Saturday, February 7, 2015
Tucson Botanical Gardens    SE corner of Alvernon and Grant Rd.    2150 N Alvernon Way, Tucson, AZ  85712     11am-3pm

Tucson’s culinary prestige and slow food movement has been growing each year, and now is the time to Savor.
Indulge in the flavors of Southern Arizona’s culinary arts during this inaugural Southern Arizona Food and Wine Festival surrounded by the colorful floral blooms of the Tucson Botanical Gardens.

Featuring up to 40 of the regions finest chefs and local restaurants highlighting exceptional menu tastings, this foodie festival will showcase the diversity of the tasty talents throughout the region and conscious cooking. The event will also present fine wine, spirits and craft beer tastings.


$65 per person (in advance)   $75 day of the event

Includes menu and dessert samplings from local chefs, restaurants, wineries, breweries and selected spirits

For ticket info, call (520) 797-3959 x 0


The 2014 Savor Southern Arizona Food and Wine Festival will feature select strolling entertainment including performances by

Dan Griffin (Jazz Guitar)
Homero Ceron ( Steel Drums)
Lew Lepley (Piano)
Matt Mitchell (Jazz Guitar)

Check back for 2015 Entertainment line-up.


Acacia real food & cocktails
Chef Albert Hall     Featured Menu Items - Shrimp polenta, Andouille Sausages                                     

Agustin Kitchen
Executive Chef Ryan Clark
Featured Menu - Handmade Cavatelli Pasta, Braised Leeks & Mushrooms, Cream, Dry Jack Cheese, Lemon, Truffle        

AJ'S Fine Foods
Featured Menu Items - Gourmet In-house made Cake line / sampling various cake bites/ flavors                                        

Alfonso Gourmet Olive Oil & Balsamics and Blu A Wine & Cheese Stop
Featured Menu- Baked SarVecchio parmesan cheese cups filled with local sweet potatoes roasted in Alfonso’s tarragon olive oil, local heirloom tomatoes, organic micro basil and Quadrello di Bufala Italian buffalo milk cheese drizzled with Alfonso’s oregano white balsamic

Azul at The Westin La Paloma Resort & Spa
Executive Chef Russell
Featured Menu Items - The Three Sisters on Fry Bread & Crème Fraiche Panna Cotta with Prickly Pear Geleè and Citrus Sala                                    

Bluefin Seafood Bistro
Chef Jim Murphy      Featured Menu Item - Shrimp ceviche cocktail                                           

Bobs Steak & Chop House at Omni Tucson National
Chef Jonathan Stutzman
Featured Menu Items - Prime Sonoran Steak Diane with Hibiscus Tequile Flambee Single Barrel Grilled Arnold Palmer                                   

Boca Tacos y Tequila
Chef Maria Mazon                     Featured Menu Items – Tacos de Mole Negro           

BrushFire BBQ Co
Chef Greystone LaPoint      Featured Menu Item - Baby Back Ribs, Vinegar Slaw                                    

Cafe Roka  
Chef Rod Kass      Featured Menu Item - Lamb meatballs (lambondigas) with balsamic glaze and basil pesto.                                 

Fini's Landing
Chef Tiki Tim              Featured Menu Item- Ceviche

Gallery of Food/ Cafe Botanica
Chefs - Kristine Jensen/ Christopher Alvarez
Featured Menu Item - Tucson Botanical Garden Olives Hand-made corn Pupusas -- made from Hayden Mills Field Corn, Wild Greens, Double-Check Ranch Beef and Fiora di Capra Goat Cheese Botanica Salsa --made from local seasonal fruits, vegetables and herbs                                         

Gourmet GIrls Gluten Free Bakery/Bistro
Chef Mary Steiger
Featured Menu Item - Gluten Free Bruschetta topped with shaved brussel sprouts, julienned butternut squash, red bell pepper, all natural bacon, feta cheese and a balsamic vinegar reduction. French baguette slices dipped in chocolate ganache and topped with spiced pumpkin seeds.                                    

