
Photo by Donna Werking
There is something powerful about gathering around good food. It creates conversation, builds community, sparks memories and, perhaps most importantly, feeds the soul.
That spirit is at the heart of the Prescott Farmers Market's Farm to Table Dinner: A Local Culinary Experience taking place September 19. This year’s theme, “Tended with Love and Care,” celebrates the connection between locally grown food, the people who prepare it and the community that comes together to enjoy it.
Rather than a traditional sit-down dinner, this year’s event is designed as an interactive culinary tasting experience—one that encourages guests to explore flavors, engage with local chefs and have a little fun with their food.
“Food has always had a way of bringing people together,” said JB Del Campo, Market Director for Prescott Farmers Market. “When you know where your food comes from, meet the people who grow it and share something thoughtfully prepared with others, it becomes more than a meal. Good food can create memories, strengthen connections and truly feed the soul.”
PFM Gathers Local Chefs to Create Something Different
JB recruited a lineup of talented chefs and curated the theme of "Tended with Love and Care". He tasked chefs with developing a menu that reflects the care, collaboration, and seasonal abundance that make our region flourish. Chefs will marinate, ferment, pickle, and brine foods, as an ode to the labor of love in the fields and on the rangelands. This year’s experience includes a collaboration between Private Chef Matt Hart and Chef Tony Burris of The Eatery at Yavapai College. The two devised an experience where guests become part of the culinary process.
The result is a playful “play with your food” concept, featuring an interactive, plate-it-yourself experience that invites guests to build, taste and enjoy food in a fresh and engaging way.
Guests will continue the creative food experience with dishes from Chef Kristina Jones, owner of Kitch Academy and Head Chef at The Eatery at Yavapai College and Chef CJ Nielsen of Twisted Spoon Food Co. Guests will eat these dishes with their eyes first, taking in the rainbow of colors, and then their taste buds, with the layers of carefully developed seasonal flavors.
Lastly, Chef Max Pelham of Theodore’s Fine Foods, known for his unique pastries, will serve a sweet treat worthy of the final flavor memory of the evening.
Together, the chefs will showcase the creativity that can happen when fresh ingredients, culinary talent and collaboration come together.
Celebrating Food, Farmers and Community
The Farm to Table Culinary Experience also reflects Prescott Farmers Market’s broader mission of strengthening the connection between local agriculture and the community.
Helping bring the September 19 experience together are Kathleen Yetman, Executive Director of Prescott Farmers Market, and Kaolin Randall, Director of Community Outreach for Prescott Farmers Market, along with Brenda Cusick of Prescott Food Tours, who will assist with the event.
From the farmers and ranchers who grow and raise local food with care to the chefs who transform those ingredients into something memorable, the experience is designed to celebrate every part of the local food story.
At its heart, the Farm to Table Dinner is about more than what is on the plate. It is about slowing down, tasting something new, sharing an experience and recognizing that food has an extraordinary ability to feed the soul.
The Prescott Farmers Market's Farm to Table Dinner: A Local Culinary Experience takes place September 19. Guests are encouraged to secure tickets in advance and come ready to taste, create, connect and experience local food in an entirely new way.
Get tickets today:https://prescottfarmersmarket.org/farm-to-table/


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