The artist community in Payson, AZ and all of Rim Country are bound and determined to develop an Art Center for young and old alike. We also want to be community minded, and continually give back. We will be doing both during this exclusive gathering. Join us for an Art Show, Live Music, Fine Food & Wine. Come and support local artists, & the Empty Bowls movement, earning money for local food banks. Tickets are limited.
Each $20 donation goes directly to local food banks, and guarantees you your pick of a gorgeous hand made pottery bowl, created by our local artisans and potters. Accepting donations at the door as well.
Your support will go directly to all of Rim Country's local food banks.
We are offering a variety of vegetarian, vegan, keto, paleo, gluten free, dairy free, soy, and nut free options, while also creating some amazing pieces for our very hungry carnivores. We would love your input, and we will have a road map /printed menu of Canapés and Appetizers coded for everyone to enjoy our artistic night out on the town!
Grape and Cherry Tomatoes donated by the Payson Community Garden, Mozzarella Balls, and Fresh Basil, with a drizzle of Balsamic Glaze and Olive Oil.
Hearts of Romaine, Cherry Tomatoes from the Payson Community Garden, Kalamata Olives, cucumbers, feta cheese, Greek Dressing…
(GF, Vegetarian, we can offer some without cheese, if we have enough Vegan demand.)
Providing we can acquire Endive, filled with thinly sliced pear, gorgonzola, walnuts, and a champagne vinaigrette.
(Vegetarian, Paleo, GF)
These fine hors d'oeuvres offer a variety of international flavors and filling satisfaction.
Grilled Boneless/Skinless Chicken thighs with Red Pepper, Onion, and Mushroom, marinated in a Mediterranean spiced herbed/lemon vinaigrette.
(GF, Keto, Paleo)
Offered on both toasted pita and fresh cucumber slices. (Smoked and grilled fresh Eggplant, olive oil, roasted garlic, lemon, tahini (sesame seed), sumac pureed. Served on fresh cucumber slices or pita bread/naan.
(GF, Vegan, Keto, Paleo)
Carmelized Oyster Mushrooms (donated by AZ Mushroom Company) and Onions, sautéed with fresh thyme, garlic, and red wine served over a crostini, some with a brûléed Swiss cheese and balsamic glaze drizzle.
(Vegetarian, and/or Vegan options)
Chili Cups and Jalapeño/Cheese Cornbread at the Empty Bowls table. Local, Pasture raised beef provided by Lyman Ranches. Chili itself is GF, no added fats, the only sugar comes from a small amount of 82% dark chocolate. I am willing to add a GF biscuit, if there is demand.
Spicy shrimp, andouille sausage, mini potatoes, onion, corn slices, drenched in Cajun seasoning, butter, and lemon, served with a French bread crostini.
(GF, crostini is not gluten free)
Beef Filet Bite, Pearl Onion, Mini Potato, Mushroom, cooked in a rich red wine gravy, served over a crostini.
(GF, crostini is not gluten free)
Served on an oven fried sweet Potato slice: Smoked ham, slow cooked in honey, maple syrup and butter, served on top of a crispy oven baked slice of sweet potato.
Beef provided by Lyman Ranches) served with grenadine pickled onions and swiss, brûléed over a French crostini.
Lightly fried small corn tortilla, coated with a roasted garlic, cannellini bean puree, topped with vegan chorizo and crispy Kale chips.
(GF, Vegan, Vegetarian, Paleo)
(Keto, Paleo, GF)
Air fried, coated in a tapioca flour batter served with a vegan ranch
(Vegan, Vegetarian, GF, Keto, Paleo)
Something sweet to end the night
Thinly Sliced Honey Crisp Apple served over a crispy crostini, topped with goat cheese and a peppery honey drizzle.
Delicious small fruit bites with a crusty top and Danzeisen Dairy whipped cream on top
(Vegetarian, Vegan without the whipped cream)
Local Pine Apple with a GF Oat Crumbles made with vegan coconut oil, coconut sugar & flour, and maple syrup, with Danzeisen whipped cream available for non vegan connoisseurs.
(Vegetarian, GF, some Vegan options)
Espresso soaked Madelines, Danzeisan whipped cream with Mascarpone, and a sprinkling of Dark Chocolate.
(GF, Vegetarian, Paleo)
For Catering inquiries, please contact Sarah Linkey @ 602-361-5379 or firstname.lastname@example.org