$196 (includes tax & gratuity)
21+
Join the Maynards Culinary Collective, guest chef Dr. Mae Hey, Don Guerra of Barrio Bread and Center for Regional Food Studies for the epicurean experience of the year featuring a 6 course menu highlighting regional and local ingredients accompanied width mezcal neat and cocktails. The dinner includes remarks from from Dr. Hey, Don and the Center for Regional food studies on the amazing and unique aspect of our foodshed align with remarks about the history of agave around food, fiber, beverage and culture.
Dr. Hey serves Virginia Tech as an Assistant Professor, a Faculty Fellow for their Office of Inclusion and Diversity, Faculty Affiliate for their Food Studies Program, and a Faculty Fellow for their Center for Food Systems and Community Transformation.
MENU
Amouse Bouche
Esquites- Roasted Local Corn, Butter, Mayonnaise, Cotija, Garlic, Tajin
First Pour: Vago Elote Mezcal
Course 1
Three Sisters- Smoked Squash, Corn, Chili Beans, Bone Broth, Green Chilis
Course 2
Fundito- Forbes Meat Company Green Chorizo, Poblano, Bell Peppers, Onions, Oaxaca Cheese, Nixtamal Corn Tortilla
Cocktail: Sonoran Solstice
Course 3
Desert Springs Barramundi- Mezcal Marinated, Koji Butter, Chili Kale
Course 4
Blue Corn Mush- Blue Corn Mush, Berry Compote, Smoked Pine Nuts
Second Pour: Montelobos Tobala
Course 5
Barbacoa Sinaloa- Forbes Meat Company Beef Barbacoa, Mexican Rice, Ancho Sauce
Course 6
Concha-House Made Concha, Mexican Vanilla Ice Cream, Strawberry, Masapan Caramel Sauce
