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!

VVS Farm featured in local film…

Chef Lisa Dahl, renowned restaurateur, author and philanthropist, not only lives and works here in the red rocks of Sedona, but is also an impassioned Locavore. Guess where she chooses to source local produce for her four Sedona restaurants?…. Why right here at the VVS Farm of course! This beautifully filmed, heartfelt, short video follows Lisa around our gardens as she shares why she cares about cooking with fresh-from-the-garden veggies and how a tragic event in her life only served to crystalize her culinary vision.

 

♥️🦋 Healing is an everyday job for all of us. I would like to share this small film by the amazing, Andrew Gooi with you today. Please enjoy. 🦋♥️

Posted by Lisa Dahl on Wednesday, September 20, 2017

Announcing the VVS Farm CSA!

What is a CSA?
Community Supported Agriculture (CSA)  reconnects people with the farms that produce their food, improving personal health, community vitality, and environmental stewardship. By registering as a Verde Valley School Farm CSA member you become a steward of the local farmland while investing in our school’s guiding principles of environmental stewardship, the value of physical labor, and service to others.

Customers support our farm through becoming members and buying a share of the year’s harvest in advance. Throughout the season, CSA members will receive a bounty of delicious, flavorful, local farm food with a monthly newsletter about the farm with special seasonal recipes.  Enjoy the bounty of our farm’s crops with your family!   

Continue Reading…

Farm to Table Dinner Highlights

After months of planning, the VVS farm’s harvest hit tables today during our inaugural Farm to Table Feast. The event was sold-out as diners from Sedona made their way to the VVS campus for a garden tour, appetizers and, the main event, Chef Brian Widmer’s three-course plated dinner.

The day kicked off with Farm Teacher Mike Spielman hosting tours of the farm. Student and faculty volunteers were also on hand to talk with diners about the farm as it is today, and about it’s beginnings two years ago. VVS Chef Mike Briggs provided a sampling menu in the garden, along with prickly pear punch made by Spielman and a group of students.

The group made its way to the Head of School’s house, and were greeted by Head of School Paul Amadio, his wife Donita, Board of Trustee members Jeremy Hayman, Randy Crewse and Frances Smith-Hawley as well as VVS teachers. Students served as the waitstaff and music was provided by VVS music teacher Cooper Evans. Wine tastings were provided by local vintners Chateau Tumbleweed and DA Ranch.

You can find photos of the dinner in the galleries section of the VVS website and the VVS Facebook page.
VVS would like to put forth a huge thank you to everyone – from diners to food purveyors – who made the day possible. As the tables were cleared, we started planning Farm to Table Feast 2016. Stay tuned.