It’s a well-deserved victory lap in the form of four courses.
Maynards Market & Kitchen executive chef Brian Smith is celebrating his Iron Chef Tucson win with a replica dinner from 6 – 9 p.m. on Sunday, August 26.
It’s your chance to taste why his pork belly cuisine came out on top. In the past, Smith also served as a culinary ambassador for Tucson at the UNESCO City of Gastronomy: Parma, Italy.
If you’re still unsure about taking advantage of this rare opportunity, let his championship pork belly dishes do the talking.
Seats are $75 per person, plus tax and gratuity. Tickets are available at maynardstucson.com.
Iron Chef Tucson Dinner Menu
First Course
- Pork Belly Soup – with mushroom, ginger, lemongrass, pork belly broth, chile oil, and cilantro.
Second Course
- Kale Salad – with warm bacon-sherry vinaigrette, strawberry, jicama, bacon roasted pine nuts, and tarragon.
Third Course
- Stella Artois Braised Pork Belly – with a potato puree, blueberry-Stella gastrique, parsley carrot salad, and Stella pan jus.
Fourth Course
- Pineapple Sorbet – with brown sugar pork belly crumble, pickled blackberry, and basil.
Maynards Market & Kitchen is located at 400 N. Toole Ave. For more information, call (520) 545-0577 or visit maynardstucson.com.
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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.
