Food & Drink Events

Post image for Feb. 8: ‘Taste of Romeo’s’ dinner at Romeo’s Euro Cafe in Gilbert

Romeo’s Euro Cafe in Gilbert holds its weekly ‘‘Taste of Romeo’s’’ dinner, hosted by chef Romeo Taus and his wife, Janice, in a private dining room, at 6:30 p.m. Thursday, Feb. 8.

The dinners typically feature five courses selected from the restaurant’s regular menu. This week’s selections:

  • Portobellini: Grilled Portobello mushroom with roasted peppers, basil pesto, garlic, and kasseri cheese.
  • Tortellini Feta Salad: Cheese-filled tortellini, mushrooms, peas, peppers, black olives, cucumbers, and tomatoes tossed in mustard vinaigrette with crumbled feta.
  • Penne Carbonara: Ham and bacon sauteed with red and green bell peppers in creamy cheese sauce with penne pasta.
  • Salonika Chicken: Italian sausage, mushrooms, pepperoncinis, garlic, capers, and pine nuts over breast of chicken in orange brandy and white wine.
  • Chocolate Dipped Florentines (pictured)

Cost is $30 per person plus tax and tip. Add five wine tastes for $10. RSVP: 480-962-4224.

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RomeosPutanesca092517

Romeo’s Euro Cafe in Gilbert holds its weekly ‘‘Taste of Romeo’s’’ dinner, hosted by chef Romeo Taus and his wife, Janice, in a private dining room, at 6:30 p.m. Thursday, Feb. 1.

The dinners typically feature five courses selected from the restaurant’s regular menu. This week’s selections:

  • Feta Dill Fritters: A blend of gyros meat, feta cheese, fresh dill, spinach, and pine nuts. With yogurt sauce.
  • Bleu Caesar Salad: Tomatoes, spring onions, red peppers and capers, tossed with bleu cheese, Italian dressing on romaine lettuce with homemade croutons and anchovies.
  • Ravioli Inamorata: Cheese ravioli, artichoke hearts, baby corn, roasted red peppers, carrots, sunflower seeds, and black beans in a creamy cheese sauce.
  • Spicy Putanesca: Grilled chicken breast and Italian sausage with sautéed black peppercorns, capers, pine nuts, kalamatas, scallions, and roasted garlic in basil-roasted and fresh tomato-anchovy sauce (pictured).
  • German’s Chocolate Brownies

Cost is $30 per person plus tax and tip. Add five wine tastes for $10. RSVP: 480-962-4224.

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Jan. 25: ‘Taste of Romeo’s’ dinner at Romeo’s Euro Cafe

BY Jess Harter Monday, January 22, 2018

RomeosSunflowerBeef021516Romeo’s Euro Cafe in Gilbert holds its weekly ‘‘Taste of Romeo’s’’ dinner, hosted by chef Romeo Taus and his wife, Janice, in a private dining room, at 6:30 p.m. Thursday, Jan. 25.

The dinners typically feature five courses selected from the restaurant’s regular menu. This week’s selections:

  • Eggplant Capri: Grilled eggplant, tomatoes, fresh mozzarella, fresh basil, extra virgin olive oil, and balsamic vinegar. Served with focaccia.
  • Janice’s Kale Salad: Shredded kale, carrots, red peppers, green onions, craisins, mushrooms, and roasted almonds tossed in a creamy honey Dijon dressing. With an herbed goat cheese fritter.
  • Chicken Astoria: Chicken breast with Canadian bacon, baby corn, asparagus, artichokes, pea pods, mushrooms, and almonds sauteed in marsala cream sauce with kasseri cheese over linguini.
  • Sun Flower Beef: Steak strips, green onions, red peppers, Portobello mushrooms, sunflower seeds, and capers in teriyaki sauce over brown rice (pictured).
  • Framboise & Chocolate: Red raspberry cheesecake and frozen chocolate soufflé.

Cost is $30 per person plus tax and tip. Add five wine tastes for $10. RSVP: 480-962-4224.

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MaineLobsterLady011918The East Valley’s newest weekly food truck event – the Greenfield Lakes Food Truck Roundup – will make its debut from 5:30-8:30 p.m. Saturday, Jan. 20.

It will take place at Greenfield Lakes Golf Course on the northeast corner of Greenfield and Warner in Gilbert.

