Raw Tomatillo Salsa

Chef Patricia Schwabe, Owner, Penca Restaurante Pairs well with the El Rosario Cocktail listed on page 6

· 5 Tomatillos (peeled and cleaned) · 3 Serrano peppers · 3 Jalapeño peppers · 3 Green onions · 5 Garlic cloves · 1/2 Tsp Mexican oregano · 1/2 Cilantro bunch · Salt and pepper to taste

Combine all ingredients in a blender. Serve with your favorite tortilla chips. Recipe can be cut in half for a smaller portion. For milder flavors, carefully de-seed one or more of the jalapeños.

I think kindness, togetherness, empathy, and love are the most important ingredients to a thriving community.

Crystal Stark Vocalist / Performer

Hands down, kindness makes one of the biggest differences in our community. When you can put yourself in someone else’s shoes and try to have empathy, that makes a big difference. The arts are one of the best pathways to get people on the same page of having a more open mind, and to perhaps be a little more forgiving.

Khris Dodge Owner of KDE and Executive Director of Tucson Jazz Festival

Tagliatelle al Ragu d `Anatra

Chef Massimo Tenino Owner, Tavolino Ristorante Italiano

Pasta Dough Ingredients

· 4 Cups All-purpose flour · 4 Extra large eggs · 1/2 tsp Olive oil

Method

Mound the flour in the center of a wood top. Make a well in the middle of the flour and add eggs and olive oil. Using a fork incorporate the eggs into the flour until the dough starts forming.

Knead the dough with the heels of your hands until smooth, it is important that the dough is not too soft or wet, wrap in plastic film and refrigerate. Make the tagliatelle using a hand cranked pasta machine. Store in the fridge until you are ready to cook. Pasta dough can also be used for lasagna, cannelloni, ravioli, etc... Yields 1 pound.

Duck Ragu Ingredients

Serves: 6-8 · 5 duck breasts with the skin removed · 1 large onion · 3 large carrots · 3 large celery stalks · 1/2 cup dry porcini mushrooms soaked · 2 dry bay leaves · 1 cup dry red wine · 1 can of San Marzano tomatoes · Fresh herbs bouquet · Salt and black pepper to taste

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Method

Finely chop the onions, celery, and carrots and cook them in a heavy bottom casserole pan with hot olive oil until translucent and golden in color.

Cut the duck in approximately 1/4 inch chunks and add it to the “soffritto”, add salt, pepper, bay leaves, porcini mushroom and continue to cook until the meat is golden brown. At this point add the red wine and evaporate, stirring the meat with a wooden spoon.

Add the San Marzano tomatoes, fresh herbs, and a little water and continue to cook the ragu for 45 minutes, adding water from time to time as it evaporates. Use this sauce for any fresh pasta.

The Fox is a Tucson historical landmark. The architecture and design make it a beautiful venue for nearly any purpose. My favorite part of driving through downtown at night is seeing the vintage “FOX” sign lit up

Shaun Vyborny

Paramedic/Firefighter Tucson Fire Department

The Fox is important because it is a piece of our Tucson history! I remember it re-opening in 2005. It was such a nostalgic feeling for so many people.

Brigette Vyborny

Certified Registered Nurse Anesthetist

You are the most gorgeous, dynamic, and sensational 90-year-old we know! Cheers to another 90 years inspiring and entertaining Tucson.

Amber Smith President and CEO Tucson Metro Chamber of Commerce

My fondest memory at the Fox is walking the backstage area. I love reading the signatures of all the amazing artists who have passed through those halls. I analyze each one and wonder what was going through their minds as they signed the wall.

Crystal Stark Vocalist / Performer

Red Chile Beef Tamales

With heirloom white olotillo corn and olives Ryan Clark C.E.C., Executive Chef, Casino Del Sol

Nixtamal corn masa ingredients

· 3 1/2 Cups heirloom white olotillo corn, dried · 8 Cups water · 1 Tbsp calcium hydroxide, chef grade · 2 Tsp salt · 11 oz. Water (to grind the masa) · 1/2 Cup masa harina (optional, for tortillas)

Instructions

1. Rinse 2 cups of dried white corn in cold water. Remove any stones or struggling kernels. 2. Add 1 tablespoon of calcium hydroxide to 8 cups of water in a non-reactive pot.

