vol. 1, number 8 October, 2006

Slow Food Phoenix presents a very special benefit dinner:

THE FEAST IN THE DESERT

Sunday, October 15 - 3:00 p.m.

We'll enjoy an amazing multi-course meal prepared by chefs Chrysa Kaufman and Kevin Binkley in a spectacular outdoor setting at Ft. McDowell Adventures.

The menu will feature Valley-grown and desert-harvested seasonal specialties from the Valley's finest producers including:

Maya's Farm
McClendon's Select
Simply Bread
The Urban Farm
And more.

Note: This event will be filmed for a new PBS series on sustainable meals, the Endless Feast, which will debut in March 2007. All diners will need to complete and sign a release form in order to attend the dinner. Please bring the release form with you to the dinner on Sunday.

The cost is $75 per person, a portion of which will be tax deductible. Proceeds will help to fund Phoenix's "Slow Food is Local" farm tour in the spring of 2007.

For reservations, advance payment and to download a release form please visit www.ediblephoenix.com/endlessfeast or contact Pamela Hamilton, Edible Phoenix at 602-361-7363.

A limited number of places are available; remaining seats will be released to the general public on Wednesday, October 11.

For directions, please see www.fortmcdowelladventures.com and click on "The Map". It is the first left turn after the stoplight for the casino.

Warm regards,
Pamela L. Hamilton
Editor and Publisher, Edible Phoenix

Edible Phoenix

Mail:
Edible Phoenix
P.O. Box 9519
Phoenix AZ 85068

Telephone:
602-361-7363

Email:
general information: info@ediblephoenix.com
advertising information: ads@ediblephoenix.com
subscription information: info@ediblephoenix.com
news and events submissions: newsevents@ediblephoenix.com

Web Site :
www.ediblephoenix.com

Member of Edible Communities:
www.ediblecommunities.com

Slow Food Phoenix Feast in the Desert
Fort McDowell Adventures
Sunday October 15, 2006

Hors D'oeuvres
Cured salmon roulade, crostini, Desert Sweet Shrimp ceviche Urban Farm prickly pear margaritas

Salad course
McClendon Select dates and microgreens, crispy prosciutto and pomegranate
Callaghan Lisa's Select viogner and riesling blend

1st course
Maya's Farm guarijio squash blossoms stuffed with Black Mesa Ranch goat cheese on McClendon Select mizuna and arugula
Domain St. Michelle Blanc de Blanc "Luxe"

Main course
House-made, mesquite grilled boudin blanc sausages with Maya's Farm chard, i'itoi onions, apples and bacon accompanied by roasted and grilled squash, peppers, eggplant, turnips and carrots from Maya's Farm and McClendon Select
Colibri "Black Chinned" mourvedre

Dessert
Carol's Aravaipa Farm asian pears poached in red wine with white chocolate creme fraiche and Arizona pistachios

On the table
Assorted breads from Simply Bread with
olive oil from Queen Creek Olive Mill
Fiji water, lemonade

Chef Chrysa Kaufman, Rancho Pinot Grill
Chef Kevin Binkley, Binkley's
Flowers from Maya's at The Farm
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