Tough break for Ramon Bojorquez, the chef originally from Rio Rico competing on Top Chef: New Orleans. To avoid killing people via temperature-born bacteria in his too-hot dashi, he ended up diluting the broth with ice, making his the worst dish on the series' first episode. He does still have a chance to redeem himself on the show's online component, Last Chance Kitchen, but it'll be a real challenge to hang in there after a long series of match-ups against the 15 forthcoming eliminated contestants. Oh well.

From Aaron May, the man who brought you May's Kitchen Counter and Lodge Sasquatch, comes a new artisan pizza joint, Heist Pizza Parlour. The Grand Opening is today starting at 11 a.m. Heist is located in the old Big Fat Expensive Chain Greek Restaurant, 7131 E. Broadway.

In browsing the menu, I got both hungry and thirsty while looking at the signature pies and beer selection. May always has a funny, quirky, menu (see Everyday I'm Brusselin'), so the thought of this being applied to the pizza scene, especially on my side of town, is exciting.

The second annual Born & Brewed Tucson Beer Cup is happening this Friday at Hotel Congress, from 7-10 p.m. Part beer festival, part competition, it's a great excuse to get out and try some of the best local brews. The hotel also offers special packages that include a room for the night in case you "sample" too much. Some of the featured breweries are: Dragoon, Barrio, Nimbus, Borderlands, Thunder Canyon, 1702, Ten 55, Sentinel Peak, along with some special guest breweries.

What's beer without food and music you ask? They will have that covered as well. This event sold out last year and a good number of folks were turned down at the door, so get your tickets quick!

You can purchase them here : http://hotelcongress.com/music/2nd-annual-born-brewed-tucsons-beer-cup/

Happy Drinking Tucson!

Hi Fi Kitchen and Cocktails, a restaurant concept that debuted in Scottsdale back in late March, is opening a location in Tucson early next year.

Looking at the menu one can reasonably prepare to shell out around $15 per burger or $10 per salad. One will also find a selection of alcohol-spiked milkshakes with various additions stirred in. These and other foods can be enjoyed in the company of lots of pretty women, if the general theme of the restaurant's Facebook page is a factual representation of how things go down in Hi Fi land.

Check out the restaurant's website here. We're waiting for a call back from the management and will be back with more details when we have them.

• From Mezon del Cobre's Facebook page

Unfortunate news for diners in (what I'm guessing we'd call) the North Central part of town: El Mezón del Cobre, a seafood-heavy Mexican restaurant, is closing at the end of the month after 23 years in business.

The announcement:

Unfortunately, after twenty-three incredible years, El Mezon del Cobre will be closing its doors on Monday, September 30th. We’d like to express our gratitude to everyone who has supported us and we hope to see you one last time. Thank you!

- Consuelo Medina and the El Mezon del Cobre Staff

• From MaFooCo Facebook page

MaFooCo, local Korean barbecue and Mexican food truck, is currently up for grabs.

José Merino, 42, posted on the MaFooCo Facebook page that the franchise or the brand is for sale. Merino has threatened to close the business before, but partnered up with the owners of the Red Pepper food truck (seemingly currently on hiatus itself).

Merino stated in a phone interview that he and his business partners have been planning the closure for over three months, adding that the unnamed Red Pepper originators are planning on relaunching a new project. I tried calling the number on the Red Pepper Facebook page but couldn't get a confirmation.

"It was a dream and a project I put together in a few years span, but it proved too time consuming," Merino said.

Merino said that it was difficult to manage the business, keep up with social networking, hold a full time job at the Pima County communication office and to be a husband and father to three children.

Merino doesn't blame the people of Tucson for not jiving with Los Angeles Mexican barrio and Korean bbq, and believes he was able to consistently serve quality food.

I guess I'm glad I didn't try the seaweed albondigas.

If you're seriously looking to acquire the "Mexican Asian Food Company" (the literal translation for 'MaFooCo') click here to join the round-up.

Maybe other people know this already (although there's nothing on the internet that I could find), but there's a "secret" menu item at Tucson Tamale Company. Perhaps you feel you've gone as far as you can with their generally delicious menu of tamales and want to head into the great unknown, so next time you're in there, try a "chimale," a burrito/tamale fusion. They come in red or green varieties and seemingly consist of either a red chile or green corn tamale, guacamole, sour cream and some sort of a slaw contained in a flour tortilla. News you can use, people who like food wrapped in tortillas!

Mark your calendars: On Tuesday September 17th, there will be a special benefit for Southern Arizona Greyhound Rescue at Feast. Thanks to the generosity of Chef Doug Levy and his team, 20% of all food & beverage purchases will be donated to this most-worthy cause. Doug is unarguably one of Tucson's most creative chefs and the SA Greyhound Adoption folks are thrilled to be working with him.

It should be a fun event for all involved, especially the lovely dogs that will be rescued. The event goes all day (11:00 a.m. - 9:00 p.m.) and you must have a flyer to participate (here's a link to a PDF version).

Feast is located at 3719 E. Speedway Blvd.; call 326-9363 for reservations.

• LA Magazine

Dear Food Truck Community:

I never ask for anything. I have my favorites and just when I start to think about what I'd love to see served out of local food trucks, it instantly appears. (Thank you, Twisted Tandoor.) But I read a recent post in LA Magazine about the Churro Borough Pop-Up from the food truck Mexicali Taco and Company:

Imagine this: warm, freshly fried, spiral-shaped churros the size of cookies—but thicker, like a small donut—holding, ever-so-gently, a creamy scoop of caramel peach ice cream. The churro is fluffy yet crisp, with a thick layer of cinnamon sugar clinging to its delicate surface. The ice cream, made from a custard base, leaves nothing to the imagination. It's rich and cool and just what you've been waiting for all week long.

Yes. I can imagine this. I can imagine this in Tucson—our own version of a churro ice cream sandwich coming to a food truck round-up soon. Please?

Tucson is minus one fine dining establishment today, as Anthony's in the Catalinas has announced their closing via Facebook and a message on their voicemail. It would seem something motivated an immediate shutdown, since there has been no word of a final run of meals or anything commemorating their 25+ years in business, plus their website is currently showing an error likely resulting from someone quickly pulling down the existing content.

More news as we get it.