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SAVOR Food and Wine Festival

Join the community for food, wine, and chef demonstrations.

December 20, 2016

Upcoming Events

What: SAVOR Food & Wine Festival
When: February 4, 2017 from 11:00am to 3:00pm
Where:  Tucson Botanical Gardens, 2150 N. Alvernon Way, Tucson, AZ 85712
Cost: General Admission: $65 in advance (no day of ticket sales)
This is a 21+ event

Do you need a gift idea for the foodie in your life? Or maybe you yourself enjoy food, fun and merriment and have no plans on February 4th? Well you won’t want to miss out on purchasing your tickets for the SAVOR Food and Wine Festival! Yes it’s that time of year again! And if last year’s sold-out event was any indicator of what you’re in for, then you may want not want to wait on securing your admission. You can purchase tickets here.

SAVOR Food and Wine Festival, a partnership between Southern Arizona Arts and Cultural Alliance Local First Arizona, and Tucson Botanical Gardens, is what I have dubbed the “food and drink apocalypse.” This event will bring together over 70 restaurants, chefs, breweries, wine and specialty food purveyors at the always luscious Tucson Botanical Gardens. Strolling through the gardens, eating, drinking, engaging with chefs and like-minded people… What’s not to love?

Your ticket gains you admission to Butterfly Magic and the Frida Kahlo: Art, Garden, Life exhibit. There will be live music, interactive cooking stations, and even a signature raffle! This truly is the largest annual showcase of Southern Arizona’s rich and diverse culinary talent and we sure do have talent (thanks again UNESCO!).

