"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 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
    602-528-3434


    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.