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FARMER IN THE HOUSE
Indulge in the 11th annual farm-to-table dinner series BY ALISON BAILIN BATZ
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ach year since 2006, fourth generation farmer Pat Duncan, whose popular Duncan Trading Company farm in Laveen, Arizona grows more than 150 fruits and vegetables for use by local chefs and resorts, has partnered with restaurants across the Valley on a series of hyperlocal, farm-to-table dinners affectionately called “The Farmer in the House.” “Through the program, each chef creates a unique menu utilizing the freshest, most flavorful fruits and vegetables from my farm,” Duncan explains. “Each chef also aligns with a vineyard partner or works with his/her in-house team to pair each course with wines that highlight the produce and flavors of each course.” A portion of the proceeds from each event are donated to the Association of Arizona Food Banks, whose mission is to deliver food and services to food banks and to foster relationships in support of eliminating hunger across our state. Each dinner starts at 6 p.m. (with the exception
of Blue Hound Kitchen beginning at 6:30 p.m.) and prices for the dinners range from $60 to $110, which vary based on the venue, winery partner and number of courses. Here is a sneak peek at some of the restaurants hosting this year:
VINCENT’S ON CAMELBACK March 24 Chef/owners Vincent and Leevon Guerithault are partnering with DRNK Winery for the dinner, who focus on small lot wines that are based in the Russian River Valley in Northern California. www. vincentsoncamelback.com.
SASSI RISTORANTE March 29 This marks executive chef Christopher Nicosia and Sassi’s third year taking part in the program. The restaurant’s sommelier is partnering with multiple vineyards for a unique, varied pairing. www.sassi.biz.
ARCADIA FARMS April 6 Arcadia Farms’ chef/Owner Carolyn Ellis has paired her dinners with wineries from the Russian River Valley and France in recent years, but is mixing things up this year with a partner or two from the Central Coast. www.arcadiafarmscafe.com.
HEARTH April 21 The highly anticipated Hearth, set to open in early March at the renovated Mountain UPTOWN |
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Shadows Resort, will be a first-year partner on the program. Executive chef Chuck Wiley, who hosted Farmer dinners at his former venue, Café ZuZu, will head the program. www.mountainshadows.com.
LON’S AT THE HERMOSA INN April 27 Executive chef Jeremy Pacheco will welcome Arizona’s own Carlson Creek Vineyard, based in Willcox, Ariz., to join him in creating a uniquely “Arizona” multi-course wine dinner. www.hermosainn.com.
BLUE HOUND KITCHEN AT HOTEL PALOMAR May 2 Executive chef Sean Currid, who made Arizona proud appearing on Food Network’s Chef Wanted with Anne Burrell, will offer gusts the option of wine or local Arizona beers to pair with each course. www.bluehoundkitchen.com.
ELEMENTS AT SANCTUARY May 18 Farmer in the House veteran and celebrity chef Beau McMillan always brings the house down with his innovative menu, and promises a wine partner (or two) that will be beyond top shelf. www.sanctuaryoncamelback.com.
CAFE ZUZU AT HOTEL VALLEY HO May 22 Executive chef Russell Lacasce has a very special guest up his sleeve for Café ZuZu’s dinner – Cakebread Cellars, which is among the most acclaimed wineries in the world. www.hotelvalleyho.com. For more information, visit www.duncanstradingco.com.