|
SONORAN DESERT INFUSED DISHESDon't Miss the Moonlight Over the Mound Virtual GalaNothing energizes a Chef's imagination more than making a dish in their own kitchen, with a new ingredient that tantalizes their creativity and palate. Join us for our second annual engagement of the Valley's finest chefs for this online culinary gala.
Thursday, December 3, 2020, our featured professional chefs from the great states of Arizona and New Mexico, will be online, preparing specialties from their kitchens using the all natural, local ingredients packaged in the Gala baskets, now on sale. Cook along as you watch the Chefs create their unique delicious dishes. Gala baskets contain all the ingredients and an exclusive cookbook featuring each chef’s featured recipe plus more! Please join us for a LIVE “CHEF CHAT”, Thursday, December 3, 5:30pm. The Live program will be streamed and include Live musical performance and raffle. |
A BRILLIANT MENU
About the Chefs:
Tamara Sanger is the noted chef and owner of Tempe’s Cotton and Copper. Her desserts are renowned. This is her second year participating with Moonlight Over the Mound.
Brett Vibber likes to know how fresh his ingredients are and where they come from. He roots around in the dirt of the Arizona forests to find mushrooms and berries and somehow manages to harvest fruit from the tip-tops of huge Saguaros. He is the motivation and energy behind Wild AZ Cuisine.
Micah Wyzlic is the man responsible for the award-winning recipes served at his restaurant Phoenix City Grille. One of Chef Micah's favorite things to do in the kitchen is to work with foods and flavors that are rooted in the American Southwest. He particularly enjoys working with sauces and soups that incorporate those flavors.
Maria Parra Cano had a mother who taught her to cook and sent her on her culinary career path. She graduated from Scottsdale Culinary Institute - Le Cordon Bleu in 2006, and has been working with local community groups to expand their knowledge of ancestral/traditional foods. She is owner of Indigena.
Lois Frank is a Santa Fe, New Mexico based Native American Chef, a Native foods historian, culinary anthropologist, educator, photographer, organic gardener, and a James Beard Award winning cookbook author, for her book Foods of the Southwest Indian Nations. She is the chef/owner of Red Mesa Cuisine
Jaren Bates is working with Brett Vibber on their wild and delicious AZ Wild Cuisine offerings.
Tamara Sanger is the noted chef and owner of Tempe’s Cotton and Copper. Her desserts are renowned. This is her second year participating with Moonlight Over the Mound.
Brett Vibber likes to know how fresh his ingredients are and where they come from. He roots around in the dirt of the Arizona forests to find mushrooms and berries and somehow manages to harvest fruit from the tip-tops of huge Saguaros. He is the motivation and energy behind Wild AZ Cuisine.
Micah Wyzlic is the man responsible for the award-winning recipes served at his restaurant Phoenix City Grille. One of Chef Micah's favorite things to do in the kitchen is to work with foods and flavors that are rooted in the American Southwest. He particularly enjoys working with sauces and soups that incorporate those flavors.
Maria Parra Cano had a mother who taught her to cook and sent her on her culinary career path. She graduated from Scottsdale Culinary Institute - Le Cordon Bleu in 2006, and has been working with local community groups to expand their knowledge of ancestral/traditional foods. She is owner of Indigena.
Lois Frank is a Santa Fe, New Mexico based Native American Chef, a Native foods historian, culinary anthropologist, educator, photographer, organic gardener, and a James Beard Award winning cookbook author, for her book Foods of the Southwest Indian Nations. She is the chef/owner of Red Mesa Cuisine
Jaren Bates is working with Brett Vibber on their wild and delicious AZ Wild Cuisine offerings.
Menu ItemsGa’ivsa with Prickly Pear
Wild rabbit and mushroom sausage, fresh goat cheese, roasted squash, and 3 sisters compote by Chef Brett Viber _______ Smoked trout and pickled sweet corn mesquite dumplings by Chef Jaren Bates _______ More menu Items coming soon! |
|
The Basket, Cookbook, and Ingredients
When you buy a “basket” as part of the Moonlight Over the Mound Virtual Gala you will receive:
- The Sonoran Desert Recipes Cookbook, full of recipes from renowned chefs using ingredients from the desert.
- A link to cooking videos from 5 featured chefs
- Pre-portioned dry ingredients for the video recipes featuring products from Ramona Farms
- A fine art print, limited addition series by Amil Pedro, Gila River Indian Community artist and recipient of the Indian Living Treasure Award in 2006
- A raffle ticket for an exclusive surprise prize.
- A tote bag and face mask from Pueblo Grande Museum
- A one week exclusive opportunity to review and bid on silent auction items
- A link to our exclusive virtual event on December 3, 2020, 5:30pm which will include a “Chef Chat” with our featured chefs, musical performance by Randy Kemp and the raffle drawing!
- Support the Friends of Pueblo Grande Museum and the work of the museum.