Serial Grillers, the truck with the menu of grilled meat sandwiches named after all sorts of fictional slayers, needs some help, Tucson — they're looking to build out their second food truck, so they're no longer operating in the back of a trailer.

Currently, they seem to be doing pretty decently for themselves, as they spend lunchtime hours during the weekday at 22nd Ave. and Pantano, serving up food with MaFooCo (and making me bitter that they don't come down to the Weekly offices anymore). But due to their popularity and the current limitations of their new space, they say that their order times are stretching further and further — and they just want to feed you better, Tucson.

They've got 27 days to go, so if you need to head down there and try their sandwiches for yourself before you throw money at them, you've got some time.

But, as a fancy reward for all you folks with deep pockets, the Serial Grillers guys are willing to name a sandwich after your (or your favorite cinematic death-dealer) for $1,000.

Small price to pay for fame, people.

Two Tucson chefs have been included in America's Best Chefs 2013.

Addam Buzzalini and Janos Wilder were voted by their peers for this well-deserved award.

Buzzalini is the Executive Chef at Maynards Market & Kitchen, one of my favorite places in Tucson.
Addam likes to take classical dishes and then adds his own modern flair. The pizzas are to die for and the entrees change with the season so you'll always be surprised.

Janos continues to make magic at his DOWNTOWN KITCHEN + COCKTAILS. We had the pleasure of dining there just this past Saturday and took advantage of the restaurant's World Tour. Every month throughout the summer, the kitchen visits cities around the world. Street food is prepared with finesse. This month is Seoul, Korea. We loved the bo saam and the pork belly/shrimp pancakes were outstanding.

Because fellow chefs vote on these choices this makes winning the honor quite a coup.

Check out www.bestchefsamerica.com web site for the complete list.

Not too many details about the new venture from Travis Reese and Nicole Flowers, other than the basics reported by Jim Nintzel in his story about the rise of downtown dining from May...

Saint House, which is scheduled to open in August, will feature food from across the Caribbean and anywhere else rum is produced. Reese and Flowers started out with the idea of Cuban food, but then thought they should expand their palate.

"Cuban food by itself is a little bit limiting, but there's diverse cuisine all throughout the Caribbean," Reese says. "You have French influences and African influences and Spanish influences."

...but we now know that it's opening August 15th, that there's a Facebook page, and that Karl Goranowski, who should get a lot of the credit for the drinks at 47 Scott and Scott and Co., will be moving over to be the beverage manager. So, more than we knew yesterday, right? We'll be surely bugging Reese and Flowers for more info, which we'll share as we get it.

I'm more of a Pepsi fan myself, but I'm willing to put aside my love of the blue can for this:

Why yes, that is a bottle made of ice. Unfortunately, it appears that was a one-off for folks down in Colombia, but that doesn't mean we can't dream of one day having our own Coke bottles on ice, made of ice, rapidly melting into a Coke+water mess in your car's cup holder.

[h/t: Mashable]

We're fine with you jinxing baseball teams (and we're cool about chatting baseball with you on Twitter), but we're drawing the line on this "food" thing you guys keep doing.

It was funny when y'all were into Subway, and it was getting a little old when you were celebrating Panda Express, but today's Pizza Hut article is just lame (plus, the photo is blurry as f—k). When there are countless restaurants around town doing great things and serving up great food, it's a disservice to keep throwing bones to the big, national places.

So we're taking it upon ourselves to look at local specials, from local restaurants — and if they're serving locally grown ingredients in their food, so much the better.

Take the Surly Wench Pub, for example. They recently opened up the Surly Wench Kitchen and expanded their menu beyond typical (if exceptionally tasty) pub fare, creating tasty dishes such as today's special, chicken mole tacos.

Yep, they're serving up two chicken mole tacos and mixed potatoes with spiced cucumbers for $6 — see that picture to the side there? Yeah, that looks tasty as HELL.

On top of that, the Wench is running happy hour specials all day 'til 9 p.m. And after then, whiskeys are $2.

It seems like that's only the tip of the Wench-berg, too: all of the herbs used in their dishes are grown in the Surly Wench Garden, and I have it on good authority from their kitchen manager that they're using local products whenever possible — those tortillas with the chicken mole tacos are from Anita Street Market, for instance.

So for a good time and some good eats, head to the Surly Wench Pub at 424 N. Fourth Ave. — they'll take care of you, Tucson.

As the temperature continues to get hotter, your energy may be melting away. When it's 106 degrees outside, being hydrated can make or break your summer.

The human body is made of 60 percent water, so it's no secret that you should be drinking plenty. According to the The Institute of Medicine, the recommended water intake for a man is approximately 13 cups of total beverages per day, and nine cups for women. And for those who dislike water, there are plenty of alternative choices to stay hydrated and avoid summer lethargy syndrome.

Herbal Teas

Herbal teas are infusions, made from a mixture of various natural ingredients, such as dried leaves, barks and flowers.

Drinking herbal tea can be a solid source of vitamins and minerals, as well as provide some healing qualities, such as stress relief and rejuvenation.

Certain teas have different benefits. For example, Ginseng stimulates vitality. Lemongrass is known for its calming properties and Sarsaparilla promotes energy and healthy skin, according to this list.

