Farm to Table Women Winemaker’s Dinner. Pre-order and pay online today. We will have your complete dinner packed up in disposable containers, ready to be enjoyed at home. And…don’t forget the wine!
Dinner for 4: $130 (tax additional)
Dinner for 2: $65 (tax additional)
FARM-TO-TABLE WINEMAKER MENU:
STARTER
Homemade Giardiniera of Pickled Baby Carrots, Baby Cauliflower and Beets
SALAD
Lyonnaise Salad with Shallots, Bacon and Soft Boiled Egg
SOUP
Fennel-Potato Soup with Leeks and Truffle Oil
ENTRÉE
Prosciutto Wrapped Two Wash Chicken with Carrot Top Pesto
Savory Bread Pudding with Noble Bread, Baby Kale, Rosemary and Mushrooms
DESSERT
Lemon Panna Cotta
Featured Winemaker of the Evening…Cambria Estate Winery
Santa Maria Valley, Central Coast, California
Katherine’s Vineyard Signature Collection, Chardonnay, 2015 (+$30)
A spectrum of fruit flavors ranging from mango to Meyer lemon and a rich texture framed by refreshing natural acidity.
Julia’s Signature, Pinot Noir, 2015 (+$65)
With a deep, dark color, and blueberry, blackberry and earth aromas and flavors, this wine is full on the palate with firm yet balanced tannins.
Pickup available Friday (12pm to 4pm) at The Marketplace
Friday night Farm-to-Table Dinner offerings will change weekly and will be available in our online market so you can plan ahead. Choose “in-store” or “curbside” and we’ll have your order ready.
Unfortunately we cannot accommodate any food modifications for our Farm-to-Table dinner orders.
Winemaker notes…
With only 497 cases produced, The Signature Collection Chardonnay from Katherine's Vineyard combines beauty and power. This wine presents a medley of orange blossom, ripe tangerine, citrus zest, and brioche aromas. Mineral notes provide a strong contrast to the core of pink grapefruit, passion fruit, and crème brûlée flavors. Bright acidity is balanced by texture in the mid-palate, while a hint of wet stone carries through in the long finish.
About Duncan’s Trading Co.
Pat Duncan (gentleman farmer) is a fourth generation Arizona farmer, who began his farming career the summer of his 8th birthday, hoeing weeds and helping with the irrigation of the family farm's (Agricultural Enterprises Inc.), cotton, alfalfa and grain fields throughout the southwest valley. Pat became a tractor operator at the age of 10, and a regional supervisor at 16.
While still in highschool, at his father's suggestion and with great encouragement and assistance, leased 35 acres in Laveen for cotton production. The profit from the crops both paid college tuition, and instilled a strong entreprenurial spirit. Post college, Pat founded Agrizona III, a Laveen and South Mountain based farming operation engaged in producing the traditional Arizona crops he had grown up with, and began growing broccoli, cantaloupes and watermelons with AEI.
The early '90s brought urban encroachment and dwindling commodity prices, which prompted exploration into alternative, specialty crops. An informal poll of some of the valley's most influential chefs produced a resounding "YES", when asked if there was interest in fresher, locally grown exotic produce. In 1996, with tremendous input from the local chef community, Pat started growing exotic, specialty produce full time. His brother's Sunfresh Farms (now Duncan Family Farms), had already begun growing conventional vegetables, and they provided valuable experience.
Today, Duncan’s Trading Co. continues to work very closely with local chefs, relying on their input to maintain the very highest quality in over 150 varieties of seasonal sustainable specialties produced by the farm.