As part of the Agave Heritage Festival happening from Thursday, April 10 – Sunday, April 13, Loews Ventana Canyon Resort is hosting a special agave-themed takeover.
From 11 a.m. – 2 p.m. on Sunday, April 13, The Canyon Club at the resort is hosting a limited-edition version of its weekly Blues, Brews & BBQ Brunch — an agave-forward menu led by Executive Chef Ryan Clark.
Tickets to the Blues, Brews & BBQ Brucnh are $64 for adults, $32 for kids six to 12 years old, and $16 for those fives years old and under.
Seating is limited, so make a reservation sooner rather than later.
What’s on the Menu?
This special brunch will bring a unique and flavorful twist, featuring a selection of agave-infused barbecue flavors as well as live blues music, local draft beers, tequila and mezcal tastings, and a lineup of agave cocktails.
Mesquite items will include pork belly porchetta with an agave-jalapeño glaze, margarita-marinated rotisserie chicken, and grilled salmon with mezcal barbecue sauce.
The brunch’s seafood bar will feature a shrimp cocktail with a tequila cocktail and a mezcal-mango sauce, tequila-poached shrimp ceviche, and Hamachi, salmon, and tuna sashimi with a tequila-lime vinaigrette.
Desserts will also get an agave twist — a margarita tartlet, agave-pineapple upside-down cake, and tequila passion fruit crème brûlée.
Agave tastings will also be provided by Patron Anejo, Tequila Ocho Plata, and Weber Ranch Vodka, while a limited-time menu highlighting agave-based cocktails will include a classic margarita, spicy pineapple margarita, and ranch water.
Reserve your spot online!
The Canyon Club at Loews Ventana Canyon Resort is located at 7000 N. Resort Dr. For more information and to reserve your spot, visit resy.com.
For all other Agave Heritage Festival events, read our “Event Lineups and Schedule” article.
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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.
