James Beard award-winning chef Chris Bianco leads a line-up with five other local chefs as they bring the table to the farm for an exclusive fundraising dinner. The “Spring Fling” farmraiser will benefit San Tan Valley’s RhibaFarms, a 3.3 acre farm, local restaurants source for produce, mushrooms, microgreens, eggs and other ingredients.
The Saturday May 19th dinner will also include local chefs Jason McGrath of J’s Kaiyo, David Traina of Liberty Market, Craig Plevak of Fire & Foraged, Sasha Raj of 24 Carrots and Micah Wyzlic of Phoenix City Grille.
Beers will be paired with each course have been selected by The Shop Beer Co. as well as beers created that will be incorporated into the dishes. The Shop Beer Co. uses RhibaFarms ingredients for its beers and gives the farm their spent grains to use as compost.
The farms Food Rescue program helps to fuel the soil that grows the ingredients that are not always associated with being grown in the desert.
Dining at RhibaFarms
Guest will enjoy the unique experience dining at the farm and will see first hand how much urban farms can grow and contribute to the local community.
The vegetarian dinner will include chef Bianco’s all Arizona sourced risotto entrée using Sonoran White Wheat with Blue Oyster mushrooms and smoke tri-color beets with pickled RhibaFarm vegetables from chef Wyzlic.
For a true farm experience diners will be eating in the fields among the crops and are asked to bring a flashlight and dinner plate. The working farm has no paved paths.
There will be a blind auction fundraiser with private dinners from the chefs and other goodies up for auction.
Dinner will be from 5p.m. – 8p.m. with limited seating. Tickets are $150 per person and can be purchased here.
RhibaFarms is at 40792 N. Rattlesnake Rd. San Tan Valley 85140.