"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

9th Annual "Farmer in the House" Dining Series
Spring 2015 Dining Schedule:

Hosted by Pat Duncan and Arizona's most talented chefs. Each chef creates a one night mneu, utlizing Duncan's Trading Company's seasonal fruits and vegetables, paired with thoughtfully selected wines. Proceeds benefitting the Association of Arizona Food Banks.

Please make your reservations at each individual venue. I hope to see you on multiple evenings, as each menu is unique. Vineyard partners, menus, wine pairings, and price will be posted as they become available.

  • Vincent on Camelback, Phoenix: Friday, April 10th with chef/owners Vincent and Leevon Guerithault and Organic Wine from Yalumba Family Vignerons, in South Australia, see menu below.
             (602) 224-0225
  • El Chorro Lodge, Paradise Valley: Wednesday, April 15th with Executive Chef Charles Kassels and multiple vineyards to be announced.
             (480) 948-5170
  • Sassi Ristorante, Pinnacle Peak Scottsdale: Wednesday, April 22nd (Earth Day) with Executive Chef Christopher Nicosia and multiple vineyards to be announced.
             (480) 502-9095
  • Arcadia Farms Cafe, Scottsdale: Thursday, April 30th with Chef/Owner Carolyn Ellis and Foris Vineyards, Rogue Valley, Oregon.
             (480) 941-5665
  • elements @ Sanctuary on Camelback, Paradise Valley: Tuesday, May 12th with Executive Chef Beau MacMillan and vineyard partner to be announced.
             (480) 948-2100
  • Cafe ZuZu @ Hotel Valley Ho, Scottsdale: Monday, May 18th with Executive Chef Chuck Wiley and Swanson Vineyards, Napa Valley, CA.
             (480) 421-7997
  • AAFB logoBinkley's Restaurant, Cave Creek: Wednesday, May 27th with chef/owners Kevin and Amy Binkley and multiple vineyards to be announced.
             (480) 437-2370

  • A Letter from AAFB

    The vision of the Association of Arizona Food Banks (AAFB) is a hunger-free Arizona. AAFB’s mission is to deliver food and services to food banks and foster relationships in support of our commitment to eliminate hunger. Central to the mission is moving families toward food security - the ability to access food on a regular basis from normal food channels to maintain an active and healthy life.

    AAFB addresses hunger and food security through several approaches:

  • Food distribution: AAFB delivered 22 million pounds of donated or purchased food, the equivalent of 18.3 million meals, to member food banks in the last year.
  • Dinner Series ChefsChildhood hunger: Increasing participation in School Breakfast, expanding the summer food program, and encouraging eligible schools to pursue the Community Eligibility Provision to offer free meals to all children.
  • Referrals to the public: AAFB provides information by phone and website that annually guide 2,000 households in need to emergency and longer term food assistance programs statewide.
  • Coordination: Serving as the central point of contact for sponsors and food banks to host regional/statewide food drives.
  • Advocacy: Working at the state administrative and legislative level for policies and programs that address hunger and related issues.
  • We rely on the support of individuals, corporations and foundations to meet our mission. Thank you for your commitment to a hunger-free Arizona.

    Zee Peters
    Director of Development & Marketing
    Association of Arizona Food Banks
    2100 N. Central Avenue, Suite 230
    Phoenix, AZ, 85004-1400

    Below, you'll find this year's menu for Binkley's Restaurant on Wednesday, May 27th.
    Make your reservation by calling (480) 437-2370.

    Farmer in the House Menu:

    Passed Hors d'Oeuvres

    Varichon & Clerc, Blanc de Blancs, Brut (Savoir) NV

    Cherry tomato on brioche with basil
    Tongue² - Deer tongue lettuce wrap with corned beef tongue
    Little gem lettuce with shrimp salad
    Cucumber with sweet peppers
    Rainbow chard with chilled truffle fondue

    Parsley Vichyssoise

    Sweet Baby Carrot Salad

    Michel Dutour Chardonnay (Pouilly-Fuisse) 2012

    kale, radish, sweet corn relish

    Mozzarella with Sorrel and Orange

    Fried Green Tomatoes

    Jean Baptiste Adam Riesling (Alsace) 2011

    baby arugula, pancetta, charred eggplant, pepper jelly

    Kale Chimichurri over Polenta

    Lobster Stuffed Squash Blossoms

    August Kessller Pinot Noir (Pfalz) 2010

    basil, shaved baby fennel, orange

    Fried Cabbage with Pickled Mustard Seeds

    Beef Braised Treviso

    Caine & Fable Cabernet Sauvignon (Paso Robles) 2013

    slow cooked prime rib, baby leeks, parsley, horseradish

    Peach Bomb wiht Borage

    Butter Braised Spring Onions

    Godelia Mancia (Bierzo) 2010

    dried cherry tomatoes, roasted baby turnips, Brillat Savarin

    Reverse Root Beer Float
    Candy Apple Crème Brûlée
    Digestif Siphon

    Beet Sponge Cake

    Bodegas Borsao Grenache Rose (Campo de Borja) 2014

    cherries, pistachios, vanilla-honey crème anglaise

    Items listed in italics are amuse bouche & hors d'oeuvres.

    $95 per person, plus tax and service. Wine pairings extra.