Pulling Corks & Forks
Drinking, eating, events and other tidbits from my time on earth.
Sunday, August 26, 2012
We've moved!
Come check out the new & improved http://pullingcorksandforks.com/ A fresher look, new video posts and more. Thanks.
Friday, July 13, 2012
Shlomo & Vito’s Announces Grand Re-Opening with Charitable Partnership
Popular Delicatessen Re-Opens, Adds Authentic Pizzeria
to Diverse Menu Offerings
Expanding upon its success as an delicatessen
with East Coast authenticity at every turn, Shlomo & Vito's New York
Delicatessen is expanding. Its reopening will be held
mid-August.
Merging the delicatessen with the new Vito's pizza
kitchen, Shlomo & Vito's will serve New York's most popular offerings, all
while bringing the true New York style of cuisine to Tucson. The menu features the
finest of Jewish, Italian, and American cuisine -- from sandwiches and New
York-style pies to pizza.
Co-owner Dean Greenberg knew as a kid the food he ate
was something special, a feeling he strives to bring to Shlomo & Vito's to
every patron who walks through the door.
“I grew up eating the best Jewish and Italian food you
could imagine at every diner and deli from Long Island to New York City,"
Greenberg said. "Bringing this great food to the Foothills was a given and four
years ago I partnered with my longtime friend and Tucson restaurateur, Matt
McKinnon to make it happen. Now, our success has allowed us to expand and offer
even more New York-inspired fare to Tucson."
The reopening, set for mid-August, will partner with
the Leukemia Lymphoma Society, with 10 % of proceeds of every pizza purchased during
Pastrami sandwich |
August 17-26 going back to the
organization.
“We are pleased to partner with the Leukemia Lymphoma
Society, which is near and dear to our heart in the great work they do
researching the cure for leukemia lymphoma,” said Matt McKinnon, Co-owner of
Shlomo & Vito’s.
Sunday, August 19, 6:00-8:00 P.M.
Shlomo & Vito’s will host "Tucson Hunger Game" in the
Courtyard of Plaza Colonial, 2870 E. Skyline Drive). The Ultimate Man vs. Food
Competition!
Pepperoni pizza |
Local high school football teams will compete for
their chance to win proceeds of funds raised that day. Lineman from each school
will compete in 4 Quarters with four rounds of food. The High School Football
Lineman who eats the most in the competition will win
the money for his school.
Percentage Night
For every PIZZA purchased during AUGUST 17-26 Shlomo & Vito’s will donates a 10% to Leukemia Lymphoma Society.
For every PIZZA purchased during AUGUST 17-26 Shlomo & Vito’s will donates a 10% to Leukemia Lymphoma Society.
As a part of the reopening, Shlomo & Vito’s New York Delicatessen will also
offer delivery service for breakfasts, lunches and dinners to neighbor's homes
or offices. Whatever the event, from business or team meetings to birthday
parties, rehearsal dinners, weddings and Bar and Bat Mitzvahs, the restaurant's
diverse, comprehensive catering menu is sure to please guests. Shlomo &
Vito’s exceptional catering department will create the perfect menu for any
event.
Shlomo & Vito's, 2870 East Skyline Drive in Tucson, is open seven days a
week for breakfast, lunch and dinner. Breakfast and lunch entrées range from $8-$11 while dinner dishes range
from $12 - $16. For more information, visit http://www.shlomoandvitos.com/
Labels:
charity,
deli,
Leukemia Lymphoma Society,
pizza,
restaurant,
Shlomos and Vitos,
Tucson
Healthier, Tasty Dishes Reflect Dragon Wok Owner’s Passion for Food
Sam
Stezo knows Chinese food has a misunderstood reputation. It’s one he’s been
passionate about changing at his Gilbert restaurant for nearly a decade. His
Gilbert restaurant, Dragon Wok, serves Fine Chinese Dining with a warm and
inviting ambience. This is the first perception of what Fine Chinese Dining
really means. It is quickly followed with a menu of healthy and authentic
Chinese cuisine.
