Wine Dinner 2018

The Henry Schuerman Commemorative Wine Dinner

Friday, June 22nd 7-10 pm
at the Page Springs Cellars Vineyard Deck

 

5 talented chefs and 5 local wineries

Net Proceeds go to the Arizona Culinary Institute Student Scholarship Fund

 This innovative wine dinner commemorates the late, great Henry Schuerman.  Originally a baker by trade, Henry was the first pioneer in the greater Verde Valley to commercially cultivate grapes and make them into wine (believed to be Red Zinfandel).  In addition to producing the Schuerman “Red Rock” wine, he also sold tens of thousands of pounds of grapes to immigrant families in the area for their own traditional winemaking.  Henry was literally the father and founder of winemaking in our great valley and his name shall live on in this annual feast held in his honor.

This wine pairing menu will be inspired by the authentic recipes being served in the Schuerman’s pre-prohibition household!

Join us for a spectacular night featuring 5 Celebrity Chefs, 5 Local Wineries and an amazing presentation by Henry Schuerman’s decedents.

We have discovered a copy of Henry Schuerman’s cookbook and all chefs will be pulling their inspiration from the authentic recipes being served in the Schuerman’s pre-prohibition household!

Net Proceeds go to the Arizona Culinary Institute Student Scholarship Fund. We will only have seating for 100 people so book early because this will sell out quickly.

Tickets: $115  per person
$95 for early advance purchase through March
$105 presale April 1-June 21

SOLD OUT 

Cancellations are common so please email info@TiltedEarthFestival.com to be put on the wait list.  You will be notified at least 1 week before the dinner.

We are working on this year’s collaboration with the area’s finest talent.

Chefs

Kurt Jacobsen – Juniper Ridge Restaurant and Saloon
Chris Wolf – Arizona Culinary Institute
Jim O’Mealy – Up the Creek
Bryan Nowicki – Page Springs Cellars
Brian Sharrah – Forgotten Pines

Winemakers

Eric Glomski Page Springs Cellars
Sam Pillsbury – Pillsbury Wine Company
Fiona Reid – Painted Lady Vineyards
Corey Turnbull – Burning Tree Cellars
Matt Raica – Arizona Stronghold Vineyards

The Scheurman Dinner Menu

Small bites

3 Historic Small Bites from the 1887 White House Cookbook
Charred Nectarine and Brie, Compressed Provençale Watermelon & Beef Head Cheese Toast 

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Arizona Stronghold Vineyards
2016 “Tazi”
2017 “Dayden”
2016 “Mangus”

Chef: Brian Sharrah ~ Winemaker: Matthew Raica

Canapes Trio

Rye Bread, Gewurztraminer Gelée, Pea Tendrils
Serrano Ham & Asparagus
Smoked Ham, Celery and Dill Salad
Dry Chorizo & Avocado Puree

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Painted Lady Vineyard
2016 Estate Gewurztraminer
Skull Valley, Arizona

 Chef: Chris Wolf ~ Winemaker: Fiona Reid

Arizona Farm Raised Whole Quail

Under the Skin-Red Wine Merguez Game Sausage
Pancetta, Quinoa

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Pillsbury Wine Company
2015 Estate Malvasia ‘Bonnie Lee’
Willcox, Arizona 

Chef: Bryan Nowicki ~ Winemaker: Sam Pillsbury

Ox-Tail Stew

Parsnips, pearl onions, carrots, fingerlings
Cabernet Sauvignon & Thyme Jus

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Burning Tree Cellars
2016 Bonita Springs Vineyard Cabernet Sauvignon
Graham County, Arizona

Chef: Jim O’Mealy ~ Winemaker: Corey Turnbull

Fritters

Tart cherry jam fritter with Cream Custard

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Page Springs Cellars
2017 Cherry-Grenache

Chef: Kurt Jacobsen ~ Winemaker: Eric Glomski

Changes may occur in the menu due to seasonal availability of ingredients and final meetings with Chefs & Winemakers.

No menu substitutions. No vegetarian, vegan or gluten free options available.