The 10th annual celebration of “tequila,” made from the blue agave plant, was celebrated by party goers on Friday, March 30, 2012 at Desert Botanical Garden, 2101 N. Galvin Parkway, Phoenix, Arizona. An array of margaritas made with a variety of tequilas, including Arizona-owned Cruz Tequila’s Silver and Reposado, were available for sampling by the 1,400 attendees.

Unlimited selections of mouth-watering gourmet treats were served by the best Valley caterers and restaurants, including Santa Barbara Catering Company. Santa Barbara’s colorful display of fresh flowers, set over striking black and white polka dot linens were attention-grabbing and fun!

Servers from Santa Barbara Catering were dressed in distinctive black tee’s prominently displaying slogans promoting the components of the hand-passed appetizers. Guests enjoyed Santa Barbara’s:

* Cactus Fritters & Fried Nopale Fingers served with a Spicy Southwestern
Dipping Sauce

* Cajeta (Caramel) Ding Dongs Dipped in Chocolate

In between nibbles, Latin bands spiced up the night with lively and captivating performances by:

* DJ Miguel Ivery
* Fuerza Caribe
* Grupo Liberdade
* Ritmo Latino
* Sergio Mendoza y la Orkesta

Proceeds from the annual celebration benefitted the Garden’s numerous events and programs.

Over 500 of Phoenix’s prominent business women gathered together for lunch, to hear a presentation by “A-list” designer Charlotte Moss, and to raise funds for the museum’s educational programs and exhibits.

The Valley’s most notable interior designers brought their personal flair and panache to the event by donating one-of-a-kind seasonally-inspired centerpieces. The room was overflowing with breathtaking design creations that were later purchased by the guests.

The sea foam green floor-length linens and raspberry colored napkins covering each of the 50 tables, served as the platform for the designers’ favorite colors. A profusion of shades, from ladylike pastel pink, pale violet lilac, soft lemon, to bright orange and mossy green adorned the distinctive centerpieces. Blooming orchids, roses, peonies, tulips, hydrangeas and hyacinths were the focal point at nearly every table. As guests viewed the parade of tables their attention turned to the finite elements of detail. Accent items incorporated into the showpieces included twigs, baskets, ribbons, boots, bunnies, eggs, dolls, candles, and in one case, Chanel handbags. Ironically, one item not permitted to be used was living “moss” due to the museum’s requirements of prohibiting plant materials.

Upon arrival, servers passed Champagne, white wine and sparkling water garnished with a lime pinwheel, to the guests as they visited in the Museum’s elegant Sculpture Garden.

Once seated, a French Niçoise Salad, composed of thirteen separate items, was preset at each place setting. The main course salad included: Lolla Rosa Bibb Lettuce, Perfectly Seared Ahi Tuna, Sliced Boiled Egg, Black Nicoise Olives, Watermelon Radishes, Grilled Potatoes, Haricot Verts, Marinated Cherry Tomatoes, Roasted Orange Cauliflower, Roasted Purple Cauliflower, Persion Cucumbers, Roasted Asparagus and Meyer Lemon Vinaigrette served in a shot glass atop each plate. A freshly baked Gruyére Cheese Roll accompanied the salad.

Mini pink and white cakes were the perfect dessert accessory to accent the beautiful tables. Santa Barbara chefs created the chic Almond Cream Filled
White Cakes Topped with Raspberry Butter Cream and a Single Fresh Berry,
and Coconut Cream Filled White Cakes Topped with Butter Cream and Coconut.
Raspberry Iced Tea, White Wine and Organic Coffee were served tableside with
the meal.

Charlotte Moss, whose luxurious decorating techniques and passionate design philosophy, mesmerized the audience with stories about the iconic women
designers who have influenced her graceful style. Traditional Home magazine considers Charlotte to be among the top twenty designers in the country. She is a frequent contributor to the Wall Street Journal, House Beautiful, Veranda, Elle Décor, Traditional Home, and Architectural Digest. She has written seven books, and designed many collections of china, fabric, carpet, decorative accessories and home fragrance.

