Taste Tidbits

Phoenix Public Market Cafe_Exterior 2016

Foodie news roundup for the week of June 27.

Grubhub is holding its first ever “Grubhub Country BBQ Bash” at Dierks Bentley’s Whiskey Row in Scottsdale tonight, June 30. The inaugural event will be a fun night of free barbecue, custom cocktails, beer and a live musical performance by country singers Brandy Clark and Lindsay Ell. Attendees will also enjoy plenty of extras, such as new diner offer cards and a chance to win a $1,000 meal credit for downloading the Grubhub app on-site. The event takes place from 5 to 8 p.m.

Savor four courses paired with four wines at the monthly Monday Night Chef’s Table series at ZuZu inside Hotel Valley Ho. The upcoming dinner on July 11 features Justin Wines of Paso Robles, California, knows for their award-winning, Bordeaux-style reds and crisp yet full-bodied whites. Enjoy conversation from Executive Chef Charles Wiley and the evening’s special guest. The event starts at 6:30 p.m. and costs $68 per person, plus tax and gratuity. Reservations are required and can be made at 480.421.7997.

Available on Sunday and Monday nights, “Community Night” at Phoenix Public Market Café (pictured) offers a three-course dinner for just $12.99 from 5 p.m. to close. Courses include The Westward Ho salad, a choice of fried chicken, roasted chicken or a barbecue platter and a seasonal dessert.

JW Marriott Camelback Inn Resort & Spa presents its summer specialty menu, Pork & Pinot. For those who love to pig out, but also enjoy a fine wine, R Bar at Camelback Inn has created a pork and pinot (gris and noir) pairing menu of small plates of popular pork-based dishes with perfectly matched wine selections to tantalize taste buds. Within the menu, dishes such as crispy smoked bacon and finger-licking baby back ribs are paired with a bold Kendall Jackson Pinot Noir or a refreshing 10 Span Pinot Gris.

Corner Bakery is now delivering to Downtown Tempe businesses, making it all that much easier to satisfy breakfast and lunch cravings without leaving the office.  The service area is focused on the downtown core and just across the Mill Avenue bridge.

Downtown Tempe’s Pedal Haus Brewery is set to expand its brewing capacity and unveil a fresh new look come Fall 2016. The brewpub will temporarily close from June 27 to Sept. 26 with a grand re-opening scheduled for early October. With the remodel and “in-haus” brewmaster Derek “Doc” Osborne, guests can expect a visibly larger brewing system — the brewery will grow from a 417-gallon weekly production to 1,667 gallons of brewed beer on a weekly basis. The restaurant’s interior will undergo a redesign by Kimberly Harris of Studio K for a darker, pub-like environment to attract the late-night, social scene on Tempe’s Mill Ave. and the revamped kitchen will offer a refreshed menu by day and a selective bar menu by night. The kitchen will also add a brick oven to offer a variety of flatbreads crafted from the brewery’s re-purposed spent grain. Considered to be one of the best largest patios in Tempe, the patio area will feature an amplified 6,000 square-foot Euro-inspired beer garden and still contain traditional yard games like corn hole, ladder ball and ping pong with the addition of five communal bungalows with fire pits that can be rented out to parties of 10 to 20 people.

Join all Valley Papa Murphy’s Pizza locations in the important endeavor to hydrate the homeless population of Phoenix via Phoenix Rescue Mission. Drop off a case of water between July 1 to July 31 to any Valley Papa Murphy’s Pizza location and receive a coupon for $5 off a Family Size Pizza. Limit one coupon per person during the month of July 2016, coupon is redeemable on in-store purchases only.

Beginning in July, Salty Sow restaurant in Phoenix will launch a new beer dinner series featuring craft beers pairings by Cartel Brewery/The Shop Beer Co. and a multi-course dinner every second Thursday, through October.  The reception will be begin at 6:30 p.m. featuring four craft beers with a four course meal and will be offered for the price of $39 per person; reservations are required.

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