Aspen Food & Wine: Day 1
Friday, June 13th, 2008Greetings from the Food & Wine festival in Aspen, Colorado!
We arrived last night and attended a fabulous opening party at the St. Regis. It was full of good eats, good wine and great conversation. We rubbed elbows with food personalities such as Padma Lakshmi and Tom Colicchio from Bravo TV’s Top Chef!
We also shared a glass of wine with Sissy Biggers, who is hosting “The Classic Cook-off” at Food & Wine Sunday morning. She frequently appears in cooking segments on the The Today Show, CBS Early Show and has been showcased on Food Network’s Ready, Set, Cook! and ABC’s Extreme Home Makeover. We talked about her activities and about Sargento. She loves the Sargento Artisan Blends and her daughter enjoys Sargento Mozzarella String Cheese snack sticks. We look forward to keeping in touch with her.
Today was the first day of tasting and it turned out great. Everyone enjoyed our flatbread pizza recipe, which we are sharing below. The tasters agreed it paired very well with the Cavit Pinor Noir. Many people came back for second or thirds - yes, we know who you are!
We are excited for another day of tastings tomorrow and will come back to dish up the details. Stay tuned!
Mushroom and Herb Flatbread Pizza
Ingredients
2 Tbsp. olive oil
1/2 cup chopped red onion
3 cups sliced portobello mushrooms
3 cups sliced crimini mushrooms
3 cloves garlic
2 Tbsp. chopped fresh thyme or sage
1/4 cup white wine1 flatbread
2 cups (8 oz.) Sargento® Artisan Blends Shredded Whole Milk Mozzarella & Provolone Cheese, divided
Directions
- Preheat over to 450°F.
- Heat oil in large nonstick skillet over medium heat. Add onion and cook 2 minutes. Remove onion from skillet; set aside.
- Add mushrooms, garlic and thyme to skillet; cook over medium heat 5 minutes. Stir in wine: cook over high heat 1 minute more or until wine is evaporated.
- Sprinkle flatbread with 1 cup cheese. Top with mushroom mixture, onion and remaining cheese.
- Bake in preheated 450°F oven 5-8 minutes or until cheese is melted.