Guests were treated to a signed copy of the guest of honor’s newest book, “Charlotte Moss Decorates: The Art of Creating Elegant and Inspired Rooms.” This book, her seventh, contains over 200 photographs that offer the reader “quick doses” of decorating advice with recommendations for Moss’s favorite flowers and fragrances for the final flourish in creating the perfect room.

To ensure a successful program, Santa Barbara Catering incorporated an abundance of staff to flawlessly execute the event. Three separate serving stations were built surrounding the Great Hall, including an outdoor kitchen. Twenty chefs, numerous captains, 50 servers and additional support staff were engaged for the event. The plating of 13 separate items on the salad was a major undertaking. Every food item had a specific position on the plate that it demanded to be showcased. This is a glimpse of the assembly line of the Santa Barbara team who created this special meal:

The annual fundraising program was underwritten by My Sister’s Closet.

A special thanks to Darrylee Cohen of Haute Photographs (www.hautephotographs.com) for permission to use her beautiful photographs in this article.

Two special holidays are coming up soon, Easter on Sunday, April 8, and Mother’s Day on Sunday, May 13. Why not give your mom a break from the kitchen by reserving a table at either of the outdoor brunch celebrations for these occasions at The Farm at South Mountain? Then, spend time with your family exploring the farm grounds and lounging or playing under the pecan trees.

The Farm’s 12-acre pecan grove will be decked out with festive floral-decorated picnic tables, a delectable buffet brunch, and an appearance by the Easter Bunny on April 8th. Always a popular attraction, catered by Santa Barbara Catering Company, this year’s Easter event offers ten separate seating times beginning at 9:00 a.m. through 12:15 p.m.

Menu offerings on Easter Sunday include an extensive buffet with Freshly Baked Pastries, Fresh Salads, Farm Style Scrambled Eggs, Pecan Honey Glazed French Toast, Country Potatoes & More! And Easter wouldn’t be complete without an assortment of Baked Goods and Candy such as Carrot Cupcakes, Pecan Diamonds, Chocolate Dipped Strawberries and Short Bread Cookies.

For Mother’s Day, guests can choose from an array of food stations including an Omelet Station with customized Meat, Cheese and Vegetable fillings, to a Pastry Station featuring assorted breads and sweets. The main buffet offers a selection of Salads, Quiche, Pecan French Toast, Braised Beef Short Ribs, Potatoes and more! The grand finale, and a favorite of all families, is the Dessert Station brimming with a delicious array of treats!

The Farm at South Mountain is located at 32nd Street and Southern in Phoenix. Call (480) 471-5224 to reserve your table for Easter today! Please Note that cancellations will not be accepted after Wednesday, April 4th, 2012 for this event. All seating for these special events will be held outdoors, so remember to dress accordingly.

Check back for more details and reservation information for Mother’s Day after Easter!

Pat Christofolo, President of SBCC, had this to say about the new venue that opened last fall:

“We are absolutely thrilled to have been selected to manage this popular dining spot at Phoenix Art Museum. Our team is in place, our local seasonally focused menu has been refined and we’re happy to provide museum visitors with an artfully delicious dining experience.”

Palette focuses on fresh, local, sustainable regional menu items that out-of-town visitors and museum guests alike, will be delighted to experience. This concept supports SBCC’s goal of showcasing Arizona farmers and producers.

Palette’s logo depicts a fresh and natural color graphic of four bowls of seasonally inspired-soup highlighted beside the name of the restaurant. This design can be interpreted as a play on the words “palate”, meaning a “sense of taste”, or viewed as “an artist’s palette of a pool of paint colors.”

