An afternoon of agave spirits and fine dining is taking place at Hacienda del Sol Guest Ranch Resort on Saturday, April 12.
From 11 a.m. – 1:30 p.m., Slow Food Southern Arizona is hosting a multi-course mezcal luncheon featuring expertly paired dishes with agave-based spirits. The best part of all: it’ll help raise funds for Mission Garden.
The menu showcases locally inspired ingredients and flavors like a Silk-Velvet Calabasas Cream with blue crab quenelles, Black Sesame-Mustard Lamb Tagine, and a Mexican Chocolate Crisp Phyllo Parcel infused with cascabel pepper.
Adding to the event’s prestige, James Beard Award-winning author Gary Paul Nabhan will be present to discuss his book, “Agave Spirits: Past, Present, and Future of Mezcals.”
Each attendee will receive a signed copy, making it an immersive journey into the world of mezcal and its deep-rooted history.
Tickets are $110 per person, which includes all food, drinks, and the signed book. Proceeds support Slow Food Southern Arizona’s mission and its ongoing work with Mission Garden. Tucson Foodie Members, check the app for an exclusive deal.
Lunch Menu
Reception
- Margarita Verde & Sierra Sonora – with prickly pear distillate
- Manta Taquitos & Aguacate – with crisp corn tortilla rolls
First Course
- Batuc Bacanora Blanco
- Silk-Velvet Calabasas Cream – guajillo pepper and blue crab quenelles dusted with bittersweet cocoa
Main Course
- Dos Volcanes Blanco Agave
- Black Sesame Seed-Mustard Lamb Tagine – orange, allspice, ginger, garlic, pan-fried fingerling potato, asparagus
Dessert Course
- Mazot Bacanora Uvalama
- Mexican Chocolate Crisp Phyllo Parcel – spiced cascabel pepper molten chocolate ganache, fresh raspberries, apricot coulis
Spots are limited, so don’t miss out on this opportunity to sip mezcal, pair it with a meal, and support a great cause.
Hacienda del Sol Guest Ranch Resort is located at 5501 N. Hacienda Del Sol Rd. For more information and to purchase tickets, visit slowfoodsouthernaz.org.
Read more about Gary Paul Naban in our article “Local Author and Ethnobotanist Wins a James Beard Award.”
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.
