Hofbrau Munich, one of Munich’s oldest breweries, will be the subject of tonight’s Friday Beer Class at Whole Foods Chandler.
Four of the German beers, including its seasonal Maibock, will be on tap.
Taste all four for just $5. The class starts at 7 p.m. and is open to anyone 21 and over.
The Hungry Monk is hosting what might be the coolest beer event of the month: Stouts, Steaks & Pancakes next Thursday, May 24. It’s a fundraiser for the Beer for Brains Foundation.
Monk owner and stout aficionado Jim Lolli has put together a great selection of stouts that will be on draft:
- Dogfish Head World Wide Stout
- Eel River Raven’s Eye
- Great Divide Oak Aged Chocolate Yeti
- Left Hand Nitro Milk Stout
- Marin Brewing San Quentin Breakout Stout (AZ debut)
- Oskar Blues Ten Fiddy
- Sonoran Inebriator
- Mudshark Morning Buzz
In addition, there will be bottles of:
- Firestone Velvet Merlin
- Leinenkugel Big Eddy Russian Imperial
- Odell Bourbon Barrel
- Deschutes Abyss
- North Coast Barrel Aged Old Rasputin
- Nectar Ales Black Xantus
The food menu hasn’t been finalized, but here’s the latest “working” version (subject to change):
- 12-ounce Herb Crusted Prime Rib with pancakes and potato cakes ($14.50)
- 10-ounce Cold Smoked Rib Eye with pancakes and potato cakes ($12.50)
- Sirloin Sliders (3 for $8.50)
- Blueberry Pancakes ($4.50)
- Buttermilk Pancakes ($3)
The food, which will showcase various stout glazes and syrups, will be served from 5 to 8 p.m., but the beers will be tapped early in the day.
It’s Fish Fry Friday, and there’s a newcomer today. Trophy’s Steakhouse in Queen Creek is holding its first all-you-can-eat fish fry. The price is $12 per person, which includes French fries, homemade coleslaw, and salad.
Trophy’s, which is using basa fish (also known as Vietnamese river cobbler) instead of the typical cod or haddock, says the fish fry may become a regular Friday offering.
Other East Valley places doing a fish fry today include First Round Draft ($9.99), Fat Willy’s ($9.99), and Iguana Macks ($11.99 from 4-10 p.m.). Also, Coach & Willie’s has its regular fish and chips entree on sale for $10.
Some of the non-fish fry deals:
The Phoenix City Council has approved a second set of Valley restaurants to open locations in Terminal 4 at Sky Harbor International Airport, including Joe’s Real BBQ (pictured) from Gilbert and Four Peaks Brewing Company from Tempe.
The full list of restaurants approved Wednesday night in SSP America’s winning bid:
- America’s Taco Shop
- Cheuvront Wine Bar
- Culver’s
- Delux Burger
- Four Peaks Brewing
- Humble Pie
- Joe’s Real BBQ
- Lo-Lo’s Chicken & Waffles
- Lola Coffee
- Los Taquitos
- Matt’s Big Breakfast
- MidCity Kitchen
- Nocawich
- Panda Express
- Pei Wei
- Peet’s Coffee
- Sweet Republic
- Tammy Coe Cakes
- Wendy’s
- Wildflower Bread
- Yogurtology
- Zinc Bistro
The 10-year Sky Harbor contract was awarded in two parts. Last year, current concessionaire HMS Host won the other half of the bid with these restaurants:
- Barrio Cafe
- Blanco’s Tacos & Tequila
- Cartel Coffee Lab
- Chelsea’s Kitchen
- Cowboy Ciao
- D’licious Dishes
- Dilly’s Deli
- El Bravo
- Grateful Spoon
- LGO Burger
- LGO Pizzeria
- La Madeleine
- McDonald’s
- Modern Burger
- New York Pizza Dept.
- Olive & Ivy Marketplace
- Paradise Bakery & Cafe
- Press Coffee
- Sauce
- Sir Veza’s Taco Garage
- Starbucks
The Ameri-CAN Canned Craft Beer Festival, which debuted last year in downtown Chandler, moves to bigger digs – the Scottsdale Civic Center Mall – Saturday.
More than 150 different canned beers from 40-plus breweries will be available.
Besides Chandler’s SanTan Brewing, which hosts the event, participating Arizona brewers include Four Peaks from Tempe, Mudshark from Lake Havasu City, Lumberyard and Mogollan from Flagstaff, Grand Canyon from Williams, and Prescott Brewing.
General admission tickets are $35 and are good for 20 4-ounce samples starting at 1 p.m.
VIP tickets, available only in advance, are $100 and are good for 20 4-ounce sample beginning at noon.
Designated driver tickets are $10 and include complimentary soft drinks.
The festival ends at 6 p.m.
It’s Thursday, which means it’s Ladies Night at several East Valley restaurants and bars, including the Cove Grill (pictured above) in Chandler where drinks are half-price for the ladies.
Also in Chandler, El Palacio offers $3 margaritas and a two-for-the-price-of-one deal on appetizers and salads after 3 p.m.