A few highlights of the menu include:

• Roasted Beet Salad, Heirloom Lettuce, Goat Cheese, Pistachios & Sherry Vinaigrette

• Pulled Pork Sliders with Dave’s BBQ Mop Sauce, Crispy Cole Slaw & Toasted Buns

• Truffled Wild Mushroom Macaroni and Cheese with Gruyere, Fontina & Buttered Bread Crumbs

• Seasonal Tart with Wilted Spinach, Mushrooms, Feta Cheese & Pesto. Served with Baby Lettuce Salad

• Angus Burger, Crispy Bacon, Pickled Red Onions, Aged Cheddar & Arugula. Served with Parmesan-Herb Fries

• Salmon Filet, Roasted with Lemon and Herbs, Local Vegetables, Arugula & Mustard Sage Vinaigrette

• Chocolate Brownies and Lemon Bars

Guests can choose to dine in the spacious dining room, outdoors on the Sculpture Garden Patio, or take-away a coffee and bakery items to enjoy later. Palette’s hours:

Wednesday 11:00 am – 8:00 pm
Thursday–Saturday 11:00 am – 3:30 pm
Sunday Brunch 10:00 am – 2:00 pm
First Fridays Special Events: 6:00 pm – 8:00 pm

• Fresh Spinach Benedict with Local Ham, Creamy Hollandaise & Roasted Vegetable Potato Hash

Brunch is served weekly on Sundays featuring an array of delicious breakfast, egg specialties and brunch items.

Palette offers something special the First Friday of every month. From wine tastings to pop-up dining with local chefs, guests are treated to a fun and interesting experience each month.

Palette proudly supports and appreciates Arizona farmers and producers for their dedicated efforts and commitment to sustainable methods. The restaurant exclusively features wines and beers made in Arizona. Visitors will find an array of local fare products from olives and oils, to homemade salsas, pastas, crackers and honey, all available for sale to enjoy at home.

Further details about the Fall/Winter Menu at Palette, including Sunday brunch, can be found on the website: www.PhxArt.org/Palette Reservations are not necessary, but can be made by calling 602 257 2191.

Palette is the third venue added to the family of restaurants that Santa Barbara Catering manages. The other popular local-fare focused restaurants include The Farm Kitchen at 32nd Street & Southern, and The House at Secret Garden at 25th Street and Baseline Road.

In the past I have worked for Fortune 500s, government agencies, national charities and local 501c3s, but there is nothing quite like working with your family. Having a family business means everyone has to pitch in, that weekends and national holidays don’t always mean a day off, that you had better learn new skills fast, and that job titles don’t mean much, since everyone has their name on the door. It is a blessing that I count daily. It is also not for the faint of heart.

Pat Christofolo is someone who understands this all too well. She grew up working for her family and has carried that tradition onward. She is a legend in the Valley, but while restaurants and catering may be her business, it is family that is her life’s calling.

First and foremost, can I share that Pat greets you like a long-lost friend, even if you are newly introduced. She did the first time I met her and she still does. She welcomes with a hug, not just a hello. She wastes no time offering you a seat, something to drink, asks if the temperature is okay. That is just who Pat is. She wants to make sure that you are served, comfortable and at home. No wonder she has been in the business of serving people since the early 70′s.

Pat comes from a family of restauranteurs. Her father opened up the Italian deli Capistrano’s in Tempe in 1974. Pat started out by going in to work with her Dad every day. She watched her father give up a lot to start the business, but she also learned how customers respond when you give them what they are wanting. The deli was renowned for its hand-made foods and for delicacies in from New York that you couldn’t find elsewhere in the Valley. The work was hard, but gratifying and she says this exposure to the family business early in her life has shaped her family and own businesses as an adult.

By the early 1980′s Pat was a new mother and was looking to create a business that worked for her and her young son, Dustin. She started a sandwich shop, Out to Lunch, and then another and another. After a decade, she sold the business and ventured into catering. It has by chance that she was called for her first catering job when a law firm called wanting an omelette bar for an event they were holding. She started Santa Barbara Catering as a result. But the difference between a restaurant and catering weren’t lost on her, and Pat got involved with the International Caterers Association looking to learn more about trends, food styling, and how to build her business. She now serves as their President Elect. Her success did not go unnoticed. In 1997, Wayne Smith, the owner of the Farm at South Mountain, asked Pat to take over the Farm Kitchen. She then went on to start Quiessence and the Morning Glory cafe. Chef Greg LaPrad is now at the helm in those kitchens and Pat continues to run both Santa Barbara Catering and the Farm Kitchen. She is not one to sit still.

