The ticketed dinner will highlight local ingredients and purveyors, starting with a first course of Chula scallop crudo dressed in pickled fresno, mint and chives, paired with an Arizona Hefeweizen wheat beer. The second course, a pear, endive, and bleu cheese salad topped with pomegranate seeds and spiced toasted walnuts, will be served alongside Epicenter American Amber. A bone-in hardwood rotisserie pork chop bathed in an apple-bacon riesling is the star of the third course and will be paired with Hop-Shock IPA. The final course will feature pineapple meringue pies served with Mr. Pineapple beer.

In addition to the meal, guests will walk away with a swag bag of goodies from the market and the brewery.

All in all, it sounds like a great way to kick off the weekend.