Chef Rochelle on the Road to the Tilted Earth Festival in Cottonwood, AZ

Meet Chef Rochelle at the Tilted Earth Festival in Cottonwood, June 16th

This month Chef Rochelle is on the road to Cottonwood to participate at the annual Tiled Earth Festival Wine Dinner.

Tilted Earth Festival

While the Tilted Earth Festival is a 3-day celebration, the wine dinner, which takes place Thursday, June 16th from 6:30-9 PM, commemorates Henry R. Schuerman. Henry was the first pioneer to cultivate grapes and make them into wine in the greater Verde Valley and, thus, considered the father and founder of winemaking in the Verde Valley.

The wine dinner reflects the comfort food early settlers may have eaten with a fine dining approach. It is a six-course menu with wine pairings from local wineries. Participating wineries and chefs include:

Wineries:

  • Page Springs Cellars
  • Arizona Stronghold
  • Burning tree Cellars
  • Pillsbury Wine Company
  • Fire Mountain
  • Chateau Tumbleweed

Chefs:

  • Chris Dobrowski – Schoolhouse Restaurant
  • Bryan Nowicki – Page Springs Cellars
  • Michelle Jurisin – Nick’s, Bocce, The Tavern, & Grapes
  • Rochelle Daniel – Cress on Oak Creek
  • Chris Smith – Seed Restaurant
  • Chris Wolf – The Arizona Culinary Institute

Purchase your ticket now for $80 per person and enjoy a culinary experience like no other:

tilted-earth-fest

RECEPTION

PSC House Made Charcuterie & Settler Era Cheeses
Smoked Venison & Herb Sausage
, Applewood Cold Smoked Pork Belly
, Selection of Locally Farmed Goat Cheeses and Cheddars
, Malvasia Grain Honey Mustard.
PSC Estate Peach and Nectarine Jam, PSC Estate Black Garlic


Pillsbury Wine Company 
2014 Wild Child White, 2015 One Night Stand Rose, 2014 Wild Child Red

Executive Chef, Bryan Nowicki, Page Springs Cellars
Winemaker, Sam Pillsbury, Pillsbury Wine Company

COURSE ONE

Charred Corn & Beet Salad
Roasted Tomatoes, Red Onions and Zucchini, Watercress,
 Wild Arugula, Arizona Goat Cheese, Toasted Pine Nuts & Prickly Pear Vinaigrette


Chateau Tumbleweed
 2015 Descendants

Executive Chef, Michelle Jurisin, Bocce
Winemaker, Joe Bechard, Chateau Tumbleweed

COURSE TWO

Chardonnay Oak-Barrel Smoked Local Trout
Rye Toast Point, PSC Peach Compote, Blackberry Gastrique

Fire Mountain Winery 
2015 Cicada Rose

Executive Chef, Chris Smith, Seed Restaurant
Winemaker, John Scarbrough, Fire Mountain Winery

COURSE THREE

Confit of Rabbit Cassoulet
Beans, Spring Garlic Puree, Wild Mushrooms


Burning Tree Cellars
 2014 Colibri Vineyard Grenache

Executive Chef, Rochelle Daniel, L’Auberge de Sedona
Winemaker, Corey Turnbull, Burning Tree Cellars

COURSE FOUR

Arizona Hunt “Unit 8” Elk Shepherd’s Pie
THAT Brewery Monsoon Mud Stout & Mash Top, Braised in Flagstaff Toadstools
Bramble Farms Heirloom Carrots,
Willowbrook Farms Golden Onions, Schoolhouse Arizona Snap Pea Tendrils


Page Springs Cellars
 2014 Highlands

Executive Chef, Chris Dobrowolski, Schoolhouse Restaurant
Winemaker, Eric Glomski, Page Springs Cellars

COURSE FIVE

Dessert Trio
Apple, Pear, Quince, Raisin Strudel with Caramel Cremeux, Apricot-Almond Petit-Four
Yogurt Panna-Cotta with Arizona Honeycomb, Fig Jam, and Honey Cookie


Arizona Stronghold Vineyards 
2014 Bonita Springs Vineyard Muscat or 2015 Bruzzi Vineyard Vidal Blanc “ZAS”

Head Chef & Culinary Arts Instructor, Chris Wold, Arizona Culinary Institute, Scottsdale
Executive Winemaker, Murphy Moore, Arizona Stronghold Vineyards

L’Auberge is the perfect place to return to after a day at the Tilted Earth Festival – it’s only a 25-minute drive from Sedona. Learn more about our current special offers and packages and book your next Sedona vacation today.

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