If you woke up this morning to your bowl of Special K Red Berries thinking "man, I sure would love to eat something that would horrify my great-grandparents," then it appears you're not alone: it appears that, in an attempt to sooth the grumbling bellies of people like you (and other fans of Man V. Food) Dunkin Donuts is unveiling the breakfast sandwich equivalent to Frankenstein's Monster:

• Dunkin Donuts

Interestingly enough though, those seeking to break their previous calorie-bomb consumption records will be sorely disappointed, according to the Associated Press:

Dunkin’ Donuts says the “Glazed Donut Breakfast Sandwich” clocks in at 360 calories, which is less than the 390 calories for the turkey sausage sandwich it recently introduced for people looking to eat better.

Of course, the calories are coming from bacon strips, an egg and a fried, glazed, then split-in-half donut, so any you might expect to receive from said sandwich could probably be considered relatively close to nil.

Besides, if you want a calorie-bomb of a sandwich, you'd probably be better off heading down Fourth Avenue to Lindy's on 4th for their Fat Bastard, which consists of a fried egg, bacon, cheddar, lettuce, tomato, onion and mayo between two honey buns.

I wouldn't recommend you do that too often though. Just saying.

(Eating that burger that is, not going to Lindy's. Go there early and often because damn, those are some good tots.)

• Mari Herreras
• Kadooks maduros, with whipped cream and spicy Nutella sauce.

Kadooks, the home of maduros (fried plantains) that are so good that we named them one of the 100 Essential Tucson Dishes, and Seis Curbside Kitchen, producer of award-winning gourmet tacos, are currently hanging out down the street from Weekly World Central on Hemisphere Loop, north of Valencia Road and near Palo Verde Road.

They'll only be around for a little while longer, 'til 2 p.m., so if you're jonesing for some excellent food truck chow, head down this way!

Last weekend was the first Arizona Bacon Fest held at Reid Park that I talked about here. As a lover of all things pig I was bummed that I would not be able to make the porcine festivities due to work. Now from the information from people I know that went, and the plethora of post on the events Facebook page, looks like I might have been disappointed if I did go.

Now working in restaurants, I have worked these types of “Festivals” and such in the past, and there are some things that you just can't do if you want them to work.

First, they opened late. That alone set them up for failure. Huge inrush of people + waiting in the heat = angry mob lines.

Next, they were running out of food. It’s not Beer-fest or Sun-fest; it's Bacon Fest. They came for the swine! Now I know from experience, from prepping food for events like this to being there to serve, it’s likely you will run out of food…at the end. The food was running out way too early, not even halfway through the event. The restaurant people were either misinformed of the amount of people coming, they weren’t really pacing the food, or they way oversold the event. $25 bucks and no pig, strike two!

Another comment that was repeated often was that they ran out of the commemorative glasses. You should know how many tickets you have sold therefore you should know how many glasses to order. Seems logical to me, unless we go back to the oversold concept.

One good comment I kept overhearing was that there was beer aplenty. On the other hand, there were also many comments that, while food and beer samples were included in the ticket price, folks were paying to buy bottled water and stay hydrated in the Tucson sun. It’s the desert and with alcohol being served, water should probably be given freely.

So the overall impression from those that went looks to be an oversold, understaffed, non-organized, and disappointing event. However, it does look like the organizers are aware of the glitches, as they posted this on Facebook Sunday:

Thank you for everyone who turned out. Had to stop letting patrons in and had to turn away many people. Lots of mixed reviews but our efforts will continue to make the festival everything it can be. We appreciate all the comments, recommendation and all will be taken into consideration as we continue our quest to make bacntopia all it can. Thank you to the food and beer vendors for their contributions and all the volunteers for their time and effort.

It makes me really sad that something about one of my favorite proteins was thrown such a bad party. Maybe next year, they'll throw a superior tribute to swine.

The Weekly had someone set to cover it, but apparently the press conference set for tomorrow at Amy's Baking Company (complete with guy-who-enjoys-attention Rev. Jarrett Maupin as host) in which the public would get the chance to decide who they wanted to side with "a famous celebrity chef or the marketplace that has supported the small, locally-owned business for six years" is now off. According to today's press release, the presser is off due to "threats" from the producers of Kitchen Nightmares and, of course, online threats.

While the press event is currently off, the re-opening itself is still a go, with Amy's Baking Company reporting that over 1,000 reservations have been placed. Then again, people go to the Weiner Circle in Chicago to have profanities shouted at them, so the public's interest in getting into the restaurant might not be directly correlated to actual support.

Also, in one of the likely shortest client-provider relationships in recent history, high powered PR guy Jason Rose is off the case, having "opted to end its relationship with Amy’s Baking Company."

UPDATE: Regarding the end of his company's relationship with Amy's, Jason Rose told Phoenix Business Journal:

“It’s been a very exciting week. With all the reservations coming in (for the grand re-opening week) it’s been a great accomplishment,” Rose said. “Beyond the preliminary success, there were differences on public relations strategies.”

There's part of me that hopes this is all over, but it's almost certainly not, considering that actual customers are going to be in that restaurant at some point, and it would seem that the Bouzaglos won't be able to keep any facade of good behavior up for long.

The text of the press release is below the cut: