Join the Queen Creek Olive Mill on a Canadian culinary journey as Chef Albert Torrisi of Queen Creek Olive Mill and Chef Matthew Taylor of Gertrude's at the Desert Botanical Garden team up for The Art of Living Tavolo Dinner.
This exclusive six-course dinner takes place during the annual Canada Week and features Canadian-inspired cuisine. Savor fresh, heritage-inspired dishes married with Queen Creek Olive Mill's extra-virgin olive oils and paired with elegant Arizona wines by Sam Pillsbury of Pillsbury Wine Co. Tickets $95++, Reservation Only. Contact Jessie Miller at 480-888-9290 ext. 102 or jdargle@queencreekolivemill.com
Amuse
Venison Tartare with Juniper Berry, Pickled Onion, Fried Cheese Curd, and Caraway Cracker
(New Harvest Robust EVOO)
Appetizer
Cured Black Cod with Marion Blackberry Vinaigrette, Preserved Meyer Lemon Aioli, and Chili Pork Rinds
(Meyer Lemon Olive Oil)
Salad
Warm Brussels, House Cured Canadian Bacon, 64 degree Egg, and Maple Balsamic
(Maple White Balsamic, New Harvest Robust EVOO)
Family Style
Maple and Blood Orange Smoked Goose, Yukon Potato “Poutine” and Vegetable Cassoulet with Cranberry “Sauce”
(Maple White Balsamic, Cranberry Balsamic Reduction, Blood Orange Olive Oil, New Harvest Robust EVOO)
Intermezzo
Port Fig Sorbetto with a Warm Bleu Cheese Foam
Dessert
Nanaimo and Brown Butter Tart Parfait