What is it about the early 1800s that make its culinary traditions real and relevant to us today?

How can the 1950s find context in today’s foodie lexicon?

And what about those glorious 1980s? What was happening in the food-sphere that pulled our attention away from MTV, if only for a minute?

Get ready to transport your taste buds back in time this Sunday at the Carriage House when nearly 30 local chefs come together for a collaborative dinner that will pay tribute to the culinary trends of bygone ages.

Sponsored by the Gastronomic Union of Tucson, affectionately known as GUT, the Time Warp Dinner will begin with a welcome cocktail, followed by five distinct and era-inspired moments with companion beverages.


Hors d’œuvre (1950’s)

Salmon mousse, chicharron, cucumber kimchi, salmon roe

Rumaki – brûlée pork belly, chicken liver mousse, Asian pear

Coronation chicken deviled egg

Ceviche aspic, avocado mousse, Tajin shrimp


First Course (1970’s)

Not Your Grandma’s Cheese Ball

spice whipped cream cheese + english cheddar, tomatillo + summer herb coulis,

crispy butter toasted croutons, asiago crackers


Second Course (1980’s)

Pablo Prudhombre

Blackened Sea of Cortez Cabrilla, maque choux terrine with Southwestern accent,

lemon butter sauce, rocket


Third Course (1960’s)

Mesquite Beef Cheek Bourguignon

lingerie potatoes, carrot confit, sweet onion puree,

truffle glazed mushrooms


Fourth Course (1810’s)

Sonoran Mille Feuille

mesquite puff pastry, prickly pear pastry cream quince, pomegranate gel,

candied orange, bahidaj sitol meringue


Tickets for this epic July 28 feast are $75 each and can be purchased here!