Monday, November 23, 2015
You may notice some changes happening at the JW Marriott Starr Pass Resort’s Signature Grill (3800 W. Starr Pass Blvd.). Not only has the space been completely revamped with updated décor to highlight the rustic Southwestern cuisine, but the menus themselves got an overhaul as well. In addition to the luxe wood and leather furnishings, a large mural on the restaurant’s ceiling, painted by local artist Ignacio Garcia, is meant to emulate the desert sunset. A chef’s counter and chalkboard wall on the inside and fire pits and lounge seating on the patio are also meant to draw new guests.
Although chef Danny Perez’s menu is still focusing on delivering a mix of Mexican, Native American and “cowboy” culinary traditions, the appetizer section is made to encourage a sort of communal tapas-style dining with mix-and-match small plates. The restaurant is also offering a selection of breakfast and dinner cocktails, each with their own menu, made with infused liquors, bitters and gastriques all done in-house. You can check out all that’s new at the Signature Grill now. The restaurant inside of the JW Marriott Starr Pass Resort is open daily from 6:30 a.m. until 10 p.m.
Tags: signature grill , jw marriott , resort , tucson , tucson mountain park , starr pass , danny perez , new , menu , decor
Friday, November 20, 2015
That's right, folks. Pizzeria Bianco (272 E. Congress St.) is now open for lunch and serving up the three sandwiches in the style of Pane Bianco, with some differences. Although the bread is the same fluffy focaccia rounds, split in half, the menu is a little different:
Sandwiches:
-Sopressata, aged provolone, peppronata ($10)
-Fresh goat cheese, roasted tomato, arugula ($10)
-Market sandwich ($12)
Like Pane Bianco, the market sandwich at Pizzeria Bianco could be tender porchetta, slow roasted lamb or a "Sloppy Giuseppe"—the spot's take on a Sloppy Joe with an Italian twist. When tomatoes are in season, you'll also likely see Pane's hallmark sandwich offering—the housemade mozzarella, tomato and basil—as a special. If you're one of those people who far too often has to eat at their desk, the sandwiches are available to go as well.
The pizzeria is serving their six pizzas and three salad options during lunch too, which runs daily from 11 a.m. until 4 p.m. Pizzeria Bianco also plans to start serving spirits and cocktails at the restaurant in the near future.
Tags: pizzeria bianco , tucson , lunch , sandwiches , to go , pane bianco , focaccia , cocktails , liquor , restaurants , downtown
Wednesday, November 18, 2015
In a world where nearly 800 million people don't have enough food to sustain a healthy life (49 million in America, including 16 million kids)—fully 40 percent of food purchased by consumers in the U.S. ends up in landfills. But, it doesn’t have to be that way if we change our attitudes, habits and policies, according to two presenters at this month’s Controlled Environment Agricultural Center seminar.
“Over a third of Mexico’s winter produce comes through the Nogales port and is warehoused on this side of the border until it’s ordered,” says Dr. Pat Sparks of the UA’s Nutritional Sciences Department. “Unfortunately, a significant portion of that produce is never sold and ends up in a landfill…a significant waste we need to eliminate.”
Sparks says new ways of packaging that food are being explored that could extend its shelf life. Co-presenter Torey Ligon of the UA’s Take Charge America Institute says that if consumers shopped more frequently and bought less each trip, part of the problem would go away.
Tags: food waste , seminar , tucson , controlled environment agricultural center , pat sparks , torey ligon , take charge america institute
Monday, November 16, 2015
The Crush pARTy returned to the Tucson Museum of Art on Sunday, Nov. 15 to offer up tastes of about 40 different local restaurants. The cuisine ranged from Greek to French to Indian to Japanese and more, with more samples than any one person could possibly eat. Like any food fest, my advice for those going to the next event or any like it is to bring a friend and divide and conquer—that way you get to try more of what's being served.
In terms of trends, duck seemed to be a popular ingredient for the day, with several stands offering duck confit, duck as a meatball and more. The most unique use of duck, and likely the day's most inventive dish, came from the museum's own Cafe a la C'art, which offered a grilled chile lime shrimp over duck fat polenta with Mexican chorizo, which was then topped with a prickly pear and lavender foam.
Other standouts for the day included The Coronet's Dragoon sausage (not pictured), Tohono Chul's duck confit tostada (mostly because a deep fried wonton wrapper dusted with duck fat couldn't be bad) and Primo's porchetta slider.
Check out some scenes from yesterday's Crush pARTy, which benefitted both the museum and the Southern Arizona Arts and Cultural Alliance:
Tags: crush , food , wine , art , party , festival , fundraiser , slideshow , saaca , tucson , museum of art , Image , Slideshow
The fourth annual Celebration of Basketry & Native Foods, “Celebrating People, Land, and Food,” was a resounding success according to Nephi Craig, founder of the Native American Culinary Association.
“This is a symposium of sharing. We gathered a wide range of indigenous people all in one spot to display their talents and eat healthy traditional food,” he said over a mutton taco and a buffalo slider.
