Community Food Bank of Southern Arizona and chef Wendy Gauthier are delivering a “Farm to Table” dinner from 4:30 – 9 p.m. on Saturday, March 3.
Chef Wendy Gauthier, from Chef Chic, will be preparing dinner with locally-sourced food found right here in Southern Arizona.
Dinner will be located at Saint Ann’s Chapel and Ranch, which is outdoors on a lawn, so you’ll want to dress comfortably – perhaps a button-up shirt and cowboy boots.
Aside from dinner, there will be cocktails, music, and both live and silent auctions.
Tickets are $125 per person, or you can get an entire table that seats up to 10 people for $1,250.
If you’d like a vegetarian meal, you can contact the host by visiting communityfoodbank.org.
Farm to Table Dinner Menu
Appetizers
- Corn and shitake fritter
- Roasted beet and radish toast – with horseradish crème
- Parmesan crisps – with poblano mousse
Salad
- Warm mushroom, spinach, and butter lettuce salad – with pecans, goat cheese, and a bacon vinaigrette
Main Course
- Roasted garlic thyme clementine chicken – with potato, goat cheese, radish, beet cake, and sautéed greens
Dessert
- Burnt Honey Semifreddo – with a citrus compote
- Flourless Chocolate Pecan Cake
Saint Ann’s Chapel and Ranch is located at 5800 E. Santa Fe Pl. For more information or to request a vegetarian meal, visit communityfoodbank.org.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
