{"id":15168,"date":"2016-12-08T12:54:07","date_gmt":"2016-12-08T19:54:07","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=15168"},"modified":"2016-12-08T12:54:07","modified_gmt":"2016-12-08T19:54:07","slug":"taste-tidbits-206","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/taste-tidbits-206","title":{"rendered":"Taste Tidbits"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/taste-tidbits-206\/attachment\/ocean-prime-seafood-tower\" rel=\"attachment wp-att-15169\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-15169 pk-lqip pk-lazyload\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/12\/20092705\/ocean-prime-seafood-tower-80x120.jpg\"  alt=\"ocean-prime-seafood-tower\"  width=\"427\"  height=\"640\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 427px) 100vw, 427px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/ocean-prime-seafood-tower.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/12\/20092705\/ocean-prime-seafood-tower.jpg 427w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/12\/20092705\/ocean-prime-seafood-tower-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/12\/20092705\/ocean-prime-seafood-tower-380x570.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/12\/20092705\/ocean-prime-seafood-tower-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/12\/20092705\/ocean-prime-seafood-tower-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2016\/12\/20092705\/ocean-prime-seafood-tower-73x109.jpg 73w\" ><\/a><br \/>\nFoodie news roundup for the week of Dec. 5.<br \/>\n<strong>OCEAN PRIME<\/strong> Phoenix is offering a new shellfish tower and Champagne offer for the full month of December (pictured).\u00a0From fresh oysters and lobster to shrimp and crab meat, every three-tiered Smoking Shellfish Tower can be completely customized to a guest\u2019s tastes and celebration. The made-to-order appetizer is then served with Ruinart, which has been producing Champagne since 1729.<br \/>\n<strong>Sandbar Mexican Grill<\/strong>\u00a0has unveiled its new holiday menu with special menu items include turkey tacos, smoked salmon taquitos, and specialty holiday cocktails like the festive Caramel Apple Mimosa. The dishes and cocktails are available through Jan. 1.<br \/>\nAvailable now through Dec. 25, stop by <strong>Sprinkles<\/strong> for its limited-time Chocolate Peppermint cupcakes. This Belgian dark chocolate cake is topped with bittersweet chocolate-peppermint frosting and sprinkled with crushed peppermint candies. Plus, Dec. 15\u00a0is National Cupcake Day and Sprinkles wants to help you celebrate. Sprinkles\u00a0will be adding extra sprinkles inside their Sprinkles Cupcake, and one of those lucky cupcakes will have gold sprinkles. If you are the lucky winner of the gold sprinkles, you will win a $100 gift card.<br \/>\n<strong>Royal Palms Resort and Spa<\/strong> is hosting a Champagne dinner as part of its popular \u201cCellar Series in the Mansion Courtyard&#8221; on Dec. 15 starting with a cocktail reception at 6 p.m. Guests are invited to dine under the stars in the historic resort\u2019s Mansion Courtyard and enjoy a four-course, prix-fixe menu by Chef Todd Allison of T. Cook\u2019s, paired with some of the best bubbly from the Champagne region. $130 plus tax and gratuity per person. Reservations are required by calling\u00a0602.808.0766.<br \/>\nOn Dec. \u00a014 Chef Matt Taylor of <strong>Gertrude\u2019s<\/strong> at Desert Botanical Garden is welcoming Robert McGrath to the kitchen for an intimate evening at the Chef\u2019s Table with incredible food, delicious wine, and one-on-one time with two great chefs.\u00a0Starting at 6 p.m., thee seven-course dinner with wine costs $175 plus tax and gratuity per person. A credit card is required to reserve a space. Call 480.719.8600 for reservations.<br \/>\nJoin Executive Chef Sean Currid for the Maker\u2019s Mark Whisky Dinner at <strong>Blue Hound Kitchen &amp; Cocktails<\/strong> at Kimpton Hotel Palomar Phoenix. He\u00a0will be preparing a three-course, prix-fixe menu with whisky pairings including Maker\u2019s Mark, Maker\u2019s 46 and Maker\u2019s Cask Strength. Guests will also receive a limited-edition United States Bartenders Guild (USBG) challenge coin. The dinner starts at 6:30 p.m. and is\u00a0$55 plus gratuity and tax per person.<br \/>\nJoin <strong>5th and Wine<\/strong> for a very special Sugar Plum Fairy Tea (complete with tea sandwiches, truffles, cookies and more) to celebrate \u201cScottsdazzle 2016&#8243; on Sunday, Dec. 11 from 2 to 4 p.m. \u00a0$40 plus tax and gratuity for adult and child. Feel free to come dressed as a princess or fairy. Call 480.699.8001\u00a0for reservations.<br \/>\nOn Wednesday, Dec. 14 from 5 to 9 p.m., <strong>The Market Restaurant + Bar by Jennifer&#8217;s<\/strong> is hosting a Wild Wednesday fundraiser and will\u00a0donate 10 percent of dinner sales in support of Wild World Education&#8217;s project &#8220;A River Runs Through Arizona.&#8221; The project offers\u00a0youth outdoor experiences in\u00a0Lower Salt River Canyon &amp; Superstition Wilderness.<br \/>\nThe public is invited to attend the special Grand Opening Celebration of <strong>Sugar Happy bakery &amp; coffee<\/strong>, a new cafe, in Scottsdale on Saturday, Dec. 10, from 10 a.m. to 1 p.m. Complimentary coffee and delicious samples of baked goods will be served from 10 a.m. to 1 p.m. There will also be free\u00a0face painting for the kids.<br \/>\n<em>For more fab foodie news, become a fan on Facebook and a follower on Twitter @AZFoothillsfood and Instagram @AZFoothills.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"Foodie news roundup for the week of Dec. 5: Ocean Prime Phoenix, Sugar Happy bakery &#038; coffee, The Market Restaurant + Bar by Jennifer&#8217;s Wild World 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