He needed noon-time energy to prepare for a nighttime Chef’s Benefit Dinner, a museum fundraiser with 93 diners who paid $150 a plate for the five-course meal with wine pairings. And that was after an hour-long reception with tray-passed items prepared by four chefs who worked alongside their mentors.
“Our mission here is to help grow the culture of Native cooking. It’s a rough journey because we’re dealing with Western culinary traditions pitted against indigenous culinary traditions and they’re very different. But I want younger chefs to see there are others already doing it, going for it and exercising a sense of courageous humility in practicing the food arts.
Tags: naca , native american , culinary , food , arizona-sonora desert museum , tucson , nephi craig , basketry
Thursday, November 12, 2015
Celebrate the bounty of the Sonoran desert, get a good breakfast and help support sustainability practices all in one go by heading to the Edible Shade Mesquite Pancake Breakfast. The event, which benefits the initiatives of the Watershed Management Group, will offer insight into what the organization seeks to accomplish over your desired amount of mesquite pancakes.
While the mesquite tree is, indeed, a great source of shade in the desert, it can also be milled for flour, converted to syrups and more. The unique flavor of mesquite—and I don't just mean using the wood for grilling—shows the rare flavors our area is capable of producing. Plus, it's pancakes. The event will also celebrate other shady desert-adapted and edible trees like pomegranate, olive and more.
The breakfast fundraiser will feature mesquite-sweetened cold brew coffee from Exo Roast Co., as well as vegan and gluten free options for the pancakes. Peddler on the Path will be on-site serving hot espresso drinks.
The Edible Shade Mesquite Pancake Breakfast kicks off on Sunday, Nov. 22 from 9 a.m. to noon at WMG's Living Lab (1137 N. Dodge Blvd.). Pancakes run at $2 per or $3 for five. You also have the option of skipping the ticket line for this year's event and buying your breakfast online in advance via the Watershed Management Group website. As far as entertainment goes, the event will feature live music from the Brambleberry Duo, educational presentations from Carolyn Niethammer and Scott Calhoun and an artisan market.
Tags: mesquite , pancake , breakfast , edible shade , watershed management group , tucson , event , dining , fundraiser , desert ecosystems , living lad
Wednesday, November 11, 2015
Although I mentioned previously that bartender Sara Roche would be taking over the helm as head bartender at Wilko (943 E. University Blvd.) in a recent cover story, it seems that's not all that's changing over at the upscale UA-area restaurant these days. Wilko has hired a new head chef after the departure of Ian Sugarman and is offering a new menu for both food and drink.
Before Sugarman left, he put the finishing touches on a menu, which is now available at the restaurant. However, with the recent acquisition of Jesse Curtin in the kitchen, the new chef, who came to Tucson from the Bay area, plans to revamp the menu yet again over the next few months to put his touch on it.
Until then, he's offering specials to show exactly what he can do. Judging from a recent dish Curtin was offering at Wilko, which paired a seemingly incongruous mix of components like seared scallops, beet, tea-soaked lentils and fried turmeric, Old Pueblo diners are in for a treat.
However, I couldn't very well finish up this blog without showing off Roche's new cocktail menu, which she also designed:
The 12-drink menu serves up several drinks that utilize savory, herby and floral components that offer a unique experience that's pretty much a balanced (in flavor, you guys) meal in a cup. From the cover's reimagined Sriracha bottle to the inside drink illustrations, the whole thing is pretty much ripe to be tattooed on many a Tucsonan's bodies. Plus, those illustrations are nice to coupe-averse cocktail drinkers because you know you're glassware before you order.
You can check out Roche's new menu, as well as a special from chef Curtin, now at Wilko. The restaurant is open Monday through Saturday from 8 a.m. until 10 p.m. and Sunday from 8 a.m. until 9 p.m.
Tags: wilko , tucson , restaurant , new chef , new menu , jesse curtin , sara roche , ian sugarman , cocktails , dining , Image
Monday, November 9, 2015
Grapes, grains... can't we all just get along? Well, apparently not, because the two fermented drinks are going head to head for a dinner event at Proper (300 E. Congress St.) on Monday, Nov. 16. While local brewery Iron John's will be providing the competing beer, Sam Pillsbury Winery of Cottonwood has the wine covered.
The specific beers and wines to be served at the dinner are yet to be announced, but Proper chef Kris Vrolijk has his three courses hammered out already. His menu for the night is characteristically packed with seasonal veggies and will include:
1- Grilled persimmon salad, glazed pecan, radicchio, shaved fennel, Black Mesa Ranch chèvre
2- Roasted chicken breast, grilled delicata squash, collard greens, chanterelle mushrooms
3- Yuzu creme brûlée, huckleberries
Proper's Wine versus Beer Dinner kicks off at 7 p.m. on Nov. 17. The event is $40 per person. You can make reservations for the dinner by calling the restaurant at 396-3357.
Tags: proper , iron johns , sam pillsbury , beer , wine , dinner , event , tucson , kris vrolijk
Thursday, November 5, 2015
In honor of the All Souls Procession celebration, I wanted to take the opportunity to laud some of my favorite spots for Mexican cuisine around Tucson. For weekend visitors, you’ll find a myriad of outstanding Mexican joints to suit any price range, so knowing where to go can be tricky. For Tucsonans, you’re likely already familiar with many of these places as several were reader-appointed Best of Tucson winners this year, but you might just discover something new.