Gringo Grill + Cantina
Chef Scott Rackliff                                     Featured Menu Item – Short rib Shepard’s pie          

JW Marriott Starr Pass
Executive Chef Danny Perez
Featured Menu Item - Seafood Chowder- Coffee Crusted Stiploin with Chocolate Mole                                         

Kingfisher Bar and Grill
Chef Fred Harris, Kingfisher
Featured Menu Item - Old School Shellfish Tacos Chipotle Yogurt Dressing, vegetable slaw, taco sauce                                             

Lodge on the Desert
Chef Marcus van Winden
Featured Menu Item - Slow roasted pork Taco, Brussels sprout, orange slaw Pecan Pie - Mesquite Pastry, goat cheese, pecans, beets. "Irish" Apple Cider                                           

Marcos Bakery and Chris' Catering
Christopher Duncan
Featured Menu Item – Cooked vegetables, chorizo in chilled endive, fruit and veggie platter

Metropolitan Grill           
Executive Chef Aaron Cady      Featured Menu Item –Panna Cotta with Rose petal jam                                                                        

Noble Hops
Executive Chef Angel Fabian            
Featured Menu Item –Bavarian pretzels, savory cheese sauce, Champagne stone ground mustard

North Italia
Chef Carlos Calderon & Karen "Spike" Ames
Featured Menu Items - Winter Squash Tortelloni Braised Swiss chard, local pancetta, roasted Wilcox apple brown butter emulsion Olive Oil Cake Queen Creek Olive Oil, fresh orange, local pecan toffee, mascarpone cream                  

Flying V Bar & Grill at the Loews Ventana Canyon Resort
Executive Chef Ken Harvey

Petrou Foods   
Featured Menu Items - Olive oil, pickled olives, spreads, balsamics                                            

Renee's Organic Oven
Chef Renee Kreager
Featured Menu Items - We will be serving up samples of seasonal vegetables roasted in our honey poppy-seed dressing topped with a goat cheese and fresh herb mousse. A wine pairing has been created by Pillsbury Wine Company, we will be pouring a fantastic Arizona white to go with our dish.                                 

Saint House Rum Bar
Chef Beecher Howard
Featured Menu Items - Mango & Scallop Ceviche Island Style with Fried Taro Chips.                                             

Splendido at Rancho Vistoso
Chef Jeremy Imes
Featured Menu Items - Anejo lime marinated chicken satay w/ mango beurre blanc and Cherry Heering candied lime zest           

Tavolino Ristorante Italiano    
Featured Menu Items – Italian Marketplace 

Tazzina di Gelato
Chef Peter Miller
Featured Menu Items - Chocolate Caramel Sea Salt Triple Berry Mexican Coffee Pistachio Stratciatella Hazelnut                             

Tucson Country Club
Chef Kevin Mikkelson
Featured Men u Items - Chicken adobo, roasted vegetable and cous cous salad with avocado mousse, Pilon cillo pulled pork tostadas, pickled red onions, cabbage, tomato relish, queso fresco, Cinnamon sugar Zepolles with salted caramel, Tequila drink  

Vero Amore
Executive Chef Angel Fabian                  Featured Menu Items – Meatballs Parmesan 

Black Crown Coffee Co.   
Featured Menu Item - "Monarch" blend coffee- Indonesian origin balanced with South American coffee beans


Four Peaks Brewery                      
Arizona Stronghold                          Aridus Wine Company                          Coronado Vineyards
Keeling Schaefer Vineyards          Dos Cabezas Wine Works               Grand Canyon Winery                           Golden Rule Vineyards
Pillsbury Wine                                 Callaghan Vineyards                        Sand-Reckoner Vineyards                    Historic Brewing Co.
Roger Clyne's Mexican Moonshine                                                         Four Peaks Brewing Co                         Speakeasy Ales & Lagers



Marketing for 2015 coming soon

Flyer  |  Logo  |  Press Release  |  Press Kit  |  Photos

For media requests and more information, contact Communications Director Chelsey Killebrew at



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