Taste Tidbits

Foodie news roundup for the week of Jan. 28.

Mark Boisclair Photography, Inc.

How to make beef jerky at home, just in time for the Super Bowl.

A taste of Searsucker in Scottsdale. Those brussels sprouts–swoon!

Looking for a great happy hour after the Waste Management Phoenix Open this week? Michael Dominick’s Steakhouse (pictured) debuted its Early Bar Menu. From 4-6:30 p.m. daily, Dominick’s at Scottsdale Quarters offers gourmet light fare dining, $7 wines by the glass and $10 top shelf double cocktails.

On Thursday, Feb. 7 at 6:30 p.m. Shin Toyoda, of Sushi Roku, and Cullen Campbell, of Crudo, partner for a custom-tailored, one-of-a-kind dining experience. The seven-course feast is $125 per person with proceeds benefiting the Active 20/30 Club’s foundation, Children in Need, a local nonprofit that provides funding to children’s charities in Greater Phoenix. The dinner takes place at Sushi Roku. To make reservations, call 480.970.2121.

Seasoned chefs and firehouse cooks will compete  in a cook-off challenge on Saturday, Feb. 2 at the 6 Alarm Firehouse Cook-off  Showdown held at Sub-Zero Wolf  in Scottsdale. The event takes place from 6:30 -10:30 p.m. Attendees will enjoy dishes prepared by local restaurants and firefighters, from light appetizers to hot and heavy signature dishes. Guests can also bid on a date with a local firefighter or dinner at a local firehouse during a special firehouse-theme live and silent auction. Tickets are $45 and proceeds benefit the 100 Club of Arizona. To get tickets, call 602.568.5313.

On Feb. 5, SOL Mexican Cocina at Scottsdale Quarter is launching its weekly Taco & Tequila Tuesday. Every Tuesday beginning at 4 p.m. and offered all night, guests will enjoy special deals on a variety of tacos, guacamole, Pura Vida margaritas and other beverages. Retired Major League Baseball pitcher, Mike Hampton, will be guest bartending on Feb. 5 to kick off the weekly event.

Starting Feb. 5, lamb shanks will once again be available at Bryan’s Black Mountain Barbecue in Cave Creek. Guests are invited to pull up a seat the Saguaro Bar on the patio (the weather is just perfect for outdoor dining) and dig into a lamb shank, perhaps paired with Chef Bryan Dooley’s famed Six-Pack Beans or baked potato salad.

From 4 to 10 p.m. on Super Bowl Sunday, guests at Scottsdale’s Roaring Fork can enjoy buy one, get one free entrees.

Gina’s Homemade kicks off the first in a yearlong series of cheese-making classes. Italian Cheese Making 101 will be held on Tuesday, Feb. 5 from 6 – 8 p.m. at its North Scottsdale market. The class is offered for $20 and includes a hands-on lesson in Italian cheese making, cheese to take home, wine tasting and more. Reserve your spot by calling 480.882.0787.

On Feb. 3, Central Bistro will offer the following Brunch & Bus package for hungry golf fans: one brunch dish, bottomless mimosas, as well as a trip to and from the Waste Management Phoenix Open via a double decker London bus. The package is $40 per person plus tip and tax. RSVP by calling 602.264.2655.

 

 

 

 

 

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