In the past year and a half she went into business with family once again. This time with her son Dustin, opening the House at Secret Garden.

She and Dustin have always been very close. They were bonded in a way that only a family that does business together can understand. It was very much shaped by the relationship Pat had with her own family growing up with their restaurant. She had watched Dustin in the kitchen over the years and saw how natural it was for him. She saw his attention to detail, his thoughtfulness about the food he was preparing, and importantly in the restaurant business, his palate and understanding of flavors. Her son has the same spirit and passion for preparing and creating good food that she saw in her father and herself. As any good mom, and business owner would, Pat made sure that if Dustin was serious about cooking that he learn the business. He worked in the front of the house at Quiessence and then went on to culinary school at the French Culinary Institute in New York and then in Italy. I wrote once about Dustin and what he is doing at House at Secret Garden. His years of growing in the family business have certainly served him as well. The culinary talent in that family is inherent. (You can read that post about Dustin and the House at Secret Garden here.)

Pat has always been passionate about cooking seasonally. She shares this with Dustin too. As a caterer she knows that to serve foods in season, means planning in advance. With events being planned sometimes up to 18 months in advance, Pat has taken care to educate her staff on what foods are in season throughout the year, so they can help their clients plan accordingly. She has seen the shift in customers education and passion about eating seasonally and having organic, local produce served. Pat was the first caterer in town to change to greener, more environmentally-friendly paper products. She says that it is not acceptable to not be interested in where your food comes from, or how it is grown.

Pat’s newest venture is Palette, the cafe at the Phoenix Art Museum. Just looking at the menu makes me hungry. Once again, Pat has taken her love of good food, her years of experience and her dedication to fresh, simple flavors and created an outstanding menu. Truffled wild mushroom macaroni and cheese alone is worth a trip to check it out. The Farmer’s Market Omelet on their brunch menu is another I want to investigate. It comes as no surprise that Pat has been able to turn a museum cafe into a destination dining spot. Palette is open during the day Wednesday thru Sundays and on First Fridays for evening events. Palette offers catering for special events at the museum from Santa Barbara Catering. If you are looking for a caterer somewhere else, Pat’s Santa Barbara Catering is the preferred caterer for many of the top event venues all over town. Just thinking about all she does is exhausting. I am not sure where she finds the time or energy, because Pat clearly gives every venture 100% of herself.

This past fall, Sean and I were invited to enjoy a evening at the House at Secret Garden for a dinner honoring local food producers. It was a beautiful evening with a fun mix of people who share our same passion for producing and enjoying good food. With Dustin’s incredible dishes coming out course after course, and Pat’s perfect touch for bringing people and food together, it was an evening we are still talking about. Pillsbury Winery, Crow’s Dairy, Hickman’s Family Farm, Black Mesa Ranch, The Meat Shop, Queen Creek Olive Mill were but a few of our dinner companions. If you wanted to know where local food comes from, it was all around the tables inside the Secret Garden’s Urban Barn. And like us, these businesses are not just local, many are also family ventures. Which made it all the more fitting that it was Pat at the head of the table, where the matriarch of Valley dining should sit.

To read more the evening, you can find the article The Arizona Republic wrote here. All photos courtesy of Santa Barbara Catering.

