The Inaugural Arizona Farm & Food Festival Menus Highlight the Synergy of Arizona Agriculture Partnered with Local Culinary Talent
The brand new culinary festival will be an exposition of the best of Arizona's cultural heritage with a fresh perspective
Southern Arizona Arts & Cultural Alliance (SAACA) and Casino Del Sol are putting the finishing touches on preparations for the brand new Arizona Farm & Food Festival, which will open it's gates to hundreds of attendees on November 10, 2018 at the Casino's AVA Amphitheater.
The inaugural event is a fresh, new culinary affair in Southern Arizona, with the Casino's Executive Chef, Ryan Clark leading the vision. The Arizona Farm & Food Festival is a family-friendly event that partners a regional purveyor with a local chef, and tasks them with creating a unique menu to share with attendees.
Event highlights will include live cooking demonstrations, food samplings, Heirloom Farmer's Market "Taste the Market" tent, children's activities, cultural entertainment and opportunities to meet and interact with the chefs and producers. Local spirits purveyors will be prominent at the festival in the interactive wine and beer tent. Libations from the region's breweries and distilleries will be offered, along with guided tasting tours for the over 21 crowd.
Live entertainment and interactive arts experiences will be on tap throughout the day, featuring: the Blues, Americana, Alt-Country act, Kevin Pakulis and His Band; and the Begaye Trio, contributing Navajo music, dancing, and painting. Additional experiences will include acoustic guitar performances, a live painter and activities provided by the Pascua Yaqui Tribe-Department of Language and Culture, and the Tucson Quilt Project.
The festival will feature an impressive 35+ stations, serving a variety of creative samples for attendees. Here is a first-look what is on the menu:
[POPPED] Artisan Popcorn
partnering up with SEED FOOD Seasonings
to highlight Truffle Finishing Seasoning
Truffle Artisan Popcorn
Artisan Popcorn featuring Truffle Finishing Seasoning by SEED FOOD Seasonings, plus Molé Negro Pretzels featuring Molé Seasoning by SEED FOOD Seasoning and Prickly Pear Artisan Popcorn
1055 Brewing and Sausage House
partnering up with Forbes Meat Co.
to highlight Porchetta Sausage
Porchetta Sausage with Pickled Nopales and Spaghetti Squash Slaw
A herbaceous Tuscan style pork sausage with hints of citrus and chiltepin along with crisp pickled nopales and spaghetti squash vinegar slaw with golden raisins and toasted pepita seeds
Angie’s Kick Ass Salsa
to highlight Angie’s Kick Ass Salsa Gourmet Salsa
Angies Kick Ass Salsa uses over 20 fresh ingredients for every batch of salsa. This isn't just salsa, its a symphony of flavors. (This also won 2017 and 2018 People's Choice Best Salsa from SAACA's Salsa, Tequila & Taco Challenge.)
Apple Creek Farms
to highlight lavender
A refreshing and delicate lavender lemonade
Boca Tacos Y Tequila
partnering up with Grand Canyon Brewery and Red’s Roasters
to highlight Dark beer and Roasted Chile
Slowly smoked beef with a beer reduction and a roasted Chile sauce
Served with samples of Grand Canyon Brewery Beer
BrushFire BBQ Co.
partnering up with Button Brew House
to highlight Chiltepín Red
Chiltepín Smoked Brisket
Mesquite smoked beef brisket brined with Button Brew Chiltepín Red beer
Served with samples of Button Brew House Beer
Casino Del Sol
partnering up with High Energy Agriculture and Double Check Ranch
to highlight Cabbage and Grass-fed Chuck Roast
Pastramied Chuck Roast Sliders
Anne's kraut, house made parker roll, horseradish-mustard
Casino Del Sol
partnering up with Covilli Brand Organics and Barrio Bread
to highlight Arizona Apples and Barrio Bread
Covilli Apple Butter
Stewed and caramelized Arizona Apples smeared over Barrio Bread with apple salad
Casino Del Sol
partnering up with Pascua Yaqui Tribe Department of Language and Culture and Youth Group
to highlight a Pascua Yaqui Tribe traditional dish
Three Sister’s Soup
Native beans, corn and squash
partnering up with Tortillas by Che West and Forbes Meat Co.
to highlight Flavor-infused tortillas and Chorizo
Taste the Market Tacos
Chorizo topped over flavor-infused tortillas
partnering up with Hamilton Distillers
to highlight Whiskey Del bac Dorado Mesquite Smoked
Dorado Pork Belly Waffle
A dorado chili glazed pork belly over a potato, cheddar, bacon waffle with
dorado maple syrup
Served with samples of Whiskey Del bac Dorado Mesquite Smoked
Cielos at The Lodge on the Desert
partnering up with Dos Manos Apiaries
to highlight Honey
Arizona fig toast, Dos Manos Honey, local pecan, blue cheese and cranberry
on Barrio Bread
Served with Prosecco
Commoner & Co.
partnering up with Summit Nut Co.
