The Seasonal Table Dinner Series

February 9, 2017 - March 2, 2017
6 - 9 p.m.
Members: $150 / General Public $160
  • January 19: Southwestern Mexican-American
  • February 9: Southern Creole and Cajun
  • March 2: West Coast California Italian
Special Event Settings: 


Call: 480 481.8188 Visit the Admissions Box Office 8 a.m. – 5 p.m. daily

Enjoy the Garden’s scenery while sipping wine and dining al fresco on customized menus from Arizona’s talented chefs. This year’s series will take guests on a culinary road trip through three of our nation’s most beloved subcultures.

February 9  | Southern Creole and Cajun

Southern Creole and Cajun Featuring a customized menu by Chef Shakha Amen Ra of Supper Time with Josephine and UMOM 


Big Pete Pearson Trio - Louisiana blues from Arizona’s King of Blues 


First Course
Cajun Grilled Oysters on the Half Shell

Second Course
Vegetable and Shrimp Fritters with Ginger Soy Dipping Sauce

Third Course

First Entrée  
Chicken and Sausage Gumbo

Second Entrée 
Blackened Catfish on Cajun Slaw with Dirty Rice 

Fourth Course
Blueberry Beignets & Cognac Crème Brule 

Chef Biography 

Military Veteran and Co-Owner of Supper Time with Josephine catering, Chef Shakha has worked in Phoenix and Tucson’s premier resorts and restaurants such as the Westward Look, Royal Palms Resort and Spa and the Arizona Biltmore. Chef Shakha has traveled the country performing personal chef services for a number of celebrities and Consulting Executive Chef for the development of multimillion dollar health spas and resorts.  

Chef Shakha’s philosophy is “If it tastes good to you, let’s make it good for you”. His love for the art of cooking and how to make better choices preparing the foods you love has lead him to develop his own line of no-salt seasoning blends which allow you to prepare your meals with the entire flavor without the sodium and conduct health education food demonstrations across the country. 

Chef Shakha believes in two concepts; educating families and individuals on preparing healthy nutritious meals on any type of budget and helping everyday professionals eat and prepare healthy meals, save time, and enjoy life’s simple pleasures.  The Chef’s Personal Services are designed to treat you to an array of culinary delights.  “I customize menus especially for you; let me use my culinary expertise to prepare your favorite dishes”.


March 2 | West Coast California Italian 

West Coast California Italian Featuring a customized menu by Chef Gabriele Bertaccini of iL Tocco Food


Ioannis Goudelis Trio - Jazz and European


First Course
Roasted Baby Beets, Beluga Lentils, Point Rey Blue Charred Sprouts, Calabrian Chili Vin, Fried Sage

Second Course
Housemade Nduja Ravioli, Roasted Brown Butter Crema, English Peas & Farm Goat Cheese

Third Course
Seared Niman Ranch Filet, Sunchoke Puree, Cipollini Onions, Charred Carrots & Farro and Pancetta Chutney

Fourth Course
Avocado Chocolate Mousse, Brownie Crumbles, Marshmallow Fluff, Luxardo Cherries

Chef Biography

Born in Florence, Italy, and inspired by his family's love for food and his native land, Gabriele Bertaccini discovered his passion for cooking as a young boy. At the age of thirteen, Gabriele landed his first job at a local restaurant where he washed dishes and pans. Not too long after that, he bought a suitcase of knives and started cooking. He never stopped ever since. Gabriele attended a five-year program at the prestigious Instituto Professionale Buontalenti per Servizi Alberghieri in Florence, Italy, where he graduated in regional, Italian cuisine and specialized in Tuscan cooking as well as additional culinary courses including Food and Beverage Management.  Chef Bertaccini currently travels the world but spends most of his culinary life between Los Angeles, California and Phoenix, Arizona, where he is the Executive Chef and Founder of award-winning iL TOCCO FOOD, a culinary experiences company focused on creating and providing memorable, personalized culinary events all over the world. iL TOCCO FOOD was quickly named one of the best dining event companies in the country and expanded its success to other cities such as London, New York City, San Francisco and, of course, Florence, Italy.

The Fine Print

  • Must be 21 or older to attend and must show proper identification to be admitted. No exceptions.
  • Children will not be admitted even if parent or guardian is present.
  • Event programming is subject to change.
  • No outside food, beverage or alcohol may be brought into the Garden.
  • No refunds, exchanges or rain dates.
  • Advance ticket purchase recommended.
  • Proceeds from this event benefit the Garden’s education, research and conservation programs.