Superstition Farm, a working dairy farm in southeast Mesa, is hosting a series of monthly dinners featuring locally produced meats, vegetables, eggs, milk and other foods.
The idea, according to farm co-owner Casey Stechnij, is to take the public’s growing interest in local foods to the next step.
“There’s a little bit of a disconnect once that food gets into a bag and gets into people’s home,” he says. “Everyone’s into local food, but when they get that bag of food they don’t know what to do with it.”
Stechnij is calling the series “Chef du Moo” and has signed up Valley chef Lou Swartz (Michael’s at the Citadel, The Phoenician Resort and the Westin Kierland Resort) for the kickoff dinner Feb. 13.
Swartz will be working with wide range of ingredients, including pork from The Meat Shop in Phoenix, eggs from Hickman’s Family Farms in Buckeye, produce from Love Grows Farms in Mesa and dairy products from Superstition Farm.
The cost will be $65 per person, or $80 per person with wine pairings. The dinners will be held outdoors near the farm’s tour barn, and there will be live entertainment.
Subsequent dinners will be held on the second Saturday of each month through June.
It’s not the first locavore dinner for Stechnij, who hosted a 125-person dinner last April (pictured above) prepared by then-Tapino (now Petite Maison) chef James Porter.
Superstition Farm is located off Elliot Road, between Sossaman Road and the Loop 202. Info: (602) 432-6865 or www.superstitionfarmtours.com.