Mindful Meals Dinner

Savor Without Sacrifice: The Mindful Meals Dinner Experience

We know the feeling all too well, the hesitation that comes with an invitation to a high-end dinner, the quiet scan of a menu only to find you can eat maybe one side dish, and the frustration of paying a premium for a "VIP experience" that wasn't actually built for you. For too long, having dietary restrictions or food allergies has meant feeling like an afterthought or a "special request."

The Mindful Meals Dinner Experience is our answer to that. We created this one-night-only event because we believe you deserve a seat at the table where the entire menu is your playground. Every single course is thoughtfully crafted to be gluten-free and diet-friendly, yet so bold and satisfying that you’ll forget what’s "missing."

This isn't just a meal; it’s a night where you can finally relax, and stop apologizing for your needs. Here, your lifestyle isn't a hurdle, it’s the inspiration for every delicious bite built by some of the best chefs in the valley.

This exclusive evening will showcase guest chefs, inventive new dishes, and a one-night-only menu that goes beyond our regular fare. Expect an inspired culinary experience filled with innovation, fresh and in season farm-grown ingredients, beautiful presentations, and exciting flavors in a setting designed to feel both special and unforgettable.

This event sold out in 2 days from posting, and we had a wait list of 46 people.

Our Guest Chefs

Sasha Raj: An award-winning chef, advisor, mentor, public speaker, community advocate, and educator with over 17 years of experience, focused on developing minority leaders, and socially conscious enterprises in the food and beverage industry. Developed and ran 24 Carrots, and winner of the Guy's Grocery Games Vegetarian Challenge.

Jeff Kraus: Jeff is the founder and executive chef of Crêpe Bar, Truckin' Good Food, and soon to open, Tortoise & Hare. Jeff is a Food Network alum - Chopped, Vegas Chef Prizefight, and Supermarket Stakeout. He has built a reputation for his whole ingredient approach to cooking where food balances precision, playfulness, and genuine hospitality.

Roy Harlan: Roy joined Spinato's Pizzeria in 2013 to develop and launch the Andiamo Market pastry program, bringing a strong foundation of industry experience to the role. As Executive Chef through 2021, he played a key role in evolving the menu, expanding the pastry offerings, and contributing to broader menu development.

Jaime Spinato: Nearly a decade of experience at Spinato's Pizza, from everything from recipe development to menu innovation after graduating with honors from the Arizona Culinary Institute in 2015. She has helped launch an innovative grab-and-go bakery concept and has been instrumental in developing specifically diet-friendly menu items across all locations.