The Chef’s demo will be Tuesday, September 13, in the Cheyenne Room. The first course, El Chorro: Queen Creek heirloom tomato and burratta salad with extra virgin olive oil and balsamic syrup. The second course, Santa Fe: Prosciutto crusted pork tenderloin, green chile risotto, roasted Brussels sprouts and mesquite honey glazed carrots Third course, Boulders:…
