"Farmer in the House"

Hello Fine Dining Friends,

Pat DuncanI host a series of dinners every year at some of my favorite restaurants across the valley. These elegant evenings, known as "Farmer in the House", feature special one night menus, created by our most innovative chef/clients. Though not vegetarian, the menus showcase the exotic fruits and vegetables from my boutique sustainable farm. We align with a vineyard partner, or pair each course with wines thoughtfully selected by the chefs and the restaurant's sommelier.

We donate a portion of the evening's proceeds to the Association of Arizona Food Banks (see letter below from Virginia Skinner, Director of Development), so that we might assist in feeding hungry, less fortunate Arizonans.

I hope you'll consider joining us at more than one event, as each location's menu is truly unique.

Very best wishes for a beautiful Arizona spring,

Patrick Duncan

Spring 2015 "Farmer in the House" Dining Schedule

  • Friday, April 10th - Chef/Owners Vincent and Leevon Guerithault and Vincent on Camelback with vineyard partner to be determined
             (602) 224-0225
  • Wednesday, April 15th - Executive Chef Charles Kassels and El Chorro Lodge with multiple vineyards
             (480) 948-5170
  • Wednesday, April 22nd (Earth Day) - Executive Chef Christopher Nicosia and Sassi with multiple vineyards
             (480) 502-9095
  • Thursday, April 30th - Chef/Owner Carolyn Ellis and Arcadia Farms Cafe with multiple vineyards
             (480) 941-5665
  • Tuesday, May 12th - Executive Chef Beau MacMillan and elements at Sanctuary Resort with vineyard partner to be determined
             (480) 948-2100
  • Monday, May 18th - Executive Chef Chuck Wiley and Cafe ZuZu at Hotel Valley Ho with Swanson Vineyards
             (480) 421-7997
  • AAFB logoWednesday, May 27th - Chef/Owners Kevin and Amy Binkley and Binkley's Restaurant with multiple vineyards
             (480) 437-2370

  • A Letter from Virginia B. Skinner

    If any of you do not know about the Association of Arizona Food Banks, we are an association of 5 member regional food banks that collectively serve the entire state - getting food to families in need at approximately 1,700 locations. This week about 90,000 Arizonans will seek food assistance.

    Our job:

  • Bring donated and purchased food (produce and other) to the food banks from in and beyond AZ. We've handled 42 million pounds in the last 12 months.
  • Dinner Series ChefsAdvocate at the state and national level for improved nutrition assistance programs, e.g. school meals, food stamp access, fresh produce access in the WIC (Women, Infant, Children) Program.
  • Coordinate statewide multi food bank activities such as major food drives, educational conferences etc.
  • Thanks for your support!

    Virginia B. Skinner
    Director of Development
    Association of Arizona Food Banks
    2100 N. Central Avenue, Suite 230
    Phoenix, AZ, 85004-1400

    Below, you'll find last year's menu from Binkley's Restaurant:

    Binkley's Menu:

    Cherry Tomato Ceviche

    spot prawn, radish, pickled red onion, sea beans, taro root chips, sweet soy, cilantro

    Dom Figuerrassi "Gris de Gris" (Provence) '13

    Kale & Prosciutto Salad

    chevre, raspberries, turnips, hazelnuts, horseradish vinaigrette

    Királyudvar "Sec" Tokaji Furmint (Tokaj) '11

    Sweet Carrot Soup

    lobster, baby squash, orange, parsley

    "Boomtown" by Dusted Valley Vintners Chardonnay (Columbia Valley) '13

    Vegetable Beef "Stew"

    filet mignon tips, haricots verts, eggplant, spring onions, mizuna

    Sanctuary, "Usibelli Vineyard" Cabernet Sauvignon (Rutherford) '10

    Beet Mozzarella

    roasted baby beets, arugula, apricots, pine nut biscotti, white truffle honey

    Domaine Huet, "Demi-Sec" Chenin Blanc (Vouvray) '07

    Melon Granite

    peach, zucchini bread croutons, vanilla crème fraiche, candied basil

    Romano Dogliotti, "La Caudrina" Moscato (Asti) NV
    $96 per person, plus tax and gratuity. Optional $50 for wine pairings.