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
- Salad – Field Mix of UA greens, watercress, tomatoes, radishes, scallions, popped amaranth, Tucson levain garlic croutons, Ishkashitaa date vinaigrette, Fiore di Capra, mushrooms
- Mushroom Baklava – Aravaipa fig jam, brodo foam
- Grilled Marinated Flank Steak – frijoles maneados, chile colorado, Gene’s escabeche
- Yuma Melon and Basil Sorbet – Kubota strawberries, mint syrup
For more information, call (520) 626-9566, email firstname.lastname@example.org, or visit ceac.arizona.edu.