"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 multiple vineyards to be announced.
             (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 Vincent's on Camelback on Friday, April 10th.
    Make your reservation by calling (602) 224-0225 or clicking here.




    Vincent's Menu:


    Vincents LogoReception:

    Cauliflower Gougeres and Sweet Onion Tarts

    Unwooded Yalumba Chardonnay

    First Course:

    Sauteed Lemon Sole with Braised Radicchio and Baby Carrots

    Yalumba Viognier

    Second Course:

    Mustard-Brioche Crusted Rack of Lamb with Thyme Roasted Vegetables

    Yalumba Shiraz

    Third Course:

    Cheese Souffle with Duncan's Trading Co.'s Mixed Greens

    Yalumba Cabernet Sauvignon

    Dessert:

    Cassis Vacherin with Shaved Candied Beets

    $85 per person, plus tax and gratuity, inclusive of wine pairings