FARM TO TABLE FEAST

2017 Farm to Table Dinner

A Celebration of Southwestern & Authentic Mexican Cuisine

Please join us for the third annual VVS Farm to Table Feast on Saturday, September 30, between 3:00 PM and 7:00 PM and share in the seasonal bounty from local farms, including our very own here on the campus.  Seating is limited and tickets sell out fast – like the proverbial hotcakes – so be sure to register you and your guests today.

 A Celebration of Southwestern & Authentic  Mexican Cuisine spotlights delectable culinary creations by chefs:

Brian Widmer ~ Orchard Canyon on Oak Creek, Sedona
Michael Briggs ~ Verde Valley School, Sedona
Sam Williams ~ Garland’s Indian Gardens Cafe and Market, Sedona
Colibri Jiminez ’07 ~ Aventura Gastronómica, Mexico City
Colton Coburn-Wood ~ Lower Mills Tavern & Yellow Door Taqueria, Boston

As is the tradition, Farm to Table starts with a tour of the school’s scenic “beyond organic” farm with Farm Manager Mike Spielman and his earth-loving team. Here you can wander around the lush green plants enjoying tasty appetizers and refreshing beverages while watching the late afternoon light and shadows begin to transform Cathedral Rock.

Guests then meander through the campus grounds to the Head of School’s house for a tasting hour showcasing local wines, beers and soft drinks, and our very own VVS Jazz Ensemble. This is a time to gather convivially in the company of other guests and VVS staff and students, and continue to enjoy the breathtaking red rock landscape light show.

As the evening hues soften, the multi-course dinner is served al fresco overlooking the campus and beyond to Cathedral Rock. Typically the stars begin to shine in a spectacular celestial tapestry just as the delectable dessert and coffee are served. It truly is a memorable, sensory night – not to be missed!

2017 Farm to Table Menu Highlights

Black Bean Cracker with Fire Roasted Nopales, Blue Goat Cheese, Prickly Pear Jam

Vegan Pozole, Purple Cabbage, Avocado, Cilantro Garnish

VVS Farm Greens with Devil’s Claw Honey and Mesquite Vinaigrette,  Roasted Pumpkin, Shaved Carrots, Toasted Seeds, Puffed Sorghum

Beef Barbacoa, Garden Greens, Jalapeño, and Radish Taco

Mole Mushroom Dish

Mexican Cacao Cake with Spuds Vanilla Ice Cream

Brian Widmer
3rd Year Farm to Table Chef

Chef Brian Widmer is the mastermind behind the kitchen at Orchard Canyon on Oak Creek in Sedona (formerly Garland’s Oak Creek Lodge), where he creates and develops new recipes that add to Garland’s  well-known reputation for dining. An experienced executive chef from Maine, Brian comes from the culinary program at Johnson and Wales University in Providence, RI. Brian was a chef for Grand Canyon National Park Lodges for 13 years and spent 10 of those years at Phantom Ranch.

Michael Briggs
3rd Year Farm to Table Chef

A graduate of the Culinary Institute of America, chef Michael Briggs has refined his exceptional culinary skills for 20 years through extensive experience creating healthy, organic menus. Currently at Verde Valley School, Chef Michael utilizes its ever-growing organic garden to prepare everything from raw, fresh, simple ingredients. His passion for healthy, beautiful food has earned him the respect and appreciation of the students, faculty and staff who he serves.

Sam Williams
2nd Year Farm to Table Chef

Chef Sam from the Indian Gardens Cafe and Market in Sedona,  believes good food brings a community together. He is known for using classic techniques and modern plating styles while showcasing the natural flavors of an ingredient. He is passionate about supporting local growers and celebrating the bounty Northern Arizona has to offer.

Colibri Jiminez ’07

Chef Colibrí Jiménez, the creator of Aventura Gastronómica in Mexico City, Mexico, is dedicated to the research, rescue, positioning and promotion of Mexican cuisine. She has participated in international congresses and festivals in Italy, Japan, Spain and the United States. At the invitation of the Mexican government she has spent the last 4 years investigating the ingredients that keep Mexican cuisine alive: corn, maiz, cacao, beans, chiles, agaves and amaranth among others . In this way she connects with local governments to create productive chains that support the development of these ingredients and their rural communities. Colibri was recently selected by the Chamber of Deputies and the National Institute of Entrepreneurs as one of the 25 young people who is transforming Mexico.

Colton Coburn-Wood

Colton is the executive chef at Lower Mills Tavern and the recently opened Yellow Door Taqueria in the Lower Mills neighborhood on the  Dorchester/Milton line in Boston, Massachusetts.  Before joining the Lower Mills Tavern team, Coburn-Wood was chef de cuisine at Chris Douglass’ Ashmont Grill. Colton, who draws inspiration from an extensive background in French and Latin cuisine, has also cooked at La Verda, Petit Robert, Abbey Lane, and Hamersley’s Bistro, among other spots. Colton confesses to be a true taco lover, and at Yellow Door, his fine dining experience permeates the succinct menu of tacos and ceviches.

Colton is collaborating with Mike Spielman, who manages the VVS Farm, to source a variety of lesser known chiles for the Yellow Door Taqueria, as well as a supply of prickly pears that will be made into a jam to accompany his pork belly taco.

Colton was recently featured in  Boston Magazine.