Organized by Gourmet Wheels AZ, which books more than 40 Valley food trucks, the inaugural roundup will include eight food trucks, two dessert trucks, and four boutique vendors.

(Pictured: Lobster rolls from The Maine Lobster Lady.)

There also will be a lighted driving range, beer and wine sales, and a live DJ.

Gourmet Wheels also is planning a weekly food truck roundup from 5:30-8:30 p.m. Thursdays at Shalimar Country Club in Tempe. It will debut Feb. 8.

The two new roundups join three ongoing East Valley roundups organized by AZ Feastivals: Gilbert Feastival and Queen Creek Feastival on Fridays and Mesa Feastival on Saturdays.

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BRIBrewhouse011118The Beer Research Institute in Mesa finally unveils its much-delayed brewery expansion with an all-day celebration from 11 a.m.-midnight Saturday, Jan. 13.

There will be brewery tours on the hour and happy hour pricing on BRI beers all day. The brewery will tap a new beer for the occasion – That New Ish, a hoppy Belgian blonde ale (7% ABV).

BRI announced plans to take over the 2,300-square-foot space next door in 2016 with construction expected to be finished by March 2017. However, the shopping center was sold during that time, stalling the start of construction for more than six months.

The expansion, which increases BRI to a total of 5,300 square feet, is highlighted by a new 7-barrel brewing system (pictured above), which takes up a little more than half of the new space. BRI expects to brew 1,800 barrels of beer this year, compared to just 600 in 2017.

The increased capacity will allow BRI to self-distribute its beers – such as its best-selling 480G IPA and runner-up Lolli blonde ale – to more than the handful of East Valley bars that now get them.

The move also lets owners Matt Trethewey and Greg Sorrel turn the former brewhouse area in the original space into a barrel aging room.

BRIPatio011118Besides the new brewing system, the new addition also will accommodate four large booths and three more community tables, providing seating for another 35 patrons. It expands the front patio (pictured) by another 10 seats. A rear patio still is in the works.

BRI, which received glowing reviews on last week’s episode of ‘‘Check, Please! Arizona,’’ also will introduce a revamped food menu on Saturday. Popular items like its pub burger, bread pudding, and, of course, its signature ‘‘meat candy,’’ will be joined by several new dishes.

Due to the expansion, BRI is hiring nearly a dozen new staffers, including an assistant brewer (to lead brewer Colby Hansen) and a salesperson for its self-distribution.

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MyWineCellar121617Wine 101 classes return to My Wine Cellar in Ahwatukee with sommelier Katie Hallan leading two cycles of the three-part series, the first of which begins Monday, Jan, 15.

Over the course of three classes, attendees will explore the vast and diverse world of wine – swirling, sniffing, tasting, and dissecting many different varietals from all over the world that allow them to explore their palate while also learning a brief history of the origin and region.

The series will be offered twice, once this month and again in February:

  • 1st series: Monday, Jan. 15, 22, and 29; 6-7:30 p.m.
  • 2nd series: Monday, Feb. 12, 19, and 26; 6-7:30 p.m.

Cost for three classes is $75, or $65 for Wine Club members.

There is limited availability for each series, so please call 480-598-9463 to secure your seat.

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Jan. 10: Italian wine dinner at JC’s Steakhouse in Gilbert

BY Jess Harter Tuesday, January 9, 2018

JCsSteakhouse022316JC’s Steakhouse in Gilbert will hold its monthly wine tasting at 7 p.m. Wednesday, Jan. 10. This month’s focus will be on Italian wines.

The food-and-wine pairings:

  • 1st course: Italian sausage-stuffed manicotti. Paired with Branciforti Chardonnay.
  • 2nd course: Anti-pasta salad. Paired with Argiano Tuscan Blend.
  • 3rd course: Spaghetti and meatballs. Paired with Banfi Chianti.
  • 4th course: Tiramisu. Paired with LaMarca Prosecco.

Cost is $45 per person. RSVP: 480-306-4545.

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sunupbrewing091316SunUp Brewing in Phoenix hosts its first beer dinner of 2018 – dubbed ‘‘A Feast for the Four Senses’’ – at 6 p.m. Saturday, Jan. 13.