Whisk to combine well. Add the corn to this mixture. 3. Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes, stirring occasionally. When the skins of the kernels slip off easily then it’s had enough cooking time. 4. Remove from heat, cover, and let sit overnight at room temperature, 8-12 hours. 5. The next day drain the corn and massage it under running cold water. Use your hands to remove the skins from the kernels. Change the standing water a couple times until it starts to run clear.

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6. Drain the corn and add to a food processor. You’ll need 1 teaspoon of salt and approximately 1/2 cup of water for the whole batch. Scrape down the sides of the food processor occasionally. It will need approximately 4-5 minutes to thoroughly combine, you can add splashes of water if it’s not combining well. 7. If your masa is to wet you can add a bit of masa harina flour to the mix. Sprinkle in 1 tbsp at a time until combined and to desired viscosity. Makes 12 tamales.

Preparing the masa dough for tamales ingredients

· 5 1/2 Cups masa, reserved from above · 11 oz Lard · 3 1/2 oz Butter, softened · 1 Tbsp salt · Black pepper, as desired · 3 oz Braising broth, or as needed · 2 Tsp baking soda

Instructions

1. In a standing mixer fitted with the paddle, beat the lard with the butter at medium speed until smooth, about 2 minutes. Add the salt and baking powder and beat at medium-low speed until incorporated. 2. With the machine on, add the prepared masa in 4 batches, beating until smooth and scraping down the bowl occasionally. Pour in the stock in a steady stream and beat until the dough is fluffy and soft, about 2 minutes; it should have the consistency of thick brownie batter. 3. Refrigerate the tamale dough in the bowl for 30 minutes before using.

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Red Chile Beef Ingredients

· 2 ¼ Lbs prime beef top round · 5 Garlic cloves, chopped · 1 Small onion, diced · 5 oz Lard · 2 Tbsp white vinegar · 20 Pasilla chiles, toasted & seeded · 2 Arbol chiles, toasted & seeded · 1 1/2 Quarts beef stock, low sodium or water · Salt & black pepper

Instructions

1. Dice the beef into small 1 inch cubes. 2. Add lard to a pot and let it melt over medium-high heat. Add the beef and sear until browned on all sides. Remove the beef and set aside. 3. In the same pan, add the onion and garlic and sauté until tender, 4-5 minutes. 4. Cover with the beef broth and add prepared chiles, vinegar, and season with salt and pepper. Simmer for ten minutes or until chiles are soft (rehydrated). 5. Add the chile and beef broth mixture to a blender and carefully puree until smooth. Pass the mixture through a strainer to leave any unrefined bits out of the mix. 6. Pour the chile broth back into the pan and add back the seared meat. Simmer for 30 minutes on low until the beef begins to shred. Taste and season. 7. Let the mixture come to room temperature and use your hands to break up the meat. Strain off extra liquid and chill. Once chilled, remove any excess fat from the top. Reserve the braised beef and the liquid for the tamales.

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Preparing the Tamales, Ingredients

· Tamale masa dough, reserved from above · Red chile beef, reserved from above · 24 ea. Spanish olives · 18 Large corn husks, hydrated in warm water for 30 minutes

Instructions

1. Remove a corn husk from the water and pat dry. 2. Arrange 1 husk on a work surface with the narrow end pointing away from you. On the wide end, spread 4.5-5 ounces of the tamale dough in a 5x3 inch rectangle, leaving a 1/4-inch border of husk at the bottom and around the edges. 3. Place 2 ounces of the red chile beef in the center of the tamale and insert 1-2

Spanish olives. 4. Fold in the long sides of the husk, overlapping them to enclose the filling. Fold the narrow end toward you, over the tamale; it will be open at the wide end. 5. Stand the tamale, open end up, in a very large steamer insert. Repeat with the remaining corn husks, tamale dough, and filling. 6. Fill the steamer with 3-4 inches of water and slowly steam for 75 minutes.

Let rest for 20 minutes. Serve immediately or refrigerate.