I had the awesome opportunity to attend the Tillamook Melty Festevent last night at one of my favorite local restaurants, Little Red Fox. Tillamook, has been my absolute favorite brand of cheese and ice cream ever since I first sampled it during a visit to Portland, Oregon a few years ago. I know this might sound insane, but I have actually brought a cooler of it home from the west coast pretty much on every trip to the west coast over the last few years. I recently went on a grocery shopping excursion with Ella and Logan where we bought six flavors of the Tillamook ice cream, three blocks of cheese and three shredded varieties of cheese. We created a pool side ice cream bar, charcuterie board and picnic sandwiches.
I’m so happy that they’ve finally expanded to the Washington, D.C. area! Tillamook’s Melty Fest event is a perfect time for you to sample all that the brand has to offer. It starts today and runs til July 28th.
Tillamook was founded in 1909 as a farmer-owned cooperative. The Tillamook County Creamery Association (TCCA) prides itself on its commitment to bringing to market the most consistent, best tasting, highest quality dairy products made in the most natural way possible. It certainly is the freshest tasting cheese and ice-cream I’ve ever had.
If you live in the Washington, D.C. Metro Area, you can now buy Tillamook ice cream and cheeses at your local grocery store. You can click hereto find out a grocery store in your neighborhood that carries their products. To see the full list of events, times and to RSVP, head on over to their event page.
The kids and I have been creating charcuterie boards and ice cream bars pretty much every weekend since Tillamook’s big announcement about their availability here in Washington, D.C. Feel free to have a look over on my Instagram page under the Melty Fest Highlights for a glimpse into our summer snack-y spread with Tillamook and for a behind the scenes look into the exclusive event from last night’s event at Little Red Fox.
Tillamook and Little Red Fox are providing this exclusive recipe for Breakfast Burritos from Chef Matt Carr!
LITTLE RED FOX BREAKFAST BURRITO RECIPE
Credit: Chef Matt Carr
Makes ~8 burritos
INGREDIENTS:
Potatoes, preferably Yukon gold, 6
Eggs, dozen
Tillamook Cheddar, Extra Sharp, 8 slices
Fresh corn (or frozen if not available fresh), 1 pint
Black beans, canned, 1 pint
Canola Oil (or vegetable oil), as needed
Flour tortillas, 12″, 8 each
Hot sauce, as needed
PREP:
1. Warm oven to 400 F.
2. Cut potatoes into large squares and place in salted water. Bring to a boil and simmer until fork tender.
3. Drain water and place potatoes on a sheet tray lined with parchment. Generously coat with canola, salt and pepper. Bake at 400 F until golden brown and caramelized.
4. Cut corn fresh off the cub. Place in simmering salted water until tender. Drain.
5. Toss corn with black beans (rinsed) and add 2 T of cumin, salt and pepper to taste.
6. Break eggs into bowl. Use immersion blender (or a fork) to mix until liquid is homogenous.
MAKE IT HAPPEN:
1. Add canola oil to a large non-stick pan on high heat. Toss in potatoes & egg mix.
2. Move eggs around pan continuously to avoid any browning.
3. Once eggs come together, lower heat and toss in corn / bean mixture & Tillamook Cheddar (break up slices with your hand into smaller pieces, so it melts faster)
4. Once cheese is melted, it’s ready to serve.
5. Heat flour tortillas, one at a time, over open flame of the range. About 5 seconds on each side.
6. Scoop 1 heaping cup of the burrito mix into each tortilla. Drizzle with your favorite hot sauce and then wrap tightly in a hot tortilla. We use our house made hot sauce, which contains smoked chilis and tomatoes, to add a really nice sweetness and kick.
{Special Thanks to Tillamook for partnering on this post! Photography by Anthony Bolognese//Capitol Hill Photo}
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