Farm to Fork Dinner!

  (Gilbert, Arizona)
Enjoy local produce, meat and dairy prepared by a local chef!
[ Member listing ]

May Chef du Moo dinner

This month’s Chef du Moo Dinner is supporting the Gilbert Historical Museum, where the mission is “Explore the Past, Experience the Present, Imagine the Future”.  Opened as a museum in 1982, it is housed in what was an elementary school built in 1913.  It is the only building in Gilbert on the National Register of Historic Places and displays photographs, artifacts, and documents that preserve the history of the community.  Residents of the Valley and out of town visitors alike enjoy seeing these things that remind them of home and the way it used to be.  Growing from a small agricultural town to a booming community of over 220,000, the unique history of Gilbert is found in the museum. Owner of Udder Delights and Superstition Farm Dairy, Casey Stechnij remarked, “Combining the ‘Chef du Moo’ series with a fundraiser for the Gilbert Historical Museum seemed a perfect fit.  We are bringing back a sense of the hometown feeling by enjoying fresh, locally produced foods, remembering our roots and getting to know local farmers, ranchers & chefs!  Guests are served family style while listening to live music as the sun sets…it just doesn’t get any better than this!”

 

Local businesses Dick’s Smoked Meats and Down Under Wine Bar will prepare the dinner.  They are presenting the Aussie Spring Salsa Challenge”, which includes a cocktail hour with fresh farmers cheese hor d’oeuvers and the following four-course extravaganza.  Guests will mingle with the local providers and the friendly animals at Superstition Farm.  Cocktails begin at 5:30, dinner served at 6:30pm.

 

*Dick’s Special Cornish Game Hen in citrus marinade on a bed of fresh organic salad greens, pickled Chiogga Beets, farmers’ cheese and a spicy mango salsa! It can be accompanied by a  Sauvignon Blanc recommended by Phil of Down Under Wines.

 

Smoked Pork pulled by Dick’s own bare mitts, sandwiched by two thin pineapple slices, drizzled with sweet BBQ sauce and spicy salsa.  Paired with sumptuous nests of new potatoes and an optional Pinot Noir.

 

 It’s that time of year, and this main course has ‘Graduated’ Aussie-style! Barbeque Ribs dry smoked with Dicks special rub…and “Harvard” beets.  Melt in your mouth pork paired with a sweet, tart side of organic roasted beets and a trio of fresh salsas. A perfect pairing with an Aussie Shiraz!

 

Chef Jennifer Johnson will deliver a sweet treat from Udder Delights for the dinner finale’!

 

The next and final Chef du Moo dinner for this spring will be held June 19th and presented by Chef Jeff Flancer of Flancer’s Café.  More details will be available soon!

 

 Price: $40 per person. (Drinks extra) Seating will be limited and tickets are available at www.superstitionfarm.com.  25% of drink sales will benefit the Gilbert Historical Museum.

 

Please visit www.superstitionfarm.com  for more details.

 

Tags:
Bookmark:    add to del.icio.us del.icio.us   add to technorati Technorati   add to Digg Digg   add to Google Google   add to stumbleupon StumbleUpon
 
 
Comments:

Post a Comment:
Comments are closed for this entry.

RSS feed for Farm to Fork Dinner! blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll