Chef Brian Smith, Executive Chef at Maynard’s Market and Kitchen has been selected to got to Parma, Italy to represent the city of Tucson at a gathering of Chefs from around the world, who represent their Cities of Gastronomy.
"Arroz con leche" white Sonoran wheat berries, bacanora infused dates, chiltepin candied pecans, prickly pear foam
7 cups water
1 cup white Sonoran wheat berries
1 4-inch cinnamon stick
1 12-ounce can evaporated milk
1 14-ounce can condensed milk
1 cup whole milk
Zest of one orange(large pieces so they can be taken out after)
Put the water, wheat berries and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the wheat berries are tender, about 30 minutes. Strain out the liquid, discard the cinnamon and reserve the wheat berries. Return the berries to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Serve warm or cold.