Maynards Market & Kitchen is hosting an Agave Heritage Brunch from 10 a.m. – noon on Sunday, May 6 during the 10th Annual Agave Heritage Festival.
Chef Brian Smith from Maynards and Tohono Chul chef Michael Montesano are working together to deliver a menu incorporating local and wild crafted foods.
Gary Nabhan and Barry Infuso will discuss the heritage of the native ingredients, while Kyle Bert will play the didgeridoo to close out Tucson’s Agave Heritage Week.
Tickets are $75 per person and it’s a good idea to purchase those before the day of.
Agave Heritage Brunch Menu
First Course
- Barrio Heritage grain toast
- Goat cheese
- Maynards and Tohono Chul garden salad
- Pickled cholla bud
- Saguaro seed
- Quail egg
Second Course
- Bisonte seca and I’ltoi Ash
- Glass Gem popcorn sope
- Pickled dragon carrot
- Concentrated heritage bean
Third Course
- “60 day corn” milk panna cotta
- Peach and mescal conserva
- Chiltepin shortbread
Maynards Market & Kitchen is located at 400 N. Toole Ave. For more information, call (520) 545-0577 or 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.