Santa Barbara Catering
480.921.3150
www.santabarbaracatering.com

The House at Secret Garden
2501 East Baseline Road
Phoenix, AZ
602-243-8539
www.houseatsecretgarden.com

Farm Kitchen
6106 S. 32nd Street
Phoenix, AZ 85042
602.276.6545
www.thefarmatsouthmountain.com

Palette
1625 North Central Avenue
Phoenix, AZ 85004
602.257.2191
www.phxartcafe.com/palette

The profitable event drew over 250 attendees, and raised over $41,000 in funding for programs that help children, seniors, homeless individuals and working-poor families in Tempe.

Lobby

North Patio

The festive setting at Tempe Center for the Arts allowed guests to mingle and dine inside the Lobby, and outdoors on the North Patio beside the sparkling Reflecting Pool.  The views of the newly-opened, brilliantly-blue Tempe Town Lake Pedestrian Bridge made the perfect backdrop to showcase this event.

Tempe Town Lake Pedestrian Bridge

Music was provided by renowned musician Alice Tatum and her Jazz band.

Alice Tatum Jazz Band

Guests were delighted with the menu featuring four food stations with ingredients inspired by Native American, Mexican and Southwestern cuisine, as well as a focus on local Arizona ingredients. Guests enjoyed:

- Pork, Chicken and Cheese Enchiladas made Tableside
- Dos Equis-Braised Beef Short Ribs and Poblano Whipped Potatoes Topped with Baby Arugula and a Dollop of Mexican Crèma

Sautéed Sweet Mexican Shrimp with Smoked Tomato Grits

- Sautéed Sweet Mexican Shrimp Served atop Smoked Tomato Grits and Petite Cilantro

Nopales Fritters with Chipotle Aioli

- Nopales (Cactus) Fritters Topped with Chipotle Aioli
- Sweet Potato & Green Chili Tamales with Ancho Braised Pork
- Sweet Corn Tamales with Queso Fresco
- Grilled Salmon Skewers with Lavender Butter Sauce
- Grilled Vegetable Platter, Finished With a Honey Glaze
- Local Tepary Bean Purée with Grilled Breads

Butternut Squash Soup Sips with Shredded Beef Empanadas

- Butternut Squash Soup Sips presented in Espresso Cups and Topped with Toasted Coriander and Crème Fraîche, and served with Shredded Beef Empanadas
- Local Citrus Fruit Salad including Tangerines, Tangelos, Oranges,
Grapefruit and Blood Oranges

Pecan, Brown Sugar and Sweet Potato Empanadas

Southwestern Dessert Minis:
- Pecan, Brown Sugar, and Sweet Potato Empanadas
- “Farmer’s Cheese” Organic Cheesecake Bites
- Tres Leches
- Caramel Pot De Crème
- Local-Date Cake

A very special thanks to the vendors who contributed to this event:

Action Wine
Alice Tatum Jazz Band
Aztec Specialty Produce
European Imports, Ltd.
Four Peaks Brewery
Pro Em Professional Event Management
Shamrock Foods

For information about being a First Crush Event Sponsor or volunteering at the Tempe Community Action Agency:

Tempe Community Action Agency (TCAA)
2150 E. Orange Street, Tempe, Arizona 85281
Telephone: 480 350 5822
bethf@tempeaction.org
www.tempeaction.org

The festivities began at the historical 1918-built Bentley Projects, a 22,000
square-foot venue with soaring bow-trussed ceilings and clerestory windows
located in downtown Phoenix. The bride and groom were married in front of a
custom backdrop featuring a Manzanita Tree, decorated with gorgeous hand-
selected flowers.

After the ceremony, guests noshed on:

Raw Seasonal Vegetable Shooters Served with Pesto Sauce

Edible Porcelain Spoons filled with Spicy Tuna Tartare, Micro Arugula and Wasabi Aioli

Mini Panini’s served on a Baguette with Prosciutto, Soprassata and Fontina Cheese

Tempura Squash Blossoms Filled with Herbed Goat Cheese and Pine Nuts in a Broth of Roasted Tomato Sauce

Plus, an exquisite Fruit and Cheese display.

Favorite Mocktails included a Lemon-Mint Spritzer topped off with a floating candied orange chip.

