Catch Andrew Weil & Janos at Five-Course UA Fundraising Dinner April 6

Last modified on March 17th, 2017 at 1:57 pm

What
Secure, Sustaining & Sensational CEA Dinner
When
5:45 p.m. Thursday, April 6
Where
The Carriage House
125 S. Arizona Ave.

More Info
ceac.arizona.edu

While drought-resistant tepary beans can handle the desert, Tucson can access water-needy crops thanks to greenhouse, hydroponic, and aquaponic sciences.

The University of Arizona Controlled Environment Agriculture Center (CEAC) is hosting a five-course dinner with wine at 5:45 p.m. on Thursday, April 16 to showcase the foods currently being cultivated at CEAC and raise funds for ongoing research programs that continue the important work of assuring a secure, sustainable food supply for the planet.

Chef Janos Wilder will incorporate items grown at the CEAC and additional ingredients from local purveyors.

Special guest speakers will include Dr. Andrew Weil from the UA Center for Integrative Medicine and Dr. Joaquin Ruiz, UA Vice President for Innovation and Executive Dean for the College of Science.

Seats are $130 per person or $210 for two people. To purchase tickets, visit the Secure, Sustaining & Sensational CEA Dinner event page.

Secure, Sustaining & Sensational CEA Dinner Menu

First Course
  • Assorted Hors d’Oeuvres
Second Course
  • Salad – Field Mix of UA greens, watercress, tomatoes, radishes, scallions, popped amaranth, Tucson levain garlic croutons, Ishkashitaa date vinaigrette, Fiore di Capra, mushrooms
Third Course
  • Mushroom Baklava – Aravaipa fig jam, brodo foam
Fourth Course
  • Grilled Marinated Flank Steak – frijoles maneados, chile colorado, Gene’s escabeche
Fifth Course
  • Yuma Melon and Basil Sorbet – Kubota strawberries, mint syrup

For more information, call (520) 626-9566, email azsmith11@email.arizona.edu, or visit ceac.arizona.edu.

Jackie is a food writer and photographer native to Tucson. He enjoys neon-lit dinners and long crab walks on the beach. If you'd like to stalk him, visit jackietran.com