Taste Tidbits

bar crudo spring cocktails
Foodie news roundup for the week of March 3.
Luci’s Healthy Marketplace in Phoenix unveils a new Italian cooking series.
A taste of Gilbert’s new Isabel’s Amor.

Yesterday, Bar Crudo in Phoenix rolled out a brand new spring cocktail menu with six new cocktails (pictured).  Bar Crudo also launched a $5 happy hour drink menu for the first time since opening (offered every Tuesday through Saturday from 5 to 7 p.m.).

The menu for the Friends of James Beard Benefit Dinner–taking place on Thursday, March 13 at the Westin Kierland Resort in Scottsdale–has been unveiled. The dinner, which is a prelude to the Scottsdale Culinary Festival kicking off next month, will feature dishes from some of the nation’s top culinary talents, like James Boyce, Susur Lee and Michael Ginor, to name a few. The menu includes torchon of Hudson Valley foie gras
 with fig, rhubarb and crumble; grilled quail; hot smoked Tennessee Valley lamb loin; and more tasty dishes. 
The dinner is $225 per person; $2,100 tables of 10. To get tickets, visit www.scottsdalefest.org.

Roy’s Restaurant is partnering with Duckhorn Vineyards for a special one-night-only dinner event on Wednesday, March 12, at 6:30 p.m. Attendees will enjoy five courses courtesy of Roy’s culinary team, and four wine pairings from Duckhorn Vineyards. Cost is $85 per person, plus tax and service charge. To make a reservation, visit www.roysrestaurant.com.

All 18 Valley locations of Hungry Howie’s Pizza have partnered with the Phoenix Children’s Hospital for a brand new initiative, Pizza with a Heart. Three patients of the hospital had the opportunity to come into Hungry Howie’s to create and name their very own pizzas. Through April 9, Hungry Howie’s will donate $1 from each purchase of these kids one-of-a-kind creations directly to the Phoenix Children’s Hospital.
On March 10, guests are invited to ZuZu at Hotel Valley Ho to join winemaker Mark Lyon and Chef Charles Wiley for a special four-course dinner paired with Sonoma wines. The four-course dinner starts at 6:30 p.m. RSVP by calling 480.421.7997.

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