And a Hand Squeezed Citrus Mintade Garnished with a Sweet Glazed Fresh Pansy Flower.

Guests were then shuttled up the street to the Phoenix Art Museum for the reception.  As they entered the museum, they were greeted by a floral “wall” and uniquely showcased seating assignments nestled in fresh orchids.

Upon entering the Great Hall, guests were wowed by decked out twinkling white-lit trees, elegant tall floral bouquets, an array of vintage books, and modern leather lounge furniture surrounding an oversized dance floor.

The happy bride and groom took their turn on the dance floor enjoying their first dance as a newly married couple.  Guests then enjoyed their first course:

A Favorite of Breanne & Chris; the Deconstructed Chopped Salad was Served with a shot of House Made Italian Vinaigrette.

Toasts were made, stories were shared, and four unique “small plate” food stations opened for the main course, giving guests the chance to sample favorites of the happy couple as they made their way around the Great Hall.

Herb Roasted Chicken Breast Served with Fingerling Potatoes and Sautéed Seasonal Vegetables in a Natural Jus

Open Faced Ravioli made with Herbed Semolina Pasta, Sautéed Spring Vegetables, Goat Cheese, Oven Dried Tomatoes and Arugula Pesto Sauce

Tenderloin of Beef with Whipped Potatoes and Wild Mushroom Sauce

Seasonal Station
Creamed Corn
Herbed Summer Risotto
Roasted Tomatoes
Grilled Asparagus with Sea Salt and Cracked Pepper
Seasoned Sweet Potato Spears
Sautéed Seasonal Vegetables with Olive Oil and Fresh Garlic

Guests ended the meal by dining on wedding cake, Mini Pies and of course a Chocolate Dipping Sauce for Petite Churros

The celebration continued throughout the evening with dancing and photo booth pictures (with wild props!) captured for cherished memories of the beautiful event.

This fabulous wedding was made possible by the dedication and talents of many vendors, including:

Wedding Coordinator & Event Décor:  Victoria Canada Weddings &  Events
Ceremony Venue:  Bentley Projects
Reception Venue:  Phoenix Art Museum
Florist:  Petal Pusher
Photography:  Melissa Jill Photography
Linens:  Wildflower Linen
Make-up:  Corinna Cooke
Cake:  Sedona Cake Couture
Calligraphy:  Jennifer Schmitt Calligraphy
Programs:  Celebrations in Paper
Ceremony Music:  String Serenade
DJ: Desert House Productions
Guest Transportation;  Ollie the Trolley
Rentals:  Classic Party Rentals
Videographer:  Bright Bokeh
Catering:  Santa Barbara Catering Company

This year’s station featured stone ground corn hotcakes topped with spicy white bean dip, adobe pulled pork and roasted corn relish. Guests watched on as our chef’s flipped hotcakes and topped them off to order.

The SBCC team got into the spirit wearing custom made menu t-shirts that read “Hotcakes!!!” and “Chocolate, mmmm” as they passed out food to the 1400 attendees. (From left to right, Jake, Nicole, Melissan, Steve)

Amazing seasonal and local vegetable arrangements were the perfect touch to our station this year. Thank you to Tamara Noack from Petal Pushers for donating the beautiful arrangements.

Produce was locally sourced from Mclendon’s Select Farmers Market and handpicked by our owner, Pat. We were even able to use the produce after the event!

Voted “#1 Caterer” By Ranking Arizona, there were lots of brochures and goodies for guests to read as they awaited their delicious food.

You have never seen anything like this before! Steve and Jake took turns passing out chocolate Churros while wearing this custom “balloon backpack” where a giant illuminated balloon seemed to magically float above the guests.

People got a riot out of chasing down the “Churro Men” with the big SBCC logo balloon lighting the sky wherever they went.

Over 70 students from Sullivan University’s Culinary Arts, Baking & Pastry Arts programs were in town last month, and were fortunate to spend a half-day touring South Phoenix’s historical Farm at South Mountain.  The Kentucky based University students got to talk with the property’s business owners about the impact of sustainability in an urban community.