The SAVOR Southern Arizona Food and Wine Festival is proud to announce the list of 2017 participants and their featured menus:
– [POPPED] Artisan Popcorn: Various flavors of Artisan Popcorn
– Agustin Kitchen: Duck Goulash
– aka Deli & Bakeshop: Morning Buns
– The Coronet: Butternut Squash Bruschetta with local Barrio bread & veggies
– Alfonso Gourmet Olive Oil & Balsamics: Serrano Honey Roasted Red Pepper Goat Cheese Bruschetta (using Local Serrano Honey Vinegar)
– Angie’s Gourmet To Go: New Orleans Style Seafood Gumbo (locally made Andouille sausage)
– Kalil Bottling Company, OFFICIAL WATER SPONSOR FIJI: Featuring samplings of RC Cola, Diet RC, 7UP, Canada Dry Ginger Ale and A&W Root Beer
– Arizona Doe Baking Co: French Macarons (local Meyer lemons & prickly pear)
– Beyond Bread: King Cake – A sweet cinnamon pastry, draped with festively colored frosting and sugar for Mardi Gras.
– Boca Tacos y Tequila: Cochimito Pork with pibil sauce micro green garnish
– Brother John’s Beer, Bourbon & BBQ: Smoked Beef Brisket, Burnt End BBQ Pit Beans (Local Angus Beef from 1855 Farms)
– BrushFire BBQ Co.
– Cafe Botanica: Magdalena Squash Bread made with Mesquite Flour and Agave Syrup served with Hand-churned butter and Limequat Marmalade (Local Magdalena Squash, Mesquite beans, lime-quats)
– Charro Steak: Tortilla chips, salsa sampling as well as vegan and classic guacamole (Local chiles)
– Chef Chic: Tequila Braised Pork with a nopales salsa and a refreshing Palomas drink with grapefruit cream float
– Crossroads Restaurant: Red Chile mini Chimi and Beans
– Dakota Restaurant and Dakota Catering: Tempura Coconut Shrimp with Orange Sweet and Sour Chutney and Confetti Cole Slaw with Homemade Sweet and Sour Poppy Seed Dressing
– Dominicks Real Italian: Homemade Lasagna and Tiramisu
– El Charro Café: Tortilla chips, salsa sampling and vegan and classic guacamole (local chiles)
– El Cisne Cocina de Mexico: Squash, tomato carrot, cheese and Onion Soup and mushrooms stuffed with chorizo, with Queso Fresco and handmade tortillas
– Epazote at the Tucson Hilton El Conquistador Resort: Red wine pairing with featured menu sampling
– Ermanos Craft Beer & Wine Bar: Pulled Pork Tacos paired with locally brewed craft beer and red wine sangria
– Fermented Tea Company: Prickly Pear Kombucha
– SpunLight Cotton Candy: Organic Cotton Candy in various flavors
– Gourmet Girls Bakery & Bistro: Mocha Dacquoise Meringue Bites
– Kingfisher: Creole Gulf Shrimp and Fresh White Anson Mills Grits, Antebellum Fresh White Grits from South Carolina
– Mama’s Hawaiian BBQ: Prickly Pear Lemon Squares (Local mesquite flour and prickly pear syrup)
– North Italia: Osso Buco Cappelleti (Local mushroom, roasted sunchoke, truffle jus, I’itoi onion) with Ricotta Panna Cotta (Almond Biscotti, Fig and Date compote).
– Bob’s Steak & Chop House: House Cured Salmon & Creme Fraiche and dessert pairing of Lavender Rose Bavarian Cream
– Primo at JW Marriott Resort and Spa: Porchetta Slider with Arugula and Aioli (Local Pork Belly – Starbar Farms)
– Queen Ceviche: Margarita with local Hibiscus flower
– Ramona Farms American Indian Foods: Poshol (Tepary bean soup) and Tepary bean brownies (Local Tepary beans and pima club wheat)
– Rigo’s Restaurant: White Sangria and Chicken chile poblanos platter
– Seis Kitchen and Catering: Cochinita Pibil Street Taco
– The Living Room Wine Cafe & Lounge: Chilaquiles- tostadas layered with green chili chicken, cotija cheese, crème fraiche, and cilantro
– Tohono Chul Garden Bistro: Three Sisters + Cheese Tostadito, Mole Sauce, Salsa “Tomato”, Desert Winter Greens, Cilantro Pop Rocks, Corn, Pinto Beans, Squash, Mole, Cheese, Citrus, Winter Greens, Chilies
– Wildflower: Bacon Wrapped Jidori Chicken Torchon- Smoked Cheddar Grits, Charred Cipollini Onion, Brussels Sprout, Natural Jus and Sticky Toffee Pudding- Medjool Date, Roasted Pear, Vanilla Cardamom Yogurt (Local Hayden Flour Mill Grits and McClendon’s Farm Medjool Dates)
– Yellow Brick Coffee: Honduras: Mi Tazita Cold Brew on Nitrogen and Kenya: Kamoini hand-brewed via a Chemex
– PY Steakhouse at Casnio Del Sol: Port Salut Pot De Creme, Truffle Honey, Whiskey Libation (Local White Sonoran Wheat, Honey) Partnering is Breakthru Beverage on libation sampling
– Guiseppe’s Italian Kitchen: Artichoke Bruchetta and spring mix salad with gorgonzola and grilled asparagus with Lamb osso bucco
– Cheri’s Desert Harvest: Prickly Pear Cactus Lemonade and Jalapeno Pepper Dip with Crackers (Prickly pear cactus syrup from locally grown farm and jalapeno pepper dip from locally sourced produce company)
– AJ’s Fine Foods: Brown Butter Truffle Tarts
– Cactus Slap Salsa: Salsa with local Hatch Chiles
– 1912 Brewing Company: Selected local Brews
– Barrio Brewing: Selected Local Brews
– Aridus Wine Company: Viognier, Sauvignon Blanc, Tank 16 (blend), Malbec, Syrah, Tank 9 (red blend)
– Caduceus Cellars / Merkin Vineyards: Chupacabra Blanca, Chupacabra, Dos Ladrones, Primer Paso
– CataVinos: Wine Selections
– Dragoon Brewing Co: Selected Local Brews
– Golden Rule Vineyards: 2013 Black Diamond, 2011 Second Chance Zinfandel, 2012 Commonwealth, 2013 Petite Sirah
– Hamilton Distillers: The Easy Breather: Whiskey Del Bac Clear, creme de cacao, cinnamon syrup, lemon juice, strawberries
– PRP Wine: White Italian blend Duca d’ Amalfi and red French Blend Chevalier de Bayard
– Pueblo Vida Brewing Company: Bavarian Hefeweizen & Seasonal IPA
– Roger Clyne’s Mexican Moonshine Tequila: Fresh mango piece with the Silver Tequila, Cheese Pairing with Reposado, imported chocolate with Añejo.
– Sand-Reckoner: Select Wine Samples
– Sonoita Vineyards: Select Wine Samples
– Three Wells Distilling: Cocktail and Libation Sampling
– Oskar Blues: Selected brews
– Firestone Walker: Union Jack, Luponic Distortion, Pivo Pilsner, 805
– SanTan Brewing Company: Grapefruit Shandy, HopShock IPA, MoonJuice IPA, Grapefruit MoonJuice IPA, Mr. Pineapple
– White Claw: Spiked Spirit Mixers, Sparkling Flavors in Natural Lime, Black Cherry and Ruby Grapefruit
– Finley Distributing: Henry’s Hard Soda-Grape, Blueberry Ale, Blue Moon & Leinenkugel seasonal flavors
– PRP Wine: Chevalier de Bayard, a French red Grenanche blend
– Arizona Hops & Vines: Sparkling Moscato, wine cocktails, red wine
– 1912 Brewing Company: Draft beer, IPA, Sour Brews
– Dos Cabezas WineWorks: Arizona Wine
– Pillsbury Wine Company: Rosé 15, WildChild White 14, WildChild Red 14, Roan Red 13

Header image by Steve McMackin. 







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