With The Parish executive chef Travis Peters defending the Iron Chef Tucson title, Maynards Market & Kitchen executive chef Brian Smith had a culinary mountain to overcome.
Chef Peters has been on a roll the past couple of years. Just recently, he appeared in an episode of Food Network’s Guy’s Grocery Games. He also traveled to fellow UNESCO City of Gastronomy, Dénia, Spain to represent Tucson.
However, Smith also served as a culinary ambassador for Tucson at another UNESCO City of Gastronomy: Parma, Italy.
Once the secret ingredient for Iron Chef Tucson was revealed – pork belly – the competition was on.
Here’s what Smith whipped up for the occasion:
Iron Chef Tucson 2018 Winner Brian Smith Menu
- Pork belly soup, mushroom, ginger, lemon grass, pork belly broth, chile oil, cilantro
- Kale salad, warm bacon-sherry vinaigrette, strawberry, jicama, bacon roasted pine nuts, tarragon
- Stella Artois braised pork belly, potato puree, blueberry-Stella gastrique, parsley carrot salad, Stella pan jus
- Pork fat roasted raspberry yogurt, brown sugar pork belly crumble, pickled blackberry, basil
After an intense battle and judging, Smith was declared the victor of Iron Chef Tucson 2018.
“Feels pretty surreal to win such an amazing competition,” Smith said. “Iron Chef Tucson has created a spotlight for the top chefs in our region and to be named among those like Albert Hall, Ryan Clark, Ramiro Scavo, Travis Peters and many others is a huge honor.”
While pork belly isn’t starring on Maynards’ new summer menu, diners looking to try out Smith’s pork dishes should order the Pork Chop with Geechie Boy Mill grits, stone fruit, collard greens, ham hock jus, and verjus compressed peaches.
But don’t ignore the rest of their new menu.
“There are many exciting things happening at Maynards Market & Kitchen and I look forward to the upcoming year,” Smith said.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
