"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 elements @ Sanctuary on Camelback on Tuesday, May 12th.
    Make your reservation by calling (480) 948-2100.




    elements LogoFarmer in the House Menu:


    I.   cabbage:

    red cabbage cured salmon

    sweet and sour red cabbage, avocado and horseradish mousse, rye cracker

    Presented by: Chef Chad Anderson

    II.   beet:

    salted roasted beet gnocchi

    pistachio gremolata, basil emulsion, local goat cheese

    Presented by: Chef Chris Schuetta

    III.   fennel

    moroccan spiced lamb loin

    fennel confit, saffron butter

    Presented by: Chef Russell LaCasce

    IV.   carrot:

    spiced carrot polenta cake

    avocado ice cream, mint coconut consomme

    Presented by: Chefs Ana Garza and Nikole Pappas

    $135 per person, inclusive
    includes passed hors d'oeuvres, 4 course menu, and wine pairings