to highlight Pistachios
Chef Nottingham's Pistachio Pasta
House Pasta, Spanish romesco, Sauteed shrimp, Local Vegetables
Corazon Café & Catering
partnering up with Black Mesa Ranch Goat Cheese
to highlight Goat Cheese
partnering up with Three Wells Distilling
to highlight Three Wells Vodka
#drunkencocktails’ delicious Bloody Mary mix with Three Wells Vodka
Dulce Vida Tequila
to highlight Grapefruit-infused tequila and pineapple-lime-infused tequila
Grapefruit-infused tequila and pineapple-lime-infused tequila cocktails
Gringo Grill + Cantina
partnering up with Delgado's Food Service and San Xavier Cooperative Association
to highlight Cholla buds, cactus syrup and white tepary beans
Native Fry Bread of the Southwest
Native fry bread with cholla bud pico de gallo, cactus syrup and tepary bean hummus
partnering up with Presta Coffee Roasters
Heirlooms Farmers Market
featuring Taste of the Farmers Market
Samples and products from local vendors around Southern Arizona including Southwinds Farms, Robbs Family Farm, Chochise Family Farms, Wild Child Gardens, Sleeping Frog Farms, Sunflower Sprouts & Superfoods, English Family Fruit Farms, Fiore Di Capra Goat Cheese, Southwest Bee Supply, Tortilleria Arevalo, We Be Jamin' Farm, Durazo's Poco Loco Salsa, Breadsmith, Bajo Tierra Kitchen, Cafe Francais
partnering up with Top Knot Farms and Shamrock Foods
to highlight Duck and chicken liver and mushrooms
Duck and chicken liver pate
Puree of chicken and duck liver with shallots, mushrooms and splash of cognac
JW Marriott Tucson Starr Pass Resort & Spa
partnering up with White Lion Tea Company
to highlight Cranberry & Hibiscus Tea
Cranberry & Hibiscus Tea Tres Leche
Citron Cake with Cranberry and Hibiscus crema, cranberry compote, whipped cream and chocolate shavings
Served with samples of Cranberry Hibiscus Tea
partnering up with Iron John’s Brewing Co.
to highlight Iron John’s Brewing Co. Beer
Beer Battered Prawns
Lemony's Fermented Foods
partnering up with Fermented Tea Company Kombucha
to highlight Purple Ra!n Kombucha Tea Blend (Lady Earl Grey, Jasmine, and Lavender)
Purple Ra!n Sweet Rolls
Sourdough sweet bread with floral accents of Lady Earl Grey, Bergomot, Lavender, and Jasmine. Topped with a Kefir Frosting infused with hints of Lavender.
Served with Purple Ra!n Kombucha and Purple Haze CBD Hemp Kombucha
Loews Ventana Canyon Resort
partnering up with Pivot Produce
to highlight Arizona Apples
Mesquite smoked apple pie, acorn flour streusel
Served with fresh pressed apple cocktail
partnering up with Merchant's Garden AgroTech Inc.
Merchant Garden romaine, smoked trout, anchovy, egg yolk
Navigreat Fine Food Co.
to highlight Olive Oil, Olives, Local Arizona Dates and more
Samples from Local Arizona food manufacturers
Wide selection of olives, olive oil, and Arizona grown dates. Table will display dozens of Arizona food products in retail-ready packaging.
Nook. An Urban Kitchen
partnering up with Huss Brewing Co.
to highlight Huss Brewing Co.'s Orange Blossom and Koffee Kolsch
A sweet and spicy mole meatball made and paired with the infamous Koffee Kolsch
Fresh and flaky blueberry scones with the light and creamy Orange Blossom
Served with Huss Brewing Co.'s Papago Orange Blossom
Pima Community College - Hospitality Leadership
partnering up with Ramona Farms
to highlight the Tepary Bean
Pequeño - Tepary Bean Tamale & Sugar Pumpkin Tamale
A mini version of a traditional tamale.
Tepary Bean Tamale served with local verdolagas, whole tepary bean, Queso Fresco.
Sugar Calabaza Tamale - Picoso Apricot Chamoy
Served with Pumpkin and Ginger Aqua Fresca
Prep & Pastry
partnering up with Hayden Flour Mills
to highlight Flour
Hayden Mill French Toast
Hayden Mill Brioche, candied nuts, macerated berries and chia whipped butter.
Served with Rose Pedal Mimosa
to highlight Wine
partnering up with Arevalos Farm
to highlight Frjol Mechudo and Local chiles
Arevalos Farm's own genetic creation, "Frijol Mechudo" organic dry bean served refried with locally made, non GMO corn chips, Queen Ceviche salsas and cotija Mexican cheese
Reilly Craft Pizza & Drink
partnering up with 5 Sons Ranch and Dillinger Brewing Co.
to highlight Lamb and Beer--Serrano Seduction
Local Polenta with Local Lamb Sugo
Freshly milled polenta with braised 5 Sons Ranch lamb
Paired with samples of Serrano Seduction beer by Dillinger Brewing Co.
partnering up with Larry's Veggies
to highlight local produce
Roger Clyne's Mexican Moonshine Tequila
to highlight Roger Clyne's Mexican Moonshine Tequila
Food pairing with tequila tasting
Mango/Silver, Aged Sharp Cheddar/Reposado, Dark Chocolate with orange/Añejo
partnering up with Dragoon Brewing Co.
to highlight Stronghold Session Beer by Dragoon Brewing Co.
