A unique opportunity to meet four of Tucson’s top chefs will take place on Sunday, November 19th, at the Chefs on a Global Stage event.  Chefs Janos Wilder, Travis Peters, Brian Smith and Michael Montesano traveled around the world this year, representing Tucson as the first city in the US to receive the UNESCO City of Gastronomy designation. At the event, they will share their travel experiences as well as the dishes they served representing the distinctive flavors of Tucson.

The trips were at the invitation of other Cities of Gastronomy, part of UNESCO’s ongoing efforts to encourage member cities to share experiences, knowledge and best practices; and to strengthen international cooperation between cities that have recognized creativity as a strategic factor of their sustainable development.

Sponsored by the Tucson City of Gastronomy, a 501(c) (3) organization, the Chefs on a Global Stage event will take place from 5-7pm at the Carriage House located at 125 S. Arizona Avenue in downtown Tucson. Each chef will have their own tasting station where they will visit with guests and provide tastes of their individual dishes.

Guests will also be able to enjoy several signature cocktails including the Ahumado Fresca, winner of the City of Gastronomy Cocktail competition and created by bartenders at The Parish.  The cocktail was served by Chef Wilder along with his dish at UNESCO headquarters in June. The J BAR Margarita and Serrano Chiller will also be offered along with a selection of non-alcoholic beverages.

Money raised at this event will be used to help underwrite travel expenses to bring chefs from other Cities of Gastronomy to Tucson to share their culinary histories and indigenous foods

Tickets to Chefs on a Global Stage are $40 per person,  include tastings of each dish plus two drink tickets and may be purchased at www.carriagehousetucson.com

Participating Chefs/Menu

Janos Wilder from DOWNTOWN Kitchen + Cocktails traveled to Paris, France where he served Roast Pork Shoulder Adobado, with Chipoltle Anasazi Beans, Achiote Vinaigrette and Guacamole

Travis Peters from The Parish traveled to Denia, Spain where he served Shrimp Tacos, Sonoran White Wheat Tortillas, Tepary Beans, with Fermented Chiltepin Salsa

Brian Smith, Maynard’s Kitchen & Market traveled to Parma, Italy and Belem, Brazil where he served Pirarucu and Mussel Seafood Stew, with Tomato Chiltepin Broth, Ga’ivsa Farro and Pirarucu Arnacini, Cholla Bud Relish and Cilantro

Michael Montesano from Tohono Chul traveled to Parma, Italy where he served Crispy Pork Belly with Calamari, Tepary Beans, Squash Broth, Cholla Buds and Dried Corn Vinaigrette

 For additional information on ‘Tucson City of Gastronomy’ visit www.tucsonaz.gov/gastronomy