Stezo,
affectionately known as “Dragon Sam,” has taken traditional, secret family
recipes and added modern, contemporary touches to his offerings of Chinese food
and specialty dishes. His meals represent a value in quality and taste unmatched
by other restaurants in the East Valley.
Sam’s
father is a grand master chef from Hong Kong, and he learned about the
connection between ingredients, food and life early on.
“Chinese
cuisine has always been about balance – eating for your health, the season, even
your mood,” he explains. “But today, there are so many versions of Chinese food
out there that the balance and connection has been lost. I hope I can educate
more diners about what our authentic Chinese dishes are meant to be, and help
them re-establish that balance.”
Sam
starts with a traditional Chinese menu with dishes like Mongolian Beef, Kung Pao
Shrimp & Chicken, General Spicy Chicken and Beer & Broccolli. But diners
know the difference Dragon Wok represents after just one bite. The taste and
flavors are not smothered in sauce, but actually work in unison with each other
to deliver a truly traditional taste.
This
is the heart behind Dragon Wok’s definition of Chinese dining, and why his
customers loyally return again and again – no matter where they live.
Happy hour selections |
“Cooking
is like an art. It is like being a musician. We all have the same notes to work
with and the same ingredients, but is it my job to combine them into something
beautiful that the diner can enjoy,” says Sam.
He
does this with top quality ingredients and a variety of herbs and spices that
bring out the flavors with minimal calories. For example, he uses lemon and lime
to cut cholesterol and fat; chrysanthemum, licorice and teas for one-of-a-kind
accents; and garlic and
ginger in just the right amounts. All vegetables are steamed and cooked in a wok
rather than sautéed in heavy oils.
Stezo
emphasizes that it’s not the herb and spices individually that make his dishes
good, but the blending of all the ingredients together. And in Chinese
tradition, when he knows his customers, he can customize dishes to help them be
healthier over time.
“I’m
not a doctor,” he jokes. “But what you eat is what you are. When my guests say
they are they are looking to be healthy in one way or another, I take what I
know about them and their tastes to blend our sauces, herbs and spices into
dishes they enjoy. It helps them be healthier over time and to have a healthier
life.”
Dragon
Wok offers daily lunch specials from 11am – 3pm during the week and 12-3pm on
Saturdays and Sundays. Prices range from $6.95 - $8.25. Dinner entrees range
from $7.99 - $16.99 and are often served family style. During Happy Hour from 4
– 9 pm there are $5 cocktails, $5 sake bombers, $3 beers and $4 house wines plus
half off the second appetizer.
Dragon
Wok also offers take out and catering. Contact Dragon Wok at
480-782-6889
pot stickers, orange chicken and beef skewers. |
Dragon Wok Fine Chinese Restaurant is located at 727
W. Ray Road, #B1, in Gilbert. Menus and specials are available online at dragonwok.biz or get updates from
Facebook (facebook.com/dragonwokAZ) and Twitter (@dragonwok)
Wednesday, July 11, 2012
Tom’s Thumb Fresh Market Expands Dinner Menu at Campfire Bistro and beer & wine now also available to go with that award-winning barbecue
Here is an update for some new additions to Tom’s Thumb Fresh Market which is on the Southwest corner of 94th and Bell
Roads and continues to be more than just a gas station. The corner store has quickly
become a neighborhood meeting spot for a cup of locally roasted coffee at
Pinnacle Perk or breakfast and lunch at the Campfire Bistro. This week, the
Bistro introduces an expanded dinner menu and full table service from 4:30 – 8pm
nightly. The new offerings coincide with its license approval to serve beer and
wine.
Also on the menu are Grilled Salmon over Smashed Sweet Potatoes with Red Pepper Coulis and Sautéed Zucchini with Shallots ($13.99), Crab Cakes, and rotating specials like Blackened Catfish with Fries, Fiesta Slaw and Drizzled with Chipolte Aioli ($10.99) and Peach Cobbler ($3.99).
