{"id":11450,"date":"2014-05-15T12:40:19","date_gmt":"2014-05-15T19:40:19","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=11450"},"modified":"2014-05-15T12:40:19","modified_gmt":"2014-05-15T19:40:19","slug":"taste-tidbits-80","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/taste-tidbits-80","title":{"rendered":"Taste Tidbits"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/taste-tidbits-80\/attachment\/kellys-burger-3\" rel=\"attachment wp-att-11452\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-11452 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/05\/20072754\/kellys-burger2-80x53.jpg\"  alt=\"kelly&#039;s burger\"  width=\"640\"  height=\"427\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/kellys-burger2.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/05\/20072754\/kellys-burger2.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/05\/20072754\/kellys-burger2-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/05\/20072754\/kellys-burger2-380x254.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/05\/20072754\/kellys-burger2-80x53.jpg 80w\" ><\/a><br \/>\nFoodie news roundup for the week of May 12.<br \/>\nDelicious spring recipes featured <a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-angry-orchard-green-apple-cocktails\" target=\"_blank\" rel=\"noopener\"><strong>Angry Orchard Cider<\/strong><\/a>.<br \/>\nHealthy tips for at-home chefs from <a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/tips-healthy-eating-pita-jungle\" target=\"_blank\" rel=\"noopener\"><strong>Pita Jungle<\/strong><\/a>.<br \/>\nThe Chalkboard Pig for the Adventurous Eater (featuring a nose-to-tail special that changes monthly) at <strong>Bryan&#8217;s Black Mountain Barbecue<\/strong> has become a favorite of diners at the Cave Creek restaurant. Back by popular demand, chef Bryan Dooley has opted to make his mesquite-dusted frog legs with preserved lemon tarter sauce a Friday chalkboard special.<br \/>\nIn honor of the new film, \u201cChef,\u201d <strong>Phoenix Public Market Caf\u00e9<\/strong> and <strong>Short Leash Hot<\/strong> <strong>Dogs<\/strong> have partnered up to host a lunch and learn event on May 16 (the day of the movie release). At 11:30 a.m., join PPMC chef\/owner, Aaron Chamberlin, and Short Leash co-owner, Brad Moore, for a lively chat about the real life of chefs, the ways street foods are influencing today\u2019s cuisine and the importance of passion in the kitchen. During the discussion, attendees will savor a farm-fresh salad from PPMC, and then afterward receive a swag bag that includes a $10 food ticket to be used at any of the food trucks at the adjacent Phoenix Public Market\u2019s Food Truck Friday, two passes to a weekday showing of the movie \u201cChef,\u201d and a poster from the film.\u00a0 The event is $25 per person and reservations are required by calling 602.253.2700.<br \/>\n<strong> Bootleggers Modern American Smokehouse<\/strong> in Phoenix is hosting a four-course meal of slow-smoked perfection, each paired with beer from Oskar Blues Brewing Company on Tuesday, May 20 from 7 to 9 p.m.\u00a0 For $50 per person, enjoy scallops\u00a0caramelized\u00a0in Mama&#8217;s Little Yellow Pils or a Jack Daniels-spiked brownie topped with Old Chub Nitro ice cream. \u00a0Reservations are required by calling 602.996.4228.<br \/>\nTempe&#8217;s <strong>King&#8217;s Fish House<\/strong> has announced the return of Lobster Festival. Starting May 20, in conjunction with Maine Lobster season, the restaurant features a fresh selection of lobster- and clam-based menu items, like clam bake and lobster bisque.<br \/>\nThroughout the entire month of May (National Burger Month), when you purchase a burger at <strong>Kelly\u2019s at Southbridge<\/strong> in Scottsdale, you will receive the second burger 50 percent off.<br \/>\n<strong>ZuZu at Hotel Valley Ho<\/strong> hosts Monday Night Chef\u2019s Table on May 19, featuring Trefethen Family Vineyards of Napa. The four-course dinner starts at 6:30 p.m. and is $64 plus gratuity and tax. Reservations are required by calling 480.421.7997.<br \/>\nValley company, <strong>go lb. salt<\/strong>, have introduced a line of chile salts; the first salt to hit the market is sriracha salt ($10 for two ounces) and is available for purchase at <a href=\"http:\/\/www.golbsalt.com\" target=\"_blank\" rel=\"noopener\">www.golbsalt.com, <\/a>at the Gilbert Farmers\u2019 Market and the Fountain Hills\u2019 Farmers\u2019 Market.<br \/>\n<strong>Papa Murphy\u2019s<\/strong> has opened a brand new store in Phoenix at 35th Avenue and Bethany Home Road and will be donating 35 percent of all purchases to the\u00a0100\u00a0Club of Arizona on Monday, May 19 from 10 a.m to 9 p.m.\u00a0Plus, the\u00a035th person to make a purchase will win free pizza for a month (four large pizzas).<br \/>\n<strong>Liberty Market<\/strong> in Gilbert hosts a &#8220;Hedges Family Estate&#8221; Community Dinner on May 20 at 6:30 p.m. The five-course dinner is $95. To RSVP, call 480.892.1900.<br \/>\n<em>For more fab foodie news, become a fan on Facebook, check us out on Pinterest and Instagram and become a follower on Twitter @AZFoothillsfood.<\/em><br \/>\n&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"Foodie news roundup for the week of May 12. Delicious spring recipes featured Angry Orchard Cider. Healthy 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