SATURDAY, MARCH 13TH, 2021 - Join us for our auction and live video! Scan QR code or visit: The Community ...
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SATURDAY, MARCH 13TH, 2021 Join us for our auction and live video! Scan QR code or visit: communityfoodbank.org/farm-to-table (520) 770-7815 • hsalmon@communityfoodbank.org
Welcome
Thank you for joining us for our first ever virtual Farm to Table event! This
year we’re bringing together our community for a live video and online silent
auc�on. You will learn about some of our programs that, with your support,
will con�nue empowering our community. You can support our programs
through the Fund-A-Need op�on on our auc�on page. Plus, Chef Janos will
show you how to cook a delicious meal that you can follow using produce
sourced from farms that we partner with in our community.
If you have any ques�ons or need assistance, contact Hannah Salmon at
(520) 770-7815 or at hsalmon@communityfoodbank.org
Meet Your Host
Michael McDonald is the Chief Execu�ve Officer
of the Community Food Bank of Southern
Arizona. A na�ve Tucsonan, Michael has served in
leadership posi�ons at southern Arizona
nonprofits for over three decades. When he’s not
serving local causes, Michael enjoys �me with his
children and grandchildren, gardening, and loudly
playing the piano badly.
Meet the Chef
James Beard award-winning Chef Janos Wilder
began his culinary odyssey in his teens. He honed
his skills in Colorado, Santa Fe, and Bordeaux,
France where, working in Michelin starred
restaurants, he studied French classical and
nouvelle cuisine and developed his signature
style using local ingredients and flavors. Upon
moving to Tucson, he opened his eponymous
restaurant in 1983 and has been feeding
Tucsonans ever since. In 2020, Wilder was
honored as by the Associa�on of Fundraising
Professionals as Tucson’s Outstanding Volunteer
Fundraiser.
Event Program
Introduction
with Michael McDonald, CEO, hosting from Las Milpitas Community Farm
Farm Tour
with Erick Meza, Las Milpitas Farm Education Coordinator
Growing Veggies
How one family learns and grows at the farm
Produce Rescue and Re-Packing
with Nogales Operations Manager, Efrain Trigueras
Impact of Distributing Rescued Produce
with Chief Operations Officer, Dana Yost
How School Pantries Help Families
with Child Nutrition Programs Coordinator, Linda Kraemer
Cooking Demonstration
with Chef Janos Wilder
How the Santa Cruz River Farmers’ Market
is Supporting Local Growers
with Market Network and Advocacy Coordinator, Abigail Plano
Goodbye & Thank You
Silent Auction
Opens Saturday, March 13th, 2021 at 4pm (MST)
Closes Sunday, March 14th, 2021 at 8pm (MST)
A compila�on of over 50 auc�on items ranging in value will be available for
bid. Bidders will need to register to bid, but there is no fee to par�cipate.
Join us for our auction and live video!
Scan QR code or visit:
communityfoodbank.org/farm-to-table
(520) 770-7815 • hsalmon@communityfoodbank.org
Silent and Fund-A-Need
Auctions
Check out our online silent auc�on for a great selec�on of items to bid on,
from cooking classes with a local chef to a private whiskey tas�ng and
dis�llery tour. All silent auc�on proceeds support our mission of building a
healthy, hunger-free community.
You can also make an immediate impact on our community by dona�ng to
our Fund-A-Need auc�on! Pledge your support for a community need, from
fresh produce for school pantries to keeping our farmers' markets running.
Choose the program that ma�ers most to you, and donate knowing that
you're making a difference.
Thanks to a generous gi� from Hank and Chris Shea, all Fund-A-Need
dona�ons will be matched up to $25,000! Your dona�on today makes double
the impact.
100% of Fund-A-Need support qualifies for the Arizona Charitable Tax Credit.
Cooking Demo Recipes
Join Chef Janos for a cooking demo during our live video,
and try making the recipes yourself at home!
Serrano Citrus Chiller
Yield: 12 oz highball glass
• Leaves from four stems of cilantro
• 3 slices serrano chiles, seeded
• 3 slices ginger
• 2 limes cut into 8 pieces
• 1 oz lime juice
• 2 oz simple syrup
• 1 oz orange juice
• 1 oz tangelo juice
• 1 oz grapefruit juice
• 1-2 oz mineral water
For a cocktail, add 1 oz of your favorite gin and 1/2 oz Gran Marnier.
Direc�ons:
1. Vigorously muddle the cilantro, serrano, ginger, lime sec�ons, and lime
juice with a couple of ice cubes.
2. Add remaining ingredients except mineral water.
3. Shake or s�r well.
4. Strain over ice and top with mineral water. S�r.
Seared Steak
with Tucson Garden Chipotle Molasses Sweet Potatoes, Cinnamon Spiced
Beets, Snow Peas + Minted Fennel Orange Citronnette
While cooking steak to your liking, prepare the sides.
