The third annual Feeding the Future is a tasting event and competition involving high students and their mentor chefs reimagining the typical cafeteria tray. During the event, samples will circulate of the reimagined cafeteria food, accompanied by hors d'oeuvres, drinks, and desserts from chefs with the Blue Watermelon Project — an affiliate of Slow Food Phoenix and the event’s host.
Participants of Feeding the Future 2020: School Lunch-Inspired Bites and Beverages will be divided into three teams. Students from Casteel High School will be mentored by James Beard Award-winning Chef Charleen Badman of FnB Restaurant in Scottsdale, while Perry High School students will be mentored by Executive Chef Tamara Stanger of Cotton & Copper in Tempe. Doug Robson of Otro Cafe and Gallo Blanco and Director of Culinary Enterprises Chef Dina Altieri will mentor students from Paradise Valley High School.
In addition to strolling The Farm’s stunning grounds while eating and drinking, Feeding the Future attendees may also vote for their favorite team and elect a team to be considered for a People's Choice Award.
The event’s objective is to help students, attendees, and the public better understand the many challenges schools are up against to provide nutritious, affordable, and you know, tasty, lunches to its students every day.
Feeding the Future 2020: School Lunch-Inspired Bites and Beverages will be held from 1 to 4 p.m. on Saturday, January 11, at The Farm at South Mountain. Tickets range from $20 to $100.
See the Blue Watermelon Project website for tickets and more information.