As Seen In...Phoenix!

In November, a half-dozen chefs representing the Leading Caterers of America (LCA) took a day long tour throughout the Scottsdale and Phoenix areas of Arizona, with stops at Pat Cristofolo’s The Farm at South Mountain, a hydroponic farm (Quality Growers), and finally tasted a variety of oils and vinegars at Queen Creek Olive Mill. The tour, set up by Jack Milan, director of culinary for the LCA, was a day of discovery, great food, and terrific idea exchanges. —Kathleen Stoehr

^{At The Farm at South Mountain, Pat Cristofolo set a terrific spread of salads, freshly baked breads, porchetta, and fresh lemonade for the chefs. Photo Kathleen Stoehr}

^{Photos Kathleen Stoehr}

^{Jack Milan and Pat Cristofolo share a moment before lunch. Photo Kathleen Stoehr}

^{The fresh produce hung bright and colorful on the vines at The Farm at South Mountain. Photo Kathleen Stoehr}

^{It’s all in the details: fresh berries, a fresh sprig of herb, a lace doily and a dusting of powdered sugar elevate a plate of cookies. Photo Kathleen Stoehr}

^{A pose before heading to the next tasting: From left to right: dude from David Rogers, Patrick Gaughan, Dru Kucera, Rachanee Teipen, Jack Milan, Chase Flinn, James Trent, Clay Brunton. Photo Kathleen Stoehr}

^{Hydroponic cherry tomatoes en masse at Quality Growers. Photo Kathleen Stoehr}

^{How do you pick the veg when it’s eight feet off of the ground? With stilts, of course! Photo Kathleen Stoehr}

^{It all starts here—welcome, little sprouts! Photo Kathleen Stoehr}

^{By the time the tasting had ended at Queen Creek Olive Mill, the chefs had tried over 2 dozen oils and vinegars. Photo Kathleen Stoehr}