Summer Chef Series at Tucson Resort


Ah, the joy of creating a gourmet meal from start to finish. From picking fresh ingredients to seeing (and smelling) the concoctions come together is a wonderful steppingstone for any beginner and seasoned chef. What about creating a gourmet meal under the guidance of professional chef without the cost and commitment of culinary school? This summer, Loews Ventana Canyon Resort in Tucson is welcoming their chefs this summer for a special series of educational cooking experiences featuring unique ingredients from their desert.


Each class will include an interactive educational experience and a hands-on culinary experience with our chefs in their kitchen!

Beginning this month and on specified days through August, guests can indulge in a 2-3 hour class completely focused on the culinary arts that make the dining options at Loews Ventana Canyon so exquisite.


Here is a preview of what to expect each month:

May: Saguaro Cactus Fruit – Friday May 24 at 2pm

Guest Speaker from Tohono O’odham Community Action (TOCA) will give a tutorial on our saguaros and their fruit. Guest will create a Saguaro syrup w/TOCA and learn more about saguaro seed uses with Executive Chef Ken Harvey.

June: Barrel Cactus Fruit – Date & Time TBD

Guests will gather barrel cactus fruit, from around the property with the chefs.  Take these back into the kitchen/ restaurant where they will learn how to work with this product. Guest will also bake specialty Desserts with Pastry Chef Krista Owens.

July: Mesquite Pods – Date & Time TBD

Tour the property with our chefs gathering mesquite pods. Learn how they refine these pods into ingredients they can use. Guest learn how to master creative appetizers featuring Mesquite with Executive Chef Ken Harvey.

August: Prickly Pear Fruit – Date & Time TBD

Our most exciting event of the year will commence with a Prickly Pear Harvesting with Loews’ entire Culinary team.  Take part in the tradition with their culinarians, and learn how to produce culinary dishes with this desert treat. Guests can also whip up cocktails with Loews’ mixologists and master BBQ Specialties with Executive Chef Ken Harvey.

Approx. cost: $25 per person for approximately 2-3 hours

To learn more and make reservations, visit

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