TACOS
Tucson is definitely a taco town and cheap tacos abound both in restaurants and off of tacos trucks. Although South 12th Avenue is peppered with great spots to get a bite, Tacos Apson (3501 S. 12th Ave.) leads the pack with fresh off the grill options for meat lovers. Although almost all of the taco filling fixins here are on point, the costillas (bone-in rib) and tripas (tripe) stand out as unique. Further north, one taco truck stands above the rest Taqueria Aqui con El Nene (4415 N. Flowing Wells Road) with standards like carne asada, pollo and adobada. For the real Aqui con El Nene experience, though, you’ll want to get the taco Yaqui, which serves up bacon, cheese, mushroom and beef stuffed green chiles.
BURRITOS
If you can stop yourself from getting distracted by the fresh tortillas, chips, salsa and more for sale at Anita’s Street Market (849 N. Anita Ave.), you’ll want to get either the machaca or red chile burros at this little neighborhood joint. Or, you could just get a burro for lunch and some snacks for later. Sure, La Fresita (1450 W. St. Mary’s Road) is a drive-thru. Once you’re there, you’ll find that they know how to make a mean breakfast burrito (and huevos rancheros). Eggs, cheese, chorizo, carne asada, potatoes and more can all be crammed into a soft tortilla for the makings of a good morning. Paired with a pepino juice, the refreshing drink and substantial burro can revive you back to life, if you need it.
UPSCALE
If you’d rather sit down and enjoy some classy digs, Penca (50 E. Broadway Blvd.) is sure to satisfy both on the food front and the drink front with an extensive mezcal list, several sangrias and well-balanced cocktails. To eat, the tender cabeza tacos, made-to-order guacamole boards and flavorful stuffed chile en nogada are the way to go. Of course, no Mexican dining list would be complete without including the proginator of Tucson’s upscale Mexican dining scene Café Poca Cosa. With a menu of daily specials that explore the many regions of Mexican cuisine and highlight mole in a way you never thought possible, follow chef Suzana Davila on a unique culinary excursion.
OTHER GOOD STUFF
But that’s not all Tucson’s diverse Mexican food scene has to offer. Try a Sonoran dog at the original El Guero Canelo (5201 S. 12th Ave.), grab some tortillas at St. Mary’s Tortilla Factory (1030 W. St. Mary’s Road), enjoy the conversation at Martin’s Comida Chingona (557 N. Fourth Ave.), fill up on a tasty torta at Taqueria El Pueblito (1800 E. Ft. Lowell Road #A156), get your caldo (and vegan food) fix at Tanias 33 (614 N. Grande Ave.) and, of course, indulge in a pan de muerto, among other baked goods, at La Estrella (also located at the Mercado San Agustin at 100 S. Avenida del Convento).
Tags: mexican , dining , restaurants , tucson , quick , guide , tacos apson , taqueria aqui con el nene , la fresita , anitas street market , penca , cafe poca cosa , el guero canelo , st marys tortilla factory , martins comida chingona , taqueria el pueblito , tanias 33 , la estrella , Image
Wednesday, November 4, 2015
The Crush pARTy is taking over the Tucson Museum of Art yet again to offer a full day of food, drinks and, of course, art. The event, which is presented by the Southern Arizona Arts and Cultural Alliance as a fundraiser for both the organization and the museum, will showcase a wide variety of wine, beer and coffee as well as nearly 40 restaurants.
Here's who will be attending this time:
47 Scott, Agustin Kitchen, Athens on 4th Avenue, Commoner & Co., El Charro Café, El Cisne Restaurant, Gourmet Girls Gluten Free Bakery, Guiseppe's Ristorante Italiano, HighWire Lounge, HUB Ice Cream Factory, Humble Pie, Kalina Russian Cuisine & Tea House, Le Rendez-vous, Noble Hops, Obon Sushi Bar Ramen, Pastiche, Prep & Pastry, Primo, PY Steakhouse, RA Sushi Bar Restaurant, Reforma Cocina y Cantina, Saffron Indian Bistro, Sonoran Sno-Cones, Sonya's Brown Sugar Bakery, Street Taco & Beer Co., Table of Elementz, Tavolino Ristorante, Tequila Factory, The Coronet, The Living Room, The Melting Pot, The Still, Tohono Chul Garden Bistro, Tucson Tamale Company, UME: Asian Cuisine & Sushi, Union Public House, and Vero Amore.
The Crush pARTy will also offer live music, manicures, a photo booth and a silent auction for both art and wine. The festival kicks off at 12 p.m. on Sunday, Nov. 15 at the Tucson Museum of Art (140 N. Main Ave.) and runs until 3 p.m. General admission tickets are $80 and VIP passes are available for $150. For more information on this event, or to purchase tickets, visit the event's website.
Tags: crush party , food , wine , art , festival , saaca , tucson museum of art , event , restaurants , fundraiser , 47 scott , agustin kitchen , el charro , hub , primo , vero amore
