Taste Tidbits

Blue Hound 1
Foodie news roundup for the week of April 11.
A new dining concept has opened in Central Phoenix as of Tuesday. Joe’s Midnight Run opened inside a stylishly revamped former drive-thru liquor store, Joe’s Drive-thru Liquor. Best described as a music-centric restaurant and lounge, Joe’s pairs a signature all wood-fired menu with a worldly selection of craft beer, spirits and wine on tap. It is open weekdays at 11 a.m. and 9:30 a.m. for weekend brunch, and always serves a full menu daily until 2 a.m.
Macayo’s Mexican Grill & Cantina hosts ASU Art Museum fundraiser on April 16 at 5:30 p.m. This will be a very special live culinary experiential evening taking place at Macayo’s Mexican Grill & Cantina’s Scottsdale and Shea location. Guests will dine with Mexico City-based artist Tania Candiani and ASU Art Museum curator Julio Cesar Morales as they experience the tastes of Arizona cuisine. Following cocktail hour, a delicious four-course menu from Chef Luis Martinez will be served complete with unique handpicked Tequila Ocho pairings by Tomas Estes accompanying every course. Tickets are $50 a person and $30 of every ticket will be donated to benefit the ASU Art Museum. Seating for the evening is limited, and pre-purchased tickets are required. You can purchase tickets at http://www.macayo.com/eventtickets.
Join Executive Chef Sean Currid and local farmer Pat Duncan for the 10th annual “Farmer in the House” dining series at Blue Hound Kitchen & Cocktails (pictured) at Kimpton Hotel Palomar Phoenix. Chef Currid will be preparing a four-course, prix-fixe menu incorporating seasonal, fresh vegetables from Duncan’s Trading Company, paired with thoughtfully selected Arizona wines. The proceeds will be donated to the Association of Arizona Food Banks to assist in alleviating childhood hunger. Dinner starts at 6:30 p.m.; $80 per person plus tax and gratuity. Limited to 60 guests, so reservations are required (call 602.258.0231).
Now through May 5, children ages 12 and younger who visit any Benihana nationwide are invited to draw an original picture illustrating what “Children Helping Children” personally means to them. Benihana will donate $1 to St. Jude Children’s Research Hospital for every entry they receive.
MAD Greens is proud to reveal its all-new Awesome Box and Super Box kids’ meals now at all five Valley MAD Greens locations. From April 12 to May 31, each child, 12 and under, who comes into MAD Greens with a paying adult will receive a free Awesome Box, Super Box or Kids’ Salad and a kids’ milk or juice.
Now through April 22, for every $10 (cash) donation to Childhelp, Marcellino Ristorante will offer at $10 gift certificate to use on a return visit (excludes alcohol purchases). Limit one per table.
Join LDV Wine Gallery for a fun workshop called Aroma Therapy for Winos (Le Nez Du Vin) as they put your nose through the paces and expand your appreciation of wine scents through tasting a variety of different wines. $35 per person or $65 per couple. Event is 6:30 to 8:30 p.m. Registration at: http://ldvwinery.com/Sip&LearnOrderForm.html.
Zappone’s Italian Bistro hosts a Franciscan Wine Dinner on Wednesday, April 20, at 6 p.m. $55 per person (includes tax and gratuity). Enjoy four courses including stuffed chicken breast and a roasted beet salad. Tickets available at zapponesbistro.com.
Chef Tomaso Maggiore of Tomaso’s, who has provided authentic Italian cuisine to the Valley for over 35 years, and Ferrari Carano wine ambassadors Lisa Rein and Marc Palmisano will host a food and wine pairing dinner on April 22 at Tomaso’s Restaurant. To reserve a spot for the remarkable wine-paired dinner experience, call 602.956.0836.
Tavern Americana hosts a special winemaker dinner with Robert Craig Winery, featuring CEO Elton Slone, on April 21 at 6 p.m. Diners can expect three wine-paired courses for $65 plus tax and gratuity. To make a reservation, call 480.502.6740.
Sprinkles is offering a limited-time treat–Lemon Meringue Cupcake–from April 1 to the 21. This graham cracker-lined fragrant lemon cake is filled with lip-puckering lemon curd and topped with a sweet, fluffy cloud of toasted marshmallow.
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