Iguana Macks has $1 Buds and Bud Lights, $2 shots, and $3 well drinks for ladies after 7 p.m.
And Sandbar has half-price appetizers and drinks all day.
Don’t worry, guys. There are plenty of other deals today for both sexes, including:
Kokopelli Winery in downtown Chandler hosts its ninth annual BBQ, Blues & Brews this weekend. The event runs 5-10 p.m. Friday and 11 a.m.-10 p.m. Saturday.
A special BBQ menu will feature items like beef brisket, barbecue chicken pasta, and barbecued glazed salmon. The regular menu also will be available.
Arizona wines and craft beers will be featured.
Shri Blues Band and Krimson Chord will be among the blues bands performing.
Saturday is the kickoff of Arizona’s Spring Restaurant Week, one of two weeks each year when restaurants offer special three-course menus for $20, $30 or $40.
The promotion, which started in 2008 with great promise and excitement, seems to have withered after the inaugural year. And it’s never really caught on in the East Valley.
Despite being home to more than a million people and thousand of restaurants, the East Valley only has a handful of restaurants participating. Here’s what they’re offering Saturday through May 27:
Cork (pictured above, $40)
- First Course: Seared Lion Paw Scallop/Jalapeno White Bean Puree, Citrus Guacamole; or Nevada Wedge Salad/Bacon, Shallot, Humboldt Fog, Kumato Tomato, Ranch Croutons; or Chilled White Asparagus Soup/Smoked Salmon, English Pea Salad, Truffle Oil
- Second Course: Pan Roasted Halibut/Steamed Mussels, Fennel, Fava Beans, Tomato, White Beans, Anisette; or Berkshire Pork Tenderloin/Bay Shrimp Fried Rice, Spicy Mustard, Honey Lavender Sauce; or Char Grilled Hanger Steak/Couscous Salad, Razz Cherries, Grilled Ramps, Pinot Reduction
- Third Course: Sweet Potato Cake/Brown Sugar Buttercream, Golden Raisins, Sweet Potato Dust; Key Lime & Blackberry Napoleon/Crispy Phyllo Pastry, Key Lime Custard, Simmered Blackberries; Flight of Sorbets/A Selection of Three Housemade Fruit Sorbets Infused with Wine
- First Course: White Bean Soup with Parmesan Bread; or Strawberry Salad with Arugula, Goat Cheese, Roasted Cashews and Poppy Seed Vinaigrette
- Second Course: Butter Poached California Halibut with Strawberry, Shaved Fennel, Arugula and Lemon Oil; or Grilled Chicken Paillard with Pan Roasted Baby Carrots, Ramps, Fingerling Potatoes, Swiss Chard and Extra Virgin Olive Oil; or Portobello Stack with Roasted Tomatoes, White Beans, Spicy Red Sauce, Walnuts and Parmesan Cheese; or Gluten Free Fusilli Pasta with White Beans, Roasted Tomatoes and Bacon Ragout
- Third Course: Peanut Butter Bombe
- First Course: Steak Crostini, Aged Provolone, Caramelized Onions, Salsa Verde; or Shrimp Skewers, Chimi Churri Marinade, Spicy Salsa Remoulade; or Fresh Greens, Pomegranate Seeds, Toasted Marcona Almonds, Manchego Cheese, Pomegranate vinaigrette.
- Second Course: Tomahawk Pork Chop, Sweet Corn Relish, Basmati Rice, Grilled Asparagus; or Applewood Smoked Bacon Wrapped Filet Mignon, Fig Cabernet Demi, Yukon Gold Mashed Potatoes, Grilled Brocolini; or Pan Seared Sea Bass, Lemon Pomegranate Reduction, Basmati Rice, Grilled Brocolini.
- Third Course: Turtle Cheesecake, Sweet Bailey’s Caramel Sauce; or Chocolate Frosted Brownie, White Chocolate Decadence Sauce.
- First Course: Caesar Salad - Romaine hearts served with our homemade Caesar dressing; or Garden Salad - Iceberg lettuce, cucumbers, peppers, radish, and cherry tomatoes with choice of dressing.
- Second Course: 8 oz. Sterling Silver Prime Rib - Our most popular item! Slow cooked to ensure tenderness; or Tequila Chicken - Sauteed chicken breast with bell peppers, onions, mushrooms and jalapenos in a cheddar cheese sauce; or Atlantic Salmon - Broiled, Poached or Sauteed and served with a citrus butter sauce.
- Third Course: Raspberry Cheesecake; or Caramel Bread Pudding w/Bourbon Sauce.
- Additional Offering: Glass of Coastal Vineyards Wine
- First Course: Keg Caesar – Crisp romaine and aged Parmesan cheese in our creamy dressing; or Baked Garlic Shrimp Baked – shrimp with garlic, herbs, Jack and Cheddar cheeses; Lettuce Wedge – Crisp wedge of iceberg lettuce topped with diced tomatoes, bacon bits and your choice of ranch or Bleu cheese dressing.