Tom’s Thumb also is now serving beer and wine by the bottle and glass. The selection changes weekly and comes from its range of affordable, high quality wines and craft beers selected by Market Sommelier Chuck Hesson. Prices range from $4 – 5 per bottle for beer and $5 – 11 for wine. Drinks are $1 off during happy hour from 3 – 6pm daily.
Tom’s Thumb Fresh Market is located at 9393 E. Bell Road, Scottsdale on the SouthWest corner of 94th and Bell. Find menus and other updates about the market on its website, TomsThumbFreshMarket.com, on Facebook (facebook.com/Toms-Thumb-Fresh-Market) and the Twitter (@TheThumb1). 480-513-8186.
Chef Tudie Frank-Johnson
has taken the café’s award-winning barbecue and Southern-inspired specialties to
create a range of family dinner-worthy dishes. Headlining the menu are the
Barbecue Ribs – a half rack of ribs with two side dishes for $16. The Campfire
Bistro ribs recently took top honors at the Channel 15 Sonoran Living BBQ
Challenge.
Also on the menu are Grilled Salmon over Smashed Sweet Potatoes with Red Pepper Coulis and Sautéed Zucchini with Shallots ($13.99), Crab Cakes, and rotating specials like Blackened Catfish with Fries, Fiesta Slaw and Drizzled with Chipolte Aioli ($10.99) and Peach Cobbler ($3.99).
“The community has been
so supportive of Tom’s and everything we offer. The Bistro is truly becoming the
meeting place we’ve hoped for – where neighbors come in for breakfast or
business people for lunch,” says operator Jonathan Kish. “We’re excited to be
able to offer a formal dinner menu for our guests to enjoy in the evening with
their friends and families.”
The dinner menu is
available from 4:30 – 8pm nightly when the Bistro transforms into a full
restaurant with table service.
Tom’s Thumb also is now serving beer and wine by the bottle and glass. The selection changes weekly and comes from its range of affordable, high quality wines and craft beers selected by Market Sommelier Chuck Hesson. Prices range from $4 – 5 per bottle for beer and $5 – 11 for wine. Drinks are $1 off during happy hour from 3 – 6pm daily.
Tom’s Thumb Fresh Market is located at 9393 E. Bell Road, Scottsdale on the SouthWest corner of 94th and Bell. Find menus and other updates about the market on its website, TomsThumbFreshMarket.com, on Facebook (facebook.com/Toms-Thumb-Fresh-Market) and the Twitter (@TheThumb1). 480-513-8186.
Labels:
Bar -B- Q,
BBQ,
beer,
Scottsdale,
Tom's Thumb Fresh Market,
wine
Monday, July 2, 2012
SUMMER SUNDAYS” PRIME RIB DINNER AT FLEMING’S 3-Courses for $29.95, B.R. Cohen Cabernet for $40
Here is some info. on Fleming's Sunday night's Prime Rib dinner & wine feature. Summer is the time to bring back the tradition of Sunday night dinner with family and friends at Fleming’s. Guests can enjoy a three-course Prime Rib Dinner at a special price every Sunday evening beginning July 1st through Labor Day Weekend.
New this season is the perfect pairing of wine to complement prime rib of beef-- B. R. Cohn North Coast Silver Label Cabernet Sauvignon 2008/2009--enticingly priced.
WHEN: Sundays through Labor Day Weekend
(July 1, 8, 15, 22, 29, August 5, 12, 19, 26, 30, September 2)
COST: $29.95* per guest
B.R. Cohn Cabernet Sauvignon $40* a bottle
WHERE: Fleming’s Prime Steakhouse & Wine Baro Scottsdale at Lincoln Road: 6333 N. Scottsdale Rd. / 480-596-8265o North Scottsdale at DC Ranch: 20753 N. Pima Rd. / 480-538-8000o Chandler: 905 N. 54th St. / 480-940-1900o Peoria: 9712 W. Northern Ave. / 623-772-9463
Please visit www.FlemingsSteakhouse.com to find your nearest restaurant and hours.
