Eileen - Out & About

Although The 2nd Annual Farmer Chef Connection Conference took place a couple of weeks ago, I can still taste the delightful creations Valley chefs prepared with local ingredients. The butternut squash galette with mizuna created by Chrysa of Rancho Pinot with Maya's produce, The Meat Shop pork with AZ Tepary beans creation by Claudio from Prado. It was all delicious and magical because of the collaboration and passion in the room.The conference, held at the Intercontinental Montelucia Resort in Scottsdale, was sponsored by Edible Phoenix and Slow Food Phoenix. The afternoon event included a panel discussion, structured networking ("speed dating" for farmers and chefs) and ended with the local food and wine reception.

 I was one of the five panelists – all of us are members of Les Dames D’Escoffier Phoenix. The panel, including Maya Dailey of Maya’s Farm, Deborah Knight of Mosaic Restaurant, Eugenia Theodosopoulos of Essence Bakery and Gwen Ashley Waters of Pen & Fork Communications shared our insights on how farmers and chefs can work together to grow customers. Marketing Your Sustainable Advantage was the name of the panel discussion. I represented the "Eater" - the loyal customer for your local establishment or CSA. I talked about how not just taste is so important to me but also consistency in the product and experience. And give me something different, unique or if it is a burger that it is the best grass fed burger in town. Food with meaning or a story. It was an awesome afternoon. It is exciting to feel the momentum growing in Arizona of knowing where our food comes from and the partnerships being created. As a local food manufacturer we of course shared our brownies at the reception. This photo shows the program on my desk with a cocoa pod I have acquired and some local tepary beans.