About this Event
When James Beard Award winners visit Tucson, we roll out the red carpet!
Join two James Beard Award Winners Chef Beth Dooley and local treasure Gary Paul Nabham for a special evening in the botanical gardens to celebrate their new cookbook Chile, Clove, and Cardamom: A Gastronomic Journey Into the Fragrances and Flavors of Desert Cuisines.
TUESDAY, OCTOBER 29TH 6PM @ TOHONO CHUL
6PM: Mingle with Beth, Gary and other local James Beard Award winning chefs in the beautiful botanical gardens while tasting five dishes from the book.
7PM: Beth and Gary have selected a few of their favorite recipes from the book to cook on stage for us!
Tickets (just $55) include a signed copy of Chile, Clove, and Cardamom (retails for $34.95)
Tasting Menu:
- O’am Bw (Sonoran Tepary Bean Dip)
- Acuka Muhammara (Red Pepper and Walnut Dip)
- Hortopita (Savory Pies of Wild Greens & Feta)
- Bichicoris (Desert Squash, Tomato, Pepper, and Apricot Saute)
- El Pollo al la Naranja (Spicy Orange Chicken)
- Polvorones (Pine Nut and Anise Wedding Cookies)
WEDNESDAY, OCTOBER 30TH
Flying Aprons Tucson Cooking Class with Chef Beth Dooley - Limited to 16 people.
Join a special Flying Aprons Tucson cooking class with Chef Beth Dooley.
Cooking Class Menu:
Enchiladas Chastas Sibirebses (Blue Corn Flat Breads) - Sonoran flat enchilades chastas do not stack or roll and are thicker than commercially made tortillas. Made of nixtamalized corn, they are closer to cheese-filed gorditas of Michoacan in central Mexico and the Arepas of Venezuela.
Maqluba (Upside Down Rice, Vegetable and Chicken Casserole) - Maqluba, literally translates into “upside down,” is one of the most ancient Middle Eastern dishes. Originally, this was a shepherd’s dinner prepared in the morning before taking the goats and sheep out to forage; its pot sealed with a lid and buried in the sand atop coals so no intruders could steal it during the day. Some historians claim it's the precursor of paellas and tagines. These days, this rustic casserole is served in high-end restaurants throughout the Middle East. When flipped onto a platter, diners applaud. It deserves the same recognition when served to family and friends at home.
Ensalada de Jicama (Jicama, Orange, and Avocado Salad) - This is a refreshing toss-up of Southwestern flavors.
Riz bi Haleeb (Lebanese Rice Pudding with Rosewater and Mahlab Cherry Powder) - This pudding relies on flavors that are not too sweet, rather, perfumed combinations of blossom infusions and the heady fragrance and complex taste of Mahlab, the crushed kernel of a St. Lucy cherry. A combination of almond, cherry, and apricot, it lifts the classic blends of rosewater and toasted pistachio to new heights.
Event Venue & Nearby Stays
Tohono Chul | Gardens, Galleries, and Bistro, 7366 North Paseo Del Norte, Tucson, United States
USD 60.54 to USD 135.23
