Just to whet your appetite, here are descriptions of the creative dishes you can look forward to sampling at the Art of Plating 2020 fundraiser taking place Thursday, January 30, 2019.

To find out more about the event, read this article. Wanting to support a good cause? Buy your tickets online here—a portion of the proceeds will be donated to the Community Food Bank of Southern Arizona, a local organization that feeds the hungry and supports local farmers, schools, and food-centric careers.

Spoiler alert! Here are the Art of Plating chefs and their spectacular plates—the excitement is real.

Erika Bostick-Esham

Fonda La Hermanita

“Pollo y Flor de Jamaica”

• Yellow sumac chochoyotes in beet mole, hibiscus marinated chicken thigh, seasonal root vegetables

Mahmoud “Moody” Elbarasi

The Coronet

“Snapper and Alligator”

• Whole grilled Florida snapper, poached alligator tail, starfruit and citrus hot sauce served with swamp cabbage and ham salad and rum banana sorbet

Wendy Gauthier

Chef Chic

“Goat Cheese Flan” 

• Goat cheese flan with roasted root vegetables, carrot gelee, and celery sorbet

Roderick LeDesma

PY Steakhouse at Casino del Sol

“Steak & Eggs”

• Prime beef tartare, black trumpet mushrooms, egg, burnt allium, PY Steakhouse custom caviar

John Martinez

Tito & Pep

“Carne Asada Tartar Tostada”

• Carne asada, crispy tortilla

Maria Mazon

BOCA Tacos y Tequila

“Mar de Cortez” (Sonora in the Desert) 

• Shrimp escabeche with white onions, purple potatoes, microgreens, and oils and vinegars

Kyle Nottingham

Ares Collective

“Steak & Eggs”

• Snake River Farms beef tartare, translucent potato chips, frozen garden, sous vide egg yolk, salmon roe and squid ink tulle, mesquite ash chevre

Gina Skelton

First We Eat Catering

“Foie Gras Mousse”

• Foie Gras mousse, pear and shallot jam, fig fluid gel, crispy duck skin

David Solorzano

Penca

“Mole and Corn”

• Mole chicatana with flavors and textures of corn

Dominique Stoller

Doma’s Delights Catering & Personal Chef

“La Aceituna y El Pato” (The Olive & The Duck)

• Olive oil duck confit in red chile sauce stuffed into a warm corn tamale made with olive oil and duck fat, salty Spanish olive, sweet mandarin, chipotle “caviar” salsa, black olive “coral,” and salty Spanish olive “soil”

Matt Thompson

Nook

“Steak & Eggs”

• Sous vide hanger steak, shaved duck egg, parsley oil, chipotle pearls, cilantro crystals, glass potatoes

If you want to see our local culinary superstars in action and sample one-of-a-kind dishes, get your tickets to the Art of Plating fundraiser and spread the word.