Verde Valley School Farm to Table

2018 Farm to Table Feast

With the arrival of Fall and its harvest offerings, Verde Valley School is preparing to celebrate its fourth annual Farm to Table Feast on Saturday, October 20 between 3:00-7:00 pm. The menu features foods sourced from the organic Verde Valley School Farm as well as local Arizona farmers, vintners, and brewers, and each year local chefs are invited to design, prepare and present the meal, including VVS’s very own Chef Michael Briggs. The VVS Farm to Table Feast is truly a locavore event and is especially significant this year as all proceeds will provide Weekend Meal Packs to food insecure children in the Verde Valley.

We are thrilled to share that the 2018 Farm to Table Feast will be prepared by Sedona’s very own celebrity, Chef Lisa Dahl. Here’s what Chef Lisa has to say about the occasion:

By having the opportunity to be a voice in the community, one inherits a social conscience.  Even in our somewhat affluent Verde Valley area, many kids go home to their families on the weekends, hungry. As a Chef, this hits home and is painful to hear. Although the Verde Valley means “green valley,” many of these children don’t have the pleasure of receiving the proper nutrition from meals served at home. This Farm to Table Feast event means so much more than just putting on a Chef coat and cooking. When I found out it supports the “Backpacks for Kids” program, which provides food for kids over the weekend in a backpack, I was all in. 

Being invited as the featured Chef has brought me so much joy because it allows me to do one of the things I love most – crafting a menu featuring local ingredients. The cherry on top is that some ingredients will come straight from the Verde Valley School Farm; it doesn’t get more local than that! 

To all 75 attendees that purchase a ticket for this unforgettable experience, please know that I will cook every meal with love and passion. Your taste buds will be filled with delight, and your hearts will dance with satisfaction. 

Fueled by the inspiration of my recent travels to Provence and through the collaboration with the Verde Valley School and their farm manager, Michael Spielman, we will be bringing you a plant-based dining and drinking extravaganza that you will all remember for years to come.

The Farm to Table Feast is held on the VVS campus with its stunning views of Sedona’s red rocks, at a time of day when the setting sun casts its magical colors on the magnificent high desert landscape. As is the tradition, the evening 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 gardens enjoying tasty small bites prepared by Chef Michael Briggs, refreshing beverages and entertainment by VVS music students. Guests will then proceed up to the Chapel patio for appetizers and then on to dinner at the Head of School’s house for dinner, both prepared by Chef Lisa Dahl.

Tickets, at $150 each, are limited to 75 guests this year and are available for purchase online by clicking HERE or calling Kris Fritz at 928-284-2272 ext 10 or emailing kfritz@vvsaz.org.

We hope you can join us for this nutritious and delicious celebration of all that exemplifies the very best in supporting and eating LOCAL!

Holiday Season Community Service

Caroline Diehl
Director of Global Goals & Equestrian Programs

The December Food Neighbors Project Collection for the Village of Oak Creek was held at Webers Supermarket on Saturday, 12/9. VVS students Sara, Jamie, Camille and Valys volunteered with Caroline. It was a fabulous collection which greatly helped to restock the shelves of the VVS Pantry and will provide the food for our Weekend Meal Packs for hungry kids at Big Park and Desert Star. Eleven faculty also provided a green bag of food again this month as part of our new-this-year “VVS Neighborhood”.

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VVS Helps Kids Against Hunger

Saturday, October 3 a group of VVS students helped the Verde Valley Chapter of Kids Against Hunger pack 250,o00 nutritionally complete meals. The meals are used in anti-hunger initiatives around the world, including in the Backpacks for Kids program that VVS takes part in.

Teams assembled at the Verde Valley Fairgrounds in three shifts on Saturday. By 3:00 they had bagged a quarter million fresh ingredient packaged meals (each designed to provide six servings) through an assembly line approach.

Learn more about Kids for Hunger at http://www.kidsagainsthunger.org/ and learn more about service opportunities from CAS coordinators Taylor Roholt and Jenae McCarroll.

Judy and Julianne on the assembly line.

Judy and Julianne on the assembly line.