Savor Food & Wine Festival 2015 

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A glimpse at the bites and sips from Savor 2015 at the Tucson Botanical Garden.
OF 23
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Heather Hoch
Chefs from Loews Ventana Canyon prep pomegranates for a refreshing drink.
Heather Hoch
A savory beet crostata from Pizzeria Bianco.
Heather Hoch
Grapefruit curd from Pizzeria Bianco.
Heather Hoch
Mini carrot cake with a cream cheese frosting and a raspberry from Poppy Kitchen.
Heather Hoch
Griddling meatballs for Loews’ shrimp and pork duo dish.
Heather Hoch
Gourmet Girls served up homemade pasta with squash and Brussels sprouts.
Heather Hoch
Pepita-crusted ahi from the JW Marriott Resort.
Heather Hoch
Tomato basil fume from the JW Marriott Resort.
Heather Hoch
Attendees grab plates of Vero Amore’s meatball parmesan.
Heather Hoch
Ume gave guests the choice of shrimp and lobster sushi or a mango roll.
Heather Hoch
Duck tacos with Hoisin and scallions from Nox Kitchen and Cocktails.
Heather Hoch
A pasta duo with pesto and a creamy sausage sauce from Tavolino.
Heather Hoch
Shrimp and pork meatballs from Loews Ventana Canyon.
Heather Hoch
Copper City chili and gnocchi with pesto from Café Roka.
Heather Hoch
A vegetal "Sorry About the Garden" cocktail with Belvedere from Aaron DeFeo of Casino del Sol.
Heather Hoch
The spread from Café Botanica featuring olives grown on-site and heirloom legumes.
Heather Hoch
The Tucson Country Club brought a chilled Brussels sprouts Caesar salad, as well as a beef and Boursin slider.
Heather Hoch
Agustin Kitchen’s pork and pickle dish was rich and satisfying.
Heather Hoch
Barrio Blonde battered fish taco with a tequila cocktail from Proper.
Heather Hoch
Lamb lollipop on a bed of sweet corn polenta from Bob’s Steak and Chop House.
Heather Hoch
A Chemex brewed coffee from Kenya roasted and brewed by Yellow Brick.
Heather Hoch
Nolet’s gin, Génépi and rose syrup form Casino del Sol.
Heather Hoch
A breakfast taco with chorizo from Boca Tacos y Tequila.
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Heather Hoch
Chefs from Loews Ventana Canyon prep pomegranates for a refreshing drink.

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