Tanque Verde Guest Ranch

Chef Kalon Wall from Colorado will be creating the dinner while using the ancient art of open flame cooking and elements of the Sonoran desert. Wall says, “this simple style of cooking using what’s available in the landscape connects the people to the land.”

Speaking of the land, you’ll be eating and listening to the live music out in a remote desert area — which will be revealed once you purchase your tickets.

Tickets are $110 per person, which includes food and all live performances, or there’s a discounted ticket at $50 per person, but does not include food.

The food tickets must be purchased before Thursday, March 28.

At the fundraiser they’ll be offering tastings of more than 30 wines from 20 Arizona Wine Growers Association members, and some craft beer brought to you by Public Brewhouse.

University of Arizona’s Executive Chef Michael Omo is paring up your glasses of wine with tapas-style bites made from locally sourced ingredients. Plus, by the end of the night, you’ll go home with a custom-etched 16 ounce crystal wine glass.

Aside from all of the sipping and eating, you’ll be able to meet Arizona winemakers while soaking in the live music by award-winning guitarist Eduardo Minozzi Costa.

Early Bird Tickets are $95 per person if you reserve your spot before Friday, March 22. After that the tickets will be $105 each.