GUT! Goes Whole Hog

GUT kicks off the 2025 Summer Dinner Series with a nod to our very first public dinner 8 years ago, featuring snout-to-tail gastronomy with locally raised hogs and in support of our local 4-H.

A constellation of several of Tucson's most beloved chefs are collaborating to bring you innovative cuisine to surprise and delight while celebrating the bounty of our local food scene here in the United States' first UNESCO designated City of Gastronomy. The chefs are preparing five courses from amuse bouche to desserts, as well as a welcome cocktail and wine with dinner.

The dinner will take place Sunday June 22nd at The Lodge at Ventana Canyon at 6200 N. Club House Lane. (Nota bene: not to be confused with Loews Ventana Canyon Resort that's a short jog farther down the road).

Due to the nature of the event, this is a fixed menu dinner, and we are unable to offer substitutions.

GUT Goes Whole Hog Menu

Welcome Cocktail

Alfredo Aguilar - Lindy’s on Fourth

First Course

Swine 86 - Pork with Too Many Components to List

Ken Foy - Dante’s Fire

Jerry Morgan - Veteran’s Administration Hospital

Ryan Weidler - Ventana Canyon Club and Lodge

Shelby McFarlane - Canyon Ranch

Janet Balderas - Aramark/Culinary Graduate Food Truck

Enrique Claudio - University of Arizona

Second Course

Terrine de Campagne, Bon Bon a la Corazon, Tripas Mousseline

Pablo Valencia - Scratching the Plate

Liliana Cruz - DoubleTree

Oscar Campuzano - Ritz Carlton

Jenna Grigalauski - A Culinary Inheritance

Angela Garcia - Chula’s Cocina

Kelzi Bartholomaei - Nacapule Provisions

Shuka Parker - Shuka’s Sweets

Third Course

Competition Pork Belly, Braised Collards with Ham Hocks, Sonoran Style Head Cheese

Michael Elefante - Mama Louisa’s 

Gary Hickey - Charro Steak and Del Rey

Christian Padilla - Tucson Tasty Show

Susannah Coe Long - Mojo Cuban Kitchen and Rum Bar

Chuck Hageman - Mountain Oyster Club

Fourth Course

Bánh Mì Toast - Roasted Loin, Pâté, Thai Basil + Cilantro Fluid Gel, Pickled Carrot, Radish, Serrano, Fermented Fresno Hot Sauce, Nước Mắm Pork Fat Aïoli, French Bread

Roderick LeDesma - Tucson City of Gastronomy Chef Ambassador

Matt Kraiss - The Cork

CJ Hamm - The Ranch

Gina Skelton - Ventana Canyon Club and Lodge

Dessert

Sweet and Savory Dessert Sampler - Caramel Apple Bacon Rose, Pork Rind Tuile Cookie, Savory Bacon Flan with Bacon Stout Brittle, Crispy Sweet Fried Pork, Chocolate and Pistachio Cube, Ruby Chocolate Mousse

Susan Fulton - Gourmet Girls

Mary Steiger - Gourmet Girls

Salwa Hassan - The Watermark

Mateo Cancio - Hacienda del Sol

Matt Love - Ventana Canyon Club and Lodge

Also check out other Food & Drink events in Tucson, Workshops in Tucson, Nonprofit events in Tucson.