{"id":15538,"date":"2017-03-09T12:01:49","date_gmt":"2017-03-09T19:01:49","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=15538"},"modified":"2017-03-09T12:01:49","modified_gmt":"2017-03-09T19:01:49","slug":"taste-tidbits-218","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/taste-tidbits-218","title":{"rendered":"Taste Tidbits"},"content":{"rendered":"

\"chipotle<\/a>
\nFoodie news roundup for the week of March 6.
\nOn Monday, March 13, from 10:45 a.m. to 10 p.m., visit any local Chipotle,<\/strong> print the flyer (above) or show it on your smartphone and 50 percent of the proceeds from your order will go directly to Phoenix Children’s Hospital.
\nHeart to Table <\/strong>is\u00a0dinner experience unlike any other and it is\u00a0coming to Phoenix for the first time on Saturday, March 11, from 5 to 8 p.m. From Tulum, Mexico to\u00a0Los Angeles and New York City, the Heart to Table dinner series has traveled all over the world spreading a message on the importance of\u00a0community, mindfulness, and personal transformation.\u00a0For this event, guests will enjoy a delicious and fully vegan dinner provided by Flower Child at a secret location in Arcadia revealed only to\u00a0ticket holders (which are $175 each).\u00a0For more information and to purchase tickets, please visit\u00a0www.eventbrite.com\/e\/heart-to-table-phoenix-edition-tickets-31814550176<\/a>.
\nCelebrate all things food and wine at the monthly Monday Night Chef’s Table<\/strong> series at Hotel Valley Ho. A seasonal four-course menu is paired with four wines or spirits from the special guest. At the upcoming dinner on Monday, March 13, savor an amuse and aperitif followed by chilled charred octopus salad, char sui pork belly, spiced loin of venison with parsnip puree and Spanish manchego cheesecake. Each course will be paired with a different wine from Qup\u00e9, known for their balanced, Rh\u00f4ne-style wines made in Santa Maria, California. Executive Chef Russell LaCasce and the special guest will discuss the evening’s fare and how the wines are made. The evening kicks off at 6:30 p.m. in the hotel\u2019s Sands venue and costs $68 per person, plus tax and gratuity. Reservations are required and can be made at 480.421.7997.
\nJoin co-owner of Casa Mia,<\/strong> Hera Ambrosio, on Monday, March 13, at 6 p.m. for a four-course cooking demo at Casa Mia. During the class, Ambrosio will show you the tips and tricks to create a restaurant-quality dinner in your own home. Classes are $75 per person and reservations are taken at the restaurant or by emailing herainthekitchen@gmail.com<\/a>. This intimate class will only be for 14 people.
\nOn Saturday, March 11, at 5 p.m., the third largest vineyard in the state, Carlson Creek Vineyard, will be hosting their 2nd<\/sup> Annual Pruning Seminar & Bonfire<\/strong> at their 280-acre vineyard in Willcox.\u00a0Guests will enjoy a one-on-one lesson in pruning with winemakers Robert Carlson III and John Carlson, followed by roasting marshmallows over the bonfire to enjoy s\u2019mores and other snacks paired with wines from the Carlson Creek portfolio.\u00a0To attend ($25 per person or free for Carlson Creek Wine Society members), RSVP by emailing info@carlsoncreek.com<\/a>.
\nTo celebrate the start of spring training, the Arizona Diamondbacks have partnered with Phoenix-area SUBWAY Restaurants, the official training restaurant for the team, on Subway Kids Take the Field<\/strong>, an in-store drawing where kids between the ages of 7 and 15 can win a chance to take the field with their favorite starting D-backs player during a regular season home game. Starting now through Sept. 15, entry forms will be available at participating Phoenix-area SUBWAY locations, no purchase necessary. Each of the winners will also receive four tickets to the selected D-backs home game as well as a player autograph. The drawing is sponsored by the SUBWAY owners in the Phoenix and northern Arizona areas.
\nOn\u00a0March 15, Tavern Americana<\/strong> will host a dinner featuring Treana Wines. Attendees will start with a Loaded Vodka Cocktail, followed by a four-course menu (with courses like filet as well as scallops with angel hair). The dinner starts at 6 p.m. and is $65 per person.\u00a0Space is limited. To reserve a spot, call\u00a0480.502.6740.
\nBurger Theory<\/strong> is gearing up for meatless Fridays. Fridays during Lent, stop by Burger Theory to enjoy its new crispy fish sandwich. The delicious fish sandwich is a deep fried cod fillet coated in parmesan panko breadcrumbs, topped with tartar sauce, shredded lettuce and served on a fresh potato bun.
\nScottsdale has an all-new gourmet ice cream parlor from Christopher Collins, chef and owner of Twisted Grove, Wally’s American Gastropub and Grassroots Kitchen & Tap. Sweet Provisions<\/strong>\u00a0(at Hayden and Via de Venutra) has\u00a0gourmet treats for all ages including fresh-churned ice cream, frosty floats, fresh-baked cookies, and decadent shakes.
\nDierks Bentley’s Whiskey Row<\/strong>\u00a0is officially open. The public is invited to celebrate the grand opening of the Gilbert restaurant and bar on March 16 in partnership with Budweiser Spring Fever Pitch, the signature annual social event during MLB Spring Training in Arizona, with a with a free concert by Grammy-nominated artist Kelsea Ballerini. For more info, visit\u00a0www.dierkswhiskeyrow.com<\/a>.
\nFor more fab foodie news, become a fan on Facebook and a follower on Twitter @AZFoothillsFood or Instagram @AZFoothills.<\/em>
\n <\/p>\n","protected":false},"excerpt":{"rendered":"Foodie news roundup for the week of March 6: Chipotle Phoenix Children’s Hospital fundraiser, Dierks Bentley’s Whiskey Row Gilbert, Sweet Provisions Scottsdale, Casa 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