Crush Birmingham 2013 Wine and Food Classic returns Sept. 21 - Philadelphia News, Weather and Sports from WTXF FOX 29

Crush Birmingham 2013 Wine and Food Classic returns Sept. 21

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(WJBK) -

The sixth annual CRUSH BIRMINGHAM 2013 Wine and Food Classic returns to the Townsend Hotel in Birmingham, Mich., on Sept. 21.

All proceeds benefit Children's Leukemia Foundation of Michigan.

Tickets are available for purchase at www.crushmichigan.com.

Executive Chef Drew Sayes from The Rugby Grill at the Townsend Hotel will prepare the following: Pan Seared Diver Scallop, Black Garlic Cavatelli, Brown Butter Golden Beet Purée, Chanterelle Mushroom Conserva, Salmon Roe

Chanterelle Mushroom Conserva

1 ea Sprig of Rosemary
1 t Piment d'Espelette
4 ea Sprigs of Thyme
2 ea Bay Leaves
2 C Extra Virgin Olive Oil
2 # Chanterelles
3 T Sherry Vinegar
As Needed Sea Salt & Freshly Cracked Black Pepper

Just before cooking, rinse the mushrooms as necessary to remove any dirt. Trim the end of other stems as well as any bruised areas.  Cut the mushrooms into pieces. Small mushrooms can be left whole, larger mushrooms can be cut into chunks or slices.   Combine the olive oil, bay leaves, thyme sprigs, rosemary and piment d'Espelette in a large, wide saucepan over medium to medium-high heat until the oil reaches 170o.  Add the mushrooms to the pot and gently turn them in the oil. When the oil reaches 170o again, adjust the heat as necessary to retain the temperature and cook for 5 minutes, gently turning the mushrooms from time to time. The mushrooms will not initially be submerged in the oil, but will wilt as they steep.  Remove from the heat, stir in the vinegar, add salt and pepper to taste, and let the mushrooms steep in the oil for 45 minutes.  Transfer the mushrooms, oil and herbs to a covered storage container; the mushrooms should be covered by the oil.

Brown Butter Beet Puree


2# Roasted Golden Beets
½# Unsalted Butter
3 T Agar, Bloomed with Water
To Taste Sherry Vinegar
To Taste Salt and White Pepper

Method:    Heat the butter on medium heat until the milk solids begin to brown.  Once the butter is lightly toasted, set aside.  After roasting and peeling the beets, place into a vita prep blender and puree until smooth.  Add the agar and continue pureeing the mixture.  Slowly pour the brown butter into the beet puree until fully incorporated.  Adjust seasoning with sherry vinegar, salt, and white pepper.  

Black Garlic Cavatelli Dough

½ # AP Flour
½ # Sheep's Milk Ricotta Ricotta
1 ea Large Eggs, Lightly Beaten
1 t Squid Ink
¼ C Black Garlic Puree

Method:    Put the flour into a bowl, make a well in the flour, and add the cheese, eggs, black garlic, and squid ink. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.

Chive Cavatelli Dough

½ # AP Flour
½ # Sheep's Milk Ricotta Ricotta
1 ea Large Eggs, Lightly Beaten
1 T Minced Chives

Method:    Put the flour into a bowl, make a well in the flour, and add the cheese, eggs, and herbs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.

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