Jun. 8, 2016. After returning from cooking at the James Beard House in New York, Chef Dustin Christofolo created a wine dinner menu as an ode to the seasonal ingredient that the Arizona summer brings. For this sold out Farmer’s Table Dinner, Chef Dustin partnered with The Farm's resident grower, Maya Dailey of Maya’s Farm and Sam Pillsbury of Pillsbury Wine Company. Menu: 1st Course Maya's Foraged Garden Smoked Beets, Zucchini Ribbons, Kale Chips, Grilled Onion Jam,Farro, Sorrel Aioli, Confit Tomatoes, Carrot Puree paired with 2015 Pillsbury Rose 2nd Course Smoked Trout, Crispy Spring Onion, Bread Spoons, Basil Oil, Baby Carrots, Pickled Nasturtium Seeds, Raisin Vinaigrette paired with 2014 Pillsbury Viognier 3rd Course Arizona Mangalitsa Pork Crimson Lentils, Heirloom Tomato, Eggplant Escabeche, Salsa Verde, Arugula paired with 2014 Pillsbury Roan Red 4th Course Panna Cotta Nectarine, Candied Citrus, Berries, Peach Broth, Sorbet paired with 2013 Pillsbury Sweet Lies Cocktail

Photography by The Farm at South Mountain
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