Tucson Events

Culinary giants Chef Janos Wilder and Chef Brian Smith collaborate to create this Sonoran-style 4-course dinner with agave based cocktail pairings. Proceeds from this dinner help benefit Native Seeds/SEARCH.

The four course meal is priced at $110 (plus tax & gratuity) and will be held at the Maynards Market & Kitchen Patio.

Menu

Hand Passed Appetizers

Charred onion sope, top knot duck, mole manchamantel, queso fresco, radish

Coal roasted vegetable empanadas, smoked goats cheese, tomato

Green tomato gazpacho, achiote-creama, guymas prawns, sal de chapalines

First Course Featuring Chef Janos Wilder

Pan-Seared Cabrilla, Pipian Rojo, Lime Cilantro Aioli, the Three Sisters and Cousin Cholla

Vegetarian/Vegan Option

Spring Garden Tostada with Spicy Tepary Beans, Radishes, Pickled Cholla Buds, Heirloom Carrots, Poached Garlic, Fava Beans, Roasted Corn Vinaigrette, Flowers

Second Course Featuring Chef Brian Smith

White Sonoran wheat-Arizona corn fried quail, fermented tomatillo jam, purslane, jalapeno, shaved radish

Vegetarian/Vegan Option

White Sonoran wheat berry salad, fermented tomatillo jam, purslane, jalapeno, shaved radish

Third Course Featuring Chef Janos Wilder

Grilled Beef Rib-Eye Tampiqueña with Frijoles Maneados, Chiles Rajas, Salsa Fresca, Cheese Enchilada and Anita’s Flour Tortillas

Vegetarian/Vegan Option

Whole Roasted Blue Oyster Mushrooms, Refritos, Chiles Rajas, Salsa Fresca, Flour Tortillas

Dessert Course Featuring Chef Brian Smith

Pastel de elote, avocado-lime ice cream, plantains with piloncillo, orange, mescal, crispy