Please join us for the third annual VVS Farm to Table Feast on Saturday, September 30, between 3:00 PM and 7:00 PM and share in the seasonal bounty from local farms, including our very own here on the campus.  Tickets sell out fast like the proverbial hotcakes, so make your reservation today.

This year's event is themed A Celebration of Southwestern & Authentic Mexica Cuisine, which spotlights delectable culinary creations by chefs:

Michael Briggs, Verde Valley School, Sedona
Brian Widmer ~ Orchard Canyon on Oak Creek, Sedona
Sam Williams ~ Indian Gardens Cafe, Sedona
Colibri Jiminez '07 ~ Aventura Gastronomica, Mexico City
Colton Coburn-Wood ~ The Yellow Door Taqueria, Boston

As is the tradition, Farm to Table starts with a tour of the school's scenic "beyond organic" farm with Farm Manager Mike Spielman and his earth-loving team. Here you can wander around the lush green plants enjoying tasty appetizers and refreshing beverages while watching the late afternoon light and shadows begin to transform Cathedral Rock.

Guests then meander through the campus grounds to the Head of School's house for a tasting hour showcasing local wines, beers and soft drinks and our very own VVS Jazz Ensemble. This is a time to gather convivially in the company of other guests and VVS staff and students, and continue to enjoy the breathtaking red rock landscape light show.

As the evening hues soften, the multi-course dinner is served al fresco overlooking the campus and beyond to Cathedral Rock. We will have more news about the menu to share with you soon - but you can count on it being delicious, nutritious and just-picked-fresh from the VVS veggie gardens and local farms.

Register Now!