http://nancyoster.blogspot.com/2011/10/edible-vacation-day-10.html

Looking at the bed of my truck after another lovely Sunday morning shopping spree, it is no wonder that August and September are my two favorite months of the year to be a chef in Flagstaff. Our Flagstaff Community Market is hitting its peak and we are trying to highlight as much as possible with our summer menu.

Mike and Kate and all the rest at Chino Valley Farms are once again producing their beautiful Heirloom tomatoes, Corey and the Whipstone Farm team have been providing us with a plethora of vegetable goods and Matt and Sarah at Rabbit Run Farm enable us to create our squash and sweet onion soup that has been so well received this summer.

Don’t let the monsoon rains dampen your appetite for local hand-crafted food, the nights on the patio have been beautiful and there is always a seat at the bar. Hope to see you soon at Brix or our local markets.

Steve Kosanovich
Chef de Cuisine

First Course

FBC Blonde Ale and Black Mesa Ranch Chevre fondue with grilled asparagus and beer battered
Maitake mushrooms

Second Course

Agassiz Amber and James Ranch Belford soup, house made cumin and pear sausage

Third Course

Coffee rubbed NY Steak, Bitterroot ESB caramelized onions, rutabaga and Parmesan mash, glazed
baby carrots and Blackbird Porter reduction

Dessert

Malted Gingerbread with Sasquatch Stout chocolate ice cream

Wednesday, Feb 23rd @ Brix
Brewer’s Dinner at Brix
6:00 pm, reservations required
4 Course dinner including Flagstaff Brewing Company beer
$50.00 per person
Al Henes & Jeff Thorsett will be on hand to discuss their brew

Learn more a bout Arizona Beer Week:

• Arizona Beer Week
• AZ Central

Call 928-213-1021 or reserve online today!

This event always “sells out,” so call 928-213-1021 or reserve online today.

1st Seating [ Menu PDF ]

• 5 courses
• $75.00 per person, not including tax and gratuity
• Reservation times available from 5:00 to 6:30

2nd Seating [ Menu PDF ]

• 7 courses
• $95.00 per person, not including tax and gratuity
• Reservations times available from 7:30 to 10:00 p.m.

Hope to see you there!

The evening began with a reception on the patio of Sutcliffe Vineyards, where guests enjoyed Sangria made from Sutcliffe Vineyards Rose along with House made Charcuterie, Canapes of Heritage Foods Berkshire Pork Belly with sesame braised leeks, and Artisanal Cheese from James Ranch in Durango.

Guests were then escorted alongside the vineyard to a 120-foot long dinner table set in the fruit orchard, where they were served a 4-course menu consisting of locally harvested foods from McElmo Canyon, along with some of Arizona’s finest produce.

The evening’s menu began with a soup of roasted summer squash with pickled red onions, followed by a salad of McClendon greens, McElmo Canyon Peaches, Black Mesa Ranch Chevre, and toasted pecans. Served family style, the entrée course consisted of Fox Fire Farm’s Lamb, mint and Chevre tamales, Roasted Locally Raised Pig with Stone Fruit Chutney, McClendon’s Potato Salad, Chef Dave’s Virginia Baked Beans, and Braised Local Greens.

Cooking off-site is one thing, but 300 miles away from home, in a tiny kitchen, is another matter entirely!

Rich worked in the restaurant industry for 16 years in San Francisco, managed restaurants such as Chianti’s on Melrose and Harry’s Bar and Grill in Century City and worked for Steven Starr Restaurant Group of Philadelphia. He spent the last 12 years in the wine industry, but recently decided to get back to what he loves the most and return to restaurants. We have known Rich for over 5 years, and when he mentioned that he was interested in returning to the restaurant business and wanted to work for a forward thinking, sustainability-minded company, it seemed like a natural fit.

Again, please join me in welcoming Richard Edwards to Brix as our new general manager. We are very excited to have him!

2nd Annual
Food, Wine, & Fun Event

Sunday, May 23rd, 2010

1pm to 4pm @ Brix

Mix and mingle while tasting exceptional wines from around the world and hearty appetizers.

Wines and silent auction items will be available for purchase.

Tickets are $50 and available at Brix, Criollo, and through Girls on the Run of Coconino County.

ALL proceeds benefit GOTR.

Thanks!

The first thing that struck me as I drove to Bob’s was the topography. There were no farms in sight; in fact, I drove through about 20 miles of strip malls and development before coming to a ten foot wall with a large electric gate. Hidden behind the gate I found a 25-acre oasis of citrus trees, beehives, lettuces, and an array of heirloom vegetables where some of the best chefs in the southwest come to stock their kitchens.

When I got out of the car I was greeted by a tall, suspenders-clad man who looked at least fifteen years shy of his 77 years…a testament, I believe, to his organic diet and obvious love for how he makes his living. He drove me around in a golf cart and we looked at the departing crops: the citrus, carrots, beets, chard, broccoli, and radishes that filled out our winter menus.

We talked about the crops that were just getting started and what we could expect to see in the coming month: tomatoes, eggplant, basil, sweet corn, squash and zucchini. As we roll into our first summer season with Criollo, I asked Bob about upcoming produce that may fit our new Latin concept. Bob recommended okra, micro cilantro, and sweet Patron & Shishito peppers. He also told me that squash blossom quesadillas were one of his favorite ways to prepare the upcoming crop.

So, while you can expect to see the return of ricotta-stuffed squash blossoms at Brix, you can be sure that we are going to give Bob’s favorite a try along with sautéed okra and padron peppers down at Criollo. We thank Bob for his amazing dedication to growing the best produce in the southwest and for making our cuisine that much better by allowing us to feature it. And we hope that you will be by soon to see for yourself.

Thanks,

Chef Dave