A Night in Tuscany Pop-Up Dinner - October 20 - With Deep Sky Vineyards and Chef Chris Spear
Grace Farms and Farmboy Present A Night In Tuscany Featuring Deep Sky Vineyard Wines and Chef Chris Spear (Founder of Cooking from Roots).
Sunday, October 20
Menu (Subject to change)
Cured Meats | Cheese | Accompaniments (TBD)
Chicken Liver Pate featuring Tucson’s Top Knot Farms
Farmboy Sour Dough Warm Bread Featuring Hayden Mills Flour and Queen Creek Olives and Extra Virgin Olive Oil
1. Panzanella Salad
Featuring Farmboy’s Sourdough Bread and locally sourced vegetables
2. Pici Cacio e Pepe
Homemade Pasta with Local Cheese Spiced with Pepper
Deep Sky Vineyard Frozen Grapes and Italian Sparking Wine
4. Pappardelle alla Lepre
A Tuscan Specialty Pasta Dish
Tiramisu Featuring Flagstaff’s Matador Coffee
Wine and Beer included (tax and gratuity as well).
Chef Chris is making the evening's pasta by hand.
Chef Chris Spear will be making pasta with Hayden Mills Arizona wheat. Here are some notes on the amazing flour we make here in AZ.
Hayden Mills Blue Beard Durum, developed with Don Guerra - Barrio Bread in Tucson. Grown at Sossaman Farms in Queen Creek.
Also known as pasta wheat, this durum is said to be a Landrace crop originating in Iran. This plump, yellow grain is best used for semolina to create pasta. Blue Beard Durum (14.18% protein, 8.35% moisture)
Sonoran Flour from BKW Farms in Marana. A very basic milling process is used. White Sonora Wheat – A heritage grain brought to the southwestern United States by Father Kino in the late 1600s. White Sonora is a soft, low protein wheat (http://www.bkwazgrown.com/content/grains#heritage_grains)