The Queen Creek Botanical Gardens plans to take your farm to table experience to an ambient level on Thursday, Oct. 14 with its Farm to Fork event. This dining adventure will showcase the fresh bounty of the gardens, highlighting the finest seasonal ingredients. Prepared by local exquisite chefs bringing you an array of innovative culinary creations. Come taste a five-course tour exquisitely balanced with the perfectly paired wine or mocktail package (additional purchase at checkout). Their Master Sommelier will be on hand to answer any of your questions. Seating is extremely limited to ensure the finest experience.
In order to ensure the best dining experience they kindly ask that you read the information below.
* Food items such as hamburgers, steak or eggs cooked to order, raw fish, shellfish and raw egg Caesar salad.
"These items are cooked to order and may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
“Before placing your order, please inform your server if a person in your party has a food allergy.”
October's Farm to Fork at Queen Creek Botanical Gardens is tomorrow, so get your tickets today. Limited spots are still available. For additional information, go to www.dineatqcgardens.org and get tickets at https://www.eventbrite.com/e/
October's menu
Cherish Farm Fresh Eatery & Carlson Creek Vineyard
INTRODUCTION COURSE
Grilled Eggplant Bisque - Local Herb Focaccia Crostini, Lump Blue Crab, Heirloom Tomato Pico, Pumpkin Seed Oil.
SECOND COURSE
Pan Seared Apricot Chili Trout - Curry Goat Cheese, Blistered Fall Pear Medley, Micro Dill, Pickled Winter Vegetables, Arugula, Toasted Sunflower Seeds.
THIRD COURSE
Maple Bacon Duck Hash - Polenta Cake, Roasted Squash Puree, Daikon Sprouts, Pan Gravy, Red Pepper Coulis, Bourbon Drizzle.
FOURTH COURSE
Miso Braised Beef Chuck Rib - Celery Foamee, Charred Scallion Oil, Manchego Gratin, Fire Roasted Vegetables, Pan Demi Glaze.
FIFTH COURSE
Sweet Fall Nap - Roasted Pumpkin, Sweet Potato Puree, Chili Glaze, Pistachios, Whipped Cream Pop, Pumpkin Seed Oil.
Vegan Option - Veggie Wellington
The Queen Creek Botanical Gardens is located at 25002 S. 206th St. and the Farm to Fork event is from 5:30 to 9 p.m. Tickets are $135.
