A trip to the bountiful desert
From farm- to- table dinners to chocolate olive oil, the Phoenix area is embracing a sustainable food future.
GILBERT, Ariz. — I was sitting at a seemingly endless table in the middle of a f ield, dining with 200 strangers on Marsala- braised lamb, wheat f lour cavatelli, minted eggplant and pistachio olive oil cake topped with lemon curd and camomile honey.
The farmers in attendance had spent hours preparing each course, which highlighted local ingredients. I could have been anywhere, perhaps in a French vineyard or on a Sonoma hillside.
But I was not. I was in the Phoenix suburb of Gilbert, at a communal dining experience called Outstanding in the Field. The Farm at Agritopia, which educates people about food production, hosted this farm- to- table- meets- city- slickers event. ( This year’s dates are Oct. 27 and 28, $ 215 per person. For information, go to www. outstandingin thefield. com/ south- events.)
Not only did it dispel my thoughts on food production in a desert but it also introduced me to how the Phoenix area is embracing a sustainable food future.
Thirsty? Arizona produces more than 100 wine varietals. And if you’re planning a picnic, you’ll find more than 40 farmers markets in the Phoenix area, all within 30 minutes of one another ( www. arizona farmersmarkets. com).
Here’s a peek at more experiences you can have in the area.
Chocolate olive oil
Or how about vegan bacon olive oil? These are just a few of the variations available at Queen Creek Olive Mill in Queen Creek, about 20 minutes southeast of Scottsdale
Queen Creek Olive Mill is Arizona’s f irst working olive farm, with 1,000 trees on 100 acres. My visit included a sampling of lively olive oils in such f lavors as blood orange, Mexican lime and even vanilla bean, all accompanied by f laky bread and plump Spanish olives.
The mill is owned by Perry and Brenda Rea, who sell pesticide- free oils and condiments.
My favorite oil? The roasted garlic, with an earthy f lavor and tang needed to create the perfect grilled cheese sandwich.
Info: 25062 S. Meridian Road, Queen Creek; ( 480) 888- 9290, www . queencreekolivemill. com. Daily tastings, tours and lunch available.
Get dirty at Singh Farms
“Food grown properly is magic,” said Ken Singh.
Ken and his wife, Lee, make the magic happen at Singh Farms, their 20- acre spread in Scottsdale where composting and using heirloom seeds and natural fertilizers are keys to growing bountiful crops.
The result? The shaded oasis that produces crops as diverse as sweet potatoes and peanuts.
“My father taught me the value of helping your fellow man and that every soul is important,” Ken Singh said. “Educating folks about respect for food and the environment brings me great happiness.”
Singh is always happy to provide visitors with tours of the farm, and on Saturdays, the property bustles with people shopping for produce, English Brothers apple cider, whole wheat and all- purpose f lours and freshly prepared meals, including chicken, pizza and grilled artichokes.
Info: 8900 E. Thomas Road, Scottsdale; www. facebook. com / singhfarms
Vegetable utopia
The farm- focused menu at FnB restaurant in Scottsdale draws lots of nearby residents, and for good reason. Carnivores, be warned. Chef Charleen Badman’s innovative take on vegetables might make you reconsider your diet.
During my meal, I was delighted by the shishito peppers with lime crema, kale- based falafel and eggplant with wheat- berry tabbouleh and goat cheese.
The roasted chicken with spaetzle would need to really be special, I thought, to outshine these vegetable starters, and it was. The chicken, served with sour cream and dill, was tender, with just the right amount of charred skin. The clas- sic dish brought the f lavor of the German old country to the heart of the Arizona desert.
FnB co- owner Pavle Milic has created an Arizona- only wine list for diners and has a label of his own, Los Milics, sold next door at Bodega Market. Visitors here can find Arizona- produced wines, olive oil, honey, pecans, artisan soaps, spice rubs and hot sauces. And, of course, prickly pear syrup is always a crowd pleaser to add a taste of the Southwest to your margarita.
Info: 7125 E. 5th Ave. No. 31,
Sangria and tequila too
My exploration provided a few great food history lessons as well. During a “Taste of Spain” at the Omni Scottsdale Resort & Spa at Montelucia, I learned that tapas originated when a Spanish king decreed that no wine should be served without food. Tastings are Wednesdays at 4: 30 p. m. They are complimentary for hotel guests and cost $ 10 for visitors. Reservations are not required. Info: To see the schedule of sangria tastings, go to www. lat. ms1UrXxfN.
At the Royal Palms Resort in Phoenix, a mixology class at the hotel’s Mix Up Bar served gardento- glass concoctions such as mezcal tequila with local honey, a blackberry ginger shrub, and a “seasonal smash” of muddled fresh fruits and herbs.
Mixers are offered at 3 p. m. daily to hotel guests. For information, go to www. lat. ms/ 1UrXxfN.
For tequila lovers, the choices are almost overwhelming at La Hacienda at the Fairmont Scottsdale Princess ( www. fairmont. com / scottsdale/ dining/ la- hacienda). But the restaurant’s tequila god or goddess ( think sommelier for tequila) will recommend a f light from more than 200 varieties. I enjoyed the Snake Bite cocktail with tequila, sotol ( a distilled spirit made from a desert plant in the agave family), mezcal and, yes, the head of a rattlesnake for decoration.
As I headed to the airport after my visit, I was certain that most of my pants would no longer f it. But what’s that saying about regrets? That’s right. I have none.