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The fall in the pentak valley has so many food festivals and special dinners that you may find it difficult to choose which to attend. To narrow the list down to a small handful, we would certainly turn on the moonlight this Saturday over the mound. At $ 90, it’s more expensive than your average festival. But what you get looks well worth the bill: a taste of the past and one exciting future of food in Arizona.

Moonlight on the mound on Saturday, October 19, gala marks the Pueblo Grande Museum auxiliary auxiliary. Pueblo Grande is the site of Hohokam ruins, a dusty, rugged offering of canals and houses, once sprawling along the Sol and Gila rivers-forming the largest agricultural system in the pre-Columbian world.

The gala benefits Pueblo Grande. It also highlights the deep past of Arizona agriculture, highlighting current producers and cooks who peer into that past but also ahead. Select local farms will give chefs ingredients to spin into plates, some in the high-flying New Arizona style we covered in the Sonoran Arcana column.

Nina Sajovec of The ajo center for sustainable agriculture will be bringing posh’ol (brown teparies with wheat berries or corn) and GA’ivsa of Ajo, all raised with the help of dry agriculture. Ramona Farms of the Gila river Indian reservation will provide three varieties of tepari beans-brown, white, and black-plus wheat like white Sonora and Pima, many colors of corn, and more.

Velvet button Ramona farms, one of the main organizers of the event, promises ” tons of desert flavors.”

Button will cook an O’odham trail mix of ingredients like cactus seeds, roasted squash seeds, and Wolfberry. It will demonstrate how to make toasted sails C’emet, a broad, fragrant tortilla relative eaten in the Sonoran desert for centuries.

In addition to these traditional preparations and displays, dishes prepared by visiting chefs will carry traditional ingredients to creative locations.

From greater Phoenix, chefs include Mick Wyzlic of Phoenix City Grille, Brett Vibber of Cartwright’s modern kitchen, and Tamara Stanger of cotton

Each restaurant will serve three items. If you’re a curious eater with an interest in the history and possibilities of Arizona’s natural flavors, a look at the menu can make your pulse drum. The tailstock horchata. Shrimp with pink and blue corn grits and pickled Yucca flowers. Arizona quail and pheasant confit. The rabbit and the edible part of the iron wood. Squash empanadas with lacquered captain-piloncillo glaze. And it’s just a small cross-section that leaves a lot of intensely local niceties and filigree.

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The gala celebration on Saturday night is one weekend event that will also highlight the new exhibition and the unveiling of new iron works along the canal on Sunday, October 20. To go with the food on Saturday, there will be music in the same vein, including Tony Duncan’s traditional flute.

“We hope to do this every year for the next 10 years,” button says, “to raise money for cultural and educational programs in Pueblo Grande.” Each year, it plans to build on the previous year by adding more traditional foods up and down the state.

It will be, she says, a celebration of ” everything from the past to the present.”

On Saturday, October 19, the Pueblo Grande Museum will host the Moonlight over the Mound gala from 6:30 to 21:30. Tickets from $80 to $90. Visit the web site of the Moonlight over the Mound for more information.

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