“Past to Present”

November 24th, 2017 50 mile dinner

4:30 PM Reception Appetizers

Glass Gem Corn Cracker | Pickled Tohono Chul Devil’s Claw

Nopales Fritos | Preserved Tohono Chul Grape | Beet Chip

Fry Bread | Avocado Mousse | Mustard | Candied Tomato

6:00 PM Local Dinner

Tohono Chul White Sage Pinole | Honey Roasted Local Squash

Cold Mesquite Smoked San Xavier Cholla Buds | Fried Okra

Roasted Yucca Foam

Creosote Tea | Amaranth Stuffed Forbes Quail | Wolfberry Berry

San Xavier O’odham pea | Agave-Epazote Cube

Fire Pit Rabbit | Arizona Pecan | Hayden Flour Mills Sonora Wheat Pilaf

Roasted O’odham Corn | Ramona Farms White Tepary Bean

Barrel Cactus Pudding | Tohono Chul Citrus

Mesquite Caramelized I’itoi | Cheri’s Prickly Pear Yolk