Taste Tidbits

Foodie news roundup for the week of June 11.

Exhilarate your palate with a variety of wines and seasonal dishes at ZuZu’s Monday Night Chef’s Table on June 18. The backdrop for this monthly event is the Hotel Valley Ho in Downtown Scottsdale, where Executive Chef Russell LaCasce and the special guest will guide you through a special four-course menu with wine pairings. The June dinner will showcase specialty wines from Gruet Winery. The dinner kicks off with a green gazpacho, followed by a unique spin on squid ink avocado toast, pan-roasted Alaskan halibut, and topped off with roasted white chocolate cheesecake with strawberry balsamic compote. Next month, ZuZu welcomes winemaker Mark Lyon for a special summer rosé dinner on July 16. Each event starts at 6:30 p.m. and is $75 per person, or through June 16 you can book three events for a special price of $245, with tax and gratuity included. Call 480.376.2600 for reservations.

On June 16, at WestWorld, The Michelob Ultra Scottsdale Fahrenheit Festival: Presented by Talking Stick Resort will exhibit many must events and attractions, including the Arizona Ales and Cocktails Festival, located inside the air-conditioned Tony Nelssen Equestrian Center. From 11 a.m. to 6 p.m., attendees can sip on drinks  from OHSO Brewery and Distillery, Huss Brewing Co., The Grand Canyon Brewing Company, and North Mountain Brewing, as well as crafted summer cocktails from some of the best mixologists in the Valley. In addition to the Arizona Ales and Cocktail Festival, cool off with unlimited rides down the world’s tallest inflatable water slide, or enjoy a sweet treat from the Udder Delights ice cream truck. Event-goers can also enjoy the El Hefe jalapeno-eating contest, presented by Udder Delights; throw “heat” in the fast pitch baseball contest; take in fire performances by Burden Blossom; watch local artist, Ashley Macias, perform live interactive art pieces with charcoal; check out collector hot rods on display; or witness things heat up all day long in the arm wrestling contest with the World’s Greatest Arm Wrestler, Travis Bagent. Tickets for the Scottsdale Fahrenheit Festival is $5 in advance or $10 at the door. Tickets and registration for all of the events, including tasting tickets for the Arizona Ales and Cocktails Festival, are available at ScottsdaleFahrenheitFestival.com.

Rott n’ Grapes in Uptown Phoenix is hosting its monthly wine tasting event, Wines of Argentina, Thursday, June 21, at 6 p.m. Learn how Argentina has evolved into the New World’s fastest-growing exporter of wines. The wine tasting is $25 and free for wine club members. RSVP by June 18. To join the monthly Rott n’ Grapes wine club, visit rottngrapes.com.

Ocean Prime invites guests to Stop and Sip the Rosé all summer long, through August 31, with four specially-priced rosés by the glass and bottle. (Miner Rosé, $16 glass/$64 bottle; Chandon Rosé, $13 glass/$58.50 bottle; Veuve Clicquot Rosé $28 glass/$126 bottle; and Notorious Pink Rosé $11 glass/$44 bottle.) Happy hour on Fridays will feature half-price glasses of the Veuve Clicquot Rosé ($14) and half-priced oysters by the half dozen ($11), in addition to each restaurant’s existing happy hour offerings.

Southern Rail (pictured) invites guests to celebrate National Bourbon Day on Thursday, June 14. The Phoenix restaurant will offer bourbon flights including three 1.5-oz. tastings for $23 per flight. Guests can choose from a selection of nine offerings, including Copper City from Arizona Distilling Co, Bulleit Rye, Ancient Age, Rebel Yell, Benchmark Old No. 8 and more. A bourbon ambassador from Young’s Market will also be in attendance pouring craft samples and giving away bourbon and whiskey swag to attendees.

FJI.DESIGN, a boutique interior design firm specializing in food and beverage environments, has announced it is now accepting applications for the 2018 “Design It Forward” campaign. Now in its second year, Design It Forward is a program that allows FJI.DESIGN to donate its interior design services to the food and beverage industry. This year, Design It Forward will have a star-studded judging panel. Judges include renowned local chef Justin Beckett and Justin McCallister with AZ Restaurant Consulting. Chefs, restaurants, food trucks and everything in between in the Greater Phoenix area are encouraged to apply for Design It Forward. For more information on who is eligible, and to apply visit fji.design/designitforward. (Apply by July 13.)

Chef Bryan Dooley’s summer tomato sandwich is now back at Bryan’s Black Mountain Barbecue for the eighth year. The famous sandwich is dripping with Chef’s housemade dijon mayonnaise, layered with succulent summer tomatoes that have been topped with his house smoked salt, then layered with red onion and topped with watercress.  This summer, the sandwich can be enjoyed with salted caramel corn on the cob and cardamom-honey watermelon wedges.

In celebration of summer, Miracle Mile Deli is offering all of their giant salads for just $9 all week long from Monday, June 18, through Sunday, June 24. This special is available for both dine-in or take away for lunch and dinner. It is not valid through third-party delivery.

Grimaldi’s Pizzeria is bringing back the Summer Selections Seasonal menu. The summer-ready menu features a barbecue chicken pizza, strawberry spinach salad, summertime sangria, strawberry cheesecake and blueberry cheesecake, new cocktails, seasonal Italian sodas and lemonades.

Finestre Modern Gastronomy owner/chef, and retired firefighter/paramedic David Duarte of CHEFS (Continue Helping Existing Family Survivors) is honoring two of his former partners, firefighter/paramedic Luke Jones and Captain/paramedic David “Wade” Barter, with a five-course Father’s Day Dinner on Sunday, June 17, at 6 p.m. The experience features five courses with either wine or beer pairings for $100. All proceeds will go to Jones’ and Barter’s fire department nonprofit charity organization, with the blessing of the fallen firefighters’ families. The courses will reflect some of Jones’ and Barter’s favorite dishes that Duarte used to prepare at their fire station, along with family favorites — all with a Finestre Modern Gastronomy twist.

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