Braised Barbacoa Taco
Taco with Arizona Grown Beef Barbacoa braised in Dragoon's Session Stronghold Beer
Served with samples of Dragoon Stronghold Session Beer
The Gallery Golf Club
partnering up with Agritopia and Pueblo Vida Brewing Company
to highlight Majool Dates and Beer
Spicy Pork Belly Slider with Majool Date Jam
Grilled Pork Belly on a Brioche bun with a sweet date jam spread
Served with Pueblo Vida Brewing Company beer
The Grill at Hacienda Del Sol
partnering up with Pillsbury Wine Company, Shamrock and
Arbuckles Coffee Roaster
to highlight Pork Belly, Mango tea and Pillsbury Wine Company’s Arizona wine
Mango Tea Rubbed Pork Belly with Ginger Congee, Pickled Beet Relish
Arbuckles' Mango Tea Rubbed Pork Belly with Ginger Congee and Chile, Beet Relish
Served with wine from Pillsbury Wine Company
The Grill at Quail Creek
partnering up with E&R Pork
to highlight Pork shoulder
Asian Pulled Pork
Asian pulled pork, won ton, jicama slaw
Yellow Brick Coffee
partnering up with Elgin Distillery
to highlight Nitro Cold Brew, Hot Coffee and Elgin Distilled liquor
Hand-crafted coffee cocktails made with locally roasted coffee and Arizona Distilled liquor
Served with samples of Nitro Cold Brew and hot coffee
Chef Ryan Clark is a force in the culinary world and has been increasingly in demand nationally and internationally for his talents as chef, teacher, and restaurant consultant. His passion for farm to table cuisine has been an ongoing focus of his career, and the event is an opportunity to share that passion on a large scale. "This festival is unlike any event that we have in the region," said Clark. "Each station will be a unique opportunity for guests to interact with the chef preparing the dish, the farmer that produced the food and the brewer or distiller of the paired beverage, all served in one bite. The Arizona Farm & Food Festival is about providing a food-experience that facilitates building relationships and strengthening our community in an impactful way." Chef Ryan is currently the executive chef of Casino Del Sol where he oversees all culinary operations for the Forbes Four Star award-winning casino resort.
The Southern Arizona Arts & Cultural Alliance (SAACA) produces several culinary festivals throughout the year that highlight the region's vibrant culinary arts scene. This inaugural event represents a new partnership and a new model for the nonprofit organization, creating fresh avenues for integrating arts experiences that capture the spirit of the event. "The Arizona Farm & Food Festival is an investment in the sustainability of Arizona's cultural food heritage and connecting chefs and restaurants with local food producers supports preservation of our culture," said Kate Marquez, SAACA Executive Director. "Arts and culture provide foundational contributions to communities’ well-being. By supporting and developing innovative arts programming, we help create communities capable of positive, diverse and equitable public dialogue and action."
Tickets for the Arizona Farm & Food Festival are $35 for General Admission, which includes access to the AVA Amphitheater for the Arizona Food & Farm Festival, live cooking demos, activities, entertainment and menu samples. Second-tier tickets are $50 and include all General Admission benefits, as well as 10 wine, beer and spirits samplings for those over 21 only. Tickets are on sale now at www.SAACA.org.
AZ Farm & Food Festival
When: Saturday, Nov. 10, 2018 at 11:30 AM - 3 :00 PM
Where: Casino Del Sol’s AVA Amphitheater, 5655 W Valencia Rd, Tucson, AZ 85757
Tickets: $35 General Admission, $50 Upgraded Ticket with Alcohol Samplings
Phone: 520-797-3959 x 105
The Southern Arizona Arts & Cultural Alliance (SAACA) is a not-for-profit organization that exists to ensure that, through engagement in arts and culture, our communities produce strong, inspired citizens. SAACA enlists artists, businesses, governments, and individuals to expand artistic and cultural opportunities in their respective communities. To enhance access to the arts and to promote cultural awareness in the communities it serves, SAACA presents large-scale festivals, events and other programs. The Alliance also promotes multi-disciplinary educational opportunities in the arts and culture across all age groups.
About Casino Del Sol
Located in southwest metropolitan Tucson, Ariz., the Pascua Yaqui Tribe is a federally recognized tribe with nearly 20,000 enrolled members. The Tribe owns and operates several enterprises including Casino Del Sol, Arizona's only Forbes Four Star and AAA Four Diamond casino resort, one of the Best Hotels in Arizona named by U.S. News & World Report; Casino of the Sun; AVA Amphitheater, a 5,000-seat open-air concert venue named Casino Arena/Amphitheater of the Year by Casino Entertainment Awards; Sewailo Golf Club a par-72 championship course designed by Notah Begay III; and the Del Sol Marketplace. For more information, call 1-855-SOL-STAY (765-7829) or visit www.CasinoDelSol.com; Follow Casino Del Sol on Facebook and Twitter.
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