US (AZ): Greenhouse produce in gastronomy

On April 6th, the Secure, Sustaining & Sensational CEA Dinner presents the role that greenhouse, hydroponic, and aquaponic food production have in the development of Tucson as a designated UNESCO “City of Gastronomy.”

The dinner will highlight the "Secure, Sustaining, & Sensational" products of CEA in a gastronomically exceptional regional meal at the Carriage House of award-winning Chef Janos Wilder in Downtown Tucson.

This fundraising dinner will support and enhance CEAC research and educational programs in a new age of agriculture, and continue the important work of assuring secure, sustaining and sensational foods and practices to feed the region, our nation, the planet, and future generations.

The finest ingredients will be sourced locally from CEA growers and grown within the greenhouses of CEAC. Of course, you'll see ripe red tomatoes and blossoming heads of lettuce complementing the courses, but the full and balanced meal will include gargantuan blue oyster mushrooms grown under cover, filets of aquaponic fish raised in sustaining production systems, strawberries from Dr. Chieri Kubota's greenhouse, melons from the fields of Yuma, and fine cuts of meat from the UofA Meats Lab at the Campus Ag Center.

The standard contribution for the multi-course meal is $130 per person, or a discounted couples rate $210 for two.

Click here for more information and registration.