MENU:
The Sunday Prime Rib Dinner is a three-course meal featuring:
- 12 ounces of succulent Prime Rib, served with a trio of sauces
- Choice of The Wedge, Fleming’s or Caesar salad
- Choice of one side dish (ten selections)
- Choice of housemade dessert (seven selections)
*excluding tax and gratuity. Our Prime Rib Dinner is available every Sunday, but at the special summer price of $29.95 per guest through September 2nd only. Fleming’s abides by all local and state liquor laws.
Labels:
B.R. Cohn,
Cabernet Sauvignon,
Chandler,
Fleming's Steakhouse,
Peoria,
Prime Rib,
Scottsdale,
summer deals,
wine
Thursday, June 28, 2012
Arizona Grape Growers Anticipate Good 2012 Season
The Arizona wine industry is receiving a lot of attention in recent years as the
number of vineyard acres are expanding, wine production is increasing, and the
quality of Arizona wines are being recognized. There are now over 60 bonded
wineries in Arizona up from nine in 2000. However, wine grape acres have not
kept up with the demand sending Arizona wineries to purchase grapes from outside
of the state. According to recent articles, the California wine grape supply is
facing long-term shortages due to myriad of issues facing that industry,
including water.
Peggy Fiandaca, President of the
Arizona Wine Growers Association, http://www.arizonawine.org/ said “The opportunities of the Arizona wine
industry are great, and there is no reason that the wine industry cannot be the
next Billion Dollar wine region like Washington and Oregon.” A recent study The Arizona Wine Tourism Industry, June 2011
funded by the Arizona Office of Tourism found that the wine visitor had an
estimated $22.7 Million in direct expenditures resulting in a total economic
impact of $37.6 Million, supporting 405 total jobs.
“We are pretty excited about this
year’s growing season because it appears we have finally skirted the frost
season. It’s been a few years since we have had a decent sized harvest; and, if
the long term forecasts out there come in even close to predictions – this
should be the year,” according to Eric Glomski, co-owner and director of
winegrowing of Page Springs Cellars. Eric says that they have planted an
additional 16 acres at the Page Springs estate and are managing the
ColibriVineyards in the Chiricahua Mountains in Southeastern Arizona. They are
focusing on Rhone red and white varietals but have some Pinot Noir in a cool
site and planted Vermentino, Teraldage, and Counoise.
In Arizona’s oldest wine region,
the anticipation for a good growing season is also high. Kent Callaghan,
winemaker of Callaghan Vineyards in Sonoita, had their first vintage in
1991. Today Callaghan’s estate winery is
looking forward to a really good year in the vineyard. According to Kent, “We
have planted new varieties that will produce small crops so we can get a feel
for them here (Fiano, Vermentino, Petit Manseng, Malbec, Carmenere, and
TourigaNacional). We also planted about two acres of whites (Petit Manseng,
Malvasi Bianca, and Roussanne).” Kent
anticipates harvesting a sizable crop of Graciano from their 3.25 acres planted.
“It looks like a good, fun year so far,” he stated.
Southeastern Arizona is the third
major wine grape growing region and one of the fastest in the amount of acres
being planted. “After two spring
frost years in a row, we had very minimal damage from the only frost event in
mid-April,” according Curt Dunham, owner/winemaker of Lawrence Dunham
Vineyards. “So far, we have a very encouraging amount
of buds in the entire vineyard. Our Viognier, which is typically considered a
light producer, is absolutely loaded with buds. If we get a good fruit set and
normal weather, it should be a very good year in terms of
volume.”
“The Arizona wine industry is
excited about the start of the 2012 growing season. The increase in vineyard
acreage and the fantastic wines being produced will support our efforts to put
Arizona on the map as a quality winemaking and grape growing region,” said Peggy
Fiandaca, president of the Arizona Wine Growers Association.
