Vicki Gilbert Southern Mixologist IS FINALIST IN SLOW FOOD COMPETITION
Tucson, Ariz adjacent– Slow Food Southern Arizona board member Vicki Gilbert has been named as one of 12 finalists in the 2014 Slow Food Speakeasy Ark of Taste Cocktail Competition. The owner of Pizzeria Mimosa in Hereford, Arizona created her entry, the “Holy Mole” cocktail, using “chiltepin, agave (nectar and tequila), mole, and queso blanco. Contestants were asked to feature at least one ingredient in their cocktail from the Slow Food’s Ark of Taste – a catalogue of over 1100 foods facing extinction around the world. Vicki’s key ingredient was the chiltepin chile.
Anyone interested in helping get Vicki win, can vote for her once per day from now until June 22. The four winning mixologists who will be announced on June 23rd, will join the USA delegation in Turin, Italy in October to present their creations at Slow Food’s annual Terra Madre and Salone del Gusto convention.
The Holy Mole
ARK PRODUCT:
CHILTEPIN PEPPER
MIXOLOGIST:
VICKI GILBERT Amateur
REGION:
AZ, NM
INGREDIENTS
1 Chiltepin Pepper, muddled Ark Product
1.5 oz. Roger Clyne’s Mexican Moonshine Tequila Reposado
0.5 oz. Brandy
0.25 oz. Tres Agave Organic Agave Nectar
1 tsp. Doña María Mole
4.5 oz. tomato juice
1 dash of celery salt
1 dash of Worcestershire sauce
INSTRUCTIONS
Shake everything together and pour over ice into a tall glass. Garnish with a gypsy pepper stuffed with queso blanco.
ABOUT THIS COCKTAIL
Chiltepin, agave (nectar and tequila), mole, and queso blanco can all be found close to the Borderlands of Arizona and Mexico, where tastes and traditions have overlapped and blended into distinct regional flavors, embodied by “The Holy Mole” cocktail.
ABOUT THIS MIXOLOGIST
Currently on the Board of Slow Food Southern Arizona, Vicki Gilbert was a Slow Food USA Delegate to Terra Madre in 2012, and last October had the honor of hosting students from Slow Food International’s University of Gastronomic Sciences for dinner at her own Pizzeria Mimosa in Hereford, Arizona, a stone’s throw from the Mexican border. Vicki’s great grandmother was from Torino, Italy, and she recently received her Italian Citizenship through descent. Vicki believes in preserving old world traditions and locally sources farm-raised chickens, micro greens, eggs and vegetables to bring farm-to-table food to the patrons of her Pizzeria.
Vicki Gilbert Southern Mixologist FINALIST IN SLOW FOOD COMPETITION Vote here
Vicki Gilbert Southern Mixologist IS FINALIST IN SLOW FOOD COMPETITION
Tucson, Ariz adjacent– Slow Food Southern Arizona board member Vicki Gilbert has been named as one of 12 finalists in the 2014 Slow Food Speakeasy Ark of Taste Cocktail Competition. The owner of Pizzeria Mimosa in Hereford, Arizona created her entry, the “Holy Mole” cocktail, using “chiltepin, agave (nectar and tequila), mole, and queso blanco. Contestants were asked to feature at least one ingredient in their cocktail from the Slow Food’s Ark of Taste – a catalogue of over 1100 foods facing extinction around the world. Vicki’s key ingredient was the chiltepin chile.
Anyone interested in helping get Vicki win, can vote for her once per day from now until June 22. The four winning mixologists who will be announced on June 23rd, will join the USA delegation in Turin, Italy in October to present their creations at Slow Food’s annual Terra Madre and Salone del Gusto convention.
INGREDIENTS
1 Chiltepin Pepper, muddled Ark Product
1.5 oz. Roger Clyne’s Mexican Moonshine Tequila Reposado
0.5 oz. Brandy
0.25 oz. Tres Agave Organic Agave Nectar
1 tsp. Doña María Mole
4.5 oz. tomato juice
1 dash of celery salt
1 dash of Worcestershire sauce
INSTRUCTIONS
Shake everything together and pour over ice into a tall glass. Garnish with a gypsy pepper stuffed with queso blanco.
ABOUT THIS COCKTAIL
Chiltepin, agave (nectar and tequila), mole, and queso blanco can all be found close to the Borderlands of Arizona and Mexico, where tastes and traditions have overlapped and blended into distinct regional flavors, embodied by “The Holy Mole” cocktail.
ABOUT THIS MIXOLOGIST
Currently on the Board of Slow Food Southern Arizona, Vicki Gilbert was a Slow Food USA Delegate to Terra Madre in 2012, and last October had the honor of hosting students from Slow Food International’s University of Gastronomic Sciences for dinner at her own Pizzeria Mimosa in Hereford, Arizona, a stone’s throw from the Mexican border. Vicki’s great grandmother was from Torino, Italy, and she recently received her Italian Citizenship through descent. Vicki believes in preserving old world traditions and locally sources farm-raised chickens, micro greens, eggs and vegetables to bring farm-to-table food to the patrons of her Pizzeria.
To vote for Vicki and for more information on her cocktail and the Slow Food Speakeasy Ark of Taste Cocktail Competition visit https://secure3.convio.net/
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