Featured at the 3rd annual California’s Artisan Cheese Festival in Petaluma on March 22, 2009, our own Executive Chef Michael Tuohy demonstrated Grange’s Herb and Olive Oil Marinated North Valley Chevre with Grilled “Trigo Feurte” Flatbread during the educational seminars and tastings.
California’s Artisan Cheese Festival began in March 2007 as a weekend-long celebration of artisan cheeses, foods, wines and beers from around the area. The festival includes award winning cheese makers, cheese experts and chefs.
During the demonstration, packed full of eager California gourmands, Chef explained how to prepare the flatbread and chevre. Just make sure not to “chef it too much,” explained Chef Michael Tuohy during the demonstration. He believes that the ingredients bring out the flavor on their own rather than the preparation of the dish.
The flour, used to make the flatbread, comes from Anson Mills and combines two heirloom wheat varieties including “Sonora, a lovely, naturally white wheat brought to the Americas by Jesuits and planted widely in California by the early 1800s; and Red Fife, a robust, nutty bread wheat that arrived in Canada and the American Midwest from Ukraine in the 1840s,” explains Anson Mills.
Also, the chevre is from North Valley, which prides itself on their artisanal and farmstead cheese making with its certified animal humane goats. “I really believe that makes a difference in the taste,” said Chef Tuohy.
Be sure to visit Grange to taste this Herb and Olive Oil Marinated North Valley Chevre with Grilled “Trigo Feurte” Flatbread!
