Greenhouse Gardens held its first farm-to-table pop-up dinner on March 24. Guests enjoyed live music, and Chef Chris Castro and Chef Skylar Passante from The Canal Club at The Scott Resort & Spa created unique dishes. Chef Jasmin Smith of Suss Pastries crafted the  appetizers and desserts. Each course featured at least one fresh ingredient harvested from the garden. Facebook.com/greenhousegardensaz Photography Keeping Focus Photography