This backyard dinner party for twelve featured various local fare. All in attendance were Phoenix food and beverage industry elite so experienced pallets and high expectations called for extensive menu coordination between PARTY ON! and chef Eric Ramirez. We always enjoy keeping it as local as possible to support our fellow small businesses, we featured all produce from Singh Farms of Scottsdale. Who doesn't love caviar and oysters, even if we are in the desert! The host had a special connection at Hickman Farms and was able to obtain pullet eggs, small heavy yolked eggs that are laid in the first two weeks of a chickens maturation. Bakers prize these as they're very rich and very savory. Most gusts claimed course four, utilizing these eggs in a handmade ravioli with ricotta, was their favorite. Guests were able to see some cooking techniques, such as sous vide, that are rarely used in home kitchens. Wine was provided by host KitchenBar2's sommelier and was paired specifically to complement each course. All coordination and decor by PARTY ON! We LOVE a good dinner party above all else.
