Wigwam Resort to Host Sunday Farmer's Market

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This weekend kicks off a new farmers' market that will take place on the front lawn of the Wigwam Golf Resort and Spa every Sunday.

The market will emphasize on producer-only farm products and will have 15 vendors set up, offering goods ranging from preserves (Cotton Country Jams) and honey (Eagle Eye), to tabouli and tzatziki (Claudine's Kitchen), to homemade popcorn (Poppa Maize).

West Valley staple Duncan Family Farms' will be offering fresh, local produce, Double-Check Ranch will have its grass-fed beef on hand, and you can find eggs, cheese, and gluten-free products from Chile Acres, to cover all the essentials.

In celebration of this Sunday's launch, live music, chef demos, and activities for the kids will accompany the vendors on the lawn.

Hours for the market are 9 a.m. to 1:30 p.m. every Sunday, but don't be put off if you're not the first ones there: Organizers have given local chefs early access to start shopping at 8:30 a.m.

The new farmer's market is yet another factor in the transformation of the Litchfield Park resort.

It's almost been a year since former Suns owner Jerry Colangelo and his business partners acquired the Wigwam and promised change. Renovation plans, construction crews, and (most importantly) shakeups in the kitchen prove that change is certainly underway.

The resort made news back in August after famed Valley chef Chris Bianco was hired as a consultant to two of its eateries, and more recently when Brian Cooper was announced as the chef of the new restaurant to replace the property's fine-dining establishment, Red's Steakhouse.


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1 comments
Loosecannonsbluesband
Loosecannonsbluesband

My band was a regular fixture there at the clubhouse for almost 2 years. I would love to have another opportunity to entertain the locals in Litchfield at the Wigwam again. My favorite memory was listening to the bagpipers close the course just before we started playing AND THEN playing blues with them as they set in with our band on the opening number. So cool!

James Bailey

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