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Dear
Members of the Edible Phoenix Community,
CHURRO LAMB
The
Churro Lamb dinner sponsored by Slow Food
Alta AZ at La Posada on June 24th was well-attended
(including a few Edible Phoenix readers
who made the trek to Winslow).
Chef
John Sharpe's menu had a Spanish twist and
included:
Lamb
sate with chipotle peanut sauce and marinated
Persian cucumbers
Pepperdew
peppers stuffed with giant beans and Petite
Basque cheese
Manchego
and Asian pear with quince chutney
Grilled
hearts of red leaf lettuce with Cabrales
sheep's milk blue cheese
Kibbeh
of lamb with bulgur wheat, pine nuts, mint
and local sumac
Roast
leg of lamb with fresh herbs and Romanesco
sauce
Braised
lamb with green chiles and tomatillo over
sweet corn tamale
Corn
flan with mesquite caramel sauce, sunflower
seed brittle and prickly pear sorbet
For
more information on local food events, see
the Edible
Phoenix calendar.
TELL US ABOUT YOUR FAVORITE DISHES
Many
readers have already e-mailed to tell us
they can really relate to the favorite dish
dilemma in the "Letter from the Editor"
in the Summer issue. Don't forget to send
us an e-mail with your picks for perfect
Valley restaurant dishes. We'll include
them in a future issue. (Send your suggestions
to info@ediblephoenix.com).
JOIN US AT PHOENIX COOKS!
Our
workshop is called "Eating Locally in the
Valley" and will be held at 11 a.m. on September
1 at the Phoenix Cooks! event at the Biltmore.
I'll talk about the benefits of local foods
and provide tips on shopping at farmers
markets. You'll sample farm-fresh produce,
breads, preserves, chocolate and more, and
receive discounts on Edible Phoenix and
advance purchases of the Phoenix Food Fanatic
Handbook. Advance tickets are required for
the seminar. See www.phoenixcooks.com
under food/wine forums.
EDIBLES IN GOURMET MAGAZINE
Although
we're a local magazine, we love to get national
attention. See page 42 of the July issue
of Gourmet for a blurb on Edible Communities
and its role in bringing local food to its
readers.
CORN BREAD
You
can hear the sizzle when the batter hits
the pan as you read Sheri Castle's article
on "Corn Bread" in our Edible
Phoenix web exclusive. Sheri
was awarded the 2007 Edible Communities,
Inc. Scholarship to attend the Symposium
for Professional Food Writers at The Greenbrier.
The scholarship is for writers whose work
pertains to honoring and preserving authentic
regional foodways and embodies the Edible
Communities mission of "Celebrating the
Abundance of Local Foods, Season by Season.."
I was pleased to present Sheri with the
award and to learn that I'd received Special
Mention for the prestigious Apicius Scholarship
for writing with a clear voice that stands
the test of time.
LOCAL
CHEF WINS CULINARY TRUST SCHOLARSHIP
It's
just been announced that the Le Cordon Bleu
Australia Masters in Gastronomy Scholarship
was awarded to Stephanie Green from Phoenix,
Arizona. Chef Green is the owner of the
Nutrition
Studio.
Warm
regards,
Pamela L. Hamilton
Editor and Publisher, Edible Phoenix
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