{"id":12103,"date":"2014-10-09T13:23:21","date_gmt":"2014-10-09T20:23:21","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=12103"},"modified":"2014-10-09T13:23:21","modified_gmt":"2014-10-09T20:23:21","slug":"taste-tidbits-101","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/taste-tidbits-101","title":{"rendered":"Taste Tidbits"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/taste-tidbits-101\/attachment\/little-cleos-raw-2\" rel=\"attachment wp-att-12104\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-12104 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/10\/20074916\/little-cleos-raw1-80x53.jpg\"  alt=\"little cleo&#039;s raw\"  width=\"640\"  height=\"426\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 640px) 100vw, 640px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/little-cleos-raw1.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/10\/20074916\/little-cleos-raw1.jpg 640w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/10\/20074916\/little-cleos-raw1-300x200.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/10\/20074916\/little-cleos-raw1-380x253.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2014\/10\/20074916\/little-cleos-raw1-80x53.jpg 80w\" ><\/a><br \/>\nFoodie news roundup for the week of Oct. 6.<br \/>\n<a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-wine-products\/canning-101\" target=\"_blank\" rel=\"noopener\"><strong>Canning how-to<\/strong><\/a> from the experts at Sur la Table.<br \/>\nDifferent Pointe of View&#8217;s <a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/different-pointe-view-insiders-view-dinner-series\" target=\"_blank\" rel=\"noopener\"><strong>Insider&#8217;s View Dinner Series<\/strong><\/a>.<br \/>\nThis October, <strong>Spinato\u2019s<\/strong> is encouraging Phoenicians to get creative, scary, funny and even a little pizza-esque with their Halloween costumes. Post your Halloween costume pictures on Spinato\u2019s Facebook page for your chance to win great prizes. To boost your chances of winning, recruit your friends and family to vote for your costume. The picture with the most votes will be selected as the Grand Prize \u2013 Best Overall Hallo-WIN Costume earning a Pizza Party in Spinato\u2019s private dining room. Entries are accepted now through Oct. 31, with a winner announced Nov. 3. For more details, visit <a href=\"http:\/\/www.Facebook.com\/SpinatosPizzeria\" target=\"_blank\" rel=\"noopener\">Facebook.com\/SpinatosPizzeria<\/a>.<br \/>\n<strong>The Living Room<\/strong> wine caf\u00e9 and lounge \u00a0has opened in Market Street at DC Ranch. Heading up the kitchen is Paul Steele. His eclectic sharable menu options will nicely accompany the 25 plus wines and sangrias by the glass, a handpicked list of wines by the bottle, beers and a full line of spirits.<br \/>\n<strong>Sip Coffee &amp; Beer House<\/strong>\u00a0is ready to reveal its all-new outdoor event space with a huge End Of Summer Party on Saturday, Oct. 11 from noon to 4 p.m. Enjoy extended happy hour prices plus handcrafted cocktails from famed Valley mixologist, Jason Asher, as well as live music by The Strickland Brothers band and others.<br \/>\n<strong>Gertrude\u2019s,<\/strong> the full-service restaurant at the Desert Botanical Garden, has introduced its new seasonal menus for lunch, dinner, and weekend brunch. This fall, Gertrude\u2019s is featuring chef\u2019s legendary gumbo paired with his acclaimed horseradish potato salad. In addition to the gumbo, Gertrude\u2019s new menu is packed with favorites like warm cauliflower salad, black pepper spaghetti and 15-hour smoked Niman Ranch prime beef brisket.<br \/>\n<strong>Sauce Pizza + Wine<\/strong> in launching a B.Y.O.P. (Build Your Own Pizza) Contest in celebration of National Pizza Month. Recipe entries will be accepted electronically through <a href=\"https:\/\/www.facebook.com\/saucepizzaandwine?ref=br_tf\">Sauce\u2019s Facebook<\/a> and in person now through Saturday, Oct. 18. A panel of pizza aficionados from Sauce will select the winner by the end of the month. The winning pizza will be featured on Sauce\u2019s chalkboard menu from Saturday, Nov. 1 to Wednesday, Nov. 26 and the master pie maker behind the oven-baked creation will receive a $200 Sauce Gift Card. Additionally, Sauce will donate a $1 from each pizza sold to the winner\u2019s charity of choice.<br \/>\nOct. 11 is National Sausage Pizza Day and <strong>The Cove Trattoria<\/strong> in Scottsdale is offering 20 percent off its sausage caramelized onion pizza, all day.<br \/>\nNew chef alert: <strong>The Phoenician<\/strong>, Arizona\u2019s premier AAA Five Diamond resort destination, has named Richard Boyer as its executive chef.\u00a0Most recently, he served as culinary director and executive chef for the Forbes Five-Star\/AAA Five Diamond resort, The American Club at Destination Kohler in Kohler, Wis.<br \/>\n<strong>Little Cleo\u2019s<\/strong> (pictured) is offering $1 chef\u2019s choice oysters Monday \u2013 Saturday from open to 6 p.m., or until they run out, throughout October<strong>.<\/strong><br \/>\n<strong>Ingo\u2019s Tasty Food<\/strong> presents our Pop-Up Beer Garden 2.0, coming to the patio on Sunday, October 12 from 10 a.m. until closing. The beer garden will feature craft\u00a0brews from Deschutes Brewery and Odell Brewing Company. Featured beers will be available all day at Happy Hour prices ($3).<br \/>\n<strong>ZuZu<\/strong> at Hotel Valley Ho welcomes Four Peaks Brewery during the Oct. 13 Monday Night Chef&#8217;s Table. Among the four courses is roasted pumpkin and white bean stew paired with Kiltlifter. $64 plus tax and gratuity. Reservations are required by calling 480.421.7997.<br \/>\nOn Oct. 12, join <strong>Central Bistro<\/strong> for a wine dinner with Darioush Winery, hosted by Darioush Khaledi. The five-course meal starts at 7 p.m. $150 per person. Reservations are required by calling 480.646.8560.<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><\/p>\n","protected":false},"excerpt":{"rendered":"Foodie news roundup for the week of Oct. 6. Canning how-to from the experts at Sur la Table.&hellip;\n","protected":false},"author":5,"featured_media":12104,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[2619,3856,3857,4971,5683,6998,8082,12155,12269,12738,13104,14516,14608,16359],"class_list":{"0":"post-12103","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-central-bistro-phoenix","9":"tag-darioush-khaledi","10":"tag-darioush-winery","11":"tag-featured","12":"tag-gertrudes-desert-botanical-garden","13":"tag-ingos-tasty-food-beer-garden","14":"tag-little-cleos-choice-oysters","15":"tag-sauce-byop","16":"tag-scottsdale-cove-trattoria","17":"tag-sip-coffee-beer-house","18":"tag-spinatos-costume-contest","19":"tag-the-living-room-scottsdale","20":"tag-the-phoenician-richard-boyer","21":"tag-zuzu-monday-night-chefs-table","22":"cs-entry","23":"cs-video-wrap"},"yoast_head":"<!-- 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