{"id":3274,"date":"2010-04-05T14:25:55","date_gmt":"2010-04-05T21:25:55","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=3274"},"modified":"2021-06-21T03:45:32","modified_gmt":"2021-06-21T10:45:32","slug":"forks-corks","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/forks-corks","title":{"rendered":"Forks & Corks"},"content":{"rendered":"

\u00a0\"\"<\/a>
\nThe spring is such a good time to be a food lover in the Valley! On Thursday, April 8, Forks & Corks will take over the Camelback Esplanade. More than 20 of the Valley’s top chefs will be on hand to dish out samples from their restaurants. Among this year’s participants are The Arizona Biltmore, Lon’s, The Melting Pot, Sheraton Wild Horse Pass Resort & Spa and many more. To wash down all the tasty nibbles, there will be plenty of beer and wine to indulge in, as well as a silent auction (prizes include\u00a0luxury getaways and gift certificates)\u00a0and live entertainment for your enjoyment. Best of all? All Forks & Corks proceeds provide scholarships for the Arizona Hotel and Restaurant Education Foundations. Forks & Corks is from 5:30 to 8 p.m. Tickets are $65 in advance or $75 at the door. (Tickets can be purchased at http:\/\/www.forksandcorks.org\/<\/a>.)
\nTo get your appetite revved up for Thursday’s event, here are a few tasty recipes from this year’s participants:
\nStreet Tacos (Tacos de Birria)<\/strong> from Lowes Ventana Canyon (this dish serves 50 people–perfect for a backyard barbecue with neighbors!)
\n150\u00a0Homemade 3-inch Corn Tortillas (3 tortillas per person)
\n10 lbs Beef Brisket
\n1 Whole Pineapple, cleaned and rough chopped
\n12 Whole Garlic
\n2 Red Onions, chopped in half
\n1 cup Rice Wine Vinegar
\n1 Gallon Tomato Sauce
\n6 each Bay leaves
\n92 ounces V8 Juice
\n6 tablespoons Santa Cruz Chili Powder
\n3 tablespoons Cumin
\nto taste\u00a0 Salt
\nto taste Pepper
\n1 gallon Water or Chicken Stock
\n4 tablespoons Brown Sugar
\n4 tablespoons Dark Chili
\n3 each Dos Equis Beer
\nPan sear the brisket, then transfer to a large pot and add the beer, reduce by half. Transfer beer and beef to a roasting pan and add remaining ingredients. Braise the brisket for 7 hours at 200 degrees in a convection oven or 300 degrees in a conventional oven. Once you remove from the oven, skim the fat from the top. Let the meat cool in its natural juices (very important!). Serve with cabbage, salsa, guacamole and tortillas.<\/em>
\nThe Steak Sandwich<\/strong> from Arizona Grand Resort
\n14 oz. Beef Filet Steak Pounded Flat
\n\u00bd Cup Wild Arugula
\n\u00bd cup Baby Spinach
\n\u00bc Cup Buttermilk Onion Rings (recipe follows)
\n1 TBSP. Oven Roasted Tomato Mayo (recipe follows)
\n1 TBSP. Sherry Vinaigrette (recipe follows)
\nTT Salt
\nTT Pepper
\nChoice of Slider Bun
\nSeason flattened filet steak with Salt and pepper. Grill over medium-high heat to desired doneness. Lightly toast bun over grill. Spread 1 T of oven-roasted mayo over bun. In a small bowl toss the arugula and spinach with the sherry vinaigrette. Place cooked filet steak on bottom piece of bun, top with dressed greens, top with buttermilk onion rings. Place top piece of bun on sandwich and enjoy.<\/em>
\nButtermilk Onion Rings
\n1 each Red Onion sliced very thin into rings and covered in buttermilk
\n1 cup all purpose flour
\n\u00bd cup corn meal
\n2 TBSP salt
\n1 TBSP. pepper
\nMix all dry ingredients together. Shake excess buttermilk off of onions and add to dry ingredient mixture. Toss onions to coat evenly. Fry in oil at 350 degrees until golden brown and crispy<\/em>
\nOven Roasted Tomato Mayo
\n5 each oven roasted tomatoes
\n1 cup mayonnaise
\n1 tsp. Salt
\n1 tsp. white pepper
\n\u00bc cup chopped parsley
\nCombine all ingredients in food processor and mix well.<\/em>
\nSherry Vinaigrette
\n4 each shallots
\n3 each garlic cloves
\n1 cup sherry vinegar
\n2 tsp Dijon mustard
\n1 tbsp soy sauce
\nSalt and Pepper to taste
\n3 cup olive oil
\nCombine all ingredients except oil in a blender and blend well. With blender running add oil. Season to taste with salt and pepper.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"\u00a0 The spring is such a good time to be a food lover in the Valley! On Thursday,…\n","protected":false},"author":5,"featured_media":3275,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[630,690,5311,5312,5313,10507,12210,13482],"class_list":{"0":"post-3274","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-arizona-culinary-events","9":"tag-arizona-hotel-and-restaurant-educaiton-foundation","10":"tag-forks-and-corks","11":"tag-forks-and-corks-phoenix","12":"tag-forks-and-corks-scottsdale","13":"tag-phoenix-culinary-events","14":"tag-scottdale-culinary-events","15":"tag-street-tacos-recipes","16":"cs-entry","17":"cs-video-wrap"},"yoast_head":"\nForks & Corks<\/title>\n<meta name=\"description\" content=\"On 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