When Pat Christofolo, owner of Santa Barbara Catering Company, and operator of The Farm at South Mountain, learned the students were visiting the area, she saw the opportunity to help them discover more about urban agriculture, what it takes to manage a small family farm, and how chefs support farm-to-table locally produced products.

The sunny afternoon began with The Farm’s owner, Wayne Smith, sharing the story of how The Farm at South Mountain, 32^nd Street and Southern, Phoenix, was originally developed.  The students learned that the 12-acre organic, sustainable oasis sitting in the heart of Phoenix was first conceived by Dwight Heard, benefactor of the famous Heard Museum, in the 1920’s.  Smith shared that Heard, a real estate investor, had the vision to subdivide the property into two-acre parcels which he sold for $1,150 each.  With each purchase, the new owners received a cow and fifty chickens to provide sustenance and continual food sources.  Smith continues to preserve the rural tranquility and vision of sustainability by offering independently owned small businesses the ability to contribute to the cultural, educational, restorative and economic environment of this historic property.

A buffet lunch, created by The Farm Kitchen (owned by Santa Barbara Catering Company), was served on the patio of Morning Glory Café.  Delicious local, seasonal fare was featured on the menu.

                              Seasonal Sandwiches

                              Roasted Sweet Potato Salad

The students were delighted to hear from Chef Greg LaPrad, Executive Chef at Quiessence Restaurant. Chef Greg is well recognized for his culinary philosophy dedicated to serving the best food products that Arizona has to offer. He uses traditional culinary techniques in his cuisine, such as creating handmade charcuterie, and focusing on daily menu creations inspired by the season’s best products. His menu includes items from his favorite suppliers of Arizona wines, olives, pork, beef and produce. He talked about the challenges involved with committing to this practice while operating his successful restaurant.

Phoenix’s Most Famous Farmer, Maya Dailey, took the students on a tour of her beautiful gardens and discussed the steps she takes to develop specialty produce products to meet the desires of local Phoenix chefs, who now support her unique garden varietals on their menus.

The students wrapped up the afternoon by touring the Farm’s other small businesses including Square Food Academy, The Artists Studio, The Retreat and the Cactus Greenhouse.

Summing up the afternoon to a fellow attendee, we overheard one of the culinary student’s share his take on the day’s activities. “What a great session! I have a much better understanding of the connection to what I create in the kitchen to the links between farming, food, health and the local economy.”

The Farm at South Mountain was delighted to offer this unique experience to help educate tomorrow’s future chefs and culinary leaders about the importance of sustainability practices.

For the past two months, no one is singin’ the blues at The House at Secret Garden (Santa Barbara Catering Company’s sister property) since it started “Blues in the Barn,” a no cover charge event held every first Wednesday of the month, from 6-9 PM.  Located in the property’s rustic Urban Barn, Paris James has been rockin the “house”, or should we say “barn” down, every month while patrons snack on pork sliders, cheese platters, and discounted bottles of wine while listening to the soulful sounds of Phoenix’s favorite bluesician.

Due to the popularity of the event, reservations are not accepted and seating is on a first-come, first-serve basis in The Urban Barn.

The January performance was filled to capacity ten minutes after the doors opened.  When a few guests found themselves arriving to late for a seat in the barn, they elected to enjoy dinner in The House prior to joining in on the musical festivities later that evening.

According to Co-owner Pat Christofolo, “Once the weather turns warmer, The House plans on expanding our Blues night onto the grounds surrounding the barn.  We’re preparing for next month’s event now, and making plans to add additional seating so more guests can enjoy Paris’ great country-blues music.”

Details:
First Wednesday’s of the Month
6-9 PM
The Urban Barn
(Located behind the House at Secret Garden)
2501 E. Baseline Road
Phoenix, AZ 85042
602.243.8539
www.houseatsecretgarden
info@houseatsecretgarden