Everything flourishes in the warm Arizona sunshine, and the Pointe Hilton Squaw Peak Resort in Phoenix has unveiled a new private dining program for small groups, where guests can experience the bounty of the resort’s urban organic garden on a personalized tour led by the property’s executive chef.
Lunch and dinner menus feature up to four courses, made from scratch. Participants will dine on an outdoor patio while learning about the seasonal, fresh ingredients.
Executive Chef Kenneth Arneson has been tending the garden for more than two years, producing carrots, Swiss chard, mung beans and bell peppers, among other vegetables.
The 27-acre Squaw Peak Hilton includes a four-acre waterpark, 10,000-square-foot spa and 48,000 square feet of event space.