The yearly dinner is a fundraiser that aims to support and strengthen the local food system in Arizona. This year's focus is to promote a healthy immune system.
See in the video above what CultivEAT's farm-to-table dinner will look like!
The funds raised will be used to help support two causes: the Phoenix Food Co-op, which hopes to build and open a co-op grocery store in downtown Phoenix, and "Food as Medicine," an innovative culinary medicine program developed by UArizona's College of Medicine.
Tickets start at $125 and include a healthy spin on a Thanksgiving-style dinner. For more information, click here.
Wayne Coats, of Belly and Welcome Diner, Jose Jimenez, of Little Miss BBQ, Elle Murtagh, of The Coronado, John Cornelio, of Toduken, and Shane Jackson teamed up to create the menu. Dr. Shad Farshad Fani Marvasti, who works at UArizona's College of Medicine, also provided his expertise.
"We're doing a turkey main dish because turkey is really high in vitamin B. I'm doing a kale and quinoa stuffing with a spin on a green bean casserole using crispy shallots and mushrooms. Of course, we're doing a cranberry sauce but with less sugar," laughed Little Miss BBQ chef Jose Jimenez.
Kenny Barrett, director of Growhouse, said he is proud that this event weathered and survived the 2020 storm. He emphasized how it has been quite the production to make sure this event made the leap into 2021 — with COVID-19 protocols and all.
The event starts at 6 p.m.