- Second Course: 8 oz Pecan Sirloin* -Grilled top sirloin, basted and coated in chopped pecans. Topped with crumbled goat cheese; or 10 oz Prime Rib* – Specially aged for extra flavor and tenderness, rubbed with our unique blend of spices and slow roasted. Hand-carved and served with horseradish and red wine herb au jus; or 12 oz Baseball Top Sirloin* – So thick that medium rare is the most we can cook it; or Chicken Oscar* – Topped with shrimp, scallops, asparagus and Béarnaise sauce.
- Third Course: Cheesecake – Thick and creamy, topped with a fruit sauce; or Billy Miner Pie – Mocha ice cream on a chocolate crust with hot fudge, caramel and almonds.
- First Course: Spicy Tuna Roll-spicy motoyaki sauce, cucumber; or California Roll- crab mix, motoyaki sauce, cucumber, avocado; or small Oriental Salad- napa & red cabbage, green onion, red pepper, cilantro, carrot, almonds, ramen crunch, sweet-soy dressing
- Second Course: Macadamia Nut Chicken- house mashed potatoes, seasonal vegetables, shoyu cream, pinapple-papaya marmalade; or Miso-Sake Seabass- shrimp & pork fried rice, pan-asian ratatouille; or Sushi and Sashimi Combo- 1 piece each of: tuna, slamon, yellowtail, albacore, mackerel and shrimp sushi with 3 pieces each of: salmon, tuna, yellowtail sashimi accompanied with a tuna roll
- Third Course: Key Lime Pie- individual portion of our key lime custard with macadamia nut and graham cracker crust with whipped cream; or Red Velvet Cupcake- moist red velvet cake with a traditional cream cheese frosting
- Additional Offering: Glass of House Chardonnay; or Glass of House Cabernet-Sauvignon; or Glass of Draft beer
- First Course: Sweet Home Waimanalo Salad – Creamy Herb Dressing; or Tempura Crusted Spicy Ahi Roll – Miso Butter Sauce; or Wood Grilled Szechuan Spiced Pork Ribs – Mongolian Sauce; or Crunchy Golden Lobster Potstickers – Spicy Togarashi Miso Butter Sauce
- Second Course: Teriyaki Grilled Salmon – Jasmine Rice, Bok Choy, Japanese Citrus Ponzu; or Roy’s Roasted Macadamia Nut Crusted Mahi Mahi – Roasted Potatoes, Asparagus, Maine Lobster Essence; or Roy’s Original Hawaiian Blackened Island Ahi – Jasmine Rice, Bok Choy, Spicy Soy Mustard Butter Sauce; or Asian Pesto Grilled Chicken Breast – Fresh Lo-Mein Noodles, Snow Peas, Mushrooms, Ginger Chicken Jus; or Braised Beef Short Ribs – Creamy Mashed Potatoes, Broccolini, Natural Braising Sauce
- Third Course: Roy’s Melting Hot Chocolate Soufflé – Flourless Chocolate Cake with a Molten Hot Center, Raspberry Coulis; or Vanilla Bean Cheesecake – Hawaiian Vanilla Beans Blended with Cream Cheese, Graham Cracker Crust
- First Course: Vegetable Samosa Plate; or Murgh Salad; or Tamatar Shorba; or Punjabi Murgh Pakore
- Second Course: Chicken Tikka Masala; or Palak Paneer; or Punjabi Chole; or Lamb Vindaloo
- Third Course: Rasmalal; or Gulab Jamun; or Kulfi; or Jalebi te Rabri
- First Course: Mixed greens with Roasted Red Peppers, Queso Fresco, Roasted Pumpkin Seeds and Fresh Cilantro Vinagrette.
- Second Course: Beef Tenderloin Oscar style with Bernaise Sauce and Asparagas; or Bourbon Glazed Salmon with Garlic Mashed Potatoes and Brocolli; or Slow Roasted Prime Rib with Garlic Mashed Potatoes and Brocolli.
- Third Course: AGR Chocolate Peanut Butter Pie; or Chocolate Mousse with Chantilly Cream
- First Course: House Salad
- Second Course: Arrachera with Grilled Prawns, Side of Rice and Beans, Side of Enfrijoladas
- Third Course: Choice of Dessert
- Additional Offering: House Margarita
D’vine Bistro & Wine Bar will celebrate its fifth anniversary (and its new ownership) with a Wine & Arts Festival on Saturday, June 2.
The event, which will run noon to 3 p.m., will feature more than 25 wines, craft beers, and a new cocktail menu.
Many of the local artists whose work is on display inside the bistro will be there selling their artwork, and there will be live music.
Admission is $25. RSVP: 480-782-5550 or online.
It’s Wine Wednesday, which means Uncle Bear’s has $3 glasses of Barefoot Wines and $5 glasses of Robert Mondavi Cab. Add a slice of Ultimate Chocolate Cake for $4.
Other Wine Wednesday deals:
And some of today’s non-wine deals:
