Thanks to Debby for all of the pictures used in this blog post!
We had a great evening at the past Eatable Dinner with local food photographer, Debby Wolvos, Edible Phoenix and Chef Jeremy Pacheco of Lon’s. Also in attendance was Sam Pillsbury, who supplied the wine for the evening, pairing each dish perfectly and Jeff and Emma from Hayden Mills. At the dinner, we unveiled the first part of Arizona on a Plate to our guests, the magazine featuring the pictures will be available on Dec. 1st. Chef Pacheco prepared a meal that got us in the mood for fall and it was kind of my friendsgiving this year!
local blue oyster mushroom, baby turnips, scarlett frills, black pepper feta, mesquite vinaigrette
Pillsbury Reserve Chardonnay, 2014
Lon’s house-made guanciale, farm egg, parmigiano reggiano
Pillsbury Roan Red, 2014
Hayden Mills polenta, Lon’s pancetta, caramelized brussels sprouts, red wine jus
Pillsbury Diva, 2014
Hayden Mills semolina cake, cracked oats streussel & crow’s dairy quark ice cream
Pillsbury “Sweet Lies” Symphony