Finish Your Day Right - Farm to Table
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Join us at Mortimer Farms for a Farm to Table strolling dinner and Business Expo. Four Executive Chefs will present their own cuisine using all product from the farm itself!
There will be live music, hayrides, games, and business expo tables to stroll around. For the children, they will enjoy a hayride to the Farm Park and will be supervised by FFA Members. They will enjoy a kid friendly dinner, games, and hayrides. Then rejoin the adults for Smores and Fondue next to the campfires! Don't miss out on the fun or experience! $50 Per Person $20 Per Kid |
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Step OneInvite Your Friends and Family!
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Step TwoRegister Online by Clicking the Link Below!
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Step ThreeEnjoy the food, laughs, Dancing & Good Times!
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Meals will be prepared by:
Essence Kitchen+Bar |
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Essence Kitchen + Bar is the flagship restaurant run by husband-and-wife team chef Jason and Julia. Essence is a full-service restaurant with wait staff that are hospitable, friendly and knowledgeable. The décor is simple but elegant incorporating rich woods, live plants, a comfortable atmosphere and contemporary setting with soft lighting. The menu is crafted by chef Jason featuring sustainable seafood, quality beef, free-range chicken, seasonal vegetables and sides as well as unique small plates, pastas, salads, burgers and sandwiches. The chef-crafted seasonal menus offer classic favorites as well as innovative dishes made with the freshest ingredients and highest quality. Along with exceptional cocktails and craft beers, the wine list highlights women owned wineries and winemakers to support the advancement of women in the beverage industry and sustainably focused wineries. Essence works closely with high school and college students providing an opportunity for students to enhance their knowledge in the culinary arts, hospitality, and service industry with hands on experience and an avenue to explore their skills and craft. Essence is a contributing member of the Chino Valley community and partners with the Chino Valley Chamber of Commerce and the Lioness Club on local outreach programs and fundraisers. Their mission is to inspire creativity, while nurturing the craft of the industry, and share it with the community.
Jason Krupp
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Jason Krupp graduated from Santa Barbara Hotel Restaurant and Culinary Academy. He started his career working at Santo Pietro’s under Lisa Stalvey and quickly became head chef. From there he worked at Market City Café, Pink Cadillac Café and opened several restaurants at Universal City Walk including KWGB World Greatest Burgers and then was promoted to head chef at Victoria Station. He then went to work for URG restaurant group including Clearwater Café, Pine Avenue Seafood and Kings Fish House opening numerous of their locations before going to work with The Two Hot Tamales from the Food Network at the Border Grill in Santa Monica. He quickly was recruited by Island’s Restaurant which he was Food and Beverage Manager of 20 restaurants in the LA area.
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Julia Ammons
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Julia Ammons started her career in the hospitality industry in 1989. As a young mother, she started her journey as a server where she discovered her love for wine. As she advanced her career in management, she attended Orange Coast College where she received an Associates of Science in both Advanced Culinary Arts and Restaurant Management and a Catering Certificate. At the age of 40, she was selected to represent the USA team at The International Culinary College Competition of 2012 in London. This was a dream come true and fueled her passion for food, wine and the hospitality industry. She continued to refine her skills by taking the Sensory of Wine course at Yavapai College, as she prepares to take the Court of Maters Sommeliers’ Introductory Course and Exam.
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El Gato Azul / Torme / Greenway Catering |
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Barry Barbe
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A 26 year resident of Prescott, Barry began his culinary career after graduating from Johnson & Wales University. With a fondness of Southern, Mediterranean, and European Flavors, Barry blends ingredients in such as way as to allow the Center of the Plate to be the standout, while sauces and accompaniments elevate, yet don’t distract.
Barry’s dishes are prepared with minimal manipulation with clean presentations while utilizing the most quality ingredients possible. El Gato Azul, and most recently Torme, a Contemporary Italian Bistro, offer a variety of locally sourced ingredients with all dishes, sauces, and sides being prepared fresh daily. “Pings” is the best way to describe the palette at both restaurants. Each spoonful has elements of Sweet, Savory and Spicy. Rosemary, Sage, Roasted Garlic, and Nutmeg are some of his favorite flavors that blend well with a variety of Proteins and Vegetables. |
Enjoy one of our very own local Rock-n-Roll band from Prescott, Niki and The Mayhem!
Playing songs from the 60s to today, and touching upon the Southern California sound of the 60s as well.
Playing songs from the 60s to today, and touching upon the Southern California sound of the 60s as well.
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One of the vocalist, Marilyn Mott, is even a Prescott Chamber Ambassador!
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Mortimer Farms is a real farm in Dewey, Arizona, where pumpkins, corn, berries, and veggies are grown. The farm is open to the public to enjoy, learn where your food comes from, and pick-your-own seasonal berries and produce. Plan your visit today by visiting the Pick n' Play page and the Festival & Events pages. Give your kiddos the experience of meeting a real farmer, visiting a real farm, and harvesting food.
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Presenting Sponsors:
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