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