Flagstaff Wine & Food Festival, presented by Twin Arrows Navajo Casino Resort, returns to Pepsi Amphitheater, Northern Arizona's premier outdoor entertainment venue.
The 4th Annual Flagstaff Wine & Food Festival delivers the best culinary talents of the region and finest local and global wine from award-winning vintners. The event begins at 12 p.m. and continues until 5 p.m., Sat., June 8 and provides a foodie and wine lover paradise amidst the cool climes and beautiful pines of Flagstaff.
Enjoy exquisite wine sampling from more than 30 wineries, thanks to Southern Wine & Spirits, and an active SubZero/Wolf Chefs Demonstration Stage round out the fabulous culinary experience in the cool pines.
New this year is special craft beer tasting hosted by Golden Eagle Distributors. The festival is the signature fundraiser of Friends of Coconino County Parks, Inc. While sipping and indulging, wine enthusiasts and foodies can enjoy an exciting auction of food and travel packages, collectible wines and local crafts.
General admission tickets for the 4th Annual Flagstaff Wine & Food Festival are $35. Tickets include four well-crafted wine/beer samples, unlimited food tasting, parking and a commemorative wine glass. Additional wine tasting passports are available for only $20 for eight more wine/beer tastings. Tickets are available at www.PepsiAmp.com , by phone at 1-866-977-6849.
Here is one of the recipes featured on Friday's show by Chef John Conley of Salsa Brava and Fat Olives:
-8 cups hot water- minimum 200 degrees
-1 pound (16oz) cheese curd, cut into 3/4 inch cubes
-1 cup sea salt
-1/2 cup ricotta cheese
-1/2 cup fresh cream
-1/2 cup Stracciatella (this will be produce from the curd)
-1/2 cup fresh basil
Add 1 cup salt to the hot water and mix until thoroughly until incorporated, be sure to maintain heat level. In a clean 2 quart glass mixing bowl place the cubed curd add one cup of the hot water to the curd. Using a wood spoon, gently begin to begin to mix the water and the curd. Mix the water and curd for approx 2 to 3 minutes until the water begins to cool. Drain the cooled water and repeat process with hot water. Repeat the process until the curd begins to melt and take on a taffy consistency. At this point it is time to make the Stracciatella. Remove about one third of the cheese mixture. Pull the warm cheese in opposite directions until you reach about 12 inches. Begin to peel strings of cheese from the warm cheese, and place in a small bowl. After you have pulled all the cheese add the cream, ricotta and sea salt to the pulled cheese. You now have Stracciatella...set aside. Return to the bulk cheese and add the last of the water. The mozzarella will now have a shine to it and be easy to work with. Remove 1/3 of the warm cheese by pinching it off with your fingers. Place in your hand and press it out to make a sheet of cheese that is 4 inches wide. With your other hand grad 2 ounces of the straietella and place in the middle of the sheet of cheese. Push down on the Stracciatella so the sides of the sheet come up and form a ball. Pinch the ball closed..Congrats- you now have Burrata- serve with crostini, drizzle the balsamic reduction and top with fresh basil chiffanade
Stracciatella-A particular kind of http://en.wikipedia.org/wiki/Mozzarella (soft cheese) is also called stracciatella. Stracciatella is used as stuffing for the http://en.wikipedia.org/wiki/Burrata from the http://en.wikipedia.org/wiki/Murgia region in http://en.wikipedia.org/wiki/Puglia. It is made with torn pieces of mozzarella and cream.
Honey Rosemary Balsamic Reduction
1cup balsamic vinegar
1 teaspoon honey
1 3 inch sprig of Rosemary
Pour the balsamic vinegar into a heavy bottomed saucepan and place over moderate heat. Stir in the honey, drop in the rosemary sprig and bring to a low boil. Adjust the heat to maintain a steady simmer and allow the vinegar to reduce slowly. After a 15 minutes or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.
To use as a glaze, cook the sauce to 1/3 of its original volume (when it will measure 2/3 cup). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heatproof bowl or measuring cup. Discard the rosemary and seasonings. Brush on the glaze while warm.
For use as a condiment and an elixir to drizzle over vegetables, reduce the vinegar even more, until it approaches one-quarter its original volume. Slow bubbles will rise from the syrup and it will take on the consistency of honey, leaving a thick coating on a spoon. Pour it through a small strainer into a heatproof bowl or measuring cup. Use a heatproof spatula or spoon to clean out the saucepan before it sticks to the pot for good! Drizzle on the syrup while it is still warm.