Tuesday, June 19, 2012
CHOMPIE'S 3RD ANNUAL ULTIMATE SLIDER CELEBRATION Featuring Jewish Sliders, a Customer Favorite Featured on Travel Channel's Man v. Food, for Just 99 Cents
On Wednesday, July 18, 2012, Chompie's, Arizona's New York Deli Since
1979, will host their 3rd Annual Customer Appreciation Ultimate Slider
Celebration, offering customers Jewish Sliders™ (normally $3.99 each)
for just $.99 each from 11 a.m. to 8 p.m. (or while supplies last) to thank them
for their support over the past 33 years Chompie's has enjoyed their patronage.
The annual event was born on July 14, 2010 to celebrate the
premiere TV broadcast of Chompie's Ultimate Slider Challenge on Travel
Channel's Man v. Food season 3 "Phoenix" episode, featuring host Adam
Richman attempting the Challenge. That day, Chompie's four locations in Phoenix,
Scottsdale, Tempe and Chandler sold more than 7,600 $.99 Jewish Sliders
combined. At one point, the crowd waiting to get into Chompie’s Tempe, where Man
v. Food was filmed, filled the lobby and wrapped around the building. The
following summer's Ultimate Slider Celebration proved to be even more popular
with customers, a.k.a. "Chompers", who enjoyed over 8,650 $.99 Jewish Sliders on
July 20, 2011.
The Ultimate Slider Challenge was conceived in late 2009,
when, as big fans of Travel Channel's Man v. Food, Chompie's owners, the
Borenstein family, thought, if anybody is known for huge portions, it's us.
Shortly thereafter, in early 2010, Chompie's put the Challenge on the menu. It
consists of a platter filled with twelve original Jewish Sliders and a mound of
onion strings, totaling 5 pounds of food, which a challenger must finish within
30 minutes. Winners are awarded a free Ultimate Slider Challenge t-shirt, a
coveted spot on Chompie's Wall of Fame and the meal free.
Within a few months of its introduction, Travel Channel's Man
v. Food producers happened across Chompie's Ultimate Slider Challenge online and
called to say the show's host, Adam Richman, wanted visit Chompie's to give the
challenge a try. The rest is Jewish Slider history. "When we first put it on our
menu, we just thought the challenge would be fun for our customers," says
co-owner, Wendy Borenstein-Tucker, who enjoys seeing the astonished look on
customers' faces when the gargantuan platter is set before a challenger. "We
dreamed, of course, but we never expected it would actually be on national TV!
We knew our customers would be thrilled too, so we held a celebration that
included them--our first Ultimate Slider Celebration." Chompie's Man v. Food
episode, featuring Adam's Ultimate Slider Challenge, was filmed at Chompie's
Tempe location on March 18, 2010. When the show premiered, no one had yet
succeeded in winning the Challenge, including Adam. To-date, only 9 people have
succeeded out of nearly 200 attempts.
The popularity of Chompie's famous Jewish Slider continues to
grow. "It's amazing what a not-so-little sandwich can do," says Wendy. "It makes
people happy and brings people together. That's what Chompie's has always been
about."
Chompie's original Jewish Slider consists of a
mini-challah roll filled with moist lean beef brisket, Jack cheese, a crispy
homemade potato pancake and brown gravy. Chompie’s N.Y. style delicatessen,
restaurant, bagel factory, bakery, and caterer, has served the Valley since 1979
with mouthwatering breakfast-all-day, lunch, and dinner 7-days a week. Chompie’s
four restaurants in Phoenix, Scottsdale, Tempe and Chandler are individually
owned and operated. For more information, visit www.chompies.com.
Labels:
Adam Richman,
Chandler,
Chompie's,
deli,
food challenge,
Man versus Food,
Phoenix,
Scottsdale,
sliders,
Tempe
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