Honestly, considering all of the batshit crazy things Amy and Samy Bouzaglo have done since the episode of Kitchen Nightmares aired, getting some PR help was probably a solid idea. However, hiring PR guy/disaster management guy Jason Rose might just continue the circus for another week. Rose has worked with, let's say, an interesting list of clients, from Joe Arpaio to the super-classy Pink Taco restaurant that was in Scottsdale for a few minutes. Also, it should be noted, he was fired as the Special Olympics PR rep after making a joke about the Special Olympics on Twitter. A classy dude, by all accounts.
So, here we go, the place is reopening with an event on the 21st, the Bouzaglos are going to tell their side of the story and Phoenix civil rights activist Rev. Jarrett Maupin will be there. What could go wrong?
The re-opening press release is below the cut.
A new superfruit juice just started filling the shelves at Whole Foods — and is starting to make its way across Southern Arizona.
The Pichuberry, which looks like an orange cherry, is a South American superfruit a University of Arizona graduate is trying to bring into the mainstream.
Michael Popescu, general manager of Mojo Tree Farm, started the business behind the berry in 2010 as part of his Master’s thesis at Eller College of Management at the UA. After he graduated the business moved to Phoenix.
The fruit is known by many names, including the Inca berry, poha and Peruvian groundcherry.
Popescu decided to rebrand the fruit as “Pichuberry” to link it to Machu Picchu and the plant’s Peruvian roots.
The company’s website— pichuberry.com — has recipes for the berries, including “Pico De Pichuberry Salsa” and strawberry and Pichuberry pink peppercorn frozen yogurt.
The website also details the fruit’s nutritional make up and compares it to other fruits, such as pomegranates and papayas.
Dietitian and Pichuberry spokesman Manuel Villacorta has called the berry the “superfruit of superfruits” not only because of it’s high vitamin A, B, C and D content, but also because of potential antioxidant properties.
Recent testing has indicated the berries contain withanolides, a group of steroids that seem to suppress cancer cells and act as an antioxidant. Research about withanolides’ health benefits is still being conducted.
Meanwhile, Mojo Tree Farm is working with doctors at the UA College of Pharmacy to pinpoint the berry’s cancer-fighting potential.
Pichuberry juices hit the shelves at Whole Foods stores across Arizona at the beginning of May. However, the fruit itself is currently only available to Tucsonans at local farmers’ markets.
Pichuberry’s Facebook page says to expect more products —both juices and fruit— to start showing up on the shelves of other retailers, including Sprouts, soon.
One of the first wave of food trucks is on the road out of Tucson: Chef Jamie Castro of Jamie's Bitchen Kitchen has sold her truck.
Castro, who ran Jamie's Bitchen Kitchen for nearly two years, is taking a break from the food scene for a while to take care of her mother — and frankly, because she "needed a vacation" after 25 years cooking.
"I'm just tired, I've got family matters to take care of and frankly, I didn't plan on sitting in the truck this summer," Castro said.
In this week's Noshing Around column, we noted that Castro was planning on just shutting the truck down for the summer. "That was the plan," Castro said, "but I had a number of people who were interested in the truck" — and it appears the right offer came along.
Castro posted an announcement on the truck's Facebook page yesterday, saying that the new buyer is a "happy young man [who is] taking her to Montana."
"I sold [the truck] to him yesterday. He drove away with her, and I just turned around and walked away, thinking 'I'm not going to miss it,'" Castro said. It seems, though, that the following of Tucsonans who loved her twist on Cuban food will be missing her — the Bitchen Kitchen page has had numerous well-wishes and condolences, and Castro's been taking the comments to heart.
"It's surreal how many people are upset that I'm leaving," Castro said. "I've gotten a few calls from people already asking me to do catering for them," she added, noting that she might "come back and do [that] down the line."
But for now, Castro's going to take a break.
"This summer, I'm going to take a vacation and travel up and down the coast before settling back down," she said. "It's time for the next chapter."
On occasion, food trucks have parked themselves on the stretch of Hemisphere Loop the Weekly calls home, but tomorrow will be a truly magical convergence of mobile dining goodness and multiple trucks will be right down the street from us. So, if you're in the general Valencia/Palo Verde/Country Club area, come by, so we can continue to have nice things:
Thursday, May 9th, 11am-2pm.
In front of Raytheon, 3360 E. Hemisphere Loop
Menus in brief:
-Chef’s Kitchen: Steamed mussels in wine sauce, shrimp bowls, beef hot dog with homemade kimchi, gourmet grilled cheese.
-Jackie's Food Court: Sonoran beef hot dogs, Angus hamburgers, cheese steaks, vegetarian options, jalapeno poppers.
-The Twisted Tandoor: East Indian Fusion: Samosas, Chicken Tikka Masala, Saag Paneer, red goat curry, paneer kathi roll, tandori chicken.
