our table was interesting and several UA Department heads talked about their role in the dinner. We had fun and dinner was delicious!
Last night was the Dinner, at The Carriage House in downtown Tucson, prepared by Chef Janos and his staff. The menu:
Hors d'Oeuvres
St. Vincent Fish Mini Tacos
Braised Beef Tostaditos with guacamole
Ricotta Tartine, preserved lemon, candied kumquats, basil syrup
Salad
Filed Mix of UofA Greens - watercress, tomatoes, radishes, scallions, popped amaranth, Tucson levain garlic croutons, Ishkashita date vinaigrette, Fiore de Capra & mushrooms
Entree
Mushroom Baklava with Aravipa fig jam, brodo & foam
Main Course Choices
St. Vincent's Fish - pan seared, vegetable ash, pipian rojo, cilantro/lime aioli
V-Bar-V Steak a la Brasa - marinated, chili Colorado, frijoles maneados, & Gene's escabeche
Relleno Three Sisters - blackened tomato sauce, roasted corn vinaigrette, salsa fresca
Dessert
Yuma melon, basil sorbet, Duncan Family Farms' strawberries & mint drizzle
Each course was paired with Arizona wines, primarily from Santa Cruz and Cochise Counties. Dinner conversation at our table was interesting and several UA Department heads talked about their role in the dinner. We had fun and dinner was delicious!
