Talavera's Locally Grown Dinner and Chicken Tortilla Soup in Today's Eater's Digest

Hungry for your early morning serving of food news, with no preservatives or additives? Locally Grown Dinner Tomorrow, September 16, join Four Seasons Resort restaurant Talavera and executive chef Mel Mecinas for a special evening showcasing quality locally grown ingredients. The four-course meal starts with a goat cheese appetizer using cheese from Queen Creek , a Scotch egg...

By Shannon Armour

September 15, 2011

Audio By Carbonatix

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Hungry for your early morning serving of food news, with no preservatives or additives?

Locally Grown Dinner

Tomorrow, September 16, join Four Seasons Resort restaurant Talavera and executive chef Mel Mecinas for a special evening showcasing quality locally grown ingredients. The four-course meal starts with a goat cheese appetizer using cheese from Queen Creek , a Scotch egg with farm fresh eggs from Maya Farms and pork sausage. For the main course, enjoy beef tenderloin from the Cedar River Cattle Ranch with yard long beans, ichiban eggplant and queen creek olives, then finish things off with a trio of Wilcox Apples. The local menu will be served from 6 to 10 p.m. for $58 per person. Click here for the full menu and to make your reservations.

Soup!

Now that's it's almost nice outside at night, we are allowed to turn our ovens on without fear. The first thing we our whipping up is a big batch of Chicken Tortilla Soup. We always cheat and use a store-bought rotisserie chicken, which makes this a super quick and easy weeknight meal. Click here for the recipe.

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Shannon Armour

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