The four-course menu is designed to captivate diners with sounds, aromas, textures, and tastes.

  • Reception beer: Craft 64 Crafty Blonde
  • Appetizer: Deconstructed vegetable tour with grilled portabella mushrooms, deep fried eggplant, seared paneer, and shiso leaf with a sumac cream sauce. Paired with Barrel Aged Black Ale.
  • Salad: Frisee salad tossed with feta cheese, dried blueberries, jicama, and saffron dressing topped with watermelon radishes. Paired with The Whitty Assistant.
  • Intermezzo: Lemon honey granita
  • Entrée: Marinated bistro tenderloin, lightly smoked then seared in brown butter, with sweet pea, mint, and parsnip puree with roasted kohlrabi. Paired with Rubezahl’s Daughter.
  • Dessert: Herbed shortbread enrobed in lavender chocolate with salted dulce de leche and clotted cream. Paired with Russian Imperial Stout with Cacao Cask.

There also will be a vegetarian option with a marinated seitan steak as the entree.

Cost is $45 per person or $80 per couple. You can buy tickets at the brewpub or here.

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RomeosEuroCafePaellaRomeo’s Euro Cafe in Gilbert holds its weekly ‘‘Taste of Romeo’s’’ dinner, hosted by chef Romeo Taus and his wife, Janice, in a private dining room, at 6:30 p.m. Thursday, Jan. 11.

The dinners typically feature five courses selected from the restaurant’s regular menu. This week’s selections:

  • Greek Skins: Gyros meat and artichokes with feta and kasseri cheese
  • Janice’s Kale Salad: Shredded kale, carrots, red peppers, green onions, craisins, mushrooms, and roasted almonds tossed in a creamy honey Dijon dressing. With an herbed goat cheese fritter
  • Chicken Veneto: Chicken breast, whole black peppercorns, capers, spring onion, mushrooms, and garlic in Marsala cream sauce.
  • Paella Barcelona: Shrimp, chicken, clams, Italian sausage, hearts of artichoke and palm, spinach, red bell peppers, onions, tomatoes, and brown rice (pictured).
  • Rhapsody in Blush: Raspberry liqueur-soaked sponge cake layered with mascarpone and white chocolate raspberry mousse.

Cost is $30 per person plus tax and tip. Add five wine tastes for $10. RSVP: 480-962-4224.

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Dec. 31: New Year’s Eve menu at JCs Steakhouse

BY Jess Harter Friday, December 29, 2017

JCsSteakhouse122917JC’s Steakhouse in Gilbert is offering a special New Year’s Eve menu on Sunday, Dec. 31, when the restaurant will open at 6 p.m.

Appetizers

  • Stuffed Mushrooms ($10)
  • Charred Brussel Sprouts ($10)
  • Fire roasted Artichoke Spears ($11)
  • Smoked Trout & Lobster Dip ($11)
  • Calamari ($11)
  • Shrimp Cocktail ($13)

Entrees

Entrees served with a cup of soup of the day or dinner salad, vegetables and choice of Baked Potato or Mashed Cauliflower

JC’S Slow Cooked Prime Rib

  • Scottsdale Cut 10 oz ($23)
  • Gilbert Cut 14 oz ($28)
  • JC’s Cut 18 oz ($33)

From Our Broiler

  • 22 oz Porterhouse ($36)
  • 12 oz New York ($28)
  • 14 oz Ribeye ($29)
  • 10 oz Filet ($32)
  • 6 oz Petite Filet ($25)
  • 10 oz Coulotte Delmonico ($21)
  • Alaskan Halibut ($31)
  • Grilled Alaskan Salmon ($27)
  • Alaskan King Crab ($37)
  • Jumbo Shrimp ($25)
  • Seared Scallops ($30)
  • 12oz Lobster Tail ($40)
  • Two 8 oz Pork Chops ($20)
  • Full Rack Baby Back Ribs ($29)
  • Perfectly Roasted Half Chicken ($19)

JC’s Add-Ons

  • 3 Shrimp ($10)
  • Half-Pound Alaskan King Crab ($19)
  • 12oz Lobster Tail ($30)
  • 2 Scallops ($19)
  • Oscar Style ($9)

Live music, featuring The Harry McGraw Band, starts at 8:30 p.m. Reservations: 480-3006-4545.

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