Excited for tomorrow night’s fundraiser dinner at Tucson Village Farm. Taking it around the world at 32 degrees - dishes from places that share Tucson’s own 32 degrees North Latitude.
Tucson Village Farm Spring Dinner
Around the World at 32 Degrees
April 25, 2026
Hors d’Oeuvre
Sichuan Cucumber Salad
Bissara - Moroccan Fava Soup Levantine Hummus on Beet Crisp
First Course
Goma Ae - Japanese Style Blanched Green Beans and Spinach with Sesame, Miso, and Ginger
Salad
Tepary Beans, Peas, Citrus, and Nopales on TVF Lettuce with Guajillo Citronette
Entrée
Sarson Ka Saag - Punjabi Style Braised Mustard Greens with Cumin Rice and Maize Roti
Dessert
Persian Sholeh Zard - Saffron Rice Pudding with Rosewater, Pistachios, and Orange Syrup
#tucsonvillagefarm #tucson #tucsoncityofgastronomy #visittucson #tucsonfoodie
Join Chef Devon Sanner for a farm-fresh dinner exploring crops and cultures along the 32nd parallel, starting right here in Tucson.
A Farm-Fresh Evening with Chef Devon Sanner
A single line of latitude connects Tucson to Mexico, Morocco, the Mediterranean, the Middle East, India, China, and Japan.
Join us for a one-night, farm-fresh culinary journey along the 32nd parallel, where shared climate and crops give rise to wildly different food traditions. This immersive dinner explores how the same sun, soil, and seasons shape flavors across cultures, using ingredients grown right here in similar conditions.
Set against the stunning backdrop of the Catalina Mountains, enjoy an evening of delicious food, refreshing drinks, and a breathtaking sunset. Guests will also have the chance to take part in our silent auction, featuring an exciting selection of items, with details coming soon.
Come hungry. Leave traveled.
Tix available on Eventbrite. Link in bio.
#tucson #food #fundraiser #TVF #community
Join Chef Devon Sanner at Tucson Village Farm for a one-night, farm-fresh culinary journey along the 32nd parallel, where shared climate and crops give rise to wildly different food traditions. This immersive dinner explores how the same sun, soil, and seasons shape flavors across cultures, using ingredients grown right here in similar conditions.
A Tucson native and celebrated figure in the local food scene, Chef Devon brings more than 15 years of professional experience to the table. He trained and cooked alongside Janos Wilder, a James Beard Award-winning chef and one of the pioneers of Southwestern cuisine, and later became co-owner of Zio Peppe, widely known for its inventive, vegetable-forward Italian cooking and deep commitment to local farms.
Set against the stunning backdrop of the Catalina Mountains, enjoy an evening of delicious food, refreshing drinks, and a breathtaking sunset. Guests will also have the chance to take part in our silent auction, featuring an exciting selection of items, with details coming soon.
Come hungry. Leave traveled.
April 25, 5-8pm
You can purchase tickets via the Linktree in our bio!
Ventana Canyon Club and Lodge is looking for a full time morning cook. Competitive pay, great team, benefits. DM with inquiries or apply online through our careers page at ventanacanyonclub.com
Saturday afternoon at TENWEST is for families!🧸
Hosted at Children’s Museum Tucson in partnership with the national nonprofit Mind Open Fork Ready Project, this family-friendly TENWEST pop-up invites young explorers to dive into a delicious afternoon of curiosity and discovery.💡
Kids will receive a Food Adventure Passport and collect stamps as they taste new flavors and explore ingredients along the way. The experience also features a live culinary demonstration from the Tucson City of Gastronomy Chef Ambassadors.🍽️
🎟️ ticket information in our bio
This special TENWEST Explores program is included with admission to the Children’s Museum for the day 🎈
Getting hot out here. Gotta break out the shemagh again for some sun protection. #protectyaneck #hotinhere #toomuchinthesun #puttingthebiginbigote #quéondagüero
You know you’re at least a little bit jealous if you’re not working with the most amazing pastry chef putting out beauty like this. Dark Chocolate Hazelnut Espresso Dacquoise Amarena Cherry Gel, Cardamom Crème Anglaise
From last night’s Domaine Serene wine dinner. #cheflife #thebeautifulones #sugarmomma
Join me for a farm-fresh dinner exploring crops and cultures along the 32nd parallel, starting right here in Tucson.
A Farm-Fresh Evening with Chef Devon Sanner
A single line of latitude connects Tucson to Mexico, Morocco, the Mediterranean, the Middle East, India, China, and Japan.
Join us for a one-night, farm-fresh culinary journey along the 32nd parallel, where shared climate and crops give rise to wildly different food traditions. This immersive dinner explores how the same sun, soil, and seasons shape flavors across cultures, using ingredients grown right here in similar conditions.
Set against the stunning backdrop of the Catalina Mountains, enjoy an evening of delicious food, refreshing drinks, and a breathtaking sunset. Guests will also have the chance to take part in our silent auction, featuring an exciting selection of items, with details coming soon.
Come hungry. Leave traveled.
Tix available on Eventbrite. Link in bio.
#tucson #food #fundraiser #TVF #community
Come join our team of great folks at Ventana Canyon Club and Lodge. Good pay, solid teammates, gorgeous setting, well-appointed kitchen, and benefits eligibility are just some of the perks of working at the Lodge. Apply at ventanacanyonclub.com on our Careers page.
This past weekend Chef Mat Cable & Chef Devon Sanner took part this year’s Pueblo del Maiz (as they have every year since it’s inception). They were accompanied by other Gastronomic Union of Tucson Chefs and visiting Chef ambassadors Chef Fabrizio Camer @fabriziocamer from Bergamo, Italy and Chef Jaime Gonzalez @chopitup86 from San Antonio, Texas. The celebration as put on by the Tucson City of Gastronomy is an event to celebrate the heritage grain of “Maiz” a.k.a. corn in culture, in taste, in art, in music and in community. Always amazing to see what our Chefs are doing in Tucson.
Chef Mat and team: Chef Tucker Hartford @tuckerhartford and Chef Steve Bartles dish:
-GA’ISVA ‘CHICHARONE, CORN MISO/QUESO POWDER, CHINESE CHORIZO AIOLI
-TAMALES FRITO, FERMENTED CORN, WHIPPED RICOTTA, HIBISCUS PICKLED SHALLOT
#pueblodelmaiz #cityofgastronomy #ziopeppe #maiz #corn #italian #sonoran #tucson #arizona #UNESCO
