When it comes to arts and culture, don鈥檛 forget your silverware.
Every conversation about the arts includes talk about food. And when you live in a city so obsessed with its food culture and restaurants 鈥 we are, after all, the first American city to earn the designation 鈥 that can be an understatement.
The folks at the University of 蜜聊直播 arts presenter get this. On Thursday, April 1, they will roll out a new series aptly dubbed 鈥淚n the Kitchen.鈥
Each episode will feature a chef preparing a multi-course meal that viewers can order in advance and pick up the day the episode premieres on YouTube.
Chef kicks things off with a five-course meal that draws from the menu of his new Italian-American restaurant , a joint venture with Matt Cable, who owns . Zio Peppe is expected to open in April.
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Here鈥檚 how 鈥淚n the Kitchen鈥 works: Chef collaborators will curate a menu specifically for the show. Viewers can order the meal a few days ahead of time 鈥 no later than Tuesday, March 30 in this case 鈥 and pick it up in time to enjoy it while watching the show on 蜜聊直播 Arts Live鈥檚 .
Here鈥檚 the menu that Sanner, a veteran of James Beard-winning Tucson chef 鈥榮 kitchens, has cooked up. To order, visit Cable鈥檚 First We Eat Catering & Confections website at ; the cost is $50 and all proceeds benefit the participating restaurant.
Sanner opens with an assorted crostini antipasti: truffled mayocoba bean pur茅e and goat horn relish with ciabatta; honey and chamomile goat cheese, candied calamondin, balsamic and saguaro syrup gastrique and borage flower on mesquite biscuit; and cilantro and pepita pesto, ricotta and pickled cholla buds on focaccia.
The second course is a salad of arugula, oven-dried tomatoes, candied pecans and pecorino drizzled with a bellini vinaigrette, followed by masa polenta, smoked cheddar and green chile.
The cornerstone of the menu is the fresh pasta lasagne sonorense with chorizo, chile con queso, ricotta, spinach, chile colorado and I鈥檌toi onions paired with Contorno di cavolo alla Tucsona 鈥 kale and hearty greens saut茅ed with pi帽on, dried pomegranate arils, raisins and Seville orange juice. The meal鈥檚 finale: lemon crostata served with prickly pear Italian ice.
Sonner is one of three Tucson chefs that 蜜聊直播 Arts Live will feature in the series, said Executive Director Chad Herzog.
Wilder is up next on April 29 and the third installment with a chef to be announced will be held in May. Learn more at .
Contact reporter Cathalena E. Burch at cburch@tucson.com. On Twitter @Starburch.
Cathalena E. Burch
Reporter
