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The Tucson Botanical Gardens (TBG) and Westward Look Wyndham Grand Resort & Spa have partnered to create a new café experience on the TBG grounds. Guests will dine alfresco amid the beauty of the gardens. The menu was created by the resort’s Executive Chef Todd Sicolo.

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Executive Chef Todd Sicolo and Edna’s Eatery Chef Evangelina Rios-Clark.

The café’s name, Edna’s Eatery, was inspired by Edna Johnson, housekeeper, friend, nanny and gardener to the Porter family — founders of the gardens. Bernice Porter mentions in her garden journal that Edna’s quest for harvesting lemons, figs and oranges would result in delicious cookies and pies.

Roast Turkey & Brie Panini with side salad

4 oz. roasted turkey breast (thinly sliced)

3 oz. fresh green apple (thinly sliced)

3 oz. Brie cheese

1/4 cup blackberry ginger compote or black berry jam

1 ciabatta, sliced in half

Directions

Spread blackberry jam on both sides of bread. Layer turkey, cheese and apple on bread. Press in panini pan about 1 minute until cheese starts to melt.

Salad

2 oz. (1/4 cup) local greens

1 oz. (1/8 cup) pomegranate seeds

1 oz. pickled shallots* (several thin slices)

1 oz. (2 slices) heirloom tomato

1 tsp. shaved Parmesan cheese

*Pickled shallots: Thinly slice six shallots into rings. Combine 1 cup red wine vinegar, 1 Tbsp. prickly pear syrup or grenadine to turn them red. Cover and refrigerate overnight.

Citrus Dressing

2 oz. (1/4 cup) olive oil

2 oz. (1/4 cup) fresh orange juice

1 oz. ice

1 tsp. fresh thyme

Whisk and set aside.

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