Crush Birmingham 2013 Wine and Food Classic returns Sept. 21 - Los Angeles News | FOX 11 LA KTTV

Crush Birmingham 2013 Wine and Food Classic returns Sept. 21

Posted: Updated:
(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.

  • MorningsMorningsMore>>

  • Money Monday: The state of the economy

    Money Monday: The state of the economy

    Monday, July 21 2014 11:01 AM EDT2014-07-21 15:01:18 GMT
    Robert A. Dye, Chief Economist for Comerica bank offers his latest economic forecast to Murray Feldman. Play the video to heat the report. Click on the PDF to read it.
    Robert A. Dye, Chief Economist for Comerica bank offers his latest economic forecast to Murray Feldman. Play the video to heat the report. Click on the PDF to read it.
  • Detroit Gypsy Kitchen's fresh rolls & kale salad

    Detroit Gypsy Kitchen's fresh rolls & kale salad

    Monday, July 21 2014 9:31 AM EDT2014-07-21 13:31:51 GMT
     Get the recipes for fresh rolls and kale salad courtesy of Detroit Gypsy Kitchen located on Woodward in Detroit.
     Get the recipes for fresh rolls and kale salad courtesy of Detroit Gypsy Kitchen located on Woodward in Detroit.
  • Sweet Summertime Birmingham Block Party

    Sweet Summertime Birmingham Block Party

    Sunday, July 20 2014 12:02 AM EDT2014-07-20 04:02:47 GMT
    Fox 2 News Morning LogoFox 2 News Morning Logo
    Mills Pharmacy + Apothecary is hosting a block party on July 26, 2014 at its Birmingham location.
    Mills Pharmacy + Apothecary is hosting a block party on July 26, 2014 at its Birmingham location.
Powered by WorldNow

KTTV FOX 11
1999 S. Bundy Dr.
Los Angeles CA 90025

Main: (310) 584-2000
News Tips? (310) 584-2025

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices