top of page
  • Writer's pictureDiana Brandt


Inspired by their vision for the future of school food and armed with the budget of the current National School Lunch Program (and a stack of cafeteria trays), top Arizona chefs have joined forces for a one-of-a-kind dinner to create awareness about the current state of food in schools. On Sunday, October 22, 2017 from 6-9 p.m. at The Farm at South Mountain, attendees can enjoy sweet and savory bites from more than a dozen of the Valley best chefs at Feeding the Future: School Lunch Inspired Bites and Beverages.

During the tasting event, diners will stroll through the Pecan Grove at The Farm at South Mountain enjoying elevated takes on childhood favorites. On the menu guests can look forward to dishes such as Tracy Dempsey's Savory Granola Parfait with labneh and roasted fruits and a Supai Red Corn Tamale crafted by Tamara Stanger (Helio Basic Brewing Company) and Danielle Leoni (The Breadfruit and Rum Bar). Whimsical takes on familiar school fare include Hummus Xpress chef Eddie Hantas' Garlic Hummus Pizza with pickled veggies, Kalamata olives, and feta cheese; a Three Sisters Taco Salad from Sacha Levine (Ocotillo) and Charleen Badman (FnB); and Coconut Breaded White Fish with sweet and sour dipping sauce and pineapple-cashew slaw from Billy Sims of Nine Degrees North Hospitality. Chef Doug Robson of Gallo Blaco and Otro Cafe will offer his classic Posole, while Sacha Levine, Charleen Badman, and Tracy Dempsey team up to offer Sloppy Joes with Grandma Marj’s carrot apple slaw.

Featured desserts such as "Adult Milk & Cookies" with strawberry macarons and nut milk from chefs Sarah Chisholm and Aaron Chamberlin round out the menu, along with Indian Fry Bread Crème Brûlée Doughnuts from Butch Tuan (Phoenix Children's Hospital) and Chia Seed Pudding with coconut cream fudge sauce and chocolate tahini cookie crumble by Sasha Raj (24 Carrots) and Casey Hopkins (Welcome Hospitality).

Phoenix area high school students Jason Forari and Michael Griffin will also join the lineup of talent to serve M&J Curry. The duo placed 3rd in a 2016 national competition that challenges high school students in cities across the nation to create healthy, appealing school meals. Beverages will be provided by the Arizona Vignerons Alliance, Helio Basin Brewing Company, and Peixoto Coffee Roasters in downtown Chandler.

Tickets to the event include food and two drink tickets and are on sale online for $79. All funds raised will go to support the Blue Watermelon project's efforts to help students grow up healthy with the knowledge and freedom to be nourished, ready to learn and poised for academic and social success.

For more information about the Blue Watermelon project, visit the Slow Food Phoenix website at

bottom of page