Foodie news roundup for the week of May 5.
Mother’s Day dining in Phoenix.
A taste of Amoretti’s Gourmet Icings.
Served on custom wooden platters and accompanied by gourmet toppings and jars of house-made sauces, Crudo’s new family-style polenta boards come with a large Farmer Crudo salad and a bottle of red or white wine. This special is available Wednesdays and Sundays for only $20 per person.
Only for the month of May, Grimaldi’s Pizzeria is rolling out their popular Bruschetta Pizza. The white pizza is topped with diced Roma tomatoes, chopped basil and a shaved Italian cheese blend.
Popular pastry chef Tracy Dempsey, the Girl From Arizona, and Nick Larosa from Nook Kitchen are teaming up for a Mother’s Day Pop Up Shop on Saturday, May 10 with ready-to-go gifts (from aprons to profiteroles, gluten-free brownies, bacon brittle and handmade marshmallows) from $5 to $75. Visit Phoenix’s Nook Kitchen from 10 a.m. to 2 p.m.
On May 9 in honor of the Third Annual “Carne for a Cause,” America’s Taco Shop is giving back to Phoenix Children’s Hospital by donating 20 percent of all proceeds that day from all nine of their Valley locations.
Kicking off May 11, Phoenix Public Market Café and Cartel Coffee Labs (pictured) will be hosting a free coffee tasting and demo from 8 to 10 a.m. on the second Sunday of each month.
By dining at Culinary Dropout locations in Phoenix or Scottsdale on Tuesday, May 13, guests can help support medical research and raise awareness for Angelman Syndrome. Culinary Dropout will donate all of the proceeds from each Soft Pretzel & Provolone Fondue order from the day to the Angelman Syndrome Foundation.
Little Cleo’s in Phoenix is offering a tasting dinner on Wednesday, May 14 at 6:30 p.m. Guests can dive into six courses of fresh seafood and dessert tastes prepared by Executive Chef Eric Ramirez, including king crab ragoons, grilled loup de mer and more. $55 per person. To RSVP, call 602.680.4044.
Quiessence at the Farm at South Mountain hosts the first evening version of Big Band at The Farm on May 15. Chef Dustin will create a three-course garden to table menu to start off the night. The dinner is 6:30 to 9 p.m. and is $50 per person. To RSVP, call 602.276.0601.
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