There is a row of old olive trees in the inn’s garden, and this June, we’re setting a long table under them.
On the evening of June 7th, join us for a live-fire dinner in the olive grove at JTH Tucson—an intimate, unhurried meal cooked over wood fire by Chef Pablo Valencia of Scratching the Plate. Pablo is a Tucson native in the truest sense of the word: a Chef Ambassador for Tucson’s UNESCO City of Gastronomy, named Best Private Personal Chef in Tucson by Tucson Weekly in 2025, and someone who thinks deeply about what it means to cook food the way it used to be cooked—slowly, from scratch, with fire and good ingredients and people worth feeding.
He calls the meal that we will be enjoying together Sonoran French Cowboy. Five courses, family-style, drawn from the inn’s garden and the landscape just beyond it. Tucson Foodie is joining us as a partner for the evening, and we’re grateful for the collaboration.
Dinner begins at 6pm. The desert does something particular at that hour—the light changes, the temperature drops just enough, the saguaros go still. We want you here for all of it.
Tickets are $85 per person. A mocktail pairing—three seasonal pours crafted to move alongside the meal—is available for $45. You’re welcome to bring wine or beer to share. Overnight suites are available in limited quantities for those who want to stay; room packages include dinner tickets for your full party.
A vegan menu is available—just email us after booking (tucson@thejoshuatreehouse.com) and we’ll take care of it.
Seats are limited.
