Story by contributor Shannon Severson and photos by Christina Barrueta

Beautiful surroundings greatly enhance our enjoyment of a good meal. When we were invited to Gilbert, Arizona to experience a five-course dinner prepared by Chef Tom Baumbach of Tom and Lin Catering (TLC) paired with Prisoner Wines and set in Agritopia Farm’s idyllic peach tree orchard, there was no doubt it would be a special evening.

Our path through arbors covered in grapevines led us past fields brimming with crops and community garden plots of vegetables, flowers, and even chickens.

As the day waned, we enjoyed musical accompaniment while wine was poured and hors d'oeuvres were passed.

Hamachi (bluefin tuna from Nelson’s Meat + Fish) was topped with pickled Fresno chile and sea beans with citrusy ponzu sauce. The bright, pure flavor of the tuna was perfectly punctuated by the chile’s spicy punch.

Happy guests also grazed on shooters of cool cucumber, corn and red onion gazpacho in cups rimmed with chile salt, and compressed Tiger Melon with Rhiba Farms kaffir lime leaf, mint and ginger, finished with fleur de sel.

All the passed bites were enhanced by The Prisoner Wine’s “Blindfold” Chardonnay with a blend including Rhône varietals (Chenin Blanc, Grenache Blanc, Roussanne, and Viognier) that balanced citrus and minerality.

The stars began to twinkle as we made our way across the property to our al fresco dinner in the orchard.

We were greeted with a canopy of string lights hung above tables set with candles and decorated with produce straight from the farm. Squash, bunches of basil and mint, eggplants, radishes, bok choi, and green beans created a verdant and aromatic centerpiece.

The meal began with Unshackled Rosé, a wine from The Prisoner’s newest line extension of accessible fine wines. Its dry nature with hints of citrus and melon were a nice accompaniment for our first course from Chef Baumbach.

Eggplant Paccheri presented a thin slice of sweet eggplant without a hint of bitterness wrapped around a bundle of raw, cooked and pickled vegetables, including tender, thin stalks of asparagus, carrots and zucchini, all set atop a savory Romesco sauce and sprinkled with fennel pollen and pistachios. The dish was a celebration of Agritopia Farms’ latest harvest and the perfect combination of flavors and textures.

We were also treated to thick, gently-toasted slices of Herb and Date Focaccia; a hint of salt was the perfect balance to bits of sweet dates baked into the crusty bread. Farm Director Katie Critchley explained that Agritopia’s date palms provide an abundant supply of this fruit that is considered sacred to some cultures in the Middle East and only grown in two regions of the world.

Next came Farmer Kelly’s Arugula Salad, so named for Kelly Saxer, Agritopia’s lead farmer. This elegantly composed salad featured three different preparations of Agritopia Farm’s radishes - pureed, roasted and raw - along with supremes of grapefruit, baby carrots, and arugula. Everything was plated on a delicious swipe of black garlic custard that had everyone at the table wishing they had more focaccia with which to soak it up!

More farm bounty was showcased in Summer Bean Gnocchi toasted in butter and accompanied by local mushrooms from Rhiba Farms, roasted Patty Pan squash and a bright green scattering of al dente black-eyed peas. Chef Baumbach explained that three mushroom types were Rhiba Farms classic oyster, Lion’s Mane and the proprietary Medusa Head mushrooms. Medusa Heads are specially grown in a way that they don’t receive extra room to grow caps, thereby rendering tentacle-like extensions which, when roasted, get crispy on the edges –– a delightful and tasty effect.

These deliciously inventive, veggie-forward first courses led us to a carnivorous entree of Rosemary Grilled Berkshire Pork Chop with Butternut Squash Puree and an assortment of sautéed greens, including sweet potato, kale and rainbow chard. The slight bitterness of the greens was a nice foil for the sweetness of the puree and the richness of the long-simmered and perfectly reduced savory Mustard Bone Sauce. Because the chop was grilled on the bone, it was juicy and flavorful - what a winner of a dish.

It was accompanied by a jammy red “Saldo” Zinfandel with hints of cherry and black pepper. Saldo, which means “here and there” in Latin, was so named because it is made from leftover bits of various vintages. Its simple, old-school tape label belies the complex flavors inside the bottle.

To gild the lily (and why not?!?), it was time for dessert. Chef Baumbach delivered comfort on a plate, with a twist. Agritopia Farms Zucchini Bread Pudding was served with Crow’s Dairy Panna Cotta and topped with a refreshing Basil Whip with a sprinkling of Pink Pomegranate Relish and Pecans. The tartness of the goat’s milk Panna Cotta and the pomegranate balanced the sweetness of the bread pudding with aplomb.

It was just the right ending to a spectacular night “down on the farm.”

Our experiences at this special dinner were hosted media invitations and complimentary.

Elegance Down on the Farm