On Sunday, October 23, some of the top chefs in Phoenix are gathering at the storied Farm at South Mountain for “An Afternoon at the Farm — Cultivating Future Culinarians.”
They’ll be cooking for guests who support the mission of Les Dames d’Escoffier International (LDEI), a worldwide philanthropic organization of professional women in the food, fine beverage and hospitality industry. [Disclosure: I have been a member of LDEI since 1999.]
A significant portion of the proceeds will go directly to the Arizona Chapter of C-CAP (Careers through Culinary Arts Program), which trains high school students in the culinary arts, preparing them for a career in cooking.
The Phoenix Chapter of LDEI only hosts a fundraiser every other year. The first Afternoon at The Farm sold out in a matter of days. We have increased the number of tickets available so if you are inclined, please think about spending this coming Sunday with the Dames, guest chefs, and like-minded food lovers who want to support the next generation of culinarians.
To entice you to come, take a peek at the menu and see who is coming to cook for you. There will be a cocktail reception to start, and wines paired with each course from Arizona’s own Dos Cabezas WineWorks.
Tickets are only $150 and just so you know how committed our own members are, each of the Dames have purchased at least one ticket.
Here is a link to purchase tickets from EventBrite. Hope you’ll be there on Sunday and support C-CAP. And if you can’t come, please consider a small donation. There is a button for that on the EventBrite page.
Phoenix Chapter of Les Dames d’Escoffier Presents:
Afternoon at The Farm
Cultivating Culinarians for the Future
Sunday, October 23rd 2016
11:30 a.m. until 4:00 p.m.
salmon cakes with citrus tartar salsa
Dame Judith Baigent-King
lamb chops with dried cherry chipotle sauce
Dame Donna Nordin
chilled cantaloupe soup
Dame Gwen Ashley Walters
grilled apple cheddar cheese sandwiches with fresh herbs
Dame Michelle Dudash
creamy crab on corn pancakes
Dame Barbara Pool Fenzl
Dame Kim Haasarud and Hannah Romberg
ceviche japonés in a yuzu and lime marinade with mitsuba and miyoga
Dame Helen Yung and Lori Hashimoto
caribbean vegetable ceviche with black beans, corn, root vegetables, lime marinade
Dame BJ Hernandez
greek spanakopita with marinated greek village salad confetti
Dame Eugenia Theodosopoulos
okra and oven dried tomato vol-au-vent with hollandaise
Dame Amy Binkley
spiced chicken, lamb kofta, pork satay and beef chimichurri skewers
baharat spiced yoghurt, peanut and chimichurri sauces | spiced pickled cucumber salad
west indies polenta
Chefs Chrysa Robertson, Danielle Leoni & Dame Tracey Dempsey
end of summer tabouli with feta and seeds | heirloom tomatoes with harissa salsa
grilled sweet potatoes with preserved lemon and yoghurt
Chef Sacha Levine
delicata squash upside down cake with labneh mousse and black walnut brittle
Chef Casey Hopkins
mini caramelized banana coconut crème brulee tart with pecan brittle dust
Chef Stacey Schulz-McDevitt
Dame Donna Nordin
old fashion butterscotch puddind with whipped cream and nutmeg
Dame Charleen Badman
DOS CABEZAS WINEWORKS
Dame Kelly Hearn Bostock