Wine and dine this Friday & Saturday, June 23 & 24, 2017, at Page Springs Cellars for their fourth annual Tilted Earth Festival. The festival kicks off with a yearly tradition of combining 5 chefs from across the area with 5 wines for a wine dinner. Our very own Chef Michael O’Dowd will participate with Burning Tree Cellars to create a course you won’t soon forget. Then on Saturday, June 24, 2017, from 5 – 11 p.m. the festival continues with music, wine, and food in a community atmosphere.
The Tilted Earth Festival was created to foster the growth of culture, community and the economy in the great Verde Valley of Arizona. Tilted strives to accomplish these goals by tilling the “soils” on and around the Summer Solstice each year by producing the Tilted Earth Festival. The “seeds” will be sown in this soil by the hands of attending artisans from the fields of craft drink, food, music and fine arts. After planting, the fields will be “watered” by the local community – Arizonans from far-and-wide, and eventually people from all over the country and world. The cultural and economic fruit grown and harvested from this effort will strengthen our people, our families, our community, and our economy.
Course 1: Reception
Golden Beets with Citrus Dressing, Green Bean Salad with Onion, Almond and Bacon, Butternut Squash with Red Onion and Granny Smith Apple accompanied by Rustic Wheat Bread , Cheese Straws and Cottage Cheese Dill Rolls
Wines: 2016 Archive Red Blend (44% Graciano, 44% Tempranillo, 12% Grenache), 2016 Bruzzi Vineyards Vidal Blanc, 2016 Dayden Rosé
Chef: Chris Wolf, Arizona Culinary Institute (ACI) and Students
Winemaker: Arizona Stronghold Vineyards
Course 2: Salad
Coastal Crab Cakes with Fay’s Freezer Cole Slaw
Wine: 2015 Trademarked (100% Chardonnay – Al Buhl Memorial Vineyard)
Chef: Michael O’Dowd, L’Auberge
Winemaker: Corey Turnbull, Burning Tree Cellars
Course 3: Protein + Greens
Juniper-Espresso Crusted Lamb Chop, locally harvested greens, marinated beets, BMR Chevre, pickled vegetables, pine nuts and Calabrian Chile tomato vinaigrette.
Wine: 2015 SGZ (50% Syrah, 30% Grenache and 20% Zinfandel)
Chef: Michael Dilfilippantonio (Flip), Criollo
Winemakers: Aaron Weiss, Bree Nation and David Baird, Oddity Wine Collective
Course 4: Main
Applewood Smoked Black Mesa Ranch Pork with No.1 Brandy Sauce Fermented Garlic Macaroni & Cheese, accompanied by Honey Baked De Nada Farms Squash
Wine: 2016 Earth (Grenache, Mourvèdre, Syrah)
Chef: Chris Dobrowolski, Muse Bistro
Winemaker: John Scarbrough, Fire Mountain Wines
Course 5: Dessert
Raised doughnut filled with PSC Estate peaches macerated in Mertis AP wine, Estate nectarine sauce superior with apple brandy caramel and sugared sundried Estate peaches.
Wine: 2016 Arizona Jonathan Apple Wine
Chef: Bryan Nowicki, Page Springs Cellars
Winemaker: Page Springs Cellars
Please note the menu will be served “as is”, there will be no gluten free, vegan, vegetarian or non-alcoholic options or substitutions due to the complexity of the undertaking.
Menu items subject to change based on seasonal availability.