Sweet and Spicy Cinnamon Poached Beets
• 10 baby beets
• 1 qt water
• 1 qt granulated sugar
• 6 s�cks cinnamon
• 4 star anise
• 1 tsp cayenne
Direc�ons:
1. Dissolve the sugar in the water to make a simple syrup.
2. Bring to a simmer with the cinnamon s�cks, star anise, and cayenne, and
let simmer 15 minutes to bring the flavors alive in the syrup.
3. In the mean�me, select 10 1-2” diameter baby beets, remove the greens,
and leave about 1/3” stem on each one.
4. Rinse the beets and peel, trying to retain their natural shape.
5. Slice enough off the �p of each beet so that it will stand upright
on its own.
6. Place the beets in the simmering syrup, return to a simmer, and cook
15-20 minutes un�l a sharp knife poked halfway into the bo�om of the
beets easily goes in but the beet is not too so� or mushy.
7. Remove the beets and let cool un�l ready to serve.
8. To serve, reheat the beets in the syrup for a couple of minutes and arrange
decora�vely on a plate.
Minted Fennel, Orange Citronne�e
• 1 small fennel bulb, stem removed, roughly chopped
• 1 egg yolk
• 2 oz mint leaves
• 1 oz fennel fronds
• 1/6 habanero, seeds removed (op�onal)
• 4 oz virgin olive oil
• 4 oz extra virgin olive oil
• 4 oz fresh orange juice
• 4 oz lime juice
• Salt to taste
Direc�ons:
1. In a blender on a low se�ng, puree the fennel bulb with the egg yolk,
mint leaves, fennel fronds, and habanero if using. Pulse and as needed,
push the sides down with a spatula.
2. When the ingredients are well pureed, leave the motor running, raise to
medium-high speed, and add the virgin olive oil in a slow, steady stream
un�l it is completely emulsified, then repeat process with the extra virgin
olive oil un�l it is completely emulsified.
3. Leave the motor running at medium-high speed. Slowly pour in the
orange juice and then the lime juice.
4. Con�nue to puree un�l the juices are emulsified and all the bits of fennel,
mint, and fennel fronds are completely homogenized.
5. Taste and add salt with motor running as needed.
Chipotle Molasses Sweet Potatoes
• 4 lbs sweet potatoes
• 3/4 lbs unsalted bu�er
• 1 cup heavy cream or half and half
• 2 chipotles, finely chopped
• 1 cup molasses
• Salt and pepper to taste
Direc�ons:
1. Peel and boil the sweet potatoes un�l they are thoroughly cooked.
2. Melt the bu�er.
3. Run the sweet potatoes through a food mill. Whisk in the hot bu�er,
cream, chipotles, and molasses. Season with salt and pepper.
Special Thanks to our Silent Auction and In-Kind Donors Aqua Ciele E Térre Hotel Congress Arizona Coyotes Hotel McCoy Arizona Hops and Vines HUB Restaurant and Ice Creamery Arizona Lo�ery In Balance Pilates Arizona Star Tours Kief-Joshua Vineyards Audrey Werner King Mesquite Autumn Sage Vineyards Krikawa Jewelry Designs Barre3 Lacey Wolf Fine Portraiture Bear Canyon Pizza Laramita Cellers Beyond Bread Lisa Love Blue Willow Restaurant & Gi� Shop Loews Ventana Canyon Resort Caridad Community Kitchen Madaras Gallery Carly Quinn Designs Mister Car Wash Casa Film Bar New York Pizza Department Charron Vineyards North Italia Cheddar’s Scratch Kitchen OBON Sushi Bar Ramen Clean Freak Car Wash Pas�che Modern Eatery Crea�ve Juice Art Bar Pueblo Vida Brewing Company Crooked Tooth Brewery Co. Raging Sage Coffee Roasters DeGrazia Gallery in the Sun Rainey’s Luggage & Gi�s Diablo Burger Rancho Rossa Vineyard Dominicks Real Italian Reforma Modern Mexican El Charro Roadhouse Cinemas Elgin Winery & Dis�llery Rocco’s Li�le Chicago Ermanos Cra� Beer & Wine Bar Rolling View Vineyards Fandango Rubs Message Studio Feast Saeculum Cellars Firetruck Brewing Company Santa Cruz River Farmers' Market Flying Leap Vineyards Dis�llery & Sonoita Vineyards Tas�ng Room Sonoran Glass School Fountain Studio Ten55 Brewing Company Fox Restaurant Concepts The Coronet Fox Tucson Theater The Happy Saguaro Fuchsia Spa The Honey Baked Ham Company Gary J. Becker Tito & Pep Ghini’s French Caffe Top Golf Goff Financial Group Tucson Art Museum Goodness Tucson Clay Co-Op Hacienda Del Sol Guest Ranch Resort Whiskey Del Bac Hannah’s Hill Vineyard Zarpara Vineyard
Thanks to our 2021 Sponsors
Thank you for joining us!
3003 S. Country Club Road • Tucson, AZ 85713
(520) 622-0525 • communityfoodbank.orgYou can also read
