The Copper Hall inside Hotel Congress is hosting the Agave Heritage Dinner from 6:30 – 9 p.m. on Friday, May 3.
James Beard Award-winning chef Chris Bianco and mixologist Tony Abou Ganim are collaborating alongside the chef Brian Smith from Maynards Market & Kitchen and bar director Aaron DeFeo from Little Rituals.
The dining experience will feature four courses and showcases the Three Sisters Farming technique with a focus on local squash.
Tickets are $150 per person. The proceeds from this dinner event will support Native Seeds SEARCH.
If you’re interested in checking out any of the other events happening throughout the festival, check out the full list and have a ball.
Agave Heritage Dinner Menu
Welcome Cocktail
- Margarita Primo – Fortaleza Blanco Tequila, Cointreau, and lime juice (prepared by Tony Abou Ganim)
First Course
- Season Market Salad (prepared by Chris Bianco)
Second Course
- Sonoran Wheat Berry Risotto – with seasonal vegetables and a spring squash puree (prepared by Chris Bianco)
- Paired with a Monte Lobos Mezcal – chiltepin-infused agave syrup, lemon, orange bitters, and east end marjoram (prepared by David Clark)
Third Course
- Roasted E&R Pork Loin – with spring onion, summer squash miso, soured turnips, and purslane (prepared by Brian Smith)
- Paired with a Pineapple-Infused Sotol Por Siempre – salers aperitif, ginger honey, laurel, and lime (prepared by Aaron DeFeo)
Fourth Course
- Queen Creek Olive Oil Mesquite Sponge Cake – with smoked honey ice cream, barrel cactus, and ground cherry (prepared by Brian Smith)
The Copper Hall inside Hotel Congress is located at 311 E. Congress St. For more information visit, agaveheritagefestival.com.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
