Farm-to-Table Dinners

Join us for an unforgettable culinary experience where delicious food meets the natural beauty of our flower farm.

The experience:

  • Incredible Private Chefs: Chris Schuetta and Mary Ross craft gourmet dinners featuring fresh, locally sourced ingredients, creating a unique and flavorful menu for each event.

  • Seasonal Delights: Enjoy exquisite dishes made with the finest seasonal produce, served al fresco in the serene and picturesque setting of our flower farm.

  • Perfect for Every Occasion: Whether it's a date night, a night out with friends, or a memorable girls' night, our dinners offer the perfect blend of elegance and charm. We host both community and private dinners tailored to your needs.

  • What to Expect: Your evening begins with a signature mocktail and time to wander through the roses during golden hour. Dinner is served outdoors, with iced water provided. You're welcome to bring your favorite bottle of wine—wine glasses and openers will be available.

Come for the flowers, stay for the food, and enjoy a magical night under the stars!

Community Dinners: $185 per person
Limited to 18 people per event. Just 2 events this spring season — don’t miss out on this experience!
All dietary needs can be accommodated.

6-8pm

Wednesday, April 16th: “Flavors of Flowers” — every dish includes flower-infused ingredients!
Wednesday, May 14th: “La Vie en Rose” — a French-inspired floral feast!

PLEASE NOTE: If you have any dietary restrictions, please notify us at time of ticket purchase, or via email at fillmoreflowerfarm@gmail.com at least 2 weeks prior to the event. Also, flowers are not included in this event. However, if you'd like to take some home, flowers will be available for purchase from our cooler after the event!

For private dinner inquiries, please email fillmoreflowerfarm@gmail.com

Fine Print for ALL Events

  • Tickets: All tickets must be purchased in advance. Please note that all sales are final, and tickets are non-refundable and non-transferable. If you are unable to attend, you are welcome to gift your ticket to a friend.

  • Farm Access: Our farm is not open to the public except for special events. This is a rare opportunity to visit and enjoy this unique experience!

  • Location: Our farm is located near Tatum & Thunderbird in Scottsdale, AZ. The exact address will be emailed 24 hours before the event.

  • Parking: Parking is limited. If attending with friends, we kindly ask that you carpool to help accommodate everyone.

Thank you for supporting our events, and we look forward to hosting you!

A little bit about Chris & Mary:

Chef Chris: Born in Flagstaff, Arizona, Chris grew up in the outdoors mostly mountain biking. When he was inside, he was in the kitchen experimenting and falling in love with cooking. After high school, he made the move to Phoenix, graduating from Scottsdale Culinary Institute and quickly excelling into roles in kitchens in Phoenix, San Diego and Seattle. Returning to Phoenix, he worked his way up to Executive Sous Chef under the gregarious Food Network Star Chef Beau MacMillan at Elements at the Sanctuary Resort at the heart of Camelback. Chris became his right hand man and closest support; Chef Beau became his greatest mentor. Since his time together, Chris has used his strengths in leadership and responsibility as executive co-chef at Castle Hot Springs Resort and as Executive Chef at Bronze Buffalo Club, overseeing three food outlets. 

Mary: Notice there is not a "Chef" in front of my title—and rightfully so. I have yet to manage or run a professional kitchen. And who cares about titles? My story is full industry, working just about every position in a restaurant: host, dishwasher, server, bartender, cook, extern, restaurant manager, food and beverage director, and sommelier. Over the past 24 years, hospitality has been woven into the very DNA that defines me. My experience includes working at the prestigious 3-star Michelin restaurant Per Se in New York City, the serene Castle Hot Springs Resort in Arizona, and the exclusive Bronze Buffalo Club in Idaho. These opportunities have shaped my approach to service and craft. My love language is giving—from the foods I create to the service I provide. I cherish the chance to craft delicious dishes and amplify the details, leaving a deep, loving imprint on my guests. Friends and co-workers might say I’m a perfectionist, but that’s not quite it. I simply want to offer the best in the moment, because all moments are fleeting, and we might not get another chance to wow our guests. Favorite hospitality mantras: "Sense of Urgency" and "Attention to Details."