Last month, I wrote about the FarmTable brunch on Sunday, Oct. 14, sponsored by the Edible Exchange and featuring three of the Valley’s top chefs. Well, the menu was just released.
FarmTable brunch menu
- Chef Matt Carter: Crab & ham hock crepe with guaillio chile Hollandaise sauce
- Chef Aaron May: Frittata with sausage, peppers, onions & Superstitions Farm ricotta cheese and tomato salad
- Chef Beau MacMillan: Banana breakfast brulee with passion fruit curd and salted caramel
The 11:30 a.m. brunch is open to the general public, who will be able to meet local dairy farmers, tour the farm, interact with the farm animals, tour the garden, take a hayride and learn how to churn butter.
The barn at Superstition Farm will be transformed into a “farm-chic†restaurant complete with comfortable seating areas, dining tables and a full bar.
Tickets (available here) are $75++ per person, and a portion of proceeds will benefit the Desert Willow Educational Garden. Tickets also include cocktails, hors d’oeuvres, entertainment, and shwag bag.
Earlier
