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.
