Taste Tidbits

Foodie news roundup for the week of Dec. 16.
How to make peppermint-hot cocoa cupcakes for the holidays.
New Year’s Eve at Sassi in Scottsdale.
La Prima Donna Ristorante in Scottsdale now hosts weekend cooking classes. Enjoy wine from La Prima Donna’s cellar while you learn to cook four of Italian dishes (one meat, one pasta, one fish, one chicken) with the restaurant’s owner and executive chef Giovanni “Gino” Leonel. Available every Thursday, Saturday and Sunday at 10 a.m. and 1 p.m. Classes are two hours and limited to six people per class. Cost is $60 per class or $300 for six classes. To make a reservation, call 480.659.4139.
Searsucker (pictured) in Scottsdale has launched a new family-friendly Sunday brunch accompanied by live music. The menu includes Sunday Bloody Sunday, a heaping plate of the restaurant’s signature shrimp and grits dish covered with a delicate golden egg, and bottomless mimosas for $12.
Husband and wife duo, Sergio and Country Velador, have opened Super Chunk Sweets & Treats retail shop in Old Town Scottsdale. The shop will dish up an ever-changing menu of Country’s famous handmade ice creams, frozen to-go cookie dough, and seasonal treats as well as the signature selection of confections including their line of caramel corns, duck fat toffee, mesquite chocolate chip cookies, and housemade fruit roll-ups.
After having to close the popular Carefree Station, Robert and Linda Gabrick opened Scottsdale Station at Via de Ventura and Hayden in the The Village at Hayden. The restaurant offers dishes that feature slow-cooked meats, a great raw bar and an emphasis on its seafood program, flying in fresh daily catches, many from Hawaii.
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