As Seen In...Phoenix!

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February 07, 2017

In November, a half-dozen chefs representing the Leading Caterers of America (LCA) took a day long tour throughout the Scottsdale and Phoenix areas of Arizona, with stops at Pat Cristofolo’s The Farm at South Mountain, a hydroponic farm (Quality Growers), and finally tasted a variety of oils and vinegars at Queen Creek Olive Mill. The tour, set up by Jack Milan, director of culinary for the LCA, was a day of discovery, great food, and terrific idea exchanges. —Kathleen Stoehr

At The Farm at South Mountain, Pat Cristofolo set a terrific spread of salads, freshly baked breads, porchetta, and fresh lemonade for the chefs. Photo Kathleen Stoehr

Photos Kathleen Stoehr

Jack Milan and Pat Cristofolo share a moment before lunch. Photo Kathleen Stoehr

The fresh produce hung bright and colorful on the vines at The Farm at South Mountain. Photo Kathleen Stoehr

It’s all in the details: fresh berries, a fresh sprig of herb, a lace doily and a dusting of powdered sugar elevate a plate of cookies. Photo Kathleen Stoehr

A pose before heading to the next tasting: From left to right: dude from David Rogers, Patrick Gaughan, Dru Kucera, Rachanee Teipen, Jack Milan, Chase Flinn, James Trent, Clay Brunton. Photo Kathleen Stoehr

Hydroponic cherry tomatoes en masse at Quality Growers. Photo Kathleen Stoehr

How do you pick the veg when it’s eight feet off of the ground? With stilts, of course! Photo Kathleen Stoehr

It all starts here—welcome, little sprouts! Photo Kathleen Stoehr

By the time the tasting had ended at Queen Creek Olive Mill, the chefs had tried over 2 dozen oils and vinegars. Photo Kathleen Stoehr

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