-Street Delights: Pies, creme brulee, and other sweet treats.
Over the next few days, we'll be providing you folks with a few options for taking your lovely mothers out somewhere this weekend for Mother's Day. After all, they're the ones who allowed you to come into existence, fed, nurtured, and raised you — the least you could do is buy 'em a meal.
First on the list, Fox Restaurant ventures North Italian Farmhouse (2995 E. Skyline Drive) and Wildflower (7037 N. Oracle Rd.) are both running special Mother's Day brunches.
North plans to offer their spin on a baked french toast, as well as the "Nonna," which includes two fried eggs, red sauce, house-made sausage and torn bread, which executive chef Carlos Calderon calls "a comfort food favorite" — and I have it on fairly decent authority that it's a favorite dish of Calderon.
Wildflower's Mother's Day menu includes an Alaskan Halibut dish with asparagus risotto and a red onion salad; Quiche Florentine; and a Fried Egg Sandwich, with bacon, havarti cheese, avocado and tomato.
Are there any Mother's Day brunches or specials you think we should highlight? Send us a note!
Caffe Torino in the Foothills is slated to open the first week of June, to be located at 5605 E. River Road Suite #121.
This is the previous location of Rick’s Café that closed back in January.
This will also be the second location for the owners of Caffe Torino, the first being at 10325 North La Canada Drive in Oro Valley. From what I was told on the phone the menu will be close to the same at both locations. For a sneak peek at the menu go to www.caffetorinoorovalley.com.
Diablo Burger opens up on Congress this Saturday, serving the burgers that made them famous in Flagstaff and also kicking off a very exciting run of openings on that corner. The fine people of this new addition to downtown have been kind enough to let us giveaway a table for four at their preview dinner, scheduled for this Friday. You'll have to pay for your own drinks, cough up a tip and act like a decent person, but otherwise, it's a free opportunity to try the place before all your friends and all those clowns on Yelp.
Here's the catch: You'll need to be available tomorrow night and you'll need to enter now, since we're drawing a name at 6 pm tonight. But still, a (mostly) free meal!
We gave a nod to Esquire's coverage of 47 Scott's Stack of Grilled Cheese, as part of their month honoring sandwiches made of cheese-filled sandwiches that have been warmed on a grill, but we neglected to inform you that 47 Scott is among the contestants to earn the title of America's Most Life-Changing Grilled Cheese, or something like that.
I mean, that's a fairly ridiculous, arbitrary title, but the important part is that a damn good local joint gets some national recognition, and we're all about that over here.
So head to Esquire's Eat Like A Man blog and vote — and if you feel so inclined, make sure to tweet something mentioning how awesome 47 Scott's Stack of Grilled Cheese is, using the hashtag #MostLifeChangingGrilledChz (because hashtags are still cool, right?).
All April long, Esquire's "Eat Like a Man" food blog has celebrated the joy of grilled cheese sandwiches — in honor of April arbitrarily being named "Grilled Cheese Month" like so many other randomly-decided-upon months of celebration — by reviewing sandwiches from across the country. The requirements are simple: two slices of bread, a grill, and cheese; everything other topping is just gravy (though, thus far, not literally).
After a month of reviews has run the gamut from New York (a number of times) to California and most everywhere between, today EsqELaM has settled upon beloved downtown eatery 47 Scott, with a look at the Stack of Grilled Cheese:
...47 Scott offers a leaning tower of gooeyness made using a trifecta of cheeses — yellow cheddar, fontina, and house-made mozzarella — pressed together between toasted sourdough bread kissed with garlic oil. Choose from a selection of add-ons, including tomatoes, bacon, pickles, or mushrooms, plus a side of sweet and spicy dipping sauce. Meant as an appetizer, this towering stack comes cut into six triangles, the equivalent of one-and-a-half traditional sandwiches, but we suggest embracing the calorie overload and ordering it as a meal with a cup of creamy tomato basil soup ($4), perfect for dunking.
This is your last week to have lunch at Downtown Kitchen + Cocktails.
From a press release, Janos says, “Closing at lunch allows us the flexibility to put our energies into the areas of our business which are growing most rapidly and continue to push the quality of service and innovation of the food forward. In order to focus on growing demand for Happy Hour and dinner business, the restaurant will serve its last lunch on Friday, April 26.”
Speaking with Devon Sanner, Chef de Cuisine of DK+C, “This gives me the opportunity to hone and focus our service and provide the best possible for our guests.” He was excited for the forthcoming changes.
In addition to the end of lunch service, DK+C is also launching their spring menu this week, which will focus on accenting items from the garden there on site, as well as the Andra’s Memorial Garden at The Children’s Museum.
Diana Rhoades, Pam Sutherland and Louise Misztal are guest chefs preparing Janos' recipes to benefit the Primavera… More