Tucson: Janos and the Carriage House Cooking Classes

Tucson: Janos and the Carriage House Cooking Classes

Circle Of Food

I confess I’m a Janos groupie. I love Janos – his cooking, his caring, his involvement in the greater community. Recently Janos fulfilled a dream of his by opening the Carriage House which is part restaurant chefs and bartending classes for the consumer like you and me, an event space for special occasions and fundraisers, and part locavore – embracing those Southwest ingredients that give Southern Arizona its own unique culinary twist (cholla buds, anyone?) and part of the reason Tucson received the World City of Gastronomy Award.

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Desert Dream: Why You Need Tucson at the Top of Your List

Desert Dream: Why You Need Tucson at the Top of Your List

There’s more to Tucson, Arizona that just 350 days a year of sunshine a year.

From desert blooms and biodiversity to incredible food eco-systems that have scored this city awards and accolades, Tucson is an oasis that draws the hipsters and hippies in in equal measure. The desert lifestyle calms city dwellers who fall for its compact size, cultural history (and craft drinks)

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Chef Janos Wilder Brings Tucson to Paris for City of Gastronomy Designation Reception

Chef Janos Wilder Brings Tucson to Paris for City of Gastronomy Designation Reception

In case you haven’t heard, Tucson joined the UNESCO Creative Cities Network in 2015 as the United State’s first City of Gastronomy. On June 29, UNESCO headquarters in Paris will host a special reception honoring the Tucson City of Gastronomy designation. Tucson’s own James Beard award-winning chef Janos Wilder will represent Tucson with the following menu.

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For Tucson chefs, international hype raises friendly competition

For Tucson chefs, international hype raises friendly competition

Arizona News Service

As it basks in the light of international recognition, Tucson has upped its game in the culinary world.

Being labeled North America’s first “City of Gastronomy” by UNESCO in December 2015 not only created pressure to live up to the hype, but it also increased competition between local chefs.

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