Vegetarian Winemaker's Dinner at FNB

FnB's Spicy Grilled Broccoli recently made it on Chow Bella's 100 Favorite Dish list. Its not the first veggie centric dish cooked up by Charleen Badman to score a headline, her Braised Leeks with Mozzarella & a Fried Egg made Food and Wine's 10 Best Restaurant Dishes of 2010. Pay attention USDA and Jamie Oliver, Charleen Badman is getting kids and grownups to eat more vegetables in Arizona by making them delicious!

Badman and Pavle Milic build FnB's seasonally changing food and beverage menu with ingredients sourced from Arizona vendors, farmers, brewers and winemakers. During June and July, FnB is offering a series of winemaker's dinners including a Vegetarian Winemaker Dinner with Tim and Joan Mueller of Canelo Hills on July 19th. The winemaker dinner menu will be designed "a la minute" based on what is available from local farmers like McClendon's Select, Maya's Farm and Singh Farms.

Dinner details and Spicy Grilled Broccoli recipe after the jump.

After FnB's August vacation break, a monthly vegetarian dinner will be offered in the event lineup. Meanwhile, the current menu is loaded with vegetarian dishes like shaved summer squash/melon/lemon/mint/basil/pecorino and eggplant/pardon peppers/currants/pine nuts. Oh and that grilled broccoli we raved about, Charleen shares the recipe below.

Canelo Hills Vegetarian Winemaker's Dinner
July 19th

Winemakers Tim and Joan Mueller
4 courses paired with wine


Reservations: 480-425-9463

Spicy Grilled Broccoli-courtesy Charleen Badman
2 garlic cloves peeled and chopped
Pinch of salt
2 egg yolks
1-teaspoon water
¾ cup blended oil, combination of canola and extra virgin olive oil
¼ cup extra virgin olive oil
Zest and juice of one tangerine or Meyer lemon
¼ teaspoon freshly ground black pepper

1.Place garlic, salt, and egg yolks in stand mixer with whisk attachment. Mix until well incorporated.
2.Slowly dribble blended oil into yolk mixture.
As the yolks absorb the oil, the sauce will begin to thicken.
3.Add the extra virgin olive oil and continue to blend.
4.Add the zest, citrus juice, and pepper.
5.Taste and add more salt, citrus zest or garlic if desired

2 broccoli heads
2 Tablespoons sambal (garlic paste found in Asian markets)
¼ cup extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup toasted, salted pistachio pieces

1.Trim off any leaves from broccoli. Trim the base and peel the stalks with a peeler. If stalks are thick, cut them lengthwise into two or four pieces, leaving longer thinner stalks.
2.Bring a pot of salted water to a boil. Blanch broccoli for about three minutes or until tender but still firm.
3.Drain in a colander, rinse well with cold water and dry- stalk end up to remove water from floret.
4.Place sambal, oil, salt and pepper in a medium bowl. Whisk until combined.
5.Toss broccoli with sambal mixture until evenly coated.
6.Prepare a hot fire for grilling. Oil the grill well to avoid sticking. Place broccoli on grill. Grill both sides for three minutes.
7.Place aioli on platter or on four individual plates. Lay broccoli on aioli. Sprinkle with pistachios.

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