Foodie news roundup for the week of April 13.
Chandler Craft Spirits festival returns to Dr. AJ Chandler Park on Saturday, April 25. Distributors from Arizona’s top distilleries as well as those representing the region and nation’s biggest spirit companies will convene from 5 to 9 p.m. In addition, attendees can enjoy bites from Social Box, SanTan Brewing Company, San Marcos and Caketini, or take a load off in the onsite Lululemon Lounge while taking part in giveaways and sipping on skinny cocktails courtesy of Azunia Distillery. A special craft cocktail seminar hosted by the industry’s top talent, Arizona Cocktail Hour’s Eddy Garcia and top Valley mixologists will kick off at 5:30 p.m.
Del Frisco’s Grille introduces a new Taco Tuesday Sampler special. Offered every Tuesday through May 5, enjoy an ever-changing selection of four chef-crafted street tacos for only $15.
TEXAZ Grill will be offering a 10 percent bonus with the purchase of a gift certificate during National Secretaries Week (April 19-25). If you purchase a $50 gift certificate, you get an additional $5 gift certificate. Another treat: TEXAZ Grill is gearing up to celebrate Texas’ Independence with some great one-day-only food and drink specials on April 21.
This spring and summer, head to Proof, an American Canteen, at Four Seasons Resort Scottsdale at Troon North for the return of the popular Backyard Barbecue series, with dishes that may include honey-garlic grilled chicken, pulled pork and shrimp skewers, and the introduction of the new Seafood Boil. Every other Friday, Proof hosts its Seafood Boil. Options might include herb butter biscuits to start, served alongside spinach salad with strawberry, avocado, fennel and lemon poppy seed dressing. For the main event, the featured special may include a shrimp and clam boil served with corn, potatoes and house sausage. Arizona beers will take center stage for the series. Both the Backyard Barbecue and the Seafood Boil are offered from 5:30 to 9:30 p.m., and will run throughout the remainder of the spring and into the summer. The cost is $44 per person, and reservations are strongly recommended by calling 480.513.5088.
Available now through Sunday, April 19, diners at Hopdoddy Burger Bar can feast on the poutine burger special (pictured), featuring beef patty, farm egg, Tillamook cheddar cheese, Kennebec fries, caramelized onions, tomato, red leaf lettuce, steak sauce and sauce.
El Palacio Restaurant is teaming up with Mike Hess Brewing Company for a spectacular surf and turf-themed craft beer dinner on Wednesday, April 22 in Chandler. The four-course menu is set for 6:30 p.m. The cost is $25 per person. Reservations are required and can be made by calling 480.802.5770.
On Monday, April 20, ZuZu at Hotel Valley Ho is serving a four-course dinner paired with Sebastiani wines, and winemaker Mark Lyon will be the special guest. The four-course Monday Night Chef’s Table menu starts at 6:30 p.m. and is $64 plus tax and tip. For reservations, call 480.421.7997.
Chefs Massimo De Francesca of Taggia and Michael Rusconi of Rusconi’s American Kitchen are set to host the Italian Dinner Series April 20 and June 25. For the first event, De Francesca and Rusconi will create an Italian menu with modern twists at Rusconi’s Kitchen. In June, these two chefs will pay homage to red sauce and chianti at Taggia. The five-course, wine-paired April 20 dinner starts at 6 p.m. and is $70 plus tax and tip. Reservations can be made by calling 480.483.0009.
On April 22 at Jamie Hormel’s Paradise Valley home, 100 guests are invited to the exclusive Dinner with Paula Wolfert. The celebration of Wolfert’s life as a chef, author and spokesperson for Alzheimer’s disease will feature eats from the likes of Christopher Gross, Matt Carter, Kevin Binkley and more. To purchase tickets, call 602.528.0545.
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California Pizza Kitchen has debuted cauliflower pizza crust to make pizza-eating a bit healthier with more veggie fuel.
The Girl Scout Cookie Dessert Challenge will take place from Feb. 1 to 28, and chefs from some of the state’s most popular restaurants will use their culinary prowess to re-imagine one of the beloved flavors of Girl Scout cookies – Do-Si-Dos, Samoas, Tagalongs, Thin Mints, Trefoils, Toffee-tastics and Savannah Smiles – into a custom dessert menu item.